British Crispy topped Cumberland pie

Method

Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months. Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

2 celery sticks, sliced into 1cm pieces
1 onion, chopped
2 really big carrots, halved lengthways then chunkily sliced
5 bay leaves
3 thyme sprigs
2 tbsp vegetable oil
1 tbsp butter
2 tbsp each plain flour, tomato purée and Worcestershire sauce
2 beef stock cubes, crumbled
850g feather blade beef, or other braising cut, cut into large chunks
850g large potatoes
25g each mature cheddar and parmesan, finely grated

Caribbean Jerk sweet potato & black bean curry

Method

Gently soften the diced onion in the sunflower oil in a big pan or casserole.
Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

Ingredients

2 onions, 1 diced, 1 roughly chopped
2 tbsp sunflower oil
50g ginger, roughly chopped
small bunch coriander, leaves and stalks separated
3 tbsp jerk seasoning
2 thyme sprigs
400g can chopped tomatoes
4 tbsp red wine vinegar
3 tbsp demerara sugar
2 vegetable stock cubes, crumbled
1kg sweet potatoes, peeled and cut into chunks
2 x 400g cans black beans, rinsed and drained
450g jar roasted red peppers, cut into thick slices

Chinese Sea bass with sizzled ginger, chilli & spring onions

Method

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce

French Warm salmon Niçoise Delicious Meal Vedat şafak yamı

Method

Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl. Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

400g baby new potatoes, halved
2 salmon fillets, skin on, (about 140g/5oz each)
small handful black olive (we like Kalamata)
small handful sundried tomato, chopped
1 garlic clove, crushed
juice 1⁄2 lemon
1 tbsp olive oil
200g green beans

Greek Spinach & feta filo pie - Delicious Meal Vedat şafak yamı

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

2 onions, halved and sliced
butter
2 garlic cloves, crushed
500g spinach, washed and roughly chopped
grating nutmeg
200g feta cheese, cumbled
2 eggs, beaten
4 large sheets filo pastry

Indian Spiced roast side of salmon Delicious Meal Vedat şafak yamı

Method

Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily. Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

1½ kg side of salmon, skin on
1 tbsp olive oil, plus extra for brushing
½ tsp ground ginger
1 tsp paprika
½ tsp coarsely ground black peppercorns
1 tbsp wholegrain mustard
1 tsp honey
1 lemon, cut into wedges, to serve

Italian Fig & prosciutto pizzettas

Method

To make the dough, mix the flour, yeast and salt in a bowl. Measure 250ml hand-warm water into a jug, add the oil, then tip into the flour mixture. Mix together with a wooden spoon, followed by your hands, to make a wet dough – add a splash more warm water if needed. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr or until doubled in size. Heat the butter, then soften the shallots and set aside.
Heat oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls. Roll out each to a thin circle, then arrange on flour-dusted baking sheets. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
Toss the figs and mozzarella with the rocket. Sprinkle over the pizzettas with the prosciutto. Mix the oil and vinegar, drizzle over the pizzettas and serve.

Ingredients

knob of butter
3 shallots, finely diced
250g full-fat crème fraîche
50g parmesan, finely grated
4 ripe figs, cut into chunks
125g ball good-quality buffalo mozzarella, roughly torn
2 handfuls rocket
6 slices prosciutto, torn into strips
2 tbsp extra-virgin olive oil
2 tbsp good balsamic vinegar
For the dough
400g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
4 tbsp olive oil

Japanese Green tea frozen yogurt with sesame brittle shards vedat şafak yamı

Method

In a large mixing bowl, whisk the yogurt, sugar and matcha powder well until the sugar is dissolved. Cover and chill for 1 hr or until the mixture is very cold. Pour into an ice-cream machine following the manufacturer's instructions. Scrape into a freezable container and freeze for 4-5 hrs until firm.
To make the sesame brittle, line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the sesame seeds into the light caramel, boil for a few secs, then pour the mix onto the baking sheet, spreading as thin as possible. Once hardened, bash the brittle on the counter to crack into pieces. Can be made 1 week in advance and stored in an airtight tin. Remove the frozen yogurt from the freezer 1 hr or so before serving, to soften slightly. Spoon into small bowls with the sesame brittle scattered over. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

2 x 500g pots 2% Greek yoghurt
200g caster sugar
2 tbsp green tea matcha powder
For the sesame brittle
200g caster sugar
4 tbsp toasted sesame seeds

