Practical English in the kitchen to cook, eat, share and enjoy.
Ingredients Good pinch of saffron strands 1 litre rabbit stock or good-quality fresh chicken stock 175g fine beans, stalk ends trimmed 3 tbsp olive oil 750g rabbit pieces 1 medium onion, finely chopped ½ tsp chilli flakes 5 garlic cloves, finely chopped Leaves from 3 x 5cm fresh rosemary sprigs ½ tsp sweet pimentón…
Ingredients 3 tbsp olive oil 2 medium aubergines, cut into 2cm cubes 3 tbsp rose harissa, diluted with 1 tbsp water 300g cherry tomatoes 400g tin chickpeas, drained and rinsed Finely grated zest 1 lemon 3 tbsp tahini, thinned with warm water to create a dressing the consistency of single cream Small handful fresh mint…
Ingredients 1 large orange 200g sustainable raw peeled jumbo prawns, thawed if frozen 1 tbsp extra-virgin olive oil 1 large fennel bulb (about 300g) 1 tsp dijon mustard 2 tsp sherry or white wine vinegar Large handful fresh flatleaf parsley, leaves only 150 g cooked beetroot in natural juice (not vinegar), cut into wedges Method…
Ingredients For the topping 2 x 420g tins apricot halves in light syrup, drained and 75ml syrup reserved 80g unsalted butter 100g light brown sugar For the ricotta sponge 250g unsalted butter, at room temperature 400g ricotta, at room temperature 400g sugar 4 free-range medium eggs, beaten 1 tsp vanilla extract Finely grated zest 1…
Ingredients 4 skinless free-range chicken breasts 2 banana shallots, chopped 3 garlic cloves, crushed 750ml whole milk 40g butter, softened 40g plain flour 2 x 180g packs chargrilled artichokes, drained 150g baby leaf spinach A few fresh dill sprigs, chopped Small bunch fresh tarragon, chopped A few fresh mint sprigs, leaves picked and finely…