Classic vinaigrette toli

Ingredients 2 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp light olive oil Method Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Gluten-free lemon drizzle cake

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 lemon Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing. Method

Oven-baked chicken pilau

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Tender duck & pineapple red curry

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertainingIngredients 6 duck legs 2 tbsp light brown sugar 4 tbsp red Thai curry paste 1 can coconut milk 2 tbsp fish sauce 6 kaffir lime leaves 1 small pineapple, peeled, cored and cut into chunks 1 red chilli, deseeded and finely sliced, to serve (optional) Method Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves. Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat. Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Spiced lamb koftas with mint & tomato salad OK

Ingredients For the koftas 500g pack lean lamb mince 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped 10 pitted green olives, finely chopped small bunch parsley, chopped 1½ tbsp ras-el-hanout 1 tbsp vegetable oil yogurt, salad and wraps, to serve (optional) For the salad 4 large tomatoes, chopped ½ red onion, very finely sliced small bunch mint, leaves picked juice ½ lemon good pinch of sugar
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Method In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Mango-A-Go-Go® Smoothie Irlee 1

These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.


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Winter greens with bacon butter HOLD 2

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens method Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Fastest-ever lemon pudding Rom

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge pudding is ready in 10 minutes and can easily be a chocolate pud too Ingredients 100g caster sugar 100g softened butter 100g self-raising flour 2 eggs zest 1 lemon 1 tsp vanilla essence 4 tbsp lemon curd crème fraîche or ice cream, to serve Method Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish.
 
rom 5 from Margad on Vimeo.
Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min. a dollop of crème fraîche or scoops of ice cream.Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with

Leftover veg & orange cake TANGARAG 2

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes
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Method Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

Carrot & tomato soup Tahal

Ingredients 3 tbsp olive oil 2 onions, chopped 2 celery sticks, chopped 1¼kg carrots, sliced 250g floury potatoes, diced 5 bay leaves (fresh or dried) 500g carton passata 750g cherry tomatoes 2 vegetable stock cubes 1 tbsp sugar (caster or granulated) 1 tbsp red wine vinegar 250ml whole milk Method Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins. Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.

Asparagus soup HOTEl 1

Ingredients 25g butter a little vegetable oil 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved 3 shallots, finely sliced 2 garlic cloves, crushed 2 large handfuls spinach 700ml vegetable stock (fresh if possible) olive oil, for drizzling (optional) rustic bread (preferably sourdough), to serve (optional)

zochid 32 tugs from margad on Vimeo.

Method Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

One-pot cabbage & beans with wealth fish 1

Ingredients small knob of butter 5 rashers smoked streaky bacon, chopped 1 onion, finely chopped 2 celery sticks, diced 2 carrots, diced small bunch thyme 1 Savoy cabbage, shredded 4 tbsp white wine 300ml chicken stock 410g can flageolet beans in water, drained For the fish 4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on 2 tbsp plain flour 2 tbsp olive oil
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Method Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant. When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

Warm salad of chargrilled courgettes & salmon ireedui

4 tbsp fruity olive oil juice of 1 lemon 2 tsp dried herbes de Provence 1 garlic clove, crushed 8 baby courgettes (200g pack), each cut in half lengthways 2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips 85g bag herb salad, to serve For the dressing 3 tbsp fruity olive oil 1 tbsp lemon juice 1 tsp grainy mustard 2 tbsp chopped fresh tarragon Method Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside. Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they’re thoroughly coated. Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside. Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through. To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.

Rain-or-shine leg of lamb Sorogch

Ingredients 1 leg of lamb, about 2kg/4lb 8oz, butterflied 2 tbsp rapeseed oil 2 tsp caraway seeds, crushed 1 tbsp chopped thyme leaf 1 large bunch parsley, chopped Method Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature. Heat oven to 220C/200C fan/gas 7 or light the barbecue. Mix together the oil, caraway seeds, thyme and parsley with lots of salt and pepper. Smear this all over the lamb, rubbing it well into the meat. You can do this up to a day before. If you are cooking the meat on the barbecue, wait until the fire has died down and the coals are white and glowing. Lay the meat, skin-side down, onto the bars and cook for 15 mins. Flip over and cook for a further 15 mins for slightly pink lamb, or 5 mins longer if you want the meat well done. Remove and leave to rest on a tray, covered with foil, for at least 15 mins. To cook the lamb in the oven, place it on a large shallow baking tray, cook for 15 mins, then turn down the oven to 180C/160C fan/gas 4 and cook for a further 15 mins. Leave to rest for 15 mins. Once the meat has rested, slice it up and pour over any juices from the resting tray.

