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Recipes

Sauces and accompaniments

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

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently

  • 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

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Recipes

The Collection - Latest recipes this month

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

Starters and Mains

  • Fillet of marinated salmon with petit pois and wasabi mousseline

    Fillet of marinated salmon with petit pois and wasabi mousseline

    Sprinkle the salmon fillets with the salt and leave to rest for 6 minutes, then rinse in cold water. Mix the olive oil with the chopped lemongrass and ginger, reserving a little lemongrass for garnish. Immerse the salmon in this marinade. Refrigerate for 3 hours so the fish absorbs the flavours. While the salmon is marinating, make the mousseline. Cook the petits pois in salted boiling water for 5 minutes (they should be very soft), then refresh by immersing them immediately in a...

  • Kamut with chermoula dressing

    Kamut with chermoula dressing

    Preheat the oven to 200°C/400°F/ Gas 6. Toss the tomatoes in the oil and spread out in a large roasting pan. Roast for 15-20 minutes, until starting to collapse. Meanwhile, put the kamut in a pan and cover with plenty of water. Bring to the boil, then turn the heat down, part-cover and simmer for 10-12 minutes, until tender. Drain and transfer to a serving bowl with the spring greens and coriander. For the dressing, scoop out and discard the...

view more Starters and Mains recipes

Desserts and Puddings

  • Pletzlach

    Pletzlach

    Start this recipe the day before serving. Put the dried apricots in a heavy-based saucepan with enough water to just cover (about 675ml). Bring to the boil, then simmer until...

  • Matzo kugel

    Matzo kugel

    Preheat the oven to 180°C/350°F/ Gas 4. Grease a 20cm square ovenproof dish. Break the matzo into rough 3cm square pieces, place in a bowl, cover with water for a...

  • 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...

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

  • Beetroot jam

    Beetroot jam

    Start this recipe the night before. Peel and grate the beetroot. Combine with the sugar in a bowl, cover with cling film and allow to stand overnight. The next day, transfer the beetroot and sugar to a saucepan. Add 250ml...

  • 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...

Beetroot jam recipes

Category: Sauces and accompaniments

Beetroot jam

Ingredients

  • 4 large beetroot, about 700g
  • 880g sugar
  • 200ml lemon juice
  • 2tsp ground ginger
  • 125g almonds, chopped

Method

Makes 2 x 375ml jars

Start this recipe the night before. Peel and grate the beetroot. Combine with the sugar in a bowl, cover with cling film and allow to stand overnight. The next day, transfer the beetroot and sugar to a saucepan. Add 250ml water and the lemon juice and bring to the boil over a medium heat, stirring occasionally.

Simmer gently over a low heat for 2.5 hours, stirring from time to time, or until there is no more liquid and the jam has become thick, taking care not to burn it. Meanwhile, sterilise two 375ml jars. Add the ginger and nuts to the jam and simmer for 5 more minutes. Immediately pour into the hot sterilised jars and seal. Allow to cool before serving.

Recipe credit: The feast goes on by Monday Morning Cooking Club

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