Simple Bouillabaisse

How to Make Simple Bouillabaisse Recipe - preparation 20 minutes cooking time 40 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
500g/1lb 2oz tomatoes, chopped
250ml/9fl oz/1 cup white wine
250ml/9fl oz/1 cup fish stock
1 tbsp tomato paste
2 fresh thyme sprigs
500g/1lb 2oz white fish fillets
340g/12oz frozen mixed seafood
2 tbsp chopped flat-leaf parsley
1 small baguette, sliced
salt and ground black pepper
rouille to serve

Method:
1 Heat the oil in a pan over a low heat, add the onion and celery and cook gently for 10 minutes, stirring occasionally, until softened and golden. Stir in the garlic and tomatoes and cook for 2–3 minutes.

2 Stir in the wine, stock, tomato paste and thyme and season with salt and pepper. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes.

3 Add the fish fillets in a single layer and cook gently, covered, for 10 minutes or until the fish is just cooked. Lift the fillets out on to a plate and remove any skin and bones. Break into large flakes and return to the soup.

4 Add the thawed mixed seafood to the soup and reheat for 5 minutes. Sprinkle with chopped parsley.

5 Toast the baguette. Ladle the soup into shallow bowls and top with the toasted baguette and a spoonful of rouille.

Simple Bouillabaisse

Liver Stroganoff

How to Make Liver Stroganoff Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
2 onions, thinly sliced
125g/4oz shiitake mushrooms, sliced
125g/4oz chestnut mushrooms, sliced
340g/12oz calf’s liver, sliced
5 tbsp dry white wine
1 tbsp wholegrain mustard
150g/5oz/scant ⅔ cup half-fat crème fraîche
150g/5oz/scant ⅔ cup 2% fat Greek yogurt
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large frying pan over a low heat. Add the onions and cook gently for 5 minutes until softened.

2 Increase the heat to medium and add the mushrooms. Cook, stirring, for 5 minutes or until tender.

3 Add the liver to the pan. Cook over a medium heat, stirring occasionally, for 5 minutes.

4 Stir in the wine, mustard, crème fraîche and yogurt and heat through gently for 2–3 minutes without boiling.

5 Season with salt and pepper to taste and sprinkle with parsley. Serve immediately with boiled rice.

Restaurant Braised Lamb Shanks

How to Make Restaurant Braised Lamb Shanks Recipe - preparation 15 minutes cooking time 2 hours 45 minutes Serves 6

Ingredients:
3 tbsp olive oil
6 lamb shanks
1 large onion, cut into wedges
2 large carrots, sliced
3 celery sticks, sliced
1 x 400g/14oz can chopped tomatoes
150ml/5fl oz/scant ⅔ cup red wine
3 tbsp balsamic vinegar
2 x 400g/14oz cans cannellini beans, drained and rinsed
salt and ground black pepper

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat the oil in a large flameproof casserole and brown the lamb shanks all over. Remove and set aside.

3 Add the onion, carrots and garlic to the casserole and cook gently until softened and just beginning to colour. Add the lamb, tomatoes, red wine and balsamic vinegar and stir well. Season with salt and pepper.

4 Cover and cook in the oven for 2 hours, then add the beans plus some water or stock if it needs more liquid. Cover and return to the oven for 30 minutes.

5 Serve with potatoes and green vegetables.

Restaurant Braised Lamb Shanks

Lamb Pasanda

How to Make Lamb Pasanda Recipe - preparation 20 minutes cooking time 2 hours Serves 4

Ingredients:
2 tbsp ghee or vegetable oil
2 onions, thinly sliced
2 garlic cloves
1 tsp chilli powder
1 tsp ground ginger
2 tsp ground coriander
½ tsp each ground turmeric, cardamom and cloves
1 cinnamon stick
700g/1½lb lean lamb, cubed
300ml/½ pint/1¼ cups coconut milk
2 tbsp lemon juice
boiled rice and yogurt cucumber raita to serve

Method:
1 Heat the ghee or oil in a large pan over a high heat, add the onions and garlic and cook for 5 minutes until starting to soften and brown.

2 Add the ground spices and cinnamon stick to the pan and cook, stirring, for 2 minutes. Add the lamb and cook over a high heat, stirring all the time, until browned all over.

3 Add the coconut milk and 150ml/¼ pint/ scant ⅔ cup water. Stir in the lemon juice and bring to the boil. Reduce the heat and simmer gently for 1½ hours or until the lamb is tender.

4 Serve with boiled rice and yogurt cucumber raita.

Stifado

How to Make Stifado Recipe - preparation 10 minutes cooking time 1 hour 30 minutes Serves 8

Ingredients:
500g/1lb 2oz lean lamb, cubed
4 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tbsp red wine vinegar
300ml/½ pint/1¼ cups red wine
1 tsp chopped fresh oregano
2 fresh rosemary sprigs
450g/1lb potatoes
salt and ground black pepper

Method:
1 Cook the lamb in the oil in a pan set over a medium heat, stirring occasionally, until browned all over. Remove from the pan and keep warm.

2 Add the onions and garlic to the pan and cook for 5 minutes, stirring occasionally, until tender. Stir in the tomatoes, vinegar, wine and herbs.

3 Return the lamb to the pan, then reduce the heat and simmer for 1 hour 20 minutes or until the lamb is tender and the sauce has thickened. Season to taste with salt and pepper.

4 Meanwhile, cut the potatoes into large pieces and cook in a pan of lightly salted boiling water until tender. Drain well.

5 Serve the stifado with the boiled potatoes.

Thai Red Lamb Curry

How to Make Thai Red Lamb Curry Recipe - preparation 10 minutes cooking time 45 minutes Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
450g/1lb lean lamb, cubed
2 tbsp Thai red curry paste
150ml/¼ pint/scant ⅔ cup hot lamb or beef stock
2 tbsp Thai fish sauce
2 tsp soft brown sugar
1 red (bell) pepper, seeded and sliced
125g/4oz thin green beans, halved
2 tbsp chopped fresh basil

Method:
1 Heat the oil in a wok or deep frying pan. Add the onion and garlic and fry over a medium heat for 5 minutes or until softened and starting to colour.

