starter

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

thyme

tbsp sugar

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Easy onion bhajis

onions,finely sliced

gram flour

gluten-free baking powder

½ tsp chilli powder

turmeric

green chilli,deseeded and very finely chopped

vegetable oilfor frying

tub Greek-style yogurt

mint

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Prepare the pie ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Ground-Beef Pie

onion

beef

cayenne pepper

cinnamon

lemon juice

tbsp. sliced almonds

parsley

eggs

milk

phyllo sheets

confectioners' sugar

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

dry white wine

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

Dijon mustard

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z&=domain=taste

F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

cumin

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Eggplant tempura with sesame mayonnaise

eggplants

tempura flour (from Asian grocers)

Peanut oil, to deep-fry

milliliters (1 cup) whole egg mayonnaise

wholegrain mustard

seasoned rice wine vinegar (from supermarkets)

spring onions

Serve these Burmese-inspired fritters with a garlic dipping sauce as a starter, canapé or simple snack. They're crispy on the outside and soft and fluffy on the inside

Burmese tofu fritters (tohu jaw)

tbsp vegetable oil,

vegetable bouillon powder

¼ tsp ground turmeric

¼ tsp baking powder

½ tbsp golden caster sugar

tbsp fish sauce

tbsp light soy sauce

limes, juiced

chillies,

Mix all the ingredients for the dipping sauce in a bowl. Cover and set aside.

Oil a 15 x 20cm <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a>. Put the flour, salt, bouillon powder, turmeric, baking powder and 350ml water in a large bowl and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> thoroughly. Cover and leave somewhere cool for 2 hrs, whisking occasionally.

Pour 250ml boiling water into a large saucepan over a high heat. Add the oil, then pour in the flour mixture and stir slowly with a large spoon. Reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.

Drain away any excess liquid, wrap the tofu in kitchen paper and place back in the dish. At this point, you can cover and chill for up to 48 hrs until needed.

When you&rsquo;re ready to fry the fritters, unwrap the tofu and slice it into 5 x 3 x 1cm rectangles.

Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or deep-fat fryer with 5cm of oil (no more than one-third full) until you can feel waves of heat when you hold your hand 10cm above the fryer. Gently lower 3 or 4 tofu rectangles into the hot oil &ndash; they should start to sizzle almost at once. Fry for 3 mins until golden, then flip gently and fry for a further 3 mins. Remove with a slotted spoon and drain in a colander set over a dish&nbsp;to catch excess oil. Repeat with the next batch.&nbsp;

When you&rsquo;ve fried all the tofu fritters, tip them back into the hot oil and fry for a further 4-5 mins for extra crispness. Drain the tofu fritters on plenty of kitchen paper and serve with the garlic dipping sauce or a sweet chilli sauce.

A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner 

Beautiful baked Camembert

Camembert

garlic

bread stale

sea salt

cranberries

mixed nuts

https://www.youtube.com/watch?v=j-l9B3YMNRA

This festive make-ahead starter is perfect for a Christmas meal for two. Serve with crunchy toast and a scattering of dill for an impressive seafood dish

Lobster & celeriac remoulade

½ a small celeriac

½ lemon, juiced

mayonnaise

Tabasco

pack

toasted sourdoughor your favourite bread, to serve (optional)

To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.

Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point &ndash; keep in the fridge and remove 1 hr before serving.

Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Curried squash, lentil & coconut soup

butternut squash,peeled, deseeded and diced

carrot,diced

tbsp curry powdercontaining turmeric

red lentil

vegetable stock

coconut milk

coriander and naan bread,to serve

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner.

Pappardelle con funghi (mushroom pappardelle)

dried porcini mushrooms (see Notes)

Swiss brown mushrooms,

garlic cloves, finely chopped

1kg fresh pappardelle (see Notes)

flat-leaf parsley, finely chopped

parmesan,

Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas

Baked camembert

camembertor brie, cheese

tbsp vermouth,or dry white wine,

thymesprigs

dried chilli flakes

crackers bread,to serve

Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.

Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.

Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé

Beetroot & Blackberry Cured Salmon

salmon,

brown sugar

blackberries

beetroots,

juniper berries, crushed

tbsp gin

dill,

white peppercorns, crushed

tbsp horseradish

Beetroot & blackberry cured salmon

In a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.

On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.

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