Food

Rice with hake and artichokes

Prep 25 min Cook 1 hr Serves 4 7 tbsp olive oil 2 large onions, peeled and finely chopped 2 green peppers, deseeded and finely chopped 2 globe artichokes, trimmed to the heart, sliced into thin wedges 6 garlic cloves, peeled and finely chopped ½ tsp fennel seeds 800ml fish stock 1 tsp saffron threads 250g calasparra (paella) rice 80ml white wine or fino sherry 1 small bunch flat‑leaf parsley, roughly chopped ½ tsp sweet smoked paprika 400g hake fillets, cut into bite-sized pieces 225g piquillo peppers, torn into strips Heat the oil in a 30-40cm…

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Food

Chicken and rice with almonds and rosemary

Prep 25 min Cook 2 hr Serves 4 1 large chicken, breasts boned and cut into 2-3cm cubes; keep the rest for the stock For the chicken stock 1 onion, peeled and halved 2 carrots, roughly chopped 1 tomato, halved 1 head garlic, halved 3 bay leaves 6 black peppercorns 2 dried nora peppers, broken open, or 1 tbsp sweet paprika 75ml white wine 1 handful parsley stalks 1.5 litres water 1 small pinch saffron For the rice 6 tbsp olive oil 1 large onion, peeled and finely chopped 1 green pepper, deseeded and finely chopped…

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Food

Broad bean pilaf with beetroot borani

 Sam Clark’s broad bean pilaf with beetroot borani. Prep 20 min Cook 2 hr 30 min Serves 4 100g unsalted butter 6 spring onions (including green parts), thinly sliced 2 leeks, washed and cut into 4cm 1 pinch allspice 150g basmati rice, rinsed 2 large potatoes, peeled and cut into 1cm dice 300g broad beans 200g peas 1 bunch dill, roughly chopped ½ bunch flat-leaf parsley leaves, roughly chopped 1 tbsp shredded mint For the caramelised crisp onions 360ml sunflower oil 2 large onions, peeled and sliced For the beetroot borani 500g raw beetroot 400g Greek yoghurt  2…

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Food

Duck fattee with chickpea pilaf

Prep 20 min Cook 2 hr 40 min Serves 8 2.5kg duck 1 tbsp salt ¼ tsp cinnamon For the crispbread 25g butter, melted 2 pitta breads For the chickpea pilaf 75g unsalted butter 4cm cinnamon stick ½ onion, thinly sliced 300g basmati rice, rinsed 1 x 400g tin chickpeas 450ml chicken stock For the fried aubergine 6 tbsp olive oil 1 large aubergine, cut into 2cm cubes 1 tsp salt To layer up the fattee 500g Greek yoghurt ½ garlic clove, peeled and crushed 30g flat-leaf parsley, leaves picked 75g walnut pieces…

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Food

Recipes Food Yotam Ottolenghi’s recipe for New Year celebration tah chin

Yotam Ottolenghi’s tah chin with chicken and spinach, cucumber salad, and courgette and walnut yoghurt. The importance of a story’s end is widely recognised. My favourite endings also offer a bit of melodrama, and shed an exciting new light over proceedings. New Year’s Eve is very much an end chapter, rounding up the year’s events into one big festive countdown, and carrying us into the future in dramatic fashion. To enhance the theatrical effect, I have here the culinary equivalent of fireworks: an impressive Iranian rice cake that had an Instagram…

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Food

How to make the perfect hamburger

 Felicity’s perfect hamburger. Photograph: Felicity Cloake The hamburger may well have European origins, but it took the Americans to see the potential of this “companionable and faintly erotic” chunk of seasoned beef as comfort food extraordinaire: the personification of “the Great Mother herself … the nipple of the Goddess, the bountiful belly-ball of Eve” as Tom Robbins so neatly puts it. Because even if you tuck into seven colours of caviar every weekend, I bet the scent of grilling burgers still gets you all Pavlov’s dog around the chops. It’s that primal, charred, slightly crunchy exterior,…

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Food

Apple Pie Recipe

Ingredients For the Pie Crust: 2 2/3 cups flour 1 teaspoon salt 1 cup shortening 1/2 cup plus 2 tablespoons cold water   For the Apple Pie Filling: 6 cups apples (peeled and sliced Granny Smith or other tart apples) 1 cup brown sugar (more or less according to taste, packed) 2 tablespoons flour 1/2 teaspoon salt 1 tablespoon lemon juice 1/2 teaspoon cinnamon* 1/4 teaspoon nutmeg* 1 tablespoon butter (cold) 1/4 cup milk Steps to Make It To Make the Pie Crust: In a large bowl with a wire whisk, stir together the flour and salt.…

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Food recipies

Apple and ginger strudel with ginger custard

Warm ginger custard served with traditional apple strudel dessert is pure decadence. INGREDIENTS 5 Granny Smith apples 150g caster sugar Grated zest and juice of 1 lemon 2 tablespoons chopped stem ginger in syrup (see note) 2 tablespoons ginger marmalade (see note) (or regular orange marmalade) 2 tablespoons sultanas 100g good-quality ginger biscuits (see note), finely crushed in a processor 10 sheets filo pastry 80g unsalted butter, melted, cooled Icing sugar, to dust GINGER CUSTARD 3 egg yolks 1 teaspoon each cornflour and ground ginger 1/4 cup (55g) caster sugar…

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Food recipies

Chocolate cherry liqueur cake

Chocolate and cherries go hand in hand, and a festive tipple makes the occasion even merrier, so we’ve found a way to combine the two. INGREDIENTS 175g good-quality dark chocolate 80ml (1/3 cup) cherry liqueur* 100ml (6 tablespoons) strong black espresso 75g caster sugar 3 eggs, separated 100g unsalted butter, melted, cooled 50g almond meal 50g plain flour, sifted 425g can pitted black cherries, drained, with 1/4 cup juice reserved CHOCOLATE-CHERRY ICING AND SYRUP 100g good-quality dark chocolate 60ml (1/4 cup) reserved cherry juice 80ml (1/3 cup) cherry liqueur* 100g…

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