Browsing: MAIN COURSES

COOKBOOK RECIPES The Get-Ahead Cook – Slow-braised Short Ribs

The Get-Ahead Cook | Slow-braised Beef Short Ribs

‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’

APPETISERS Chickpea and Lentil Soup

Chickpea and Lentil Soup

A soup that lends itself to using what’s in the storercupboard and the fridge. You’ll find how to adapt this Italian soup to make a middle-eastern chickpea and lentil soup at the end of the recipe. Use any type of lentils from Puy to the black Beluga lentil to the brown POD lentils from Castelluccio di Norcia.

COOKBOOK RECIPES Shepherdless Vegetarian Pie

Glow by Kate O’Brien: Shepherdless Vegetarian Pie

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This meat-free vegetarian Shepard’s Pie is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

COOKBOOK RECIPES Glow by Kate O'Brien: Asian-Style Salmon Bowl

Glow by Kate O’Brien: Asian-Style Salmon Bowl

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This easy Asian-Style Salmon bowl is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

MAIN COURSES Tagliatelle with Lamb's Lettuce, Walnuts and Mint Pesto

Tagliatelle with Lamb’s Lettuce, Walnut and Mint Pesto

Use that carton of lamb’s lettuce that you buy in the supermarket and forget about by turning it into pesto! Adapt this recipe easily using baby spinach or rocket leaves instead of the lettuce and basil instead of the mint. We’ve used walnuts because we had them but you can try cashew nuts, pine nuts or almonds!

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