Recipes Archive

Mushroom recipes

Milk tart

1 hour, 20 minutes, plus chilling and cooling

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Aliums

Giant Easter egg skillet cookie

30 minutes

Cocktail recipes

Versatile veggie stock

20 minutes

Versatile veggie stock

Serves 1.5 litres

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 litres water
1⁄2 t fennel seeds
1⁄2 t black peppercorns
A selection of veggies and herbs (including trimmings and those almost at their sell-by date)
E.g. bay leaves, celery, carrots, onions, turnips and leeks and herbs are a great start

Method

Simmer all the ingredients for 20 minutes, then strain.

Tips for different flavourings: Dried mushrooms, fennel, bouquet garni, dashi granules, chilli, orange rind.
For an Asian twist: Add soya sauce, star anise, ginger and garlic.
For fish stock: Add a fish head or bones but only simmer for a maximum of 45 minutes, or the stock may turn bitter.
For meaty flavour: If you have beef or lamb bones toss them in tomato paste and roast before adding to the liquid. You can also use leftover salami ends and Parmesan rind.
For chicken stock: Keep chicken carcasses in the freezer until you are ready to make a big batch of chicken stock, then freeze in small amounts for broths, soups and risottos.

Discover risotto recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Winey oregano-and-lemon lamb chops

Asian carrot juice dipping sauce with crispy tofu

Marsala mushroom steak

Milk tart

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Tomato tarte tatin

Giant Easter egg skillet cookie

Milk and honey

Turmeric-and-coconut cabbage

Versatile veggie stock

Versatile veggie stock

Ingredients

Method