esther clark

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Leftover lamb curry

onions, roughly chopped

garlic clove, chopped

thumb sized piece ginger, peeled and chopped

tbsp oil

tbsp medium curry paste

can chopped tomatoes

red chilli,

cinnamon

lamb stock

leftover roast lamb, chopped into large chunks

coriander,

basmati rice, naan bread

Whizz the onion, garlic, ginger and 200ml water in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until you have a smooth paste.&nbsp;

Heat the oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> and fry the onion mixture&nbsp;for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon&nbsp;and&nbsp;chilli. Pour in&nbsp;the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.&nbsp;

Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch

Vegetarian sausage rolls

chestnut mushrooms

olive oil

leeks,finely chopped

garlic

tbsp sage,finely chopped

brown rice miso

Dijon mustard

chestnuts,very finely chopped

mature cheddar,grated

fresh white breadcrumbs

x 320 grams sheet ready rolled all butter puff pastry

egg,light

Put the mushrooms in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and pulse until they're very finely chopped.

Put half the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.

Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.

Unravel the puff pastry on a floured surface, then <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll</a> out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day

Vegetarian Thai Green Curry

vegetable oil

shallots,finely sliced

tbsp Thai green curry paste

red chilli,deseeded and finely chopped

butternut squash,peeled and cut into 1.5cm cubes

red pepper,deseeded and

can full fat coconut milk

kaffir lime leaves

mangetout

baby corn.halved lengthways

small bunch coriander,roughly chopped

cooked rice and lime wedges,to serve

Vegetarian Thai green curry

Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.

Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper

Bean & Halloumi Stew

onion, thinly sliced

red pepper, thinly sliced

garlic cloves, crushed

tbsp red chilli, sundried tomato pesto

coriander

can mixed beans, drained and rinsed

½ small bunch of coriander, finely chopped

garlic bread, to serve (optional)

Bean & halloumi stew

Heat 2 tbsp of oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with &frac12; can of water, then bring to a simmer and cook uncovered for 10 mins.

Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown. &nbsp;

Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Sausage Ragu

onion,finely chopped

¼ tsp chilli flakes

rosemarysprigs, leaves

tomatoes

brown sugar

pork sausages

milk

lemon,zested

rigatoni pasta

parmesanand ½ small bunch parsley, leaves

Sausage ragu

Heat 2 tbsp of the oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project

Tiger Bread

strong white bread flour,plus extra for kneading

sachet fast action yeast

1½ tsp caster sugar

1½ tsp fine sea salt

water

vegetable oil,for the bowl

rice flour

salt

golden caster sugar

½ tbsp toasted sesame oil

Tiger bread

Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.

Once the dough has risen, tip it onto a worktop and <a href="https://www.bbcgoodfood.com/glossary/knead">knead it</a> three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.

Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Creamy Salmon, Leek & Potato Traybake

baby potatoes,

leek, halved, washed and sliced

garlic clove, crushed

double cream

capers,

chives,

salmon

rocket salad, to serve (optional)

Creamy salmon, leek & potato traybake

Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> for a few minutes. Toss the potatoes with &frac12; of the oil and plenty of seasoning in a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>. Put in the oven for 20 mins, tossing halfway through the cooking time.&nbsp;

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for&nbsp;5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Fondant Potatoes

Maris Piper potatoes

unsalted butter,cubed

rosemary

thyme

chicken stock

Fondant potatoes

Slice the ends off the potatoes so they lay flat on either side.

Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.

Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

Pease pudding

yellow split peas

onion, finely chopped

carrot, chopped

bay leaf

thymesprig

tbsp malt vinegar

butter

Tip the peas into a bowl, cover with cold water and leave to soak overnight.

Heat the oil in a medium&nbsp;<a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.

Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often,&nbsp;for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml).&nbsp;Remove and discard the bay leaf and thyme. Blitz with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.&nbsp;

Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing

Panzanella

tomatoes,

day-old sourdoughor ciabatta, torn into large chunks

extra virgin olive oil

red wine vinegar

shallot,

tin anchovies, drained and roughly chopped

black olives, pitted

basilleaves, torn

Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.&nbsp;

Spread the chunks of&nbsp;bread out on a baking tray and toss with 1 tbsp of the&nbsp;oil. Bake for 10-15 mins, or until lightly toasted.&nbsp;

In a bowl,&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.&nbsp;

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Pan-fried salmon

unsalted butter

½ lemon,juiced

Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Easy teriyaki chicken

tbsp toasted sesame oil

chicken thighs,sliced

ginger,grated

runny honey

milliliters light soy sauce

tbsp rice wine vinegar

tbsp sesame seeds,

spring onions,shredded, to serve

sticky rice,to serve

bok choior spring greens,

Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick pan</a> over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.

Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Make your own spice mix using storecupboard staples. Use in fajitas instead of a ready-made spice mix, or rub onto meats and vegetables for an extra dose of flavour in other meals

Fajita seasoning

½ tbsp hot chilli powder

tbsp sweet smoked paprika

tbsp cumin

garlic powder

½ tbsp ground coriander

oregano

Put all the ingredients in a bowl and mix to combine.&nbsp;Tip into a small jar or container and store in a dark, cool place. Use as you wish, adding&nbsp;1&nbsp;tsp at a time to a dish according to taste.

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Chocolate ganache

dark chocolate,roughly chopped

Put the chocolate in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make

Broccoli pesto & pancetta pasta

head broccoli,

pasta(we used orecchiette)

pine nuts

basil

garlic clove

smoked pancetta, diced

cherry tomatoes, halved

Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.

Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).

Set a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook&nbsp;for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.

Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes

Top 40 esther clark recipes from across the web

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

Top Tags

Leftover lamb curry

Vegetarian sausage rolls

Vegetarian Thai Green Curry

Bean & Halloumi Stew

Sausage Ragu

Tiger Bread

Creamy Salmon, Leek & Potato Trayba...

Fondant Potatoes

Pease pudding

Panzanella

Pan-fried salmon

Easy teriyaki chicken

Fajita seasoning

Chocolate ganache

Broccoli pesto & pancetta pasta

Cod with butter bean colcannon

Leek, butter bean & crispy chorizo ...

Beef curry

Sausage & leek mash pie

Bombay potatoes

Potato, pesto & sausage traybake

Cabbage soup

Lemon sponge cake

Raspberry coulis

Philly cheesesteak

Lamingtons

Arancini balls

Rump steak

Chipotle chicken tinga

Chicken pasta bake

Chilli corn & spring onion quesadil...

Creamy mushroom pasta

Pressure cooker beef curry

Smoky steak with Cajun potatoes & s...

BBQ rainbow beef salad

Halloumi & quinoa fattoush

Chicken with crushed harissa chickp...

Greek loaded fries

Rhubarb & apple crumble

Tomato & mascarpone risotto

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