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Sichuan bamboo shoots and potato stir fry recipe
 Super quick and with a pleasant Sichuan kick, this easy stir-fry uses thin potato matchsticks that are cooked al dente. 1 x 225g tin bamboo shoots1 tbsp groundnut oil2 garlic cloves, finely chopped 1 red chilli, seeds removed and sliced into thin shreds 1 whole dried red chilli, broken up1 tsp whole Sichuan peppercorns 1 large Maris Piper potato, peeled and sliced into thin julienne strips1–2 tbsp low sodium light soy sauce 1 tbsp black rice vinegarlarge pinch sea salt 1 x 225g tin bamboo shoots 1 tbsp groundnut oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed and sliced into thin shreds 1 whole dried red chilli, broken up 1 tsp whole Sichuan peppercorns 1 large Maris Piper potato, peeled and sliced into thin julienne strips 1–2 tbsp low sodium light soy sauce 1 tbsp black rice vinegar large pinch sea salt Method Drain the bamboo shoots, then place them in a bowl and soak in cold water to remove any impurities for 10 minutes. Remove, then slice into julienne strips.Heat a small wok over a high heat. Add the groundnut oil, then add the garlic, red chilli, dried red chilli, sea salt and Sichuan peppercorns. Cook for 5 seconds to release their aroma, then tip in the bamboo shoots and potatoes and stir-fry for 1–2 minutes.Season with the low sodium light soy sauce and add the black rice vinegar. Remove and serve immediately. Drain the bamboo shoots, then place them in a bowl and soak in cold water to remove any impurities for 10 minutes. Remove, then slice into julienne strips. Drain the bamboo shoots, then place them in a bowl and soak in cold water to remove any impurities for 10 minutes. Remove, then slice into julienne strips. Heat a small wok over a high heat. Add the groundnut oil, then add the garlic, red chilli, dried red chilli, sea salt and Sichuan peppercorns. Cook for 5 seconds to release their aroma, then tip in the bamboo shoots and potatoes and stir-fry for 1–2 minutes. Heat a small wok over a high heat. Add the groundnut oil, then add the garlic, red chilli, dried red chilli, sea salt and Sichuan peppercorns. Cook for 5 seconds to release their aroma, then tip in the bamboo shoots and potatoes and stir-fry for 1–2 minutes. Season with the low sodium light soy sauce and add the black rice vinegar. Remove and serve immediately. Season with the low sodium light soy sauce and add the black rice vinegar. Remove and serve immediately.
The Hairy Bikers' blinis recipe
 Bring a taste of Russia to your kitchen with these blinis by the Hairy Bikers. Perfect topped with sour cream, smoked salmon, dill and whatever caviar you can afford! 55g/2oz buckwheat flour175g/6oz plain flour1 tsp salt7g dried yeast (one sachet)200g/7oz crème fraiche225ml/8fl oz whole milk2 large free-range eggs, separatedknob of butter 55g/2oz buckwheat flour 175g/6oz plain flour 1 tsp salt 7g dried yeast (one sachet) 200g/7oz crème fraiche 225ml/8fl oz whole milk 2 large free-range eggs, separated knob of butter Method Sift the flours in to a large bowl and add the salt and yeast. Heat the crème fraiche and the milk to lukewarm in a saucepan. Whisk in the egg yolks and then add to the flour mixture. Mix thoroughly and cover with a tea towel. Leave to rise for one hour in a warm place.Whisk the egg whites in a clean bowl until peaks form, fold into the dough and leave to rise for another hour.When you are ready to cook the blinis, melt some of the butter in a small hot non-stick frying pan, place a tablepsoon of blini mix in the pan. Turn when firm and cook until golden-brown. Cool on rack before serving. Sift the flours in to a large bowl and add the salt and yeast. Heat the crème fraiche and the milk to lukewarm in a saucepan. Whisk in the egg yolks and then add to the flour mixture. Sift the flours in to a large bowl and add the salt and yeast. Heat the crème fraiche and the milk to lukewarm in a saucepan. Whisk in the egg yolks and then add to the flour mixture. Mix thoroughly and cover with a tea towel. Leave to rise for one hour in a warm place. Mix thoroughly and cover with a tea towel. Leave to rise for one hour in a warm place. Whisk the egg whites in a clean bowl until peaks form, fold into the dough and leave to rise for another hour. Whisk the egg whites in a clean bowl until peaks form, fold into the dough and leave to rise for another hour. When you are ready to cook the blinis, melt some of the butter in a small hot non-stick frying pan, place a tablepsoon of blini mix in the pan. Turn when firm and cook until golden-brown. Cool on rack before serving. When you are ready to cook the blinis, melt some of the butter in a small hot non-stick frying pan, place a tablepsoon of blini mix in the pan. Turn when firm and cook until golden-brown. Cool on rack before serving.
