Family, Food & Recipes

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Some Tasty Spring Inspired Recipes (part 1) - Baked eggs with polenta and ramps

As a kid, I was fascinated by my mother’s Foxfire collection, a series of books documenting life in rural Appalachian Georgia in the 1970s.

Rainbow Chard With Chickpeas - Mussels With Alioli And Jamon Migas (Crumbs) - Pickled Oranges (part 3)

Combine all ingredients, except oranges, in a large saucepan over medium heat with 3/4 cup (185ml) water. Cook, stirring, until sugar dissolves. Bring to the boil then cook for 10 minutes or until slightly reduced. Discard lemon zest and set syrup aside.

Rainbow Chard With Chickpeas - Mussels With Alioli And Jamon Migas (Crumbs) - Pickled Oranges (part 2)

Heat olive oil in a fry pan over medium heat. Whiz bread to crumbs, then add to pan with jamon and cook for 2-3 minutes until golden and crisp. Drain on paper towel.

Rainbow Chard With Chickpeas - Mussels With Alioli And Jamon Migas (Crumbs) - Pickled Oranges (part 1)

Heat 1 tbs oil in a large fry pan over medium heat. Add chard stalks and cook for 3-4 minutes until tender. Drain on paper towel. Heat another 1 tbs oil and add chard leaves. Season and cook for 2-3 minutes until tender. Drain on paper towel.

Simple dishes - Fare to share (part 3) - Banderillas

Wrap the pepper in cling film and leave to cool. Peel and cut into strips. Meanwhile, peel and quarter the tomatoes, then peel and smash the garlic.

Simple dishes - Fare to share (part 2) - Baba ganoush, Habas con Jamon

In a saucepan, heat the oil and fry the onion over a medium heat, stirring until soft and translucent. Increase the heat slightly and add the ham and garlic. Fry until the ham begins to brown. Add the beans and the wine, and cook for a further 8-10 mins, stirring occasionally.

Simple dishes - Fare to share (part 1) - Pitta breads, Crevettes à la Marocaine

Put the four in a bowl and stir in the salt, sugar and yeast. Add the oil to 125ml warm water and pour it into the four. Mix into a dough. Knead for 8-10 mins by machine or hand, until the dough is smooth and elastic.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 6) - Blueberry scones with lime drizzle

Bake for 15-20 minutes, or until risen and golden, then slide onto a wire rack. Mix the lime zest and juice with enough icing sugar to make thick icing. Spoon icing onto each one.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 5) - Broad bean, cauliﬂower and orange biryani

Fry the onions in a good glug of vegetable oil and a knob of butter in a deep frying or sauté pan until it softens, then keep frying until it is dark golden brown. Add the ﬂaked almonds and fry for 1 minute.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 4) - Peach and thyme tatins

Heat the oven to 200C/fan 180C/gas 6. Cut a small cross in each peach and pour boiling water over them. Leave for 1 minute, then drain and peel off the skins.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 3) - Globe artichokes with lemon aioli

Meanwhile, crush or microplane the garlic to a very ﬁne paste and mix it with the egg yolks, mustard and lemon zest. Beat in the oil a drop at a time and then a dribble at a time until a thick emulsion forms. Season and add enough lemon juice to give ﬂavour without making it too sloppy.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 2) - Charred salad onions with romesco sauce

Heat the grill or a griddle pan and brush the onions with oil. Griddle or grill them until they blacken on the outside (or put them over the grey coals of a barbecue). Once blackened, wrap them in newspaper and leave them for 15 minutes to soften.

Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 1) - Strawberry vacherin

Heat the oven to 120C/fan 110C/gas ¼ and line a baking sheet with baking parchment (don’t use greaseproof, it needs to be non-stick). Draw 2 rectangles 20cm long and 10cm wide on the paper, spacing them apart.

Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 3)

Using long metal tongs, hold capsicum over a gas burner, turning, for 10 minutes or until skin is blistered and blackened. (Alternatively, halve and place, skin-side up, under a grill preheated to high).

Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 2)

Heat the oil in a small saucepan over high heat. In two batches, cook leek, stirring constantly, for 2 minutes or until crisp and golden. Drain on paper towel. Set aside to cool.

Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 1)

You will need three 1-cup (250ml) sterilised jars or a 750ml sterilised jar. Jam will keep for up to 3 months; refrigerate after opening.

Quick Fixes – Read In 30 Minutes (part 3) - Lentils with chorizo and cod

Stir in the vinegar (taste the lentils to see if you need both spoonfuls) and most of the parsley. Add the two pieces of cod, season the tops and put a lid on. Cook brieﬂy until the cod is just cooked through, drizzle liberally with olive oil to serve and scatter with some fresh parsley.

Quick Fixes – Read In 30 Minutes (part 2) - Courgete risotto

Fry the shallot and garlic in a knob of butter and some olive oil for a couple of minutes and then stir in the rice. Add the white wine and stir until it has bubbled away. Add the stock in 4 batches, stirring and bubbling gently until it has been absorbed.

