Halloumi salad Recipe

Ingredients

• 750g pack new potatoes, halved
• 200g frozen peas
• 250g pack halloumi, thickly sliced
• juice 1 lemon
• 2 tbsp olive oil
• small pack mint, chopped
• 75g pack pea shoots

Method

1. Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
2. In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
3. Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.

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Summer duck salad

Ingredients

• 2 tsp Chinese five-spice powder
• 1 duck breast, skin on and scored
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 4 tbsp plum sauce
• 4 tbsp dark soy sauce
• 4 tbsp sherry vinegar
• 1 tsp sesame oil
• 110g pack pomegranate seeds
• 1 Little Gem lettuce, quartered lengthways
• 2 medium carrots, julienned or coarsely grated
• ½ cucumber, julienned or coarsely grated
• ½ ripe avocado, stoned, peeled and quartered

Method

1. Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
2. Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
3. Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.
4. Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

By Good Food Magazine subscription – 3 issues for £3  From LoversFood

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Braised Barbecue Spare Ribs

Ingredients

• 5 meaty pork spare ribs (about 1kg)
• 2 tsp olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 2 tins peeled plum tomatoes
• 4 squirts liquid hickory smoke
• 1 tsp sweet paprika
• ½ tsp chipotle powder
• 50g honey
• 50ml cider vinegar
• 1 tbsp apple sauce (optional)
• 1 tsp English mustard
• 30ml bourbon

Method

1. Pre-heat the oven to 180°C and place the spare ribs in a large baking dish.
2. In a large saucepan heat up the olive oil, then add the onions and garlic. Cook on a gentle heat until the onions are turning translucent.
3. Add the tomatoes, cutting them up in the saucepan in a sophisticated fashion with a pair of scissors.
4. As you bring the sauce to the boil add the rest of the ingredients.
5. Simmer for 5-10mins, then pour the barbecue sauce over the spare ribs. Cover the baking dish with foil and cook in the oven for about 3 hours until the meat can pull easily off the bone and the sauce has reduced a little.

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Apple Bacon Grilled Cheese

Recipe type: Sandwich
Cuisine: American
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Serves: 1

Ingredients

• 1 Granny Smith apple, cored and sliced into thin wedges
• 2 slices of bread, buttered
• 10 slices of cheddar cheese
• 4 strips of bacon, fried
• oil for frying

Method

1. Spread a generous amount of butter over one side of the bread and
2. flip it over.
3. Place 4 to 5 slices of cheddar cheese onto the unbuttered side of the bread, followed by enough apple slices to cover the cheese. Add about 2 slices of crispy fried bacon, broken in half, on top of the cheese and another 4 to 5 slices of cheese.
4. Pour about a tablespoon of olive oil into a preheated pan. Place the Sandwich in and and fry it over medium heat, periodically pressing down on the sandwich within an egg flipper, for about 3 min. on each side.
5. Slice, serve and enjoy your Apple bacon, grilled cheese.

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Snowballls Easy Recipe

Recipe type: Dessert
Cook time: 15 mins
Total time: 15 mins
Serves: 10-12

Ingredients

• 1 stick of unsalted butter (8 tbsp)
• 2 tbsp of water
• 3 tbsp of cocoa
• ¾ cup of white sugar
• 2 cups of instant oatmeal
• ½ cup of coconut flakes

Method

1. Add the butter and sugar to a mixing bowl. Using a whisk, cream them together until they are well combined and smooth. You can also use electric mixer as well.
2. Add in the oatmeal and cocoa. Using a spatula, mix until everything is well combined. If it's too dry, add 2 to 3 tbsp of water.
3. Scoop up a heaping tbsp of the mixture, place it in the palm of you hand, and roll it into a ball.
4. Roll the balls in the coconut flakes, place them on a plate, and put them in the fridge to chill for about an hour.
5. Serve and enjoy your snowballs

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Grilled salmon tacos with avocado salsa

Ingredients

• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 4 skinless salmon fillets
• 200g natural yogurt
• 1 garlic clove, crushed
• 2 ripe avocados, stoned, peeled and diced
• 1 red onion, finely chopped
• 2 large tomatoes, deseeded and finely chopped
• 2 limes, juice of 1, 1 cut into wedges
• small pack coriander, chopped
• 8 tacos shells