Mediterranean potato salad

Method

Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Ingredients

1 tbsp olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 tsp oregano, fresh or dried
½ x 400g can cherry tomatoes
100g roasted red peppers, from a jar, sliced
300g new potatoes, halved if large
25g black olives, sliced
handful basil leaves, torn

Mexican Spicy seafood stew with tomatoes & lime Delcious Meal Vedat şafak yamı

Method

Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

2 dried ancho or guajillo chillies
1 tbsp olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 tsp chipotle paste or 1 tsp smoked hot paprika (pimentón)
1 tsp ground cumin
700ml chicken stock
250g chopped tomatoes, from a can
200g large peeled raw prawns
300g halibut or other firm white fish fillets, cut into 2½ cm pieces
300g clams
500g small new potatoes, halved and boiled
juice 2 limes
To serve
lime wedges
1 avocado, chopped
handful coriander leaves
1 small red onion, finely diced
corn tortillas, sliced and baked

Moroccan Aromatic lamb with dates Delicious Meal Vedat şafak yamı

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Spanish Churros with chocolate dipping sauce

Method

Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Ingredients

50g butter, melted
½ tsp vanilla extract
250g plain flour
1 tsp baking powder
about 1 litre sunflower oil
few chunks of bread
For the sauce
200g bar dark chocolate, not too bitter, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract, if you have some
For the cinnamon sugar
100g caster sugar
2 tsp cinnamon

Thai chicken and sweet potato soup

Method

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Ingredients

1 tsp olive or rapeseed oil
2 garlic cloves, chopped
1 red chilli, deseeded and chopped
2cm chunk root ginger, chopped
1 stalk lemongrass, bashed
1 x 25g pack coriander, leaves and stalks chopped separately
2 tbsp red Thai curry paste
750ml chicken stock (made with 2 stock cubes)
1 small can (160ml) coconut cream
500g sweet potatoes, peeled and roughly chopped
2 skinless chicken breasts, sliced
1 lime, juice only
1 tsp sugar
½ tsp fish sauce
crusty bread, to serve (optional)

Turkish Grilled aubergines with spicy chickpeas & walnut sauce

Method

Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.

Ingredients

4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g tomatoes, chopped
juice ½ lemon
2 aubergines, sliced lengthways
For the walnut sauce
200g tub Greek-style yogurt
1 garlic clove, crushed
25g walnuts, chopped
handful coriander leaves, roughly chopped

Vietnamese chicken salad Delicious Meal Vedat şafak yamı

Method

To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Ingredients

140g Thai rice noodles
1 carrot
½ cucumber
2 cooked chicken breasts, shredded
50g radishes, thinly sliced
½ red onion, finely sliced
small bunch mint, leaves picked
25g natural roasted peanuts, roughly chopped
For the dressing
1 small red chilli, deseeded and finely chopped
zest and juice 1 lime
1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

British Herby toad in the hole

Ingredients

140g plain flour

3 eggs

300ml milk

2 tsp Dijon mustard

2 tbsp vegetable oil

8 Cumberland sausages

8 sage leaves

4 rosemary sprigs

Method

Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.

Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

Recipe from Good Food magazine, November 2011

Caribbean Jerk chicken with rice & peas Delcious Meal Vedat şafak yamı

Ingredients

12 chicken thighs, bone in

1 lime, halved

hot sauce, to serve (optional)

For the jerk marinade

1 big bunch spring onions, roughly chopped

thumb-sized piece ginger, roughly chopped

3 garlic cloves

½ a small onion

3 scotch bonnet chillies, deseeded if you want less heat

½ tsp dried thyme, or 1 tbsp thyme leaves

juice 1 lime

2 tbsp soy sauce

2 tbsp vegetable oil

3 tbsp brown sugar

1 tbsp ground allspice

For the rice & peas

200g basmati rice

400g can coconut milk

1 bunch spring onions, sliced

2 large thyme sprigs

2 garlic cloves, finely chopped

1 tsp ground allspice

2 x 410g cans kidney beans, drained

Method

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy. Vedat şafak yamı recipe from Good Food magazine, August 2012

