11 h. ago Rukmini Iyer’s quick and easy recipe for roast hake with tomato and chilli sambal | Quick and easy

A light and fresh Indonesian chilli tomato sauce makes a feisty topping for this weeknight dinner that’s ready in about 40 minutesThis is a lovely, fiery variation on my favourite weeknight dinner, namely “any fish topped with harissa”. Hake is my new go-to white fish: it’s sustainable, it has a lovely texture, it roasts beautifully and it’s the perfect foil for a spicy topping. My sambal pays homage to the Indonesian versions made with tomatoes and chilli – it starts off as a light, fresh sauce that cooks down beautifully with the fish and tomatoes. Continue reading...

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3 d. ago Chef's 'ultimate' crispy roast potato recipe are perfect for Easter Sunday

Chef Poppy O'Toole, aka The Potato Queen, has shared her ultimate roast potato recipe - and people are amazed at how delicious and easy they look

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7 d. ago Rukmini Iyer’s quick and easy recipe for goat’s cheese, herb and hazelnut spring tart | Quick and easy

Light, fresh goat’s cheese and artichokes baked on a herby, layered filo base and topped with hazelnuts. And ready in about half an hour, tooThis is one of my favourite recipes for this column so far. Light, fresh goat’s cheese and artichokes baked in a tart with a smooth, herb-packed base and finished with hazelnuts; I especially like the contrast of the crisp filo against the filling. There are a lot of herbs here, but they balance beautifully, so I’d advise using them all, particularly the chives. (I bought 30g packs of mint and basil, but by the time I had got rid of the stems, there were just 20g leaves left. My herb windowsill is lavish with rosemary, sage and oregano, but sadly not the soft herbs yet.) Continue reading...

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2 w. ago Rukmini Iyer’s quick and easy recipe for spiced roast sweet potato and beetroot with chickpeas and feta | Quick and easy

Make a big batch of this highly customisable dish and keep some for the week aheadYou can use lots of different spice blends here; I like baharat, but for ease you could substitute that with Indian spices or smoked paprika. I sometimes use purple sweet potato, but you get a nicer colour contrast with the bog-standard orange variety. The beetroot will still have a little bite after 30 minutes in the oven, so if you prefer it completely soft, cut it into smaller chunks or use precooked instead. Continue reading...

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3 w. ago Rukmini Iyer’s quick and easy recipe for spiced carrot soup with fennel, chilli and crab | Quick and easy

Light, bright and sustaining: warming ginger and the richness of peanut butter and coconut milk make this an ideal soup for springThis is the perfect transitional soup. I often make it without the crab, because it’s economical enough that you could have it on a weeknight with enough left over for lunchboxes the next day. But if you’re having friends over, or just fancy a treat, the flavour of the soup works beautifully with the crab – you could even use tinned crab, too. Continue reading...

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4 w. ago Rukmini Iyer’s quick and easy recipe for salt and Sichuan peppercorn tofu with tomatoes | Quick and easy

Meaty mushrooms, tofu and warming spice combine winningly in this colourful and quick weeknight stir-fryAn easy weeknight stir-fry that comes together in just 10 minutes. I love the subtle, mouth-numbing effect of Sichuan peppercorns, but be aware that more is not more when you’re adding them to a dish – a half-teaspoon is all you need, otherwise you’ll get the culinary equivalent of a bowl of clove oil for dinner (great if you’ve got upcoming dentistry, otherwise less palatable). Serve with rice or noodles. Continue reading...

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