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Pickled mackerel recipe
 Swedish pickled mackerel with onions is a traditional dish that is often served as part of the smorgasbord, but can be enjoyed all year round. 250ml/9fl oz white vinegar125g/4½oz sugar1 tbsp salt1 tsp whole allspice1 tsp whole cloves1 tsp mustard seeds2 bay leaves1 cinnamon stick2 large onions, thinly sliced1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized piecesrye bread slices, to serve 250ml/9fl oz white vinegar 125g/4½oz sugar 1 tbsp salt 1 tsp whole allspice 1 tsp whole cloves 1 tsp mustard seeds 2 bay leaves 1 cinnamon stick 2 large onions, thinly sliced 1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized pieces rye bread slices, to serve rye bread Method Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes.Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days. Serve the pickled mackerel cold on rye bread. Serve the pickled mackerel cold on rye bread.
Swedish new potatoes recipe
 Freshly boiled new potatoes are served on rye bread with soured cream, fried red onions and dill. 16 new potatoes, scrubbed4 tbsp butter1 small red onion, thinly sliced4 rye bread slices125g/4½oz soured creamsalt and freshly ground black pepper fresh chopped dill, to garnish 16 new potatoes, scrubbed 4 tbsp butter 1 small red onion, thinly sliced 4 rye bread slices 4 rye bread slices 125g/4½oz soured cream salt and freshly ground black pepper fresh chopped dill, to garnish Method Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes.Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside.Slice the new potatoes in half and season with salt and pepper.Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside. Slice the new potatoes in half and season with salt and pepper. Slice the new potatoes in half and season with salt and pepper. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately. Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately.
Gravadlax with potato salad recipe
 Homemade cured salmon takes a while to prepare but it is worth the wait for such a richly flavoured dish. 45g/1¾oz sea salt1½ tsp crushed black pepper30g/1oz caster sugar2 tbsp chopped fresh dill400g/14oz salmon, skin on and pin boned 45g/1¾oz sea salt 1½ tsp crushed black pepper 30g/1oz caster sugar 2 tbsp chopped fresh dill 400g/14oz salmon, skin on and pin boned 500g/1lb 2oz small new potatoes, boiled2 tbsp crème fraîche2 tbsp chopped fresh lovage or flatleaf parsley2 banana shallots, peeled and choppedsea salt and pink pepper, to garnish 500g/1lb 2oz small new potatoes, boiled 2 tbsp crème fraîche 2 tbsp chopped fresh lovage or flatleaf parsley 2 banana shallots, peeled and chopped sea salt and pink pepper, to garnish 3 tbsp olive oil1 tbsp white wine vinegar1 tsp English mustard1 tbsp runny honey 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp English mustard 1 tbsp runny honey 1 frisée lettuce, leaves removed 1 frisée lettuce, leaves removed Method To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides.To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper.For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves.When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves. When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves.
Couscous salad recipe
 A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts. Each serving provides 673 kcal, 42.5g protein, 53g carbohydrates (of which 48g sugars), 30g fat (of which 4.5g saturates), 6.5g fibre and 2.2g salt. 225g/8oz couscous, prepared according to the packet instructions8 small preserved lemons, flesh and rind finely chopped180g/6⅓oz dried cranberries120g/4⅓oz pine nuts, toasted160g/5¾oz unsalted shelled pistachio nuts, roughly chopped125ml/4fl oz olive oil60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped1 tsp salt, or to taste80g/2¾oz rocket leaves 225g/8oz couscous, prepared according to the packet instructions 8 small preserved lemons, flesh and rind finely chopped 180g/6⅓oz dried cranberries 120g/4⅓oz pine nuts, toasted 160g/5¾oz unsalted shelled pistachio nuts, roughly chopped 125ml/4fl oz olive oil 60g/2¼oz flatleaf parsley, finely chopped 4 garlic cloves, crushed 4 tbsp red wine vinegar 1 red onion, finely chopped 1 tsp salt, or to taste 80g/2¾oz rocket leaves Method In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately. Recipe tips Couscous salads are great to make ahead for easy entertaining or weekday lunches. It will keep well for a few days in the fridge.
Chicken tagine recipe - BBC Food recipe
 A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper. 125g/4½oz green olives100ml/3½fl oz olive oil1 large onion, chopped4 chicken breasts2 garlic cloves, chopped1 tsp ras-el-hanout (available in some supermarkets or specialist shops)½g saffron threads1 tsp ground ginger1 tsp freshly ground black pepper1 large preserved lemon, peel only, chopped3 tsp chopped fresh coriander1 tsp chopped fresh parsleyvegetables, to serve 125g/4½oz green olives 100ml/3½fl oz olive oil 1 large onion, chopped 4 chicken breasts 2 garlic cloves, chopped 1 tsp ras-el-hanout (available in some supermarkets or specialist shops) ½g saffron threads 1 tsp ground ginger 1 tsp freshly ground black pepper 1 large preserved lemon, peel only, chopped 3 tsp chopped fresh coriander 1 tsp chopped fresh parsley vegetables, to serve Method Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives.Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken breasts and fry for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and the olives. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes. Recipe tips For gluten-free diets try serving the tagine with brown rice instead of couscous.
