Yam curry
1. Heat the oil in a large pan and sauté the yam for 3-4 minutes. 2. Stir in all the spices and heat for a further 2-3 minutes. 3. Add the Greek-style yoghurt with the cream, tomato and stock and allow to simmer gently for 6-8 minutes, stirring ... [... more]
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Roast Vegetable and Sweet Potato Soufflé
2. Gently melt the butter in a sauté pan and fry the onion and sweet potato for 5-6 minutes or until soft. 3. Stir in the curry powder and red pepper and heat for a further minute. 5. Meanwhile, place the egg whites into a large clean bowl and ... [... more]
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Stir-Fried Razor Clams with Black Beans and Chilli
1. If they are sandy, wash the clams in plenty of cold water and drain well. Get a large sauté pan or frying pan hot over a high heat. Add the clams and the Chinese rice wine, cover and cook for 2-3 minutes until the clams have just opened. ... [... more]
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Braised fennel with mushroom ragout
1. Heat the oil in a griddle pan and griddle the fennel slices for 3-4 minutes on each side. Add a splash of wine to the pan and heat gently for a further few minutes. 2. Meanwhile, for the mushroom ragout, heat the oil in a pan and sauté the ... [... more]
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Plum chutney served with pan-fried mozzarella wrapped in ...
1. To make the chutney, melt the butter and sauté the plums for 2-3 minutes. Add the sugar and vinegar and simmer for 15-20 minutes until the plums are soft and the sauce is rich and sticky. 2. Drain and cut each cheese in half. Wrap each piece ... [... more]
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Spring Vegetable Soup
1/3 potato, peeled and chopped 2 carrots, peeled and chopped 250ml/9fl oz vegetable stock 1. Heat the oil in a large saucepan. 2. Add the onion and saute for 2 minutes. 3. Add the potato and carrots and saute for 3 minutes. 4. Pour in the wine ... [... more]
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Spiced Potatoes with Fine French Beans
1. Heat the oil in a medium sized, heavy-bottomed pan until it forms a haze. 2. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and green chillies and cook until the mustard seeds stop crackling. 3. Add the onions and sauté until ... [... more]
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Steak and Chips with Béarnaise and Sauerkraut
1. To make the chips, heat two tablespoons of oil in a pan until hot. Add the potato chunks and fry for six to eight minutes, or until the chips are tender and golden brown. 2. To make the sauerkraut, gently melt the butter in a sauté pan. Add ... [... more]
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Rosemary potatoes
2. Add the sliced new potatoes, garlic and rosemary, and sauté for 3-4 minutes. 3. Add the sea salt and pepper, to your taste, and continue cooking for 3-4 minutes longer, or until golden and cooked. 85-110g/3-4oz new potatoes, sliced sea salt ... [... more]
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Cassoulet
1. In a sauté pan, cook the bacon lardons for a few minutes until browned. 2. Add the onion, garlic and olive oil and cook for two minutes until the onions are soft. 3. Stir in the sausage chunks and continue cooking for a few more minutes. 5. ... [... more]
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Turkey stroganoff with herb rice
2. Heat the oil in a large non-stick frying pan and sauté the onion for 1-2 minutes, to soften. Add the turkey and cook for a further few minutes, to colour. 3. Stir in the mushrooms and heat for a minute. Pour in the cream and then add the wine, . [... more]
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Chicken liver pate with brioche soldiers
1. In a small saute pan, gently heat half of the butter until brown and frothy. 2. Saute the livers for 1-2 minutes on each side (liver should brown on the outside and remain pink on the inside). 4. Add the onion, garlic and thyme and cook for a ... [... more]
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