Practical English in the kitchen to cook, eat, share and enjoy.
Ingredients 5 small/medium courgettes, sliced length ways into long strips using a Y-shaped peeler 4 tbsp extra-virgin olive oil 200g kalamata olives, pitted and sliced ½ red chilis, chopped 1 lemon 1 tsp dried oregano 2 tsp red wine vinegar 2 drizzles clear honey 150g soft rinded goat’s cheese Handful fresh mint leaves, torn if…
Ingredients 12 rashers goat bacon 200g sugar snap peas 250g fresh (or frozen) shelled peas 4 big handfuls pea shoots 125g fresh goat’s cheese or goat’s curd 1 tsp dijon mustard Finely grated zest and juice 1 lemon 100ml extra-virgin olive oil, plus an extra splash 25g fresh goat’s cheese or goat’s curd 1 small…
Ingredients rocket 2 handfuls figs 12 ripe, halved Grana Padano 30g, finely grated white wine vinegar 1½ tbsp olive oil 3 tbsp pink peppercorns 1 tsp, crushed Method Lay the rocket and figs, cut side up, on a platter. Put the remaining ingredients (except the pink peppercorns) in a blender and whizz until smooth (or use a stick blender). Add a…
Date almond smoothie Put 1 tbsp almond butter, 1⁄2 chopped frozen banana, 150ml almond milk and 2 pitted chopped dates into a blender. Whizz until smooth. Super green smoothie Put a handful of baby spinach, 1⁄4 chopped avocado, 1⁄4 chopped frozen banana, 1 chopped kiwi fruit, 150ml chilled apple juice and 1⁄2 juiced lime into a blender. Whizz until smooth. Blueberry crush smoothie Put 2 tbsp greek yogurt, a big handful…
Ingredients new potatoes 300g asparagus 400g, trimmed and cut into 3-4 pieces butter 80g, plus extra for the tin onion 1, finely chopped plain flour 80g whole milk 800ml spinach 75g nutmeg a good grating Dijon mustard 1 tsp Italian hard cheese 100g, finely grated frozen peas 75g eggs 5 large red onions 2, thinly sliced red wine vinegar 2 tbsp flat-leaf parsley a small bunch, leaves picked Method Heat…