Category The best recipes

Buckwheat crepes with poached apple & pear
The best recipes

Buckwheat crepes with poached apple & pear

Buckwheat crepes with poached apple & pearSimple and comfortingSimple and comfortingServes 8Cooks In20 minutes plus chilling timeDifficultySuper easyNutrition per servingCalories 322 16 Fat 13.2g 19 Saturates 6.8g 34 Sugars 16.6g 18 Salt 0.1g 2 Protein 5.4g 11 Carbs 43g 17 Fibre 1.3g -Of an adult& 39;s reference intakeIngredients3 free-range eggs100 g butter , melted, plus a knob to grease the crêpe pan275 ml good-quality cider250 g buckwheat flourpouring cream , to serve1 apple , peeled, cored and cut into large chunks4 pears , peeled, cored and cut into large chunks150 ml good-quality cider1 generous splash of calvados90 g sugar1 vanilla pod1 lemon , zest of1 orange , zest ofRecipe FromJamie MagazineMethodRecipe by Andy Harris For the poached fruit, place all the ingredients in a large saucepan over a high heat.

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Sweetcorn and mussel chowder

Sweetcorn and mussel chowderHearty and full of flavourHearty and full of flavourServes 4Cooks In35 minutesDifficultySuper easyNutrition per servingCalories 267 13 Fat 9.9g 14 Saturates 3.1g 16 Sugars 5.2g 6 Protein 10.5g 21 Carbs 31.4g 12 Of an adult& 39;s reference intakeIngredientsolive oil2 rashers higher-welfare bacon , chopped1 small white onion , finely chopped2 sticks celery , finely chopped1 fresh red chilli , deseeded and finely chopped4 ears sweetcorn2 medium potatoes , peeled and chopped900 ml organic vegetable or fish stock , hot1 handful fresh, live mussels , from sustainable sources, ask your fishmonger, cleaned and drained4 tablespoons single cream1 small handful chopped fresh parsleyMethodThis tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
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My roasted duck 'sorta shepherd's pie'

My roasted duck & 39;sorta shepherd& 39;s pie& 39;In a delicious veggie gravyIn a delicious veggie gravyServes 6Cooks In4 hours plus cooling timeDifficultySuper easyNutrition per servingCalories 492 25 Fat 28.3g 40 Saturates 9.7g 49 Sugars 10.8g 12 Salt 1.85g 31 Protein 18.5g 37 Carbs 43.2g 17 Fibre 5.
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The best recipes

The best broad bean salad

The best broad bean saladA real taste of springA real taste of springServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 82 4 Fat 4.5g 6 Saturates 2g 10 Sugars 0.4g 0 Salt 1.44g 24 Protein 9g 18 Carbs 1.4g 1 Fibre 1g -Of an adult& 39;s reference intakeIngredients2-3 large handfuls shelled broad beans1 small handful pecorino , roughly chopped or roughly grated1 lemon , finely grated zest and juice of1 splash extra virgin olive oil1 handful fresh mintsea salt75 g quality Spanish ham, such as pata negra , roughly tornMethodSeparate the broad beans into 2 piles – big and small.
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A beautiful sorrel risotto with crumbled goat's cheese

A beautiful sorrel risotto with crumbled goat& 39;s cheeseAn impressive dinnerAn impressive dinnerServes 8Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 413 21 Fat 11.1g 16 Saturates 5.8g 29 Sugars 3.8g 4 Salt 3.01g 50 Protein 11.7g 23 Carbs 63.2g 24 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients2 litres organic vegetable or chicken stockolive oil1 large onion , peeled and finely chopped3 sticks celery , trimmed and finely chopped600 g risotto rice250 ml vermouth or dry white wine1 goat& 39;s cheese , approximately 100g1 teaspoon fennel seeds1 dried red chilli2 tablespoons butter1 clove garlic , peeled and chopped1 whole nutmeg300 g sorrel , washed and driedsea saltfreshly ground black pepper1-2 handfuls Parmesan cheese , freshly grated, plus extra for serving½ lemonextra virgin olive oilMethodPreheat the oven to 200ºC/400ºF/gas 6.
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Mushrooms 'fish and chips style' with posh vinegar

