I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
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.
The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazingPing Coombeson our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
When a recipe comes with a legendary story about how it was invented hundreds of years ago for the visit of a king, it's always worth investigating. Pane Frattau is a traditional Sardinian dish that on the face of it, looks so simple, how could it possibly be special enough to serve royalty?
The tacos that you find on every Mexican street corner are often cooked really quickly - it's street food, you can't hang about. We have a recipe that will allow you to make really quick authentic tacos, that are so tasty, it will become your 'go to' meal.
If you are a seafood lover, then this is a must-do recipe. Our restaurant quality Pescatora sauce is just heavenly, chocked full of delicious pieces of clam, squid, prawn and white fish in a rich tomato and seafood broth. This is a real treat and is so quick to make.
Orecchiette is a pasta shape that hails from the Southern Italian region of Apulia and is perfect for this beautiful pasta dish. Pangratatto is effectively just fried breadcrumbs but it's a great addition to this dish as it adds a brilliant texture. There are lots of different squashes now widely available from good green grocers. We got ours from a fantastic local organisation called Root Connections www.rootconnections.co.uk - a charity that helps homeless people. They have a small farm where volunteers and residents grow fabulous produce to supply homes and restaurants with the fruits of their labour, check it out, it's amazing.
I can remember in one of the first jobs I had as a chef I was given the task of making potato gnocchi. I'd not actually eaten gnocchi before, but I followed the instructions given to me and a little mentoring by the chef. I remember the process of scooping out the flesh from a mountain of baked potatoes, trying not to burn my hands in the process. The dish on the menu was a classic - gnocchi with sage butter and lots of parmesan cheese. Wow, the gnocchi were so light and soft, the dish was so simple.
The idea of making sushi can be a little intimidating, particularly when you hear stories of 15-year sushi chef apprenticeships. The truth is, it's pretty straightforward. You can experiment with loads of different fillings - they are not hard to find in your local shop, and if you're not a fan of handling raw fish, then use smoked fish or just vegetables instead. You could also try different meat fillings like hoisin duck or char sui pork if you're feeling adventurous.
Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, duck, 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.
There is something primal about making your own pasta, a bit like making your own bread. I don’t always have time to do this (or the organisational ability), but when I do, it's deeply rewarding and tastes just SO GOOD. You need just two ingredients for this recipe...00 Pasta flour and fresh eggs.
It’s widely said that at least three-quarters of Mexican’s will eat on the Streets at least once or twice a week. And why not? Here, vendors sell everything from snacks and beverages to massive sandwiches and full platters of food.
Tacos are one of the most popular street snacks. They are commonly filled with pork, beef or chicken but can also contain beans, cheese, cactus, potato or fish. Salsas are always on offer and every taco stand will have one red and one green salsa and often salsas made from avocado, roasted chillies plus a mixture of chopped onions and sour cream.
Tired of supermarket 'Frisbee style' pizzas? It’s true that in the last few years, the standard of shop-bought pizza has improved, let's face it, we've all eaten some really truly terrible ones in our lifetime...