angela nilsen

This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your potatoes are perfect for Sunday lunch or even Christmas dinner

Ultimate roast potatoes

1kg Maris Piper potatoes

duck

tsp flour

Maldon salt,to serve

Put a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

<a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">Peel</a> 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

Drop the potatoes into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> and pour in enough water to barely cover them.

Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

Drain the potatoes in a colander then shake the <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> back and forth a few times to fluff up the outsides.

Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

Scatter with Maldon salt and serve straight away.

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

cinnamon

olive oil

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

pistachios

cranberries

tbsp clear honey

pack fresh spinach

garlic

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Healthier Chicken Balti

skinless, boneless chicken breast,cut into bite-sized pieces

lime juice

paprika

¼ tsp hot chilli powder

sunflower oil

cardamom pods,split

green chilli

cumin seed

onion,coarsely

garlic cloves,very finely chopped

2½ cm-piece ginger,grated

turmeric

tsp coriander

tsp garam masala

organic passata

red pepper,deseeded,

tomato,chopped

baby spinachleaves

coriander,chopped

chapatis or basmati rice,to serve (optional)

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Our professional tips will help you master this crunchy-and-custardy delight

Ultimate crème brûlée

cartons double cream,1 large (284 milliliters) plus 1 small (142 milliliters)

milliliters full-fat milk

vanilla pod

golden caster sugar,plus extra for the topping

Heat the oven to 180C/ 160C fan/ gas 4. Sit four 175ml ramekins in a deep <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> at least 7.5cm deep (or a large deep cake tin), one that will enable a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> to sit well above the ramekins when laid across the top of the tin.

Pour the large and small cartons of double cream into a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 100ml full-fat milk.

Lay 1 vanilla pod on a board and slice lengthways through the middle with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a> to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put 5 large egg yolks and 50g golden caster sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and whisk for 1 min with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until paler in colour and a bit fluffy.

Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.

Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.

Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool for a couple of mins only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Ultimate spaghetti carbonara recipe

pancetta

pecorino cheese

parmesan

eggs

spaghetti

unsalted butter

sea salt and black pepper

Put a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water on to boil.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">chop</a> the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Beat</a> the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

<a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Squash</a> 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Lentils make a low-fat addition to these minced pork patties for a healthier family favourite - still full of herby, garlicky flavour

Lighter spaghetti & meatballs

tsp rapeseed oil

green lentils (well drained weight from

lean minced pork (max 8% fat)

½ tsp finely chopped rosemary

Dijon mustard

tbsp rapeseed oil

shallots

cherry tomatoes

tomato purée

chilli flakes

oregano

Heat oven to 200C/180C fan/gas 6. Line a baking sheet with foil and brush with 1 tsp oil. Mash the lentils in a bowl with the back of a fork to break down a bit, but not completely. Stir in the pork, rosemary, mustard, garlic, some pepper to generously season, and mix well with the fork to distribute the lentils evenly. Divide the mixture into 4. Form each quarter into 5 small balls &ndash; to give you 20 in total &ndash; squeezing the mixture together well as you shape it. Lay the meatballs on the foil and roll them around in the oil to coat all over. Bake for 15 mins until cooked and lightly browned. Remove (leave the oven on) and set aside.

While the meatballs cook, heat 2 tsp of the oil for the sauce in a large non-stick frying pan. Tip in the shallots and garlic, and fry on a medium heat for 3-4 mins until softened and tinged brown. Pour in the remaining 1 tsp oil, lay the tomatoes in the pan so most of them are cut-side down (to help release the juices), raise the heat and fry them for 3-4 mins or until the tomatoes are starting to soften and release their juices. Don&rsquo;t stir, or they may lose their shape. Splash in 125-150ml water so it all bubbles, and gently mix in the tomato purée. Lower the heat and simmer for 2 mins to create a juicy, chunky sauce. Season with the chilli flakes, oregano, pepper and a pinch of salt, and give it a quick stir, adding a drop more water if needed &ndash; you want it thick enough to coat the meatballs.

Pour the sauce into a casserole dish, add the meatballs and spoon the sauce over them to coat. Cover with foil and bake for 10 mins while you cook the spaghetti.

