05/19/16 recipe -Taste USA

Thursday, May 19, 2016

Chicken, Bean and Spinach Curry

How to Make Chicken, Bean and Spinach Curry Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
340g/12oz boneless, skinless, chicken breasts, cut into strips
2 garlic cloves, crushed
1 x 300g/11oz jar curry sauce
1 x 400g/14oz can aduki beans, drained and rinsed
175g/6oz thin green beans, trimmed
150g/5oz/1¼ cups natural yogurt, plus extra to serve
175g/6oz baby spinach leaves
boiled rice to serve

Method:
1 Heat the oil in a large pan over a medium heat and fry the chicken strips with the garlic until golden.

2 Add the curry sauce and beans, then cover the pan and simmer gently for 15 minutes or until the chicken is cooked through and tender. Add the green beans and cook gently for a further 5
minutes

3 Over a low heat, stir in the yogurt and heat through without boiling. Stir in the spinach and cook for 1–2 minutes until it starts to wilt.

4 Serve immediately with extra yogurt and boiled rice.

Restaurant Tandoori Chicken

How to Make Restaurant Tandoori Chicken Recipe - preparation 45 minutes plus marinating cooking time 20 minutes Serves 4

Ingredients:
3 tbsp olive oil
450g/1lb/2¼ cups natural yogurt
juice of 1 lemon
4 tbsp tandoori paste
600g/1lb 5oz boneless, skinless chicken breasts, cut into strips
½ cucumber, cut into thin strips with a vegetable peeler
1 green chilli, finely diced
1 bunch of fresh mint, chopped plus extra to garnish
salt and ground black pepper

Method:
1 Mix 1 tbsp oil, two-thirds of the yogurt and the lemon juice into the tandoori paste in a bowl. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in the refrigerator for at least 4 hours.

2 Preheat the oven to 220°C/425°F/Gas 7. Brush a roasting pan with a little of the oil. Put the chicken in the pan, drizzle the remaining oil over the top and roast in the oven for about 15–20
minutes until cooked through.

3 Meanwhile, prepare the raita. Put the cucumber strips in a bowl and gently stir in the remaining yogurt with the chilli and mint. Season to taste and chill until ready to serve.

4 Serve the hot tandoori chicken, sprinkled with mint, with the chilled raita.

Restaurant Tandoori Chicken Recipe

Moroccan Chicken with Chickpeas

How to Make Moroccan Chicken with Chickpeas Recipe - preparation 10 minutes cooking time 50 minutes Serves 6

Ingredients:
2 tbsp olive oil
12 chicken thighs and drumsticks
1 large onion, sliced
2 garlic cloves, crushed
1 tbsp harissa paste
1 tsp ground cumin
1 cinnamon stick
600ml/1 pint/2½ cups hot chicken stock
75g/3oz/½ cup ready-to eat dried apricots, diced
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed

Method:
1 Heat the oil in a large non-stick frying pan over a medium heat. Add the chicken pieces to the pan and fry, turning them occasionally, until browned all over. Add the onion and garlic and cook,
stirring, for 5 minutes or until tender.

2 Add the harissa, cumin and cinnamon stick. Pour in the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 25–30 minutes until the chicken is tender and cooked.

3 Add the apricots and chickpeas, and bring to the boil, then reduce the heat and simmer, uncovered, for 5–10 minutes.

4 Serve hot with some warm pitta bread or boiled rice.

Sticky Chicken Thighs

How to Make Sticky Chicken Thighs Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
2 garlic cloves, crushed
1 tbsp clear honey
2 tbsp sweet chilli sauce
2 tbsp stem ginger in syrup, diced
4 chicken thighs
boiled rice or noodles to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Stir the garlic in a bowl with the honey, chilli sauce and stem ginger in syrup. Add the chicken thighs and toss to coat.

3 Put the chicken in a roasting pan and roast in the oven for 15–20 minutes until golden and cooked through – the juices should run clear when the thighs are pierced with a skewer.

4 Serve immediately with boiled rice or noodles.

Sticky Chicken Thighs Recipe

Chicken Pilau

How to Make Chicken Pilau Recipe - preparation 15 minutes cooking time 35–40 minutes Serves 4

Ingredients:
2 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 tbsp medium curry powder
1 tsp ground turmeric
450g/1lb skinless, boneless cooked chicken, cut into strips
340g/12oz/1½ cups basmati rice
salt and ground black pepper
a pinch of saffron
50g/2oz/⅓ cup sultanas (golden raisins)
225g/8oz tomatoes, chopped
coriander (cilantro) to garnish

Method:
1 Heat the oil in a large heavy-based pan over a medium heat. Add the onions and garlic and cook for 5 minutes or until tender. Remove half the onion mixture and put aside.

2 Add the curry powder and turmeric and cook for 1 minute. Stir in the chicken and cook for 4 minutes or until browned.

3 Stir in the rice, then add 900ml/1½ pints/3⅔ cups boiling water, some salt and the saffron. Cover and bring to the boil. Reduce the heat to low and cook for 20 minutes or until the rice is tender and most of the liquid has been absorbed.

4 Stir in the reserved onion mixture, the sultanas and tomatoes. Cook gently for 5 minutes to warm through, then serve garnished with coriander.

Spicy Chicken with Quinoa

How to Make Spicy Chicken with Quinoa Recipe - preparation 15 minutes cooking time 10–12 minutes Serves 4

Ingredients:
2 tbsp mango chutney
juice of ½ lemon
2 tbsp olive oil
1 tsp curry powder
340g/12oz chicken breast fillets, cut into thick strips
200g/7oz/1 cup quinoa
1 cucumber, roughly chopped
1 red onion, finely chopped
175g/6oz baby plum tomatoes, diced
4 tbsp chopped fresh mint
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Put the chutney, lemon juice, half the oil and the curry powder in a large bowl and mix well. Add the chicken to the marinade and stir to coat.

2 Cook the quinoa in boiling water for 10 minutes until tender, or according to the pack instructions. Drain thoroughly.

3 Put the quinoa in a bowl with the cucumber, red onion, tomatoes, herbs and remaining oil. Stir and season to taste.

4 Meanwhile, put the chicken and marinade in a frying pan and cook over a high heat for 2–3 minutes. Stir in 150ml/¼ pint/scant ⅔ cup water and bring to the boil. Reduce the heat and simmer for 5 minutes or until the chicken is cooked.

