Egg & rocket pizzas

Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the centre and bake to boost protein intake.

Ingredients

• 2 seeded wraps
• a little olive oil, for brushing
• 1 roasted red pepper, from a jar
• 2 tomatoes
• 2 tbsp tomato purée
• 1 tbsp chopped dill
• 2 tbsp chopped parsley
• 2 eggs65g pack rocket
• ½ red onion, very thinly sliced

Method

1. Heat oven to 200C/180C fan/gas 6. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 mins. Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs. Turn the tortillas over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato.
2. Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the tortilla is crispy round the edges. Serve scattered with the rocket and onion.
   
   
   Source: bbcgoodfood

Kidney bean curry

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• thumb-sized piece of ginger, peeled and finely chopped
• 1 small pack coriander, stalks finely chopped, leaves roughly shredded
• 1 tsp ground cumin
• 1 tsp ground paprika
• 2 tsp garam masala
• 400g can chopped tomatoes
• 400g can kidney beans, in water
• cooked basmati rice, to serve

Method

1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
2. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
3. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
   
   
   Source: bbcgoodfood

Cauliflower, paneer & pea curry

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare.

Ingredients

• 2 tbsp sunflower oil
• 225g pack paneer, cut into cubes
• 1 head of cauliflower, broken into small florets
• 2 onions, thickly sliced
• 2 garlic cloves, crushed
• 2 heaped tbsp tikka masala paste
• 500g carton passata
• 200g frozen peas
• small pack coriander, roughly chopped
• basmati rice or naan breads, to serve
• raita or your favourite chutney, to serve

Method

1. Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
2. Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
   
   
   Source: bbcgoodfood

Greek-style roast fish

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner.

Ingredients

• 5 small potatoes (about 400g), scrubbed and cut into wedges
• 1 onion, halved and sliced
• 2 garlic cloves, roughly chopped
• ½ tsp dried oregano or ½ tbsp chopped fresh oregano
• 2 tbsp olive oil
• ½ lemon, cut into wedges
• 2 large tomatoes, cut into wedges
• 2 fresh skinless pollock fillets (about 200g)
• small handful parsley, roughly chopped

Method

1. Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
2. Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
   
   
   Source: bbcgoodfood

Courgetti fritters with tomato salsa

Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing.

Ingredients

For the salsa

• 300g pack of room temperature, ripe vine cherry tomatoes, chopped
• 1 small pack of coriander, leaves and stalks chopped (save stalks for the fritters)
• zest and juice of 1 lime (save zest for the fritters)
• 1 green chilli, finely chopped, deseeded, if you like
• 1 garlic clove, crushed
• 2 tbsp extra virgin olive oil

For the fritters

• 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
• 3 spring onions, thinly sliced
• 1 tsp ground cumin
• 100g self-raising flour
• 1 large egg, beaten
• 2 tbsp olive oil, for frying

Method

1. Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
2. In a separate large bowl, mix together the spiralized courgette, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
3. Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2–3 mins on each side until golden. Serve warm with the tomato salsa.
   
   Source: bbcgoodfood

Lighter Scotch eggs

The picnic classic gets a healthy makeover - two thirds of the fat is knocked off by using lentils and lean pork and baking instead of frying

Ingredients

• 5 tsp rapeseed oil
• 1 shallot, finely chopped
• 5 medium eggs
• 85g green lentil (drained weight from a 400g can)
• 225g extra lean pork mince (less than 5% fat)
• 2 tsp finely chopped sage
• 3 tsp finely snipped chive
• ½ tsp dry mustard powder
• good pinch of grated nutmeg
• 1 tbsp plain flour
• 25g panko crumbs (Japanese breadcrumbs)

Method

1. Heat 1 tsp of the oil in a small non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Transfer to a plate and set aside to cool. (No need to wash the pan, you can use it later.)
2. Meanwhile, put 4 of the eggs in a medium pan, covering well with cold water. Bring to the boil – as the water starts to bubble, set the timer and boil for 5 mins. When cooked, pour off the boiling water and cool the eggs under cold water to stop them from cooking further. Mash the lentils well in a medium bowl with the back of a fork, then stir in the pork mince, sage, 2 tsp of the chives, the mustard, nutmeg, cooled shallots, a pinch of salt and a generous grating of black pepper. Peel the shells from the eggs and pat dry with kitchen paper.
3. Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat, tapping off any excess. Pat down a quarter of the meat mix on the work surface to a 12-13 cm circle, using the rest of the flour to keep it from sticking. Cup the circle in your hand and place one of the eggs in the centre. With both hands, pat, press and ease the meat mix around the egg until it is completely and evenly covered. Seal really well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.
4. Mix the panko crumbs on a large plate with the remaining chives. Beat the remaining egg on a plate, brush some all over each coated egg (you won’t use it all), then roll the eggs in the panko crumbs, patting them on to stick. Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins (but not overnight). Heat oven to 190C/170C fan/gas 5.
5. Heat 2 tsp of the remaining oil in the pan you used for the shallot. When quite hot (it is hot enough when a few panko crumbs dropped in sizzle immediately and start to brown), put in 2 of the Scotch eggs and roll in the oil to coat them well. Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don’t overcook or the coating may start to split. Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.
6. Bake the Scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. Halve the Scotch eggs using a sharp knife and serve slightly warm or cold. Best eaten the same day or, when cold, can be stored overnight in the fridge in an airtight container
   
