This fancy but fuss-free roast makes use of canned chickpeas and tomatoes for extra convenience.
When roasting a duck – or even a large chicken – it pays to pull the legs away from the body, as the meat on them is much firmer than on the breast and, if trussed up, they won’t cook by the time the breast meat is done (or, if they are cooked, the breasts will be overdone and dry).
I used a 1.6kg snapper for this dish, which is enough for 4-5 people. To prepare the fish it will need to be gutted, scales removed, and the fins and any sharp spines cut off – your fishmonger can do this for you. Cut off the tail as well, if the fish is too long to fit in your oven dish.
This decadent chocolate dessert is surprisingly simple to make
The key to succulent meat is to really rest it well, so allow plenty of time for this; better to serve the meat warm and rested than hot and slightly chewy.
Bulgur, which forms the base of tabbouleh – a herby, Middle Eastern salad – is a chewy and nutty-tasting grain made from wheat that has been parboiled, dried and cracked. It is quick to prepare, requiring only a soaking much like couscous.
Enjoy this for brunch or as an after-dinner treat.
500g black or ruby grapes 1/2 cup water 1 cup caster sugar Finely grated zest of 1 orange 1/2 teaspoon ground star anise 1/2 teaspoon ground cinnamon Wash grapes and cut in half. Remove seeds if necessary. Place all ingredients in a medium saucepan over low heat. Stir until sugar dissolves then bring to a [...]
This café-style noodle salad is brilliant because it’s packed with flavour and texture and can be made with other proteins.
Pastry is always popular at parties and this creation is the epitome of flair without fuss.
The jam and berry topping for this scrumptious cheesecake will need more or less water, depending on the consistency of your jam. Home-made jam is often runnier than commercial preserves, so will probably require less liquid.