5 Serve the chicken immediately with the quinoa.

Buffalo Wings and Avocado Dip

How to Make Buffalo Wings and Avocado Dip Recipe - preparation 20 minutes cooking time 45 minutes Makes 12 wings

Ingredients:
1.1kg/2½lb chicken wings
1 tsp olive oil
100g/3½oz/½ cup tomato ketchup
1 tbsp hot chilli sauce
15g/½oz/1 tbsp butter
juice of ½ lemon
2 tsp cornflour (cornstarch)
salt and ground black pepper

For the avocado dip:
125g/4oz/½ cup natural yogurt
1 tbsp mayonnaise
1 avocado, peeled and stoned

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the chicken wings in a roasting pan, drizzle over the oil and season well. Cook for 30 minutes or until golden brown.

3 In a small pan, heat the tomato ketchup, chilli sauce, butter and lemon juice until smooth.

4 Mix the cornflour with a little water, then stir into the tomato and chilli mixture to thicken it, stirring over a low heat for a few minutes. Pour the mixture over the chicken to coat it.

5 Put the chicken back in the oven and cook for 10–15 minutes until the sauce is sticky.

6 To make the dip, mix the yogurt and mayonnaise together in a small bowl. Mash the avocado flesh and stir into the yogurt mixture, then season to taste. Serve the wings with the dip.

Chicken Crispbakes

How to Make Chicken Crispbakes Recipe - preparation 20 minutes cooking time 35 minutes Serves 4

Ingredients:
75g/3oz/¾ cup frozen peas
1kg /2¼lb potatoes
3 tbsp plain (all-purpose) flour
1 medium (US large) egg, beaten
4 spring onions (scallions), diced
2 skinless cooked chicken breasts, diced
100g/3½oz/1 cup grated Cheddar
2 tbsp olive oil
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper.

2 Fill and boil a kettle. Put the peas in a colander in the sink and pour the boiling water over them. Set aside.

3 Peel and coarsely grate the potatoes. Put the grated potato on a clean teatowel. Fold it overthe potato and squeeze out as much moisture as you can. Put the squeezed potato in a large bowl, then mix in the remaining ingredients and some salt and pepper. With your hands, mould the mixture into eight patties and place on the prepared baking tray.

4 Cook the crispbakes in the oven for 30 minutes or until golden and cooked through.

Chicken and Vegetable Gratin

How to Make Chicken and Vegetable Gratin Recipe - preparation 15 minutes cooking time 50 minutes Serves 4

Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
450g/1lb pumpkin, peeled and cut into chunks
125g/4oz cherry tomatoes
3 boneless, skinless chicken breasts, cut into strips
50g/2oz/4 tbsp butter
50g/2oz/½ cup plain (all-purpose) flour
500ml/17fl oz/2 cups milk
100g/3½oz bread, made into breadcrumbs
3 tbsp grated Parmesan
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Heat the oil in a pan and cook the onion, leek and pumpkin over a low heat for 15 minutes or until tender, stirring occasionally. Add the cherry tomatoes and set aside.

3 Meanwhile, put the chicken in a separate pan, cover with cold water and bring to the boil. Lower the heat and simmer for 5 minutes. Drain well and add to the vegetables.

4 Melt the butter in a pan and stir in the flour. Cook gently for 1 minute. Remove from the heat and gradually beat in the milk, with a wooden spoon, until you have a smooth sauce. Return to the heat and cook, stirring constantly, until the sauce thickens. Season to taste.

5 Stir the sauce into the vegetable and chicken mixture and transfer to an ovenproof dish. Scatter with the breadcrumbs and grated Parmesan.

6 Cook in the oven for 30 minutes until the top is golden brown and crisp and the filling is bubbling.

Chicken and Artichoke Pie

How to Make Chicken and Artichoke Pie Recipe - preparation 20 minutes cooking time 45 minutes Serves 4

Ingredients:
340g/12oz boneless, skinless chicken breasts
150ml/¼ pint/scant ⅔ cup chicken stock
225g/8oz/1¼ cups reduced-fat soft cheese
1 x 400g/14oz can artichoke hearts, drained and quartered
6 sheets filo pastry
melted butter to brush
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken and stock in a pan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove the chicken and set aside.

3 Add the soft cheese to the pan and mix with the stock until smooth. Bring to the boil, then simmer until thickened.

4 Cut the chicken into chunks and stir into the sauce with the artichoke hearts. Season to taste.

5 Spoon the mixture into a baking dish. Brush the filo pastry sheets with melted butter and use to cover the dish. Bake in the oven for 30–35 minutes until crisp and golden brown.

Chicken and Artichoke Pie Recipe

Stuffed Chicken Thighs

How to Make Stuffed Chicken Thighs Recipe - preparation 20 minutes cooking time 30 minutes Serves 4

Ingredients:
100g/3½oz/2 cups fresh white breadcrumbs
4 tbsp freshly grated Parmesan
2 medium (US large) eggs, beaten
3 tbsp chopped fresh basil
finely grated zest of 1 lemon
8 boneless, skinless chicken thighs
8 streaky bacon rashers (slices)
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Mix together the breadcrumbs, Parmesan, beaten eggs, basil, lemon zest and seasoning in a bowl.

3 Open out the chicken thighs, smooth-side down, and spoon half of the stuffing down the centre of each. Fold the chicken over the filling and wrap each fillet in bacon.

4 Place the wrapped thighs, seam-side down, on a non-stick baking tray. Cook in the oven for 25–30 minutes until golden brown and cooked through. Serve with green vegetables.

Italian Stuffed Chicken Breasts

How to Make Italian Stuffed Chicken Breasts Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
olive oil to grease
8 slices mozzarella
4 x 125g/4oz boneless, skinless chicken breasts
4 fresh sage leaves
8 slices Parma ham
ground black pepper
cherry tomatoes on the vine

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly oil a baking sheet.

2 Put 2 mozzarella slices on top of each chicken breast and then add a sage leaf. Wrap each chicken breast in 2 slices of Parma ham, covering the mozzarella. Season with pepper.

3 Place the chicken on the baking sheet and cook in the oven for 20 minutes or until the chicken is cooked through, the cheese has melted and the ham is golden brown.