Boil a large saucepan of water. Add the spaghetti, stir and bring back to the boil. Cook for 10-12 mins, or following pack instructions, until al dente. Drain well, season with pepper and serve with the meatballs, sauce and a light sprinkling of oregano.

Decadent, tempting chocolate cheesecake with the taste of coffee liqueur

Kahlúa chocolate cheesecake

plain chocolate digestive biscuit

dark chocolate (at least 50% cocoa solids), broken

x full fat soft cheese

golden caster sugar

carton double cream

tbsp Kahlúa

tub crème fraîche

cocoa powder

Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.

Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.

Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don&rsquo;t over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.

Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Ultimate fish cakes

mayonnaise

horseradish

shallot, very finely chopped

tsp flatleaf parsley, finely chopped

skinned Icelandic cod

bay leaves

milk

Maris Piper potatoes

½ tsp finely grated lemon zest

tbsp flatleaf parsley, chopped

tbsp snipped chives

fresh white breadcrumbs,

vegetable

lemon wedges and watercress, to serve

Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Pour over 150ml milk and 150ml water.

Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">peel</a> and <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 350g Maris Piper potatoes into even-sized chunks. Put them in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and leave for a min or two.

Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Beat 1 egg on a large plate and lightly flour a <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>. Spread 85g fresh white breadcrumbs on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Divide the fish cake mixture into four.

On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> over the top and sides so it is completely coated.

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Ultimate meringue

organic egg whites,

caster sugar

icing sugar

Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick liner or <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">parchment paper</a> (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> (not plastic). Beat them on medium speed with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift</a> one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

The picnic classic gets a healthy makeover - two thirds of the fat is knocked off by using lentils and lean pork and baking instead of frying

Top 34 angela nilsen recipes from across the web

The most viewed angela nilsen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultimate roast potatoes

Moroccan spiced pie

Healthier Chicken Balti

Ultimate crème brûlée

Ultimate spaghetti carbonara recipe

Lighter spaghetti & meatballs

Kahlúa chocolate cheesecake

Ultimate fish cakes

Ultimate meringue

Lighter Scotch eggs

Ultimate apple pie

Ultimate lemon meringue pie

Lighter Cassoulet

Ultimate scones

Lighter gingerbread

Ultimate Gratin Dauphinois

Ultimate chocolate cake

Healthy burgers

Lighter Chinese chilli beef

Lighter beef stew & dumplings

High-fibre muesli

Ultimate sticky toffee pudding

Coq au vin

Ultimate vanilla ice cream

Lighter chicken cacciatore

White loaf

The ultimate makeover: potato dauph...

Lighter lemon drizzle cake

The ultimate makeover: Lemon tart

Brown loaf

The ultimate makeover: Chicken caes...

The ultimate makeover: Blueberry mu...

Lighter spanakopita

The ultimate makeover: shepherd's p...

Top 34 angela nilsen recipes from across the web

The most viewed angela nilsen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate roast potatoes

Moroccan spiced pie

Healthier Chicken Balti

Ultimate crème brûlée

Ultimate spaghetti carbonara recipe

Lighter spaghetti & meatballs

Kahlúa chocolate cheesecake

Ultimate fish cakes

Ultimate meringue

Lighter Scotch eggs

Ultimate apple pie

Ultimate lemon meringue pie

Lighter Cassoulet

Ultimate scones

Lighter gingerbread

Ultimate Gratin Dauphinois

Ultimate chocolate cake

Healthy burgers

Lighter Chinese chilli beef

Lighter beef stew & dumplings

High-fibre muesli

Ultimate sticky toffee pudding

Coq au vin

Ultimate vanilla ice cream

Lighter chicken cacciatore

White loaf

The ultimate makeover: potato dauph...

Lighter lemon drizzle cake

The ultimate makeover: Lemon tart

Brown loaf

The ultimate makeover: Chicken caes...

The ultimate makeover: Blueberry mu...

Lighter spanakopita

The ultimate makeover: shepherd's p...

The most viewed angela nilsen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine