Shepherd’s pie Creamy Carbonara with Smoky Bacon | Pasta Recipes Method Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture. Cook the pasta in the boiling salted water according to the packet instructions. Whisk the egg and yoghurt together well.
John Whaite's 5-ingredient mushroom and sage gnocchi Sharing pan fondue with garlic toasts, roasted radishes and asparagus 200g fontina cheese (from Ocado and cheesemongers), cubed250g camembert or brie, cubed1 fat garlic clove, thinly sliced6 fresh thyme sprigsGlug dessert wine (or a little honey and extra-virgin olive oil) For the roasted vegetables 250g asparagus spears Olive oil to drizzle300g mixed radishes20g butter For the herby garlic toasts 1 fresh baguette, sliced 1cm thick4 tbsp extra-virgin olive oil, plus extra to drizzle1 fat garlic clove, crushed Small bunch fresh parsley, leaves chopped Whole egg curry 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. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. Add the tomatoes and sea salt, then cover and simmer for 20-25 minutes.02.Stir in half the mint, the peas and coconut cream. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)
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
20 best vegetarian recipes: part 4 | Global Uyen Luu’s tofu and soy shiitake summer rolls This utterly delicious traditional vegan summer roll recipe is full of flavour from the fresh abundance of crunchy herbs and delivers a meaty texture of tofu and shiitake. The herbs used are traditional and often available from Asian supermarkets, but, if they are hard to source, it is still delicious with just coriander, mint and Thai basil. Makes 6dried shiitake 30gcooking oil 2 tbspsoy sauce 1 tbspfirm tofu 250grice vermicelli 30gsalt a pinchvinegar a dashrice paper sheets 6, about 22cmlettuce leaves 6coriander sprigs 12, stalk onmint leaves 18Thai basil leaves 18cockscomb mint leaves 18shiso/perilla leaves 18garlic chives 6, halved and head removed For the dipping saucecooking oil 1 tbspgarlic 1 clove, choppedhoisin sauce 2 tbspwhite wine vinegar or cider vinegar ½ tbspsugar 1 tsSriracha chilli sauce ½ tbsproasted salted peanuts 2 tbsp, crushed Rehydrate the shiitake in warm water for about half an hour then drain and rinse.
South Indian style turkey stir fry with curried yoghurt recipe