Ingredients 1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles 1 ½ tbsp olive oil 1 tsp chilli flakes 100g cooked chestnuts quartered ½ small pack sage leaves picked 8 slices pancetta 2 banana shallots finely chopped 2 garlic cloves finely chopped 200g pearl barley 850ml …
Continue reading “Roasted squash, pancetta & chestnut risotto”
Ingredients 450g halibut steaks, cut into large slices ¾ tsp ground turmeric 2 tbsp yellow mustard seeds (see tip) 140g tomatoes 3 fat garlic cloves 4-5 whole green chillies 4 tbsp mustard oil or vegetable oil 1 ¼ tsp nigella seeds handful coriander leaves cooked rice to serve (optional) Method step 1 In a bowl, …
Ingredients 3 sweet potatoes cut into chunks 190g bag spinach 1 tbsp sunflower oil 8 chicken thighs skinless and boneless 500ml chicken stock For the spice paste 2 onions chopped 1 red chilli chopped 1 tsp paprika thumb-sized piece ginger grated 400g can tomatoes 2 preserved lemons deseeded and chopped To serve pumpkin seeds toasted …
Continue reading “Spiced chicken, spinach & sweet potato stew”
Ingredients 4 tomatoes halved 5 tbsp olive oil 250g butternut squash peeled and chopped into large chunks 1 tbsp thyme leaves 1 garlic clove crushed 1 onion sliced 2 x 400g cans chickpeas drained 1 bay leaf 1 tbsp ground cumin 1 tsp ground cinnamon ½ tsp turmeric 1 tbsp harissa 1l vegetable stock 100g …
Continue reading “Moroccan chickpea, squash & cavolo nero stew”
Ingredients For the stew 1 tbsp rapeseed oil 2 onions halved and sliced 3 celery sticks thickly sliced 2 bay leaves 1 tbsp picked thyme leaves 500g lean pork fillet cut into large chunks 2 tsp English mustard powder 4 large garlic cloves grated 2 tbsp spelt flour 4 tbsp cider vinegar 800ml bouillon or …
Ingredients 1 tbsp rapeseed oil 1 large onion chopped 2 carrots chopped 2 celery sticks chopped 50g dried red lentils 1½ l boiling vegetable bouillon (we used Marigold) 2 tbsp tomato purée 1 tbsp chopped fresh thyme 1 leek finely sliced 175g bite-sized cauliflower florets 1 courgette chopped 3 garlic cloves finely chopped ½ large …
Ingredients For the stew 1 tbsp rapeseed oil 2 medium onions chopped 2 bay leaves 4 thyme sprigs plus extra leaves to serve 550g chunks of lean braising steak 100ml red wine 1 ½ tbsp plain flour 1 tsp English mustard powder 230g can plum tomatoes 500ml vegetable bouillon 280g carrots halved lengthways and sliced …
One of the staple soups in Chinese cuisine is the famous egg drop soup. As the name suggests, it is made by dropping whisked eggs in hot broth, which should form the delicate, flower-like clusters. Although simple in preparation, this soup can be dressed up by numerous ingredients which make it an extremely versatile dish. …
A variety of dan hua tang (lit. egg flower soup), the nourishing tomato and egg soup is a classic Chinese comfort dish. It is made with coarsely chopped tomatoes and green onions simmered in a flavorful pork broth, while eggs are stirred into it towards the end of cooking. Tomato and egg soup is often flavored with …
Siu haau is a popular type of thick, savory, and slightly spicy barbecue sauce that is primarily used in Chinese and Cantonese cuisine. It is not used as a flavoring after the food is done, like some other sauces, but during the barbecue process, while the meat is still cooking. The sauce usually consists of …
Slow-cooking is a Cantonese technique of cooking soups by slowly simmering meat and any other ingredients over low heat. The soups are often found at banquets, but are also consumed for their medicinal properties. In China, there is a soup for every season and every ailment, so winter melon soup is typically consumed when it’s too hot outside, …
Continue reading “Cantonese slow-cooked soup (Lao huo tang)”
Popiah is a traditional roll, wrapped and filled with a variety of ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep-fried. The crepe-like wrappers for popiah are delicate and light, but easily foldable to hold all the ingredients together. The fillings are extremely versatile, but usually …
