There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
The principle of stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained. It's not essential to have a wok, b
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
This is a good way to ‘uplift’ 1 lb (450 g) of mince, but it has to be good-quality mince from a reliable supplier.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
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