Spinach and onion bhaji recipe
 Add spinach and turmeric into these classic Indian snacks for a bit of colour. 100g/3½oz white onion, chopped25g/1oz spinach, chopped35g/1¼oz gram flour1 tsp fresh root ginger, finely diced1 tsp coriander seeds, toasted and ground½ green chilli, de-seeded and finely dicedpinch saltpinch red chilli powderpinch turmericsunflower oil, for fryingchaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) 100g/3½oz white onion, chopped 25g/1oz spinach, chopped 35g/1¼oz gram flour 1 tsp fresh root ginger, finely diced 1 tsp coriander seeds, toasted and ground ½ green chilli, de-seeded and finely diced pinch salt pinch red chilli powder pinch turmeric sunflower oil, for frying chaat masala, to serve (a ground spice mixture available from many Asian grocers - optional) Method Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.Add the salt, chilli powder and turmeric and mix thoroughly.Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper.Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Mix the onions, spinach, gram flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Add the salt, chilli powder and turmeric and mix thoroughly. Add the salt, chilli powder and turmeric and mix thoroughly. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour. Remove from the oil and drain on kitchen paper. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown. Sprinkle with chaat masala, if you like, and serve.
Mung dal saag recipe
 A really simple, but really good dal recipe. Make a big batch and freeze any leftovers. 225g/8oz mung dal (split mung beans)750ml/1pt 7fl oz water2-3 tbsp sunflower or vegetable oil1 tsp black mustard seeds¼ tsp ground turmeric¼ tsp ground cumin¼ tsp asafoetida or fennel seeds2 tbsp grated fresh ginger2 green chillies, de-seeded and chopped8 curry leaves100g/3½ oz spinach2 spring onions, trimmed and chopped 225g/8oz mung dal (split mung beans) 750ml/1pt 7fl oz water 2-3 tbsp sunflower or vegetable oil 1 tsp black mustard seeds ¼ tsp ground turmeric ¼ tsp ground cumin ¼ tsp asafoetida or fennel seeds 2 tbsp grated fresh ginger 2 green chillies, de-seeded and chopped 8 curry leaves 100g/3½ oz spinach 2 spring onions, trimmed and chopped Method Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. when the daal is cooked add to the pan and stir in the spinach and spring onions. when the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve. Heat for a further two minutes, season, then serve. Recipe tips To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot
Si dal (black urid lentils) recipe
 A hearty dark, rich dal spiked with a little cream is an essential part of a curry feast. 300g/10oz urid dal (black gram)20g/1oz vegetable oil1 tsp freshly grated ginger 1 tsp garlic paste75g/3oz tomato puréepinch salt pinch white pepperpinch red chilli powder pinch garam masala25g/1oz butter2 tsp single cream 300g/10oz urid dal (black gram) 20g/1oz vegetable oil 1 tsp freshly grated ginger 1 tsp garlic paste 75g/3oz tomato purée pinch salt pinch white pepper pinch red chilli powder pinch garam masala 25g/1oz butter 2 tsp single cream Method Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain.Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes.Add the cooked, drained lentils and cook for 30 minutes.Stir in the butter and cream and serve. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Wash the lentils thoroughly then place them in a pan with plenty of water. Place over a high heat and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender. Drain. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Heat the oil in a large pan. Add the ginger paste and garlic paste and cook for one minute. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the tomato purée and remaining spices and cook for a further 2-3 minutes. Add the cooked, drained lentils and cook for 30 minutes. Add the cooked, drained lentils and cook for 30 minutes. Stir in the butter and cream and serve. Stir in the butter and cream and serve.
Quinoa salad with mint and mango recipe
 Quinoa is a complete protein and contains all your essential amino acids. Oh, it's also nutty, squiggly and delicious in a grain bowl. Jazz it up with fresh mint and mango. This meal is low calorie and provides 340 kcal, 9g protein, 45g carbohydrate (of which 18g sugars), 14g fat (of which 2g saturates), 4g fibre and 0.1g salt per portion. 110g/4oz quinoa, cooked according to packet instructions1 tbsp chopped fresh mint4 spring onions, including the green parts, chopped2 tbsp chopped fresh coriander1 mango, peeled, finely chopped2 tbsp olive oil½ lemon, juice only 110g/4oz quinoa, cooked according to packet instructions 1 tbsp chopped fresh mint 4 spring onions, including the green parts, chopped 2 tbsp chopped fresh coriander 1 mango, peeled, finely chopped 2 tbsp olive oil ½ lemon, juice only Method Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Combine all the ingredients in a bowl and mix together. Combine all the ingredients in a bowl and mix together. Serve with grilled halloumi, chicken, fish or any leftover meats. Serve with grilled halloumi, chicken, fish or any leftover meats.
Chimichurri steak recipe
 An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too. 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature2 tsp rapeseed oil, plus extra for drizzling1 tsp flaked sea salt 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature 2 tsp rapeseed oil, plus extra for drizzling 1 tsp flaked sea salt 1 small yellow pepper, seeds removed, roughly chopped1 small red chilli, seeds removed½ tsp dried flaked chillies2 garlic cloves, peeled20g/¾oz fresh parsley, including any tender stalks10g/⅓oz each fresh basil, tarragon and chives1 tbsp white wine vinegar150ml/5fl oz rapeseed oilflaked sea salt and coarsely ground black pepper 1 small yellow pepper, seeds removed, roughly chopped 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 garlic cloves, peeled 20g/¾oz fresh parsley, including any tender stalks 10g/⅓oz each fresh basil, tarragon and chives 1 tbsp white wine vinegar 150ml/5fl oz rapeseed oil flaked sea salt and coarsely ground black pepper Method To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately. Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.