2 Add the lamb and curry paste and stir-fry for 5 minutes. Add the hot stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

3 Stir the red pepper and green beans into the curry and cook, uncovered, for 10 minutes.

4 Sprinkle with basil and serve immediately with boiled rice.

Lamb and Lentil Curry

How to Make Lamb and Lentil Curry Recipe - preparation 15 minutes plus marinating cooking time 1 hour 50 minutes Serves 4

Ingredients:
450g/1lb lean stewing lamb, cut into large chunks
1 tsp ground turmeric
1 tsp garam masala
2 garlic cloves, crushed
1 red chilli, seeded and diced
1 tsp grated fresh root ginger
2 tbsp vegetable oil
1 onion, chopped
1 x 400g/14oz can tomatoes
225g/8oz red lentils, rinsed
salt and ground black pepper
4 tbsp natural yogurt
fresh coriander to garnish

Method:
1 Put the lamb in a shallow sealable container with the spices, garlic, chilli, ginger, salt and pepper. Stir well to mix, cover and put in the refrigerator for at least 30 minutes.

2 Heat the oil in a large flameproof casserole, add the onion and cook over a low heat for 5 minutes. Add the lamb and spice mixture and cook for 10 minutes, turning regularly, until the meat is evenly browned.

3 Add the tomatoes, 475ml/16fl oz/2 cups boiling water and the lentils and bring to the boil. Reduce the heat, cover the casserole and simmer for 1 hour.

4 Remove the lid and cook uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the lamb is tender.

5 Serve the curry topped with yogurt and garnished with coriander sprigs.

Pork Vindaloo

How to Make Pork Vindaloo Recipe - preparation 15 minutes cooking time 2 hours Serves 4

Ingredients:
2 tbsp ghee or vegetable oil
1 large onion, thinly sliced
4 whole dried red chillies
1 tsp each cumin seeds and coriander seeds
1 tsp black peppercorns
2 tsp black mustard seeds
3 whole cloves
2 tsp grated fresh root ginger
½ tsp ground cinnamon
1 tsp ground turmeric
5 garlic cloves
4 tbsp white wine vinegar
2 tbsp tomato paste
900g/2lb pork shoulder, cubed

Method:
1 Heat half the ghee or oil in a large heavy-based frying pan or flameproof casserole. Add the onion and fry over a medium heat until it starts to turn brown.

2 Put the onion in a blender or food processor with the dried chillies, all the spices, garlic, vinegar and tomato paste. Blitz until smooth.

3 Heat the remaining ghee or oil in the pan, add the pork and fry over a medium heat, stirring, until browned on all sides.

4 Add the onion and spice mixture and cook for a few minutes over a high heat, stirring all the time.

5 Reduce the heat, cover the pan and simmer for 1½ hours or until the pork is tender and the sauce has reduced.

6 Serve hot with boiled rice or potatoes.

Sausage Traybake

How to Make Sausage Traybake Recipe - preparation 15 minutes cooking time about 40 minutes Serves 4

Ingredients:
8 pork sausages
2 red onions, cut into wedges
2 tbsp chopped fresh rosemary plus extra to garnish
4 unpeeled garlic cloves
4 large potatoes, peeled and cut into wedges
4 tbsp olive oil
salt and ground black pepper
balsamic vinegar to drizzle

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

2 Put the sausages in a large roasting pan with the onion wedges, rosemary, garlic, potatoes and oil. Season with salt and pepper and toss everything together.

3 Roast in the oven for 30-40 minutes, turning everything once or twice in the oil.

4 Squeeze the garlic out of the skins and mix with the vegetables.

5 Drizzle the vegetables with balsamic vinegar and serve garnished with sprigs of fresh rosemary.

Sausage Traybake

Pork with Cheese and Cider

How to Make Pork with Cheese and Cider Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
4 pork loin chops
1 tbsp olive oil
400g/14oz new potatoes, halved lengthways
2 apples, cored and sliced
6 tbsp dry cider
6 tbsp hot vegetable stock
1 tbsp chopped fresh sage leaves
50g/2oz Roquefort cheese
3 tbsp double (heavy) cream
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Preheat the oven to 230°C/450°F/Gas 8.

2 Snip the fat on the pork chops at regular intervals with a pair of scissors to stop them curling as they cook.

3 Heat the oil in a flameproof roasting pan set over a medium heat and brown the chops on both sides. Remove.

4 Add the potatoes to the roasting pan and turn them in the oil. Roast in the oven for 15 minutes.

5 Tuck the chops and apples in among the potatoes, then pour in the cider and hot stock. Add the sage and return to the oven for 15 minutes or until the pork is cooked through.

6 Crumble in the cheese and stir in the cream and return to the oven for 5 minutes until melted.

7 Season to taste and serve sprinkled with parsley.

Bean Cassoulet

How to Make Bean Cassoulet Recipe - preparation 15 minutes cooking time 50 minutes Serves 4

Ingredients:
1 tbsp olive oil
225g/8oz bacon lardons
1 onion, chopped
2 red (bell) peppers, seeded and chopped
1 x 400g/14oz can chopped tomatoes
a pinch of dried chilli flakes
2 x 400g/14oz cans mixed beans, drained and rinsed
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a large pan over a medium heat and cook the lardons for 5 minutes until golden brown. Remove from the pan and set aside.

2 Add the onion and red peppers to the pan and cook gently for 10 minutes or until softened. Stir in the cooked lardons, the tomatoes, chilli flakes and 200ml/7fl oz/¾ cup water. Bring to the boil, then reduce the heat, cover the pan and simmer for 20 minutes, stirring occasionally.

3 Uncover the pan, add the beans and cook for 10 minutes. Stir in the chopped parsley and season to taste.

4 Divide among four serving dishes and serve immediately.

Osso Buco

How to Make Osso Buco Recipe - preparation 15 minutes cooking time 1 hour 50 minutes–2 hours 20 minutes Serves 4

Ingredients:
4 tbsp olive oil
1 onion, finely chopped
4 large veal shins, sawn into short lengths
2 tbsp seasoned flour
300ml/½ pint/1¼ cups white wine
300ml/½ pint/1¼ cups hot veal or beef stock
finely grated zest of 1 lemon
1 garlic clove, crushed
4 tbsp chopped fresh parsley

Method:
1 Heat the oil in a flameproof casserole, add the onion and fry gently over a low heat for 5 minutes or until tender.

2 Coat the veal in the flour, add to the casserole and cook for 10 minutes, stirring occasionally, until browned.

3 Add the wine, increase the heat and boil rapidly for 5 minutes, then add the hot stock and reduce the heat. Cover and simmer for 1½–2 hours, stirring occasionally.

4 Transfer the veal to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken it, then pour it over the meat.

5 Mix together the lemon zest, garlic and parsley and sprinkle over the top. Serve with risotto Milanese.

Beef Madras Curry

How to Make Beef Madras Curry Recipe - preparation 10 minutes cooking time 2 hours 45 minutes Serves 6

Ingredients:
4 tbsp ghee or vegetable oil
2 onions, chopped
2 garlic cloves, crushed
1 tsp chilli powder
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp ground black pepper
900g/2lb stewing beef, cubed
600ml/1 pint/2½ cups beef stock
300ml/½ pint/1¼ cups coconut milk
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Heat the ghee or oil in a large heavy-based pan, add the onions and garlic and cook gently for 5 minutes or until soft and lightly coloured. Add the chilli powder and ground spices and cook, stirring constantly, for 3–4 minutes.

2 Add the beef and cook gently, stirring, for 2–3 minutes. Add the stock to the pan and bring slowly to the boil. Reduce the heat, cover and simmer gently for 1½ hours or until the beef is cooked and tender.

3 Add the coconut milk and bring to the boil. Reduce the heat and simmer for 8–10 minutes until slightly thickened. Stir in the chopped coriander.

4 Serve the curry immediately with boiled rice.

Beef and Mustard Hotpot

How to Make Beef and Mustard Hotpot Recipe - preparation 30 minutes cooking time 3 hours 15 minutes Serves 4

Ingredients:
2 tbsp olive oil
1.1kg/2½lb stewing steak, diced
2 onions, finely chopped
4 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups beef stock
4 tbsp wholegrain mustard
2 tbsp light brown sugar
3 bay leaves
500g/1lb 2oz baby carrots, quartered
350g/12oz swede (rutabaga), cut into cubes
2 leeks, sliced
675g/1½lb potatoes, thinly sliced
2 tbsp melted butter
salt and ground black pepper

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat 1 tbsp oil in a large frying pan, add the beef in batches, and cook, stirring, until browned all over. Transfer to a large flameproof casserole.

3 Add the onions to the pan and cook for 5 minutes or until softened and just beginning to brown. Sprinkle with flour and gradually stir in the stock. Bring to the boil and add half the mustard, the sugar, bay leaves and salt and pepper.

4 Pour over the beef, cover and cook in the oven for 1¼ hours.

5 Stir the carrots, swede and leek into the casserole and return to the oven for 45 minutes or until tender.

6 Cook the potatoes in boiling water for 5 minutes. Drain and arrange the slices, overlapping, on top of the casserole. Brush with melted butter and the rest of the mustard and return to the oven for 45 minutes, until the potatoes are golden brown and crisp.

Beef and Mustard Hotpot

Beef Goulash

How to Make Beef Goulash Recipe - preparation 20 minutes cooking time 3 hours Serves 8

Ingredients:
3 tbsp olive oil
1.1kg/2½lb stewing steak, diced
16 button onions
1 red chilli, seeded and chopped
3 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
2 tbsp smoked paprika
700g/1½lb/2¾ cups passata
100ml/3½fl oz/⅓ cup beef stock
salt and ground black pepper
red cabbage and noodles to serve

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat the oil in a large flameproof casserole until very hot. Cook the beef, in batches, over a high heat, stirring until it is browned all over. Remove and set aside.

3 Reduce the heat and add the onions, chilli and garlic. Cook for 10 minutes, stirring often, or until the onions are golden brown. Return the meat to the casserole and stir in the flour and paprika. Cook, stirring, for 2 minutes, then add the passata and season to taste.

4 Cover the casserole and cook in the oven for 2½ hours or until the beef is really tender. Check after an hour – if the beef looks dry, add the hot beef stock.

5 Serve the hot goulash with red cabbage and noodles.

Beef Pilaf

How to Make Beef Pilaf Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
450g/1lb stewing beef, cubed
2 tbsp garam masala
225g/8oz/1 cup basmati rice
475ml/16fl oz/2 cups beef stock
200g/7oz fine green beans
75g/3oz/6 tbsp chopped ready-to-eat dried apricots
4 tbsp mango chutney
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large pan over a low heat. Add the onion and cook for 8 minutes, stirring occasionally, or until softened. Add the beef and cook, stirring, for 8 minutes until browned all over. Stir in the garam masala and rice and cook for 1 minute.

2 Pour in the stock and bring to the boil, then reduce the heat, cover the pan and simmer for 10 minutes.

3 Stir in the green beans and apricots and cook, covered, for 10 minutes or until the stock is absorbed and the rice is tender. Fold in the chutney and season to taste.

4 Sprinkle with chopped parsley and serve.

Spicy Beef Mince

How to Make Spicy Beef Mince Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
1 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 red chilli, finely diced
2 red (bell) peppers, seeded and chopped
400g/14oz minced (ground) beef
1 x 400g/14oz can tomatoes
2 x 400g/14oz cans mixed beans, drained and rinsed
2 tbsp chopped fresh coriander (cilantro)
salsa, soured cream and flour tortillas to serve

Method:
1 Heat the oil in a large heavy-based frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until tender and golden.

