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

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

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

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

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

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.

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.

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

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

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.

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.

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