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Category: Quick

  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Applause for the Chef TeamApplause for the Chef Team
    Smoky chorizo orzo is cooked with tomato puree, crème fraîche, peas and smoky base paste, then finished with burrata, rocket and balsamic glaze. The orzo carries the sauce while burrata softens the spice.
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    Servings
    Servings 2 people

    Ingredients
     

    • 180 g orzo
    • 90 g diced chorizo
    • 2 garlic cloves
    • 1 sachet Central American style spice mix
    • 30 g tomato puree
    • 75 g crème fraîche
    • 20 g grated hard Italian-style cheese
    • 120 g peas
    • 1 sachet smoky base paste
    • 20 g wild rocket
    • 12 ml balsamic glaze
    • 125 g burrata
    • 1 tsp sugar
    • 150 ml water for the sauce
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    Instructions

    • Cook the orzo in salted boiling water for about 10 minutes until tender. Drain, return to the pan and toss with a little oil to stop it sticking.
      180 g orzo
    • Heat a large frying pan over medium-high heat. Add the chorizo and fry for 3–4 minutes until it begins to brown and release its oil.
      90 g diced chorizo
    • Peel and grate the garlic. Add it to the chorizo with the spice mix and tomato puree, then fry for 1 minute.
      2 garlic cloves, 1 sachet Central American style spice mix, 30 g tomato puree
    • Stir in the crème fraîche, sugar and water. Bring to the boil, then simmer for 3–4 minutes until slightly thickened.
      75 g crème fraîche, 1 tsp sugar, 150 ml water
    • Add the cheese, peas and smoky base paste. Stir until the cheese melts, then fold through the cooked orzo.
      20 g grated hard Italian-style cheese, 120 g peas, 1 sachet smoky base paste
    • Season to taste and loosen with water if needed. Serve topped with halved burrata, rocket and balsamic glaze.
      20 g wild rocket, 12 ml balsamic glaze, 125 g burrata
    Start Cooking

    Chef's notes

    • Keep the orzo slightly loose; it thickens quickly as it stands.
    • Add the burrata at the end so it stays cool and creamy against the hot orzo.
    • The smoky base paste is salty, so season only after the sauce is finished.
    • Leftovers reheat well, but add a splash of water before warming.
    Drink pairing
    The smoky chorizo, creamy burrata and balsamic finish need drinks with acidity and enough body for the richness.

    Alcoholic

    • Montepulciano d’Abruzzo
    • Rioja Crianza
    • Dry rosé

    Non alcoholic

    • Blood orange soda
    • Sparkling tomato water with basil
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 658kcal (33%) | Carbohydrates: 85g (28%) | Protein: 29g (58%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Cholesterol: 52mg (17%) | Sodium: 117mg (5%) | Potassium: 433mg (12%) | Fiber: 7g (29%) | Sugar: 11g (12%) | Vitamin A: 1041IU (21%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 27mg (33%) | Vitamin D: 0.04µg | Vitamin E: 0.5mg (3%) | Vitamin K: 16µg (15%) | Folate: 58µg (15%)

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  • Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    DaanDaan
    Hoisin beef udon stir-fry combines browned beef mince, ginger, garlic, sugar snap peas and thick udon noodles in a glossy soy-hoisin sauce. It is a fast, high-heat noodle dish with clear Asian flavours and good texture.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g Beef mince
    • 2 garlic cloves
    • 120 g sliced carrot and cabbage mix
    • 80 g sugar snap peas
    • 15 g ginger puree
    • 64 g hoisin sauce
    • 25 ml soy sauce
    • 220 g udon noodles
    • 50 ml water for the sauce
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    Instructions

    • Heat a large frying pan over medium-high heat without oil. Add the beef mince and fry for 5–6 minutes, breaking it up until browned and cooked through.
      240 g Beef mince
    • Peel and grate the garlic. Drain excess fat from the beef, then season lightly with salt and pepper.
      2 garlic cloves
    • Add the carrot and cabbage mix and sugar snap peas. Stir-fry for 2–3 minutes, then add the ginger puree and garlic and cook for 1 minute.
      120 g sliced carrot and cabbage mix, 80 g sugar snap peas, 15 g ginger puree
    • Stir in the hoisin sauce, soy sauce and water. Bring to the boil and simmer for 1–2 minutes.
      64 g hoisin sauce, 25 ml soy sauce, 50 ml water
    • Add the udon noodles and toss gently, separating them with a fork. Simmer for 1–2 minutes until piping hot and glossy.
      220 g udon noodles
    • Adjust seasoning and loosen with a splash of water if needed. Serve immediately in warm bowls.
    Start Cooking

    Chef's notes

    • Cook the beef hard enough to brown at the edges; this gives the sauce more depth.
    • Do not overcook the sugar snap peas. They should keep a little bite.
    • Loosen the udon with hot water before adding if the noodles are tightly packed.
    • Leftovers keep for up to 2 days, but the noodles are best freshly tossed.
    Drink pairing
    Sweet hoisin, soy and ginger work best with drinks that have freshness, gentle sweetness or clean bitterness.

