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1 month ago | 
bbc.co.uk | Jennifer Joyce |James Martin |Elly Curshen |Annie Rigg
A soul-warming dish from the Italian mountains, this chunky baked cabbage soup is an indulgent affair with crunchy bacon and velvety cheese in each spoonful. Use a homemade or good-quality shop-bought stock to take it to the next level.
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Dec 6, 2024 | 
bbc.co.uk | Helen Upshall |Elly Curshen |Nigella Lawson |Annie Rigg
All the recipes you need for an easy Christmas party. Pick your favourites from mini sausages, Tandoori chicken skewers, baked camembert, cheese twists and much more.
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Oct 24, 2024 | 
deliciousmagazine.co.uk | Elly Curshen
These days, vegetarians at the Christmas table are accustomed to main courses that look and taste extraordinary. Food writer Elly Curshen’s spectacular vegetarian filo-wrapped wreath takes things to another level. Elly says:“Although this is designed as ‘the veggie option’, I guarantee everyone will want a piece! You can double the filling and freeze half for another day.”About the author Elly made a name for herself with Pear Café in Bristol, which she opened in 2006.
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Sep 22, 2024 | 
bbc.co.uk | Elly Curshen
If it is not already diced, cut the monkfish into equal bite-sized pieces, around 3cm/1¼in. Season with salt and pepper. Set aside. Heat a large saucepan over a medium heat and then add the olive oil. When hot, add the onion and red pepper and gently fry for 4–5 minutes until softened and starting to colour. Stir in the garlic, paprika, tomato purée and chopped tomatoes, and continue to cook for a further 1–2 minutes. Add the beans (with a little of their liquid), stock and wine.
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Sep 5, 2024 | 
bbc.co.uk | Elly Curshen |Rachel Phipps |Nathan Anthony |Silvana Franco
The key to creating restaurant-style, crispy, breadcrumbed mozzarella sticks in the air fryer is to cook them from frozen: give them at least 30 minutes in the freezer. They’re delicious served with a spicy tomato ketchup.
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Jul 31, 2024 | 
bbc.co.uk | Elly Curshen
It’s the alternative to meat that people either love or hate. On the positive side, tofu suits many cuisines and dishes. But it can be tasteless if not seasoned or marinated. So, how can you easily make it full of flavour? By Elly CurshenTofu has a rich history, originating in China over 2,000 years ago. It has been a mainstay in Asian cuisines for centuries, well before its popularity surged in the UK and other parts of the world. In recent years, tofu has become a supermarket staple.
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Jul 22, 2024 | 
bbc.com | Elly Curshen
Pouring a simple teriyaki marinade over the fish before cooking really helps the flavours to mingle. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute.
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Jul 17, 2024 | 
bbc.co.uk | Elly Curshen
Bring a large saucepan of salted water to the boil for the pasta. In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion.
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Jul 3, 2024 | 
bbc.co.uk | Elly Curshen
Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper.
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Jul 3, 2024 | 
bbc.co.uk | Elly Curshen
In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute.
