Is there any better quick and easy supper than cheat’s spaghetti Bolognese? This classic recipe gets a makeover for the lazy cook while maintaining delicious comforting flavours. …
Print Recipe Choripán (chorizo baguette with chimichurri sauce) Serves: 4 Cooking Time: 20 mins Ingredients Chimichurri sauce 2 large handfuls fresh flat-leaf parsley, finely chopped + extra, to garnish 2 garlic cloves, peeled and crushed 30ml (2 tbsp) fresh oregano 30ml (2 tbsp) red wine vinegar 80ml olive oil zest of 1 lemon squeeze of
Print Recipe Mini savoury crème fraîche flapjack cups topped with pulled pork and apple slaw Serves: 4 – 6 Cooking Time: 1 hr 30 mins Ingredients Flapjacks 250g LANCEWOOD Cultured Cream 2 eggs, beaten 500g cake flour, sifted 450ml full-cream milk salt and freshly ground black pepper, to taste Pulled pork 1kg boneless pork shoulder
Print Recipe Aubergine cannelloni with goat’s cheese, pine nuts and baby spinach Serves: 4 – 6 Cooking Time: 30 minutes Ingredients 80ml olive oil 8 purple aubergines, cut into 1cmthick sliced lengthways 1 large onion, chopped 2 garlic cloves, peeled and crushed pinch ground nutmeg 400g baby spinach + extra, to garnish 50g pine nuts
Sure, cherry tomato and strawberry milkshake with vodka is a very unusual combination beverage, but it’s also a yummy twist of sweet and tangy. This take on a Bloody…
Print Recipe Peppadew, roast pepper and goat’s Camembert savoury tart Serves: 6 tartlets Cooking Time: 1 hr Ingredients Pastry 250g butter 3 cups cake flour a pinch of salt 250ml (1 cup) ice water Filling 5 red peppers, sliced and roasted in olive oil and salt 100g peppadews, chopped 150g goat’s Camembert, roughly chopped 4
Duqqa or dukkah is an Egyptian mixture of herbs, spices and nuts. This aromatic black dukkah is full of earthy flavours and perfect as a seasoning or in…
Print Recipe Sweetcorn fritters with a twist Serves: 6 Cooking Time: 10 mins Ingredients 1 stem of lemon grass, finely chopped 1 garlic clove 3 red chillies 3 piquanté peppers, finely chopped 15ml (1 tbsp) peanut oil 15ml (1 tbsp) castor sugar 30ml (2 tbsp) dark soya sauce 100ml water 1 x 410g tin sweetcorn,