Roast Goosnargh Duckling
6 duck breasts, one per person (use double crowns on the bone) 1. Place a roasting tin in the oven at 220C/425F/Gas 7 to heat up. When the oven is heated, place the duck crown in the tin, skin side down and cook for 14 minutes. Take out of the ... [... more]
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Green Thai kebabs and pad Thai noodles
500g/1lb 2oz firm fish, such as salmon, cut into medium-sized squares 8 x 1cm/1/2in slices of ripe pineapple, peeled and cut into squares 3 fresh red chillies (or green ones if you want a hotter dish), de-seeded and cut into thin strips 3. Add ... [... more]
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Marinated chicken
1. Mix all the ingredients to make the marinade in a large bowl. 2. Carefully fleck the chicken thigh open with a knife to get a nice flat manageable piece of chicken. 4. Take the chicken out of the marinade and shake off any excess. 5. Place the ... [... more]
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Halloumi cheese, lemon, olive oil
3. Drizzle over the lemon juice and cracked black pepper and serve. 150g/5oz halloumi cheese cracked black pepper to taste 2. Char-grill or pan-fry the cheese in the olive oil. 20ml/1oz olive oil 1/2 a lemon, juiced [... more]
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Chocolate beetroot cakes
1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. 2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. 3. Purée the beetroot in a food processor. Add the eggs, .. [... more]
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Banana muffins
1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through. 2. With a fork, beat together the ... [... more]
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For the roulade
1. Take 3cm (1in) off the thinner end of each chicken breast and set aside for the filling. 2. Slice each breast in half lengthways through the middle. Place each chicken breast half in between two pieces of clingfilm and bash them out using a ... [... more]
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Chicken tagine
For chermoula paste: cumin powder, coriander powder, chilli powder and turmeric powder, to taste 1. To make the chermoula, simply place all ingredients in a food processor and blend. 3. Heat the olive oil in a heavy-based saucepan. Add the ... [... more]
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Sweet Nut Wonton
wonton wrappers 8cm/31/4in square (defrost the wonton wrappers if the packet comes frozen) 1. Chop the dates, walnuts and pecan nuts finely. Put into a large bowl. 2. Combine the dates and nuts with desiccated coconut, sesame seeds and soft brown ... [... more]
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Steak au Poivre
2. Heat a frying pan or a ridged cast iron frying pan over a high heat, add the butter and when foaming, add the steak. Cook for a minute on each side. 4. Reduce the heat to medium and add the brandy to the frying pan, scrape up all the meat ... [... more]
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Seville Crepes Suzette
1. Rub the sugar lumps over the skin of the oranges until they absorb the orange oil. Put the lumps into a frying pan once they are saturated. 2. Squeeze the oranges and pass the juice through a sieve into a bowl and set aside. 3. Add the caster ... [... more]
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Lemon sole with fennel, mussels, clams and cockles
1 bulb fennel, finely sliced, fennel tops reserved for later 2. Slash the top of the fish three times diagonally on each side. 3. Heat a large frying pan until hot, then add 50g/13/4oz of the butter. 4. When it turns brown, drop the fish into the ... [... more]
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