Mary Berry's pork stroganoff recipe
 Pork fillet is a really tender cut so great for quick-cook dishes like Mary's creamy pork stroganoff. It makes a great change from beef and tends to be cheaper, too. 400g/14oz pork fillet 2 tbsp sunflower oil25g/1oz butter1 onion, finely sliced2 tsp paprika225g/8oz button chestnut mushrooms, halved140ml/5fl oz soured cream1 tbsp lemon juicesalt and freshly ground black pepper 400g/14oz pork fillet 2 tbsp sunflower oil 25g/1oz butter 1 onion, finely sliced 2 tsp paprika 225g/8oz button chestnut mushrooms, halved 140ml/5fl oz soured cream 1 tbsp lemon juice salt and freshly ground black pepper 1 tbsp chopped fresh parsleymashed potato 1 tbsp chopped fresh parsley mashed potato Method Cut the pork fillet into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper.Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until browned. If it is cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate. Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender, about 10 minutes. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute. Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper. Garnish with the parsley and serve the mashed potato alongside. Cut the pork fillet into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper. Cut the pork fillet into thin strips about 1x6cm/½x2½in. Season the meat with salt and pepper. Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until browned. If it is cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate. Heat a large non stick frying pan until hot, add a little oil when very hot, then add the meat. Stir fry really briskly until browned. If it is cooked really fast there should be no juices, but take care not to overcook. Lift out with a slotted spoon onto a plate. Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender, about 10 minutes. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute. Put the butter in the pan, add the onions and cook over a low heat until the onions are really tender, about 10 minutes. Sprinkle in the paprika and stir in the mushrooms. Turn up the heat and toss for a minute. Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper. Add the pork and cream to the pan and heat through. Add the lemon juice and season with salt and pepper. Garnish with the parsley and serve the mashed potato alongside. Garnish with the parsley and serve the mashed potato alongside.
Sea bass with tomato, olive and herb sauce recipe
 This simple sea bass recipe is ready in minutes and packed with flavour. Serve with your favourite sides. 1 sea bass fillet½ tsp coriander seeds1 tomato, seeds removed, chopped100ml/3½fl oz good olive oil1 clove garlic, crushed to a paste3 black pitted olives, slicedsmall handful shredded basil leavessqueeze of lemon juicesalt to taste 1 sea bass fillet ½ tsp coriander seeds 1 tomato, seeds removed, chopped 100ml/3½fl oz good olive oil 1 clove garlic, crushed to a paste 3 black pitted olives, sliced small handful shredded basil leaves squeeze of lemon juice salt to taste Method Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.Meanwhile, roast the coriander seeds, then crush in pestle and mortar.Warm the olive oil, and add the garlic. Take off the heat and leave to infuse.Add oil to the coriander seeds then add the remaining ingredients, leaving the lemon until last.Taste and season. This should be fresh and zingy.Spoon over the fish just before you serve. Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, roast the coriander seeds, then crush in pestle and mortar. Meanwhile, roast the coriander seeds, then crush in pestle and mortar. Warm the olive oil, and add the garlic. Take off the heat and leave to infuse. Warm the olive oil, and add the garlic. Take off the heat and leave to infuse. Add oil to the coriander seeds then add the remaining ingredients, leaving the lemon until last. Add oil to the coriander seeds then add the remaining ingredients, leaving the lemon until last. Taste and season. This should be fresh and zingy. Taste and season. This should be fresh and zingy. Spoon over the fish just before you serve. Spoon over the fish just before you serve.
