‘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.
- At classical Greek banquets olives were served in brine, and sometimes, no doubt, they were served as relishes like this.
- A family favourite that’s truly succulent when cooked in a cast-iron oven.
- If you are using a food processor, add all the solid ingredients and process until the mixture is smooth in texture, then add the liquids.
- Plus, make the shortbread in advance and assemble the day before to save time during the Christmas rush.
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.
How to make Jubilee chicken pie
Haggis – available in vegetarian and gluten free options – is delicious and highly seasoned so makes a perfect tasty topping for simple mushrooms. Serve as a side dish with roast chicken or as a vegetarian main dish with vegetables. There’s nothing like a proper British pie and this Chicken and Ham pie is the perfect comfort recipe.
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.
Clodagh feeds your family for under £5
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.
Transform your midweek meals
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.
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 .
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.