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.