Greek salad dressing recipe
 The perfect partner for a fresh Greek salad, this easy dressing uses garlic, oregano and zingy lemon. 6 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest (about 3 tbsp juice) 1 garlic clove, crushed ½ tsp dried oregano salt and freshly ground black pepper 6 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest (about 3 tbsp juice) 1 garlic clove, crushed ½ tsp dried oregano salt and freshly ground black pepper Method Pour all of the ingredients except the salt and pepper into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and adjust the seasoning with salt and pepper as needed.Shake the contents of the jar again just before pouring over your salad. Store covered in the fridge for up to three days before using. Pour all of the ingredients except the salt and pepper into a jam jar for which you have a lid and screw the lid on tightly. Pour all of the ingredients except the salt and pepper into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and adjust the seasoning with salt and pepper as needed. Shake the jar vigorously for 30 seconds, then taste and adjust the seasoning with salt and pepper as needed. Shake the contents of the jar again just before pouring over your salad. Store covered in the fridge for up to three days before using. Shake the contents of the jar again just before pouring over your salad. Store covered in the fridge for up to three days before using. Recipe tips Once made, the garlic flavour will become stronger over time, so it’s best used quickly.
Mediterranean lamb chops recipe
 Bring the flavours of the Mediterranean to your plate with this mouthwatering meal of lamb chops, fresh herbs, roasted veg and crumbly feta. 4 lean lamb chops or cutlets1 tbsp, fresh mint1 tbsp, fresh rosemary2 cloves garlic2 tbsp olive oil1 small aubergine, sliced1 courgette, sliced1 red or yellow pepper, cut in large chunks50g/2oz feta cheese, crumbled250g/9oz cherry tomatoes 4 lean lamb chops or cutlets 1 tbsp, fresh mint 1 tbsp, fresh rosemary 2 cloves garlic 2 tbsp olive oil 1 small aubergine, sliced 1 courgette, sliced 1 red or yellow pepper, cut in large chunks 50g/2oz feta cheese, crumbled 250g/9oz cherry tomatoes Method Preheat the oven to 180C/160C Fan/Gas 5.Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil. Smear over four lean lamb chops or cutlets.Place the aubergine, courgette and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes.Top the chops with feta cheese and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown.Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad. Preheat the oven to 180C/160C Fan/Gas 5. Preheat the oven to 180C/160C Fan/Gas 5. Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil. Smear over four lean lamb chops or cutlets. Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil. Smear over four lean lamb chops or cutlets. Place the aubergine, courgette and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes. Place the aubergine, courgette and red or yellow pepper on to a baking sheet. Drizzle with 1 tbsp olive oil and place the lamb chops on top. Bake in the oven for 20-25 minutes. Top the chops with feta cheese and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown. Top the chops with feta cheese and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese just starts to brown. Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad. Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
Sicilian-style liver pasta recipe
 This rich, Sicilian inspired pasta sauce will convert even avid liver haters! 2 tbsp olive oil1 white onion, finely chopped3 garlic cloves, finely chopped1 celery stalk, finely chopped200g/7oz wild mushrooms, finely chopped1 tbsp chopped fresh thyme400g/14oz lambs’ liver, finely chopped100g/3½oz chicken liver, finely chopped2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar2 tbsp red wine vinegar 200ml/7fl oz Italian red wine1 tbsp tomato purée300ml/10fl oz chicken stock50ml/2fl oz double cream400g/14oz fresh tagliatelle salt and freshly ground black pepper1 tbsp flatleaf parsley, finely chopped, to serve1 tbsp fresh tarragon, chopped, to serve100g/3½oz Parmesan cheese, grated, to serve 2 tbsp olive oil 1 white onion, finely chopped 3 garlic cloves, finely chopped 1 celery stalk, finely chopped 200g/7oz wild mushrooms, finely chopped 1 tbsp chopped fresh thyme 400g/14oz lambs’ liver, finely chopped 100g/3½oz chicken liver, finely chopped 2 fennel sausages, remove the meat from the casing 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 200ml/7fl oz Italian red wine 1 tbsp tomato purée 300ml/10fl oz chicken stock 50ml/2fl oz double cream 400g/14oz fresh tagliatelle salt and freshly ground black pepper 1 tbsp flatleaf parsley, finely chopped, to serve 1 tbsp fresh tarragon, chopped, to serve 100g/3½oz Parmesan cheese, grated, to serve Method Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes.Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain.Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream. Cook the pasta according to the packet instructions and drain. Cook the pasta according to the packet instructions and drain. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan. Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan.