4 Serve with grilled (broiled) cherry tomatoes.

Italian Stuffed Chicken Breasts Recipe

Warm Goat’s Cheese Salad

How to Make Warm Goat’s Cheese Salad Recipe - preparation 20 minutes cooking time 1–2 minutes Serves 4

Ingredients:
1 bunch of watercress
4 slices chèvre goat’s cheese (with rind)
4 tsp red pesto
40g/1½oz walnut halves, toasted

For the dressing:
1 tbsp walnut oil
2 tbsp rapeseed oil
a few drops of raspberry vinegar
salt and ground black pepper

Method:
1 Make the dressing: whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.

2 Trim the watercress and discard any thick stalks.

3 Lay the goat’s cheese slices on a foil-lined grill (broiling) pan. Cook under a preheated hot grill (broiler), as close to the heat as possible, for 1–2 minutes until browned.

4 Toss the watercress leaves with the dressing and divide among four serving plates. Put a slice of goat’s cheese on top with a spoonful of pesto.

5 Scatter the walnuts over the salad and serve immediately.

Mixed Bean Salad with Lemon Vinaigrette

How to Make Mixed Bean Salad with Lemon Vinaigrette Recipe - preparation 15 minutes Serves 6

Ingredients:
1 x 400g/14oz can red kidney beans, drained and rinsed
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
1 bunch spring onions (scallions), thinly sliced
fresh parsley sprigs and lemon zest to garnish

For the lemon vinaigrette:
grated zest and juice of 1 lemon
2 tsp honey mustard
125ml/4fl oz/½ cup olive oil
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Put the beans, chickpeas and spring onions in a large bowl.

2 To make the lemon vinaigrette, whisk together the lemon zest and juice, honey mustard and seasoning. Gradually whisk in the oil and then add the parsley.

3 Pour the lemon vinaigrette over the bean mixture and toss together.

4 Serve the salad, garnished with the parsley sprigs and lemon zest.

Greek Pasta Salad

How to Make Greek Pasta Salad Recipe - preparation 10 minutes cooking time 20 minutes Serves 2

Ingredients:
3 tbsp olive oil
juice of 1 lemon
175g/6oz/1½ cups cooked pasta shapes, cooled
75g/3oz feta, crumbled
2 tomatoes, roughly chopped
2 tbsp small pitted black olives
½ cucumber, roughly chopped
1 small red onion, thinly sliced
salt and ground black pepper
chopped fresh parsley and oregano to garnish

Method:
1 Mix the oil and lemon juice together in a salad bowl to make a dressing. Season with salt and pepper.

2 Add the cooked pasta, crumbled feta, tomatoes, black olives, cucumber and red onion. Season to taste with a little salt and pepper, then stir to mix.

3 Sprinkle with parsley, oregano and lemon zest and serve.

Fruity Chickpea and Barley Salad

How to Make Fruity Chickpea and Barley Salad Recipe - preparation 15 minutes cooking time 30 minutes Serves 4

Ingredients:
250g/9oz/1 cup pearl barley
125g/4oz mangetouts, halved
2 ripe peaches or nectarines
½ cucumber, halved lengthways, seeded and diced
50g/2oz rocket (arugula)
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
juice of 1 small orange
salt and ground black pepper

Method:
1 Put the pearl barley in a large pan and cover with water. Add some salt and bring to the boil. Reduce the heat and simmer for 25 minutes until the barley is just tender. Add the mangetouts for the final 3 minutes. Drain and put aside.

2 Meanwhile, peel, stone and halve the peaches. Cut each peach half into 4 wedges and place them in a large serving bowl. Add the cucumber, rocket and chickpeas.

3 Add the balsamic vinegar, oil, orange juice and seasoning to the salad with the drained barley and mangetouts and lightly mix together. Check the seasoning and serve.

Pear, Blue Cheese and Walnut Caesar Salad

How to Make Pear, Blue Cheese and Walnut Caesar Salad Recipe - preparation 15 minutes Serves 6

Ingredients:
50g/2oz/¼ cup walnut pieces
1 tbsp olive oil
15g/½oz/1 tbsp butter
4 pears, quartered, cored and thickly sliced
1 cos (romaine) lettuce
2 tbsp bread croûtons
100g/3½oz Roquefort, crumbled
½ quantity Caesar dressing

Method:
1 Dry-fry the walnuts in a non-stick frying pan over a medium heat for 1 minute until lightly toasted. Set aside.

2 Heat the oil and butter in the pan and add the pears. Cook for 2 minutes each side until golden. Remove from the pan with and set aside.

3 Separate the lettuce into leaves. Cut into biggish pieces and place in a large bowl. Add the walnuts, pears, croûtons and blue cheese. Toss lightly in the Caesar dressing and serve immediately.

Halloumi and Avocado Salad

How to Make Halloumi and Avocado Salad Recipe - preparation 10 minutes cooking time 2 minutes Serves 4

Ingredients:
250g/9oz halloumi, cut into 8 slices
1 tbsp flour
2 tbsp olive oil
200g/7oz mixed salad leaves
1 bunch of fresh mint, chopped
2 avocados, halved, stoned, peeled and sliced
lemon halves to serve

For the dressing:
grated zest and juice of 1 lemon
6 tbsp olive oil
3 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Make the dressing: whisk together the lemon juice, oil and mint, then season with salt and pepper.

2 Dust the halloumi lightly with the flour. Heat the oil in a large frying pan and cook the cheese for 1 minute each side or until golden brown. Remove and keep warm.

3 In a large bowl, add half the dressing to the salad leaves, mint and avocado and toss together. Divide the mixture among four plates.

4 Arrange the slices of halloumi on top and drizzle with the remaining dressing. Serve immediately with lemon halves.

Halloumi and Avocado Salad Recipe

Tuna, Bean and Onion Salad

How to Make Tuna, Bean and Onion Salad Recipe - preparation 5 minutes Serves 4

Ingredients:
2 x 400g/14oz cans cannellini beans, drained and rinsed
1 small red onion, thinly sliced
1 tbsp red wine vinegar
1 x 225g/8oz can tuna steak in oil
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Put the beans, red onion and vinegar in a bowl. Season with a little salt and mix well. Add the tuna with its oil, breaking the fish into large flakes.

2 Add half the parsley and grind over plenty of black pepper. Toss the salad gently together, then scatter the remaining parsley over the top.

Herring, Potato and Dill Salad

How to Make Herring, Potato and Dill Salad Recipe - preparation 15 minutes cooking time 15–20 minutes Serves 4

Ingredients:
1kg/2¼lb new potatoes
8 gherkins (cornichons), thinly sliced
450g/1lb sweet cured herrings, drained and sliced
For the creamy dressing
4 tbsp natural yogurt
4 tbsp mayonnaise
4 tbsp chopped fresh dill
dash of lemon juice

Method:
1 Put the potatoes in a pan of cold water, bring to the boil and cook for 15–20 minutes until tender. Drain, then cut in half.

