Recipes

Just the ingredients and a little bit of recipe, thanks, and a picture of Delia.

We believe in Delia.

Pancake

• Plain flour, sifted - 440 g
• Salt, pinch - 4
• Butter - 200 g
• Eggs - 8
• Milk - 800 ml
• Water - 300 ml

Crumble

Filling

• Apple, pear, blackberry; mix and match
• Sugar - 2 tablespoons

Crumble

• Flour - 175 g
• Sugar - 110 g
• Butter - 110 g

Falafel burgers

Chickpeas 400g Red onion, roughly chopped 1 garlic clove 1 tsp ground cumin 1 tsp ground coriander ½ tsp harissa paste or chilli powder 2 tbsp plain flour 2 tbsp sunflower oil

Recipe

• Blend chickpeas, onion, garlic, cumin, coriander, harissa paste, flour, salt.
• Shape into patties.
• Fry for 3 mins on each side until lightly golden.
• Serve with toasted pitta bread, tomato salsa, and green salad.

Cheese omelette

• Eggs, 2
• Salt
• Butter
• Cheddar - 15g mature finely grated

Recipe

• Whisk eggs.
• Add pinch of salt.
• Heat butter.
• Add eggs.
• Draw in the eggs.
• Sprinkle over the cheese.
• Fold the omelette in half.
• Sprinkle over some black pepper.

Thai prawn curry

• 1 tbsp vegetable oil
• 1 onion chopped
• 1 tsp fresh root ginger
• 1-2 tsp Thai red curry paste
• 400g can chopped tomatoes
• 50g sachet coconut cream
• 400g raw frozen prawns
• coriander chopped, to serve (optional)

Recipe

• Heat the oil.
• Cook onion and ginger until softened.
• Stir in curry paste, cook for 1 min.
• Pour over the chopped tomatoes and coconut cream.
• Bring to the boil.
• Simmer for 5 mins (add boiling water if the mixture gets too thick).
• Tip in prawns.
• Cook for 5-10 mins.
• Serve with rice.

Teriyaki chicken

• 2 tbsp toasted sesame oil
• 6 skinless and boneless chicken thighs sliced
• 2 large garlic cloves crushed
• 1 thumb-sized piece ginger grated
• 50g honey
• 30ml light soy sauce
• 1 tbsp rice wine vinegar

Recipe

• Heat the oil in a non-stick pan over a medium heat.
• Add the chicken and fry for 7 mins, or until golden.
• Add the garlic and ginger and fry for 2 mins.
• Stir in the honey, soy sauce, vinegar and 100ml water.
• Bring to the boil and cook for 2 - 5 mins until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds.
• Serve with rice and steamed veg.

To serve

• 1 tbsp sesame seeds to serve
• 4 spring onions shredded, to serve
• sticky rice to serve
• steamed bok choi or spring greens, to serve