Tomer Amedi

Mar 31, 2024 | bbc.co.uk | Lisa Allen |Spring Recipes |Tomer Amedi |Tom Kerridge

30 mins to 1 hourThis highly flavoured spring soup is sure to impress your guests.

Nov 18, 2023 | bbc.co.uk | Matt Tebbutt |Tomer Amedi |Sophie Grigson

To make the soup, heat the butter and oil in a pan over a medium heat. Add the onion, garlic, bay leaf, thyme and sliced artichokes. Cover with the stock and milk and simmer over a low heat for 30 minutes. Add the double cream and bring back to the boil, then remove from the heat. Use a hand-held stick blender to blend to a smooth purée. Pass through a sieve and season with salt and pepper. To make the garnish, put the olive oil in a frying pan over high heat.

Sep 28, 2023 | bbc.co.uk | Tomer Amedi |Philippa Davis

Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute. Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more. Stir the stock cube into the boiling water to dissolve before adding to the pan.

Sep 24, 2023 | bbc.co.uk | Sarit Packer |Itamar Srulovich |Ben Rebuck |Tomer Amedi

Matt Tebbutt hosts a special edition of the BBC’s live cookery show in celebration of Yom Kippur. Special guests Rob Rinder, Adam Kay and Tracy-Ann Oberman share their favourite Yom Kippur traditions and stories, whilst chefs Sarit and Itamar, Tomer Amedi and Ben Rebuck share brilliant recipes to enjoy before or after the fast. There will also be treats from the BBC Food archive, with more mouthwatering recipes from the Hairy Bikers and Nigel Slater. See all episodes from Celebration Kitchen (5)

Mar 8, 2023 | bbc.co.uk | Silvana Franco |Tomer Amedi |Vegan courgette |Saskia Sidey

Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.