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Tuna and red pepper sandwich recipe
 So quick to make, this is the perfect low-calorie lunch for busy days or when you want to pack a lunch box. Each serving provides 200 kcal. 80g tin tuna in water, drained1 spring onion, thinly sliced½ small red pepper (40g/1½oz), cut into small dice2 tsp light mayonnaise2 x 30g/1oz slices wholemeal or granary breadsalt and freshly ground black pepper 80g tin tuna in water, drained 1 spring onion, thinly sliced ½ small red pepper (40g/1½oz), cut into small dice 2 tsp light mayonnaise 2 x 30g/1oz slices wholemeal or granary bread salt and freshly ground black pepper Method Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich. Mix the tuna, spring onion, red pepper and mayonnaise in a bowl. Season lightly with salt and pepper. Spread over one slice of bread and top with the second to make a sandwich.
Fish fingers with tomato salsa recipe
 This is comfort food without the calories. Make a big batch of the quick and easy tomato salsa and keep it in the fridge for up to three days. Each serving of this dish provides 200 kcal, if you also eat an easy peeler for dessert. Each serving of the tomato salsa on its own provides 50 kcal, 1g protein, 6g carbohydrate (of which 6g sugars), 1.7g fat (of which 0.3g saturates), 2g fibre and trace salt. 2 fish fingers 2 fish fingers 150g/5½oz tomatoes, roughly chopped½ tsp olive oil¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakessalt and freshly ground black pepper, to tastefresh coriander, finely chopped (optional) 150g/5½oz tomatoes, roughly chopped ½ tsp olive oil ¼ onion (25g/1oz peeled weight), finely chopped pinch dried red chilli flakes salt and freshly ground black pepper, to taste fresh coriander, finely chopped (optional) Method Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Preheat the grill to medium–hot. Grill the fish fingers according to packet instructions. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers. Meanwhile, mix together all the salsa ingredients in a bowl and serve alongside the fish fingers.
Noodle salad with chilli nuts recipe
 Salad is not just about lettuce, this zingy noodle salad is perfect for popping in your lunchbox. 1 tsp vegetable oil1 tsp soy sauce2 tsp clear honey¼ cucumber, peeled, seeds removed, finely chopped¼ red pepper, finely chopped100g/3½oz egg noodles, cooked according to packet instructionssalt and freshly ground black pepper 1 tsp vegetable oil 1 tsp soy sauce 2 tsp clear honey ¼ cucumber, peeled, seeds removed, finely chopped ¼ red pepper, finely chopped 100g/3½oz egg noodles, cooked according to packet instructions salt and freshly ground black pepper 1 tsp vegetable oil50g/2oz peanuts½ tsp salt½ tsp chilli flakes 1 tsp vegetable oil 50g/2oz peanuts ½ tsp salt ½ tsp chilli flakes Method For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well.Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well.For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts.Put the noodle salad in a bowl, sprinkle over the nuts and serve. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Put the noodle salad in a bowl, sprinkle over the nuts and serve. Recipe tips You may not think of a honey as a store cupboard ingredient but it can be very useful for achieveing a sweet and sour balance in Asian cooking.
