RECIPES THAT SERVE 10 RECIPES

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COCKTAIL RECIPES - BBC GOOD FOOD



Cocktail recipes - BBC Good Food image

Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.

Provided by Good Food team

Categories     drinks

Number Of Ingredients 1

EGG RECIPES - BBC GOOD FOOD



Egg recipes - BBC Good Food image

Make the most of this budget-friendly ingredient with our best ever egg recipes, from quick lunches, to classic Scotch eggs and brilliant breakfast spreads

Provided by Good Food team

Number Of Ingredients 1

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BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 212 calories per serving
    1. Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
    2. Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
    3. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
    4. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
    5. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
    6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.
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HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES
Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Drain and tip the chickpeas into a food processor.
    2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
    3. Season with a pinch of sea salt, then pop the lid on and blitz.
    4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
    5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
    6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
    7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
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CHICKEN CURRY RECIPES - BBC GOOD FOOD
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