Recipes

Courgette, artichoke and anchovy salad

By Fabienne Viner-Luzzato, July 18, 2014

The anchovies cut through with lemon in this dressing give this colourful salad a wonderful flavour. If you don't like anchovies, replace them with sardines.

Serves: 8
Preparation: 40 minutes
Cooking: 30 minutes - roasting artichokes

Ingredients

● 500g frozen artichokes hearts, defrosted
● 3 large courgettes
● A red onion

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Griddled courgette and halloumisalad with toasted quinoa

By James Ramsden, July 18, 2014

Toasted quinoa is an excellent thing to have kicking about. Scattered over salads, tossed through pasta, or whatever, it adds a great nutty crunch to food. This particular recipe makes more than you need - it seemed to me that if you're going to toast quinoa, you may as well do more than a single tablespoon. Store it in a jar.

Serves: 2
Preparation: 10 minutes

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Peach, goats' cheese and tomato salad

By Lisa Roukin, July 18, 2014

This unusual salad is bursting with full flavour and is hearty and filling. Peaches are not often used in savoury dishes but go beautifully with many cheeses and herbs. With some extra virgin olive oil, you have peach salad

Serves: 4-6
Preparation: 30 minutes
Cooking: 5 minutes

Ingredients

● 6 large tomatoes

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Broad bean, potato and mint salad

By Denise Phillips, July 17, 2014

Young, sweet and tender, broad beans are best when first in season. Older beans require double podding before use. To do this, remove them from their pods and plunge the beans into boiling water to loosen them from their skin. This vibrant green bean is very versatile - as a side salad, in risottos, pilaffs, soups, stews, purée or even as a paté.

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Rhubarb and strawberry cookie streusel muffins

By Marcy Goldman, July 10, 2014

These huge, exciting muffins are more accurately delectable, single coffee-cakes than they are muffins. Brightened with chunks of garden-picked rhubarb and fresh, diced, plump strawberries, they are further dolled up with a halo of shortbread-cookie streusel. Huge caps, buttery cookie topping – this is a cause for a celebration!

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Gooseberry salsa

By Mark Diacono, July 10, 2014

I am indecently proud of this recipe. My wife is no great fan of home smoked mackerel or very sharp/sour food, but she loves the combination of mackerel and this salsa.

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Courgettes and manchego on toast

By Mark Diacono, July 10, 2014

A lunch or supper that takes 5 minutes to prepare and shows off courgettes at their best.

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Golden beetroot salad

By Simon Hulstone, July 4, 2014

There are several varieties of beetroot available, although most people only know the red/purple variety. Simon Hulstone's golden beetroot salad is a bright and fresh vegetarian starter, and a particular favourite for goat's cheese fans.

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Polenta Jerusalem-style

By The Palomar, July 4, 2014

In The Palomar, this dish is served in individual kilner jars. If you don't have any then a large ramekin will also work.

Serves: 4
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients

For the Mushroom Ragout
● 2 tbsp unsalted butter
● 250g assorted mushrooms, such as button, portabella, oyster, or shiitake, torn by hand

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Pomegranate molasses chicken

By Sarit Packer and Itamar Srulovich, June 27, 2014

This is a good one to make when people come round, as it is really hard not to like - sweet and sour, plenty of textures, pretty colours and virtually everybody likes chicken. Using chicken thighs here makes it almost impossible to dry the meat out and ensures plenty of chicken flavour to come through the strong marinade.

Ingredients

● 8 chicken thigh fillets, skin removed

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