2 To make the dressing, mix the yogurt, mayonnaise, dill and lemon juice together in a bowl.

3 Put the potatoes, gherkins and herrings in a bowl with the dressing. Toss together lightly and serve.

Smoked Mackerel and Green Bean Salad

How to Make Smoked Mackerel and Green Bean Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 6

Ingredients:
225g/8oz thin green beans
225g/8oz peppered smoked mackerel fillets
125g/4oz mixed watercress, spinach and rocket (arugula)
1 red onion, finely chopped
1 avocado
1 tbsp olive oil
1 tbsp chopped fresh coriander (cilantro)
grated zest and juice of 1 lemon

Method:
1 Trim the green beans and blanch in a pan of boiling water for 3 minutes until they are just tender. Drain, rinse under cold running water, drain well and set aside.

2 Preheat the grill (broiler) and cook the mackerel for 2 minutes or until warmed through. Flake into bite-sized pieces, discarding the skin, and put in a bowl with the green beans, salad leaves and red onion.

3 Halve, stone and peel the avocado, and cut the flesh into thin slices. Add to the bowl. Whisk together the oil, coriander, lemon zest and juice. Toss with the salad and serve.

Smoked Mackerel, and Grapefruit Salad

How to Make Smoked Mackerel, and Grapefruit Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
1 grapefruit
1 tbsp Dijon mustard
1 tbsp olive oil
175g/6oz smoked mackerel, skinned and flaked
1 large ripe avocado, stoned, peeled and cut into cubes
1 x 400g/14oz can lentils, drained and rinsed
seeds of 1 pomegranate
bunch of fresh chives, snipped
100g/3½oz mixed salad leaves
salt and ground black pepper

Method:
1 Slice the top and bottom off the grapefruit and sit it on a board. Use a small serrated knife to cut away the peel and pith. Holding the grapefruit over a small bowl, cut between the membranes
to separate the segments. Squeeze the membranes into a separate small bowl to extract as much juice as possible.

2 Whisk the mustard, oil and plenty of seasoning into the grapefruit juice to make the dressing.

3 Put the smoked mackerel, avocado, lentils, pomegranate seeds, chives and salad leaves in a large bowl and toss together. Drizzle the dressing over the top and add the grapefruit segments. Serve immediately.

Fresh Tuna Salad Nicoise

How to Make Fresh Tuna Salad Nicoise Recipe - preparation 15 minutes cooking time 15 minutes Serves 4

Ingredients:
340g/12oz new potatoes
125g/4oz green beans, halved
4 x 175g/6oz tuna steaks
175g/6oz mixed salad leaves
225g/8oz cherry tomatoes, halved
3 hard-boiled eggs, quartered
50g/2oz anchovy fillets in oil, drained
12 black olives

For the vinaigrette:
½ tsp Dijon mustard
1 tbsp white wine vinegar
salt and ground black pepper
125ml/4fl oz/½ cup olive oil
1 tbsp chopped fresh chives

Method:
1 To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper. Whisk in the oil, then stir in the chives. Set aside.

2 Cut the potatoes in half or quarters, depending on size. Cook in a pan of boiling salted water for 10 minutes or until tender. Drain and place in a large bowl. Add 1 tbsp of the vinaigrette, mix gently and leave to cool.

3 Cook the green beans in a pan of boiling salted water for 3–4 minutes until just tender. Drain, rinse under cold water and drain again. Add to the potatoes and mix together.

4 Brush the tuna steaks on both sides with vinaigrette. Cook under a hot grill (broiler) (or in a griddle pan) for 5–6 minutes, turning once, until just cooked through.

5 Meanwhile, place the salad leaves in a bowl and toss with half the remaining vinaigrette. Divide them among four serving plates. Arrange the potatoes, beans, tomatoes, eggs, anchovies and olives on top. Top with the tuna steaks and drizzle over the remaining vinaigrette.

Smoked Mackerel Salad

How to Make Smoked Mackerel Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
250g/9oz cooked beetroot (beets), diced
1 tbsp olive oil
1 tsp balsamic vinegar
340g/12oz potato salad
juice of ½ lemon
4 smoked mackerel fillets, skinned and flaked
3 tbsp chopped fresh parsley plus extra to garnish
salt and ground black pepper

Method:
1 Put the beetroot in a bowl. Sprinkle with the oil and vinegar. Season with salt and pepper and toss together.

2 In a large bowl, mix the potato salad with the lemon juice. Season to taste with salt and pepper. Mix in the flaked smoked mackerel and parsley and toss together.

3 Just before serving, divide the mackerel mixture among four serving plates. Sprinkle the beetroot over the top of the salad and garnish with parsley.

Salade Nicoise

How to Make Salade Nicoise Recipe - preparation 40 minutes plus marinating cooking time 30 minutes Serves 4

Ingredients:
450g/1lb fresh tuna steaks
2 tbsp olive oil plus extra to cook
2 small red (bell) peppers, halved and seeded
2 large (US extra large) eggs
220g/8oz podded broad (fava) beans
340g/12oz tomatoes, quartered
½ cucumber, seeded and cut into chunks
50g/2oz/½ cup small black olives, pitted
6 spring onions (scallions), chopped
1 x 50g/2oz can anchovy fillets, drained and chopped
50g/2oz rocket (arugula)
salt and ground black pepper

For the dressing:
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
6 tbsp extra virgin olive oil

Method:
1 Put the tuna steaks in a dish, spoon over 2 tbsp oil, then cover and leave to marinate in the fridge for at least 3 hours.

2 Cook the tuna on an oiled griddle pan set over a medium to high heat for a few minutes each side until cooked to your liking. Remove and set aside to cool.

3 Grill (broil) the peppers, skin-side up, under a hot grill (broiler) until charred. Place in a bowl, cover with clingfilm (plastic wrap) and leave until cool. Skin the peppers, cut into thick strips and set aside.

4 Bring a small pan of water to the boil, add the eggs and simmer for 8 minutes. Cool under cold running water, then shell and cut into quarters.

