-
3 weeks ago | 
bbc.co.uk | Helen Upshall |Anna Shepherd |Justine Pattison
Cook big batches of these simple pasta sauces then freeze in portions for effortless dinners at the drop of a hat!
-
3 weeks ago | 
bbc.co.uk | Elly Curshen |Helen Upshall |Anna Shepherd
Step your sarnie game up a notch with these killer sandwich fillers. They work perfectly as salad toppers too!
-
1 month ago | 
bbc.co.uk | Philippa Davis |John Lamb |John Gregory-Smith |Anna Shepherd
An average of 1.0 out of 5 stars from 1 rating1.0 | 1 ratingRate this recipe1 star2 stars3 stars4 stars5 starsOn a hot summer’s day, a classic tuna Niçoise salad is hard to beat. This easy version keeps it simple with tinned tuna for a quick and delicious meal. To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside. To make the salad, place the red onion in a clean small bowl and massage with a little salt.
-
Mar 10, 2025 | 
bbc.co.uk | Philippa Davis |Anna Shepherd |Justine Pattison |Rick Stein
This is creamy curry heaven - gentle spices mix with crème fraîche to make a rich sauce that covers paneer and sweet peas. A little pomegranate and coriander perks it up. This dish is great served with Nisha's ginger beer onion bhajis and coriander and mint chutney.
-
Oct 25, 2024 | 
bbc.co.uk | Anna Shepherd
Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl.
-
Aug 18, 2024 | 
bbc.co.uk | Zena Kamgaing |James Martin |Anna Shepherd |Pam Corbin
by Philippa DavisTomatoes are a great addition to almost any salad but when in season they deserve to be the star of the show. Make sure your tomatoes are at room temperature for maximum flavour. This tomato salad works perfectly with most varieties and with any size or colour, so is ideal if you have a glut in the garden. Each side serving provides 93 kcal, 1.2g protein, 4.8g carbohydrate (of which 4.6g sugars), 7.1g fat (of which 1g saturates), 1.9g fibre and 0.01g salt.
-
Jul 2, 2024 | 
bbc.co.uk | Anna Shepherd
Middle Eastern-style chopped saladThis crunchy, fresh summer salad with a tahini dressing holds its weight alongside other strong flavours at the table. This salad would be delicious served with barbecued meats or vegetables. IngredientsFor the saladFor the dressingMethodTo make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.
-
Jul 2, 2024 | 
bbc.co.uk | Anna Shepherd
Preheat the oven to 220C/200C Fan/Gas 7. Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry.
-
Jul 2, 2024 | 
bbc.co.uk | Anna Shepherd
Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there.
-
Jul 2, 2024 | 
bbc.co.uk | Anna Shepherd
To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film.
