Beef Kofta

It is summer at last and bbq time. These little koftas are great on the bbq and freeze perfectly as well. They work brilliantly as a make ahead canapé or starter or part of a meze type of meal. They can even be popped into some toasted pitta with some tzatziki and sliced tomatoes for a delicious lunch. I am going to give them ten out of ten, not just for the great flavour but for adaptability too. This recipe uses beef, but lamb would work as well. Ingredients- makes 18 250g beef mince 30g finely chopped onion 1 small bunch parsley, chopped 1 small bunch coriander, chopped 14g fresh breadcrumbs 2 tbsp beaten egg (see tips page: thinning eggwash)* 1 tbsp pine nuts, toasted and roughly c

Miso Cod

This little canapé is so easy, you just have to ty it. Simply marinade the cod (or a filleted tail piece of salmon) for up to 24 hours, bake it and serve. Sorted. Its delicious as a main course too. Yum. Ingredients 150g even sized piece of cod 1 tbsp white Miso 1 tbsp soy sauce 2 tbsp mirin 1 tbsp grated ginger 0.5 tsp sesame oil 1 or 2 salad onion 1 tbsp sesame seeds Method Mix the marinade ingredients together and put into a non metal container. Cut even sized squares of the cod and turn them over in the marinade, so that they are well covered. Leave in the fridge for at least a couple of hours, but for a stronger flavour, up to 24 hours. When ready to cook, heat oven to 180° Put the

Crispy Chicken with Herby Ricotta

I have used crispy chicken skins before (see crispy chicken butter). They make a very savoury crunchy base for this light ricotta topping, full of tasty umami flavours. Give it a try, it might sound unusual but it is totally mouth-wateringly good. And, if you don't get excited by these tastes, below is also a recipe for a delicious, light chicken salad with an Asian inspired dressing. Yum. Ingredients (makes 10 approx) 2/3 large chicken thighs or breasts 2 tbsp ricotta 1 tsp fresh chopped sage 1 tsp fresh chopped thyme 1 tsp parsley 0.5 tsp chopped chives 1 tsp finely chopped preserved lemon Salt and pepper Method Heat oven to 200°c. Take skin off the breasts, scraping off any obvious mea

Cheeseboard on a stick

This easy recipe came about because we just love membrillo paste (or quince). Combining a piece of fruity quince with a little nugget of Manchego*, some dried apple and a crunchy walnut or pecan was an inspired move. Why not give it a try - it’s easy to make, very delicious and totally irresistible. *Note: There are many cheeses suitable for vegetarians - click here for some suggestions. Ingredients Waxy cheese, Manchego, Gouda, Comte etc Membrillo paste (quince) - mine was from Waitrose. Don’t buy quince jam as it will not cut into circles. Pecan nuts or walnuts Dried apple pieces Method Cut small circles of the cheese and quince (I used a plain sided cutter from Kitchen Kraft, stocked b

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