    Alcoholic

    • Off-dry Riesling
    • Pinot Noir
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Sparkling lime and ginger water
    • Alcohol-free Japanese-style lager
    Nutrition per serving
    Calories: 804kcal (40%) | Carbohydrates: 98g (33%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 2619mg (114%) | Potassium: 613mg (18%) | Fiber: 10g (42%) | Sugar: 23g (26%) | Vitamin A: 496IU (10%) | Vitamin B12: 3µg (50%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 58µg (55%) | Folate: 61µg (15%)

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  • Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Creamy Pimiento-Stuffed Green Olive Spread with Cream Cheese and Pecans

    Applause for the Chef TeamApplause for the Chef Team
    Stuffed olive spread combines cream cheese, sour cream, pimiento olives and pecans into a quick savoury starter. The briny olives balance the richness, while the nuts add texture.
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    Servings
    Servings 16 people

    Ingredients
     

    • 225 g cream cheese softened
    • 60 ml sour cream
    • 120 g pimiento-stuffed green olives chopped
    • 55 g pecans chopped
    • ⅛ tsp black pepper
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    Instructions

    • Beat the cream cheese, sour cream and pepper until smooth.
      225 g cream cheese, 60 ml sour cream, 1/8 tsp black pepper
    • Fold in the chopped olives and pecans, keeping some texture in the spread.
      120 g pimiento-stuffed green olives, 55 g pecans
    • Cover and chill until firm enough to spread. Serve with crackers, toast or crisp vegetables.
    Start Cooking

    Chef's notes

    • Chill for at least 30 minutes before serving for a firmer texture.
    • Use well-drained olives so the spread does not loosen too much.
    • The spread keeps refrigerated for up to 3 days.
    • Serve with plain crackers or toasted sourdough rather than strongly flavoured bread.
    Drink pairing
    A crisp, acidic drink works best with the salty olives and creamy cheese base. Keep the pairing clean rather than sweet.

    Alcoholic

    • Fino sherry
    • Picpoul de Pinet
    • Dry cider

    Non alcoholic

    • Sparkling lemon water
    • Iced green tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 91kcal (5%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Cholesterol: 16mg (5%) | Sodium: 162mg (7%) | Potassium: 41mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 243IU (5%) | Vitamin B12: 0.04µg (1%) | Vitamin C: 0.1mg | Vitamin E: 0.5mg (3%) | Vitamin K: 1µg (1%) | Folate: 2µg (1%)

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  • Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Applause for the Chef TeamApplause for the Chef Team
    Bhel puri-style lentil salad uses French green lentils, puffed quinoa, vegetables, chutneys and peanuts for crunch, acidity and protein. It keeps the chaat profile while staying fresh and quick.
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    Servings
    Servings 2 people

    Ingredients
     

    • 100 g cooked French green lentils
    • 1 bell pepper finely diced
    • 300 g English cucumber finely diced
    • 1 jalapeño seeded and finely diced, optional
    • 110 g cooked corn kernels
    • 25 g puffed quinoa
    • 60 ml tamarind-date chutney
    • 2 tbsp coriander chutney
    • 90 g Roma or cherry tomatoes finely chopped
    • 50 g red onion finely chopped
    • 10 g fresh coriander finely chopped
    • 45 g unsalted roasted peanuts
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    Instructions

    • Divide the lentils, bell pepper, cucumber, jalapeño, corn and puffed quinoa between two bowls.
      100 g cooked French green lentils, 1 bell pepper, 300 g English cucumber, 1 jalapeño, 110 g cooked corn kernels, 25 g puffed quinoa
    • Drizzle over the tamarind-date chutney and coriander chutney.
      60 ml tamarind-date chutney, 2 tbsp coriander chutney
    • Top with tomatoes, red onion, coriander and peanuts. Serve immediately for the best crunch.
      90 g Roma or cherry tomatoes, 50 g red onion, 10 g fresh coriander, 45 g unsalted roasted peanuts
    Start Cooking

    Chef's notes

    • Add the puffed quinoa just before serving if you want maximum crunch.
    • Use a no-added-sugar tamarind chutney if you prefer a sharper finish.
    • The vegetables can be chopped several hours ahead and kept chilled.
    • Keep the peanuts separate until serving if packing for lunch.
    Drink pairing
    Tangy chutneys, coriander and chilli need cooling drinks with citrus, spice or gentle sweetness.

