Recipes

Meals & Dishes

Ginger Hibiscus Mocktail

I love this ginger hibiscus mocktail so much! It’s beautiful, has some weight in the flavor department thanks to the hibiscus, and is quite simple to put together. The most straightforward version of this mocktail is to use ginger beer. For a slightly more interesting mocktail, try making our homemade ginger syrup. Both versions are listed in the recipe.

Meals & Dishes

Creamy baked leeks

Serve the creamy leeks alongside this spectacular slow-cooked pork with orange and prunes, also from the Ginger Pig.

Techniques

Glazed roast salmon with pickled cucumber salsa

Who said roasts aren’t for summer? Cook this beauty in the oven or on your grill. The salmon-and-cucumber combo gets an update with smoky and pickled flavours – just add a green salad and new potatoes for a full-on feast.

Ingredients

Prawns in blankets

A great festive canapé that’s ready in a flash, prawns in blankets also taste incredible in a sarnie with mayo and rocket.

Meals & Dishes

Roast pork loin with lavender honey-glazed apricots

In this lovely roast pork loin recipe, lavender honey-glazed apricots soak up the meat juices and are served with the pork, potatoes and a salad of radicchio and watercress, simply dressed with extra-virgin olive oil and balsamic vinegar. The lavender brings out the meatiness of the pork and turns this into something very special.

Techniques

Pomegranate glazed aubergines and courgette tabbouleh

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.

Ingredients

Kimchi prawn cocktail boats

Prawn cocktail will forever be the poster child of 1970s dinner parties, but its appeal is timeless. We’ve added kimchi for tangy crunch and spruced up the dressing with sriracha and soy sauce for a very modern take on a 70s classic.

Meals & Dishes

Burrata with croutons and nettle and basil pesto

Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto. A simple spring starter from Bancone‘s executive chef, Ben Waugh.

Techniques

Korean style barbecue chicken wings with charred potato salad

Cook up sticky, tangy Korean chicken wings on the barbecue in just 30 minutes with our easy recipe. These wings will fly off the plate.

Ingredients

Crab cakes with katsu curry sauce

James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter.

Meals & Dishes

Sea bream with spring onion and brown butter rice

“Sea bream is a lovely fish that is easy to cook and goes brilliantly with the strong flavours in this recipe,” says food writer Melissa Thompson. “The nutty butter soaks into the rice taking with it the lemon, chilli and spring onion, It’s a really quick Easter lunch or spring Sunday roast whose flavour belies the lack of time spent cooking it.”

Meals & Dishes

Easy Pumpkin Mac and Cheese

My family loves this pumpkin mac and cheese recipe! Pumpkin puree makes a velvety, rich mac and cheese. Use pure pumpkin puree, not the can labeled “pumpkin pie mix,” since spices are added.

Techniques

Thai grilled chicken Gai yang

Try grilling Thai style. Gai yang is Thai grilled chicken and nam jim jaew is a wildly popular dipping sauce – sweet, sour and a bit spicy. Recipe from Live Fire by Helen Graves (Hardie Grant £26), out now.

Ingredients

James Martins Coquilles St Jacques

James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato.

Techniques

Gill Mellers brined barbecued turkey with a rich gravy

Gill Meller explains how to brine and barbecue a Christmas turkey. The method may be unconventional but the results are succulent and full of flavour.

Meals & Dishes

Crab, feta and chard quiche

“With the beginning of spring this dish celebrates the incoming lighter days. Quiche is a great idea for Easter Sunday – relatively quick to make and the sweetness of the crab is lifted by the tanginess of the feta. It can be made in advance too, leaving time for a Sunday stroll beforehand.” Food writer, Melissa Thompson

Recipes

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