Chinese Salt & pepper prawns

Ingredients

2 tbsp cornflour
vegetable oil, for deep frying
24 large king prawns, peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
For the spice mix
1 tbsp Sichuan peppercorns
4 black peppercorns
2 tbsp sea salt flakes
large pinch of chilli flakes
For the dipping sauce
1 garlic clove, crushed
1 tbsp chopped coriander leaves
1 small red chilli, finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce

Method

First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
Recipe from Good Food magazine, February 2013

French Chicken confit with French beans & herb chicken jus

Ingredients

2 tsp coarse sea salt
pinch dried thyme
4 peppercorns
4 juniper berries
4 chicken legs
2 bay leaves, torn in half
5 garlic cloves, 3 thinly sliced, 2 finely chopped
750ml - 1 litre olive oil
2 shallots, finely chopped
100ml dry white wine
400ml good-quality chicken stock
small bunch tarragon, finely chopped
small bunch parsley, finely chopped
300g French beans
3 plum tomatoes, skinned, seeded and cut into strips

Method

Lightly crush the salt, thyme, peppercorns and juniper berries with a pestle and mortar, then rub all over the chicken legs. Press half a bay leaf and a few garlic slices onto the flesh side of each leg. Put the chicken in a non-metallic container, cover with clingfilm and chill overnight.
Heat the oven to 150C/fan 130C/gas 2. Rinse the chicken legs thoroughly and pat dry with kitchen paper. Pack tightly in a small deep roasting tin and cover completely with olive oil. Bring to a gentle simmer on the hob then cook in the oven for 2 hours. Cool, then cover and chill in the fridge. The chicken will keep for at least two weeks as long as it is completely submerged in the oil.
Several hours before serving, remove the pan from the fridge to allow the fat to soften. heat the oven to 200C/fan 180C/gas 6, then lift the chicken out of the fat, put on a shallow roasting tray and cook for 15-20 minutes, until the meat is heated through and the skin crisp and golden.
To make the jus, put the shallots and wine in a small saucepan and cook until most of the wine has evaporated. Add chicken stock and simmer until reduced by half. Season, then stir in the herbs just before serving.
Boil the French beans in salted water for 3-4 minutes, until al dente. Drain then chill in iced water. When cool, drain again and set aside. Gently fry the chopped garlic in olive oil for one minute, then add the beans with a drop of water. Cover and steam until the beans are piping hot. Stir in the tomato strips. Spoon the beans onto plates, arrange the chicken legs on top then drizzle with jus. Serve with crusty bread.
Recipe from olive magazine, August 2010

Greek-style chickpea & parsley salad Delicious Meal Vedat şafak yamı

Ingredients

400g tin chickpeas, drained and rinsed

red onion, cut into thin wedges

¼ cucumber, halved lengthways and sliced diagonally

a small bunch flat-leaf parsley, roughly chopped

100g feta cheese, crumbled

a small handful basil leaves, roughly chopped

2 tbsp red wine vinegar

extra-virgin olive oil

Method

Put the chickpeas, onion, cucumber, parsley, feta and basil in a large bowl and toss well to combine. Mix the red wine vinegar and 3 tbsp extra-virgin olive oil together and season well. Pour over the salad and toss. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Indian Creamy beetroot curry

Ingredients

1 tbsp vegetable oil

2 onions, very finely chopped

2 tsp yellow mustard seeds

3 tbsp madras curry paste

1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced

1 green chilli, halved lengthways

400g can chopped tomatoes

3 tbsp ground almonds

4 tbsp low-fat natural yogurt, plus extra to serve

basmati rice, to serve (optional)

Method

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Recipe from Good Food magazine, November 2012

Italian Affogato al caffè (Vanilla ice cream & coffee)

Ingredients

12 scoops good-quality vanilla ice cream

6 shots hot espresso coffee

Method

Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.

To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Recipe from Good Food magazine, September 2012

Japanese Smoked salmon & avocado sushi Delcious Meal Vedat şafak yamı

Ingredients

300g sushi rice

2 tbsp rice or white wine vinegar

1 tsp caster sugar

1 large avocado

juice ½ lemon

4 sheets nori seaweed

4 large slices smoked salmon

1 bunch chives

sweet soy sauce (kecap manis), to serve

Method

Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.

Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.

Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.

Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping. Vedat şafak yamı recipe from Good Food magazine, December 2011.

