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Perfect Overnight Oats
I’m always happy knowing I have these overnight oats in the fridge. They make hectic mornings so much easier! It took me a little while to perfect my overnight oats recipe because I can be quite picky with oatmeal. But I’m happy to share my go-to recipe below, and then you can top it with your favorites. Don’t miss the tiny bit of sweetener, cinnamon, and vanilla, as they make these taste so much better than plain oats.
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Steamed carrots with spring onion and chive butter
Take classic steamed carrots to the next level with a flavoured butter and toasted seeds. Here why we love this easy yet elevated side dish…
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Four cheese, leek and walnut gratin
This multi-layered four cheese, leek and walnut gratin is the ultimate creamy, cheesy side dish. Here’s why you should serve it with Easter lunch or a spring roast…
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Our Favorite Green Juice
This naturally sweet green juice features apple, spinach, parsley, lemon, soothing ginger, and cucumber. I love the flavor. It’s high in iron, vitamin C, essential nutrients, and genuinely makes me feel great!
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Ottolenghi’s roasted carrots with curry leaf dukkah
Roasted carrots with curry leaf dukkah are the perfect side dish for Easter lunch or a springtime roast. Here’s why this recipe from Helen Goh and the Ottolenghi Test Kitchen is so good…
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Asparagus caesar salad
Asparagus is a glorious side for any springtime Sunday dinner and this pretty caesar salad makes the most of its flavour.
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Pear and walnut salad with hot cross bun croutons
Try our pear and walnut salad with hot cross bun croutons for an easy spring lunch. It might sound odd, but here’s why it works…
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Hoisin Sauce Better than Store-Bought
Hoisin sauce is a thick, flavorful condiment popular in Chinese cuisine, particularly Cantonese cooking. It’s added to stir-fries, marinades, and glazes (think Peking duck!). I find store-bought hoisin sauce too sweet, salty, and thick. Once you try this homemade hoisin sauce recipe, you’ll never need to buy it from the store again.
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Ottolenghi’s jerk chicken
Give chicken thighs the Ottolenghi treatment with this easy jerk recipe from Yotam and his test kitchen team.
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Ottolenghi’s potato salad
Try a German potato salad with pancetta, paprika and chives from the Ottolenghi Test Kitchen.
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Easy Pumpkin Pancakes
We love these homemade pumpkin pancakes! They are not too sweet and have a hint of pumpkin spice to make them extra delicious. You can buy pumpkin pie spice or make it yourself. Here is our pumpkin pie spice recipe (I bet you have most if not all, of the spices already in your spice cabinet). For even more pumpkin flavor, serve these pancakes with homemade pumpkin butter.
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Rosemary roast potatoes
Roast potatoes are secretly everyone’s favourite part of Christmas dinner. Regardless of how tender your turkey is or how many trimmings and sauces it comes with, if your roasties don’t hit the mark, there’ll be disgruntled elves all around the table. Thankfully, this rosemary roast potatoes recipe is failsafe, foolproof and fantastically flavourful.
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Lemon Ginger Syrup
Use this Lemon Ginger Syrup to make cocktails, mocktails, herbal teas, and healthier sodas. Our homemade lemon ginger syrup starts with fresh ginger root, freshly squeezed lemon juice, and the perfect amount of sweetener to balance it all out. We love honey for this, but agave nectar or maple syrup are excellent substitutes.
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Chinese pork, drunken potatoes and nashi pear sauce
“Chinese roast pork is a classic, but pairing it with ‘drunken’ potatoes (braised in shaoxing wine) gives the dish a Sunday roast vibe,” says chef Yvonne Poon. “The nashi pear sauce works like a British apple sauce, bringing sweetness and acidity to balance the rich tender meat.”
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Andi Oliver’s Caribbean roast pork (vinidaloush)
Looking for an impressive centrepiece roast for the weekend? Andi Oliver shares a tongue-tingling recipe for vinidaloush, also known as garlic pork. This roast pork from Antigua by way of Portugal will leave the crowd more than satisfied.
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Roast carrots with shatta butter
Ravinder Bhogal gives classic roast carrots a Middle Eastern twist in this side dish recipe, serving them with pistachios and spicy shatta butter. “Sweet carrots with a tickle of chilli heat make for a vibrant side dish,” she says. “If you’d prefer this to be a starter, serve on a bed of labneh or whipped feta.”
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