angela

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Ultimate lemon meringue pie

plain flour

butter,

tbsp icing sugar

level tbsp cornflour

golden caster sugar

lemons,

lemon juice (from 2-3 lemons)

orange,

egg egg

tsp cornflour

For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a>. Pulse until the mix starts to bind – make sure the mix is not overworked.

Tip the pastry onto a lightly floured surface, gather together until smooth, then <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll out</a> and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).

Put a <a href="http://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.

While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.

Once the mixture bubbles, remove from the heat and beat in the butter until melted. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Beat</a> the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.

Put the egg whites in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.

Quickly reheat the filling and pour it into the pastry case. Immediately put <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spoonfuls</a> of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spreading</a> so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.

Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Angela Casley: Quick and easy teriyaki salmon

Chicken stock

Soy sauce

Mirin

Ginger

salmon

Tbsp Oil

In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.

Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.

Remove from the barbeuce, spoon over the teriyaki sauce and serve.

Angela Casley's chicken thighs with oregano paste

Oregano leaves (Main)

italian parsley

Grated parmesan cheese (Main)

Olive oil (Main)

Tbsp Olive oil,

Red onions, sliced

Garlic cloves, crushed

Tbsp Balsamic vinegar

Chicken thighs, boneless and skinless (Main)

servings Rice

Place the oregano leaves, parsley, parmesan and first measure of olive oil into a kitchen processor. Pulse until all are well combined. Season with salt and pepper.

Heat the tablespoonful of oil in a frying pan. Add the red onions and garlic, cooking slowly for 10 minutes to soften. Add the balsamic and chicken stock, stirring through.

Spread the onion mixture into an ovenproof baking dish. Place the chicken thighs on top, snuggling them among the onions. Place a spoonful of the oregano mixture on to each thigh.

Drizzle over a little extra olive oil, cover and place into the oven for 40 minutes, removing the cover after 20 minutes. Serve hot with rice or mashed potatoes.

Angela Casley: Simple and spicy curried side of salmon

Tbsp Red curry paste

Lime, zest and juice

Tbsp Brown sugar

Tbsp Fish sauce

coriander

Spring onion, sliced thinly

Lime

Fresh

Lay the salmon on a piece of baking paper on an oven tray.

In a small bowl mix the curry paste, lime, sugar, fish sauce and coriander. Smother the salmon in it and sprinkle with spring onions, then season with salt and pepper.

Bake for 20 minutes or until just cooked. The thickness of your fillet will determine cooking time.

Garnish with extra coriander and a squeeze of lime juice.

Angela Casley's one-pot chicken biryani

Green chillies, chopped finely

Garlic, crushed

Fresh coriander, chopped

tsp Ground cumin

Chilli powder

½ tsp Garam masala

Salt

Yoghurt

thighs,

g Butter

Onions, sliced

Potatoes, cubed

Basmati rice

Sultanas

½ tsp Turmeric

Tbsp Butter

Almonds, slivered

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.

Serve the biryani hot with a scatter of almonds and sprinkle with coriander.

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Ultimate lemon meringue pie

Angela Casley: Quick and easy teriy...

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Top 5 angela recipes from across the web

The most viewed angela recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate lemon meringue pie

Angela Casley: Quick and easy teriy...

Angela Casley's chicken thighs with...

Angela Casley: Simple and spicy cur...

Angela Casley's one-pot chicken bir...

The most viewed angela recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine