Sesame and soy duck fillets and green papaya salad Serves: 4 Green papaya is a used extensively in Thai and South East Asian cooking where it is traditionally served as a refreshing salad. The slightly tart quality of the fruit absorbs the sweet salty dressing perfectly, a perfect foil to the richly flavoued duck. 4 …
Barbecued chicken with sumac, pomegranate molasses and mograbiah Here I use a whole chicken, butterflied, so it cooks evenly on the barbecue. Alternatively use chicken thigh joints and cook for 10-12 minutes each side. Serves 4 1.75 kg free-range organic chicken 4 tbs extra virgin olive oil, plus extra to drizzle 1 tbs …
Having hopefully got taste buds tingling with my first noodle recipe last week, a spicy beef pho, I thought I would opt for something totally different in this week’s post. Noodles come in all shapes and sizes from the long thin, slippery and slurpy noodles of the Vietnamese inspired soup, to the Chinese dumplings I …
Preheat your barbecue (or ridged-grill pan) until hot and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing. Serve with homemade blue potato crisps.
Arrange the peas, shredded chicken, pea shoots and herbs on serving plates and serve drizzled with the coconut chilli dressing.
This elderflower syrup recipe is simple to make and the end result refreshing and delicious. Add ice cubes and sparkling water for a lovely summer drink or perhaps top up with Prosecco for a wonderfully fragrant aperitif.
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