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Coconut samosas recipe
 Give samosas a surprising twist with coconut and fennel. They're super-easy to make! 300g/10½oz plain flour, plus extra for dusting200g/7oz shredded or grated coconut15g/½oz clarified butter (ghee)1½ tsp fennel seedsvegetable oil, for deep fryingsalt 300g/10½oz plain flour, plus extra for dusting 200g/7oz shredded or grated coconut 15g/½oz clarified butter (ghee) 1½ tsp fennel seeds vegetable oil, for deep frying salt Method Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter.Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges.Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges. Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve. Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
Halloween biscuits recipe
 Whip up some homemade Halloween biscuits to delight little ghosts and ghouls. You can cut our easy biscuit dough into spooky shapes and spend the day decorating with icing and sprinkles. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten275g/10oz plain flour1 tsp vanilla extract 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 275g/10oz plain flour 1 tsp vanilla extract 400g/14oz icing sugar3-4 tbsp water2-3 drops food colourings 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. Beat the butter and sugar together in a bowl until combined. Beat the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
Den-marking your mind up recipe
 A Danish-inspired cocktail, for this weekends Saturday Kitchen disco Eurovision party. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 3 tbsp gin (such as aquavit)1 tbsp dry vermouthice 3 tbsp gin (such as aquavit) 1 tbsp dry vermouth ice To Garnish sprig dill lemon peel sprig dill lemon peel Method Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Place the gin and dry vermouth in a mixing glass. Add a handful of ice, stir the drink until cold. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Strain into chilled martini glass, garnish with fresh dill and a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Bramble. By Jack Wakelin gin recipes (47) Gimlet. By Jack Wakelin gin recipes (47) Gin martini. By Jack Wakelin gin recipes (47) This recipe is from... Saturday Kitchen Best Bites. 18/05/2025 on BBC One Recipes from this episode Sichuan chicken with okraPersian-style oxtail stewSweet and sticky pork ribs with root beer-braised onion cornbreadOh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roeVegetarian tacos Sichuan chicken with okra Persian-style oxtail stew Sweet and sticky pork ribs with root beer-braised onion cornbread Oh ah, a little bit more sangria? Calva-douze points Let's get hoppy Scallop ceviche with peas, radishes and smoked roe Vegetarian tacos
Orange purée recipe
 Christmassy spiced orange purée recipes works particularly well with turkey or other poultry. It's like cranberry sauce but with oranges! 100g/3½oz orange zest50ml/2fl oz freshly squeezed orange juice150ml/5fl oz extra virgin olive oil20g/¾oz caster sugarpinch saltpinch cayenne pepper 100g/3½oz orange zest 50ml/2fl oz freshly squeezed orange juice 150ml/5fl oz extra virgin olive oil 20g/¾oz caster sugar pinch salt pinch cayenne pepper Method Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest).Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire.Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Bring a saucepan of water and the orange zest to the boil over a high heat. Reduce the heat until the water is simmering, then simmer for 15 minutes. Drain the zest, replace the water and repeat three more times (this will remove the bitter taste from the orange zest). Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Drain the orange zest and transfer to a food processor. Blend the zest, orange juice and half of the oil to a smooth purée. Continue to add the oil, pulsing after each addition, until the purée reaches the consistency you desire. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed. Season, to taste, with sugar, salt and pepper, then cover and chill in the fridge until needed.
Vegetarian stuffing recipe
 An easy veggie stuffing that can be prepared in advance. If cooking from frozen allow an extra 5-10 minutes in the oven. 40g/1½oz butter2 onions, finely chopped8 sage leaves, finely chopped125g/4½oz fresh breadcrumbs1 free-range egg, beatensalt and freshly ground black pepper, to taste 40g/1½oz butter 2 onions, finely chopped 8 sage leaves, finely chopped 125g/4½oz fresh breadcrumbs 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp. Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp.
