This is a real 1980s dish that deserves revisiting – the ‘slippers’ are made from carving a channel in a small halved courgette or zucchini so you can stuff it. It can be served hot or cold as a main course or a starter (halve the portion for an appetiser).
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Use a good quality Riesling as the ingredient in this dish and also to drink at the table. A recipe from The German Cookbook, a comprehensive collection of recipes from Michelin-starred chef Alfons Schuhbeck. It’s destined to become a culinary classic. Published by Phaidon which is always a good sign!
Cauliflower, when it is roasted in thick slices, becomes rich and meaty. Flavour it with curry paste before you bake it, then stuff warm tortillas with a slice, add fresh spinach leaves and a spoon of sour cream and a spoon of the spicy Mexican tomato sauce Roja Salsa, serve it in a warm tortilla and you have a vegetarian main course that even meat eaters will love.
Instructions to cook a foolproof Roast Sirloin of Beef from Irish chef Neven Maguire from his cookbook ‘Neven Maguire’s Home Economics for Life’.
When you buy a bunch of spring onions, cut off the green parts, rinse and blitz them with rapeseed or peanut oil and a chunk of ginger and you have a sauce to make this quick noodle dish. that you can have on the able in under 10 minutes. We often add cooked lamb, using the roast crispy nubble that is attached to the top of the bone. Slice it finely and add it to the cooked noodles and toss. Vegan recipe.
Who would believe that you can cook an Italian meal for four with half an aubergine, a clove or two of garlic, a punnet of cherry tomatoes and a few other flavourings but you can, and easily in under 10 minutes.
Rack of lamb is one of the easiest cuts of meat to roast correctly. Ask your butcher to french-trim the racks for you. The method to cook one rack of lamb is the same as it is to roast, 2, 3 or 4.
Morels have a rich woody flavour and they are a decadent treat. Like truffle, they should be used simply. Use fresh or dried pasta for this recipe though we prefer the silky texture of fresh – you’ll find it in the chilled section of most supermarkets. Check the pack for timings, fresh pasta takes about 6 minutes to cook and dried pasta between 7-12 minutes depending on the type you choose.