Mushrooms & 39;fish and chips style& 39; with posh vinegarDeep-fried with a garlicky herb vinegarDeep-fried with a garlicky herb vinegarServes 4Cooks In20 minutes plus steeping timeDifficultySuper easyNutrition per servingCalories 170 9 Fat 7.3g 10 Saturates 1.1g 6 Sugars 0.5g 1 Salt 1.33g 22 Protein 3.
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Marinated and grilled salmon

Marinated and grilled salmonSticky, citrussy salmon with a chilli kickSticky, citrussy salmon with a chilli kickServes 6Cooks In20 minutes plus marinating timeDifficultySuper easyNutrition per servingCalories 357 18 Fat 18.4g 26 Saturates 3.2g 16 Sugars 13g 14 Salt 1.62g 27 Protein 34.9g 70 Carbs 13.
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Jamie's pear and chilli pickle

Jamie& 39;s pear and chilli pickleA chunky, fruity comboA chunky, fruity comboMakes 3 x 450g jarsCooks In30 minutes plus cooling timeDifficultySuper easyNutrition per servingCalories 38 2 Fat 0.3g 0 Saturates 0.0g 0 Sugars 7.7g 9 Protein 0.4g 1 Carbs 7.9g 3 Of an adult& 39;s reference intakeIngredients1 tablespoon salt , plus 1 extra teaspoon8 firm pears , peeled, cored and quartered140 g sugar2 teaspoons black mustard seeds4 teaspoons English mustard powder1 heaped tablespoon fresh ginger , grated150 ml white wine vinegar1 teaspoon chilli flakes1 handful fresh mint leavesMethodThis is based on the Italian classic mostarda, which is fruit pickled in mustard syrup.
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Sausages with pan cooked chutney and leek mash

Sausages with pan cooked chutney and leek mashBangers and mash, a bit poshBangers and mash, a bit poshServes 4Cooks In1 hour 10 minutesDifficultySuper easyNutrition per servingCalories 654 33 Fat 34g 49 Saturates 11.2g 56 Sugars 13.9g 15 Salt 2.97g 50 Protein 30.8g 62 Carbs 59.4g 23 Fibre 6.6g -Of an adult& 39;s reference intakeIngredients1 kg potatoes , peeled and halvedolive oil2 leeks , sliced and washed200 ml milkextra virgin olive oil , leaves picked1 sprig fresh sage , leaves picked2 red onions , cut into thin wedges1 good handful fresh or frozen (and thawed) cranberries2.
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Meatballs

MeatballsIn a sweet tomato & chilli sauceIn a sweet tomato & chilli sauceServes 4Cooks In1 hour 50 minutesDifficultySuper easyNutrition per servingCalories 306 15 Fat 9.6g 14 Saturates 3.3g 17 Sugars 7.9g 9 Salt 1.48g 25 Protein 37.5g 75 Carbs 19.1g 7 Fibre 3.1g -Of an adult& 39;s reference intakeIngredients1 small onion1 fresh red chilliolive oil2 x 400 g tins of quality plum tomatoes2 slices of stale bread250 g lean minced beef or higher-welfare veal250 g lean minced higher-welfare pork½ teaspoon ground nutmeg1 lemon1 large free-range egg yolk1 sprig of fresh sage1 sprig of fresh rosemary1 large handful of garden peaspecorino cheesea few sprigs of fresh marjoram , optionalMethodPeel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
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Raspberry & ginger fizz

Raspberry & ginger fizzA summer cool cocktailA summer cool cocktailServes 4Cooks In5 minutesDifficultySuper easyNutrition per servingCalories 104 5 Fat 0.1g 0 Saturates 0.0g 0 Sugars 24.6g 27 Protein 0.3g 1 Carbs 24.7g 10 Of an adult& 39;s reference intakeIngredients2 handfuls raspberries1 teaspoon golden caster sugar1 good handful fresh mint leaves5 cm piece fresh root ginger , peeled and roughly choppedice cubes8 shots vodka660 ml ginger beerMethodPlace the raspberries in a large sturdy jug and add the sugar, mint leaves and chopped ginger.
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Prawn salad with chilli and white cabbage

Prawn salad with chilli and white cabbageA super-fresh saladA super-fresh saladServes 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 70 4 Fat 2.2g 3 Saturates 0.3g 2 Sugars 4.3g 5 Salt 1.07g 18 Protein 8.3g 17 Carbs 4.4g 2 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients3 handfuls fresh, raw, small shelled prawns , from sustainable sources, ask your fishmonger3 lemons , juice of, plus the finely grated zest of ½ a lemon1 red chilli , seeded and finely sliced½ white cabbage , finely shreddedextra virgin olive oilfresh chervilMethodPut the prawns into a shallow dish.
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Tagliatelle, Genovese-style