Quick Fixes – Read In 30 Minutes (part 1) - Salad smorgo

Hard-boil the eggs for 7 minutes, then cool under running water and peel. Halve the eggs, scoop out the yolks and mash them with mayonnaise and seasoning. Pile this back into the eggs and dust the tops lightly with paprika.

Pot Luck – Stress-Free Cooking (part 2) - Caribbean hotpot

Add the jerk seasoning, thyme, tomatoes, stock, black beans and sweet potatoes. Bring to the boil and simmer for 15 minutes, until the sweet potatoes are tender.

Pot Luck – Stress-Free Cooking (part 1) - Mexican bean and tortilla bake

Add the vegetarian mince and sauté for 2 minutes. Stir in the chilli powder, tomato purée, kidney beans, 200ml water and black beans, then bring to the boil. Cover and cook in the oven for 20 minutes.

Miso Tuna Yaki Onigiri - Roasted Rhubarb Risotto - Chinese Pork Sliders -Pork Cutlets With Spicy Asian Slaw (part 4)

To make the Asian slaw, place the cabbage, carrot, onion, mint, coriander and kaffir lime leaf in a bowl. Combine rice vinegar, sugar, soy sauce, lime juice, fish sauce and chilli in a small bowl and whisk to combine. Toss the slaw with the dressing and set aside.

Miso Tuna Yaki Onigiri - Roasted Rhubarb Risotto - Chinese Pork Sliders -Pork Cutlets With Spicy Asian Slaw (part 3)

Combine vinegar, sugar and 1 tsp salt in a bowl. Stir to dissolve the sugar. Add the carrot and cucumber, then stand for at least 10 minutes to pickle. Drain well and set aside.

Miso Tuna Yaki Onigiri - Roasted Rhubarb Risotto - Chinese Pork Sliders -Pork Cutlets With Spicy Asian Slaw (part 2)

Preheat the oven to 200°C. Combine the ginger, rhubarb, orange zest and sugar in a bowl and toss to combine. Arrange in an even layer in a 32cm baking dish, squeeze over the orange juice and roast for 30 minutes or until sticky and caramelised.

Miso Tuna Yaki Onigiri - Roasted Rhubarb Risotto - Chinese Pork Sliders -Pork Cutlets With Spicy Asian Slaw (part 1)

Cook the sushi rice according to the packet instructions. Add the vinegar and sugar, and stir to combine. Spread out the rice on a tray and set aside to cool.

Light Twists On Classics Snacks (part 3) - Pigs In A Blanket

Transfer hot dogs to prepared baking sheet, lightly spritz tops with more cooking spray; sprinkle with salt and pepper. Bake for 12 to 15 minutes until golden.

Light Twists On Classics Snacks (part 2) - Pulled Pork Sliders With Cabbage Slaw

In large bowl, whisk together yogurt, vinegar and salt. Add cabbage, remaining onion and sunflower seeds, and toss well to coat.

Light Twists On Classics Snacks (part 1) - Beef And Veggie Meatballs In Marinara

Preheat broiler on high and place oven rack 10cm below flame. Rub large rimmed baking sheet with one teaspoon olive oil. In small pot with tight-fitting lid, heat remaining five teaspoons olive oil and saute two garlic cloves over medium.

Impress With Less Stress Meals (part 3) - Portuguese Piri-Piri Chicken

In a large bowl, mix the smoked paprika, ginger, oregano, chilli powder, salt and lemon zest. Add some freshly ground black pepper, then mix in the tomato purée and olive oil to a thick paste. Add the chicken thighs and coat, pushing the paste over and into the chicken.

Impress With Less Stress Meals (part 2) - The Vicar’s Pulled Pork

When ready, remove the pork from the pan to a plate and cover with foil. Heat the liquid left in the dish on the hob until it reduces to a thicker sauce.

Impress With Less Stress Meals (part 1) - Chicken & Chorizo Burgers in Brioche

Prepare the barbecue and grill the patties on medium-high heat for 8-10 mins on each side until cooked. Or fry them in a large non-stick frying pan in the olive oil for 8-10 mins on each side until done.

Hello Summer Recipes - Eat Outside (Part 13) - Waﬄe ice-cream sandwiches

Line a baking tray with baking parchment. If your ice-cream is in a cylindrical tub, cut and peel away the packaging and then cut into 2½cm slices. Sandwich each slice between 2 biscuits.

Hello Summer Recipes - Eat Outside (Part 12) - Flat-grilled chicken with Texas cornbread

Meanwhile, butter a 20cm-square tin. Melt 50g of the butter and whisk in the buttermilk, milk and eggs. Put the polenta, ﬂour, sugar and baking powder in a bowl with a good pinch of salt and stir in the buttermilk mixture.

Hello Summer Recipes - Eat Outside (Part 11) - Hot and sour duck salad with mint and lime

Put the carrot and spring onion into a bowl. Blanch the beansprouts for 1 minute in boiling water then cool under cold running water. Drain and add to the bowl. Add the chilli, mint and coriander and toss everything together.

