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1 month ago | 
bbc.co.uk | Rupy Aujla |Annie Rigg |Gennaro Contaldo |Emily Angle
A Turkish-inspired filo pastry pie made with sweet and nutty squash – although it also works perfectly with pumpkin. Finished with a garlic and harissa oil and served with light and silky whipped feta, it combines sweetness, salt and spice.
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1 month ago | 
bbc.co.uk | Sarah Cook |Justine Pattison |Philippa Davis |Gennaro Contaldo
by Sarah CookThis simple stew has a gravy-like sauce that benefits from browning the beef first, but you can also just throw everything in the slow cooker pot and it will still taste great. The Yorkshire puddings are included in the budget but are optional as they need to be cooked in an oven or air fryer, albeit only briefly. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £6.70 when checking prices at four UK supermarkets.
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Jan 11, 2025 | 
bbc.co.uk | Matt Tebbutt |Rukmini Iyer |Gennaro Contaldo
Matt Tebbutt is joined by chefs Gennaro Contaldo and Rukmini Iyer, and by special guest Emilia Fox. There are some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and the Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio. Drinks expert Helen McGinn picks the wines to go with the studio dishes.
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Nov 6, 2024 | 
bbc.co.uk | Philippa Davis |Justine Pattison |Gennaro Contaldo |Jane Hornby
by Justine PattisonA delicious family-sized cottage pie, perfect for batch cooking because it freezes brilliantly. Pre-frying the mince and vegetables will make the pie taste extra rich and flavoursome. Equipment: You will need a slow cooker that holds around 4 litres/7 pints for this recipe.
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Oct 26, 2024 | 
bbc.co.uk | Gennaro Contaldo
To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes. Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen.
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Oct 25, 2024 | 
thejc.com | Gennaro Contaldo
Delicately light and healthy, this easy carrot cake would be perfect with a morning coffee or at teatime. I like to use the Italian raising agent known as Paneangeli, with its delicate vanilla flavour, and it should be obtainable from Italian delis and international shops. Otherwise, regular baking powder will work just fine.
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Sep 19, 2024 | 
bbc.co.uk | Sophie Whitbread |Gennaro Contaldo |Rachel Phipps |Hattie Ellis
Off to university? These easy student recipes won't break the bank and are great for novice cooks. Here you'll find plenty of cheap, healthy recipes that will show you how to cook the basics, and ways to make budget dinners that impress.
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Jul 31, 2024 | 
thejc.com | Gennaro Contaldo
When tomatoes are in abundance and at their best, this sorbet is a winner. It can be served as a refreshing starter, with mozzarella skewers, or at the end of a meal or as a palate cleanser in between courses. The slight hint of chilli gives it a nice kick and the tomato and basil are a perfect combination.
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Jul 6, 2024 | 
nzherald.co.nz | Gennaro Contaldo
In Italian this dish is called zuppa di zucca e ricotta con funghi saltati – practice that while you perfect this soothing soup. This perfect winter warmer is ideal to make during the cooler months when pumpkins are plentiful. Use whatever pumpkin you can find or, of course, butternut squash would be perfect, too. The addition of ricotta brings extra creaminess to this blended soup and the sauteed mushrooms add a lovely contrasting texture, as well as extra nutrition.
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Jul 4, 2024 | 
nzherald.co.nz | Gennaro Contaldo
From famed Italian chef Gennaro Contaldo, this Ligurian-style rainbow chard frittata makes a brilliant light dinner. This Ligurian-style frittata includes sweet raisins and crunchy pine kernels, which complement the chard. I love the colours of rainbow chard but, if you can’t find it, use the white-stemmed variety or spinach instead. Served with rustic bread and a salad, this makes an easy meal. You can also enjoy the frittata cold in a panino (sandwich) for a packed lunch or picnic.