2 Add the garlic and chilli and cook for 1–2 minutes. Add the red peppers and cook for 5 minutes.

3 Add the minced beef to the pan and cook, stirring, until browned all over. Add the tomatoes and mixed beans, then simmer for 20 minutes.

4 Divide among four serving plates and sprinkle the coriander over the top. Serve immediately with some salsa, soured cream and warmed tortillas.

Paprika Beef Stew

How to Make Paprika Beef Stew Recipe - preparation 20 minutes cooking time 1 hour 15 minutes Serves 4

Ingredients:
450g/1lb lean braising steak
1 tbsp olive oil
2 tbsp flour
1 red onion, chopped
2 carrots, diced
2 red (bell) peppers, seeded and thinly sliced
1 tbsp paprika
4 tbsp tomato paste
500ml/17fl oz/2¼ cups beef stock
1 x 400g/14oz can tomatoes
salt and ground black pepper
fresh parsley to garnish

Method:
1 Trim the fat off the steak and cut the meat into cubes.

2 Heat the oil in a large pan over a medium heat. Dust the beef with the flour and then add to the pan. Cook, stirring, for a few minutes until well browned all over.

3 Add the onion, carrots, red peppers, paprika, tomato paste and tomatoes and cook for 5 minutes. Pour in the stock, bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the beef is tender and the liquid has reduced.

4 Season with salt and pepper to taste and sprinkle with the parsley. Serve with mashed potatoes.

Quick Goulash

How to Make Quick Goulash Recipe - preparation 20 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
450g/1lb lean beef, cubed
4 tbsp red wine
1 tbsp paprika
1 tbsp plain (all-purpose) flour
2 tbsp tomato paste
2 x 400g/14oz cans chopped tomatoes
2 green (bell) peppers, seeded and thinly sliced
salt and ground black pepper
4 tbsp chopped fresh parsley
soured cream and rice to serve

Method:
1 Heat the oil in a large pan over a low heat. Add the onion and cook for 10 minutes until softened and lightly coloured.

2 Add the pork and cook for 5 minutes, stirring occasionally, until browned all over. Pour in the wine, then stir in the paprika, flour and tomato paste and cook for 1 minute.

3 Add the tomatoes, green peppers and some salt and pepper. Simmer, stirring occasionally, for 10 minutes.

4 Check the seasoning and divide the goulash among four serving plates. Sprinkle with parsley and top each portion with a spoonful of soured cream. Serve with rice.

Boeuf Bourguignon

How to Make Boeuf Bourguignon Recipe - preparation 30 minutes cooking time 3 hours Serves 6

Ingredients:
2 tbsp oil
125g/4oz bacon lardons
1kg/2¼lb topside, rump or lean braising steak, cut into cubes
1 garlic clove, crushed
2 tbsp plain (all-purpose) flour
1 bouquet garni
150ml/¼ pint/ scant ⅔ cup beef stock
300ml/½ pint/1¼ cups Burgundy or other full-bodied red wine
50g/2oz/4 tbsp butter
12 baby onions, peeled
225g/8oz button mushrooms
salt and ground black pepper
2 tbsp chopped fresh parsley

Method:
1 Preheat the oven to 170°C/325°F/Gas 3.

2 Heat the oil in a large flameproof casserole over a medium heat. Add the bacon and brown quickly all over, then remove and set aside.

3 Add the steak in batches and cook, stirring, until browned. Return the bacon to the casserole and add the garlic. Stir in the flour and add the bouquet garni, stock and wine. Bring to the boil, stirring. Season with salt and pepper, cover and cook in the oven for 2½ hours.

4 Meanwhile, heat the butter in a frying pan and fry the onions until tender and golden brown. Remove and set aside. Add the mushrooms and fry for 2–3 minutes.

5 Add the mushrooms and onions to the casserole and cook in the oven for 30 minutes. Discard the bouquet garni and serve sprinkled with parsley.

Boeuf Bourguignon

Quick Chicken and Vegetable Hotpot

How to Make Quick Chicken and Vegetable Hotpot Recipe - preparation 5 minutes cooking time 30 minutes Serves 4

Ingredients:
4 x 125g/4oz chicken breasts
2 large parsnips, chopped
2 large carrots, chopped
2 sticks celery, chopped
300ml/½ pint/1¼ cups ready-made gravy
4 tomatoes, roughly chopped
salt and ground black pepper

Method:
1 Heat a non-stick frying pan or flameproof casserole until hot. Add the chicken breasts, skinside down, and cook for 5 minutes until browned. Turn them over and add the parsnips, carrots and celery. Cook for 8–10 minutes.

2 Pour the gravy over the chicken and vegetables, then cover the pan and cook gently for 10 minutes.

3 Season with salt and pepper and stir in the tomatoes. Cover and cook for 5 minutes until the chicken is cooked and the vegetables are tender. Serve hot.

Spanish Chicken

How to Make Spanish Chicken Recipe - preparation 10 minutes cooking time 1 hour 10 minutes Serves 6

Ingredients:
2 tbsp olive oil
12 chicken pieces
175g/6oz chorizo sausage, cubed
1 onion, finely chopped
2 large garlic cloves, crushed
a pinch of dried chilli flakes
1 tbsp Spanish paprika
3 yellow (bell) peppers, seeded and chopped
400g/14oz/2 cups passata
2 tbsp tomato paste
5 tbsp red wine
300ml/½ pint/1¼ cups chicken stock
340g/12oz new potatoes, halved
a few fresh thyme sprigs

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Heat the oil in a large flameproof casserole over a high heat and brown the chicken all over. Remove from the pan and set aside. Add the chorizo to the casserole and fry for 2–3 minutes until its oil starts to run.