Hello Summer Recipes - Eat Outside (Part 10) - Egg salad with pickled shallots, capers, cucumber and dill

Tip the shallots the celery into a bowl. Add the mayonnaise, lemon zest, half the juice, Dijon mustard, dill and half of the capers. Fold everything together and season well. Peel the eggs and halve them.

Hello Summer Recipes - Eat Outside (Part 9) - Melting onion, pine nut and curd cheese tart

Melt the rest of the butter and use to brush a shallow baking tray approx 30 x 40cm. Brush the sheets of ﬁlo with butter then use to line base and sides of the tray, overlapping as you go.

Hello Summer Recipes - Eat Outside (Part 8) - Lamb, lemon and pecorino meatballs with orzo

Put the mince, onion, garlic, zest, half the dill and pecorino in a bowl. Season then form into small meatballs (you’ll make about 40).

Hello Summer Recipes - Eat Outside (Part 7) - Grilled salmon with chimichurri sauce

Lay the salmon on a board and cut into 8 equal pieces. Rearrange the salmon into its original shape on an oiled, shallow baking dish or tray it ﬁts into easily, then brush with oil and season.

Hello Summer Recipes - Eat Outside (Part 6) - Spiked lemon and gingerade Spiked lemon and gingerade

Fill a jug half full of ice, add the vodka, liqueur, sugar syrup and lemon juice and stir well. Add another couple of handfuls of ice and the lemon slices. Top up with ginger ale and stir before serving in long glasses.

Hello Summer Recipes - Eat Outside (Part 5) - Ham ‘n’ egg picnic pies

Push the circles down into the holes, gently moulding them to the shape – the pastry will come a little way above the rims. Fill each lined hole with scrunched up baking paper and ﬁll with baking beans.

Hello Summer Recipes - Eat Outside (Part 4) - Frozen watermelon margaritas

To serve, tip everything into a liquidiser or food prosessor and whizz until smooth. Divide the margarita mix between glasses and add a lime wedge or an extra slice of watermelon if you like.

Hello Summer Recipes - Eat Outside (Part 3) - Chargrilled prawns and squid with lemon herb cream sauce

Put the remaining garlic in a small jug with the mustard, soured cream, chives and basil and season well. Fold everything together.

Hello Summer Recipes - Eat Outside (Part 2) - Korean-style BBQ steak with cucumber pickles

Mix the soy sauce, 1 tbsp sesame oil, sake, garlic and ginger in a large shallow dish and mash in the kiwi. Add the steaks, turning them over so they’re coated and leave them in the fridge for at least 2 hours to marinate.

Hello Summer Recipes - Eat Outside (Part 1) - Double-swiss and green chilli relish burgers

Mix all the relish ingredients together with a splash of olive oil and leave it to one side while you make the burgers.

Healthy Food - Meat-Free Mondays (Part 4) -Sweet saﬀron roast tomatoes with labneh

Make the labneh the day before you want to serve the dish. Line a sieve with a piece of muslin or a brand new J-cloth and set it over a bowl. Mix the yoghurt with the garlic, herbs and some salt and pepper. Tip into the cloth, tie it up and chill.

Healthy Food - Meat-Free Mondays (Part 3) - Sicilian artichoke and broad bean salad

Put the raisins to soak in boiling water for 30 minutes, then drain. Make the dressing by mixing the lemon juice, white balsamic and saffron in a very small saucepan and gently heat – the saffron will colour and ﬂavour the liquid as it heats. Cool, then whisk in the honey, 5 tbsp extra-virgin oil and season.

Healthy Food - Meat-Free Mondays (Part 2) - Pilaf of mixed grains, sweet potato and fennel with avocado cream

Toast the quinoa in a dry frying pan for two minutes. Put 1 tbsp of oil into a saucepan and fry the onion until soft and golden. Add the garlic and chillies and cook for 2 minutes, then add the quinoa, bulgar, stock and season. Bring to the boil, then reduce to a simmer. Cover and cook for 15 minutes.

Healthy Food - Meat-Free Mondays (Part 1) - Spring barley couscous with harissa and butermilk sauce

Meanwhile, cook the rest of the vegetables. Simmer the carrots and peas in separate pans until tender; the carrots will take about 15 minutes, the peas about 7. Steam the leeks for 4 minutes, then drain them and run under cold water to keep them a bright colour.

Grilled Harissa Chicken With Herbed Quinoa & Cucumber Yogurt Dressing

Marinate chicken: In a flat baking dish, add chicken and season with salt and pepper. In a large mixing bowl, combine 1 cup yogurt, harissa, paprika, 2 tsp lemon zest and garlic; pour over chicken. Cover and refrigerate for 3 to 5 hours.

Flavoursome Healthy Winter Recipes - All The Comfort Without The Guilt (part 3) - Cauliflower Crust Pizza

Transfer to the baking sheet and, using your hands, pat out into a 9 inch round (optional: brush olive oil over top of mixture to help with browning.