Tagliatelle, Genovese-stylePosh pasta and pestoPosh pasta and pestoServes 6Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 513 26 Fat 20.5g 29 Saturates 6.6g 33 Sugars 3.9g 4 Salt 2.02g 34 Protein 17.7g 35 Carbs 68.6g 26 Fibre 3.3g -Of an adult& 39;s reference intakeIngredients1 handful pine nuts , about 40g, lightly toasted½ small clove garlic1 big bunch fresh basil , about 60g, leaves picked, coarsely chopped, plus extra to serve1 lemon , juice ofextra virgin olive oil150 g pecorino cheese , grated200 g new potatoes500 g fresh tagliatelle1 big handful fine green beans , topped and tailedMethodEgg pasta and pesto together is a piece of cooking genius really, and just about the only successful tweak you can make is to add a few green beans and some very thinly sliced potato – like they often do in Genoa.
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Spanish fish and chorizo soup

Spanish fish and chorizo soupSprinkled with pangrattato for extra zest and crunchSprinkled with pangrattato for extra zest and crunchServes 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 706 35 Fat 32.5g 46 Saturates 7.6g 38 Sugars 11.3g 13 Salt 2.99g 50 Protein 48.4g 97 Carbs 41.
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Asian pinch salad

Asian pinch saladCrispy lettuce cups, spicy prawns & noodlesCrispy lettuce cups, spicy prawns & noodlesServes 4Cooks In30 minutesDifficultySuper easyNutrition per servingCalories 214 11 Fat 10.0g 14 Saturates 1.6g 8 Sugars 1.9g 2 Protein 17.1g 34 Carbs 12.2g 5 Of an adult& 39;s reference intakeIngredients5 cm piece of ginger1 fresh red chilli25 g sesame seeds24 raw peeled king prawns , from sustainable sources (defrost first, if using frozen)1 pinch Chinese five-spice powder1 limesesame oil2 round lettuces50 g fine rice noodles½ a bunch of fresh coriander (15g)MethodPeel and very finely chop the ginger and deseed and finely slice the chilli (deseed if you like).
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Fish in a bag

Fish in a bagWith lemon, fennel, olives & white wineWith lemon, fennel, olives & white wineServes 1Cooks In45 minutesDifficultySuper easyNutrition per servingCalories 420 21 Fat 22.2g 32 Saturates 4.1g 21 Sugars 6.2g 7 Salt 1.6g 27 Protein 28.4g 57 Carbs 23.1g 9 Fibre 6.2g -Of an adult& 39;s reference intakeIngredients1 free-range egg100 g potatoes½ a bulb of fennel½ a lemon5 ripe cherry tomatoes1 handful of black olives (stone in)1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned , from sustainable sources, ask your fishmonger, skinned and pinbonedolive oil1 splash of white wineMethodMake a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle.
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Gennaro's beautiful leftover bruschetta

Gennaro& 39;s beautiful leftover bruschettaPerfect for piling high with roasted veggiesPerfect for piling high with roasted veggiesServes 1Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 383 19 Fat 20.7g 30 Saturates 3.8g 19 Sugars 16.8g 19 Salt 2.69g 45 Protein 9.5g 19 Carbs 40.2g 15 Fibre 5.
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Individual hazelnut and chocolate clafoutis

Individual hazelnut and chocolate clafoutisSweet little French pudding cupsSweet little French pudding cupsServes 8Cooks In40 minutesDifficultySuper easyNutrition per servingCalories 429 21 Fat 32.1g 46 Saturates 9.5g 48 Sugars 12.6g 14 Salt 0.2g 3 Protein 11.3g 23 Carbs 24.2g 9 Fibre 3.1g -Of an adult& 39;s reference intakeIngredients100 g skinned hazelnuts , plus extra hazelnuts, finely ground, to serve (optional)80 g unsalted butter115 g self-raising flour115 g ground almonds60 g golden caster sugar2 large free-range eggs3 large free-range egg yolks2 oranges , finely grated zest of, plus the juice of 1180 ml full-cream milk1 vanilla pod , split lengthways50 g good-quality dark chocolate (70 cocoa solids) , bashed upMethodPreheat the oven to 200°C/400ºF/gas 6.
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