Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

Easy chicken noodle soup

olive oil

onion,

carrot,

celery,

potato,

(1.5 litres) Massel chicken style liquid stock

chicken breast fillets, diced

spaghetti,

tbsp chopped flat eaf parsley leaves

Thick wholegrain toast, to serve

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An easy beef stroganoff recipe which is best served with white long-grain rice.

Beef stroganoff with rice

beef strips

tsp butter

brown onion, halved, thinly sliced

garlic clove, crushed

tsp sweet paprika

button mushrooms, sliced

milliliters (1 cup) hot water

Massel beef style stock cube, crumbled

Worcestershire sauce

tomato paste

(1 1/2 cups) white long-grain rice

(1/3 cup) sour cream

tbsp coarsely chopped fresh flat-leaf parsley

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Cook like an Italian with Tobie Puttock's super easy 20-minute meal.

Tobie Puttocks Quick-kick Spaghetti

spaghetti

80 milliliters-125 milliliters (1/3 cup-1/2 cup) extra virgin olive oil

3-6 garlic cloves, finely chopped

red chillies, seeded, finely chopped

anchovy fillets, finely chopped

fresh continental parsley, leaves

Sourdough bread, toasted,

pecorino,

Succulent slow-cooked beef is topped with a crunchy pickle in this easy crowd-pleasing recipe. Shop ingredients, including Leffe Blonde

Beef brisket rolls with beer-braised onions

380 g pack Waitrose Slow Cooked Beef Brisket

ciabatta rolls

onions,

cl Leffe Blonde

tsp wholegrain mustard,

1½ tsp clear honey

cucumber

tbsp white wine vinegar

dill

mayonnaise

Step 1

Preheat the oven to 200°C, gas mark 6. Prepare the
brisket according to pack instructions: empty the meat
and liquor into the foil container, cover with foil and cook
for 30 minutes. Add the ciabatta rolls to the oven for the
final 10 minutes of cooking.

Step 2

Meanwhile, heat the oil over a medium-high heat in a
large sauté pan or saucepan for which you have a lid. Add
the onions and a pinch of salt; cook, covered, for 10 minutes,
stirring occasionally. Uncover and cook for 5 minutes more
until golden. Add the beer and simmer vigorously until
almost all the liquid has evaporated (about another
10 minutes). Stir in the mustard and 1 tsp honey; set aside.

Step 3

 Use a vegetable peeler to pare the cucumber in long
strips, stopping when you get to the core. Mix the remaining
1⁄2 tsp honey, vinegar, dill and a pinch of salt in a mixing bowl
and toss the cucumber in the dressing.

Step 4

Split open the ciabatta rolls, spread with the mayonnaise
and spoon on the onions. Thinly slice the beef and arrange
on top. Lift the cucumber from the dressing and pile on
top. Serve with extra mustard and a glass of beer, if liked.

Ready-made madeleines take all the hard work out of these treats and the whole family (or street!) can get involved in making them. Play around with the flavours and toppings – anything goes. There’s no need to tell anyone you didn’t make them from scratch – they’ll never guess.

Chocolate-dipped madeleines

g chocolate

g milk chocolate

75 g white chocolate

g pack Urban Fruit Coconut Chips, finely chopped

g pistachios, finely chopped

175 g packs Bonne Maman Madeleine

Cooks’ Ingredients Rose Petals

Sea salt flakes

Line a large baking tray with baking parchment. Melt the
dark, milk and white chocolate in separate bowls in the microwave or set over a pan of gently simmering water. Finely chop the coconut chips and pistachios. 

Remove the Madeleine cakes from their packaging, dip ½ of each madeleine into the melted chocolate and sprinkle over toppings as follows: dark chocolate with coconut chips; milk chocolate with pistachios and a few sea salt flakes; and white chocolate with rose petals. Transfer to the prepared baking tray and leave to set in the fridge for 30 minutes.

A bold and flavoursome dish. A tender steak sits atop a bed of crunchy greens, silky noodles, and a rich and wholesome broth. Perfect all year around.

Vietnamese beef pho soup

tsp oil

essential Waitrose British Sirloin Steak, trimmed

beef stock

tbsp light soy sauce

tsp Thai fish sauce

300 g pack essential Waitrose Rice Noodles

essential Waitrose salad onions, sliced

Choi,

Heat the oil in a frying pan and fry the steak for 2 minutes each side. Then set aside to rest before slicing thinly.

Meanwhile, heat the stock, soy sauce and fish sauce in a pan. Then add the noodles, white parts of the salad onions and pak choi. Simmer for 2-3 minutes.

Add the green parts of the onions and the pak choi, and cook for 1 minute. Divide between 2 soup bowls, top with the steak and serve.