Easy sage and onion stuffing recipe
 Homemade stuffing is easy to make from everyday ingredients and makes Christmas dinner that much more special. 4 large onions10 sage leaves125g/¼lb of breadcrumbs40g/1½oz buttersalt and pepper to taste1 egg 4 large onions 10 sage leaves 125g/¼lb of breadcrumbs 40g/1½oz butter salt and pepper to taste 1 egg Method Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
Candied sweet potatoes recipe
 Soft sweet potatoes with melted marshmallow is not the most subtle Thanksgiving side dish, but a wonderful guilty pleasure. 3 orange sweet potatoes, washed3 white sweet potatoes, washed150g/5oz dark brown sugar125g/4oz butter1 tbsp cinnamonvanilla essence 1 orange, juice only150g/5oz marshmallows 3 orange sweet potatoes, washed 3 white sweet potatoes, washed 150g/5oz dark brown sugar 125g/4oz butter 1 tbsp cinnamon vanilla essence 1 orange, juice only 150g/5oz marshmallows Method Heat an oven to oven 200C/400F/Gas 6.Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Heat an oven to oven 200C/400F/Gas 6. Heat an oven to oven 200C/400F/Gas 6. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted.
Braised cabbage with potatoes recipe
 This braised cabbage dish is easy to make, and even easier to eat. 2 tbsp vegetable oil2 Shetland potatoes, chopped into 1cm cubes200g/7oz savoy cabbage, shredded3 sprigs fresh thymehandful fresh coriander1 lemon, juice only 2 tbsp vegetable oil 2 Shetland potatoes, chopped into 1cm cubes 200g/7oz savoy cabbage, shredded 3 sprigs fresh thyme handful fresh coriander 1 lemon, juice only Method Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft.Add the savoy cabbage and thyme sprigs and sauté for a further four minutes.Add the coriander and lemon juice and stir in gently.To serve, place in a large bowl. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Heat the oil in a frying pan. Add the potato and cook for six minutes, until golden and soft. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the savoy cabbage and thyme sprigs and sauté for a further four minutes. Add the coriander and lemon juice and stir in gently. Add the coriander and lemon juice and stir in gently. To serve, place in a large bowl. To serve, place in a large bowl.
Cranberry, sage and sourdough stuffing recipe
 This meat-free 'stuffing' is prepared in the pan, saving crucial oven space on Christmas day or for any other roast dinner. 200g/7oz butter500g/1lb 2oz finely sliced white onionsfew sprigs thyme, leaves onlyrosemary sprig, leaves only5 garlic cloves, finely chopped1 bay leaf300g/10½oz sourdough bread (day-old or stale), breadcrumbed150g/5½oz dried cranberries15g/½oz freshly chopped sage30g/1oz freshly chopped parsley1 lemon, juice and zestsalt and freshly ground black pepper 200g/7oz butter 500g/1lb 2oz finely sliced white onions few sprigs thyme, leaves only rosemary sprig, leaves only 5 garlic cloves, finely chopped 1 bay leaf 300g/10½oz sourdough bread (day-old or stale), breadcrumbed 150g/5½oz dried cranberries 15g/½oz freshly chopped sage 30g/1oz freshly chopped parsley 1 lemon, juice and zest salt and freshly ground black pepper Method Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl. Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl.
Thyme and parsley stuffing recipe
 1 onion, peeled and finely chopped 1 tbsp vegetable oil2 tsp chopped fresh parsley2 tsp chopped fresh thyme leaves85g/3oz fresh white breadcrumbssalt and freshly ground black pepper1 egg, beaten 1 onion, peeled and finely chopped 1 tbsp vegetable oil 2 tsp chopped fresh parsley 2 tsp chopped fresh thyme leaves 85g/3oz fresh white breadcrumbs salt and freshly ground black pepper 1 egg, beaten Method Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind.Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Sweat the onion in the oil until soft but not coloured. Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time. Recipe tips If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label.