The Cook Book

Rice

tomato chorizo risotto

Tomato & chorizo risotto

Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5

sweetly spiced rabbit pilaf

Sweetly spiced rabbit pilaf

Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5

beef rendang turmeric rice 1

Beef rendang & turmeric rice

For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until

green thai noodle broth

Green Thai noodle broth

Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to

turkey banh mi

Turkey Bánh mì

To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt.

seafood paella

Seafood paella

Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge. To make the stock, heat the oil in a large pan over a

roast poussin with wild mushroom sauce 0 1

Three-cheese risotto

Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook