Servings MetricUS Imperial Ingredients 1 inch large eggplant cut lengthwise into 1 / 4slices2 lbs lean ground lamb1 white onion finely chopped3 cloves garlic smushed and finely
chopped2 tbsp olive oil + drizzle1 tsp oregano dried2 tsp cinnamon ground1 / 2 tsp clove ground1 / 2 tsp allspice...
Not exact matches
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light
olive oil1 red onion,
chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin
olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need... 1 litre ovenproof dish
Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3
tbsp cold - pressed rapeseed oil or
olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely
chopped2 tbsp capers in brine, rinsed and finely
chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1
tbsp extra-virgin
olive oil2
tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
8 medium floury potatoes (such as maris piper) 3
tbsp cold - pressed rapeseed oil or
olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely
chopped2 tbsp capers in brine, rinsed and finely
chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1
tbsp extra-virgin
olive oil2
tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2
tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely
chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2
tbsp caster sugarJuice 2 limes3
tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2
tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin
olive oil for drizzlingSqueeze lemon juice (optional) 01.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light
olive oil1 red onion,
chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin
olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need...
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6
tbsp olive oil1 onion, finely
chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1
tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4
tbsp extra virgin
olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.