Ingredients 3 tbsp olive oil 2kg braising or stewing steak cut into chunks 2 large onions finely chopped 4 mixed peppers cut into 4cm chunks 3 garlic cloves crushed 2 tbsp flour 2 tsp caraway seeds 2 tsp hot smoked paprika 1 tbsp sweet smoked paprika plus extra to serve 4 tbsp tomato purée 4 …
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Stuffed pumpkin
Ingredients 1 medium-sized pumpkin or round squash (about 1kg) 4 tbsp olive oil 100g wild rice 1 large fennel bulb 1 Bramley apple 1 lemon zested and juiced 1 tbsp fennel seeds ½ tsp chilli flakes 2 garlic cloves crushed 30g pecans toasted and roughly chopped 1 large pack parsley roughly chopped 3 tbsp tahini …
Puy lentils, squash & kale
Ingredients 1 bay leaf 200g puy lentils 2 tbsp olive oil 1 ½ lemons 1 juiced, 1/2 cut into wedges, to serve 20g butter 2 large sage leaves torn 500g butternut squash or another autumn squash, peeled and cut into bite-sized pieces 100g kale stems removed and leaves torn into bite-sized pieces 1 tbsp roughly …
Chicken tagine with lemons, olives & pomegranate
Ingredients 2 tbsp olive oil 8 chicken thighs 1 onion chopped 2 garlic cloves 2 tbsp Moroccan spice mix (see below) 1 large or 2 small preserved lemons skin only, finely chopped 2 large tomatoes chopped 1 chicken stock cube 1 tbsp honey 1 tbsp red wine vinegar handful olives 1 small lemon 1/2 very …
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Roast squash with goat’s cheese & puy lentils Rosie Birkett
800g delicata, acorn or butternut squash 4 tbsp rapeseed or olive oil 25g pumpkin seeds (or use the seeds from the pumpkin or squash you’re using) 10 sage leaves 2 tbsp good-quality red wine vinegar 250g pouch cooked puy lentils 100g soft goat’s cheese 4 amaretti biscuits For the crispy kale 100g kale rinsed, dried, …
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Squash, chickpea & coconut curry
Ingredients 1 kabocha, red kuri, crown prince or butternut squash peeled, deseeded, cut into 2cm-thick slices 3 tbsp coconut or rapeseed oil 5 tbsp tamarind sauce 1 tsp chilli flakes 2 tbsp desiccated coconut 1 tsp black mustard seeds 1 tbsp dried or fresh curry leaves 1 red onion sliced thumb-sized piece of ginger grated …
Autumn vegetable salad with saffron dressing
Ingredients 12 rainbow carrots tops left on, washed and peeled 1 medium courgette sliced 8 stalks long-stem broccoli any thick stalks halved lengthways 1 tbsp rapeseed oil 100g mixed cherry tomatoes halved 4 spring onions thinly sliced at an angle 3 plum tomatoes scored, blanched, peeled, deseeded and cut into small pieces handful black olives …
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Wenchang chicken (Wenchang ji)
Wenchang chicken is one of the most popular poultry dishes in China, specifically the Wenchang city area in Hainan. It is believed that the dish originated during the Ming Dynasty era, when an official from Wenchang had brought the chickens from his hometown and given them to the emperor as a gift. When the …
Pan-fried pork buns (Shengjian mantou)
Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian mantou can be made with minced pork, vegetable, or shrimp as the base, often incorporated with cabbage and …
Lotus leaf rice (Lo mai gai)
Lotus leaf rice (lo mai gai or nor mai gai) is a classic Chinese dish consisting of sticky rice wrapped and steamed in lotus leaves. The rice is usually soaked, seasoned with various condiments and spices, and blended with additional ingredients such as chicken, duck, mushrooms, shrimps, scallions, and salted eggs. When steamed, the rice is thoroughly infused …
Black sesame soup (Zhi ma hu)
The smooth, velvety zhi ma hu or black sesame soup is a variety of Chinese tong sui (lit. sugar water), a dessert soup commonly enjoyed for breakfast, after meals, or served for teatime accompanied by dim sum, the traditional Cantonese bite-sized tea snacks. Particularly popular in southern China and Hong Kong, this dessert boasts numerous health benefits, thanks to …
Shark fin soup (Yu chi geng)
Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the …