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2 months ago | 
bbc.co.uk | Philli Armitage-Mattin |James Martin |Rupy Aujla |Seema Pankhania
by Dr Rupy AujlaThis super simple mixture comes together effortlessly. It is packed with umami flavours and is a great source of protein from the seeds and tofu. Edamame is one of the highest protein legumes with bags of gut-health supporting fibre. Each serving provides 626 kcal, 28.9g protein, 45.9g carbohydrate (of which 8.3g sugars), 39.1g fat (of which 5.4g saturates), 13.3g fibre and 1.53g salt.
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May 30, 2024 | 
bbc.co.uk | Philli Armitage-Mattin |Ellis Barrie |Jeremy Pang |Justine Pattison
Put shop-bought garlic ciabatta to work with these flavour-packed garlic bread Bombay sandwiches. They’re loaded with spicy potato masala, vibrant coriander and mint chutney, cheese, onions, tomatoes and sev (crunchy chickpea flour noodles).
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May 15, 2024 | 
bbc.co.uk | Seema Pankhania |Karla Zazueta |David Laris |Philli Armitage-Mattin
This light and creamy whipped feta dip is easy to make. It makes an ideal nibble to serve with drinks, or it's great as a simple starter. Serve with bread, pitta chips or crudités for dipping.
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May 11, 2024 | 
bbc.co.uk | Matt Tebbutt |Philli Armitage-Mattin |Julius Paul Roberts
Host Matt Tebbutt is joined by chefs Philli Armitage-Mattin and Julius Roberts, and by special guest Jason Manford. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and Marcus Wareing. Drinks expert Olly Smith picks the wines to go with the studio dishes.
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May 6, 2024 | 
bbc.co.uk | Philli Armitage-Mattin
A finalist on BBC One’s MasterChef: The Professionals 2020, Philli entertained the nation with her take on playful Asian-inspired dishes. She has a passion for using Asian ingredients to create big flavour-filled meals. After studying her master’s degree in chemistry at Bristol University – Philli joined the University of West London to gain her professional cookery qualifications.
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Apr 5, 2024 | 
bbc.co.uk | Ellis Barrie |Philli Armitage-Mattin |Sunil Vijayakar |Craig McAnuff
We've picked the best of our burger recipes for the perfect weekend treat and there's something for everyone.
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Aug 3, 2023 | 
bbc.co.uk | Philli Armitage-Mattin
Barbecued pineapple salsaWhile your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork. MethodSlice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool.
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Aug 3, 2023 | 
bbc.co.uk | Philippa Davis |Rachel Phipps |Katy Greenwood |Philli Armitage-Mattin
Choose your capsicum to suit your dish and experiment with different varieties. Green peppers are the most bitter, and work well in tangy dishes such as goulash. Reds are all-rounders: incorporate them into stir fries, ratatouille, or pasta sauces. Spanish dishes also make heavy use of red peppers and paprika, a derivative of the Anaheim pepper variety. Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served with pan-fried slices of chorizo.
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Mar 8, 2023 | 
bbc.co.uk | Gregg Wallace |Philli Armitage-Mattin |Marni Xuto
Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil. Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together. Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.
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Mar 7, 2023 | 
bbc.co.uk | James Martin |Philli Armitage-Mattin |Matt Tebbutt |Justine Pattison
overnight10 to 30 minsThis fried chicken is proper Saturday-night dinner territory - serve it on a giant sharing plate so all the family can dive in. overnight10 to 30 minsWhisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.
