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 | Alex Mackay's Spinach, Onion & Chorizo Giant Couscous Pilaf Serves 2 I first ate spinach and chorizo together in a tortilla in San Sebastian. The tortilla was firm and pretty, and it was sitting irresistibly alongside endless other flirtatious mouthfuls on the bar. We were expected to remember how many we’d eaten when it was time to pay.Read recipe >> |
 | Alex Mackay's Paprika Pork with Toasted Chickpeas, Red Pepper & Beans Serves 2 I first ate this enchanting summer stew served with tripe in San Sebastian. It’s a tasty, colourful, highly versatile combination. You can exchange the pork for baked chicken, salmon fillets, roast aubergine, lamb chops, mackerel or grilled haloumi. The toastedchickpea mixture makes a great little snack with drinks.Read recipe >> |
 | Alex Mackay's Sesame Chicken with soy, honey, orange & ginger Serves 2 Soy, honey, orange and ginger is one of the first combinations I can remember using to flavour chicken. It must have been the start of my love affair with the irresistible contrast of sweet and sour that sets this chicken alight. It's a lively pick-me-up; the breasts absorb and are enrobed by the flavour while they bake and rest in the glaze.Read recipe >> |
 | Pan Fried Sea Bass with Beurre Blanc Serves 4 Makes approximately 300ml of sauce. Finely dice the shallots and place them into a saucepan with the white wine, white wine vinegar, bay leaf, thyme and peppercorns. Bring the liquid up to a simmer and reduce it by two-thirds...Read recipe >> |
 | Weeknight Bouillabaisse with Rouille Serves 4 To make the soup, heat the oil in a large heavy-based saucepan or casserole. Sweat the onion and fennel with a pinch of salt for 5-10 minutes until soft and translucent. Add the garlic and cook another minute then add the saffron and orange peel and lightly sauté.....Read recipe >> |
 | Puffed Chicken, Leek & Grainy Mustard Pie Roll out half of the pastry for the base of the pie. Line a deep tart tin and put in the deep freeze to rest. Roll out the second half into a circle – large enough to cover the tart tin with a little extra around the edges and....Read recipe >> |
 | Quick Prawn Laksa with Noodles Serves 4 This recipe is considered to be the classic Indonesian/Malaysian one-bowl meal, delicious and satisfying. It is rapidly becoming an international favourite, and it’s easy to understand why. It is important, however, to use the right ingredients and to cook them the right way, without skimping or cutting corners....Read recipe >> |
 | How to Carve a Turkey Before you start... 1: Knives - Ideally have a carving knife and fork. The knife should be perfectly sharp - sharpen regularly with a steel....Read recipe >> |
 | Planning Your Roast Dinner - Foolproof Turkey Serves 8 Like the roast beef, for minimal stress and no last minute panic, work out your timings backwards (I have done these timings for you to eat at 14.00)...Read recipe >> |
 | Planning Your Roast Dinner - Foolproof Beef Serves 8 The secret of a good roast is planning, preparing in advance and timing. You can prepare your gravy, horseradish, vegetables, Yorkshire puddings and potatoes all in advance (even the day before)....Read recipe >> |
 | Lobster Bisque Place the lobsters in the freezer for about 10-15 minutes before cooking. Meanwhile, bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups of the cooking liquid. Set aside the lobsters ....Read recipe >> |
 | Thyme Roasted Pork with Pan Fried Pears & Perry Gravy Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 220°C and dry the pork with some kitchen towel. Check the pork skin has been thoroughly scored, and if necessary add a few more cuts, using a very sharp knife. Rub the salt thoroughly into ....Read recipe >> |
 | Butternut Squash, Goats Cheese & Spinach Lasagne Serves 4-6 Preheat oven to 200°C. Place the halved butternut squash cut side up on a baking tray, drizzle with olive oil and season well with salt and pepper. Place in the preheated oven and bake for about 30 minutes or until golden brown and tender. Remove and allow to cool slightly ...Read recipe >> |
 | Quick Cassoulet Serves 4 In a heavy, flameproof casserole, cook the sausages and duck in the olive oil until their fat runs and the sausages and duck are golden on all sides. Scoop out the meat and set aside. Slice the sausages into thick pieces. Add the bacon pieces to the pan and cook ...Read recipe >> |
 | Divertimenti's Fish Pie Serves 4-6 In a pan of cold salted water, bring the potatoes to the boil, turn down to a simmer and cook until tender. Mash potatoes and gradually add the warmed milk and butter. Season with salt, pepper and nutmeg. Mix to combine. Bring milk, onion, bay leaf and nutmeg to the boil...Read recipe >> |
