Roquefort & Walnut Rolls

Use your favourite cheese in these delicious rolls from Great British Bake Off judge Paul Hollywood

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  492

• Protein

  18g

• Carbs

  46g

• Fat

  27g

• Saturates

  10g

• Fibre

  3g

• Sugar

  1g

• Salt

  1.42g

Ingredients

• 140g walnuts
• 100g wholemeal flour
• 400g strong white bread flour
• 14g sachet fast-action yeast
• 25g butter
• 250g Roquefort cheese, crumbled
• 2 medium eggs, beaten

Directions

1. Place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.
2. Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.
3. Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll. Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.
4. Heat oven to 220C/200C fan/gas 7. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.

Read More

Courgette & Quinoa-Stuffed Peppers

Take just 5 ingredients and create this healthy Mediterranean-style vegetarian bake for a low-calorie, low-fat supper

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  260

• Protein

  11g

• Carbs

  33g

• Fat

  8g

• Saturates

  3g

• Fibre

  11g

• Sugar

  10g

• Salt

  0.8g

Ingredients

• 4 red peppers
• 1 courgette, quartered lengthways and thinly sliced
• 2 x 250g packs ready-to-eat quinoa
• 85g feta cheese, finely crumbled
• handful parsley, roughly chopped

Directions

1. Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.
2. Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.
3. Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.

Read More

Summer Potato Salad

Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress

• Cooking Time Prep 15 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  119

• Protein

  3g

• Carbs

  21g

• Fat

  3g

• Saturates

  1g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• 750g new potatoes
• 75ml buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• ½ tsp caster sugar
• 100g sliced radishes
• 1 tbsp poppy seed
• 20g pack mustard cress, to serve

Directions

1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
2. Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.

Read More

Mexican-Style Chilli Ribs

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

• Cooking Time Prep 15 mins
  Cook 2 hrs, 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  414

• Protein

  44g

• Carbs

  23g

• Fat

  17g

• Saturates

  5g

• Fibre

  1g

• Sugar

  21g

• Salt

  1g

Ingredients

• 1½ kg pork spare ribs - the meatier the better (3 per person)
• For the dry rub
• 1 tbsp ground cumin
• 1 tsp hot smoked paprika
• 1 tbsp ground coriander
• 2 tsp dried oregano, or 2 tbsp fresh leaves, chopped
• 1 heaped tbsp dark soft brown sugar
• 1 lime, zested then cut into wedges, to serve
• For the chipotle barbecue sauce
• 1 tbsp olive oil
• 2 fat garlic cloves, crushed
• 2 tbsp tomato purée
• 3 tbsp dark soft brown sugar
• 2 tbsp red wine vinegar
• 2 tsp chipotle paste
• juice 1 lime

Directions

1. Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
2. To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
3. Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
4. For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through-use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Read More

Barbecued Leg Of Pork With Grilled Summer Vegetables

Butterflying a boneless leg of pork helps it to cook quicker. Serve with fennel, peppers, courgettes and spring onions charred to perfection

• Cooking Time Prep 30 mins
  Cook 2 hrs
• Skill Level Moderately easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  364

• Protein

  43g

• Carbs

  4g

• Fat

  19g

• Saturates

  6g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.3g

Ingredients

• handful bay leaves
• handful rosemary sprigs
• handful thyme sprigs
• 4 garlic cloves
• 3 tbsp olive oil
• 4 tbsp cider vinegar
• 2-3kg boneless, skinless pork leg, butterflied into 1 piece
• handful parsley leaves, chopped
• For the vegetables
• 2 fennel bulbs, cut into wedges, fronds picked and kept separate
• bunch spring onions, green parts finely sliced and kept separate, whites trimmed but left whole
• 1 red pepper, deseeded and cut into large chunks
• 1 yellow pepper, deseeded and cut into large chunks
• 3 courgettes, cut on an angle into long slices
• 2 tbsp olive oil
• juice ½ lemon

Directions

1. Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
2. Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
3. Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat-the coals should be grey but, to ensure they don't go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it's fine if it's a tiny bit pink, but you certainly don't want it raw.)
4. When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.

