Delicious UK - (05)May 2020

know-how.

BASMATIRICE

VEGDRAWERBIRIYANI

Heata splashofoilina shallowhob-safe

casserole(witha lid)andfry1 chopped

onion,1 gratedcarrot,1 chopped

courgette,1 choppedcelerystickand

2 crushedgarlicclovesuntilsoftened.

Stirin3-4tbspcurrypastetocoat.Rinse

300gbasmatiriceincoldwater,drainand

addtotheveg.Pourin800mlvegstock,

stir,bringtoa simmer,thencoverand

cookfor 10 minutes.Stirina large

handfulofspinach,coverandsetaside

for5 minutestowiltthespinach.Serve

withgrilledfishorchicken.

KOREANFRIEDRICE

Cook120gbasmatiriceaccordingtothe

packinstructions,thensetasideina

colandertodry.Fry200gmincedbeef,

pork,chickenormushroomsuntil

browned.Add2 crushedgarliccloves

and200gmixedstir-fryveg,thenstiruntil

cooked.Addthecookedricetothepan

andstirtocombine.Mix2 tbsphotchilli

sauce(gochujangpasteif youhaveit)

withthejuiceof2 limes,1 tbspsesame

oiland1 tbspsoysauce.Pouroverthe

riceandstiruntilheatedthrough.Serve

in2 bowlstoppedwitha friedegg.

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TINNEDCHICKPEAS

ROASTONIONHOUMOUS

Cut2 peeledonionsintowedges,putin

a smallroastingtray,tosswith1 tbsp

oil,thenroastfor 30 minutesat

200°C/180°Cfan/gas6.Put400gdrained

andrinsedtinnedchickpeasina food

processorwith1 tspgroundcumin,

1 crushedgarlicclove,2 tbsptahini,the

juiceof½lemonandtheroastonions.

Whizzuntilsmooth,addingoliveoilanda

splashofwatertogeta goodconsistency.

ROASTCHICKPEACROUTONS

Drain,rinseandpatdry400gtinned

chickpeas,thentipontoa lippedbaking

tray.Drizzlewith1 tbspoliveoiland

sprinklewith2 tspofyourfavouritespice

mix,thenshakethetraytocoatthe

chickpeas.Roastfor15-20minutesat

200°C/180°Cfan/gas6 untilcrispand

golden.Leavetocool,thenaddtosalads

andstewsforcrunch.

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TINNEDTOMATOES

POSHBAKEDBEANS

Gentlyheat1 tbspoliveoilina panwith

1 gratedonion,2 crushedgarliccloves,

2 tspsmokedpaprikaand1 tbspsugar

untilsoftened.Add2 x 400gtinsofdrained

andrinsedharicot(orother)beansand

a 400gtinoftomatoes,bringtoa simmer,

thencookfor10-15minutes.Seasonand

serveasyoulike.

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DIGESTIVEBISCUITS

QUICKCHEESECAKEFORONE

Spreada digestivebiscuitwith1-2tbsp

creamcheese,thentopwith1-2tsp

lemon,orangeorpassionfruitcurd.Scale

upasrequired.

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MARMALADE

MARMALADEANDMUSTARDCHICKEN

Mix3 tbspmarmaladewith2 tbspdijon

mustard,2 tbspoilanda splashoforange

juiceorwater.Add6-8chickenpiecesand

tosstocoat.Fry2 slicedonionsorleeks

untilsoftened(about 10 minutes),thenput

ina roastingtinorshallowliddedcasserole.

Rinse300gbasmatiriceincoldwater,

drain,thenspreadit overtheonions/leeks

andtopwiththechicken.Pourin500mlhot

chickenstock,thentightlysealwithfoil(or

coverwithfoilandthelid).Bakefor

30 minutesat200°C/180°Cfan/

gas6,thenuncoverandbakefor 25

minutesmoreuntilcookedthrough.

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DRIEDLENTILS

BALSAMICLENTILS

Heat1 tbspoliveoilina panwith1 finely

choppedonionand1 finelychoppedcarrot

andfryfor 10 minutesuntilsoftened.Add

200gpuylentilsandpourinjustenough

HEROESOFTHESTORECUPBOARD

Ifyourshelvesarea jumble,spendtimeimposingsomeorder,thenitwillbe

mucheasiertousetheingredientswisely.

coldwatertocover,thenbringtotheboil

andsimmerfor30-40minutesuntil

tender,toppingupwithboilingwateras

needed.Drain,thenstirin1-2tbsp

balsamicvinegar,choppedfreshparsley

andseasoning.Servewithsausages,

grilledfishfilletsorroastedmushrooms.

LENTILRAGÙ

Cook200gpuylentilsaccordingtothepack

instructions,drainandsetaside.Heat

1 tbspoliveoilina panovera highheat

andfry250groughlychoppedmushrooms

untilgolden.Reducetheheatandadd

2 crushedgarliccloves,200gpassataand

thecookedlentils.Simmerfor 10 minutes,

stirinchoppedfreshparsleyand/orbasil

andservewithcookedpastaorpotatoes.

• Search‘lentils’atdeliciousmagazine.co.uk
  formoreideas

Put100gdicedbutter,1 tbsp

goldensyrupand100g

choppeddarkchocolate

ina largemixingbowlsetover

a panofbarelysimmeringwater.

Stirtomelt,thenremovefromthe

heatandstirin80gchoppedtoasted

nuts,80gmixeddriedfruitand

100gbroken-updigestivebiscuits.

Scrapeintoa greasedcaketin,pack

downgentlyandchilluntilset.→

th b i t th b il

Spread 4 tbsp marmalade

over a greased 20cm

round cake tin lined with

baking paper. Top with

1 very thinly sliced orange and set

aside. Beat 175g soft butter, 175g

caster sugar, 175g

self-raising flour,

3 large eggs, 50g

ground almonds and

½ tsp vanilla extract

until smooth. Pour into

the tin, then bake for

50-60 minutes at

180°C/160°C fan/

gas 4 until a skewer

pushed into the centre

comes out clean. Cool

in the tin for 5 minutes,

then turn out onto

a serving platter.

ILLUSTRATIONS: ALICE CLEARY

+

Marmalade

upside-down

cake

+

Throw-it-

all-in

UJGàO