elena silcock

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

Satay sweet potato curry

coconut oil

onion,chopped

garlic cloves,grated

ginger,grated

tbsp Thai red curry paste(check the label to make sure it’s vegetarian/ vegan)

peanut butter

sweet potato,peeled and cut into chunks

coconut milk

bag spinach

lime,juiced

rice,to serve (optional)

dry roasted peanuts,to serve (optional)

Melt 1 tbsp coconut oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Try making a loaf of this Italian white bread with our simple recipe. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil

Ciabatta

¼ tsp dried active yeast

plain flour

½ tsp dried action yeast

milliliters milk

olive oil

strong white bread flour

The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it&rsquo;s a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.

In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins&nbsp;until smooth and elastic. Don&rsquo;t worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.

Once rested, begin to do a series of folds &ndash; lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.

Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don&rsquo;t panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don&rsquo;t worry if it spreads a little.

While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

Saag paneer

tbsp ghee

turmeric

tsp Kashmiri chilli powder

paneer,cut into 3cm cubes

spinach,mature fresh or frozen

onion,finely

garlic

ginger

green chilli,roughly chopped, (include seeds

tsp garam masala

Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu

Duck Ragu With Pappardelle & Swede

duck

onion, finely chopped

fennel seeds

bay leaf

½ small pack parsley, leaves

thyme sprigs, leaves picked

milliliters red wine

tomato purée

plum tomatoes

stock

tsp red wine vinegar

tbsp raisins

pine nutsand parmesan, to serve

fresh pappardelle

swede(1 large or 2 small) peeled, then

Duck ragu with pappardelle & swede

Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.

Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.

Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.

When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas

Luxury Hummus

chickpeas,drained

extra virgin olive oil,plus extra for drizzling

garlic cloves,roughly chopped

tbsp tahini

1½ lemons,juiced

½ tsp smoked paprika

sumac

½ small pack parsley,roughly chopped

pomegranate seeds

pittas,

Luxury hummus

Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

Roasted Root Veg Traybake

roots– parsnips

new potatoes, halved

garlic cloves, skin left on

rosemary

thyme

pack mixed snacking nuts or seeds

vegetarian feta

pack parsley, finely chopped

lemon, juiced

Roasted root veg traybake

Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.

Squeeze the roasted garlic out of its skin&nbsp;and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

Pork belly slices

porkbelly

tbsp ketchup

Worcestershire sauce

light brown sugar

tbsp cider vinegar

tbsp dark soy sauce

tsp English mustard

garlic,crushed

Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.

Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Easy chocolate mousse

70% dark chocolate,plus extra to serve

golden caster sugar

Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Chicken madras

onion,peeled and quartered

thumb-sized chunk of ginger,peeled

½ red chilli

vegetable oil

tsp cumin

tsp coriander

chicken

can chopped tomatoes

pack coriander,chopped

rice,naan and mango chutney, to serve

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until it becomes a coarse paste.

Heat 1 tbsp vegetable oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories

Broccoli pasta shells

garlic clove,unpeeled

pasta shells

parsley

basil

toasted pine nuts

½ lemon,zested and juiced

parmesan(or vegetarian alternative),

Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">roasting tray </a>and roast in the oven for 10-12 mins, until softened.

Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a>. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.

Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan

Fennel spaghetti

tbsp olive oil,

garlic cloves, 1 crushed, 1 thinly sliced

lemon,

fennel bulb,

spaghetti

½ pack flat-leaf parsley, chopped

parmesan(or vegetarian alternative), to serve (optional)

Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.

Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.

Easy banana muffins

self-raising flour

tsp baking powder

½ tsp bicarbonate of soda

caster sugar

butter,melted

tsp vanilla extract

eggs

bananas,mashed

pecans,chopped, plus extra to decorate (optional)

Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.

Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Vegan carrot cake

sachets (200 grams) creamed coconut

lemon juice

tbsp cashew nut butter

icing sugar

oat milk

coconut oil, melted

vanilla essence

210 milliliters dairy free milk, we used oat milk

1½ tsp baking powder

1½ tsp bicarbonate of soda

extra cinnamon to decorate

tsp ginger

nutmeg

orange, zest only

chopped walnuts, plus extra to decorate

edible flowers(optional)

Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.

Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

Our simple savoury pancake recipe is great with a sprinkling of strong cheddar and chunks of ham for an easy supper or weekend brunch

Savoury pancakes

eggs,

milk

oil,

ham,

cheddarcheese, grated

Using&nbsp;electric beaters or a hand <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>, combine the flour, eggs and milk with a big pinch of salt in a large bowl.

Heat a 20cm crêpe pan until very hot, then pour a little oil into the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">pan</a>. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while&nbsp;you make the remaining pancakes.

Top 40 elena silcock recipes from across the web

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Top Tags

Satay sweet potato curry

Ciabatta

Saag paneer

Duck Ragu With Pappardelle & Swede

Luxury Hummus

Roasted Root Veg Traybake

Pork belly slices

Easy chocolate mousse

Chicken madras

Broccoli pasta shells

Fennel spaghetti

Easy banana muffins

Vegan carrot cake

Savoury pancakes

Lemon drizzle flapjacks

Sushi burrito

Bakewell tarts

Chana masala

Egg-fried rice

Korean fried chicken

Artichoke & aubergine rice

Celery soup

Fresh pasta

Chicken & chorizo ragu

Chicken alfredo

Vanilla panna cotta

Passion fruit martini

Sausage & fennel risotto

Shredded chicken salad

French toast

Salt and pepper chicken

Japanese rice/gohan

Steak burrito bowl

Beef stroganoff

Easy onion gravy

Peach cobbler

Thai red curry

Bacon, brie and red onion baguettes

French toast bacon butties

Steamed sea bass

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