Buttermilk ensures this spongy pud has a lovely light texture.
A simple cumin, chilli and salt seasoning gives this dish an amazing flavour boost. (It also goes brilliantly on French fries.)
Transform a packet of crumpets into something worthy of a cafe menu
Baking these in the oven prevents the satay coating from burning, however they can be cooked in a frypan on the stove if preferred.
Oven-poaching fish in oil and aromatics ensures a moist and flavoursome result.
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.