Recipes
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Introduction
Welcome to Angela’s recipe page This will be a regular feature where I can share a seasonal collection of recipes, beautifully photographed by the very talented Harry Williams (also known... Read More -
09 January 2010
Winter Tomato and Lentil soup
Melt the butter in a large saucepan, add the onions, carrots and celery and cook over a low-medium heat until soft and slightly golden in colour. Stir in the... Read More -
09 January 2010
Green Soup
Place all the vegetables in a large saucepan, add the bay leaf and chilli, pour in the stock, season with the salt and pepper. Bring to the boil, then... Read More -
09 January 2010
Spiced Squash Pilaf
Heat the oil in a large saucepan, add the onions and squash and cook until golden brown. Add the salt, juice and zest of lemon, Swiss Marigold powder and spices,... Read More -
09 January 2010
Mixed Bean Salad
As the onions are going to be eaten raw, soak them in cold water for 20 minutes to remove the harshness, drain well and place in a mixing bowl. Add... Read More -
09 January 2010
Organic Chicken and Aubergine Salad
Place the chicken in a mixing bowl and add the tamari, maple syrup, garlic, orange juice, lime juice and a tablespoon of olive oil. Mix together and leave for about... Read More -
09 January 2010
Thai Beef Salad
Preheat a grill, or use a griddle pan. Brush the steak on both sides with vegetable or groundnut oil. Cook for 2 minutes on each side, then leave to rest... Read More -
09 January 2010
Seared Tuna and Rice Noodle Salad
Bring a pan of salted water to the boil, plunge the rice noodles in, stir so that they separate and cook for about 4-5 minutes (check cooking instructions on the... Read More -
09 January 2010
Crab and Avovado Salad
Line 4 ramekin moulds, or similar with clingfilm. Place ½ the avocado in a bowl, and mix in half of the white and brown crab meat. Add the juice... Read More -
09 January 2010
Tagliatelle with Ham and Peas
Bring a large pan of salted water to the boil and cook the pasta al dente. Follow the cooking instructions if you have brought it rather than make it. ... Read More -
21 December 2009
Golden Pears
Place the pears, apricots and cranberries in a saucepan and pour in the perry and apple juice. Add all the other ingredients (except for the pomegranate), top up with... Read More -
09 January 2010
Spanish Omelette
Heat 2 tablespoons of the olive oil in a large non-stick frying pan, add the potatoes, cover with a lid and sauté until soft and cooked through (stir occasionally to... Read More -
09 January 2010
Spiced Aubergine Rolls
Heat a griddle pan, brush the slices of aubergine with olive oil and griddle until cooked through and golden. Blot off any excess oil on kitchen paper. To make... Read More -
09 January 2010
Poached Fish Fillet with Salsa Verde
First make a court bouillon, add the bay, vegetables, peppercorns and wine to 1 litre of water to a large pan. Bring to the boil then reduce to a simmer.... Read More -
09 January 2010
The Perfect Steak with Basil and Garlic Oil
Rub the steak with the garlic clove, then with the vegetable oil, season well with the sea salt and black pepper. Heat a griddle or heavy based frying pan... Read More -
09 January 2010
Seafood Curry
Mix together the chilli, turmeric, yellow mustard seeds, ground cinnamon and garlic, rub into the fish and prawns, cover and leave to mingle in the fridge for a couple of... Read More -
09 January 2010
Roast Sea Bass with Fennel and orange
Preheat the oven to gas 6/200c Place the onion, juice and zest of the orange, sliced fennel, Pernod, bay leaf, garlic, vinegar, sugar and stock in an oven dish.... Read More -
09 January 2010
Fillet of Welsh Beef
Trim away any visible fat or sinew. Take a sheet of parchment paper, brush with olive oil. Overlap the slices of pancetta along the centre. Line up the basil leaves... Read More -
09 January 2010
Roast Loin of Pork
Preheat the oven to 220c/gas 7. Place the pork in a roasting tin. Roast for 30 minutes, then reduce the heat to 160c/gas 4 and cook for 30 minutes. ... Read More -
09 January 2010
Rhubarb and Custard Tart
Preheat the oven to 189c/gas 5. Roll out the pastry to approximately 3 mm thickness. Butter and flour a 22cm loose bottom tart tin, line with the pastry. Line with... Read More