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How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Yoghurt marinated chicken kebabs

Yoghurt

Tbsp Tomato paste

Crushed garlic

Tbsp Fresh ginger, grated

Cumin

Coriander

¼ tsp Turmeric

breasts,

rice

Tbsp Apricot chutney

Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.

Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.

Combine yoghurt and apricot chutney to make a sauce.

Serve with hot rice, apricot yoghurt sauce and a side salad.

Perfect roast pork hock

Pork hock (Main)

& pepper

Water

Score the skin of the pork hock with a sharp knife. Rub liberal amounts of sea salt into the sliced hock and season with a bit of black pepper. Place in a roasting dish upright with a half a cup of water.

Place in the oven and cook for 20 to 30 minutes until the skin begins to bubble and crackle. Turn the heat down to about 140C, cover with foil and cook for a couple of hours.

The hock is ready when the meat pulls away from the bone with little or no resistance. If the crackling hasn't crisped up enough, blast the hock at high heat under the grill for 5-10 minutes, or until crisp, golden and puffed.

Set aside to cool slightly. Take a knife and cut/pull the crackled skin from the hocks, exposing the pork. Serve.

Homemade potato gnocchi

kg Floury potatoes, even-sized, scrubbed (Main)

Eggs, yolks

Parmesan cheese, freshly grated, optional

Flour

Baking powder

Boil the potatoes until tender, about 35-40 minutes, depending on size. Drain and dry off potatoes over heat. As soon as you can hold the potatoes (use a piece of kitchen paper to help here), scrape off their skins and discard.

Pass the warm potatoes through a potato ricer directly on to your bench top. Add egg yolks and parmesan cheese, if using.

Sift over flour and baking powder. Mix and work lightly into a soft dough. Divide dough into 4 equal pieces and roll each into a long rope. Cut with a lightly floured knife into 3cm pieces. Roll each piece over the back of a fork to make little tracks (this helps to trap sauce).

Freeze in layers between sheets of greaseproof or baking paper. Cook gnocchi straight from the freezer.

Miso glazed salmon and pak choy

Sesame seeds

Sesame oil

Tbsp Soy sauce

Pak choy, chopped (Main)

salmon

Tbsp Miso paste (Main)

Tbsp Honey

Tbsp Sesame seeds

Pre heat oven to 180C. Mix the miso paste, honey and soy sauce. Loosen the mix with 1 tbsp of boiling water.

Remove any pin bones from the salmon fillet. Place the salmon on a baking tray, spoon over glaze and bake in the oven for 5-8 minutes or until just cooked through.

Toast the sesame seeds and sprinkle over the salmon.

Heat a wok or large fry pan on high heat and add the sesame oil, pak choy, a splash of water and the soy sauce. Cook until just wilted, add sesame seeds and toss. Serve with the salmon.

Crispy fried chicken

kg Chicken thigh,

Tbsp Moroccan seasoning

Paprika

Salt

Buttermilk (Main)

Cornflour

Oil,

bowl Aioli, to serve

Into a large bowl place the chicken. Sprinkle over the Moroccan seasoning, paprika and salt. Mix well and set aside for 2 hours.

Whisk together the egg and buttermilk. Combine the flour, cornflour and salt in a bowl. Dip the chicken pieces in the egg mixture then flour and place on to a tray.

Fill a deep pot half way with oil and heat to a medium heat. Cook the chicken in batches until crisp and golden. If you have left the bones in some pieces they will take longer to cook or finish them off in the oven for 10 minutes.

Serve the chicken hot with a side salad and aioli.

Basic bread dough

g Active dried yeast, (14 g fresh)

Sugar

Flour (Main)

ml Oil

If using dried yeast, mix together the yeast and sugar in 3 Tbsp warm water. Leave for 15 minutes until it starts to foam. (Fresh yeast can be crumbled directly into the flour.)

Put the flour on a bench and make a well in the middle.

Gradually pour the yeast mix and the 325ml water into the well, using your fingers to incorporate the wet with the dry. Make sure the water does not "breach" the sides of the well. Add the salt and mix well.

Start kneading by pushing the dough away from you with the heel of your hand. You have to be vigorous with this action.

Roll and pull back towards you and repeat. This will take around 10 minutes. Move the bread slightly every time you push out so that you gradually incorporate the flour on the bench. If the dough is too damp, you can add a little flour.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil. Coat the dough in the oil to prevent it drying out. Cover with plastic wrap or a cloth to rise. Depending on the ambient temperature of the room, this can take 30-60 minutes. It is a good idea to put it near a warm oven or hot water cupboard.

To finish, heat oven to 220C. Knock back and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Slash the top and leave to prove for 10-15 minutes.

Bake for 10 minutes then turn oven down oven to 190C and cook for another 10 minutes. You know it is cooked when you tap the bottom of the loaf and it has a "hollow" sound. Leave to cool.

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.

Slow-cook beef cheek and herb dumplings

400 g Beef cheeks (Main)

Onion, chopped

Garlic, crushed

Tbsp rosemary

Tbsp Thyme

Tbsp Parsley

Chicken stock

Red wine

Potatoes

Tbsp Butter

Salt and pepper, to taste

Egg, lightly whisked

Breadcrumbs

Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.

Peel and boil the potatoes inapot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.

Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.

Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.

Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)

Pulled beef cheek soft tacos

Tbsp Oil

tsp Cumin

Salt and black pepper

Onion, sliced

Beef cheeks (Main)

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

Cheap Cheerful Beef Cheeks

kg Beef cheek (Main)

Carrots,

Onions,

Garlic, chopped

tins Tomatoes

Pumpkin, chopped

Tbsp Standard flour

thyme

Pepper

tsp Olive oil

tsp Parsley, chopped

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!

Old-fashioned slow-cooked corned beef

Corned beef, preferably home-killed (Main)

Onion

Cider vinegar

Cloves, whole

Tbsp Golden syrup

Place all ingredients in the crockpot, cover with cold water

Serve with boiled potatoes and steamed brussels sprouts, drizzled with a sauce of melted butter, balsamic vinegar and honey.

Slow roasted greek lamb

kgs Lamb shoulder (Main)

Garlic cloves

Lemons

oregano

Dry white wine

Red onions

Agria potatoes

Kalamata olives, pitted

Tbsp Extra virgin olive oil

Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.

Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.

Cut the red onions and potatoes into quarters.

After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.

The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.

Best-ever cupcakes

Butter,

Caster sugar

Vanilla

Eggs

Self raising flour

Milk

Icing sugar

Cream cheese

drizzle Passionfruit syrup,

Place softened butter into cake mixer and beat until white for 5 minutes, then add sugar and continue to beat.

Add vanilla and eggs one at a time. Sift in flour and add milk and beat quickly, but surely (10 beats is ideal). Do not over-mix.

Place into cupcake cases and bake for about 25 mins - or when spongy to touch - and pale golden brown.

Cover with passionfruit icing, then split and fill with freshly whipped cream, or leave as is.

For the icing, beat all ingredients together, thinning to the right consistency with passionfruit syrup.

Top 20 have recipes from across the web

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Top Tags

How to make coddled egg

Smoky baked beans

Yoghurt marinated chicken kebabs

Perfect roast pork hock

Homemade potato gnocchi

Miso glazed salmon and pak choy

Crispy fried chicken

Basic bread dough

Angela Casley: Simple and spicy cur...

Slow-cook beef cheek and herb dumpl...

Pulled beef cheek soft tacos

Cheap Cheerful Beef Cheeks

Old-fashioned slow-cooked corned be...

Slow roasted greek lamb

Best-ever cupcakes

Smoky chilli beans

'The Pot' pork and puha with steame...

Curried courgette relish

Blueberry bakewell slice

Prawn laksa

Top 20 have recipes from across the web

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

Top Tags

How to make coddled egg

Smoky baked beans

Yoghurt marinated chicken kebabs

Perfect roast pork hock

Homemade potato gnocchi

Miso glazed salmon and pak choy

Crispy fried chicken

Basic bread dough

Angela Casley: Simple and spicy cur...

Slow-cook beef cheek and herb dumpl...

Pulled beef cheek soft tacos

Cheap Cheerful Beef Cheeks

Old-fashioned slow-cooked corned be...

Slow roasted greek lamb

Best-ever cupcakes

Smoky chilli beans

'The Pot' pork and puha with steame...

Curried courgette relish

Blueberry bakewell slice

Prawn laksa

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