 | Chicken Tagine with Lemon & Dates Combine the garlic, paprika, cumin, ginger, salt, pepper and olive oil. (to save time and chopping you can combine all above ingredients in a bowl and blitz with an immersion blender until smooth). Add the chicken and combine to coat. Assemble chicken in a single layer and top with lemon...Read recipe >> |
 | Abel & Cole's Venison Sausages with Colcannon & Wild Mushroom Sauce Serves 6 Don't be put off by the sound of colcannon - it's just Irish for cabbage mashed up with potatoes. This recipe is really bangers and mash with a fancy dinner-party name. It will feed six hungry hunters with enough leftover colcannon to make bubble and squeak the following morning. The ...Read recipe >> |
 | Couscous Fritters served with Tzatziki Place couscous in a large mixing bowl. Drizzle over some olive oil, salt and pepper. Stir with wooden spoon to coat the grains. Pour over 250ml BOILING vegetable stock, cover with cling film and allow to steep for 15 minutes. Fluff with a fork. Add the red and spring onions...Read recipe >> |
 | Simple Asparagus and Parmesan Tarts Preheat the oven to 220 C. Bring a pot of water to the boil with a large pinch of salt. When the water is boiling, add the asparagus and blanch for 3 minutes. Meanwhile, prepare a large bowl of ice water. When the asparagus is done, drain and immediately transfer ...Read recipe >> |
 | Divertimenti's Braised Lamb Shanks with Tamarind & Dates Serves 6 Preheat the oven to 230°C/300°F/Gas 8. Put the lamb shanks into a deep sided casserole dish or a deep roasting tin (large enough to accommodate all the lamb in a single layer) and place in the preheated oven. Roast at this high heat for about 15-20 minutes, or until brown...Read recipe >> |
 | Ben Tish’s Tiger Prawn and Rosemary Spedini with Chilli and Dried Tomatoes Lay the cherry tomatoes on a tray, cut side up. Season well, sprinkle with oil, garlic, rosemary and chilli. Place in low oven -100ºC for approx 2 hours or until slightly shrivelled and intensified in flavour and colour. Place half in a blender and pour in the extra virgin olive...Read recipe >> |
 | Divertimenti's Shepherd's Pie Serves 4-6 Preheat oven to 180°C. Heat olive oil in a large pan until hot. Season the mince with salt and pepper and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions, carrot and garlic into the mince and mix to combine. Add the worcestershire ...Read recipe >> |
 | Spiced Salmon with Bulgar Pilaf Serves 4 Preheat oven to 180°C. Combine the olive oil, cumin, paprika, chilli flakes, lime juice, capers, preserved lemon rind, and coriander in a bowl. Heat a grill pan over high heat. Lightly oil the salmon steaks. Once the grill pan is hot place the salmon steaks on the pan to sear...Read recipe >> |
 | Red Mullet Tacos with Mango Lime Salsa Serves 4 Preheat oven to 180°C. Slice fillets of fish in equal sized pieces about 3 inches long. Combine chilli, lime juice, olive oil, salt and pepper. Add the fish and toss to coat. Allow to marinade for 15 minutes. To make the pickled onions heat the vinegar, sugar, and ½ teaspoon ...Read recipe >> |
 | Turkey Burgers with Red Pepper Relish & Sweet Potato Wedges Serves 4 Combine turkey, breadcrumbs, lemon zest, thyme, parsley, salt and pepper in large bowl. Mix well. Divide turkey mixture into 4-6 equal portions and form into burger patties (Can be prepared 4 hours ahead). Cover and refrigerate until use. Heat a griddle pan over high heat and drizzle a bit of olive oil ...Read recipe >> |
 | Jennifer Joyce's Posh Tuna Burgers with Purple Cabbage Slaw Serves 6 All of the major supermarkets now stock ketchup manis, a sweet Indonesian soy sauce. It works as an instant glaze for grilling or sauce for noodles. Use equal parts dark soy and sugar in place of if you can’t find it. Place the chili, coriander, garlic and shallot in the...Read recipe >> |
 | Greek Style Stuffed Marrow Serves 4 as a simple supper Bring a large pan of salted water to the boil. Top and tail the marrow and cut it into 4 squat lengths. Use a spoon to scoop out the marrow flesh from one side of each length, leaving a base on the other side so as to form cups of...Read recipe >> |
 | Monisha Bharadwaj’s Goan Prawn Curry Heat half of the oil in a saucepan and fry the onions until soft. Add the garlic and then the tomato puree. Put this mixture into a blender with some water and blitz to a fine puree. Heat the remaining oil and add the powdered spices and sieved tamarind pulp. Pour in the...Read recipe >> |
 | Roasted Vegetable Quiche Measure the flour into a large bowl with the salt. Add the butter and use your fingertips and thumbs to rub it through the flour, breaking it down until it reaches a sand-like consistency, or as close as you can get without warming up the mixture. A few ...Read recipe >> |
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