    Alcoholic

    • Off-dry Riesling
    • Wheat beer
    • Gin and tonic with lime

    Non alcoholic

    • Salted lime soda
    • Mango lassi
    • Iced mint tea
    Nutrition per serving
    Calories: 450kcal (23%) | Carbohydrates: 78g (26%) | Protein: 11g (22%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Sodium: 365mg (16%) | Potassium: 856mg (24%) | Fiber: 8g (33%) | Sugar: 42g (47%) | Vitamin A: 2732IU (55%) | Vitamin C: 101mg (122%) | Vitamin E: 3mg (20%) | Vitamin K: 45µg (43%) | Folate: 125µg (31%)

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  • Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Applause for the Chef TeamApplause for the Chef Team
    Aromatic chicken and rice soup builds flavour from lemongrass, ginger, makrut lime and a clear chicken stock. Mashed rice thickens the broth while fried garlic oil adds depth at the finish.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    • 1.6 kg chicken leg quarters
    • 1 white onion halved
    • 2 lemongrass stalks
    • 30 g fresh ginger sliced for stock
    • 5 makrut lime leaves
    • 1 tbsp sugar
    • 1 tbsp salt
    • 120 ml neutral oil
    • 1 garlic head cloves peeled and finely chopped
    • 370 g cooked jasmine rice divided
    • 350 g cabbage thinly sliced
    • 2 carrots thinly sliced
    • 2 tbsp fish sauce
    • 1 lime juiced
    • ¼ tsp ground white pepper
    • 3 spring onions finely chopped
    • 15 g fresh coriander roughly chopped
    • 15 g fresh ginger julienned for garnish
    • 3.8 l water or enough to cover the chicken
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    Instructions

    • Put the chicken in a large pot with enough water to cover. Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt, then simmer gently for about 45 minutes until the chicken is cooked.
      1.6 kg chicken leg quarters, 3.8 l water, 1 white onion, 2 lemongrass stalks, 30 g fresh ginger, 5 makrut lime leaves, 1 tbsp sugar, 1 tbsp salt
    • Lift out the chicken and cool briefly in cold water. Remove the meat, return the bones to the stock and simmer for 20 minutes more, then shred the chicken.
    • Meanwhile, heat the oil in a small pan and cook the chopped garlic over medium-low heat until pale golden. Remove from the heat and let it finish colouring in the oil.
      120 ml neutral oil, 1 garlic head
    • Strain the stock, keeping the lemongrass and lime leaves and discarding the other solids. Return the stock, lemongrass and lime leaves to the clean pot.
      2 lemongrass stalks, 5 makrut lime leaves
    • Mash 50 g cooked rice into a paste and whisk it into the boiling stock. Add the remaining rice, cabbage, carrots and shredded chicken, then simmer for about 10 minutes.
      370 g cooked jasmine rice, 350 g cabbage, 2 carrots
    • Season with fish sauce, lime juice and white pepper. Serve with spring onion, coriander, julienned ginger and a spoon of fried garlic oil.
      2 tbsp fish sauce, 1 lime, 1/4 tsp ground white pepper, 3 spring onions, 15 g fresh coriander, 15 g fresh ginger
    Start Cooking

    Chef's notes

    • The stock can be made a day ahead and chilled, which also makes it easier to remove excess fat.
    • Use cooked jasmine rice for the best fragrance and soft texture.
    • Freeze leftover lemongrass and lime leaves in small portions for future stocks.
    • Leftover fried garlic oil keeps refrigerated for up to 1 week.
    • Reheat the soup gently and add the fresh garnish just before serving.
    Drink pairing
    Lemongrass, lime and garlic oil need clean, aromatic drinks with citrus lift and moderate sweetness.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Thai lager

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water
    • Coconut water with ginger
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 23g (8%) | Protein: 30g (60%) | Fat: 42g (65%) | Saturated Fat: 9g (56%) | Cholesterol: 167mg (56%) | Sodium: 1420mg (62%) | Potassium: 586mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 2900IU (58%) | Vitamin B12: 1µg (17%) | Vitamin C: 22mg (27%) | Vitamin D: 0.2µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 55µg (52%) | Folate: 39µg (10%)

