Recipes

Starters and mains

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

  • Chicken mole with red cabbage slaw

    Chicken mole with red cabbage slaw

    Heat the oil in a large flameproof casserole, remove the skins from the chicken thighs and season the flesh with salt and pepper. add to the oil and brown on all sides, then remove to a plate. Add the onions and cook for 5 minutes, until softened. add the cumin and cinnamon and cook for a further 1 minute. Blitz the chillies, 3...read more

  • Spiced peanut parsnip soup

    Spiced peanut parsnip soup

    Preheat the oven to 200C/400F/ Gas 6. Line an ovenproof dish with baking paper, add the parsnips, onion, garlic and ginger and roast for about 20 minutes. Meanwhile, make the topping by stirring all the ingredients together to combine. Season with salt and pepper and set aside. Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli...read more

  • Peanut sweet potato gratin

    Peanut sweet potato gratin

    Preheat the oven to 200C/400F/ Gas 6. Wash the sweet potatoes but don’t peel them. Using the mandolin, slice them into 5mm discs and place in a bowl. Toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt. Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are...read more

  • Cacao, hazelnut and banana porridge

    Cacao, hazelnut and banana porridge

    Put the porridge oats and milk into a pan over a medium heat. Cook, stirring constantly with a wooden spoon, until bubbling, then turn down the heat and simmer, stirring, until creamy. Add the cacao nibs and salt, then take the oats off the heat. Briefly stir the hazelnut butter into the porridge and divide between 2 bowls. Add the sliced...read more

  • Soba noodles with crispy tofu in spicy ramen broth

    Soba noodles with crispy tofu in spicy ramen broth

    Pour the dashi or vegetable stock into a large pan. Bring to the boil over a medium-high heat. Add the dried shiitake and mixed soup vegetables to the stock with a pinch of salt. Lower the heat and let the stock simmer until you are ready to assemble. Transfer 200ml of dashi or stock, without any vegetables, to a small...read more

  • Cream of roasted aubergine and pepper with thyme and lemon fraîche

    Cream of roasted aubergine and pepper with thyme and lemon fraîche

    If you are making vegan lemon fraîche, blend the ingredients, adding a little water at a time until you achieve the desired consistency. Set aside in the fridge until serving. Preheat the oven to 200C/ 400F/Gas 6 and line a tray with greaseproof paper. To make the soup, put the aubergines, tomatoes and peppers cut-side up on the lined...read more

  • Sweet potato, coriander and coconut soup

    Sweet potato, coriander and coconut soup

    Melt the coconut butter in a saucepan over a medium-low heat and sauté the shallots until transparent. Add the carrots, sweet potato, ginger, garlic, ground coriander, cayenne pepper and a pinch of salt. Stir-fry for 3-4 minutes before adding the vegetable broth, coconut milk, rest of the salt and kaffir lime leaves. Let it simmer for 15 minutes or until the...read more

  • Green pea and spinach quinoa with wasabi cream

    Green pea and spinach quinoa with wasabi cream

    Cook the quinoa according to the packet instructions. Set aside. Mix the ingredients for the wasabi cream, then cover and keep in the fridge until serving. Melt the coconut oil in a saucepan over a medium–low heat. Add the sliced shallots and celery. Season lightly with salt and pepper then toss and stir for 5 minutes, until the shallots have...read more

  • Cream of red lentils with an almond and onion tadka

    Cream of red lentils with an almond and onion tadka

    Put the lentils in a large saucepan with 11⁄2litres water. Bring to the boil and skim off any foam that rises to the surface with a spoon. Let the lentils boil for 35-50 minutes, adding more water if it dries up. Keep adding water to achieve the desired consistency. When the lentils are dissolved and creamy, take the pan off...read more

  • Miso soup with ginger, tofu, soba noodles and shiitake mushrooms

    Miso soup with ginger, tofu, soba noodles and shiitake mushrooms

    To make the dashi, soak the kombu in 1litre water overnight in the fridge, or for a minimum of 1 hour. Transfer to a large saucepan, bring to a simmer then remove the kombu. Strain the liquid through a sieve and store in the fridge until ready to use. Cook the soba noodles according to the packet instructions. Rinse in cold...read more

  • Stuffed chicken breast

    Stuffed chicken breast

    Put the spinach in a small bowl and place in the steamer for 2-3 minutes until it wilts. Remove the spinach, squeeze to remove as much moisture as possible, then cut into shreds and place in a dry bowl. Add the cream cheese, dill and some salt and pepper, and mix well. Cut a slice along the side of the...read more

  • The best-ever guacamole and hummus

    The best-ever guacamole and hummus

    For the guacamole : Scoop the avocado flesh into a bowl and mash well with a fork. It doesn’t have to be completely smooth, as a bit of texture is great. Add the lime juice, oil, garlic, chilli, onion, olives and coriander with a pinch of sea salt and mix. For the Mixed seed hummus : Place the seeds, oil, lemon...read more

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