Method

1. Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
2. While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
3. Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Recipe By Chelsie Collins Magazine subscription – 3 issues for £3

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How To Cook Eggplant parmigiana

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 3 garlic cloves, crushed
• 3 thyme sprigs
• 8 large sage leaves, finely chopped
• 4 x 400g cans chopped tomatoes
• 3 tbsp red wine vinegar
• 3 tbsp golden caster or granulated sugar
• 6 large aubergines, sliced lengthways as thinly as you can
• 100g vegetarian parmesan-style cheese, finely grated
• 85g white breadcrumbs
• 50g pine nuts
• 2 x 125g balls vegetarian mozzarella cheese, torn into small chunks
• handful basil leaves

Method

1. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
4. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

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Sweet Potato and Feta Tortilla

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 large Spanish onion, finely sliced
• 3 sweet potatoes, peeled and cubed into 2cm squares
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon ground cumin
• 200g feta
• 5 medium eggs, whisked together
• 28g fresh coriander, roughly chopped
• 28g fresh mint, roughly chopped
• 28g fresh parsley, roughly chopped
• 75g roasted red peppers, shredded

Method

Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.

Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 – 60 minutes or until the potatoes are softened.

Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.

Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.

Pour in the eggs, add the herbs with plenty of seasoning and mix together.

Spoon the mixture into the baking tin, smoothing down so the surface is flat.

Place in the oven and bake for about 40-45 minutes until just browning.

Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
Serve with the roasted red peppers piled on top.

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Omelette Cheese with Chili

Ingredients

• 1 spring onion
• a few sprigs of fresh coriander
• 2 large eggs
• 1 tbsp sunflower oil
• ½ -1 tsp chopped fresh red chilli, or a generous pinch dried chilli flakes
• 25g mild grated cheddar

Method
Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.

Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

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Coconut fish curry

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Prep:15 mins

Cook:15 mins

By Jane Hornby Magazine subscription – 3 issues for £3

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• thumb-sized piece ginger, finely grated
• 3 garlic cloves, crushed
• 1 tsp shrimp paste
• 1 small red chilli, shredded (deseeded if you don't like it too hot)
• 2 lemongrass stalks, split, then bruised with a rolling pin
• 1 heaped tbsp medium curry powder
• 1 heaped tbsp light muscovado sugar
• small bunch coriander, stems finely chopped
• 400g can coconut milk
• 450g skinless hake fillets, cut into rectangles, roughly credit card size
• 220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
• 1 lime, halved
• cooked rice, to serve

Method the recipe Coconut fish curry

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Cauliflower rice

Ingredients

• 1 medium cauliflower
• good handful coriander, chopped
• cumin seeds, toasted (optional)

Method

Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

By Sara Buenfeld Magazine subscription – 3 issues for £3

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Bubble and squeak

Ingredients

• 1 tbsp duck fat, goose fat or butter
• 4 rashers of streaky bacon, chopped
• 1 onion, finely sliced
• 1 garlic clove, chopped
• 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
• 400g cold leftover mashed potatoes, or cold crushed boiled potatoes

Method

Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.

Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.

Recipe from Good Food Magazine

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Really easy lemonade

Ingredients

• 3 unwaxed lemons, roughly chopped
• 140g caster sugar
• 1l cold water

Method

Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.

Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

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Classic potato salad

Ingredients

• 800g small new potatoes
• 3 shallots, finely chopped
• 1 tbsp small capers (optional)
• 2 tbsp cornichons, finely chopped (optional)
• 3 tbsp mayonnaise, or to taste
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• small handful parsley leaves, roughly chopped

Method

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

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Superhealthy salmon salad

Ingredients

• 100g couscous
• 1 tbsp olive oil
• 2 salmon fillets
• 200g sprouting broccoli, roughly shredded, larger stalks removed
• juice 1 lemon
• seeds from half a pomegranate
• small handful pumpkin seeds
• 2 handfuls watercress
• olive oil and extra lemon wedges, to serve

Method

Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.

Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

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Leftover lamb and potato pie

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Leftover lamb and potato pie

Ingredients

• leftover lamb, about 200g-300g/7oz-11oz
• 100g leftover gravy, if you have any, or a splash of lamb stock
• leftover potatoes, about 250g/9oz
• 50g cheese, grated
• 2 tbsp breadcrumbs, with mixed herbs

Method

Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

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