Vanilla Shortbread Biscuits

From: How to Cook Well, with Rory O'Connell

I like to give myself every chance of success and when I know that I have the correct amount of ingredients in my bowl that is already a good start. Biscuits and pastries are much less forgiving than, say, a slow-cooked stew, so cooking times are also crucial. Here the rules and guidelines really matter and because I think this is such a marvellous recipe, I would really like it to work properly for you so that it might become a most useful part of your repertoire. This biscuit punches above its weight in terms of texture and flavour. It is a classic example of the value of using butter and, where possible, the value of eating a buttery biscuit or pastry on the day it is made. If you make this biscuit with salted butter it will taste like an Irish or English delight, if you use unsalted butter, it tastes more of France or Italy. There may be better biscuit recipes than this but there are few that are so straightforward, and reward so generously for such a small amount of effort.

A Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo

From: How to Cook Well, with Rory O'Connell

If you do not use all of the chorizo-flavoured oil on the salad, keep it covered in the fridge and use it for frying cooked potatoes or roasting vegetables at a later time. The chilled oil will keep perfectly chilled for several weeks.

Soda Focaccia with Red Onions, Olives and Rosemary

From: Today

Allow to cool slightly before serving.

Roast Beetroot with Ardsallagh Goat's Cheese and Balsamic Vinegar

From: Today

Great for when you're entertaining.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Grilled Garlic Langoustines

From: Today

Serve with lemon wedges.

Kwanghi Chan - Pork & Prawn Dim Sum

Take a look at this recipe for delicious Pork & Prawn Dim Sum - well worth the effort!

Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

Kale Crisps

From: Today

Ingenuity at its best!


From: Today

It is very easy to make your own.


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