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1 week ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 8Total time: 1 hr 30 mins, plus chilling A classic French quiche made using eggs, cream and bacon in a shortcrust pastry case.
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1 week ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 2Total time: 20 mins All you need is five ingredients for this classic Roman pasta dish.
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2 weeks ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 4Total time: 1 hr, plus marinating Mayonnaise is the secret ingredient in the marinade for these Greek-inspired lamb skewers.
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3 weeks ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 4Total time: 20 mins This is the perfect sharing starter to enjoy in the sunshine.
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Pickles are becoming more and more trendy, with their increased presence on social media perhaps linking to the spike in sales of pickles recently. They’re fresh and crunchy, can be used in a variety of ways, and are even thought to have some health benefits. However, as time is ever harder to come by, people understandably don’t want to wait weeks to finally eat their homemade pickles.
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie. See more of Spencer Lengsfield’s recipes
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Please wait, the site is loading... Makes: 2 x 200g jarsTotal time: 20 mins, plus pickling Making pickles couldn’t be easier! We like to use the 3:2:1 method, meaning 3 parts vinegar, 2 parts water, and 1 part sugar with a pinch of salt.
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 4Total time: 45 mins While the origins of Somerset chicken are vague, there are suggestions that it dates as far back as the 1700s. One thing is for certain: the dish comes from the south-west of England, and it features two famous Somerset products – cider and cheddar. This version of the dish uses the cheese in the creamy sauce rather than melted on top, so that the chicken skin stays extra crispy. It’s best enjoyed with a fresh apple and watercress salad.
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 4Total time: 1hr Inspired by two classic Middle Eastern dishes – arayes and fattoush – grilled meatballs and pitta are tossed with a lemony salad and served over tahini yogurt.
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1 month ago | 
sainsburysmagazine.co.uk | Spencer Lengsfield
Serves: 4Total time: 1 hr, plus marinating The name for this Hawaiian dish comes from the word ‘huli’, meaning ‘turn’, as the chicken is turned during cooking.
