Chicken with lemon, garlic, herbs and potatoes

http://www.deliciousmagazine.co.uk/recipes/chicken-with-lemon-garlic-herbs-and-potatoes/

Thai beef soup with mushrooms 2 tbsp olive oil1 onion2 red peppers4 tbsp Thai red curry paste200g mushrooms400ml coconut milk500ml beef stock2 limes1 tsp fish sauce3 small sirloin steaksSliced spring onionsSliced red chilliFresh coriander Heat 2 tbsp olive oil in a large pan, then fry 1 onion, sliced, and 2 red peppers, sliced, until soft. Stir through 4 tbsp Thai red curry paste, then cook for 2 minutes. Add 200g mushrooms, sliced, 400ml coconut milk, 500ml beef stock, the juice of 2 limes and 1 tsp fish sauce. Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets)

Sea bass in puff pastry Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible.

Double mushroom burger This delicious double mushroom burger is inspired by Steak and Honour, a burger van with a difference that roams around the Cambridge area. Don’t be fooled by the name, Leo Riethoff cares just as much about the veggies stuffed between the locally baked brioche buns as he does the meatier offerings. The ever-popular mushroom burger, with its smoky, charred, flat-mushroom filling, is a great vegetarian option. 20 minutes. Serves 2. Easy.

Pizza Pie Recipe Stir together the flour, yeast and 1 tsp salt in a bowl. Measure 150ml of warm water in a jug and add 2 tbsp of olive oil. Gradually mix the water into the flour until a dough forms. Tip out onto a lightly floured worksurface and knead for 8 minutes, until smoother and more elastic. Put in an oiled bowl, cover with a tea towel and leave to rise for 1 hour.

Celeriac and cheddar soup with thyme croutons Celeriac is at it’s best at this time of year. It has a flavour of celery and a lovely nuttiness that works really well in a soup. We have added thyme croutons, the perfect soup topper. Padella Pici Cacio e Pepe Recipe Press into a flat rectangle and cut the dough into 15g strips (weigh them out to check). Cover the strips with a damp tea towel to stop them drying out. On a dry, clean worksurface (stainless steel or wood, you don’t want something too smooth as a little bit of friction helps) start rolling the strips outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle of the same thickness as a biro.