5 Boil the broad beans in a pan of water for 2 minutes. Drain and refresh in cold water. Slip off the skins.

6 Make the dressing: put all the ingredients in a screw-topped jar, season to taste and shake well.

7 Break the tuna into large flakes in a salad bowl. Add the grilled peppers, tomatoes, eggs, cucumber, olives, spring onions, anchovies and broad beans with some of the dressing. Toss gently and check the seasoning.

8 Gently stir in the rocket leaves, coating them with the remaining dressing.

9 Serve the salad immediately before the rocket starts to wilt.

Salade Nicoise Recipe

Chicory, Ham and Walnut Salad

How to Make Chicory, Ham and Walnut Salad Recipe - preparation 15 minutes Serves 6

Ingredients:
2 sweet dessert apples, cored and sliced
50g/2oz/½ cup shelled walnuts
340g/12oz cooked ham, cubed
2 chicory (Belgian endive) heads, divided into leaves
125g/4oz Roquefort, cubed
4 tbsp fresh chopped parsley

For the honey mustard dressing:
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp cider vinegar
9 tbsp olive oil
juice of 1 lemon
salt and ground black pepper

Method:
1 Make the dressing: whisk together the honey, mustard, vinegar and seasoning in a small bowl. Whisk in the oil until well combined and emulsified and stir in the lemon juice. Put aside while you
prepare the salad.

2 Put the apples, walnuts, ham and chicory in a large serving bowl. Stir in the Roquefort cubes.

3 Toss the salad with the dressing and adjust the seasoning if necessary. Garnish with chopped parsley and serve.

Bacon and Avocado Salad

How to Make Bacon and Avocado Salad Recipe - preparation 5 minutes cooking time 7 minutes Serves 4

Ingredients:
125g/4oz streaky bacon rashers (slices), cut into small pieces
½ red onion, finely chopped
125g/4oz mixed salad leaves
1 ripe avocado
50g/2oz/½ cup pinenuts (pignoli)
4 tbsp olive oil
4 tbsp red wine vinegar
1 tsp honey mustard
salt and ground black pepper

Method:
1 Cook the bacon in a frying pan over a medium heat for 1–2 minutes until the fat starts to run. Add the onion and cook gently for 5 minutes until tender and golden.

2 Divide the salad leaves among four serving plates. Halve, stone and peel the avocado, then slice the flesh. Arrange on top of the salad leaves.

3 Add the pinenuts, oil, vinegar and honey mustard to the pan and let it bubble for 1 minute. Season with salt and pepper.

4 Pour the contents of the pan over the salad and serve it immediately while still warm.

Bacon and Anchovy Caesar Salad

How to Make Bacon and Anchovy Caesar Salad Recipe - preparation 15 minutes plus cooling cooking time 15 minutes Serves 8

Ingredients:
4 tbsp olive oil
75g/3oz white bread, cubed
a pinch of sea salt flakes
6 streaky bacon rashers (slices)
2 Little Gem (Bibb) lettuces, broken into leaves
4 tbsp grated Parmesan
25g/1oz watercress, trimmed
50g/2oz marinated fresh anchovies
½ quantity Caesar Dressing

Method:
1 Put half the oil in a frying pan and heat gently until a cube of bread sizzles. Add half the bread cubes and fry for 2–3 minutes, stirring, until golden brown and crisp. Remove with a slotted
spoon and drain on kitchen paper. Repeat with the remaining oil and bread, then toss the croûtons in the salt and set aside to cool.

2 Grill (broil) the bacon for 3–4 minutes each side until golden and crisp. Drain on kitchen paper, then roughly chop.

3 Toss the lettuce and Parmesan with the croûtons, crispy bacon, watercress and anchovies in a bowl.

4 Just before serving, drizzle the dressing over the salad.

Parma Ham, Rocket and Parmesan Salad

How to Make Parma Ham, Rocket and Parmesan Salad Recipe - preparation 10 minutes Serves 4

Ingredients:
4 tbsp olive oil
1 tbsp balsamic vinegar
125g/4oz borettane onions in balsamic vinegar, drained
200g/7oz rocket (arugula)
12 thin slices Parma ham
50g2oz Parmesan
salt and ground black pepper

Method:
1 To make the dressing, whisk the oil, balsamic vinegar, salt and pepper in a bowl until well combined.

2 Put the borettane onions in a large bowl with the rocket, Parma ham and dressing. Gently toss everything together and divide among four serving plates.

3 Using a potato peeler, pare the Parmesan into large shavings and scatter them on top of the salad.

Warm Chicken Liver Salad

How to Make Warm Chicken Liver Salad Recipe - preparation 10 minutes cooking time 15–20 minutes Serves 6

Ingredients:
25g/1oz/2 tbsp butter
450g/1lb chicken livers, trimmed of sinew and fat, and patted dry
3 oranges, peeled and cut into segments
300g/11oz cooked asparagus tips
125g/4oz wild rocket (arugula)
For the orange dressing
grated zest and juice of 2 oranges
150ml/¼ pint/scant ⅔ cup olive oil
4 tbsp red wine vinegar
2 tbsp clear honey
salt and ground black pepper

Method:
1 Make the dressing: whisk all the ingredients together and put in a small pan. Bring to the boil, remove from the heat and set aside to cool.

2 Heat the butter in a large pan and add the chicken livers. Cook over a high heat for 5 minutes or until well browned. Remove from the pan and keep warm.

3 Add a little of the dressing to the pan. Let it bubble away for 2–3 minutes, stirring and scraping the bottom of the pan to dissolve any sediment.

4 Divide the chicken livers, orange segments, asparagus tips and wild rocket among six plates. Drizzle with the dressing and serve warm.

Warm Lentil and Chicken Salad

How to Make Warm Lentil and Chicken Salad Recipe - preparation 20 minutes cooking time 25 minutes Serves 4

Ingredients:
125g/4oz/¾ cup Puy lentils
225g/8oz mangetouts, chopped
1 garlic clove, crushed
1 tsp Dijon powder
2 tbsp balsamic vinegar
4 tbsp olive oil
1 red (bell) pepper, seeded and sliced into rings
340g/12oz cooked chicken breast, shredded
salt

Method:
1 Put the lentils in a pan and cover them with boiling water. Cook according to the pack instructions. Drain well.

2 Blanch the mangetouts in a pan of boiling water for 2 minutes. Drain, refresh under cold water and set aside.

3 In a bowl, with a wooden spoon, combine the garlic with a pinch of salt until creamy. Whisk in the mustard, balsamic vinegar and 3 tbsp oil. Set aside.

