Using mince is a great way to create quick and tasty meals from scratch. Mince is really quick to season - you don't need to marinade it for hours because there is more surface area for your spices to work their magic. Mince is pretty economical too...
It's fairly straightforward making a risotto but there are a few things you can do to take your risotto-making skills to the next level. Your choice of rice is key: Arborio is an obvious choice but in Italy, Carnaroli rice is the king for risotto. It has a higher starch content than Arborio which gives your risotto a creamier finish.
Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, chicken and vegetables. They are generally steamed before being crisped up in a pan and served with a dipping sauce. We think of Gyozas as being Japanese, in fact they actually originated in China but were adopted by the Japanese as they are soooooo good.
Served in the street markets of the Sichuan province of China, Bang Bang Chicken is a chilled chicken dish served with a spicy dressing, perfect for warm summer evenings. Traditionally the raw chicken is tenderised by pounding it with a wooden mallet - hence it's quirky name.
Leafy green vegetables are fantastic on pizza. Italians love 'Friarielli' but it's hard to find in the UK so I've used purple sprouting broccoli instead. Use creamy ricotta, salty olives, a good grating of Grana Padano, liberal use of some Calabrian spicy peperoncini and a fantastic pizza awaits.
If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.
Chicken soup is soul food in the purest form. It's simple, healthy and good for your very being. Poaching chicken meat has gone out of fashion here in the UK. Admittedly you do lose the gooey, sticky caramelised bits that are so good when roasting a whole bird - but there are real benefits that come from gently simmering a chicken. As well as soft, juicy, tender meat - you end up with a wonderful broth to use as the base for a hearty soup.
This is a great warm bao bun sandwich recipe - incorporating layers of flavour and texture so each mouthful is a sensory explosion. This recipe cranks up the umami dial with sweet, sticky umami pork, contrasting with sharp pickles, crunchy veg textures, creamy mayo and fragrant herbs.
Ready for a cauliflower renaissance? No more soggy, over-cooked mush, cauliflower deserves to be a dinner-plate hero! This humble vegetable is simply transformed when roasted - it's sweet and nutty with hints of smoky charring on the edges.
We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.
Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, it's popularity is still on the rise here. Deeply satisfying, umami packed broth with special ramen-style noodles and toppings that add texture, freshness and flavour - this is such a special dish.
I love the way amazing food can conjure up vivid memories. I first tasted satay years ago at my mate Woody's 18th birthday party - his wonderful Malaysian mum had made chicken satay skewers. I can remember thinking that it was possibly the most delicious thing I had EVER eaten.
I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
