One of the best ways to ensure you get lots of flavour in your soup is to cook the onion, celery and carrot slowly until they begin to caramelise. This is called a soffritto, and is the base for most sauces and stews in Italian cooking. With two variations including a recipe coined by his Mum, Phil’s showing you a quick and easy bake on this gloomy bank holiday Monday. Clodagh’s no-bake lemon cheesecake is the perfect mid-week dessert to feed the family. A twist on the classic Bakewell, Juliet Sear’s version brings all those classic flavours of almond and cherry into a super simple cake. Phil will be showing us his one-pot spam rice, and spam fritters with pickled red onion, perfect for your lunch or family dinner.
Cook out for a few minutes and turn out on to a large plate, or a marble slab if you have one. Cut the paste into cubes – it will be ﬁrm but still a little sticky. Test the oil for temperature with a little of the mixture – if it rises and colours, the oil is ready. Cook for 3 to 4 minutes until golden-brown and lift out on to kitchen paper. While they are still warm, garnish with a little warmed honey over the fritters and sprinkle them with either poppy seeds or freshly ground pepper. Grease a baking tray and place two large bay leaves in the centre.
Khachapuri is ubiquitous all over Georgia in many shapes and forms. Traditionally it is made with the Georgian cheese, Suluguni. In the UK a good substitute is a mixture of Gouda and Feta cheese. Celia Brooks has been with Divertimenti Cookery School since the very start! She leads gastro tours of London’s foodie hotspots as well as holding her own demonstration classes in the cookery school kitchens. Here she demonstrates a recipe from her renowned “World Vegetarian Classics” cookbook .
‘Pulled’ and tossed in its own sticky onions, serve simply with a green salad and new potatoes, or in some toasted brioche baps with crunchy coleslaw on the side. Food writer and author Mallika Basu shares the perfect recipe for special occassions. This delicious Parsi Sweet and Sour Vegetable Ishtoo is inspired by a stew, served by India’s Parsi community at weddings. This dish enhances the root vegetables and their delicious sweet, sour and spicy flavour.
Collection 03 Fakeaways Don’t be tempted into ordering a greasy take-away – make your favourites for half the price and all the taste. No need to get in the car or pick up the phone, create your own take-away menu for the fridge door and get cooking. Tuck veritecatering.com into our 75 dish menu, filled with global cuisines, family favourites and Joe Wicks approved healthy options. This delicious seasonal winter salad is packed with vitamins and probiotics that will help your immune system throughout the cold months.
Phil Vickery’s summer picnic loaf
The flavours of honey, orange and cloves conjure up for me the essence of this festive season. Roast potatoes are a crucial part of any roast dinner. For ones that are super-crispy on the outside and fluffy on the inside, try this recipe from AGA Demonstrator Penny Zako.
- When cooking there is a slot machine which immediately appears.
- Cato’s recipe uses cumin, but it can overpower the herbs, so it is listed as optional below.
- This recipe is inspired by Cato’s recipe but uses honey to make it sweet.
- This delicious Caramel Blood Orange & Mascarpone Crêpe Cake is perfect for an indulgent brunch or a show-stopping dessert this pancake day.
- Easy to prepare ahead, just pile on plates and add the leaves and hazelnuts before serving.
A savoury upside down scone, reminiscent of a tarte tartin, which can be served hot or cold, and it only uses one pot to help save on the washing up. This simply delicious vegetarian recipe can be frozen for your convenience and is made easy with the option to cook straight from frozen. These mini Filo pastry tartlets are a versatile and appetizing canape to serve with drinks or as part of a selection of dishes this Christmas. A straightforward recipe for super gravy made using your Rayburn cooker. These stuffing parcels are an ideal accompaniment for Christmas dinner. Recipe created on a Rayburn cooker by AGA Demonstrator Penny Zako.
A super recipe for mini Christmas puddings as produced by AGA Demonstrator Penny Zako. These superb streaky bacon, sage and onion stuffing parcels are an indulgent treat for Christmas. A perfect accompaniment to an Easter feast or delicious on it’s own for supper.
This easy one pot recipe, based on the traditional French ‘cassoulet’, is wholesome and tasty containing a selection of bacon lardons and flavourful sausages. This makes a delicious fresh and colourful dish to serve as part of a selection or plated as a starter. Easy to prepare ahead, just pile on plates and add the leaves and hazelnuts before serving.
The Hairy Biker Si’s chicken and spinach curry
Heat two tablespoons of oil in a frying-pan and pour a quarter of the mixture in. When it has set, turn it two or three times to give an even colour. Serve all four pancakes hot with the remainder of the honey poured over and sprinkled with sesame seeds. This recipe is from Apicius, a Roman cookery book of different recipes thought to have been compiled in the 1st century AD.