Fattoush with Toasted Pitta and Sumac
◷ 31 mineasy
A bright, herb-filled bread salad with crisp vegetables, lemon–sumac dressing and golden toasted pitta. Add the cooled bread just before serving so it keeps some crunch.
Oct 18Menu
Fresh from the ChefPress kitchen
Fresh recipes, practical techniques, and thoughtful inspiration— updated as soon as a new dish lands.
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Hot honey chicken sandwiches with crunchy slaw
◷ 120 minmedium
Crisp buttermilk-fried chicken, lightly spiced honey and sharp cabbage slaw in toasted buns. Dress the slaw late and add the honey at assembly to keep the coating crunchy.
Oct 18
Lasagne alla bolognese with slow-simmered ragù
◷ 304 minmedium
Thin spinach egg-pasta sheets layered with beef and pork ragù, creamy béchamel and Parmigiano Reggiano. Allow about 5 hours 5 minutes, including resting and serving, and longer if the ragù needs further reduction or the lasagne needs more baking.
Oct 18
Vietnamese fresh spring rolls with peanut sauce
◷ 89 minmedium
Tender pork, juicy prawns, rice vermicelli, crisp lettuce and mint wrapped in supple rice paper, with a creamy hoisin-peanut dipping sauce. Makes 12 rolls, serving 6 as a starter or side.
Oct 18
Tandoori cauliflower with mint yoghurt and lentils
◷ 57 mineasy
High-heat roasted cauliflower with a tangy, warmly spiced yoghurt coating, served with cumin-seasoned lentils and cooling mint yoghurt. Allow about 1 hour.
Oct 18
Crêpes with Lemon and Sugar
◷ 68 mineasy
Thin, tender French crêpes with golden mottling, lightly crisp edges and a bright lemon-and-sugar finish. Makes 8 crêpes, serving 4 as a light breakfast.
Oct 17
Nasi goreng with a fried egg
◷ 30 mineasy
Chilled rice is fried with shallots, garlic, chilli, shrimp paste and kecap manis until savoury and lightly caramelised, then topped with a crisp-edged fried egg and served with cucumber.
Oct 17
Kung pao chicken with crunchy peanuts
◷ 47 minmedium
Tender chicken, crunchy roasted peanuts and spring onions in a glossy, tangy sauce with dried chillies and Sichuan pepper. Cook the chicken in small batches for lightly browned edges, then serve with jasmine rice.
Oct 17
Yakisoba with Pork and Cabbage
◷ 42 mineasy
Springy wheat noodles, thinly sliced pork and cabbage with a little bite, tossed in a tangy-savoury yakisoba sauce. Cooking two separate portions keeps a domestic frying pan hot enough to fry rather than steam.
Oct 17
Chermoula cod with roasted carrots and couscous
◷ 57 mineasy
Moist, flaky cod with coriander, parsley, garlic and cumin, served with browned carrots and fluffy couscous. A clean, reserved portion of chermoula adds a bright lemony finish.
Oct 17
Misir wat with slow-cooked onions
◷ 85 mineasy
An Ethiopian red lentil stew with sweet, thoroughly softened onions, warm berbere heat and a thick, spoonable texture, served with injera. Allow about 1 hour 25 minutes, or longer if the onions or lentils need more cooking.
Oct 16
Spanakopita with Crisp Filo
◷ 125 minmedium
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
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