3 Add the onion, garlic and chilli flakes and cook over a low heat for 5 minutes or until soft. Stir in the paprika.

4 Add the yellow peppers and cook for 2–3 minutes until soft. Stir in the passata, tomato paste, red wine, stock, potatoes and thyme. Cover and simmer for 10 minutes.

5 Return the chicken to the casserole. Cover and cook in the oven for 30–35 minutes. If the sauce is not thick enough, put the casserole on the hob over a medium heat and simmer briskly until it reduces and thickens.

6 Remove the thyme and serve immediately.

Best Chicken Noodle Stir-Fry

How to Make Best Chicken Noodle Stir-Fry Recipe - preparation 10 minutes cooking time 12 minutes Serves 4

Ingredients:
1 tbsp coconut oil
340g/12oz boneless, skinless chicken breasts, sliced
4 spring onions (scallions), chopped
225g/8oz rice noodles
125g/4oz mangetouts
175g/6oz baby asparagus
125g/4oz baby corns
2 tbsp sweet chilli sauce
fresh coriander (cilantro) leaves to garnish

Method:
1 Heat the oil in a wok or deep frying pan. Add the chicken and spring onions and stir-fry briskly over a high heat for 5–6 minutes until the chicken is golden brown.

2 Meanwhile, soak the rice noodles in some boiling water for 4 minutes or according to the pack instructions.

3 Add the mangetouts, asparagus, baby corns and chilli sauce to the chicken. Stir-fry for 3–4 minutes.

4 Drain the noodles, then add to the wok and toss everything together gently.

5 Scatter the coriander over the top and serve immediately.

Chicken Cacciatore

How to Make Chicken Cacciatore Recipe - preparation 5 minutes cooking time 40 minutes Serves 4

Ingredients:
2 tbsp olive oil
8 boneless, skinless chicken thighs
1 onion, chopped
2 garlic cloves, crushed
leaves from 2 fresh thyme sprigs
150ml/¼ pint/scant ⅔ cup white wine
1 x 400g/14oz can chopped tomatoes
12 pitted black olives
2 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a flameproof casserole over a high heat. Add the chicken and brown all over. Reduce the heat and add the onion, garlic, thyme and wine. Stir for 1 minute, then add the tomatoes and season with salt and pepper.

2 Bring to the boil, then reduce the heat, cover the casserole and simmer for 20 minutes or until the chicken is tender.

3 Remove the chicken and keep warm. Let the sauce bubble away for 5 minutes until reduced. Add the olives and parsley, stir well and cook for 3 minutes.

4 Serve the chicken in the sauce with rice and peas.

Spanish Chorizo Chicken

How to Make Spanish Chorizo Chicken Recipe - preparation 15 minutes cooking time 30 minutes Serves 6

Ingredients:
12 boneless, skinless chicken thighs
12 thin slices chorizo
2 tbsp olive oil
1 onion, finely chopped
2 red (bell) peppers, seeded and thinly sliced
3 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
4 tbsp sherry or red wine
12 pitted large green olives
salt and ground black pepper

Method:
1 Put the chicken thighs on a board, season with salt and pepper, roll up and wrap each one in a slice of chorizo. Secure each thigh with two wooden cocktail sticks (toothpicks) and set aside.

2 Heat the oil in a pan over a medium heat and cook the onion and red peppers for 10 minutes. Add the garlic and cook for 1 minute. Add the chicken and brown all over, turning occasionally, for
10–15 minutes.

3 Add the tomatoes and sherry or wine and bring to the boil. Reduce the heat and simmer gently for 5 minutes or until the juices run clear when the chicken is pierced with a skewer. Add the olives and warm through. Season to taste.

4 Remove the cocktail sticks from the chicken and serve.

Best Thai Red Chicken Curry

How to Make Best Thai Red Chicken Curry Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp coconut oil
2 tbsp Thai red curry paste
4 boneless, skinless chicken breasts, sliced
1 x 400ml/14fl oz can coconut milk
300ml/½ pint/1¼ cups hot chicken stock
juice of 1 lime
200g/7oz pack baby corns
175g/6oz mangetouts, halved
225g/8oz straight to wok noodles
2 tbsp chopped fresh coriander (cilantro), plus sprigs to garnish

Method:
1 Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and cook for 2 minutes.

2 Add the sliced chicken and fry gently for 10 minutes, stirring occasionally, or until browned all over.

3 Add the coconut milk, hot stock, lime juice and baby corns to the pan and bring to the boil. Add the mangetouts, then reduce the heat and simmer for 4–5 minutes until the chicken is cooked.

4 Add the noodles to the wok and heat through gently, stirring once or twice, for 2–3 minutes

5 Stir in the chopped coriander and serve the curry, garnished with coriander sprigs.

Chicken with Beans and Tomatoes

How to Make Chicken with Beans and Tomatoes Recipe - preparation 6 minutes cooking time 20–25 minutes Serves 4

Ingredients:
8 chicken thighs
1 red onion, sliced
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can mixed beans, drained and rinsed
1 tbsp balsamic vinegar
4 tbsp chopped fresh parsley

Method:
1 Heat a non-stick pan over a medium heat and fry the chicken thighs, turning occasionally, until golden brown.

2 Add the onion and cook for 5 minutes. Add the tomatoes, mixed beans and balsamic vinegar. Cover the pan and simmer for 10–12 minutes until piping hot.

3 Garnish with parsley and serve immediately.

Chicken Tagine

How to Make Chicken Tagine Recipe - preparation 15 minutes cooking time 25 minutes Serves 4

Ingredients:
2 tbsp olive oil
8 chicken pieces
½ tsp each ground cumin, coriander and cinnamon
75g/3oz/½ cup ready-to-eat dried prunes, finely chopped
4 tbsp raisins
1 x 400g/14oz can chopped tomatoes
100g/3½oz/½ cup couscous
salt and ground black pepper
a handful of fresh coriander (cilantro), chopped, to garnish

Method:
1 Heat the oil in a large flameproof casserole over a medium heat and brown the chicken all over. Stir in the spices and cook for 1 minute.