Teriyaki oyster mushrooms recipe
 You can use your favourite type of mushrooms here, but oyster mushrooms have a very special texture when torn lengthways. 2 tsp sesame oil150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornfloursesame seeds, to serve 2 tsp sesame oil 150g/5½oz oyster mushrooms, torn into long strips 1 tbsp cornflour sesame seeds, to serve 2 tbsp soft brown sugar1 tbsp honey2 tbsp soy sauce 1 tsp ground ginger2 garlic cloves, finely grated2 tsp mirin1 tbsp sesame oil 2 tbsp soft brown sugar 1 tbsp honey 2 tbsp soy sauce 1 tsp ground ginger 2 garlic cloves, finely grated 2 tsp mirin 1 tbsp sesame oil Method Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat.Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer.Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish. When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish.
Teriyaki sauce recipe
 You will never need to buy teriyaki sauce again! Made with just four ingredients it couldn’t be simpler. Use this easy teriyaki sauce to transform chicken, steak, fish or aubergine. See Recipe Tips below. 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar 100ml/3½fl oz sake 100ml/3½fl oz mirin 100ml/3½fl oz dark soy sauce 1 tbsp sugar Method Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Mix together the sake, mirin, dark soy sauce and sugar in a mixing jug. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. Add to a small saucepan and bring to the boil over a medium heat. Simmer until the sugar has dissolved. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. Recipe tips To make this teriyaki sauce into a meal, fry some boneless chicken legs, salmon, steak or aubergine in oil until cooked to your liking then pour over the sauce in the pan.
Miso, prawn and mushroom noodle bowl recipe
 The simple miso broth really makes all the difference to this speedy prawn and mushroom noodle bowl. Ready in less than 15 minutes and packed with vegetables and protein for a nutritious meal any day of the week. In November 2023, this recipe was costed at an average of £2.53 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 17g protein, 30g carbohydrate (of which 5.6g sugars), 3.9g fat (of which 1.2g saturates), 5g fibre and 2.9g salt. 2 vegetable stock cubes50g/1¾oz miso paste250g/9oz mixed or chestnut mushrooms, sliced300g pack medium straight-to-wok noodlesbunch spring onions, sliced250g/9oz pak choi, sliced200g/7oz beansprouts150g/5½oz cooked, peeled king prawns1 red chilli, sliced, to garnish (optional)1 lime, cut into wedges, to serve 2 vegetable stock cubes 50g/1¾oz miso paste 250g/9oz mixed or chestnut mushrooms, sliced 300g pack medium straight-to-wok noodles bunch spring onions, sliced 250g/9oz pak choi, sliced 200g/7oz beansprouts 150g/5½oz cooked, peeled king prawns 1 red chilli, sliced, to garnish (optional) 1 lime, cut into wedges, to serve Method Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Bring 1.5 litres/2½ pints water to the boil in a large saucepan. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white parts of the spring onions and simmer for 2 minutes. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Stir in the pak choi, beansprouts and prawns and simmer for a further 2–3 minutes until the greens are wilted and the prawns are heated through. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over. Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining spring onion green parts. Serve with lime wedges for squeezing over.