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Pan-fried mackerel with caponata |      Pan-fried mackerel is a quick and delicious, all served with an easy caponata recipe.

Pan-fried mackerel with caponata | Pan-fried mackerel is a quick and delicious, all served with an easy caponata recipe.

Semolina cake with lemon syrup (kalo prama) | Semolina is a wheat product often used in Cypriot cooking. Here it is used to make a beautiful cake with lemon syrup called kalo prama, which translates to mean "good thing". We think it's better than good, and nobody will believe just how easy this recipe is.

Semolina cake with lemon syrup (kalo prama)

Semolina cake with lemon syrup (kalo prama) | Semolina is a wheat product often used in Cypriot cooking. Here it is used to make a beautiful cake with lemon syrup called kalo prama, which translates to mean "good thing". We think it's better than good, and nobody will believe just how easy this recipe is.

Eggs Benedict |      Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat.Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.

Eggs Benedict

Eggs Benedict | Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat.Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.

Lentil soup | Smoked pork belly or hock is the basis of the stock used to make this hearty soup. Celery, carrot and parsnip are also used, although any other good stock vegetables can be included. Traditionally eaten during the autumn harvest in the wine region of Germany, this soup recipe can be stretched depending on how many people you’re feeding. This version feeds six people. You can happily make more than you need as the soup keeps well and gets better with time, simply freeze or store…

Lentil soup

Lentil soup | Smoked pork belly or hock is the basis of the stock used to make this hearty soup. Celery, carrot and parsnip are also used, although any other good stock vegetables can be included. Traditionally eaten during the autumn harvest in the wine region of Germany, this soup recipe can be stretched depending on how many people you’re feeding. This version feeds six people. You can happily make more than you need as the soup keeps well and gets better with time, simply freeze or store…

Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing…

Comforting semolina halva

Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing…

Claypot chicken rice | “‘In Malaysia this claypot rice recipe is always cooked outdoors and over charcoal,’ says Cheong. ‘The flame and the smokiness from the charcoal goes into the flavour of the rice… the smokiness permeates into the ingredients you’re cooking with. You get a crust on the bottom of the rice and my grandma would pour some Chinese tea over it and that’s what they’d have for supper.’ “Cooking icon Cheong Liew loves a claypot. While it costs next to nothing in Asian…

Claypot chicken rice

Claypot chicken rice | “‘In Malaysia this claypot rice recipe is always cooked outdoors and over charcoal,’ says Cheong. ‘The flame and the smokiness from the charcoal goes into the flavour of the rice… the smokiness permeates into the ingredients you’re cooking with. You get a crust on the bottom of the rice and my grandma would pour some Chinese tea over it and that’s what they’d have for supper.’ “Cooking icon Cheong Liew loves a claypot. While it costs next to nothing in Asian…

Wok-tossed Mediterranean lamb (wok d'agneau à la méditerranéenne) | Combining French flavours and Asian cooking techniques, this recipe for wok-tossed lamb with carrots and vegetables is super simple and super delicious. Whole lamb rump is perfect for slow-roasting, but sliced and marinated, it’s also great to quickly stir-fry.

Wok-tossed Mediterranean lamb (wok d'agneau à la méditerranéenne)

Wok-tossed Mediterranean lamb (wok d'agneau à la méditerranéenne) | Combining French flavours and Asian cooking techniques, this recipe for wok-tossed lamb with carrots and vegetables is super simple and super delicious. Whole lamb rump is perfect for slow-roasting, but sliced and marinated, it’s also great to quickly stir-fry.

Crispy skin chicken with five-spice salt and sweet vinegar dressing | This is the food dept.’s version of Shantung chicken the perfect addition to a Chinese New Year banquet. "Cooking a whole chicken for Lunar New Year symbolises prosperity, wholeness and the togetherness of family. Our recipe starts with 'white cooked chicken’. Once the chicken has been poached and allowed to finish its cooking by standing in a hot shaoxing wine, ginger, garlic and shallot stock, it is then drained, dried…

Crispy skin chicken with five-spice salt and sweet vinegar dressing

Crispy skin chicken with five-spice salt and sweet vinegar dressing | This is the food dept.’s version of Shantung chicken the perfect addition to a Chinese New Year banquet. "Cooking a whole chicken for Lunar New Year symbolises prosperity, wholeness and the togetherness of family. Our recipe starts with 'white cooked chicken’. Once the chicken has been poached and allowed to finish its cooking by standing in a hot shaoxing wine, ginger, garlic and shallot stock, it is then drained, dried…

Mussels in white wine (moules marinières) | Mussels simply cooked in white wine, garnished with fresh parsley – there couldn’t possibly be a better dish to serve with a cold beer (and perhaps a side of fries) on a hot summer afternoon. Making this recipe yourself at home is easy – and even quicker if you buy mussels that have already been scrubbed and debearded by a fishmonger.

Mussels in white wine (moules marinières)

Mussels in white wine (moules marinières) | Mussels simply cooked in white wine, garnished with fresh parsley – there couldn’t possibly be a better dish to serve with a cold beer (and perhaps a side of fries) on a hot summer afternoon. Making this recipe yourself at home is easy – and even quicker if you buy mussels that have already been scrubbed and debearded by a fishmonger.

Slow-roasted lamb with baked rosemary polenta | The Italians love a Sunday roast as mush as the rest of the world. Slow roasted until melting and tender, and served with cheesy rosemary polenta, this dish is a great example of why winter is a time to be celebrated, no matter where you live.

Slow-roasted lamb with baked rosemary polenta

Slow-roasted lamb with baked rosemary polenta | The Italians love a Sunday roast as mush as the rest of the world. Slow roasted until melting and tender, and served with cheesy rosemary polenta, this dish is a great example of why winter is a time to be celebrated, no matter where you live.

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