Wednesday, November 20, 2019

Sweet potato soup


  • 1 tbsp olive oil

  • 1 onion, roughly chopped

  • 2 large carrots, peeled and roughly chopped

  • 4cm/1½ inches fresh root ginger, finely chopped

  • 1 garlic clove, crushed

  • ½ tsp dried red chilli flakes

  • 700g/1lb 10oz sweet potatoes, peeled and cubed

  • 1.2 litres/2 pints vegetable stock

  • salt and freshly ground black pepper


Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.

Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.

Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve.

White sangria recipe

White sangria recipe


  • 1/4 cup sugar

  • 1/4 cup brandy

  • 1 cup sliced peeled fresh or frozen peaches, thawed

  • 1 cup sliced fresh or frozen sliced strawberries, thawed

  • 1 medium lemon, sliced

  • 1 medium lime, sliced

  • 1 bottle (750 milliliters) dry white wine, chilled

  • 1 can (12 ounces) lemon-lime soda, chilled

  • Ice cubes

Sweet potato fries oven

Sweet potato fries oven


  1. Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)

  2. Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges

  3. Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika

  4. Drizzle with 1 tablespoon of olive oil, then toss everything together to coat

  5. Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through

  6. Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish

  7. These are perfect served with anything from grilled chicken to homemade burgers, or served in a big bowl for a party snack.

Tuesday, November 19, 2019

Slow cooker pork shoulder

Slow cooker pork shoulder


Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp black peppercorns

  • 1 garlic bulb

  • Method

    Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.

    Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

    Thursday, November 14, 2019

    Strawberry ice cream

    Strawberry ice cream


    Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

    Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

    In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

    Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

    The quality of this ice cream depends entirely on your strawberries. Use impeccably ripe ones while they're in season; those giant store-bought berries won't taste the same. Strawberry amounts are approximate; final yields can vary, so this recipe may call for more fruit than you actually need.

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    Thursday, November 7, 2019

    Roasting a chicken

    Roasting a chicken

    Basic recipe for foolproof roast chicken

    You only need a couple of ingredients to make this easy roast chicken. Serve with gravy, roast potatoes and veggies for a traditional Sunday dinner.

  • 30-40g butter

    1. Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin.

    2. Season with salt and pepper.

    3. Pour water into the bottom of the roasting tin, filling it about 1-2cm deep.

    4. Cover the chicken with foil and roast for 1 hr.

    5. Remove the foil and continue to roast the chicken for a further 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear. Pour the juices into a jug for use in gravy.

    6. Put the chicken on a board. Cover with foil and a clean towel or tea towel, then leave to rest for 15-20 mins while you finish cooking any sides. Carve and serve.

    Onion pie


    • 6 to 8 medium onions, thinly sliced

    • 2 tablespoons canola oil

    • 6 large eggs

    • 1 cup soft bread crumbs

    • 1/2 cup grated Parmesan cheese

    • 1/2 cup minced fresh parsley


    • In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions.

    • Place in a greased 10-in. pie pan. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

    Sweet potato soup

    Ingredients 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root gin...