4 Heat the remaining oil in a frying pan, add the red pepper and cook for 5 minutes, stirring often, until tender.

5 Add the chicken and mangetouts to the pan and stir-fry for 2 minutes. Stir in the lentils and the dressing.

6 Serve the salad while it’s still warm.

Duck and Mango Salad

How to Make Duck and Mango Salad Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
2 x 175g/6oz duck breasts
2 tbsp runny honey
1 tsp Chinese five-spice paste
1 tsp soy sauce
125g/4oz green beans, halved
175g/6oz bag mixed salad leaves
1 mango, peeled and stoned

For the dressing
6 tbsp sunflower oil
1 tbsp lime juice
1 tbsp soy sauce
2 tsp grated fresh root ginger
2 tbsp chopped fresh coriander (cilantro)

Method:
1 Remove the skin from the duck. Mix together the honey, five-spice paste and soy sauce and brush over the duck.

2 Cook the duck under a hot grill (broiler), turning once, for 10 minutes or until cooked through. Set aside for 5 minutes.

3 Meanwhile, cook the beans in a pan of boiling salted water for 4 minutes. Drain and refresh with cold water. Set aside.

4 Put the dressing ingredients in a bowl and whisk together.

5 Toss the salad leaves with a little of the dressing and arrange on plates. Place the remaining dressing in a small pan and heat gently.

6 Cut the duck breasts into thin slices and arrange on top of the salad leaves. Slice the mango and add to the duck with the green beans. Drizzle over the warm dressing and serve.

Honey Mustard Chicken Salad

How to Make Honey Mustard Chicken Salad Recipe - preparation 15 minutes plus marinating cooking time 7 minutes Serves 4

Ingredients:
4 tbsp pinenuts (pignoli)
2 garlic cloves, crushed
3 tbsp runny honey
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp soy sauce
2 x 200g/7oz skinless chicken breasts, cut into strips
100g/3½oz rocket (arugula)
For the dressing
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the pinenuts in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 1–2 minutes, until browned.

2 To make the marinade, put the garlic, honey, mustard, lemon juice and soy sauce in a bowl and mix together.

3 Add the chicken strips to the marinade and toss to coat thoroughly. Cover and chill in the refrigerator for 1 hour.

4 To make the dressing, whisk together all the ingredients in a bowl.

5 Arrange the chicken strips in a foil-lined grill (broiling)pan and cook under a hot grill, turning occasionally, for 5 minutes or until cooked through and browned.

6 Put the rocket in a bowl and add enough of the dressing to barely coat the leaves. Arrange a pile of rocket on four serving plates and stack the chicken strips on top. Sprinkle over the pine nuts and serve.

Falafel Pittas

How to Make Falafel Pittas Recipe - preparation 20 minutes cooking time 10 minutes Serves 4

Ingredients:
vegetable oil to shallow-fry
1 onion, chopped
2 garlic cloves, crushed
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed
1 tsp ground cumin
½ tsp dried chilli flakes
a small handful of fresh parsley, finely chopped
75g/3oz/½ cup ready-to-eat dried apricots, finely chopped
1 large egg, lightly beaten
100g/3½oz/1 cup plain (all-purpose) flour
salt and ground black pepper
toasted pitta breads, hummus and salad to serve
For the mint and yogurt sauce
125g/4oz/½ cup natural yogurt
2 tbsp chopped fresh mint
finely grated zest of ½ lemon

Method:
1 Heat 1 tbsp oil in a large deep pan, add the onion and cook gently over a low heat for 10 minutes until softened. Add the garlic and cook for 1 minute.

2 Tip into a food processor with the chickpeas, cumin, chilli, parsley and seasoning. Blitz until fairly well combined but the mixture still retains some texture.

3 Transfer to a bowl and stir in the apricots, egg and flour.

4 Pour enough oil into a pan so that it comes 3cm/1¼in up the sides and set over a mediumhigh heat. Drop small spoonfuls of the chickpea mixture into the hot oil – it should sizzle. Turn the falafels when they are golden brown on one side and cook until golden on the other side.

5 Use a slotted spoon to lift the falafels out of the oil on to kitchen paper.

6 Meanwhile, make the sauce: stir all the ingredients together in a bowl and season to taste.

7 Serve the falafels drizzled with the sauce, with toasted pittas, hummus and salad.

Simple Chicken Caesar Salad

How to Make Simple Chicken Caesar Salad Recipe - preparation 15–20 minutes cooking time 12 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 garlic clove, crushed
2 thick slices crusty bread, cubed
1 cos (romaine) lettuce, washed, chilled and cut into pieces
700g/1½lb cooked chicken breast, sliced
2 tbsp freshly grated Parmesan
For the dressing
4 tbsp mayonnaise
2 tbsp lemon juice
1 tsp Dijon mustard
6 tbsp freshly grated Parmesan
2 anchovy fillets, chopped

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Put the oil, garlic and bread cubes in a bowl and toss well together. Spread them out on a baking sheet and bake in the oven for 10 minutes, turning halfway through, until crisp and golden brown.

3 Put all the ingredients for the dressing in a bowl, season with salt and pepper and blend well together.

4 Put the lettuce and sliced chicken in a serving bowl. Pour the dressing over the top and toss gently together.

5 Top with the cheese croûtons and Parmesan and serve with a grinding of black pepper.

Simple Chicken Caesar Salad Recipe

Tandoori Chicken Pittas

How to Make Tandoori Chicken Pittas Recipe - preparation 20 minutes cooking time 15–20 minutes Serves 4

Ingredients:
75g/3oz/6 tbsp low-fat yogurt, plus extra to serve (optional)
3 tbsp tandoori paste
4 skinless, boneless chicken breasts
olive oil to grease
salt and ground black pepper
4 wholemeal pitta breads
¼ iceberg lettuce, shredded
2 tomatoes, sliced
a large handful of fresh coriander (cilantro) leaves
1 lemon, cut into wedges
mango chutney to serve

Method:
1 In a large bowl, mix together the yogurt, tandoori paste and a little salt and pepper. Add the chicken and coat with the spicy yogurt mixture.

2 Heat an oiled griddle pan over a medium heat and cook the chicken for 15–20 minutes, turning once, until golden brown and cooked right through.

3 Meanwhile, toast the pittas and make a slit with a knife down one side of each one.

4 Slice the cooked chicken breasts diagonally.

5 Fill the pittas with the sliced chicken, lettuce, tomatoes and coriander. Serve with lemon wedges and mango chutney plus extra yogurt, if you like.