Brandy alexander recipe
 A creamy chocolate cocktail with notes of banana and brandy. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 45ml/1½fl oz brandy30ml/1fl oz chocolate cream liqueur10ml/2 tsp banana liqueur20ml/4 tsp single creamhandful icebrandy snap, to serve 45ml/1½fl oz brandy 30ml/1fl oz chocolate cream liqueur 10ml/2 tsp banana liqueur 20ml/4 tsp single cream handful ice brandy snap, to serve Method Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Add all ingredients to a shaker with ice and shake hard. Strain into a chilled cocktail glass and garnish with a brandy snap. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) MB zinger. By Mary Berry brandy recipes (151) Christmas hot chocolate. By Paul A Young brandy recipes (151) Chicken liver parfait with brandy. By Mike Robinson brandy recipes (151) This recipe is from... Saturday Kitchen. 09/11/2024 on BBC One Recipes from this episode Coq au vin blancSalmon tacos with grapefruit salsa and avocado cremaApple crumble and caramel tartIdris’ old fashionedMulled pear ciderApple and ginger spritzOrange and ricotta cake Coq au vin blanc Salmon tacos with grapefruit salsa and avocado crema Apple crumble and caramel tart Idris’ old fashioned Mulled pear cider Apple and ginger spritz Orange and ricotta cake
Sweet chilli sauce recipe
 Wontons, spring rolls and siu mai all partner well with this sticky sauce that has layers of sweet heat. It’s best served as a dipping sauce or spread over roast chicken breast and served with a simple salad. 12 red chillies2 tsp vegetable oil1.25cm/½in piece fresh root ginger, peeled and finely chopped1 garlic clove, grated½ tsp cornflour75ml/5 tbsp white wine vinegar125g/4½oz caster sugar1 tbsp fish sauce 12 red chillies 2 tsp vegetable oil 1.25cm/½in piece fresh root ginger, peeled and finely chopped 1 garlic clove, grated ½ tsp cornflour 75ml/5 tbsp white wine vinegar 125g/4½oz caster sugar 1 tbsp fish sauce Method Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in.Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously.Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute.Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute.Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Halve the chillies, remove the stalks and scrape out some of the seeds, but not all. The more you leave in, the hotter your sauce will be. Chop the chillies into pieces no bigger than 5mm/¼in. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Place a saucepan on a medium heat and cook the chopped chillies in the vegetable oil for 2 minutes, stirring continuously. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Add the ginger and garlic to the pan, then cook for a further 2 minutes. Add the cornflour and cook while stirring for 1 minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Stir in the white wine vinegar along with 2 teaspoons of water, followed by the sugar and fish sauce. Reduce the heat and cook gently for 20 minutes, stirring every other minute. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month. Once the sauce is thick enough to coat the back of the spoon, it’s ready. Leave to cool for 30 minutes before storing in an airtight container for up to 1 month.
Chipotle sauce recipe
 This smoky chilli sauce comes together in under two minutes and can be used in so many different ways – dollop it in tacos and fajitas, dunk nachos or chips in it, serve on the side of meat and fish or spread it in sandwiches. 4 tbsp soured cream 2 tbsp mayonnaise½ garlic clove, crushed1 lime, juice and zest 2 tsp chipotle pastepinch saltsmall handful coriander, chopped 4 tbsp soured cream 2 tbsp mayonnaise ½ garlic clove, crushed 1 lime, juice and zest 2 tsp chipotle paste pinch salt small handful coriander, chopped Method Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Mix all the ingredients together in a bowl until well combined. Either serve immediately or, for a thicker consistency, chill in the fridge for a few hours. Recipe tips Keep any leftovers covered in the fridge for up to three days.
Roasted figs wrapped in Parma ham with blue cheese and rocket recipe
 These quick and easy recipe is sensational as an end-of-summer starter for two - try it on a date night. 4 ripe but firm figs8 slices Parma ham75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces1 small bag rocket leaves (approx 100g/3½oz)drizzle balsamic glaze (available from delicatessens)drizzle extra virgin olive oilsalt and freshly ground black pepper 4 ripe but firm figs 8 slices Parma ham 75g/3oz Italian blue cheese, such as gorgonzola or dolcelatte, chopped into small pieces 1 small bag rocket leaves (approx 100g/3½oz) drizzle balsamic glaze (available from delicatessens) drizzle extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit.Divide the blue cheese among the figs, stuffing the pieces into the top of them.Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered.Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp.To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Using a sharp knife, cut a cross into the top of each fig, then gently squeeze the bottom of each fig in order to open the fruit. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper. To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season, to taste, with salt and freshly ground black pepper.
