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Recipes

Sauces and accompaniments

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Inspired dishes that cater for every course and every cuisine...

  • Mirabelle and saffron conserve

    Mirabelle and saffron conserve

    Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible. Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150

  • Chinese plum sauce

    Chinese plum sauce

    Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom. Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve

  • Ricotta fritters with a tricolour of plum compote

    Ricotta fritters with a tricolour of plum compote

    Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time. Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod

  • Rose petal jam

    Rose petal jam

    Cut away and discard the white base of the petals. Place the petals in a large bowl, cover with cold water and put in the fridge for about an hour. Drain the water and spread the petals to dry on paper towels. Rinse and dry the bowl, then start layering the petals with 225g sugar, making sure they are all

  • Persian spice mix

    Persian spice mix

    There are several types of advieh (spice mixes) in Persian cuisine; one for khoresht (stews) and one used for polos (rice dishes).

  • Chilli and blood orange jam

    Chilli and blood orange jam

    Finely grate the rind from the oranges and put in a 4-litre pan with the sugar. Remove the pith and peel from the oranges (squeeze any juices from the pieces into the pan, then discard). Roughly chop the orange flesh, then put in a processor and blitz to a purée before adding to the pan. Put the garlic, onion

  • Shakshuka

    Shakshuka

    Sauté onions and garlic in the olive oil in a heavy-based pan, add all other ingredients (except the eggs) and simmer for 45 minutes. Season to taste, then break eggs whole into the mixture, cover with a lid and simmer for 6 more minutes before serving.

  • Tempura sauce

    Tempura sauce

    Put all the ingredients in a saucepan. Heat gently until hot but do not boil. Turn off the heat and leave to cool. Leave the seaweed in the pan overnight and remove in the morning. Then store in the fridge.

  • Tonkatsu sauce

    Tonkatsu sauce

    Put all the ingredients into a small pan, and cook them over a medium to low heat for 20 minutes, stirring occasionally, until thickened. You can increase the quantity to make extra and store it in the fridge.

  • Teriyaki sauce

    Teriyaki sauce

    Put all the ingredients in a pan. Slowly heat until thickened slightly, but do not allow to boil. Allow to cool and store in fridge ready for use in a variety of dishes, such as salmon teriyaki or vegetable stir fry. You can add some sesame oil or chilli oil for a different flavour.

  • Yellow tomato salsa

    Yellow tomato salsa

    Cut the cucumber in half lengthways and remove the bulk of the seeds with a spoon. Cut into small dice and put in a serving dish. Grate the ginger over the cucumber and stir. Cut the tomatoes in half and remove the core, cut into small dice and add to the dish. Add the onion and lime juice, herbs and

  • Red tomato salsa

    Red tomato salsa

    Cut the tomatoes in half and remove the core, cut into small dice and put in a dish. Crush the chopped garlic with salt and mix into the tomatoes along with the pepper. Mix in the pickled ginger and chilli sauce. Leave for 30 minutes to 1 hour before serving.

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Recipes

The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Rice, potato and mussel bake

    Rice, potato and mussel bake

    Scrub the mussels with a scourer in water, and debeard them thoroughly. Place them in a saucepan with 60ml water and steam for 3-5 minutes. As soon as the mussels open, take the pan off the heat and transfer the mussels to a bowl. Strain the mussel stock into a measuring jug and set aside. Preheat the oven to 200°C/400°F/Gas 6. Drizzle the base of a 40 x 25cm baking dish with extra virgin olive oil. Add a layer of...

  • Barbecued snapper with peppers

    Barbecued snapper with peppers

    To make the peppers, heat the olive oil in a frying pan over medium heat and sauté the onion and whole garlic cloves until soft. Add the peppers, tomatoes, olives, bay leaves, sugar, red wine vinegar and 100ml water. Cook, covered, for 30 minutes, then add the oregano and parsley. Check the pan and add more water if the peppers and tomato look too dry. (There should always be some liquid in the pan.) Cook for a further 15 minutes, or until...

view more Starters and Mains recipes

Desserts and Puddings

  • Pistachio pancakes with clotted cream

    Pistachio pancakes with clotted cream

    Take the filo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface and overlap with another...

  • Praline salambos

    Praline salambos

    For the praline, place a sheet of foil on a baking tray. Place the sugar and 4tbsp water in a small saucepan set over a low heat until the sugar...

