Browsing: Recipes

A quick and easy stir-fry dish with prawns, sugar-snap peas, basil, chilli and lime, this makes a simple weeknight dinner to serve with rice. TimingsPrep time: 5 minutes Cooking time: 10 minutesServesTwoIngredients150g raw king prawns, peeled100g sugar-snap peas½ tbsp groundnut oil1 red chilli, halved, deseeded and finely sliced½ green chilli, deseeded and finely sliced2 cloves garlic, finely sliced½ tbsp

This beautiful dish looks sophisticated but in fact it could not be easier. You can swap broccoli for any other vegetable in season; asparagus works beautifully well in spring. It’s best eaten straight away while the halloumi is still warm.TimingsPrep time: 15 minutesCook time: 18 minutes Serves2Calories per serving379 Ingredients 1 large orange2 tsp apple cider vinegar (or

The secret of the brown Betty lies in its simplicity. The apple slices are tossed with sugar and spices and topped with buttery crumbs (in this case made from hot cross buns) for a warm and comforting pud.Cook’s tip: Apples are traditionally used in this pudding and can be peeled or left with the skin-on

This rich chicken stew can be frozen once and eaten the following day for lunch with crusty bread. TimingsPrep time: 10 minutes, plus 30 minutes cooling timeCook time: 1 hour 25 minutes ServesfourIngredients3 bell peppers (red or a mixture of red and yellow)1 x 400g tin whole plum tomatoes800g chicken (either 1 chicken jointed into pieces or all thighs)2

A simple cooking method that delivers great results. The combination of soy sauce, garlic, ginger and chilli transforms the fish.TimingsPrep time: 10 minutesCook time: 10 minutesServes2Ingredients1 tbsp avocado oil or olive oil, plus extra for greasing1 tbsp soy sauce (or tamari)1½ tsp freshly grated garlic1½ tsp freshly grated ginger1 small red chilli, finely chopped2 skinless

The key to a really delicious soup? Cheese. But of course cheese is very calorific, so here I use just enough to enrich the flavour and enhance the texture. The soup is blended to a very smooth consistency, reminiscent of a French potage aux légumes. Partner it up with a slice of good-quality sourdough bread

Flapjacks are pretty hard to beat at the best of times but reach new heights when topped with a thick layer of creamy milk chocolate.Cook’s tip: Any type of oats, rolled, porridge or whole will work well for these flapjacks.TimingsPrep time: 10 minutes, plus cooling timeCook time: 40-45 minutes Makes16-18Ingredients

This makes a good lunch over Easter weekend. You can serve a soup beforehand (something very green such as watercress or parsley).TimingsPrep time: 20 minutesCook time: 10 minutesServes6IngredientsFor the mayonnaise2 large egg yolks½ tsp Dijon mustard1 small garlic clove, crushed150ml olive oil150ml sunflower oil2 tbsp white-wine vinegargood squeeze of lemon juicegood pinch of saffron30g sorrel leavesFor

Crispy chicken and sticky sweet potatoes makes for a sure-fire winner. The herb-filled chimichurri drizzle (an Argentinian-style sauce) is the real star – it can be made in advance, and I recommend making double to have it on hand to drizzle over fried eggs, spread in sandwiches or add to a simple black-bean soup.TimingsPrep time:

This is delicious as it is, but I sometimes also add some diced streaky bacon when cooking the onion, or some hollandaise if I can be bothered to make it. Seek out really large field or Portobello mushrooms if you can.TimingsPrep time: 15 minutesCook time: 35 minutesServes 4IngredientsFor the crusta couple of knobs of butter1 small onion