Rhubarb vodka recipe
 Shopping list Ingredients 1 litre/1¾ pints vodka2 rhubarb sticks½ lemon, zest only3 cloves1 cinnamon stick3 tbsp sugar 1 litre/1¾ pints vodka 2 rhubarb sticks ½ lemon, zest only 3 cloves 1 cinnamon stick 3 tbsp sugar How-to videos Method Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.Add the cloves, cinnamon and zest and cover with vodka.Leave the jar in a cool dark place for 3 weeks, but shake daily.Filter through muslin, re-bottle and leave for 3 months before drinking. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days. Add the cloves, cinnamon and zest and cover with vodka. Add the cloves, cinnamon and zest and cover with vodka. Leave the jar in a cool dark place for 3 weeks, but shake daily. Leave the jar in a cool dark place for 3 weeks, but shake daily. Filter through muslin, re-bottle and leave for 3 months before drinking. Filter through muslin, re-bottle and leave for 3 months before drinking. How-to videos Zesting citrus fruit Related recipes Black Russian. By Jack Wakelin vodka cocktail recipes (12) Bloody Mary. By Andy Pearson vodka cocktail recipes (12) Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12)
Brine for chicken recipe
 Brining a chicken before cooking helps to keep it nice and juicy. This easy brine takes moments to put together, it just needs time to work its magic. 250g/9oz soft light brown sugar 150g/5½oz sea salt1 tbsp fennel seeds 1 tbsp coriander seeds1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise1 tsp black peppercorns 2 litres/3½ pints1 whole chicken 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise 1 tsp black peppercorns 2 litres/3½ pints 1 whole chicken Method Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster.
Instant noodles recipe
 Pimp up instant noodles with leftovers for a quick-fix dinner that hits the spot. 1 medium free-range eggleftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce1 pack instant noodles, including flavouring sachet 1 medium free-range egg leftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce 1 pack instant noodles, including flavouring sachet 2 spring onions, chopped1 tbsp sesame seeds2 tbsp Chinese chilli oil2 tbsp shop-bought crispy fried onions 2 spring onions, chopped 1 tbsp sesame seeds 2 tbsp Chinese chilli oil 2 tbsp shop-bought crispy fried onions Method Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside.Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half.Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside. Drain the egg and run under cold water to stop it cooking. Set aside. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half. Meanwhile, peel the egg and slice in half. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Recipe tips This recipe is meant to use up all those leftover bits and bobs in the fridge – toss in cooked meat or fish, chopped up veg or frozen peas and sweetcorn.
Healthy air fryer chilli lemon crisps recipe
 These chilli lemon air fryer crisps are made using just 5 ingredients! If making for little ones, feel free to skip the chilli. A great healthy snack and half term activity at home. Win win! 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors1 tsp smoked paprika½ tsp red chilli powder (optional)2 tbsp extra virgin olive oil3 tbsp lemon juicepinch salt 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors 1 tsp smoked paprika ½ tsp red chilli powder (optional) 2 tbsp extra virgin olive oil 3 tbsp lemon juice pinch salt Method Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Shake or flip the crisps regularly to ensure even browning. Recipe tips If you don't have an air fryer, spread the bread pieces on a baking tray and bake in the oven at 180C/160C Fan/Gas 4 for around 10 minutes.
Lemon curd ice cream recipe
 By Thane Prince From Saturday Kitchen Shopping list Ingredients 290ml/½ pint double cream1 jar (340g/12oz) lemon curd ½ lemon, juice and zest 290ml/½ pint double cream 1 jar (340g/12oz) lemon curd ½ lemon, juice and zest How-to videos Method Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Spread in a serving dish and freeze for at least four hours. How-to videos Zesting citrus fruit Related recipes Lebanese rice pudding. By Nigel Slater lemon recipes (2270) Festive fruit salad with brandy snap. By Nigel Slater lemon recipes (2270) Earl Grey sorbet with pear, Earl Grey and cinnamon strudel. By James Martin lemon recipes (2270)