8 Vegan Recipes For Your Christmas Menu
8 Vegan Recipes For Your Christmas Menu Catering for a vegan diet this Christmas? These 8 Vegan Recipes For Your […]...
Everyday Cooking Topics
Crispy Fried Beef with Orange Peel & Black Tea Vinegar
This recipe is the perfect starter for a Chinese inspired banquet. If you would prefer to serve it as a main, it is best with steamed Asian greens.
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Whittaker’s Vegan Oat Milk Peanut Butter Chocolate Cookies
After much anticipation and excitement, Whittaker’s has released an Oat Milk 42% cocoa chocolate. This delicious new addition to Whittaker’s permanent range is the result of nearly two years’ work perfecting the recipe and applying a bit of kiwi ingenuity. Make sure to give it a try or even better use it to make these irresistible Whittaker’s Oat Milk Peanut Butter Chocolate Cookies.
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‘Fesenjan’ – Persian Pomegranate Braised Chicken
Fragrant ‘Fesenjan’ or pomegranate braised chicken has been around since the days of the Persian Empire, some 2,500 years ago. Enjoy the classic flavour-infused Iranian dish, in soup with crispy onions or in a traditional tahchin.
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Braised Carrots with Chilli Vinegar & Crispy Rice Noodles
This vegan dish turns the humble carrot into the star of the show. Combined with flavours of coconut, lime and a kick from chili oil, this warming meal makes a lovely weeknight dinner.
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Dirty Rice with Pulled Pork & Louisiana Hot Sauce
This New Orleans style dirty rice is made with melt-in-your-mouth slow cooked pulled pork and topped with Louisiana hot sauce. Packed full of Cajun flavours and spices, this is a dish that’ll have you coming back for seconds.
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Piri Piri Chicken with Barbecue Sweet Potatoes & Green Olive Jalapeño Salsa
Piri Piri Chicken with Barbecue Sweet Potatoes & Green Olive Jalapeño Salsa. Pack on the flavour with this delicious and […]
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Caramelised Pineapple Old Fashioned with Festive Fortune Cookie
Put a fresh twist on the classic Old Fashioned cocktail this holiday season. Serve with homemade festive fortune cookies for added Christmas fun and cheer.
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Bursting with flavour: Top 10 Summer Desserts
Summer’s here and with it brings plenty of in-season fruit. From nectarines and peaches to cherries and mangoes, enjoy the taste of summer with these delicious desserts.
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Gin & Pepper Berry Glazed Side of Trout
Brushed with a smokey gin and pepper berry glaze, this sticky and golden trout is perfect for entertaining guests. Serve with a pangrattato and radicchio salad and baby lemon balm.
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Slow-Roasted Lamb Shoulder with Rosé Wine & Quince Paste
Marinaded in quince, sumac, mustard and vinegar before being slow-roasted in a pan with rosé and bay leaves, this succulent and flavourful lamb shoulder is sure to be a family favourite.
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Italian Stuffed Turkey Breast with Verjuice & Roasted Pears
Wrapped in prosciutto after being stuffed with Italian-inspired pork herb mixture, these turkey breasts are sure to be succulent and packed full of flavour.
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Christmas Ham with Spiced Cherry & Vermouth Glaze
Your Christmas table will be a feast for the eyes and a pleasure for the senses with this beautiful spiced cherry and vermouth glazed ham, served with a herbaceous, zingy sour cherry gremolata.
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Ottolenghi’s Braised Eggs with Leek and Za’atar
This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.
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Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt
One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of the oven and the yoghurt is straight out of the fridge. The heat of the tomatoes will make the cold yoghurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up with is a must alongside.
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Ottolenghi’s Cauliflower, Pomegranate & Pistachio Salad
It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
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8 Vegan Recipes For Your Christmas Menu
8 Vegan Recipes For Your Christmas Menu Catering for a vegan diet this Christmas? These 8 Vegan Recipes For Your […]
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15 Father’s Day Recipes Dad Is Sure To Love
Treat Dad to all his favourite foods this Father’s Day, with these 15 Fathers Day Recipes Dad Is Sure To Love.
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Spanish Chicken with Roasted Cherry Tomato Romesco Recipe
Embrace warm flavours and try our Spanish Chicken with Roasted Cherry Tomato Romesco Recipe. With smoked paprika, cherry tomatoes bursting […]
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Lancashire Hotpot Recipe
Lancashire Hotpot Recipe. This tender lamb dish is the perfect comfort food for a lazy Sunday night. Serves 6 Prep time […]
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3 easy-to-make vegan-inspired recipes
3 vegan recipes out of ‘Smith & DELI-cious’ by Shannon Martinez & Mo Wyse. This is an edited extract from […]
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Nini’s Nutty Chicken Recipe
Nini’s Nutty Chicken Recipe. This is my sister Nishat’s recipe (we call her Nini), and every time I make this I […]
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Roast Okra With Spicy Tomatoes
Roast Okra With Spicy Tomatoes. When cooked just right, the plump, tender seed pods of the okra plant are my idea […]
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Chargrilled Chicken With Roasted Cabbage Wedges & Lime Hazelnut Dressing
The Spring feast is sure to leave you feeling satisfied.
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