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Chilli spinach soup recipe
 2 tbsp olive oil½ onion, peeled, chopped1 garlic clove, peeled, finely chopped½ red chilli, chopped500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock)2 handfuls spinach leaves, washedsalt and freshly ground black pepper2 tbsp double cream, to serve 2 tbsp olive oil ½ onion, peeled, chopped 1 garlic clove, peeled, finely chopped ½ red chilli, chopped 500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock) 2 handfuls spinach leaves, washed salt and freshly ground black pepper 2 tbsp double cream, to serve Method Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.To serve, pour the soup into a bowl and drizzle with the cream. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. To serve, pour the soup into a bowl and drizzle with the cream. To serve, pour the soup into a bowl and drizzle with the cream.
Cauliflower and apple soup recipe
 Take two classic British ingredients and whip up a light, fresh soup. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, thinly sliced700g/1lb 9oz cauliflower, very thinly sliced2 Cox’s apples, cored, peeled and diced2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, thinly sliced 700g/1lb 9oz cauliflower, very thinly sliced 2 Cox’s apples, cored, peeled and diced 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the cauliflower and continue to cook for a further 2-3 minutes.Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Put the soup in a blender and pulse until smooth. Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Season to taste with salt and freshly ground black pepper then serve.
Green coconut chutney recipe
 This beautiful fresh green chutney is fragrant and cooling with hot curries - and can be made in seconds! 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut1 large bunch of fresh coriander1 large bunch of fresh mint4-5 green chillies6-8 garlic cloves1 tsp (heaped) cumin seeds1 tbsp sugar1 large lime, juiced (or to taste)salt 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut 1 large bunch of fresh coriander 1 large bunch of fresh mint 4-5 green chillies 6-8 garlic cloves 1 tsp (heaped) cumin seeds 1 tbsp sugar 1 large lime, juiced (or to taste) salt Method Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Taste and adjust the seasoning, adding more lime juice if you like.
Green coriander chutney recipe
 Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries. 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit40g/1½oz mint leaves (optional)6 garlic cloves, peeled6 green bird's-eye chillies, stalks removed5 tbsp vegetable oil2 tsp salt1 tsp sugar1 lemon, juice only 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit 40g/1½oz mint leaves (optional) 6 garlic cloves, peeled 6 green bird's-eye chillies, stalks removed 5 tbsp vegetable oil 2 tsp salt 1 tsp sugar 1 lemon, juice only Method Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. When ready to serve, mix with the salt, sugar and lemon juice.
Trompetti with chestnut and pancetta sauce recipe
 A simple pasta dish is elevated to new heights with a tasty chestnut and pancetta sauce. 360g/12½oz trompetti pasta4 tbsp extra virgin olive oil1 leek, finely chopped80g/2¾oz pancetta, finely chopped300g/10½oz cooked chestnuts, roughly chopped2 rosemary sprigs, leaves picked140g/5oz mascarponesea salt and freshly ground black peppergrated pecorino, to serve 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts, roughly chopped 2 rosemary sprigs, leaves picked 140g/5oz mascarpone sea salt and freshly ground black pepper grated pecorino, to serve Method Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Serve with a sprinkling of grated pecorino.
Summer vegetables in a spinach sauce recipe
 Use any summer vegetables you like to serve with this vibrant, tangy green sauce. A lovely vegetable side dish. 200g/7oz baby spinach200g/7oz mayonnaise bunch fresh chives, snippedbunch fresh coriander, chopped1 tsp Dijon mustard 200g/7oz crème fraîchechive flowers, to garnish 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped 1 tsp Dijon mustard 200g/7oz crème fraîche chive flowers, to garnish 4 tbsp olive oil200g/7oz peas200g/7oz broad beans8 chive flowers1 punnet pea shoots 4 tbsp olive oil 200g/7oz peas 200g/7oz broad beans 8 chive flowers 1 punnet pea shoots Method To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots.
Tuna and green bean salad recipe
 A super quick and easy green bean salad served with zesty tinned fish. Perfect for speedy lunches. 400g/14oz green beans (or broccoli)2 x 110g tin tuna (or any tinned fish)1 lemon, zest and juice2–4 tbsp mayonnaise1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz green beans (or broccoli) 2 x 110g tin tuna (or any tinned fish) 1 lemon, zest and juice 2–4 tbsp mayonnaise 1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives) 2 tbsp olive oil salt and freshly ground black pepper Method Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top.Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper.Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest.
Hot-house eggs recipe
 This recipe is from Roald Dahl's 'Even More Revolting Recipes' 1 slice bread1 tbsp olive oil1 free-range eggsalt and freshly ground black pepper 1 slice bread 1 tbsp olive oil 1 free-range egg salt and freshly ground black pepper Method Cut a hole about the size of an egg yolk in the centre of the slice of bread.Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown.Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately.
Easy creamy vanilla custard recipe
 Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. 2 large free-range egg yolks2 tsp cornflour25g/1oz caster sugar1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract250ml/9fl oz whole milk250ml/9fl oz double cream 2 large free-range egg yolks 2 tsp cornflour 25g/1oz caster sugar 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract 250ml/9fl oz whole milk 250ml/9fl oz double cream Method Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)
Lime and coriander rice recipe
 By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200g/7oz basmati rice3 tbsp fresh chopped coriander1 lime, zest and juicesalt and freshly ground black pepperdash of olive oil 200g/7oz basmati rice 3 tbsp fresh chopped coriander 1 lime, zest and juice salt and freshly ground black pepper dash of olive oil How-to videos Method Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Spoon into a bowl and serve. How-to videos Zesting citrus fruit This recipe is from... Ready Steady Cook. Episode 14 on BBC Two Recipes from this episode Honey-glazed duck served with coriander and mango couscous Honey-glazed duck served with coriander and mango couscous
Blackberry and ricotta hot cakes recipe
 Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey. 200g/7oz blackberries100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only1 lemon, zest only50g/1¾oz plain flour30g/1oz unsalted butter 200g/7oz blackberries 100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained 50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only 1 lemon, zest only 50g/1¾oz plain flour 30g/1oz unsalted butter 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey Method Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries.
Tomato salad Maman Blanc recipe
 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced1 red onion, finely sliced1 shallot, finely chopped1 garlic clove, crushed1 tbsp Dijon mustard3 tbsp rapeseed oilsplash white wine vinegar1-2 tbsp warm water2 tbsp roughly chopped fresh flatleaf parsley1 small handful fresh basil leaves 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced 1 red onion, finely sliced 1 shallot, finely chopped 1 garlic clove, crushed 1 tbsp Dijon mustard 3 tbsp rapeseed oil splash white wine vinegar 1-2 tbsp warm water 2 tbsp roughly chopped fresh flatleaf parsley 1 small handful fresh basil leaves Method Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top.Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper.Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.When ready to serve, scatter over the parsley and basil leaves. Arrange the tomato slices in a circle on a serving platter. Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top. Scatter the red onion over the top. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. When ready to serve, scatter over the parsley and basil leaves. When ready to serve, scatter over the parsley and basil leaves.