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Herb oil recipe
 Poppy shows you how to make a fresh herb oil that is the perfect way to add colour to any dish. 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves)salt 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower 100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves) salt Method Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. Pass the oil through a muslin or fine sieve into a sealable, airtight container. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days.
Panzanella (Tuscan tomato and bread salad) recipe
 Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Each serving provides 200kcal, 4g protein, 19g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 2.5g fibre and 0.3g salt. 5 handfuls chunks of stale sourdough or other breadsalt and freshly ground black pepper7 tbsp extra virgin olive oil2 tbsp red wine vinegar1 medium-sized cucumber, peeled, cut into small chunks1 medium-sized red onion6 vine tomatoes3 garlic cloves, finely choppedhandful torn basil leaves 5 handfuls chunks of stale sourdough or other bread salt and freshly ground black pepper 7 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 medium-sized cucumber, peeled, cut into small chunks 1 medium-sized red onion 6 vine tomatoes 3 garlic cloves, finely chopped handful torn basil leaves Method Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve.
Cialledda salad recipe
 Cold bread salad may not sound very appealing in English, but translated into Italian, with lovely ripe tomatoes, garlic, olives, basil and red onion, now you’re talking! 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz)1 small red onion, very finely sliced500g/1lb 2oz very ripe tomatoes1 garlic clove, crushed½ tsp dried oregano2 tbsp olive oilhandful black olivessmall bunch basil, leaves onlysalt and freshly ground black pepper 1 stale ciabatta, or decent sourdough type bread (around 250g/9oz) 1 small red onion, very finely sliced 500g/1lb 2oz very ripe tomatoes 1 garlic clove, crushed ½ tsp dried oregano 2 tbsp olive oil handful black olives small bunch basil, leaves only salt and freshly ground black pepper Method Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside.Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Tear or cut the bread into chunks of around 3–4cm/1¼–1½in. Sprinkle with a little water, just to help moisten the surface. Add the water gradually – you don’t want it sodden, as it will also soak up some of the tomato juices. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Sprinkle the red onions with a pinch of salt and put in a bowl of cold water for half an hour, then drain and set aside. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Roughly chop the tomatoes and put in a bowl, along with any juices which may have escaped. Add the garlic and oregano and season well with salt and pepper. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving. Drizzle over the olive oil, then add the bread, onions, olives and basil leaves. Leave to stand for half an hour at room temperature before serving.
The easiest ways to make your diet healthier
Whether you’re a dedicated home cook or you regularly resort to ready meals and junk food, you’ll find simple hacks and food swaps here to make your diet healthier and cheaper and your cooking much easier. Watch Rob Eades make meal prep easy, healthy and delicious in this short video. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches.Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack.Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go.Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals.Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat.Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up.Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little.Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought.Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'.If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour.Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Double up on ingredients when you cook, then take the leftovers to work or uni so you can ditch fast-food lunches. Swap white bread and pasta for wholegrains – they’ll keep you fuller for longer, slashing your need to snack. Don’t skip breakfast. If this sounds familiar, prep something the night before so you can eat on the go. Cook simple meals from scratch in the microwave, so there’s no need to rely on ready meals. Stock up on seasonings. Herbs and spices are a cheap way to add flavour to meals without resorting to more fat. Use a non-stick pan – you’ll need less oil for cooking and it’ll be easier to wash up. Add a splash of water rather than more oil to stir-fries once the veggies have cooked a little. Make your own pasta sauces – they’ll contain less salt and sugar than shop-bought. Keep fruit and nuts to hand so you can avoid impluse-buying snacks and 'hanger'. If you eat too much saturated fat, swap yoghurt and crème fraîche for low-fat, no-added-sugar versions. Use a mature cheese too – you’ll need to add less to your dish to get the same flavour. Carry a bottle of water with you. It’s easy to mistake thirst for hunger, so stay hydrated. Watch this 1-minute video for Rob Eades’ 3 tips to make your diet healthier.
Dalgona coffee: does the internet’s new favourite drink actually work?