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  • Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Applause for the Chef TeamApplause for the Chef Team
    Macaroni gratin with Comté is a simple baked pasta dish with cream, butter, nutmeg and a golden cheese top. A short roux thickens the sauce, while the oven finishes the pasta with a crisp surface.
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    Servings
    Servings 6 people

    Ingredients
     

    • 500 g macaroni
    • 20 g butter
    • 20 g plain flour
    • 600 ml single cream
    • 1 tsp ground nutmeg
    • 150 g Comté cheese grated
    • 1 tsp salt
    • ½ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water for 8 minutes, then drain well.
      500 g macaroni, 1 tsp salt
    • Melt the butter in a pan, stir in the flour and cook for 1 minute.
      20 g butter, 20 g plain flour
    • Whisk in the cream and simmer for 5 minutes until lightly thickened. Season with nutmeg, salt and pepper.
      600 ml single cream, 1 tsp ground nutmeg, 1 tsp salt, ½ tsp black pepper
    • Spread the macaroni in a buttered gratin dish and pour over the cream sauce.
      20 g butter
    • Scatter over the grated Comté and bake at 180°C for 15 minutes until bubbling and golden.
      150 g Comté cheese
    Start Cooking

    Chef's notes

    • Cook the pasta slightly firm so it holds its shape during baking.
    • Gruyère can replace Comté if needed.
    • Refrigerate leftovers for up to 3 days.
    • Reheat covered at 160°C, then uncover briefly to refresh the top.
    • Serve with a sharp green salad.
    Drink pairing
    This creamy macaroni gratin works best with drinks that cut through the butter, cream and cheese while keeping the French bistro character of the dish.

    Alcoholic

    • Chablis
    • Crémant de Bourgogne
    • Dry Normandy cider

    Non alcoholic

    • Sparkling lemon water
    • Apple and tarragon spritz
    • Cold unsweetened green tea
    Nutrition per serving
    Calories: 642kcal (32%) | Carbohydrates: 68g (23%) | Protein: 13g (26%) | Fat: 35g (54%) | Saturated Fat: 22g (138%) | Cholesterol: 119mg (40%) | Sodium: 454mg (20%) | Potassium: 292mg (8%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1108IU (22%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 3µg (3%) | Folate: 26µg (7%)

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  • Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    DaanDaan
    Middle Eastern macaroni salad combines pasta, lamb, chickpeas and za’atar in a creamy dressing. The chickpeas add substance while the spice blend keeps the salad savoury and aromatic.
    No ratings yet
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    Servings
    Servings 6 people

    Ingredients
     

    • 200 g elbow macaroni
    • 225 g ground lamb
    • 240 g mayonnaise
    • 2 tsp sugar
    • ¾ tsp ground mustard
    • 1 tbsp zaatar
    • 400 g chickpeas drained
    • 40 g onion finely chopped
    • 1 tbsp lemon juice
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water until al dente. Drain and cool under cold water.
      200 g elbow macaroni
    • Brown the ground lamb in a frying pan until cooked through, then drain and cool slightly.
      225 g ground lamb
    • Whisk the mayonnaise with sugar, ground mustard, zaatar, lemon juice, salt and pepper.
      240 g mayonnaise, 2 tsp sugar, 3/4 tsp ground mustard, 1 tbsp zaatar, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
    • Fold the macaroni, lamb, chickpeas and onion through the dressing.
    • Chill before serving so the pasta absorbs the seasoning.
    Start Cooking

    Chef's notes

    • Cool the pasta fully before adding the dressing to prevent it from becoming oily.
    • Chill for at least 30 minutes if time allows.
    • Add a little lemon juice before serving if the salad tastes too rich.
    • Use Greek yoghurt for part of the mayonnaise if you prefer a sharper dressing.
    Drink pairing
    Creamy pasta, lamb and za’atar suit drinks with citrus, herbs and gentle acidity.