   
   Source: bbcgoodfood

Smoked paprika paella with cod & peas

Ingredients

• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 100g brown basmati rice
• 1 tsp turmeric
• 1 tsp smoked paprika
• 500ml reduced-salt vegetable bouillon
• 1 large red pepper, deseeded and chopped
• 1 large courgette, diced
• 125g frozen peas
• 300g pack skinless Atlantic cod loins, cut into large chunks
• ⅓ small pack parsley, chopped
• ½ lemon, cut into wedges

Method

1. Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of mins to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for 10 mins more.
2. Add the peas and cod, cover the pan and cook for 10 mins more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.
    
   Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella that's also packed with three of your five-a-day, iron, folate and fibre.
   
   
   
   Source: bbcgoodfood

Roasted chickpea wraps

Ingredients

• 2 x 400g cans chickpeas
• 2 tsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 avocados, stoned, peeled and chopped
• juice 1 lime
• small pack coriander, chopped
• 8 soft corn tortillas
• 1 small iceberg lettuce, shredded
• 150g pot natural yogurt
• 480g jar roasted red peppers, chopped

Method

1. Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
2. Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
   
   Source: bbcgoodfood

Turkey & coriander burgers with guacamole

These healthy burgers are full of vitamin C and use low-fat turkey flavoured with herbs and topped with spicy avocado.

Ingredients

• 400g turkey mince
• 1 tsp Worcestershire sauce
• 85g fresh breadcrumb
• 1 tbsp chopped coriander
• 1 red onion, finely chopped
• 1 large ripe avocado, or 2 small
• 1 chilli, deseeded and finely chopped
• juice 1 lime 4 ciabatta rolls, cut in half
• 1 tsp sunflower oil
• 8 hot peppadew peppers, roughly chopped

Method

1. Mix the mince, Worcestershire sauce, breadcrumbs, half each of the coriander and onion, and some seasoning until combined. Form into 4 burgers, then chill until ready to cook.
2. To make the guacamole, mash the avocado with the remaining coriander and onion, the chilli and lime juice, and season.
3. Heat a griddle pan or barbecue until hot. Griddle the rolls, cut-side down, for 1 min, then keep warm. Brush the burgers with the oil to keep them from sticking. Cook for 7-8 mins on each side until charred and cooked through. Fill the rolls with the burgers, guacamole and peppadews.

 Source: bbcgoodfood

Porridge with blueberry compote

Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries - buy frozen to help cut the cost of this filling breakfast.

Ingredients

• 6 tbsp porridge oats
• just under ½ x 200ml tub 0% fat Greek-style yogurt
• ½ x 350g pack frozen blueberries
• 1 tsp honey (optional)

Method

1. Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
2. Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
3. Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.
   
   
   Source: bbcgoodfood

Tuna pasta with rocket & parsley pesto

Whizz up a quick homemade pesto with parsley and lemon juice, then serve spooned through hot pasta with fish, tomatoes and green beans.

Ingredients

• 400g dried pasta
• 140g frozen fine green bean
• 200g cherry tomato, halved
• large pack parsley, roughly chopped
• 100g bag rocket
• 185g can tuna in sunflower oil, drained but reserve the oil
• zest and juice 1 lemon
• 185g can tuna in spring water, drained
• 2 tbsp soured cream or cream cheese

Method

1. Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 mins of cooking time. Drain, reserving a mug of cooking water.
2. Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.
3. Tip the pasta and veg back into the pan and add the pesto, both cans of tuna and the soured cream or cream cheese, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta.
   
   Source: bbcgoodfood

Pea, pesto & sausage lasagne

Ingredients

• 4 tbsp olive oil
• 6 good-quality sausages, meat squeezed from the skins and rolled into cherry-tomato-sized balls
• small head of broccoli (about 400g), cut into small florets
• 250g (small punnet) cherry tomatoes, halved
• 200g frozen peas
• 400g mascarpone
• 150g tub fresh pesto
• large bunch basil, chopped
• 12 lasagne sheets
• 50ml milk
• 100g grated mozzarella
• 3 tbsp grated parmesan
• 20g pine nuts

Method

1. Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
2. Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
3. Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
4. Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.
   