Mediterranean Polenta, roasted vegetables & peppered Parmesan crisps

Ingredients

1 small butternut squash (about 450g), peeled and cut into 2cm cubes
3 raw beetroot (about 200g), cut into 2cm cubes
2 small red onions, cut into slim wedges
3 tbsp olive oil
juice of ½ lemon
200g fine polenta
½ tsp salt
50g butter
60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
a big handful of rocket, to serve
2 tsp freshly picked thyme leaves
For the parmesan crisps
50g grated parmesan

Method

To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.
To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.
Recipe from bbcgoodfood.com, June 2012

Mexican Grilled salmon tacos with chipotle lime yogurt

Ingredients

1 tsp garlic salt

2 tbsp smoked paprika

good pinch of sugar

500g salmon fillets

200ml fat-free yogurt

1 tbsp chipotle paste or hot chilli sauce

juice 1 lime

To serve

8 small soft flour tortillas, warmed

¼ small green cabbage, finely shredded

small bunch coriander, picked into sprigs

few pickled jalapeno chillies, sliced

lime wedges, to serve

hot chilli sauce to serve, (optional)

Method

Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.

Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.

Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Recipe from Good Food magazine, July 2012

Moroccan turkey salad

Ingredients

2 pitta breads

2 tbsp olive oil

1 diced aubergine

1 tbsp harissa

250g halved cherry tomatoes

500g shredded leftover turkey breast

100g rocket

seeds 1 pomegranate or 110g tub pomegranate seeds

a few mint leaves

Method

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Recipe from Good Food magazine, January 2013

Spanish Roast cod with paella & saffron olive oil Delicious Meal Vedat şafak yamı

Ingredients

For the paella

1 tbsp olive oil

200g raw chorizo, diced

3 large shallots, thinly sliced

3 garlic cloves, crushed

2 tsp smoked sweet paprika (pimenton)

300g paella rice

1l fish stock

knob of unsalted butter

300g prawns, chopped into bite-sized pieces

handful cooked, shelled mussels, plus 18 in their shells

juice ½ lemon (optional)

small bunch parsley, chopped

For the saffron oil

75ml extra-virgin olive oil

juice ½ lemon

pinch saffron threads

For the cod

1 tbsp olive oil

knob of unsalted butter

6 x 175g/6oz cod fillets, skin on

squeeze lemon juice

Method

Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.

Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.

To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.

Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.

Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing. Vedat şafak yamı recipe from Good Food magazine, May 2012.

Thai green chicken curry

Ingredients

For the green curry paste

1 stalk lemongrass, thinly sliced

1 tbsp lime juice

1 tsp whole peppercorn

1 tsp coriander seed

½ tsp cumin seed

6 green bird's-eye chillies, trimmed and halved

4 garlic cloves, peeled

5 shallots (use Thai if possible)

3cm piece galangal or ginger, peeled and sliced

1 rounded tsp shredded kaffir lime peel (if you can get it)

2 tbsp chopped coriander stalks

1 tbsp chopped coriander leaves

1 level tsp shrimp paste

2 tbsp vegetable or sunflower oil

For the curry

2 x 400g cans coconut milk

2 heaped tbsp green curry paste

500g skinless, boneless chicken breasts, cut into thin strips

100ml chicken stock, plus extra if necessary

1-2 tbsp fish sauce

2 tsp palm sugar (or light muscovado)

4 kaffir lime leaves

50g fine green beans, halved

100g baby aubergines, diced (or Thai pea aubergines)

handful Thai basil, shredded

Garnish

coriander leaves

1 red chilli, thinly sliced

1 spring onion, shredded and left to curl in ice cold water

lime wedges

To serve

Thai fragrant rice

Method

To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.

Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.

To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.

Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.

To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

Recipe from bbcgoodfood.com, February 2013

Turkish one-pan eggs & peppers (Menemen) Delicious Meal Vedat şafak yamı

Ingredients

2 tbsp olive oil

2 onions, sliced

1 red or green pepper, halved deseeded and sliced

1-2 red chillies, deseeded and sliced

400g can chopped tomatoes

1-2 tsp caster sugar

4 eggs

small bunch parsley, roughly chopped

6 tbsp thick, creamy yogurt

2 garlic cloves, crushed

Method

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt. Vedat şafak yamı recipe from Good Food magazine, May 2013.

