Cottage pie
1/2 squash (butternut or kabocha), peeled, diced and de-seeded 1. To make the topping, bring a pan of water to the boil and cook the squash for 10-12 minutes, or until tender. 2. Heat the oil in a pan and sauté the onion with the seasoning for ... [... more]
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Salmon and Coconut Broth
1 tbsp ginger, grated 175ml/6fl oz coconut milk handful spinach, shredded 1/2 salmon fillet, skinned and diced handful coriander, roughly chopped 1. Put all the ingredients into a pan except the coriander. 2. Simmer for 2-3 minutes until the ... [... more]
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Creamed broccoli soup
4. Add the broccoli and pour in the stock. Bring to the boil, and then reduce to a simmer for 4-5 minutes. 6. Carefully pour the soup into a liquidiser and blend until smooth. 1/2 banana shallot, peeled and finely chopped 1/2 garlic clove, peeled ... [... more]
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Cheese parcels
2. Brush the sheets of filo pastry with melted butter and arrange two sheets on top of one another. 3. Repeat this with the remaining sheets to form three piles. 4. Place a spoonful of quince jelly in the centre of each pastry sheet. 5. Place the ... [... more]
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Adhraki gosht (lamb masala in a tomato and ginger sauce)
4. Add the ginger paste and garlic paste and cook for about five minutes. 5. Add all the spices, the tomatoes paste and yoghurt and stir. 6. Add 250ml (9fl oz) of water and cook on a low heat until the lamb is tender, about 40-45 minutes. 500g/1 ... [... more]
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Fillet of swordfish rolled with a mixed filling ...
For the fennel salsa: 1. In a food processor, pulse the filling ingredients The resulting mixture should be fluffy. 2. Flatten the swordfish slices between two sheets of cling film using the flat side of a meat cleaver. 3. Divide the filling ... [... more]
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Peanut butter bread and butter pudding
2. Whisk the eggs, cream and honey together in a medium bowl. 3. Spread the peanut butter generously on the slices of bread. 4. Cut the bread into large chunks and use to line a small ovenproof gratin dish. 6. Bake in the oven for 8-10 minutes or ... [... more]
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Pan fried turbot on mash with asparagus sauce
1. Boil the potatoes until tender. Drain well, mash with the butter and season. 2. Blanch all the asparagus spears for a few minutes until tender and drain well. 3. For the sauce, put 3-4 of the cooked asparagus spears in a food processor with ... [... more]
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Broad bean and Brie salad
3. Place beans in a small bowl and mix in the lemon zest, juice, oil and seasoning. 6. Serve each portion of beans topped with two generous wedges of Brie. 350g/121/4oz fresh broad beans, podded 2 tbsp fresh flatleaf parsley, chopped 85g/3oz Brie ... [... more]
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Vegetable curry
2. Stir in the curry powder with the chickpeas and tomatoes and heat for 6-8 minutes. 3. Add the lemon juice and Tabasco and heat for another 1-2 minutes. 4. Remove from the heat and transfer to a serving plate to serve. 2 tbsp coriander leaves, ... [... more]
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Baked chocolate mousse with passion fruit
2. Melt the chocolate and butter in a bowl over simmering water. 3. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale. 4. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites. [... more]
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Poached figs
1. Heat the sugar and wine in a pan until simmering. Add the fig quarters and poach for 6-8 minutes. 2. Remove from the heat and transfer to a serving plate. Serve the yoghurt on top. 2 figs, cut into quarters spoonful of Greek-style yoghurt, to ... [... more]
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