Recipes

Starters and mains

Inspired dishes that cater for every course and every cuisine...

  • Chilli-roasted sweet potato, cauliflower, rocket and ricotta

    Chilli-roasted sweet potato, cauliflower, rocket and ricotta

    Preheat the oven to 200C/400F/ Gas 6. Line a large baking tray with foil. Toss the sweet potato and cauliflower with the chilli flakes, thyme and olive oil. Spread in an even layer on the baking tray, season with sea salt and pepper and roast for 20 minutes. When cool, toss with the rocket and half of the dressing and finish...read more

  • A very beautiful coleslaw

    A very beautiful coleslaw

    Place the grater attachment on a food processor and grate the carrot. Remove, add the thinnest slicer attachment and slice the white and red cabbage, kale and fennel. Tip into a large bowl and add the herbs. Mix all the dressing ingredients together, season with sea salt and pepper, pour over the vegetables and toss until thoroughly coated....read more

  • Sticky five-spice chicken wraps with nuoc cham and peanut sauce

    Sticky five-spice chicken wraps with nuoc cham and peanut sauce

    Bash the chicken thighs between two large pieces of parchment paper until thin. Slice each one into three strips and set aside. Soak the wooden skewers in cold water for at least 20 minutes. Pound the lemongrass, garlic and ginger in the pestle and mortar until you have a rough paste. Add the fish sauce, honey, five-spice powder and oyster sauce,...read more

  • Roasted vegetables and giant couscous

    Roasted vegetables and giant couscous

    Preheat the oven to 200C/400F/ Gas 6. Line two large baking trays with foil and set aside. Chop the aubergine, courgettes and peppers into 1cm pieces. Place in a large bowl, along with the onion, herbs and a pinch of sea salt and black pepper. Add the olive oil and coat the vegetables. Spread on the baking trays and roast...read more

  • Green papaya, mango and rare beef

    Green papaya, mango and rare beef

    Place the spring onions in a bowl of ice-cold water and set aside. This crisps them up and makes them curl. Drizzle a little olive oil over the skirt steak and season with sea salt and black pepper. Fry in a searingly hot pan for 1-2 minutes on each side (a little longer if the steak is thick) then set...read more

  • Pea and gnocchi extravaganza

    Pea and gnocchi extravaganza

    Cook the gnocchi according to the packet instructions then drain and refresh under cold water. Cover the frozen peas with boiling water, leave for a couple of minutes then drain and refresh under cold water. To make the dressing, put all the ingredients in a blender and blitz until smooth. Season with sea salt and pepper. Add a dash of...read more

  • Chicken ramen

    Chicken ramen

    In a large frying pan, heat the oil then add the ginger and garlic and sauté for 30 seconds. Add the stock, mushrooms, chilli, tamarin or soy sauce and chicken pieces. Cook for 20 minutes. Meanwhile, cook your rice noodles as per the packet instructions. In another saucepan, boil the eggs in plenty of water for 4 minutes, until the whites are cooked...read more

  • Summer lovin’ bowl

    Summer lovin’ bowl

    Preheat the oven to 200C/400F/ Gas 6. Peel and cut the beetroots into 21⁄2cm chunks. Place in a roasting tray and mix with the oil and a big pinch of sea salt and pepper. Roast for 30-40 minutes, until cooked through. While the beetroots are cooking, rinse the buckwheat in warm water. Place in a saucepan with 250ml cold water...read more

  • Roasted beetroot and lentil salad

    Roasted beetroot and lentil salad

    Preheat the oven to 180C/350F/ Gas 4. Cut the beetroots into quarters, place in a roasting tray and rub in 1 tablespoon of the coconut oil then season with salt and pepper. Roast the beets for 40 minutes, until cooked through. While the beetroots are cooking, heat the remaining coconut oil in a frying pan. Add the red onion and sauté until...read more

  • Sweetcorn fritters with tomato salsa and avocado

    Sweetcorn fritters with tomato salsa and avocado

    Place three quarters of the corn kernels in a food processor with the eggs, garlic and salt. Blend until smooth. Add the rest of the corn, all the spices, baking powder, spring onions, fresh coriander and porridge oats then process for 10 seconds. Pour the fritter batter into a bowl. Melt the coconut oil in a small frying pan over a...read more

  • Papaya and peanut salad

    Papaya and peanut salad

    Peel, deseed and cut the papaya into thin slices. Cut the sugar snap peas diagonally into thin strips. In a small bowl, whisk together the dressing ingredients. Mix the papaya, sugar snaps, spring onions, basil and lettuce together with the peanuts. Pour over the dressing and serve....read more

  • Sea scallops with cauliflower purée and capers

    Sea scallops with cauliflower purée and capers

    Grate the zest from the orange and set aside. Using a knife, slice the top and bottom off the orange then follow the curve of the fruit to remove all the peel and white pith. Working over a bowl, slice between the membranes to separate the orange segments. Cut each segment into a few pieces and set aside in the...read more

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