A new recipe from Fodder. Peel outer layer of the mushrooms and core. Mix the spring onions and cheese together and stuff each mushroom with half of the mixture. Sprinkle each mushroom with the bread crumbs and drizzle with Yorkshire rapeseed oil before placing them under the grill for 5 - 8 minutes depending on the size of hte mushroom. Serve on a bed of rocket.
In a frying pan heat the oil and fry the onion until soft. Add the chicken and lightly brown, then add the mushrooms. Cook for 5 minutes before adding the double cream, mustard and tarragon and simmer gently for another 10 minutes. Serve with fluffy white long grain rice.
Remove the stalks from the mushrooms, put onto a baking tray and drizzle with olive oil and season. Grill, turning until just tender.
Mix the cheese, mustard, egg, Henderson's Relish and pepper. Fill the mushroom cavities with the mix. Grill until the cheese is golden. Serve each mushroom on a bed of dressed salad.
If you lack confidence in the kitchen, the idea of making a meal from scratch may seem daunting and it would be easy to rely on ready meals and takeaways. But there are lots of tasty dishes that are easy to make at home without having to spend hours in the kitchen.
Ben Shephard and Edwina Currie have teamed up with Red Tractor beef and lamb for this year's 5by25 campaign. They are on a mission to get young people cooking at least five basic dishes from memory by the age of 25. Ben and Edwina are also going head-to-head to see who can get the most people cooking and mastering their signature lamb dish – it's Edwina's Curry vs. Ben's Shepherd's Pie!
Thankfully, shepherd's pie is really simple to make and is full of fresh ingredients. It takes just 10 minutes to prepare and is always a winner with friends and family.
Ben has added his own twist to this classic dish which gives it an extra kick, so watch our video for Ben's useful hints and tips for creating this traditional dish with a twist.
1. Peel and finely chop the onion and carrot.
2. Peel and chop the potatoes into medium chunks.
3. If using fresh rosemary, remove the leaves from the rosemary stalk. Discard the stalk and finely chop the leaves.
4. Heat the oil in a large pan over a medium heat and cook the onion and carrot until soft but not coloured.
5. Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps of mince with the back of a wooden spoon. Using a teaspoon remove half the excess oil and put in the mug. Set aside to dispose later. Stir the peas into the mince mixture.
6. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown or Worcestershire sauce, rosemary (if used), lamb stock cube and sweet chilli sauce. Season. Bring to the boil (you should see rapid bubbling on the surface of the water), reduce the heat and simmer (gentle bubbles on the surface) for 20 minutes.
7. Meanwhile prepare the potato topping. Place the potatoes in a large saucepan with boiling water, turn up the heat and bring to the boil (you should see rapid bubbling on the surface of the water).
8. Turn down the heat to low, cover and simmer (gentle bubbles on the surface) for 20-25 minutes. Drain and mash together with the milk and butter, margarine or low fat spread. Season, if required.
9. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
10. Spoon the meat filling into a 1.7L/3pint ovenproof dish and using a fork spread the potato over the top. Bake uncovered for 30 minutes, or until the potatoes are brown.
1. Peel and chop the onions and garlic (if not using garlic purée).
2. Finely chop the coriander if using.
3. Rinse and halve the potatoes. You don't need to peel them.
4. Heat the oil in a large non-stick pan over a medium heat and cook the lamb with the onion and garlic for 3-4 minutes or until brown.
5. Add the sauce, turn up the heat to high and bring the sauce to the boil (you should see rapid bubbling on the surface of the sauce), turn down the heat to low, cover the pan with a lid and simmer (gentle bubbles on the surface) for 30-45 minutes.
6. Add all the vegetables, stir, cover and continue to cook for a further 30-45 minutes. Remove the pan from the heat and season with salt and pepper, if required.
7. Spoon the curry onto a plate and garnish with the yogurt and coriander and serve with cooked basmati rice and a selection of Indian relishes and poppadoms or naan bread.
5by25 aims to help people learn to cook at least 5 dishes by the age of 25. Find recipes, pick up cooking skills and find out how you can get involved and get cooking!
How about a tangy start to the New Year? Grandma Abson's Lemon Delicious Pudding, on display as "Recipe of the Month" at Tim & Jane's Tasty Flavours in Doncaster Market's Award winning International Food Hall, is causing quite a stir! We're collaborating on getting people to bake again with Grandma's easy recipes from the past and this one is a delectable prospect. Most of the ingredients are available to buy straight from Tim and Jane's stall. It's one of my favourite recipes too, as I like the way the mixture separates into a curd at the base and a sponge on the top.
– Cream the sugar and butter. Add the flour, lemon juice and zest and mix in. Beat the egg yolks in the milk and add to the rest of the mixture. Beat the egg whites until stiff and fold into the creamed mixture with a metal spoon. Bake in a greased 1½ pint/1 litre pie dish for 35 -45 minutes. (350F, Mark 4, 180C)
Meryl's tips :
In Grandma Abson's book on page 93 (and e-book) the measurements are for a smaller pudding but I've made it here with 2 lemons and have slightly increased the amount of butter, plain flour and added an extra egg to make a slightly larger pudding. That's the great thing about Grandma's recipes – you can adapt them and they still work out brilliantly.
Lemons are pretty underestimated in the baking world so don't forget to check out many other fabulous recipes in Grandma Abson's Traditional Baking book such as Lemon biscuits, Lemon loaf, Lemon tart, Lemon meringue pie and Lemon curd.