2 Add the prunes, raisins, tomatoes, 400ml/14fl oz/1⅔ cups water and salt and pepper to taste. Bring to the boil, reduce the heat and simmer for 10 minutes.

3 Stir in the couscous and simmer for 5 minutes or until the couscous is tender and the chicken is cooked through.

4 Sprinkle with chopped coriander and serve immediately.

Tarragon Chicken

How to Make Tarragon Chicken Recipe - preparation 15 minutes cooking time 20 minutes

Ingredients:
4 x 125g/4oz boneless chicken breasts, cut into chunks
2 tbsp olive oil
225g/8oz mushrooms, thinly sliced
150ml/¼ pint/scant ⅔ cup white vermouth, e.g. Noilly Prat
300ml/½ pint/1¼ cups crème fraîche
1 tsp Dijon mustard
2 tbsp chopped fresh tarragon plus extra to garnish
salt and ground black pepper

Method:
1 Sprinkle the chicken with some seasoning. Heat half the oil in a large frying pan over a medium heat. Cook the chicken for 5 minutes, turning occasionally, until golden brown on both sides. Remove and set aside.

2 Add the remaining oil to the pan and fry the mushrooms for 4–5 minutes until tender. Put the chicken back in the pan. Add the vermouth and simmer for 2 minutes, then stir in the crème fraîche, mustard and tarragon.

3 Bring to the boil, reduce the heat and simmer for 10 minutes or until the chicken is cooked through.

4 Season to taste. Sprinkle with the remaining tarragon and serve with new potatoes.

Roast Chicken with Fruit and Couscous

How to Make Roast Chicken with Fruit and Couscous Recipe - preparation 15 minutes cooking time 40 minutes Serves 4

Ingredients:
3 large carrots, cut into chunks
2 red onions, cut into wedges
1 tbsp cumin seeds
1 tbsp olive oil
zest and juice of 1 lemon
8 boneless, skinless chicken thigh fillets
50g/2oz/⅓ cup dates, chopped
50g/2oz/⅓ cup dried apricots, chopped
salt and ground black pepper
couscous to serve

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

2 Put the carrots, red onions, cumin seeds, oil, lemon zest and juice and seasoning in a roasting pan and toss together.

3 Roast in the oven for 15 minutes until the carrots are beginning to soften.

4 Add the chicken, dates and apricots to the pan and cook for a further 25 minutes, basting the chicken in the pan juices, until it is cooked through and the vegetables are tender.

5 Serve the roast chicken and vegetables in the pan juices with some couscous.

Chicken Casserole

How to Make Chicken Casserole Recipe - preparation 15 minutes cooking time 50 minutes Serves 6

Ingredients:
1 x 1.4kg/3lb chicken
1 red onion, cut into wedges
2 carrots, sliced
2 leeks, thickly sliced
2 celery sticks, sliced
450g/1lb new potatoes
2 fresh thyme sprigs
1 fresh rosemary sprig
900ml/1½ pints/3⅔ cups hot chicken stock
4 tbsp chopped fresh parsley
salt and ground black pepper

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

2 Put the chicken in a large, flameproof casserole. Add the onion, carrots, leeks, celery, potatoes, herbs, hot stock and seasoning.

3 Bring to the boil, then cover the casserole and cook in the oven for 45 minutes or until the chicken is cooked through. The chicken is ready when you can pierce the thickest part of the leg with a knife and the juices run clear.

4 Add the parsley to the sauce. Remove the chicken and spoon the vegetables into six dishes.

5 Carve the chicken and divide among the dishes, then ladle the cooking liquid over the top.

Chicken In a Pot

How to Make Chicken In a Pot Recipe - preparation 20 minutes cooking time 1 hour 40 minutes Serves 6

Ingredients:
2 tbsp olive oil
1 red onion, cut into wedges
1 x 1.6kg/3½lb chicken
6 carrots
2 parsnips, cut into wedges
1 garlic clove, crushed
1 bouquet garni
1 thin slice orange peel
600ml/1 pint/2½ cups hot chicken stock
100ml/3½ fl oz/⅓ cup dry white wine
12 button mushrooms
2 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a flameproof casserole. Fry the onion gently for 5 minutes or until golden. Remove and set aside.

2 Add the chicken to the casserole and fry for 10 minutes, turning to brown it all over. Remove and set aside.

3 Preheat the oven to 200°C/400°F/Gas 6. Add the carrots, parsnips and garlic to the casserole and cook for 5 minutes, then add the onion wedges.

4 Add the whole chicken with the bouquet garni, orange peel, hot stock and wine and season with salt and pepper. Bring to a simmer, then cover and cook in the oven for 30 minutes.

5 Remove the casserole from the oven and stir in the button mushrooms. Baste the chicken, then cover with a lid and cook in the oven for 50 minutes.

6 Lift out the chicken, then stir the parsley into the cooking liquid. Discard the bouquet garni and orange peel.

7 Carve the chicken and serve immediately with the vegetables and cooking liquid.

Chicken In a Pot

Simple Coq Au Vin

How to Make Simple Coq Au Vin Recipe - preparation 15 minutes cooking time 2 hours Serves 6

Ingredients:
6 chicken joints
2 tbsp flour
125g/4oz/½ cup butter
125g/4oz lean bacon cubes
1 onion, chopped
2 carrots, sliced
600ml/1 pint/2½ cups red wine
2 garlic cloves, crushed
1 bouquet garni
2 tbsp olive oil
450g/1lb button onions
a pinch of sugar
340g/12oz button mushrooms
salt and ground black pepper

Method:
1 Dust the chicken with 1 tbsp flour. Melt a knob of butter in a flameproof casserole and fry the chicken until brown all over. Add the bacon, onion and carrot and cook until tender.

