Veal with shallots, green olives and gremolata Amelia Freer's butternut squash 'pasta' with sage and pine nuts New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Saffron poached chicken with cauliflower couscous, dates and pine nuts Lentil lasagne with rainbow chard and feta Roasted butternut squash and pine nut quinoa recipe • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5. Slice the squash in half, then peel off the skin and remove the seeds. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Chop the broccoli into segments and roughly chop the coriander leaves. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes. Deliciously Ella: how to go gluten-free naturally
Indian spiced omelette with coriander, chilli and turmeric Crostini with marinated broad beans, red peppers and ricotta Rick Stein's spiced lamb filo pastries with pine nuts Easy pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end.
French dip sandwich recipe Step 1 Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Step 2 Put in the pan and brown on all sides, until it has a really deep colour. Step 3 Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note). Step 4 Warm the rolls in a low oven, then split and spread thinly with mustard. Cook's tip Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly. Grilled salmon with ginger Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped You’ll also need… 22cm x 33cm swiss roll tin (or shallow baking tray), lightly greased, the bottom lined with non-stick baking paper (with an overhang at the narrow ends)