Switch up how you serve steak with these crunchy, bruschetta-style toasts topped with griddled mediterranean vegetables, cannellini beans and tender slices of barbecued British beef bavette.

Steak on sourdough with garlicky tomatoes

Essential British Beef Sirloin Steaks

Essential Courgettes, trimmed and thinly sliced

270 g packs Waitrose Cherry Vine Tomatoes, halved

tbsp Essential Olive Oil

sprig/s oregano

clove/s garlic, sliced

Cannellini

Essential Lemon, juice

sourdough bread

Preheat the oven to 220oC, gas mark 7. Take the steaks out of their packaging and season; set aside until ready to cook. Toss the courgettes, tomatoes, 2 tbsp oil, the oregano and garlic in a non-stick roasting tin, then roast for 20 minutes, stirring halfway.

Heat a barbecue or griddle pan to a high heat. Add the beans to the roasting tin with the vegetables, squeeze over the lemon juice and season, stirring everything together. Roast for a further 5 minutes.

Brush the bread and steaks with the remaining 1 tbsp oil. Cook the steaks on the barbecue or griddle pan for 2-3 minutes on each side (for medium-rare), ensuring all the cut surfaces are well cooked and browned, then set aside to rest for 2-3 minutes. Meanwhile, char the sourdough for 1 minute on each side. 

Pile the vegetables and beans (remove the oregano sprigs) onto the sourdough. Slice the steak and serve on top. A little horseradish sauce will go nicely on the side, if liked. 

Treat yourself to this recipe on Christmas Day and you'll be hankering after turkey all year round! The white wine makes the meat incredibly juicy but also lends a subtle acidity to balance all those fragrant herbs, which are inspired by those used in Italian porchetta. A modern classic. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Keira Knightley on episode 15, season 8 of Dish, the Waitrose podcast. It’s served with Angela’s turkey gravy, rosemary-salted roast potatoes, sprouts with chestnuts and pancetta, and roast parsnip & grape salad. Nick starts them off with No.1 Brut Special Reserve Vintage Champagne, then the meal is paired with Castello Colle Massari Montecucco Rosso Riserva. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Fennel & citrus roast turkey

free-range turkey (about 5kg)

sea salt flakes

fennel seeds

tsp black peppercorns

g unsalted butter, softened

lemon,

scrubbed,

garlic cloves, crushed

sprig/s rosemary

sprig/s thyme

bay leaves

carrot, halved

celery stick,

onion, halved

500 ml white wine

Rosemary, bay leaves, oranges and pomegranate to decorate (optional)

Remove the turkey from the fridge about 1 hour before roasting, to let it come to room temperature. Calculate the cooking time at 35 minutes per kg (so 2 hours 55 minutes for a 5kg turkey). Put the bird in a large roasting tin and set aside. In a pestle and mortar or spice grinder, finely grind the salt, fennel seeds and peppercorns; set aside. In a bowl, mash together the butter, citrus zests and garlic; set aside. Preheat the oven to 180˚C, gas mark 4.



Carefully push your fingers between the skin and breast meat of the turkey to create 2 pockets, then push in the flavoured butter; smooth it down with your fingers. Sprinkle the fennel salt over the skin of the bird. Put the citrus halves and herbs into the cavity. Put the carrot, celery and onion in the tray; pour in the wine. Cover the tin in a double layer of thick foil, making sure it is well sealed. Roast for the calculated cooking time, minus 20 minutes. After this time, turn the oven up to 200˚C, gas mark 6, remove the foil from the turkey, drizzle the skin with a little olive oil and finish cooking, uncovered.



To test if the turkey is cooked, push a skewer or small knife into the thickest part of the thigh; the juices should run clear. If not, return to the oven for 10 minutes before checking again. Repeat until cooked through and no pink meat remains. Transfer the turkey to a warm serving platter, cover with a layer of foil and a few clean tea towels. Rest for 1 hour-1 hour 15 minutes before carving. To decorate, surround the turkey with fresh herbs such as rosemary and bay leaves, charred orange halves and jewelled chunks of pomegranate, if liked. 



Top 8 b recipes from across the web

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Top Tags

Easy chicken noodle soup

Beef stroganoff with rice

Tobie Puttocks Quick-kick Spaghetti

Beef brisket rolls with beer-braise...

Chocolate-dipped madeleines

Vietnamese beef pho soup

Steak on sourdough with garlicky to...

Fennel & citrus roast turkey

Top 8 b recipes from across the web

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

Top Tags

Easy chicken noodle soup

Beef stroganoff with rice

Tobie Puttocks Quick-kick Spaghetti

Beef brisket rolls with beer-braise...

Chocolate-dipped madeleines

Vietnamese beef pho soup

Steak on sourdough with garlicky to...

Fennel & citrus roast turkey

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