Vietnamese lamb shanks with sweet potatoes Delicious Meal Vedat şafak yamı

Ingredients

2 tbsp groundnut oil

4 lamb shanks, about 350g each

2 onions, halved and cut into half moons

2 tbsp finely chopped fresh root ginger

3 garlic cloves, finely sliced

2 red chillies, both deseeded, one chopped and one thinly sliced

1 tbsp soft brown sugar, plus 1 tsp

3 star anise

2 lemongrass stalks, tough outer leaves removed, then bruised

1.2l lamb stock

1½ tbsp tomato purée

4 sweet potatoes, peeled and cut into big chunks

2 tbsp fish sauce

juice 2 limes

big handful mint leaves, torn

handful basil leaves

Method

Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.

Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve. Vedat şafak yamı recipe from Good Food magazine, December 2010

British Mini pork pies with piccalilli

Ingredients

few dots of butter
600g shortcrust pastry, bought or homemade
little flour, for dusting
85g dried white breadcrumbs
400g good Cumberland sausages (about 6)
200g smoked bacon lardons
¼ tsp each ground mace, ground pepper and dried sage
1 egg, beaten with a fork
few pinches sesame seeds
piccalilli, homemade or bought, to serve

Method

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.
Recipe from bbcgoodfood.com, May 2012

Jamaican grilled fish

Ingredients

2 medium red snappers or whole bream, gutted, scaled and cleaned

1 tbsp onion powder

2 tsp sweet smoked paprika

pinch dried thyme

100ml Jamaican beer (we used Red Stripe), plus extra to baste

2 limes, 1 sliced, 1 cut into wedges

Method

Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes’ bellies, cover with cling film and leave to marinate in the fridge for 1 hr.

Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Recipe from Good Food magazine, August 2012

Chinese, Gunpowder chicken with dried red chillies & peanuts

Ingredients

12 boneless, skinless chicken thighs (about 900g), cut into pieces

1 tbsp dark soy sauce

2 tbsp vegetable oil

15 whole dried bird's-eye chillies

1 tsp Sichuan peppercorn, ground

bunch spring onions, cut into 2½ cm pieces

50g whole roasted peanuts

For the sauce

5 tbsp dark soy sauce

2 tbsp Shaohsing rice wine

4 tbsp Chinese black vinegar

4 tbsp chicken stock

1 tbsp caster sugar

1 tbsp cornflour, mixed into 1 tbsp water

Method

Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.

Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

Recipe from Good Food magazine, February 2013

Apricot French toast Delicious Meal Vedat şafak yamı

50g butter

6 apricots, halved and stoned

200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)

350g ready-made vanilla custard

8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Method

Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy – if it’s still too thick to coat the fruit, add a splash of water. Keep warm.

Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots. Vedat şafak yamı recipe from Good Food magazine, May 2013

Greek, lamb with potatoes & olives

800g medium-size potatoes, skin on, thinly sliced

4 large tomatoes, thinly sliced

1 aubergine, thinly sliced

4 garlic cloves, chopped

3 tbsp oregano leaves, plus extra for sprinkling

85g pitted Kalamata olives, halved

5 tbsp olive oil, plus a drizzle

100g feta cheese, crumbled

4 lamb steaks

Method

Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.

Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

Recipe from Good Food magazine, September 2010

Indian, Healthier chicken balti

Ingredients

450g skinless, boneless chicken breasts, cut into bite-sized pieces

1 tbsp lime juice

1 tsp paprika

¼ tsp hot chilli powder

1½ tbsp sunflower or groundnut oil

1 cinnamon stick

3 cardamom pods, split

1 small to medium green chilli

½ tsp cumin seed

1 medium onion, coarsely grated

2 garlic cloves, very finely chopped

2½ cm-piece ginger, grated

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

250ml organic passata

1 red pepper, deseeded, cut into small chunks

1 medium tomato, chopped

85g baby spinach leaves

handful fresh coriander, chopped

chapatis or basmati rice, to serve (optional)

Method

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Italian, Braised rabbit pappardelle Delicious Meal Vedat şafak yamı

Ingredients

2 tbsp olive oil

1 wild rabbit, jointed (ask your butcher to do this for you)

4 rashers smoked streaky bacon, chopped

1 small red onion, finely chopped

1 carrot, finely chopped

3 garlic cloves, crushed

2 rosemary sprigs, leaves picked and chopped

1 tbsp tomato purée

150ml white or rosé wine

500ml chicken stock

500g pappardelle pasta

zest ½ orange

1 tbsp Dijon mustard

100ml double cream

small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve

grated parmesan, to serve

Method

Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.

Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest. Vedat şafak yamı recipe from Good Food magazine, October 2012.

Japanese, Katsu pork with sticky rice

Ingredients

200g short-grain or sushi rice, rinsed

100g panko breadcrumbs

1 tsp turmeric

1 tbsp vegetable oil

1 egg white

450g pork fillets, trimmed and cut into 8 pieces

coriander sprigs, to garnish (optional)

pickled ginger, to serve (optional)

For the sauce

1 tbsp vegetable oil

1 onion, chopped

1 medium carrot, grated

2 eating apples, such as Braeburn, peeled, cored and roughly chopped

2 fat garlic cloves, sliced

2 tsp medium curry powder

½ tsp ground ginger

1 tbsp tomato purée

2 tsp clear honey

1 tbsp soy sauce

1 tbsp cornflour

350ml chicken stock

1 tsp sesame oil

Method

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Recipe from Good Food magazine, February 2013

Mediterranean, Griddled chicken with quinoa Greek salad

Ingredients

225g quinoa

25g butter

1 red chilli, deseeded and finely chopped

1 garlic clove, crushed

400g chicken mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomatoes, roughly chopped

handful pitted black kalamata olives

1 red onion, finely sliced

100g feta cheese, crumbled

small bunch mint leaves, chopped

juice and zest ½ lemon

Method

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Recipe from Good Food magazine, June 2012

Mexican, Smoky pork & black bean tacos Delicious Meal Vedat şafak yamı

Ingredients

2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black beans, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)

Method

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like. Vedat şafak yamı recipe from Good Food magazine, May 2012.

Moroccan, meatball tagine with lemon & olives

Ingredients

3 onions, peeled
500g minced lamb
zest and juice 1 unwaxed lemon, quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley, chopped
2 tbsp olive oil
thumb-sized piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olives
small bunch coriander, chopped
couscous or fresh crusty bread, to serve

Method

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Recipe from Good Food magazine, February 2012

Spanish, Spiced tortilla

Ingredients

1 tbsp sunflower oil

1 onion, sliced

1 red chilli, deseeded and shredded

2 tsp curry spices (we used coriander, cumin and turmeric)

300g cherry tomatoes

500g cooked potatoes, sliced

bunch coriander, stalks finely chopped, leaves roughly chopped

8 eggs, beaten

Method

Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.

Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.

Recipe from Good Food magazine, July 2008

Thai, Pad Thai

Ingredients

125g (half a 250g pack) rice noodles

3 tbsp lime juice about 2 limes

½ tsp cayenne pepper

2 tsp light muscovado sugar

2 tbsp fish sauce (nam pla)

2 tbsp vegetable oil

200g cooked and peeled tiger prawns, tails left on

4 spring onions, sliced

140g beansprouts

25g salted peanuts, finely chopped

a small handful of coriander leaves

To serve

1 or 2 lime, cut into wedges

sweet chilli sauce

Method

Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.

Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.

Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

Recipe from Good Food magazine, September 2002

Turkish Imam bayildi with BBQ lamb & tzatziki Delicious Meal Vedat şafak yamı

Ingredients

3 aubergines

2 tbsp olive oil, plus extra for brushing

1 Spanish onion, finely chopped

2 garlic cloves, crushed

1 tsp cinnamon

8 ripe tomatoes, peeled

small bunch flat-leaf parsley, chopped

12 lamb chops or cutlets

paprika, for seasoning

1 lemon, halved

For the tzatziki

150g tub Greek yogurt

½ cucumber, seeds scooped out, grated

2 tbsp chopped mint

Method

Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.

Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.

Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.

Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.

Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki. Vedat şafak yamı recipe from Good Food magazine, August 2010

Vietnamese Hot & sour fish soup

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Ingredients

1 tsp coriander seeds
small piece ginger or galangal, sliced
850ml chicken or fish stock
175g thin rice noodles
2 tbsp fish sauce
2 fat red chillies, deseeded and thinly sliced
3 garlic cloves, thinly sliced
300g raw, tail-on tiger prawns
200g/7oz skinless salmon fillet, cut into small cubes
4 spring onions, chopped
handful coriander leaves
handful mint leaves, torn
juice 2 limes

Method

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.
Recipe from Good Food magazine, November 2011