Ingredients For the cake 75g butter softened, plus extra for greasing 175g golden caster sugar 175g self-raising flour 3 medium eggs 100g soured cream (from a 300g pot, use the rest in the ice cream layer, below) 1 tsp vanilla extract For the ice cream layer 200g raspberries plus extra to serve 100g redcurrant plus …
Category: Recipes
Pimm’s slushie
Ingredients 200ml Pimm’s 4 large (or 8 small) strawberries sliced ¼ cucumber sliced or cut into ribbons with a vegetable peeler 500ml tub lemon sorbet soda water to top up 2 mint sprigs, leaves picked Method step 1 Take four large wine glasses and pour 50ml Pimm’s into each one, then divide the strawberries and …
Spicy chicken couscous
Ingredients 250g couscous 3 tbsp olive oil 1 chopped onion 2 large sliced skinless boneless chicken breast fillets 85g blanched almonds 1 tbsp hot curry paste 100g halved ready-to-eat apricots 120g pack fresh coriander Method step 1 Prepare couscous with reduced salt chicken stock, according to the packet instructions. Heat olive oil in a pan …
Cherries in rosé wine & vanilla syrup
Ingredients 425ml rosé wine 1 vanilla pod split lengthways 100g demerara sugar 500g cherry Method step 1 Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved. step 2 Stone the cherries …
Wholewheat flatbreads with beans & poached egg
Ingredients 2 eggs For the beans 500g carton passata 2 small onions quartered 1 medjool date stoned 3 tsp smoked paprika 1 tsp balsamic vinegar 400g can haricot beans drained For the flatbreads 100g wholewheat flour ½ tsp baking powder 100g natural yogurt Method step 1 Tip the passata into a food processor with the …
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Vegan Eton mess
Ingredients Drained liquid from a 400g can chickpeas (aquafaba) 100g golden caster sugar 500g mixed berries 2 tbsp icing sugar ½ tbsp rose water 400ml vegan coconut yogurt (we used COYO, vanilla flavoured) rose petals to serve Method step 1 Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the …
Citrus iced tea
Ingredients 6 ordinary tea bags 2 tbsp caster sugar 10 sprigs mint 300ml fresh orange juice juice 1 lime 1⁄2 sliced orange mint leaves and ice to serve Method step 1 Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool. step …
Asparagus with dipping sauces
Ingredients 24 asparagus spears, trimmed For the parmesan & lemon butter juice 1 lemon 85g butter cut into small chunks 25g parmesan (or vegetarian alternative), finely grated For the asian dressing ½ red chilli 1 tsp brown sugar juice 1 lime 1 tbsp soy sauce 2 tbsp sesame oil For the garlic mayonnaise 2 garlic …
Cherry blossom cake
Ingredients 300g cherry stoned and roughly chopped 250g polenta 250g pack butter softened 250g golden caster sugar 4 large eggs 100g ground almond 2 ½ tsp baking powder 150ml pot natural yogurt 1 tsp orange blossom water juice ½ orange For the syrup juice 1 orange 3 tbsp golden caster sugar ½ tsp orange blossom …
Spicy salmon tabbouleh
Ingredients 400g bulgur wheat 500g salmon fillet pin-boned 3 tbsp sunflower oil 2 onions finely chopped 5cm piece ginger peeled and finely chopped 2 tbsp curry paste (we used korma) 300g Greek yogurt juice 1 lemon plus 2 cut into wedges, to serve 300g smoked salmon handful coriander or parsley, roughly chopped Method step 1 …
Yufka
Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is …
Bazlama
Bazlama is a Turkish flatbread that is traditionally cooked in an outdoor oven and served warm. It consists of flour, water, sugar, salt, yeast, and yogurt. During baking, bazlama is regularly flipped over in order to be evenly baked. The bread is often served with butter or olive oil, which is used as a dip.
Midye dolma
Midye dolma is a popular Turkish street food item consisting of mussels that are filled with an aromatic blend of rice, herbs, nuts, and spices such as raisins, pine nuts, saffron, black pepper, cinnamon, red pepper flakes, parsley, and dill. To consume midye dolma, the top shell should be gently broken, followed by a generous …
Ezogelin çorbası
A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unhappily married woman named Ezo who lived in the village of Dokuzyol near Gaziantep in the early 20th …
Hünkar beğendi
Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley. It is believed that the dish is …
Simit
Turkish simit is a circular bread that’s commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been baked in Istanbul since the 1500s, while the name hails from the Arabic word samīd, …
Su böreği
Su böreği, which translates to water börek, is a variety of Turkish borek that has a reputation as being one of the most difficult boreks to prepare. It is traditionally filled with cheese and parsley. The dough sheets need to be soaked in a combination of water, olive oil, milk, and eggs before baking, making the …
Cacık
Found in various forms throughout cuisines of Southeast Europe and the Middle East, cacık is a refreshing Turkish dip made with strained or diluted yogurt mixed with finely chopped cucumbers and minced garlic. It is traditionally flavored with olive oil, dill weed, mint, either lemon juice or vinegar, and sometimes even oregano, thyme, sumac, and paprika. …
Salmon, samphire & charred cucumber salad
Ingredients 1 tbsp seaweed flakes or nori sushi sheets, crushed 2 tsp chilli flakes 1 tbsp demerara sugar finely grated zest 2 limes 750g boneless side of salmon 1 tbsp olive oil 2 large cucumbers halved lengthways 2 green chillies sliced 3 tbsp sushi ginger chopped 150g samphire 1 tbsp sesame oil 2 bunches of …
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Gooseberry & elderflower yogurt ice
Ingredients 400g gooseberry 200g golden caster sugar 3 tbsp elderflower cordial 500ml pot Greek yogurt 150ml whole milk Method step 1 Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries. step 2 Remove …
Fino & butter poached peaches with ginger pecan crunch
Ingredients 110g plain flour 2 tsp ground ginger 50g unsalted butter diced and chilled 50g muscovado sugar 50g pecan nuts roughly chopped 1 tbsp pumpkin seeds roughly chopped 4 ripe peaches 1 vanilla pod 200ml fino sherry 60g unsalted butter 2 tbsp maple syrup 100g thick Greek yogurt to serve Method step 1 Heat the …
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Fruity milk jellies
Ingredients 16 gelatine leaves 1.2l full-fat milk 200g peaches fresh or from a can, drained 200g icing sugar yellow, pink, purple and orange food colouring (optional) flavourless oil for the moulds 200g raspberries 200g blackberries 200g mango fresh or from a can, drained ice cream to serve (optional) Method step 1 Pour four gelatine leaves …
Fruit custard shortcake
Ingredients 320g pack scone mix 250g pack frozen mixed berry 2 tbsp demerara sugar 500g pot ready-made fresh custard Method step 1 Heat oven to 220C/fan 200/gas 7. Make up the scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly floured baking sheet. Make the edge …
Sundried tomato soda bread baps
Ingredients 250g plain white flour plus extra for dusting 250g seed & grain bread flour 100g porridge oat 1 tsp bicarbonate of soda 1 tsp dried thyme 25g butter 85g sundried tomato (from a jar), roughly chopped 475ml buttermilk Method step 1 Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. …
Strawberry lemon sorbet
Ingredients 2 lemons roughly chopped (the lot) 800-900g/1lb 12oz-2lb caster sugar 1.8kg/4lb strawberries hulled juice of 2 more lemons Method step 1 Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl. step 2 …