There’s nothing quite like a warming stew. It’s no secret that I have a love affair with my slow cooker – I just love the way it transforms even less-popular cuts of meat into restaurant-worthy meals and this Moroccan beef stew recipe is no exception. If you fancy a change, this works just as well […]
Moroccan Beef Stew Recipe by Madeleine Shaw Read More »
Pumpkins and squash are synonymous with Autumn and October’s feast of Halloween. Here I have taken inspiration from my favourite winter salad of butternut squash, goats cheese and walnuts to create a twist on a traditional pumpkin cake. The roasted butternut squash cake is incredibly moist and fragrant with spices, contrasting nicely with the tangy
This fabulous beauty broth recipe is a little like Scotch broth but instead of braising the beef in the broth, I add thin strips of minute steak at the end. The steak is first tossed in skin-friendly cayenne pepper to give it a bit of a kick. A really warming dish – great for Sunday
Beauty Broth Recipe by Liz Earle Read More »
This is the ultimate, autumnal afternoon treat; it’s very moist and has a marvelous depth of flavour with the spices, brown sugar, pumpkin and orange zest. It’s usually at its best a day or two after making; and as for the beurre noisette buttercream, all I can say is that something truly magical happens when
Spiced Pumpkin Cake Recipe with Beurre Noisette Buttercream by The Flour Artist Read More »
This dessert is not only visually appealing, it offers a great balance of flavours and a delicate yet different ice cream that will pleasantly surprise your guests. Serves 6 Ingredients: For the Rhubarb and Redcurrant Terrine – 7 to 8 g gelatin (approximately 3 leaves) – 300 ml water – 300 g caster sugar – 2 star anise – 1 slice orange flesh, pith
Rhubarb and Redcurrant Terrine with Goat Cheese Ice Cream Recipe by Peter Clifford Read More »
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. Serves: 4 Total time: 40 minutes, plus marinating Ingredients: – olive oil – 1 tablespoon red wine vinegar – 1 teaspoon chipotle Tabasco sauce – 1 teaspoon dried oregano – 2
Chicken Fajitas, Smoky Dressed Aubergines & Peppers Recipe by Jamie Oliver Read More »
This is one of the earliest memories I have of being absolutely astonished by flavour. My mum would normally cook this dish with whole pieces of fish, and sliced fish. None of this ‘easy fish’, as my dad likes to call it – it was always cooked with all the bones still in, to boost
Cod and Clementine Curry Recipe by Nadiya Hussain Read More »
I make this rack of lamb with freekeh & roasted squash recipe often for family and friends. Rack of lamb is always good to eat and if you marinate the racks for eight hours they taste even better. Freekeh is harvested as a green grain, which is then roasted or smoked, giving it a deliciously
Rack of Lamb with Freekeh & Roasted Squash Recipe By Liz Earle Read More »
This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor
Gujarati Dal with Peanuts and Star Anise Recipe from Fresh India Cookbook Read More »
This is an excellent way to prepare pan-fry scallops with ingredients that will match and highlight their delicate taste. Serves 2 Ingredients: For the Beurre Blanc – 1 shallot, finely chopped – 50 ml white wine vinegar – 50 ml white wine – 50 ml water – 120 g cold unsalted butter, cut into small chunks For the Brioche, Mushrooms, Eggs and Scallops – 1
Coconut and chocolate are a match made in heaven. This coconut and chocolate macaroons recipe makes the perfect on-the-go snack and I love popping a few in my bag for that 4pm ‘tea and cake break’ with a twist. Ingredients: – 400ml can coconut milk – 2 tbsp coconut oil – 3 tbsp honey –
Coconut & Chocolate Macaroons Recipe by Madeleine Shaw Read More »
There is a small amount of honey in this delicious blackberry, hazelnut and spelt cake bites recipe but no refined sugar. Most of the sweetness comes from the fresh and dried fruit. Well wrapped, these keep well for about five days or you can pop some in the freezer for another time. They also make
Blackberry, Hazelnut and Spelt Cake Bites Recipe by Liz Earle Read More »
Tis the season for all things pumpkin and undoubtedly one of my favourite times of year. The aroma of warm spices not only warms my kitchen but warms my heart. This recipe for pumpkin bread is only beautiful and paired with the spiced cardamom butter…well lets just say I’m not often stuck for words!! Ingredients:
Pumpkin Bread with Cardamom Butter Recipe by Shane Smith Read More »
When I catch sight of beautiful monkfish fillets at my local store, I can never pass them by. The sweet flavor and dense texture of the fish somehow remind me of the meat in a lobster tail—ideal in a dish like this one. In this monkfish with ricotta stuffing recipe I like to stuff a
Monkfish with Ricotta Stuffing Recipe by Beatrice Peltre Read More »
Chocolate fondants have a horrible reputation of being among the scariest desserts to bake. It took me until my late twenties to even attempt this beast. I want to tell you it went horribly wrong, that it was an inedible disaster. But I’m sorry to say it went really well, and it always has. This
Star Anise Chocolate Fondants Recipe by Nadiya Hussain Read More »
This is my husband Jesse’s speciality. We often have family over on a Sunday and they all look forward to tucking into this dish. Although I don’t eat chicken, my family rave about the flavours from the herbs and the hint of lemon that creeps through too. It’s a classic that makes a weekend that
Roast Chicken Recipe by Fearne Cotton Read More »
Cannelés — pastries traditionally from the Bordeaux region of France — are the perfect size for little hands to grab; these are especially good since they are baked in mini cannelé molds. It’s best to prepare the batter for this cannelés recipe the night before and bake the cannelés the following day. Don’t forget the
Vanilla and Orange Cannelés Recipe by Beatrice Peltre Read More »
This apple and chestnut soup is very easy to make and extremely versatile. It’s both seasonal yet delicate so it’s ideal for an autumnal meal on the lighter side. Serves 4 – 6 Ingredients: – 2 pints of chicken stock – 115 g shallots – 170 g peeled potatoes – 2 large apples – 300 g chestnuts (poached and peeled)
Apple and Chestnut Soup Recipe by Peter Clifford Read More »
Sometimes, even at weekends, time is too short to make your own pastry, so good quality ready-made pastry is perfectly fine for this chocolate and orange tartlets. The small tartlets are the perfect bite-sized treat. Makes 24 small or 8 x 10cm tartlets Ingredients: – Melted butter, for greasing – Plain flour, for dusting – 375g
Chocolate and Orange Tartlets Recipe by Catherine Fulvio Read More »
Quinoa is not the only grain I eat for lunch. I love brown rice, wild rice and basmati too. I often purposely cook more rice than I need, so that I have leftovers to play with. If you’re precooking grains to be used in a cold salad, remember to cool the cooked grains as quickly
Three-Grain Salad Recipe by Derval O’Rourke Read More »
This hearty stew is ideal for the season. Enjoy its mix of flavours and textures and warm up with a comforting bowl. Serves 4 Ingredients: – 300 grams flageolet beans – 1 medium onion, diced – 2 cloves garlic, crushed – 1 knob of butter – 25 g smoked bacon lardons – 1 litre chicken stock – 1 bunch of tied herbs (sage,
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