    Alcoholic

    • Vermentino
    • Dry rosé
    • Pale ale

    Non alcoholic

    • Mint lemonade
    • Sparkling lemon water
    • Iced green tea
    Nutrition per serving
    Calories: 623kcal (31%) | Carbohydrates: 46g (15%) | Protein: 17g (34%) | Fat: 41g (63%) | Saturated Fat: 9g (56%) | Cholesterol: 44mg (15%) | Sodium: 480mg (21%) | Potassium: 380mg (11%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 71IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 3mg (4%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 81µg (77%) | Folate: 133µg (33%)

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  • Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    BramBram
    Vegetarian chopped power salad combines lettuce, kale, chickpeas, quinoa, carrots and pepper with a creamy cilantro dressing. The beans, seeds and grains make it substantial enough for lunch.
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    Servings
    Servings 4 people

    Ingredients
     

    • 15 g fresh coriander chopped
    • 60 ml buttermilk
    • 60 ml mayonnaise
    • 20 g shallot chopped
    • 1 tbsp cider vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 180 g lettuce torn
    • 70 g kale stemmed and finely sliced
    • 240 g chickpeas rinsed and drained
    • 2 carrots sliced
    • 1 red or yellow bell pepper diced
    • 185 g cooked quinoa
    • 45 g roasted unsalted pumpkin seeds
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    Instructions

    • Blend the coriander, buttermilk, mayonnaise, shallot, cider vinegar, salt and black pepper until smooth.
      15 g fresh coriander, 60 ml buttermilk, 60 ml mayonnaise, 20 g shallot, 1 tbsp cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
    • Combine the lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl.
      180 g lettuce, 70 g kale, 240 g chickpeas, 2 carrots, 1 red or yellow bell pepper, 185 g cooked quinoa
    • Pour over the dressing and toss until evenly coated.
    • Finish with the pumpkin seeds just before serving.
      45 g roasted unsalted pumpkin seeds
    Start Cooking

    Chef's notes

    • Cut the vegetables to a similar size so each forkful has a balanced mix.
    • The dressing can be made up to 3 days ahead and kept refrigerated.
    • Store chopped salad components separately if preparing in advance.
    • Use parsley, basil, mint or dill instead of coriander if preferred.
    • Serve with focaccia, breadsticks or a simple white pizza.
    Drink pairing
    Creamy herb dressing and raw vegetables call for crisp, lightly acidic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Albariño
    • Dry cider

    Non alcoholic

    • Cucumber lime water
    • Iced green tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 363kcal (18%) | Carbohydrates: 37g (12%) | Protein: 13g (26%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 8mg (3%) | Sodium: 302mg (13%) | Potassium: 692mg (20%) | Fiber: 10g (42%) | Sugar: 8g (9%) | Vitamin A: 8309IU (166%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 60mg (73%) | Vitamin D: 0.2µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 123µg (117%) | Folate: 178µg (45%)

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  • Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    Sausage gnocchi with peppers is a complete tray-bake main with Italian sausage, soft peppers and crisp-edged potato gnocchi. Roasting everything together keeps the method direct and the flavour concentrated.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 450 g Italian sausage casings removed
    • 1 green pepper thinly sliced
    • 1 red pepper thinly sliced
    • 1 yellow pepper thinly sliced
    • 1 onion thinly sliced
    • 450 g potato gnocchi
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • ½ tsp salt
    • ½ tsp black pepper
    • 25 g Parmesan grated, plus extra to serve
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    Instructions

    • Heat the oven to 220°C and lightly oil a large rimmed baking tray.
      2 tbsp olive oil
    • Toss the peppers, onion, gnocchi, olive oil, oregano, salt and pepper directly on the tray.
      1 green pepper, 1 red pepper, 1 yellow pepper, 1 onion, 450 g potato gnocchi, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
    • Break the sausage into small pieces over the vegetables and spread everything into an even layer.
      450 g Italian sausage
    • Roast for 25–30 minutes until the sausage is cooked and the gnocchi is lightly crisp at the edges.
    • Finish with Parmesan and serve immediately with extra cheese if desired.
      25 g Parmesan
    Start Cooking

    Chef's notes

    • Use shelf-stable potato gnocchi, not frozen gnocchi, for the best roasted texture.
    • Spread the mixture in a single layer so the gnocchi browns instead of steaming.
    • Hot or sweet Italian sausage both work. Adjust the seasoning to match.
    • Leftovers reheat best in a hot oven or air fryer.
    Drink pairing
    The sausage and peppers need acidity and moderate body. Italian whites, lighter reds or crisp beer all work well.

    Alcoholic

    • Chianti
    • Montepulciano d’Abruzzo
    • Italian pilsner

    Non alcoholic

    • Blood orange soda
    • Sparkling rosemary lemonade
    • Alcohol-free lager
    Nutrition per serving
    Calories: 693kcal (35%) | Carbohydrates: 49g (16%) | Protein: 24g (48%) | Fat: 45g (69%) | Saturated Fat: 15g (94%) | Cholesterol: 90mg (30%) | Sodium: 1603mg (70%) | Potassium: 518mg (15%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 1160IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 121mg (147%) | Vitamin D: 0.03µg | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 40µg (10%)

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