Moules mariniere with cream, garlic and parsley
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. 2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a ... [... more]
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Soupe au Pistou
100g/4oz dried white beans, such as cannellini or haricot blanc, soaked overnight 100g/4oz fine green beans, topped, tailed and cut into 3-4 small pieces 75g/3oz spaghettini, broken into small pieces, or small pasta shapes 1. Drain the soaked ... [... more]
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Rich Shortcrust Pastry
Sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round bladed knife until it comes together into a ... [... more]
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Beef stroganoff with matchstick potatoes
11/2 tbsp paprika (hot Hungarian, if you like a little subtle heat) 1. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. 2. For the matchstick potatoes, cut the potatoes by hand into short ... [... more]
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Traditional English Trifle
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. 3. Sift over ... [... more]
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For the consommé
4 x 175-200g/6-7oz unskinned fillets of sea bass, scales removed few sprigs of fennel, fennel herb or fennel tops, to garnish 1. For the consommé put the onion, leek, carrot, celery, unpeeled prawns, tomato purée, chilli, ginger, star anise, [... more]
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Portuguese barbecued sardines with piri-piri oil
If you do not have a barbecue you can cook the sardines under a preheated hot grill or on a preheated hot griddle pan, turning once until lightly charred. 1. To prepare the red peppers for the salad, spear them on a fork and turn the peppers in ... [... more]
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Beef, Guinness and oyster pie
900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks 1. Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or ... [... more]
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For the colcannon
4 lambs' kidneys, halved and the cores snipped out with scissors 675g/11/2 lb Maris Piper potatoes, peeled and cut into chunks 2. For the colcannon, put the potatoes in a large pan of water salted with one teaspoon per 600ml (1 pint). Bring to ... [... more]
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Moussaka
a handful of fresh oregano leaves, preferably wild Greek oregano, chopped 1. For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for ... [... more]
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Steamed Monkfish with Wild Garlic and Ginger
small bunch of wild garlic or garlic chives or 1 garlic clove cut into fine shreds 1. Lightly season the monkfish fillet with salt and then cut it accross into thin slices. 2. Arrange the slices in a single layer over a heatproof serving plate ... [... 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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