Slow-cooked rabbit stew Aluurchin 1

Ingredients 140g prunes 50ml brandy 50g soft brown sugar 2 rabbits, jointed plain flour, for dusting 1 tbsp vegetable oil 3 rashers smoked streaky bacon, sliced into thin strips 2 carrots, chopped 1 onion, chopped 2 celery sticks, chopped 1 garlic clove, crushed 2 thyme sprigs 1 bay leaf 150ml red wine, the best you can afford 250ml chicken stock chopped parsley and wild rice, to serve Method Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak. Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour. Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Crustless Quiche Turhtun

TOTAL TIME:1 hr 10 min Prep: 20 min Inactive Prep: 15 min Cook: 35 min YIELD:8 servings LEVEL:Easy INGREDIENTS Nonstick cooking spray 4 large eggs 1 1/3 cups milk 2 teaspoons cornstarch 1 teaspoon ground mustard Half of a 14.5-ounce can diced tomatoes, thoroughly drained (see Cook's Note) One 4-ounce can mushrooms, thoroughly drained 1/2 cup diced thick-sliced deli ham 1/2 cup chopped scallions Kosher salt and cracked black pepper 1 1/2 cups plain croutons 1 cup shredded Cheddar 1/2 cup grated Parmesan RECIPE TOOLS SAVE TO FAVORITES PRINT RECIPE EMAIL TWEET 94 DIRECTIONS Preheat the oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a large mixing bowl, whisk together the eggs, milk, cornstarch and ground mustard. Stir in the drained tomatoes, mushrooms, ham and scallions. Season liberally with salt and pepper. Stir in the croutons before transferring the mixture to the prepared pie plate. Top with the Cheddar and Parmesan. Bake until the center is set, about 30 to 35 minutes. Let cool on a wire rack. Serve warm or at room temperature. Notes You can use the remaining half can of diced tomatoes in Chicken Pozole. Smaller sized croutons work best.

Lancashire hotpot CLOSED 1

Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced 25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced Method Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Winter greens with bacon butter Burgas

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens Method Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Gluten-free lemon drizzle cake HEN

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 lemon Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing. Method

Welsh rarebit muffins GAL

Ingredients 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce Method Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all the ingredients and divide between the muffin cases in the muffin tin. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

Make a meal plan Hamtragch

This strategy may be the most challenging to consistently employ but can make the biggest dent in your budget. Sit down once a week and plan all the meals for that week, and then shop only for the items you need to prepare those meals. Allow for leftovers in your meal plan, and be realistic about how many nights you might eat out or be too busy to cook. Not only does this strategy cut down on the amount of food you buy at the grocery store, but it also decreases the amount of food you waste. Learn more about menu planning with our Six Steps to Successful Menu Planning. View Recipe: Grilled Spice-Rubbed Whole Chicken

Ravioli with artichokes, leek & lemon ehiin

Ingredients 280g jar artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped 1 large leek, finely sliced 1 garlic clove, crushed 3 tbsp cream cheese zest and juice 1 lemon 250g pack spinach & ricotta ravioli 2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional) Method Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice. Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.

Tender duck & pineapple red curry FATE

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertainingIngredients 6 duck legs 2 tbsp light brown sugar 4 tbsp red Thai curry paste 1 can coconut milk 2 tbsp fish sauce 6 kaffir lime leaves 1 small pineapple, peeled, cored and cut into chunks 1 red chilli, deseeded and finely sliced, to serve (optional) Method Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves. Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat. Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Plan ahead Togoo

Make a list of all the dishes you will be serving on the big day. The night before Christmas get out all of your big serving dishes and mark each one with a post-it note for what you will serve on every plate. This way you won't be hunting around for the gravy boat come dinnertime.The presents are wrapped, the decorations are up and the fridge is stocked, as the big day approaches, take time to plan the finer details such as dressing the table and getting the dinner on it in one piece.

Sweet Belgian Waffle hund 3

Geometric Goodness. Belgian mysteries locked away in the little squares of their waffles are yours to solve. Is that a hint of vanilla and a slight sugary crunch? Indeed. But what does it all mean? It means those Belgians really know how to breakfast.

Sweet Belgian Waffle hund 2

Geometric Goodness. Belgian mysteries locked away in the little squares of their waffles are yours to solve. Is that a hint of vanilla and a slight sugary crunch? Indeed. But what does it all mean? It means those Belgians really know how to breakfast.

Sweet Belgian Waffle hund 1

Geometric Goodness. Belgian mysteries locked away in the little squares of their waffles are yours to solve. Is that a hint of vanilla and a slight sugary crunch? Indeed. But what does it all mean? It means those Belgians really know how to breakfast.

Sweet Belgian Waffle hund

Geometric Goodness. Belgian mysteries locked away in the little squares of their waffles are yours to solve. Is that a hint of vanilla and a slight sugary crunch? Indeed. But what does it all mean? It means those Belgians really know how to breakfast.

Honey-roasted duck with creamed cauliflower GEG

Ingredients 1.6kg ducks 2 sprigs thyme 2 bay leaves 4 tbsp honey 2 bunches watercress For the creamed cauliflower 1 head cauliflower, broken into small florets 2 shallots, finely sliced knob of butter 4 tbsp double cream For the garlic crisps 6 garlic cloves 300ml milk vegetable oil, for frying Method Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

Oven-baked chicken pilau Hair

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.