Noodle and crab omelette
1. Heat the oil in a non-stick omelette pan, over a moderate heat. 2. Whisk together the soy sauce and the beaten eggs, then place this mixture into the omelette pan. 3. Stir well, before adding the sliced red onion, noodles and seasoning, to ... [... more]
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Tuna and olive pasta
150g/51/4oz penne, cooked according to packet instructions 100g/31/2oz olives, chopped 50g/11/2oz parmesan, grated 1 tbsp flatleaf parsley, chopped 1. Mix the hot penne with the other ingredients (the residual heat from the pasta will heat the ... [... more]
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Blue cheese souffle
2. Melt the butter in a small saucepan over a medium heat. As the butter begins to melt, add the flour, stirring constantly, to form a roux. 3. Add the double cream and the milk, stirring all the time, to avoid getting lumps in the mixture. 4. ... [... more]
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Tempura vegetables with wasabi dip
2. Whisk the flour, eggs and milk in a bowl to form a batter the consistency of double cream. 3. Dip the pepper, onion and mushroom into the batter to coat. 4. Deep-fry the vegetable in the hot oil for 2-3 minutes, or until crisp and golden. ... [... more]
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Tempura squid
1. Heat a pan one-third filled with vegetable oil for deep-frying, until a breadcrumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) 2. Place the flour in a bowl with the baking powder and whisk in ... [... more]
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Eggy bread
3. Heat the butter in a non-stick frying pan and fry the bread for 2-3 minutes on each side. 1. Whisk the cream, milk, eggs and cinnamon in a bowl. 2. Dip the bread into the egg mixture. 4. Serve with raspberries sprinkled on top. [... more]
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Butternut squash pudding
1. Heat the sugar in a pan and allow to caramelise. Add the squash to the pan and stir in the orange juice. 3. Transfer to a serving plate and drizzle with cream to serve. 250g/83/4oz caster sugar 1/2 butternut squash, peeled and diced drizzle of ... [... more]
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Stir-fried prawns
1. Heat the oil in a pan and stir-fry the cashew nuts with the prawns until prawns are pink and cooked through. 2. Add the pineapple chunks with the lettuce leaves and chilli flakes, lime juice and sesame seeds. 8 tiger raw tiger prawns, ... [... more]
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Couscous with red onion and herbs
1. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. 2. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. 3. Add ... [... more]
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Tomato salad
1. Mix the cherry tomatoes with the onion, herbs, seasoning, oil and garlic until combined. 2. For the croutons, heat the oil in a pan and fry the bread cubes for 2-3 minutes on each side, or until golden. 4. Transfer to a serving plate and ... [... more]
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Spiced sweet potatoes
2. In a small oven-proof dish, thinly slice the sweet potato. Sprinkle with olive oil, chopped thyme and paprika. 1 sweet potato, peeled 3. Place in the pre-heated oven for 15 minutes. 4. Take the dish out of the oven and serve. 1/2 tbsp ... [... more]
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Chickpea dip
1. To make the dip, blend the chickpeas, seasoning, olive oil and garlic in a food processor until you have a smooth, creamy texture. Add more olive oil if necessary. 2. Spoon the dip into a serving dish and serve with bread and ... [... more]
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