Recipes

If you're using dried cannellini or borlotti beans, first soak whichever type you're using in plenty of cold water overnight. Next day, drain the beans. Put them in a saucepan and cover them with fresh cold water. Place the saucepan on a medium to high heat, and boil the beans for 45-70 minutes until they are soft.

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You'll need a 2L capacity, 23cm x 30cm (9in x 12in) gratin dish. Preheat the oven to 220°C, 425°F, Gas 7. Place a frying pan on a high heat and add the butter. Add the lardons of bacon and cook them for 6-8 minutes until they are golden. Lift the bacon lardons out, leaving any fat in the pan, and set them aside. Tip the sliced wild or button mushrooms, whichever you're using, into the pan and season them with salt and freshly ground black pepper. Cook them for five minutes until they are soft and golden.

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Chickpeas are a good source of protein and they're high in fibre. They are high in Vitamin E and zinc, helping to maintain immunity. They contain isoflavones, which are plant chemicals that mimic oestrogen in the body, helping to reduce pms and helping to protect against breast cancer.
 
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Preheat the oven to 200°C, 400°F, Gas 6. In an ovenproof dish, mix together the butternut squash chunks, the thyme sprigs, and the olive oil and season with salt and freshly ground black pepper. Put in the oven and roast for 30-40 minutes until the butternut squash is tender and slightly caramelised around the edges. Then remove from the oven and set aside. Put the water or vegetable stock or chicken stock, whichever you're using, in a saucepan on a medium heat, and bring to the boil. Add the quinoa and season with salt and freshly ground black pepper.

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Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

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First you need to spatchcock the chicken. Remove the backbone of the chicken by using very sharp scissors and cutting through all the way down from top to bottom. Place the chicken breast-side up on your worktop and using the palm of your hands, flatten the chicken down. Using a sharp knife, make a few slashes in the legs of the chicken.

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First make the salsa verde. Put the parsley leaves, the mint, the lemon zest, the garlic and the capers into a food processor and whizz until it's all finely chopped. Add the lemon juice and the olive oil (add more oil if you want it a bit more runny). Check the seasoning - it might not need salt, as the capers can be quite salty, but it will probably take a few twists of black pepper. This can be made earlier in the day and left at room temperature, or it will keep for a week in the fridge.

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To make the sauce, place the peanut butter, the chopped chilli, the grated garlic, the grated ginger, the turmeric, the honey, the soy sauce, the lemon juice and the water in a blender or food processor and whizz until just smooth. This can be kept in the fridge for a few days before serving, though do make sure to let it come back up to room temperature before serving.

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You will need one 20cm x 30cm (8in x 12in) Swiss-roll tin. Preheat the oven to 180°C, 350°F, Gas 4. Line the base and sides of the tin with parchment paper.

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Preheat the oven to 200°C, 400°F, Gas 6. First, put the sweet potato cubes in a bowl, toss them with two tablespoons of the extra-virgin olive oil and season with salt and freshly ground black pepper. Put them on a roasting tray and into the preheated oven. Roast them for 25-30 minutes until they are soft and golden. Remove the cooked sweet potato cubes from the oven and set them aside.

To cook the Puy lentils, put them in a saucepan and cover them with water. Bring to the boil and simmer them for 15-20 minutes until they are tender, then drain them.

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