Beetroot-Cured Side of Salmon with Dill Potatoes

From: Catherine's Italian Kitchen

A great starter or nibble amongst friends.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

Brie, Nut and Ginger Wheel

Great for sharing between two for Valentine's Day or as an appetizer or dessert during a dinner party

Chow Down Chicken Noodles

This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.

Friday Fried Rice

This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeawayish, it feels like a treat on a Friday evening. Our ish factors fresh ginger, soya sauce and toasted sesame oil add ish pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.

Huevos rancheros

From: Rachel Allen: Easy Meals

A spicy, one pot wonder from Rachel Allen.

Spanish mussels

From: Rachel Allen: Easy Meals

Serve with lemon wedges and crusty white bread.

Fennel, pink grapefruit and feta salad

From: Rachel Allen: Easy Meals

This dish creates a sumptuous medley of flavours and colours.

Savoy Cabbage Cake

From: Four Live

This works well with Arun Kapil's Chicken Pot recipe and is really easy to make.

Sausage and red onion soda farls

From: Neven Maguire: Home Chef

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.




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