Serves 4 Cooking time 60 mins Ingredients 1 Butternut squash, peeled and cut into chunks 2 tsp Coriander seeds 1 tsp Chilli flakes 1 Onion 1 cup Lentils 1.5 litres Chicken (or vegetable) stock 1 tsp Yellow curry powder Pinch of garam masala Salt Method: Heat the oven to 200C. Grind the coriander seeds, chilli […]
Serves 2 Cooking time 30 mins Ingredients 1 tbsp olive oil 1-2 shallots, finely chopped 2 cloves garlic, chopped 8-10 small florets of broccoli (you could also use spinach or kale, a good few handfuls) splash of white wine 3 generous tbsp creme fraiche 200g short pasta (shells or tubes work well) 50g blue cheese […]
Ok so it’s still deep fried bt at least sweet potato is healthy. This recipe will probably serve about 4 people as a starter or wee snack! Serve with salad and a wedge of lime or maybe a yogurt, cucumber and mint dip.
Method: This recipe uses mafalda corta, a short, flat, ribbony pasta with a wavy edge from the Campania region of Italy. If you can’t find that, any other short pasta (such as penne or gemelli) with ridges to hold the sauce will work just as well. Put the pasta on to cook. Pour a generous […]
Method: A great lunch for the winter months – warming, filling and healthy. Kale, an under-appreciated member of the cabbage family, is packed with bet-carotene, folate and vitamin C so should keep the sniffles at bay! Heat some olive oil in a large soup pan and add the onion and a pinch of salt. Fry […]
Method: This is such an easy soup to make. The basil gives it a lovely pungent flavour but you could also use mint to give a fresher flavour. Heat a generous amount of olive oil in a large pan and add the onion, celery, carrot and garlic. Cover and cook over a low heat, stirring […]
Method: A warming and heathy soup, great for lunch. In a large pan, gently fry the onion in some oil for about 15 minutes, stirring regularly, until soft and starting to caramelise. Add the garlic, ginger and spices and fry for a further 5 minutes. Next, add the stock and vegetables along with some salt […]
Method: Cook the pasta in a large pan of boiling salted water until al dente. Heat 1-2 tbsp olive oil in a frying pan and add the pancetta. Fry over a medium heat, stirring until crispy. Add the garlic and chilli and fry gently for a few minutes. Next, add the butter beans and fry, […]
First make the walnut sauce: The walnuts need to be shelled which is quite painstaking but necessary to remove the bitter flavour. There are two ways to shell them: 1. Cover them with boiling water, leave to stand for 3 minutes and drain. Rub in a clean tea towel which will remove some of the […]
Preheat the oven to 190C. Arrange the halved tomatoes cut side up in a roasting tin, drizzle 2 tablspoons of the oil over them and sprinkle with the garlic and salt and pepper. Roast in the oven for 20 mins turning once. Cook the pasta until al dente. Put remaining oil in a large bowl […]
This recipe was cooked for us by our good friend Marino Benedetti who owns a hotel in Malcesine, Lake Garda. It is a great quick lunch or tea dish. Tip the tomatoes into a small saucepan. Bring to the boil and simmer quite rapidly until well reduced – it should almost become a thick, tomato […]
Make the pasta: Sieve the flour into a food processor and add the eggs, egg yolks, salt and oil. Pulse the mixture until it looks like fine breadcrumbs then mix on a higher speed until it starts to come together. If it looks too dry, add another egg yolk. Dust a clean worksurface with flour […]
Cook the spaghetti in boiling salted water until al dente. Grate the cheeses while the pasta is boiling. Drain the pasta, reserve 4 tbsp of the cooking water. Put the reserved water and the butter back into the hot pan and simmer gently over a low heat. Stir until the butter melts. Remove from the […]
Place the squash in a roasting tray, skin side down. Drizzle over the olive oil and sprinkle on the fennel, chilli, oregano, salt and pepper. Rub this mixture into the squash. Roast in a hot oven (abot 200C) for 20-30 minutes or until the squash is cooked (see Cook’s tip). Once cooked, scrape the flesh […]
Cook the spaghetti in plenty salted water until al dente. Once it is cooked, drain it leaving behind a little of the cooking water. Return to the pan and add the cheese, pepper and salt to taste. Toss well to mix then moisten with olive oil if you like. Serve straight away with a glass […]