Main Ingredient
Beef and Mushroom Stroganoff
Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go...
Boston (in Lincolnshire) Baked Beans
We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s F...
Irish Stew for St Patrick’s Day
Chef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones ...
Lamb braised in milk with garlic & fennel
This recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali,...
Kimchi noodle soup
Kimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft b...
Kimchi and prawn fritters
As usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox...
Lebanese Pita Pizza
There is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the ...
Cucumber Pickle
This pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winte...
Warm lentil and sausage salad
Sausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.
Smoked Chicken and Potato Salad
A simple lunch or easy supper that is quick to make and shows off our delicious smoked chicken.
Crab & Chorizo Empanadas
Makes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.
Crab Cakes
Makes 12 / prep time – 30 minutes Preheat the oven to 180°C and bake for about 30 minutes.
Devon Steak Pasty
Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C ...
Best Braised Lentils
Simple lentils can be made into a main by the addition of other vegetables to the soffritto base. Greens can be add...
Fabada Asturiana
Tapas come in many guises, from simple tortilla to London-centric ‘picture on a plate’ restaurant creations but oft...
Carbonnade Flamande
You might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there...
Chorizo with piquillo peppers
The beauty of the Luis Gil cooking chorizo, or Chorizo fresca as it says on the packet, is that it doesn’t fall to ...
Chunky chilli con carne
There's chilli and there's chilli. Everyone has their version but I think this one, using diced chuck, is...
Stuffed Tomatoes
Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what go...
Caponata Involtini (aubergine rolls)
These little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who...
Panzanella -Tuscan bread and tomato salad
As my sister said to me - 'who would have thought bread and tomatoes could be so delicious'.? Actually, i...
Tabbouleh
Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green ...
Masala Mussels
It might be a bit messy but it's worth it. Add a little of the mussel cooking liquor to the sauce if it's...