Simple Chicken Burgers

How to Make Simple Chicken Burgers Recipe - preparation 20 minutes plus chilling cooking time 12 minutes Serves 2

Ingredients:
225g/8oz minced (ground) chicken
1 small onion, finely chopped
2 tbsp chopped fresh parsley
25g/1oz/½ cup fresh white breadcrumbs
1 large (US extra-large) egg yolk
olive oil to grease
salt and ground black pepper
toasted sesame burger buns, mayonnaise, salad leaves and sliced tomato to serve

Method:
1 Put the chicken in a bowl with the onion, parsley, breadcrumbs and egg yolk. Mix well together, then beat in 5 tbsp cold water and season with salt and pepper.

2 Lightly oil a foil-lined baking sheet. Divide the chicken mixture into two portions, shape into burgers and put on the foil. Cover and chill for 30 minutes.

3 Preheat the barbecue or grill (broiler). If cooking on the barbecue, lift the burgers straight on to the grill rack; if cooking under the grill, slide the baking sheet under the grill. Cook the burgers for 5–6 minutes each side until thoroughly cooked. Serve in toasted burger buns with mayonnaise, a few salad leaves and sliced tomato.

Piri-Piri Chicken Pieces

How to Make Piri-Piri Chicken Pieces Recipe - preparation 15 minutes plus marinating cooking time 20 minutes Serves 4

Ingredients:
1 red (bell) pepper
3 red chillies, seeded and diced
6 tbsp olive oil
juice of 1 lemon
2 garlic cloves, crushed
a pinch of salt
1kg/2lb 4oz chicken thighs, skin on
For the pepper mayonnaise
1 roasted red (bell) pepper
150ml/¼ pint/scant ⅔ cup mayonnaise
2 tbsp chopped fresh coriander (cilantro)

Method:
1 Cut the pepper into quarters and remove the seeds. Cook under a hot grill (broiler) for 10 minutes until soft and charred. Place the chillies and red pepper in a food processor or blender.
Add the olive oil, lemon juice, garlic and salt and blitz to a purée.

2 Pierce each chicken thigh in several places with a sharp knife. Place in a shallow dish and pour over the marinade. Turn the chicken to coat thoroughly. Cover and chill in the refrigerator overnight.

3 Make the pepper mayonnaise. Deseed the red pepper, chop finely and mix with the other ingredients. Set aside.

4 Remove the chicken from the marinade and pat dry with kitchen paper. Place in a foil-lined grill (broiling) pan and cook under a hot grill for 10 minutes, until browned and cooked through. Serve with the pepper mayonnaise.

Oriental Chicken Wings

How to Make Oriental Chicken Wings Recipe - preparation 10 minutes plus marinating cooking time 10–12 minutes Serves 4

Ingredients:
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
1 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tbsp hoisin sauce
16 chicken wings
4 spring onions (scallions)
For the dipping sauce
6 tbsp plum sauce
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 garlic clove, crushed

Method:
1 Put the garlic, ginger, chilli sauce, soy sauce and hoisin sauce in a large shallow dish and mix together. Add the chicken wings and turn to coat thoroughly. Cover and leave to marinate overnight in the refrigerator.

2 To make the dipping sauce, put the plum sauce, chilli sauce, soy sauce and garlic in a bowl and mix together.

3 Remove the chicken wings from the marinade and pat dry on kitchen paper. Arrange them in a foil-lined grill (broiling) pan.

4 Cook under a hot grill (broiler) for 10–12 minutes, turning, until browned all over and cooked right through.

5 Cut the spring onions into shreds and scatter over the chicken wings. Serve hot with the dipping sauce.

Simple Scotch Broth

How to Make Simple Scotch Broth Recipe - preparation 15 minutes cooking time 1 hour Serves 4

Ingredients:
2 tbsp olive oil
340g/12oz lean lamb, cubed
1 swede (rutabaga), peeled and roughly chopped
2 carrots, roughly chopped
1 onion, finely chopped
2 sticks celery, diced
1 potato, finely diced
125g/4oz/½ cup pearl barley
1 litre/1¾ pints/4 cups beef or lamb stock
salt and ground black pepper
1 bunch of fresh parsley, finely chopped

Method:
1 Heat the oil in a large pan over a high heat. Add the lamb and cook for 5 minutes, stirring, until browned all over. Add the swede, carrots, onion, celery and potato and cook over a medium heat for 5 minutes.

2 Add the pearl barley and mix well. Pour in the stock and stir well with a wooden spoon, scraping any sticky bits from the bottom of the pan.

3 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 40–50 minutes until the lamb is tender and all the vegetables are cooked. Season to taste with salt and pepper and stir in the parsley.

4 Ladle the soup into warmed bowls and serve immediately.

Mozzarella Mushrooms

How to Make Mozzarella Mushrooms Recipe - preparation 3 minutes cooking time 20 minutes Serves 4

Ingredients:
8 large field mushrooms
8 slices marinated red, yellow or green (bell) peppers
8 fresh basil leaves
125g/4oz mozzarella cheese, cut into 8 slices
8 slices ciabatta bread
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°C/Gas 6.

2 Lay the mushrooms, side by side, in a roasting tin and season with salt and pepper. Top each one with a slice of pepper and a basil leaf. Put a slice of mozzarella on top and grind over a little
black pepper.

3 Bake in the oven for 15–20 minutes until the mushrooms are tender and the cheese has melted.

4 Meanwhile, toast the ciabatta until golden brown. Put a mozzarella mushroom on top of each slice and serve.

Halloumi Stacks

How to Make Halloumi Stacks Recipe - preparation 15 minutes cooking time 15 minutes Serves 4

Ingredients:
2 red (bell) peppers, quartered and seeded
4 tbsp olive oil
2 aubergines (eggplants)
340g/12oz halloumi cheese
salt and ground black pepper
Pesto vinaigrette:
4 baby plum tomatoes
2 spring onions (scallions), diced
6 tbsp olive oil
1 tbsp lemon juice
2 tbsp pesto

Method:
1 To make the pesto vinaigrette, cut the tomatoes in half and remove the seeds. Cut into small dice. Place in a bowl with the spring onions, olive oil, lemon juice and pesto, and season with salt
and pepper. Set aside.

2 Brush the peppers with oil and cook under a hot grill (broiler) for 6–8 minutes, until slightly charred and soft. Set aside. Cut the aubergine and halloumi cheese into 8 slices each. Brush lightly with oil and season with salt and pepper. Grill (broil) them for 5 minutes, until golden brown.