   Source: bbcgoodfood

Courgette lasagne

Ingredients

• 8 plum tomatoes, halved
• 2 garlic cloves, lightly bashed
• 1 tbsp olive oil
• 1 rosemary sprig
• ½ tbsp golden caster sugar
• 2 leeks, sliced into rings
• 20g unsalted butter
• 100g baby spinach
• 500g courgettes, grated
• 10 lasagne sheets
• 250g tub of ricotta
• 125g mozzarella, torn
• 50g parmesan(or vegetarian alternative), grated

Method

1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.
2. Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.
3. In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.
   
   Source: bbcgoodfood

Peanut butter chicken

Ingredients

• 2 tbsp vegetable oil
• 8 skinless boneless chicken thighs, cut into chunks
• 1 garlic clove, crushed
• 2 red chillies, finely sliced (deseeded if you don't like it too hot)
• 2 tsp fresh ginger, grated
• 2 tsp garam masala
• 100g smooth peanut butter
• 400ml can coconut milk
• 400g can chopped tomatoes
• 1 small bunch coriander, ½ roughly chopped, ½ leaves picked
• roasted peanuts, to serve
• cooked basmati rice, to serve

Method

1. Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the garlic, chilli and ginger in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
2. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
3. Serve with the remaining coriander, roasted peanuts and rice, if you like
   
   Source: bbcgoodfood

Beef Wellington

Ingredients

• a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
• 3 tbsp olive oil
• 250g/ 9oz chestnut mushroom, include some wild ones if you like
• 50g/ 2oz butter
•  1 large sprig fresh thyme
• 100ml/ 3½ fl oz dry white wine
• 12 slices prosciutto
• 500g/1lb 2oz pack puff pastry, thawed if frozen
• a little flour, for dusting
• 2 egg yolks beaten with 1 tsp water

Method

1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
   
   
   Source: bbcgoodfood

Slow-cooked Greek lamb

Ingredients

• shoulder of lamb, about 2kg
• 1 garlic bulb, cloves separated but the skin left on
• about 30g anchovies
• 2 tbsp olive oil
• 10 tomatoes, left whole
• 6 carrots, peeled but left whole
• handful fresh sage
• handful fresh rosemary
• handful fresh thyme
• tzatziki, chickpea salad and flatbreads, to serve

Method

1. Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
2. Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
3. Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
   
   Source: bbcgoodfood

BBQ pulled pork

Ingredients

• 2½ kg boneless pork
• shoulder, skin removed
• 3 tbsp olive oil
• 2 tsp Spanish paprika(pimentón)
• 2 tsp mustard powder
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tbsp liquid smoke (optional, see tip, below)

To serve

• 16 brioche buns (see 'goes well with')
• Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Method

1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
6. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
   
   Source:  bbcgoodfood

Coconut & banana pancakes

Ingredients

• 150g plain flour
• 2 tsp baking powder
• 3 tbsp golden caster sugar
• 400ml can coconut milk, shaken well
• vegetable oil, for frying
• 1-2 bananas, thinly sliced
• 2 passion fruits, flesh scooped out

Method

1. Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
2. Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
3. Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
   
   
   Source: bbcgoodfood

Classic potato salad

Ingredients

• 800g small new potato
• 3 shallots, finely chopped
• 1 tbsp small capers(optional)
• 2 tbsp cornichons, finely chopped (optional)
• 3 tbsp mayonnaise, or to taste
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• small handful parsley leaves, roughly chopped

Method

1. Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
2. Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
   
   Source: bbcgoodfood

Ultimate spaghetti carbonara recipe

Ingredients

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti (De Cecco is very good)
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• Maldon salt and freshly grated black pepper

Method

1. Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
2. Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
3. Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
4. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
5. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
6. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
   
   
   Source: bbcgoodfood

Pimm's

Ingredients

• 200ml Pimm's No. 1
• 600ml lemonade
• mint sprigs, sliced cucumber, sliced orange and strawberries, to serve

Method

1. Fill a jug with ice and pour over the Pimm’s and lemonade. Give it a good stir then add the mint, cucumber and fruit.
   
   
   Source:  bbcgoodfood

Rhubarb gin

Ingredients

• 1kg pink rhubarb stalks
• 400g caster sugar (don't use golden - it muddies the colour)
• 800ml gin

Method

1. Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
2. After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
   
   
   Source: bbcgoodfood