Simple yet elegant, this royal chicken dish invented for an iconic queen in the 1950s captured the hearts and palates of the ...

Kitchen’s Gurdeep Loyal new recipe book Flavour Heroes offers a tasty pasta, chipotle hoisin chicken wings and a treacle, ...

Tinned tuna is the secret to these speedy fishcakes. They top a rich and tomatoey olive sauce, inspired by the classic Italian pasta dish, to be enjoyed all year round! Yields: 4 servings Prep Time: ...

Want to cook a hearty Punjabi meal for your family without using gas? This guide shows you how to prepare a complete meal ...

Salmorejo and gazpacho both hail from Spain and are popular chilled soups that are served during warm weather. Salmorejo typically has just five ingredients: tomatoes, bread, olive oil, sherry vinegar ...

1. Heat the oil in a saucepan, add the onions, chorizo and bacon and cook for 10 minutes to render slightly and take a good colour. 2. Next, add the tomatoes, stock cube, puree, water, Worcester sauce ...

Sprinkle on the flour, add in the stock, Worcestershire sauce, tomato purée, and the thyme, then stir. Cover the saucepan with a lid and simmer over a low heat for 30 minutes.

2 tbsp mixed chopped nuts like almonds, cashews, pistachios Method Make cross slits on the tomatoes and boil in saucepan with enough water for 10-12 minutes over high heat. Keep aside to cool. Peel.

Puree, scraping the jar as needed, until smooth, about 30 seconds. Set aside. In a large Dutch oven over medium-high, heat the oil until barely smoking.

To prepare your tomatoes for peeling, cut an X in the bottom of each one and set them in a pan of boiling water. After one minute, remove the tomatoes and plunge them into a bowl of icy water. Allow ...