Ailsa Burt

United Kingdom

Food Editor and Test Kitchen Manager at BBC Good Food

Food Editor and Test Kitchen Manager at Olive Magazine

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Articles

Summery beans & herby green aioli recipe

3 weeks ago | bbcgoodfood.com | Ailsa Burt

kcal587fat35gsaturates5gcarbs39gsugars4gfibre15gprotein21gsalt1.45gTip the beans into a large saucepan and cover with several inches of cold water. Leave to soak for at least 8 hrs, or up to 14 hrs. When ready to cook, add 2 tsp fine sea salt to the pan. Set the pan over a medium-high heat and bring to the boil, then reduce the heat to a gentle simmer – don’t let them boil, as the beans will split. Skim away any scum that rises to the top of the pan.
Hot honey halloumi burger with charred pineapple salsa

3 weeks ago | bbcgoodfood.com | Ailsa Burt

50ml honey 1 small jalapeño deseeded (if you like) and finely chopped ½ tsp apple cider vinegar ¼ tsp smoked paprika 4 tbsp sunflower oil 4 burger buns halved 1 tbsp sesame seeds 3 tbsp panko breadcrumbs 250g block halloumi cut into 8 thick slices 50g garlic mayonnaise ½ whole pineapple peeled, cored and cut into 6 spears 2 spring onions finely sliced small handful of coriander, finely chopped 1 lime juiced 1 tsp mild chilli powder small handful of parsley finely chopped 1-2 tbsp apple cider...
Radish & broad bean bruschetta

3 weeks ago | bbcgoodfood.com | Ailsa Burt

2 bunches of radishes with leaves (about 500g)3 tbsp extra virgin olive oil plus extra for the toast2 tsp cumin seeds2 tbsp honey100g broad beans double-podded75g Greek yogurt100g feta drained and crumbledsmall handful of mint leaves picked and finely chopped½ lemon zested300g focaccia cut into 8-10 slices30g hazelnuts toasted and finely chopped (optional)kcal204fat11gsaturates3gcarbs20gsugars6gfibre1gprotein7gsalt0.81gHeat the oven to 200C/180C fan/gas 6.
Spicy miso salmon & kale salad

3 weeks ago | bbcgoodfood.com | Ailsa Burt

Massage the dressing into the kale for 2-3 mins, until the leaves go dark green and soft. If transporting the salad, put the remaining dressing in a smaller container, then layer the peppers, carrots, edamame, spring onions and salmon over the kale in the larger container, in that order. Finish with the sesame seeds. When ready to serve, pour in the dressing, then shake everything together.
Apricot oat bars

3 weeks ago | bbcgoodfood.com | Ailsa Burt

Butter a 20cm square cake tin and line with baking parchment. Tip the butter, flour, sugar and spices into a food processor and pulse several times until combined and clumping together. Add the oats and pulse a few times more until incorporated. Tip two-thirds of the mixture into the tin and press it into the base in an even layer using your hands. Spread the apricot jam over the oat layer, then sprinkle over the remaining oat mixture, breaking it up into rough clumps as you do.
Easy Easter simnel cake recipe

2 months ago | msn.com | Ailsa Burt

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Spring meatball soup

2 months ago | bbcgoodfood.com | Ailsa Burt

1 tbsp olive oil2 carrots finely chopped 400g can white beans drained and rinsed1 litre good-quality chicken stock20 leftover meatballs (see below)200g leftover tomato sauce (see below)200g frozen peas250g spinach & ricotta tortellini200g spinach1 lemon zested and cut into wedgessmall handful of dill finely choppedparmesan and crusty bread to servekcal543fat20gsaturates6gcarbs47gsugars8gfibre11gprotein39gsalt2.4gHeat the oil in a deep saucepan over a medium heat.
Honey-glazed meatballs with turmeric giant couscous

2 months ago | bbcgoodfood.com | Ailsa Burt

1 tbsp olive oil 20 leftover meatballs (see recipe above) 2 tsp ground cumin 2 tbsp honey 2 tbsp butter 1 lemon zested and juiced 125g natural yogurt ½ cucumber deseeded and grated 250g giant couscous 2 tsp ground turmeric 200g leftover tomato sauce (see recipe above) 1 tbsp olive oil small handful of mint leaves picked, most finely chopped, a few left whole kcal612 fat26g saturates10g carbs63g sugars17g fibre4g protein28g salt0.9g To prepare the yogurt, combine the lemon zest, yogurt and...
Gnocchi with peas & pancetta

2 months ago | bbcgoodfood.com | Ailsa Burt

Prick the potatoes all over with a fork. Cook in the microwave on high in 2-min intervals until they feel tender when a knife is inserted. It should take around 8-12 mins, depending on the size of the potatoes. Leave to cool for 15 mins. Gently peel off the skins and set aside (see tip below). Tip the flesh into a potato ricer or sieve and push through into a large bowl. Mix in the egg, nutmeg and 1 tsp fine sea salt with a wooden spoon. Sieve 150g of the flour directly onto the work surface.
Pork & harissa meatballs

2 months ago | bbcgoodfood.com | Ailsa Burt

150g soft white breadcrumbs 150ml whole milk 1kg pork mince 2 tbsp harissa (we used rose) 1 lemon zested 30g parmesan finely grated 3 anchovies finely chopped (optional) small handful of parsley finely chopped 3 tbsp olive oil plus a drizzle 2 onions finely chopped small bunch of basil leaves picked and roughly torn, stems finely chopped 4 large garlic cloves crushed 2 tbsp tomato purée 1 tbsp golden caster sugar 1 tbsp red wine vinegar 2 x 400g cans plum tomatoes 25g butter kcal263 fat14g...