It’s the South Korean coffee treat that seems to have – almost overnight – gained worldwide popularity. But is it as easy to make as it appears to be? When you search out a recipe for something that looks this good and find it contains just three ingredients – all of which you probably have in the cupboard – you feel like you’ve won the jackpot, right? That’s why, over the last few days, people have been sharing their attempts (especially on TikTok) at making Dalgona coffee. A whipped drink that consists of: Instant coffee granules – yep, got them in stockWater – yes, there’s the tap for thatSugar – we’re always baking so, yes to that too Instant coffee granules – yep, got them in stock Water – yes, there’s the tap for that Sugar – we’re always baking so, yes to that too Somehow (don’t question us – yet – on the chemistry of it all), if you mix two tablespoons of each ingredient and then start whipping it, eventually the dark watery paste turns into a thick whipped cream-esq mixture, which you can add to cold or hot milk for an iced coffee or latte-style treat. But is it as easy as it looks? We tried it out. So here’s what we were aiming for... Our first attempt Spoiler alert: It ended in failure. So the colour’s right. The consistency is not. But we know where we went wrong. We messed with the ingredients. With no instant coffee to hand, we turned to an extremely strong espresso. It wouldn’t thicken up enough. The gloopy mixture was probably too overpowering for a drink, but give us a bowl of vanilla ice-cream and put a spoonful of this on top and it’d be nice as pie. Second attempt Disclaimer: prepare yourselves to witness a massive success! How to make dalgona coffee Yes, aided by an electric whisk (you can use a traditional one, but it will take longer), it proved to be a hit! In fact, we’re so proud of it, we’ve created a recipe page for dalgona coffee. It’s slightly bitter, but has a sweet aftertaste. Its main appeal is the velvety and soft texture – you could be eating coffee-flavoured cream. Mmmmmmm. While it’s smooth enough to sip at, you can of course mix the foamy mixture into the hot milk you’ve topped – once you’ve delighted in your success, that is. We’re not saying that on the third attempt we added coffee liquor to the unfilmed finished result, but we’re not saying we didn’t either…
Callaloo-inspired greens recipe
 5 handfuls spring greens or fresh callallo or spinachdash olive oil 2 garlic cloves, crushed1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock)salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) 5 handfuls spring greens or fresh callallo or spinach dash olive oil 2 garlic cloves, crushed 1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock) salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) Method Wash the greens under a cold tap. Drain them well, then chop roughly and set aside.Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time.If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder.After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste.When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot.
Smoky bacon and tomato soup recipe
 1 tsp olive oil½ onion, chopped2 garlic cloves, chopped4 slices bacon, chopped½ pint chicken or vegetable stock2 tomatoes, chopped2 tbsp tomato purée 1 tsp olive oil ½ onion, chopped 2 garlic cloves, chopped 4 slices bacon, chopped ½ pint chicken or vegetable stock 2 tomatoes, chopped 2 tbsp tomato purée Method Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened.Add the bacon and cook for a further three minutes.Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes.With a hand blender, blend the soup until it's smooth.Serve warm. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Add the bacon and cook for a further three minutes. Add the bacon and cook for a further three minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. With a hand blender, blend the soup until it's smooth. With a hand blender, blend the soup until it's smooth. Serve warm. Serve warm.
Quiz: Match these celebrities to their cookbooks
From members of the royal family to famous TV stars, people in the public eye often choose to share the recipes they cook at home with the rest of the world – sometimes writing entire cookbooks. Capri Cafaro, former US senator, is the latest to showcase her cooking skills. Having been a member of the Senate for a decade before establishing herself as a TV host in America, she has now become a culinary podcast host and published a cookbook. “Cooking and baking was always how I stayed grounded, and it offered an opportunity to unwind and unplug from a lot of the stresses of being in government and public service," she says. “I also used it as an opportunity to bring people together. I would bake pies and bring them into work and use them to celebrate. If we had bipartisan victories and passed a bill, it was a way to bring the different parties and offices together to build bridges. “I feel that food creates a safe space, where you allow yourself to connect with people before you know their titles or their job.” As well as politicians, rappers, singers, soap stars and Hollywood actors have all been known to turn their hand to writing recipe books. Can you match up these titles to their famous authors?
How to make bread without yeast or bread flour
Who’d have thought we’d become a nation of bakers all of a sudden? If the supermarket baking shelves are empty, don’t despair. If you’ve been lucky enough to bag any kind of flour but aren’t sure how to make bread with it, we’ve got easy recipes to see you through – yes, even if you have no yeast! Image source, Getty Soda bread A proper, sliceable loaf, soda bread makes great toast. You can change the flavour by adjusting the ratio of white to wholemeal flour. Scatter in a few oats or seeds in this easy soda bread or go fruity for breakfast in Nadiya’s spotted dick soda bread. Flatbreads and pizza dough You can swap in plain flour, chapati flour, wholemeal flour or a blend to make these easy flatbreads in 15 minutes. Fill and roll them like traditional wraps, or freeze them and defrost in the toaster for a buttery breakfast. This cheaty no-yeast pizza dough uses self-raising flour and is ready in 30 minutes. Scones Whether you like them sweet or savoury, scones require no yeast or bread flour. Nigel Slater’s giant cheese scone is a great accompaniment for lunches and dinners, and can be made with lots of different cheeses. If you toasted a slice with more cheese, we wouldn’t hold it against you. Little wholemeal cheese scones are also perfect for lunch, or you can top a casserole or stew with scone dough, rather like a savoury cobbler. Crackers Once you’ve made homemade crackers, you’ll wonder why you ever bought them. They are so quick and easy, plus utterly customisable. Nice alongside a bowl of soup, but essential with a plate of cheese and chutney. No flour at all? You can whip up a flourless potato scone that makes a great accompaniment to soups or stews or a delicious brunch with grilled tomatoes, spinach or eggs. A potato rosti is a little less fluffy, but equally good. Bread alternatives Yorkshire puddings It’s not bread, we know. But who’s ever sad to see a Yorkie? Whether small Yorkshire puddings with just enough space for a teacup of gravy or this Yorkshire pudding wrap, with a little plain flour to make a batter you’ve got comfort itself. They also freeze brilliantly. Are these unprecedented times not reason enough to throw caution to the wind and try Yorkies for breakfast? Dumplings We see your face falling, but it’s ok. You don’t have to have a box of suet in the cupboard to make fluffy dumplings. These use self-raising flour with a bit of butter and yoghurt. Cook on top of a vegetarian casserole or classic beef stew. Pancakes from odds and ends of different flours Plain white flour, wholemeal flour, spelt flour, or buckwheat flour – almost anything can be used to make quick and easy savoury pancakes. Fill with vegetables, cheese, beans, fish, it really doesn’t matter. If you can only find unusual flours such as gram flour, you can still make pancakes. How to make your own self-raising flour If you have plain flour but no self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g plain flour. Sift it through to ensure the baking powder is evenly distributed. Store in an air-tight container.
Nadiya's 6 hacks to speed up your cooking
 Nadiya’s Time to Eat on BBC Two @ 8pm Mondays. Nadiya Hussain is on a mission to make sure we can all find 'time to eat' well, so she's sharing her hacks to speed up cooking in her new series on BBC Two. “Stop feeling guilty about taking short cuts,” she says. “Life’s too short; enjoy your family and your time". Here's a sneak preview… 1. Tins for the wins Tinned fruit and veg are staples in Nadiya's cupboards, and perfect for an almost instant meal. No need to peel, chop or boil, just pop in the oven and ta-dah. You might even find tinned potatoes in her salads (but don't tell anyone!). Watch Nadiya make her sweet and sticky pineapple upside-down pancakes using tinned pineapple rings. Perfect for cooking with the family on Sunday mornings! Make morning pancakes extra special by adding any tinned fruit you have in your cupboard. 2. 'Cook' with your kettle For super-quick dinners, use ingredients that just need boiling water! “Just because we’re cooking fast doesn’t mean we’re compromising on flavour,” says Nadiya. Vermicelli rice noodles and frozen chopped veg will cook in minutes in a heatproof pot if you pour over freshly boiled water from the kettle. You can pop in cooked meat or if you don't have a fridge to store it in until you're ready to eat it, you can use chopped up jerky, a dried meat, instead. 3. Slay with a tray One-tray meals are quick to prep and save on washing up. Nadiya's Chicken and rice traybake is a winner with the kids. 4. Flatpack your freezer “The freezer is your friend, it’s certainly mine!” Take a look in Nadiya’s freezer and you’ll find a library of 'flat-packed' meals ready to reheat when time is tight. From sauces to her peanut butter and jelly 'traycake' breakfast batter, Nadiya always has a last-minute meal to hand. “If someone tells you 'you can’t have pancakes mid-week,' tell them 'yeah you can, just make them in a tray'”, says Nadiya. They're even easier if you already have the batter in the freezer ready to defrost in the fridge overnight! 5. Onions and garlic made easy "Rather than spending loads of time peeling [garlic cloves] individually, stick [them in a bowl with] some boiling water for 1 minute and they should come off really easily", says Nadiya. And don't bother chopping the garlic and onions, "whack everything in a food processor, easy peasy", she says. 6. Prep pastes like a pro “Buy back loads of time when it comes to dinner” If there's a meal that you cook often, or want to cook often, such as curry, stir-fry or instant noodle pot, making a big batch of the paste or sauce will save loads of time in the long run. Just put it in a sterilised jar and store it in the fridge.