  • Marron glacé creams with angel hair

    Marron glacé creams with angel hair

    Place the golden caster sugar in a small saucepan with 2tbsp of cold water and dissolve over a low heat, then simmer for 1 minute until syrupy, and cool. Mash the...

Cakes, Bread and Pastries

  • Rack of lamb stuffed with feta and mint

    Rack of lamb stuffed with feta and mint

    Preheat the oven to 200°C/ 390°F/Gas 6. Put the feta cheese in a mixing bowl and use a fork to mash it until almost smooth. Add the mint, parsley, and lemon juice and zest, and stir until combined. Use a...

  • Raspberry friands

    Raspberry friands

    Preheat the oven to 200˚C/400˚F/ Gas 6. Lightly grease 18 holes of your friand moulds or tins. Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks. Add the butter,...

Sauces

  • Spiced apricot sauce

    Spiced apricot sauce

    Blanch the tomatoes in simmering water for 20 seconds then plunge into iced water. Peel then halve, discard seeds, then finely chop the flesh. Set aside. Place the star anise, cloves, peppercorns and nutmeg into a pan over a moderate heat...

  • Armagnac, prune and almond compote

    Armagnac, prune and almond compote

    Place all of the ingredients into a medium sized saucepan and top with water to ensure the prunes are completely submerged. Place on cooker over a low heat for 15 minutes, gently stirring regularly, then remove and allow to cool. Store...

Spiced apricot sauce recipes

Category: Sauces and accompaniments

Spiced apricot sauce

Ingredients

  • 4 ripe tomatoes
  • 2 star anise
  • 8 whole cloves
  • ½tsp whole white peppercorns
  • ½ nutmeg, finely grated
  • 200g caster or granulated sugar
  • 500ml malt vinegar
  • 2 medium onions, peeled and diced
  • 2 cloves garlic, crushed
  • 80g fresh root ginger, peeled and finely grated
  • 1.5kg ripe apricots, stoned, diced
  • 2 apples (Granny Smith or Braeburn), peeled, cored, diced
  • 1 x 1 litre or 2 x 500ml sterilized jars

Method

Makes About 1 Litre

Blanch the tomatoes in simmering water for 20 seconds then plunge into iced water. Peel then halve, discard seeds, then finely chop the flesh. Set aside.

Place the star anise, cloves, peppercorns and nutmeg into a pan over a moderate heat and dry roast until fragrant then blend together using a coffee grinder or mortar and pestle. Shake through a sieve to remove any large pieces.

Heat the sugar in a medium saucepan until it begins to caramelise; swirl the pan to evenly distribute. Add the vinegar and allow to bubble until it begins to combine with the caramel, then whisk together. Simmer for 10 minutes then add the onions, ½tsp table salt, garlic, ginger and ground spice mix. After 5 minutes add the apricots, tomatoes and apples then cook gently for a further 15 minutes, stirring regularly. Remove 2/3 of the mixture and blend until smooth (using a stick blender or bench blender). Mix the blended sauce with the chunkier sauce in the saucepan then transfer to a shallow container, cover directly with cling film to prevent the mix from sweating and forming condensation, then refrigerate. Transfer to suitable clean and sterilized jars when cool and store in the fridge. This will keep for 3 weeks in an air-tight, sterilized jar. Once open, consume within a month.

…with roast turkey

SERVES 8-10
4kg turkey

Remove your turkey from the fridge at least 2 hours before using. Make sure it is clean and dry and any stray feathers have been removed. Preheat the oven to 200°C/400°F/Gas 6 and calculate the cooking time by weighing your bird. Allow 20 minutes per 500g and add on 20 minutes extra to the overall time.

Place lemon, onion and herbs (such as parsley and sage) in the cavity of the turkey and tie the legs if you wish. Season the bird with freshly milled salt and pepper. Generously cover it with butter.

Place the turkey on top of foil in an ovenproof dish and pour chicken stock around it before you loosely wrap it with foil. This will allow the turkey to slightly steam and stay moist. Baste the turkey at regular periods throughout cooking. If it appears to brown more on one side turn the roasting tray around so it cooks evenly.

Towards the end of the cooking, remove the top of the foil and allow the skin to brown. When the bird is cooked, remove from the oven and allow it to rest for at least 30 minutes before carving.

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