2 Pour in the wine and stir well. Add the garlic and bouquet garni and bring to the boil. Reduce the heat, cover and simmer for 1½ hours until the chicken is cooked through.

3 Melt 2 tbsp butter with 1 tsp oil in a pan. Fry the button onions until they start to brown. Add the sugar, then cover and cook gently for 10–15 minutes, stirring occasionally.

4 Melt 2 tbsp butter with 2 tsp oil in a pan. Fry the mushrooms and cook for a few minutes. Keep warm.

5 Remove the chicken and keep warm. Discard the bouquet garni. Boil the liquid for 5 minutes to reduce it.

6 Blend the remaining butter and flour to make a paste and add small pieces to the cooking liquid. Stir until smooth and cook until thickened. Return the chicken, onions and mushrooms to the casserole, season to taste and serve.

Taramasalata

How to Make Taramasalata Recipe - preparation 5 minutes plus soaking Serves 6

Ingredients:
100g/3½oz white bread, crusts removed
75g/3oz smoked cod roe
2 tbsp lemon juice
100ml/3½fl oz/⅓ cup olive oil

Method:
1 Soak the bread in water for 10 minutes. Drain and squeeze out the water. Soak the roe in cold water for 10 minutes, then drain and skin. Blitz them in a blender with the lemon juice and oil. Chill in the refrigerator.

Simple Tzatziki

How to Make Simple Tzatziki Recipe - preparation 10 minutes Serves 8

Ingredients:
½ cucumber, seeded and diced
340g/12oz/1½ cups Greek yogurt
4 tbsp chopped fresh mint
juice of ½ lemon
salt and ground black pepper

Method:
1 Mix all the ingredients together in a bowl. Chill in the refrigerator until required.

Red Pepper Dip

How to Make Red Pepper Dip Recipe - preparation 5 minutes Serves 6

Ingredients:
1 x 300g/11oz jar roasted red peppers, drained
200g/7oz feta cheese, crumbled
1 small garlic clove
1 tbsp natural yogurt

Method:
1 Put all the ingredients in a blender and blitz until smooth. Chill in the refrigerator.

Pesto Dip

How to Make Pesto Dip Recipe - preparation 10 minutes Serves 6

Ingredients:
250g/8oz/1 cup virtually fat-free fromage frais
3 tbsp green pesto sauce
20 fresh basil leaves, chopped
2 ripe tomatoes, skinned, seeded and chopped

Method:
1 In a bowl, mix the fromage frais, pesto sauce, basil and tomatoes. Transfer to a bowl and chill in the refrigerator.

Simple Hummus

How to Make Simple Hummus Recipe - preparation 5 minutes Serves 6

Ingredients:
1 x 400g/14oz can chickpeas, drained and rinsed
juice of 1 lemon
4 tbsp tahini
1 garlic clove, crushed
5 tbsp extra virgin olive oil

Method:
1 Put all the ingredients in a blender and blitz to a paste. Transfer to a bowl and chill in the refrigerator until required.

Simple Guacamole

How to Make Simple Guacamole Recipe - preparation 10 minutes Serves 6

Ingredients:
2 ripe avocados, peeled, stoned and mashed
2 small tomatoes, seeded and chopped
juice of 2 limes
2 tbsp chopped fresh coriander (cilantro)
salt and ground black pepper

Method:
1 In a bowl, mix together the mashed avocado, tomatoes, lime juice and coriander. Season to taste. Chill in the refrigerator.

Tapenade

How to Make Tapenade Recipe - preparation 5 minutes Serves 4

Ingredients:
3 tbsp capers, rinsed and drained
75g/3oz/½ cup pitted black olives
1 x 50g/2oz can anchovy fillets in oil, drained
2–3 tbsp extra virgin olive oil

Method:
1 Put the capers in a blender with the olives and anchovies. Blitz briefly to chop.

2 With the motor running, add the olive oil in a steady stream – enough to form a thick paste. Transfer to a serving bowl.

Avocado Dip

How to Make Avocado Dip Recipe - preparation 5 minutes Serves 6

Ingredients:
175g/6oz/⅔ cup virtually fat-free fromage frais
1 ripe avocado, peeled, stoned and mashed
juice of 1 lemon
2 tbsp chopped fresh coriander (cilantro)

Method:
1 Mix all the ingredients together in a bowl until blended. Transfer to a serving dish and chill in the refrigerator until required.

Yogurt Raita

How to Make Yogurt Raita Recipe - preparation 5 minutes Serves 4

Ingredients:
250g/8oz/1 cup natural yogurt
a handful of fresh coriander (cilantro) leaves
1 red chilli, seeded and diced
¼ cucumber, grated

Method:
1 Blitz the yogurt and coriander in a blender, then mix with the chilli and cucumber. Place in a dish and chill in the refrigerator.

Simple Blue Cheese Dip

How to Make Simple Blue Cheese Dip Recipe - preparation 5 minutes Serves 6

Ingredients:
150ml/¼ pint/scant ⅔ cup soured cream
1 garlic clove, crushed
175g/6oz blue cheese
juice of 1 lemon
salt and ground black pepper

Method:
1 Put all the ingredients in a blender and blitz until smooth. Transfer to a serving dish and chill in the refrigerator until required.

Mushroom and Halloumi Kebabs

How to Make Mushroom and Halloumi Kebabs Recipe - preparation 15 minutes cooking time 8—10 minutes Serves 4

Ingredients:
340g/12oz halloumi cheese
1 red (bell) pepper
1 green (bell) pepper
2 small red onions
16 button mushrooms
For the marinade:
juice of ½ lemon
4 tbsp olive oil
1 garlic clove, crushed
1 tbsp chopped fresh oregano
salt and ground black pepper

Method:
1 Cut the halloumi into 2.5cm/1in squares. Cut the red and green peppers in half, remove the seeds and ribs and cut into 2.5cm/1in squares. Cut the red onions into quarters.

