By Julie Lin From Saturday Kitchen Ingredients Chana dal (split chickpeas): 250g/9oz Vegetable oil: 1 tbsp Onion, finely chopped: 1 Shallots, finely chopped: 2 Fresh root ginger, grated: 5cm/2in Garlic cloves, finely chopped: 3 …
This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a about 40 minutes from start to finish and …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½ tsp ground ginger pinch ground cinnamon ½ tsp turmeric pinch cayenne ½ tsp zaatar 2 bunches baby carrots, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the carrot cakes 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the burgers 4 tbsp olive oil 1 red onion, finely chopped 1 tsp crushed garlic 1 green chilli, chopped 1 tsp grated fresh root ginger 2 tbsp chopped fresh coriander stalks 1 tbsp coriander seeds, …
By Anna Haugh From Saturday Kitchen Ingredients For the beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef For the carrot purée 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl …
By Anna Jones From Saturday Kitchen Ingredients For the burgers 600g/1lb 5oz carrots, peeled and cut into 1–2cm rounds 1 tsp smoked sweet paprika 1 tsp cumin seeds, roughly bashed in a pestle and mortar 4 tbsp olive oil 200g/7oz smoked tofu …
By Jane Hornby From BBC Good Food magazine, Waitrose, Waitrose Food, Jamie and The Guardian Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) …
Hot, salty, sweet and sour are balanced perfectly in this classic dish. Equipment and preparation: You will need a food processor and a julienne peeler or spiraliser. By Donal Skehan From Saturday Kitchen Ingredients For …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 12 Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients For the cake 200g/7oz self-raising flour 75g/3oz sultanas 75g/3oz …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 4 Nigel’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste …
Preparation timeless than 30 mins Cooking timeless than 10 mins ServesServes 4-6 Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy …
Preparation time30 mins to 1 hour Cooking timeless than 10 mins ServesServes 4 Delicious, healthy and quick to make – you really must have these easy posh kebabs at any barbecue! By Rick Stein From …
