Browsing: Recipes

You’ll only use half the lentils for this dish but it makes sense to cook them all and keep the rest for another day or another dish. They’ll last for four days in the fridge and at least two months in the freezer. I like to keep the onion and carrot peelings in a box

An ultra-simple loaf that anyone can make, with a nutty flavour and fairly dense texture; you can make it a bit lighter by using half and half white and wholemeal flour. Invented by the health campaigner Doris Grant during the Second World War, there’s no kneading required. If you have enough tins you can save

This makes a big pan of beans, plenty for six or even eight people, so it’s great for a kitchen supper with friends. It tastes best made a day ahead, and the beans need soaking the day before that. Eat with greens – buttered cabbage is good – and toasted slices of bread. Fancy more

A generous, hearty salad. Any leftovers are good cold the next day. TimingsPrep time: 10 minutesCook time: 30 minutesServes 4 Ingredients1 x 500g bag frozen Mediterranean vegetables, defrosted3 red onions, peeled and cut into eight wedges through the root3 carrots, halved lengthways then cut into 3cm pieces (about 350g total)4 tbsp olive oil250g pearl barley or other whole

Watercress makes a very fine soup. The secret is to cook it as briefly as possible, just enough to sufficiently soften it so it blends smoothly and retains its colour and flavour. You can serve this soup chilled or prepare it ahead, in which case cool it in a bowl of iced water as soon as

Frittatas are basically Italian omelettes and the fillings can vary. Over the years I’ve made them with all sorts, from lobster to cardoons. They work well as a breakfast dish, starter or lunchtime snack.I used Black Cow cheddar for this, which is produced nearby in West Dorset. If you have small non-stick frying pans, try

A revelation in the air fryer is being able to stuff chicken breasts and get them straight in, which makes for a tasty dinner option, especially on a weeknight when you’re after something quick and easy. It’s a good one to experiment with different flavours in the stuffing. Mix it up with sun-dried tomato pesto

For perfectly cut fries, invest in a potato chipper – I have had mine for years and love it. And don’t be tempted to skip the soaking time as it removes the starch on the outside of the sliced potatoes, giving a super-crispy finish. You can increase the sriracha to add more of a kick

If you want to tone down the spiciness here, omit the cayenne pepper. Or, for extra heat, sprinkle with finely chopped red chilli. I usually serve this with rice or noodles but you could also try it with cauliflower rice for a low-carb alternative. TimingsPrep time: 10 minutesCook time: 7 minutesServes2Calories447 kcal per servingIngredients325g wild salmon

These are really easy to make – you don’t need to roll out the dough or use special cutters. Try one with your favourite cuppa.Timings Prep time: 15 minutes, plus cooling timeCook time: 10 minutesServes8Calories222 kcal per servingIngredients190g self-raising flour, plus extra for dusting1 tsp baking powder½ tsp bicarbonate of soda30g cold unsalted butter1 tsp grated orange