Read More

Sticky Ribs With Roast Potato Salad

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

• Cooking Time Prep 20 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  444

• Protein

  23g

• Carbs

  52g

• Fat

  17g

• Saturates

  5g

• Fibre

  2g

• Sugar

  21g

• Salt

  0.51g

Ingredients

• 3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
• 1 small onion, diced
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 2 tbsp smoked paprika
• 1 tsp mild chilli powder
• 300ml tomato passata
• 2 tbsp tomato purée
• 150ml cider, white or red wine vinegar
• 125g dark muscovado sugar
• For the potatoes
• 1½ kg new potatoes, skin on
• 2 tbsp olive oil
• 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
• 2 tbsp white or red wine vinegar

Directions

1. Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
2. Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
3. Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Read More

Italian Pork Patties With Potato Wedges

Bring some Italian flavour to your table this week, with these succulent pork patties

• Cooking Time Prep 15 mins
  Cook 35 mins - 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  503

• Protein

  34g

• Carbs

  45g

• Fat

  22g

• Saturates

  8g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.73g

Ingredients

• 4 baking potatoes, unpeeled, each cut into 8-10 wedges
• 2 tbsp olive oil
• zest and juice 1 lemon
• 50g fresh breadcrumbs
• 500g pack pork mince
• 50g grated parmesan
• 2 tbsp chopped parsley
• 1 large garlic clove, crushed

Directions

1. Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer. Bake for 35-45 mins, turning halfway, until golden brown and crisp.
2. Meanwhile, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, parsley, garlic and lemon zest. Season, mix well, then shape into 4 large, flat patties.
3. Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue). Serve with the wedges and a tomato and rocket salad, if you like

Read More

Full English Kebabs

Kids will love these juicy summer snacks

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  282

• Protein

  15g

• Carbs

  7g

• Fat

  21g

• Saturates

  7g

• Fibre

  1g

• Sugar

  5g

• Salt

  2.05g

Ingredients

• 1 tbsp olive oil
• 1 tbsp clear honey
• 1 tbsp wholegrain mustard
• 8 rashers streaky bacon, snipped in half
• 8 chipolata sausages, snipped in half
• 16 button or chestnut mushrooms
• 16 cherry tomatoes
• salad leaves, 4 small crusty baguettes or rolls, and tomato or brown sauce, to serve

Directions

1. Heat the grill to high and mix together the oil, honey and mustard with some seasoning in a small bowl.
2. Wrap a piece of bacon around each half sausage, then start to load up the kebabs. On each skewer thread a mushroom, bacon-wrapped sausage chunk and a cherry tomato, then repeat so there are 2 of each on each skewer.
3. Brush the honey-mustard sauce over the skewers, then grill, turning, for 10 mins until the sausages are golden, sticky and cooked through. Split the rolls, and serve alongside the skewers with a handful of salad leaves and a dollop of tomato or brown sauce per person.

Read More

Pork & Apple Burgers With Pickled Red Cabbage

The combination of apple, pork and sage rarely fails - and this freezable recipe is no exception to the rule

• Cooking Time Prep 15 mins
  Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  463

• Protein

  21g

• Carbs

  43g

• Fat

  24g

• Saturates

  7g

• Fibre

  3g

• Sugar

  14g

• Salt

  2.26g

Ingredients

• 8 good-quality pork sausages
• 1 eating apple, peeled, cored and grated
• 1 tbsp chopped sage leaves
• 2 tbsp red wine vinegar
• 1½ tbsp caster sugar
• 1 small red onion, finely sliced
• 200g red cabbage, finely sliced
• 2 tsp wholegrain mustard
• 4 bread rolls, split in half

Directions

1. Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
2. Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.

Read More

Sausages With Fruity Coleslaw

Sometimes nothing will beat a good sausage, team them with our fruity coleslaw for a fresh taste

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  420

• Protein

  12g

• Carbs

  34g

• Fat

  27g

• Saturates

  8g

• Fibre

  5g

• Sugar

  27g

• Salt

  1.63g

Ingredients

• 12 chipolatas sausages
• 4 tbsp redcurrant jelly
• 2 tbsp olive oil
• juice ½ lime
• ¼ white cabbage, shredded
• 4 carrots, grated
• ½ red onion, sliced
• 1 red apple, cored and sliced

Directions

1. Heat grill to medium and snip sausages apart into a roasting tin. Whisk the jelly and oil together well, then use 1 tbsp of the mix to coat the sausages. Grill for 8-10 mins, turning, until cooked through and sticky.
2. Meanwhile, whisk the lime juice into the remaining redcurrant mixture, then pour into a large bowl. Add the shredded cabbage, carrot, onion and apple and give everything a good mix with some seasoning. Serve the fruity coleslaw with the sausages and split jacket potatoes.

Read More