3 Place an aubergine slice in the middle of a serving plate, lay a slice of halloumi on top and then some red pepper. Continue layering up with another slice of halloumi and a slice of aubergine. Repeat on three more plates.

4 Spoon the pesto dressing around the stacks and serve.

Chickpea and Coriander Cakes

How to Make Chickpea and Coriander Cakes Recipe - preparation 15 minutes plus chilling cooking time 6–8 minutes Serves 4

Ingredients:
2 x 400g/14oz cans chickpeas, rinsed and drained
2 garlic cloves, crushed
1 small red onion, finely chopped
1 chilli, seeded and diced
2 tbsp chopped fresh coriander (cilantro)
1 small egg, beaten
2 tbsp plain (all-purpose) flour plus extra to shape
salt and ground black pepper
natural yogurt to serve
chilli powder to dust
lemon wedges to garnish

Method:
1 Put the chickpeas in a food processor or blender and blitz until smooth. Add the garlic and red onion and blitz until well combined but still coarse.

2 Transfer the mixture to a bowl with the chilli, coriander, egg and flour. Mix well and season with salt and pepper. If the mixture is too soft, add more flour. Cover and chill in the refrigerator for 30 minutes.

3 With floured hands, shape the mixture into 12 cakes. If time allows, chill again for 1 hour.

4 Preheat the grill (broiler). Place the cakes in a foil-lined grill (broiling) pan and grill (broil) for 6–8 minutes, turning them over halfway through, until browned.

5 Serve hot with yogurt, dusted with chilli powder, with lemon wedges for squeezing.

Skinny Bean Tacos

How to Make Skinny Bean Tacos Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
2 x 400g/14oz cans chopped tomatoes
1 x 400g/14oz can cannellini beans, drained and rinsed
1 x 400g/14oz can kidney beans, drained and rinsed
1 x 200g/7oz can sweetcorn, drained
dash of hot chilli sauce
salt and ground black pepper
8 corn taco shells
reduced-fat guacamole and soured cream to serve

Method:
1 Put the tomatoes in a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 10 minutes or until thickened. Season with salt and pepper.

2 Add the beans and sweetcorn to the pan and heat through. Add some hot chilli sauce to taste.

3 Warm the taco shells according to the pack instructions.

4 Fill the warm tacos with the bean mixture and top with some guacamole and soured cream. Serve immediately.

American Style Pancakes

How to Make American Style Pancakes Recipe - preparation 10 minutes cooking time 15 minutes Makes 12

Ingredients:
175g/6oz/1½ cups self-raising (self-rising) flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
50g/2oz/¼ cup caster superfine)sugar
2 medium (US large) eggs, beaten
300ml/½ pint/1¼ cups buttermilk
50g/2oz/4 tbsp butter, melted, plus extra for frying
milk (optional)
bacon and maple syrup to serve

Method:
1 In a bowl, sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.

2 Mix the eggs, buttermilk and melted butter and gradually whisk into the flour to make a smooth batter – if it’s too thick, add a drop of milk. Leave to stand for 5 minutes.

3 Put a large frying pan over a medium heat. When hot, brush the surface with a little melted butter. Pour about 2 tbsp of the mixture into the pan to form a 10cm (4in) circle. Cook for 2 minutes or until small holes appear on the surface, then flip it over and cook the other side until golden and set.

4 Continue cooking the pancakes in this way in batches until you have used up all the batter.

5 Serve the pancakes warm with crisp bacon drizzled with maple syrup.

American Style Pancakes Recipe

Stuffed Roasted Peppers

How to Make Stuffed Roasted Peppers Recipe - preparation 20 minutes cooking time 45 minutes Serves 8

Ingredients:
5 tbsp olive oil
4 Romano (bell) peppers, halved, with stalks on and seeded
3 tbsp olive oil
350g/12oz mushrooms, chopped
4 tbsp chopped fresh parsley
8 black olives, pitted and diced
100g/3½oz feta cheese
50g/2oz/1 cup fresh white breadcrumbs
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Use a little of the olive oil to grease a shallow ovenproof dish and put the peppers in it, side by side.

2 Heat 3 tbsp of the remaining oil in a pan. Add the mushrooms and fry until golden brown and there’s no excess liquid left in the pan. Stir in the parsley and olives, then spoon the mixture into
the pepper halves.

3 Crumble the feta cheese over the mushrooms. Sprinkle the breadcrumbs over the top, season with salt and pepper and drizzle with the remaining oil.

4 Cook in the oven for 45 minutes or until the peppers are tender and the filling is golden brown. Serve warm.

Stuffed Roasted Peppers Recipe

Eggs and Mushrooms on Toast

How to Make Eggs and Mushrooms on Toast Recipe - preparation 20 minutes cooking time 20 minutes Serves 4

Ingredients:
4 large eggs
2 tbsp olive oil
1 red onion, finely diced
2 garlic cloves, crushed
600g/1lb 5oz mushrooms, diced
2 tbsp Marsala or sherry (optional)
4 tbsp chopped fresh parsley
4 slices sourdough bread, toasted

Method:
1 Crack the eggs into a wide pan of simmering water. Cook gently for 3–4 minutes until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon and transfer to
a shallow dish of warm water.

2 Heat the oil in a large frying pan and cook the red onion and garlic for 10 minutes. Increase the heat, add the mushrooms and cook for 5 minutes. Add the Marsala or sherry, if using, then
stir in the parsley.

3 Top each piece of toast with a pile of mushrooms. Lift the eggs out of the water and pat with kitchen paper. Put an egg on each slice of toast and serve immediately.

Homemade Mixed Beans on Toast

How to Make Homemade Mixed Beans on Toast Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp olive oil
2 garlic cloves, finely sliced
1 x 400g/14oz can cannellini beans, drained and rinsed
1 x 400g/14oz can chickpeas, drained and rinsed
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato ketchup
4 slices sourdough bread
4 tbsp grated Parmesan

Method:
1 Heat the oil in a pan over a low heat, add the garlic and cook for 1 minute, stirring gently.

2 Add the beans, chickpeas and tomatoes, and bring to the boil. Stir in the tomato ketchup, reduce the heat and simmer gently for 10 minutes until thickened.

3 Meanwhile, toast the bread on both sides.

4 Spoon the beans over the toast and sprinkle with grated Parmesan. Serve immediately.