2 To make the marinade, put the lemon juice, oil, garlic, oregano, salt and pepper in a bowl and whisk together. Add the cheese, peppers and mushrooms to the marinade and stir to coat thoroughly.

3 Thread the cheese and the vegetables alternately onto thin skewers. Place under a hot grill (broiler) and cook for 8–10 minutes, turning frequently, until lightly charred. Serve immediately.

Classic Omelette

How to Make Classic Omelette Recipe - preparation 5 minutes cooking time 5 minutes Serves 1

Ingredients:
2 medium (US large) eggs
1 tbsp milk or water
25g/1oz/2 tbsp unsalted butter
salt and ground black pepper

Method:
1 Lightly whisk the eggs in a bowl and season with salt and pepper. Whisk in the milk or water.

2 Heat the butter in a non-stick omelette pan or 18cm/7in non-stick frying pan until it is foaming but not coloured. Add the eggs and stir gently with a wooden spoon, drawing the mixture in from the sides to the centre as it sets.

3 When set, stop stirring and cook for 30 seconds or until set and golden brown underneath and still creamy on top.

4 Fold over one-third of the omelette to the centre, then fold over the opposite third.

5 Slide out of the pan on to a warmed plate and serve.

Portobello Burgers

How to Make Portobello Burgers Recipe - preparation 10 minutes cooking time 6 minutes Serves 4

Ingredients:
4 large Portobello mushrooms
4 tbsp olive oil
salt and ground black pepper
2 beefsteak tomatoes, sliced
4 slices halloumi cheese
4 burger buns
1 small red onion, thinly sliced
For the tarragon butter
50g/2oz/4 tbsp butter, softened
1 garlic clove, crushed
2 tbsp chopped fresh tarragon

Method:
1 To make the tarragon butter, place the butter, garlic and tarragon in a bowl, season with salt and pepper and blend.

2 Brush the mushrooms with olive oil and season with salt and pepper. Grill (broil) for 5 minutes, until softened. Remove and keep warm. Place the tomato slices under the grill (broiler)
and cook for 1 minute to warm them through.

3 Cook the halloumi on a hot griddle pan for 2 minutes each side, until golden and softened.

4 Split the burger buns and spread thickly with the tarragon butter. Layer the red onion rings, mushrooms, tomatoes and halloumi on the bottom half of each bun. Cover with the top halves and serve.

Artichoke and Mozzarella Salad

How to Make Artichoke and Mozzarella Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
2 tsp sun-dried tomato paste
4 tbsp olive oil
1 tbsp white wine vinegar
juice of 1 lemon
225g/8oz artichoke hearts in oil, drained and sliced
250g/9oz cherry tomatoes, quartered
225g/8oz mozzarella, drained and cubed
100g/3½oz rocket (arugula)
salt and ground black pepper
balsamic vinegar to drizzle

Method:
1 Mix the sun-dried tomato paste, olive oil and wine vinegar in a small bowl to make the dressing.

2 Stir in the artichoke hearts and mix well.

3 Put the artichoke hearts in a salad bowl with the tomatoes, rocket and mozzarella. Toss everything together gently and season to taste with salt and pepper.

4 Divide the salad among four serving plates. Drizzle with balsamic vinegar and serve.

Quick Curry

How to Make Quick Curry Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp sunflower oil
1 onion, finely sliced
1 small aubergine (eggplant), cubed
1 garlic clove, crushed
1 red chilli, seeded and sliced
1 tsp ground garam masala
150ml/¼ pint/scant ⅔ cup coconut cream
2 x 400g/14fl oz cans chickpeas (garbanzos), drained and rinsed
250g/9oz baby spinach leaves
salt and ground black pepper
boiled rice to serve

Method:
1 Heat the oil in a large pan over a low heat and gently fry the onion and aubergine for 5 minutes or until softened.

2 Add the garlic and chilli and cook for 2 minutes. Stir in the garam masala and cook for 1 minute.

3 Add the coconut cream, chickpeas and 200ml/7fl oz/¾ cup water and heat through.

4 Stir in the spinach and cook for 1 minute until the leaves wilt. Season to taste with salt and pepper.

5 Serve the curry immediately with boiled rice.

Last Minute Stir-Fry

How to Make Last Minute Stir-Fry Recipe - preparation 2 minutes cooking time 5 minutes Serves 2

Ingredients:
1 tbsp sesame oil
1 tsp puréed ginger
175g/6oz raw peeled tiger prawns (shrimp)
2–3 tbsp sweet chilli sauce
300g/11oz ready-prepared mixed stir-fry vegetables, e.g. sliced courgettes (zucchini),
broccoli and green beans

Method:
1 Heat the oil in a large wok or deep frying pan over a medium heat. Add the ginger, prawns and sweet chilli sauce, and stir-fry for 2 minutes.

2 Add the mixed vegetables and stir-fry for 2–3 minutes until the prawns are cooked and the vegetables are heated through. Serve immediately.

Stir-Fried Peppers With Beansprouts

How to Make Stir-Fried Peppers With Beansprouts Recipe - preparation 10 minutes cooking time 4 minutes Serves 4

Ingredients:
2 tbsp oil
2 garlic cloves, chopped
2 tsp chopped fresh root ginger
8 spring onions (scallions), sliced
2 red or yellow (bell) peppers, seeded and thinly sliced
340g/12oz beansprouts
2 tbsp soy sauce
1 tbsp sugar
boiled rice, sweet chilli sauce and chopped fresh coriander (cilantro) to serve

Method:
1 Heat the oil in a wok or large frying pan. Add the garlic, ginger, spring onions, red or yellow peppers and beansprouts and stir-fry over a medium heat for 3 minutes.

2 Add the soy sauce and sugar and stir-fry for 1 minute.

3 Divide among four serving bowls and serve with boiled rice, sweet chilli sauce and some chopped coriander.