Ingredients
1 x 450g tub thick yogurt
3-4 bananas cut into chunks
4 tbsp sort dark brown sugar
25g walnuts, toasted and chopped
Tip
Make it for breakfast
Scatter muesli over the top instead of the walnuts – just as tasty.
Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.
Gordon takes on an American classic with some sides. Delicious.
A dish to think about now that the sun is
Pav Bhaji, one dish that is just so incredibly delicious
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ali Baba Restaurant: This restaurant is well-known for its Middle
1. **Le Comptoir Libanais**: This restaurant offers delicious Lebanese cuisine,
1. **Le Palais de l’Inde** – A well-regarded Indian restaurant
Early Life and Education Chef Michael Wignall was born in
Early Life and Background Chef Dieter Koschina was born and
Early Life and Education Born and raised in Germany, Bernhard
Ingredients Ingredients 500ml whole milk 2 tsp vanilla bean paste
Ingredients Ingredients 4 skinless chicken breast fillets 1 lime, zested
Ingredients Ingredients 1 carrot, shredded or coarsely grated 80g wedge
Heat the oven to 180C/160 C fan/gas 4. Feed the chicken chunks onto 3 lolly sticks. Arrange on a tray and cook in the oven for 8-10 mins or until cooked through. Meanwhile, heat the oil in a small saucepan. Add the garlic and cook for one minute. Stir in the nut butter, soy sauce, honey and coconut milk. Warm through. Serve the chicken lolly sticks with a spoonful of dip, Tenderstem broccoli and rice.
Heat the olive oil in a large pan over medium heat. Add the garlic and onion, cook stirring frequently, until the onions have become translucent – about 2-3 mins. Stir in rice and cook until toasted, about 2 mins. Add the chopped tomatoes and chicken stock, bring to a simmer. Add the corn, kidney beans, carrots, chilli powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover, reduce the heat and simmer until rice is cooked through. Add the peas and Roma tomatoes. Garnish with cilantro and jalapeno peppers.
Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.
Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.
Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.
Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it’s a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer – it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.
Ingredients: Oil 1 tsp Onion finely chopped 1 Garlic cloves
Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, gently gather up the ends and secure with an elastic band. Leave the ricotta to drain for 4 hrs. Transfer the drained ricotta to a clean bowl. Beat in the hard cheese, egg yolk, a good grating of nutmeg, then season well. Tip the semolina into a baking dish or large plastic container. Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mix into your hands and gently roll into a ball (don’t worry if it’s not perfect). Place the ball in the semolina dish and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then pop back into the semolina. Continue with the rest of the mixture. You should make about 24 balls. Once all the balls are formed and are sitting in the semolina, cover loosely with baking parchment (not cling film), put the dish in the fridge and leave to chill for at least 12 hrs, although 24 hrs is better – this is so the balls of ricotta form a skin around the outside. When ready to serve, bring a large pan of salted water to the boil. Turn down to a simmer and lower in half the gnudi. Cook gently for 2-3 mins – they’re ready when they float to the top – then scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Slowly melt the butter in a small frying pan. Add the sage leaves, making sure they don’t overlap, and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. If the butter has turned a nutty brown, remove from the heat; if not, continue to bubble until lightly browned. Divide the gnudi between warmed plates, drizzle over the browned butter, top with the sage and pine nuts, and serve with grated cheese, black pepper and a rocket & red onion salad.
Ingredients: Beef 12 kg Lemons 2 Finely chopped green chilies
