The Telegraph4 days agoThyme-roasted lamb chops with potatoes, tomatoes, black olives and goat’s cheese recipeThe Telegraph - By Diana HenryYou can cook the chops in the frying pan, but I like everything in the same dish. Getting them right can be a little tricky. They can take eight minutes or 12, depending on your oven. Keep an eye on them the first time you make this. Prep time: 10 minutes Cooking time: 50 minutes Put the chops in a …
The TelegraphBaked rice with goat’s cheese stuffed peppersThe Telegraph - By Eleanor SteafelThe peppers roast on top of the rice and liquid, inevitably spilling a little of their cheesy filling into the rice as it cooks, seasoning it and making it richer. A handful of fresh herbs like mint and basil makes the finished dish look beautiful and taste of summer. Preheat the oven to 200C/gas …
The TelegraphTonno e fagioli with garlic toast recipeThe Telegraph - By Eleanor SteafelTuna and bean salad is what I reach for when I need filling, lip-smacking no-cook cooking. It has just four ingredients (three of which are always in my store cupboard), plus some wine vinegar, lemon and plenty of olive oil and black pepper. I can eat plates and plates of it, shovelled onto pieces …
The TelegraphTheatrical Caesar salad recipeThe Telegraph - By Diana HenryEmily Nunn is a magpie, collecting salad recipes from any and everyone. This was regularly made by an old friend of hers – and always in a beautiful wooden salad bowl – and he called it Bob’s Caesar Salad. Its reach is now far and wide. Why ‘theatrical’? Because it can be made in front of your …
The TelegraphMexican seafood cocktail recipeThe Telegraph - By Edson Diaz-FuentesA classic in well-established marisquerias in Mexico City. Keep the sauce in the refrigerator or on ice and mix the ingredients just before serving. Prep time: 15 minutes Cooking time: 5 minutes For the cocktail sauce Begin by making the cocktail sauce. Mix together all the ingredients in a bowl and …
The TelegraphTuna, roast pepper, tomato and white bean salad recipeThe Telegraph - By Diana HenryThis is based on the classic Italian tuna and bean salad, but I’ve gone further. If you have time to toss the beans with the dressing a few hours before you want to assemble and serve, do it. The beans taste wonderful once they’ve marinated for a while. You can roast the peppers yourself or use …
