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Creamy chargrilled pepper and mushroom pasta recipe
 This simple pasta dinner can be on the table in under half an hour. It’s suitable for vegans too. 1 tsp oil (either use the oil from the jarred peppers or olive oil)1 red onion, finely diced100g/3½oz chargrilled peppers from a jar, chopped2 large garlic cloves, finely chopped25g/1oz fresh basil, chopped200g/7oz chestnut mushrooms, chopped180g/6¼oz tortiglioni pasta250ml/7fl oz vegan cream (single cream consistency)100g/3½oz frozen peas½ small lemon, juice onlysalt and freshly ground black pepper 1 tsp oil (either use the oil from the jarred peppers or olive oil) 1 red onion, finely diced 100g/3½oz chargrilled peppers from a jar, chopped 2 large garlic cloves, finely chopped 25g/1oz fresh basil, chopped 200g/7oz chestnut mushrooms, chopped 180g/6¼oz tortiglioni pasta 250ml/7fl oz vegan cream (single cream consistency) 100g/3½oz frozen peas ½ small lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes.Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl.
Barbecue pork belly recipe
 This pork belly takes no time to cook on the barbecue, but marinating it overnight will give you great flavour and crackling. 1.5kg/3lb 5oz pork belly3 tbsp sea salt2 star anise, ground1 large orange, zest only2 fresh bay leaves8 garlic cloves1 tbsp Sichuan peppercorns½ tsp Chinese five-spice powder200ml/7fl oz olive oil2 tbsp sesame oil 1.5kg/3lb 5oz pork belly 3 tbsp sea salt 2 star anise, ground 1 large orange, zest only 2 fresh bay leaves 8 garlic cloves 1 tbsp Sichuan peppercorns ½ tsp Chinese five-spice powder 200ml/7fl oz olive oil 2 tbsp sesame oil Method Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind.Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside.Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp.
Artichoke pasta recipe
 A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt. 110g/4oz artichokes, marinated in oil1 clove garlic, peeled and crushed1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) 110g/4oz artichokes, marinated in oil 1 clove garlic, peeled and crushed 1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only 450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) Method Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly.Serve in bowls topped with shavings of parmesan cheese. Pour the artichokes, with their oil into a pan and mash them down with a fork. Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly. Add the lemon juice and toss thoroughly. Serve in bowls topped with shavings of parmesan cheese. Serve in bowls topped with shavings of parmesan cheese.
Mango lassi recipe
 When it's hot outside, a frosty mango lassi is sweet and refreshing. Enjoy as an indulgent breakfast smoothie or a fresh dessert. By Manju Malhi From Saturday Kitchen Shopping list Ingredients 100ml/3½fl oz single cream200ml/7fl oz full fat milk400ml/14fl oz natural unsweetened yoghurt400ml/14fl oz mango pulp4 tsp caster sugar 100ml/3½fl oz single cream 200ml/7fl oz full fat milk 400ml/14fl oz natural unsweetened yoghurt 400ml/14fl oz mango pulp 4 tsp caster sugar Method Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Related recipes Strawberry lemonade. By Annie Rigg Drinks to stay hydrated recipes (21) Chocolate milkshake By Laura Wingrove milkshake recipes (4) Milkshake. By Annie Rigg milkshake recipes (4) ‘Dirty’ veggie starter platter. By Joe Florek mango recipes (129) Caribbean pavlova By Elainea Emmott mango recipes (129) Dark mango and ginger rocky road. By Sanjana Modha mango recipes (129) Try as part of this menu Indian Thali. Menu Indian Thali Treat your mum and family to a delicious Indian feast on Mother's Day that is both inexpensive and impressive. Onion bhajis. By Robin Watkinson Starters & nibbles Sweet potato chaat. By Dr Saliha Mahmood-Ahmed Light meals & snacks Okra curry. By Mr Aslam and Mrs Sabir Main course Coconut prawn curry with pea pilau. By Shobna Gulati Main course Chapatis. By Manju Malhi Cakes and baking Dal makhani. By Maunika Gowardhan Main course Cucumber and mint raita. By Jo Pratt Other Mango chutney. By Romy Gill Other Indian salad. By Asma Khan Side dishes
Peach posset recipe
 You will need to leave the posset for at least 4 hours, or preferably overnight, to get a nice set. Brandy-soaked peaches are the treat at the base of this dessert. 4 just-ripe peaches2 tbsp brandy2 tbsp light muscovado sugar300ml/10fl oz double cream75g/2½fl oz caster sugar1 large unwaxed lemon, finely grated zest and juice onlyborage or mint leaves, to decorate 4 just-ripe peaches 2 tbsp brandy 2 tbsp light muscovado sugar 300ml/10fl oz double cream 75g/2½fl oz caster sugar 1 large unwaxed lemon, finely grated zest and juice only borage or mint leaves, to decorate Method Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm.Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight.Decorate with borage flowers or mint. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Decorate with borage flowers or mint. Decorate with borage flowers or mint.
Orange rice cake recipe
 Nutritious and filling, this rice cake is perfect as a teatime snack, or even for breakfast! 1.7 litre/3 pints milk1 vanilla pod½ lemon, zest only, in large pieces200g/7oz sugar300g/10½oz arborio rice5 large free-range eggs, separated50ml/2fl oz orange liqueur40g/1½oz raisins1 orange, zest only, grated, plus extra for serving 1.7 litre/3 pints milk 1 vanilla pod ½ lemon, zest only, in large pieces 200g/7oz sugar 300g/10½oz arborio rice 5 large free-range eggs, separated 50ml/2fl oz orange liqueur 40g/1½oz raisins 1 orange, zest only, grated, plus extra for serving Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.
Plum compôte recipe
 Serve this plum compôte with Greek yoghurt for a healthy dessert or spoon it onto your morning porridge. 300ml/½ pint boiling water150g/5½oz caster sugar500g/1lb 2oz plums, stones removed2 cinnamon sticks3-4 whole star anise 300ml/½ pint boiling water 150g/5½oz caster sugar 500g/1lb 2oz plums, stones removed 2 cinnamon sticks 3-4 whole star anise Method Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving.
Warm, spiced oranges with labneh recipe
 Labneh is a thick strained yoghurt that is easy to make using natural yoghurt. Topped with warm spiced oranges it makes a wonderful breakfast or light dessert. With a GI of 39 this meal is high protein, low GI and provides 193 kcal per portion. 2 x 150g/5½oz pots fat-free natural yoghurt3 orangesgood pinch ground cinnamon2 star anise¼ tsp vanilla extract10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) 2 x 150g/5½oz pots fat-free natural yoghurt 3 oranges good pinch ground cinnamon 2 star anise ¼ tsp vanilla extract 10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) Method For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices.Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract.Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently.Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top.
Classic summer berry sorbet recipe
 This refreshing super-smooth sorbet makes great use of all the wonderful summer fruits that are now in abundance. 500g fresh summer fruitsjuice and grated rind of 1 large orange2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier2 egg whites100g caster sugar 500g fresh summer fruits juice and grated rind of 1 large orange 2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier 2 egg whites 100g caster sugar Method Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer.If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving.