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Ingredients2 tbsp olive oil4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices1 garlic clove, finely sliced¼ ...
09/03/2022

Ingredients
2 tbsp olive oil
4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices
1 garlic clove, finely sliced
¼ tsp dried chilli flakes (optional)
900ml/1½ pint vegetable or chicken stock, made with 1 stock cube
250g/9oz dried spaghetti
150g/5½oz cherry tomatoes, halved
100g/3½oz young spinach leaves
50g/1¾oz Parmesan, finely grated
freshly ground black pepper
Method
Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)
Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.
Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.
When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed.
Stir in the grated parmesan, season with black pepper and serve.

Ingredients1 tbsp olive oil800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs)1 large onion, rou...
09/03/2022

Ingredients
1 tbsp olive oil
800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs)
1 large onion, roughly chopped
2 garlic cloves, chopped
2 large carrots, finely chopped
2 tsp cumin seeds
½ tsp smoked paprika
250g/9oz basmati or long-grain rice
600ml/1 pint chicken stock
large handful chopped dill, plus extra to garnish
salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden.
Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well.
Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve.

Ingredients2 tbsp olive oil50g/1¾oz unsalted butter2 onions, thinly sliced½ butternut squash (approx. 350g), deseeded an...
09/03/2022

Ingredients
2 tbsp olive oil
50g/1¾oz unsalted butter
2 onions, thinly sliced
½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks
½ cauliflower (approx. 350g), cut into small florets, plus any leaves
6 cardamom pods
2 tsp cumin seeds
1 tsp ground cinnamon
pinch chilli flakes
200g/7oz brown basmati rice, rinsed
1 vegetable stock cube, made up with 750ml/26fl oz boiling water
100g/3½oz frozen spinach, defrosted
25g/1oz toasted flaked almonds
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.
Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds.

IngredientsFor the piri-piri sauce1 tbsp red wine vinegar2 tbsp olive oil½ tsp hot smoked paprika½ tsp dried oreganopinc...
08/03/2022

Ingredients
For the piri-piri sauce
1 tbsp red wine vinegar
2 tbsp olive oil
½ tsp hot smoked paprika
½ tsp dried oregano
pinch cayenne pepper
1 tsp lemon juice
For the chicken pitta
1 chicken breast, skin removed, cut in half lengthways
½ lemon, zest plus 1 tsp juice
1 garlic clove, crushed
2 tbsp plain yoghurt
2 tbsp mayonnaise
¼ onion, very thinly sliced
1 large pitta bread (or 2 mini pitta breads), warmed or toasted
2 large lettuce leaves
1 carrot, peeled and then grated, shredded or peeled into ribbons
salt and freshly ground black pepper
Recipe tips
Method
For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside.
Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours.
Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong.
Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist.
Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately.

Ingredients40g/1½oz nest fine egg noodles, broken in half¼ chicken stock pot1 tsp soy sauce½ red chilli, finely chopped2...
08/03/2022

Ingredients
40g/1½oz nest fine egg noodles, broken in half
¼ chicken stock pot
1 tsp soy sauce
½ red chilli, finely chopped
25g/1oz tinned sweetcorn, drained
25g/1oz cooked roast chicken, shredded
25g/1oz baby spinach leaves, roughly chopped
½ lime, zest and juice
sea salt and freshly ground black pepper
Method
Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice.
Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.
Add the lime zest and juice, stir well and season with salt and pepper.

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Kyiv
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