Jamie Oliver's Asparagus Linguine We and our partners use technologies such as a cookies on our site to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology on our site. For further details or to change your consent choices at any time - see our Cookie Policy. This will automatically switch all toggles below to "ON". Essential Essential cookies enable core functionality such as page navigation and access to secure areas. Performance cookies help us to improve our website by collecting and reporting information on its usage (for example, which of our pages are most frequently visited) These are used to recognise you when you return to our website. We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Please note that if you disable these, you will still see adverts they just won't be tailored to your interests. Close
Spring mushroom risotto | delicious. magazine Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron. Stand for 10 minutes.Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft. Add the St George’s, morels and horse or button mushrooms and sauté for 2 minutes. Season with a pinch of salt, then add the rice, coating with the mixture and add the wine and lemon. From food writer Liz O’Keefe’s upcoming mushroom cookbook co-authored with the Mushroom Man Michael Hyams.
Danish recipes: hotdogs, mussels and a chocolate marzipan bar | Trine Hahnemann | Food Hotdogs are Copenhagen’s street food. It was the first and the only one for many years. We have a nickname for a hotdog stand: “Restaurant Cold Feet”. Growing up in the 1970s, having a hotdog was a treat. I remember mostly having homemade hotdogs at special occasions, and often at birthday parties. Danish hotdogs You can find hotdogs all over Copenhagen. Makes 10 For the rolls:yeast 25g, fresh salted butter 50gwhole milk 300ml, lukewarmstrong white flour 500g, plus more to dustsugar 1 tbsp fine sea salt 1 tsp egg 1, lightly beaten For the cucumber salad:apple cider vinegar 250mlwater 3½ tbsp caster sugar 125g sea salt a pinchcucumbers 2 For the hotdogs:sausages 10, good-quality butcher’sonions 100g, fried (see below)onions 4 tbsp, raw choppedtomato ketchupsweet Scandinavian mustardrémoulade (see below) For the fried onions: Makes about 500g onions 750g, finely slicedplain flour 50g sea salt 1 tbsp, plus more to finishvegetable oil 500ml to 1 litre, flavourless, for deep frying Serves 4
Roast topside of beef | Beef recipes Roast topside of beef With rich red wine gravy Dairy-freedf Roast topside of beef “Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for! Serves 12 Cooks In2 hours DifficultyNot too tricky BeefChristmasSunday lunch Nutrition per serving Calories 375 19% Fat 9.8g 14% Saturates 3.2g 16% Sugars 5g 6% Salt 0.93g 16% Protein 62.1g 124% Carbs 8.2g 3% Fibre 1.6g - Of an adult's reference intake Please enable targetting cookies to show this banner Tap For Method Ingredients 3 kg topside of beef olive oil ½ a head of celery 2 carrots 1 onion 1 bulb of garlic 3 fresh bay leaves 3 sprigs of fresh rosemary GRAVY 1 heaped tablespoon plain flour 1 heaped tablespoon blackberry or blackcurrant jam 125 ml red wine 1 litre organic beef stock Share this Recipe Please enable functionality cookies to use this feature Tap For Ingredients Method Tips null
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. 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. Nigel Slater’s mackerel with pear and red onion recipe | Food The recipe Peel and finely dice 1 medium-sized red onion. Put it into a stainless steel pan to which you have a lid, pour in 150ml of red wine vinegar and bring to the boil. Lower the heat and simmer for 10 minutes then set aside, covered by the lid. Heat an overhead grill. Pick the leaves from a small bunch of parsley, about 8 sprigs should do, and stir them into the pear and onion dressing. Place the fillets on warm plates, then spoon over the pear dressing. The trick The pear should retain its crispness, so it remains refreshing. The twist The mackerel benefits from having a slightly tart, crisp dressing. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter@NigelSlater The Observer aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide As 2018 draws to a close…. … we’re asking readers to make an end of year or ongoing contribution in support of The Guardian’s independent journalism.
Pea & mint tortiglioni We use cookies and similar tracking and storage technologies on our site to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic. This information is shared with social media services, advertisers, analytics and other third-party service providers. See our Cookie Policy for further details. You can use this tool to change your cookie settings at any time. Otherwise, please accept our recommended cookie settings. Essential Essential cookies enable core functionality such as page navigation and access to secure areas. Performance cookies help us to improve our website by collecting and reporting information on its usage (for example, which of our pages are most frequently visited) These are used to recognise you when you return to our website. We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Close
Rick Stein's spiced lamb filo pastries with pine nuts Comforting wonton or chicken: 20 best soup recipes – part 2 | Life and style Fuchsia Dunlop’s Hangzhou wontons in soup This popular snack, though easy to make, is a lovely example of Hangzhou cuisine. The slippery wontons are served in a broth all floaty with shrimps, seaweed and spring onions: refreshing and soothing at the same time. Wonton skins can be bought fresh or frozen in most Chinese food shops; they should be very thin and supple. Serves 4 as a snack or appetiser, 2 for breakfast or lunchFor the wontonsginger 20g piece, unpeeledminced pork 150g egg ½, beatenShaoxing wine 1 tsp sesame oil ½ tsp saltground white pepperstock 3 tbspspring onion greens 3 tbsp, finely sliced wonton wrappers 200g packet plain flour to dust For the soupegg 1 cooking oil clear stock 750ml-1 litre papery dried shrimps 1-2 tbsp spring onion greens 4-8 tbsp, finely sliced cooking oil or lard 2 tsp salt and ground white pepperdried laver seaweed 4 good pinches Fill a small bowl with cold water. To assemble the soup, beat the egg in a small bowl. Gill Mellor’s crab soup
Sausage & red wine risotto We and our partners use technologies such as a cookies on our site to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology on our site. For further details or to change your consent choices at any time - see our Cookie Policy. This will automatically switch all toggles below to "ON". Essential Essential cookies enable core functionality such as page navigation and access to secure areas. Performance cookies help us to improve our website by collecting and reporting information on its usage (for example, which of our pages are most frequently visited) These are used to recognise you when you return to our website. We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Please note that if you disable these, you will still see adverts they just won't be tailored to your interests. Close