This traditional Chinese seasoning mix is said to have originated in Sichuan cuisine, which is known for spiciness and bold flavors, but has since spread to other regions as well. The word yuxiang also refers to the sauce in which the meat or vegetables were cooked. Yúxiāng literally translates to fish fragrance, although it contains no seafood and …
Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layered before being rolled out, and unlike jiaozi dumplings which are steamed, xianbings are pan-fried. Being …
Beggar’s chicken is a Chinese delicacy and the city of Hangzhou’s most famous dish, consisting of only one ingredient – a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in clay, and baked in a special oven or over an open fire, resulting in …
Ingredients 1 tbsp oil 1 onion chopped 2 tbsp medium curry powder thumb-sized piece ginger peeled and finely grated 3 garlic cloves crushed 2 x 400g cans chopped tomatoes 400g can chickpeas 4 cod fillets (about 125-150g each) zest 1 lemon then cut into wedges handful coriander roughly chopped Method step 1 Heat the oil …
Ingredients 50g whole blanched almonds 100g cooked red peppers from a jar, drained 1 large ciabatta loaf, sliced ½ tbsp olive oil plus 2 tsp 1 tsp sherry vinegar 1 red chilli deseeded ¼ tsp smoked paprika 1 garlic clove crushed 3 leeks each cut into 4 pieces Method step 1 Toast the almonds in …
Ingredients 200g sourdough bread cut into croutons 1 tbsp caraway seeds 3 tbsp olive oil 1 garlic clove chopped 1 carrot chopped 1 potato chopped 600ml vegetable stock (we use bouillon) 100g cherry tomatoes halved 400g can chopped tomatoes pinch of golden caster sugar 1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 …
Ingredients 175g pearl barley 1kg peeled squash or 1 butternut squash unpeeled 3 tbsp olive oil zest and juice 1 orange 4 tbsp red wine vinegar ½ red onion thinly sliced small bunch mint chopped, reserving a few leaves to serve small bunch flat-leaf parsley chopped, reserving a few leaves to serve 2 handfuls rocket …
Ingredients 1 large baking potato 1 cod fillet (about 180g) 1 slice bread (preferably seeded) zest ½ orange ½ small pack dill roughly chopped 1 small garlic clove crushed drizzle olive oil 2 tbsp crème fraîche to serve steamed vegetables to serve (optional) Method step 1 Heat oven to 220C/200C fan/gas 7. Sit the potato …
Continue reading “Cod with an orange & dill crumb and hasselback potato”
Ingredients For the caponata 3 garlic cloves 2 tsp rapeseed oil 1 red onion cut into wedges 1 aubergine sliced and quartered 500g carton passata 1 green pepper quartered, deseeded and sliced 6 pitted Kalamata olives halved and rinsed 2 tsp capers rinsed 1 tsp chopped rosemary 1 tsp balsamic vinegar For the lamb & …
Ingredients 800g skinless boneless chicken thighs cut into large chunks 1 tbsp harissa 1 tbsp vegetable oil 1 large onion finely sliced 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground turmeric 500ml chicken stock 400g can chopped tomatoes 100g raisins 400g can chickpeas drained and rinsed 250g couscous to serve small handful …
Ingredients 800g skinless boneless chicken thighs cut into large chunks 1 tbsp harissa 1 tbsp vegetable oil 1 large onion finely sliced 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground turmeric 500ml chicken stock 400g can chopped tomatoes 100g raisins 400g can chickpeas drained and rinsed 250g couscous to serve small handful …
Ingredients 200g pearled spelt 25g dried porcini mushrooms ½ tbsp olive oil 1 onion finely diced 2 garlic cloves finely chopped 100g chestnut button mushroom cut into quarters 100ml white wine 1l hot vegetable stock 1 tbsp low-fat crème fraîche bunch chives finely chopped handful grated pecorino or parmesan to serve (optional) Method step 1 …
Ingredients 1 tbsp rapeseed oil 1 large onion chopped 2 tbsp coarsely grated ginger 2 garlic cloves sliced ½ tsp ground nutmeg 850ml vegetable stock 500g carrot (preferably organic), sliced 400g can cannellini beans (no need to drain) Supercharged topping 4 tbsp almonds in their skins, cut into slivers sprinkle of nutmeg Method step 1 …
