- < 30 mins
Some spices work harder than others, sharing their charms across main course and dessert. Here, ginger takes the cake.
Cook | Neil Perry | Wed Jul 01 17:03:46 EST 2015
You can use any part of the chicken - breast, thigh or drumstick, but I think the thighs have the best flavour. For best results, marinate overnight before cooking.
Cook | Neil Perry | Mon Jun 29 10:13:22 EST 2015
Roast lamb racks are great and this one is so easy - once your butcher has boned it, all the tough work is done. The stuffing makes it super tasty and it's easy to carve with no bone.
Cook | Neil Perry | Mon Jun 22 14:06:50 EST 2015
This dish make a great side for a big lamb roast. With the peas, to be honest, it's easier to use frozen baby peas and they will usually be sweeter.
Cook | Neil Perry | Mon Jun 22 14:06:54 EST 2015
Sweet and smoky paprika gives a spicy kick to a one-pan wonder. Grill some sourdough, rub with garlic and drizzle with olive oil for the perfect accompaniment to the mussel sauce.
Cook | Neil Perry | Mon Jun 22 09:19:09 EST 2015
This warm salad traces its pedigree to the Middle East. As well as labna - a thick, cheese-like yoghurt - soft cheeses such as ricotta work well in the salad.
Cook | Neil Perry | Mon Jun 22 09:18:56 EST 2015
This simple and crunchy salad, utilising autumn / winter produce, makes a great side for savoury tarts and pies.
Cook | Neil Perry | Mon Jun 15 09:12:14 EST 2015
Savoury tarts are the ulitmate meal solution; simple, tasty crowd-pleasers that can be served up at any time of day.
Cook | Neil Perry | Mon Jun 15 09:10:43 EST 2015
Take off your coat, put on the oven and prepare to warm yourself from the inside out with this full-bodied stew.
Cook | Neil Perry | Mon Jun 15 07:45:03 EST 2015
This is a soup that will warm you through and through. If you're in a hurry, use tinned chickpeas. Alternatively, you can also make this soup with cooked white beans, borlotti beans or lentils.
Cook | Neil Perry | Mon Jun 08 09:18:46 EST 2015
Stave off the winter's chill with this aromatic rice dish. Feeding a crowd? To make the chicken rice into a banquet, serve with minted yoghurt, tabouli, hummus and some flat bread.
Cook | Neil Perry | Mon Jun 08 08:01:21 EST 2015
This salad was inspired by the original carpaccio recipe from Harry's Bar in Venice. Prep a little premium beef and mobilise the parmesan and piquant capers and the intense pleasures of this salad...
Cook | Neil Perry | Mon Jun 01 14:39:24 EST 2015
Here's a simple, healthy but most importantly tasty dinner idea, suitable for vegetarians: Some al dente pasta, a sprinkling of tangy goat's feta, the crunch of pine nuts and the sweetness of...
Cook | Neil Perry | Mon Jun 01 07:45:36 EST 2015
I'm a massive fan of parsnips. They have an earthy sweetness that is so delicious and my favourite way to eat them is either roasted, as they are here, or boiled, pureed with butter and served with...
Cook | Neil Perry | Tue May 26 15:32:23 EST 2015
Classic caponata is a Sicilian dish, usually a dice of eggplant (sauteed with celery, onion, and garlic) with a sweet-sour sauce, and often with dried fruit and pinenuts.
Cook | Neil Perry | Tue May 26 15:15:49 EST 2015
Add some spice to your salad with traditional Japanese flavours and a touch of Chinese fusion.
Cook | Neil Perry | Mon May 25 10:44:59 EST 2015
Plug in a few traditional Korean spices and they'll rapidly rev up the flavour of fresh ingredients such as chicken.
Cook | Neil Perry | Mon May 25 07:16:37 EST 2015
Indulge on the weekend or impress at a dinner party with this rich yet simple tart.
Cook | Neil Perry | Mon May 18 15:10:20 EST 2015
Bring some crackling goodness into your menu. You can remove the rind and barbecue these chops; they are delicious when slightly smoky.
Cook | Neil Perry | Mon May 18 07:09:13 EST 2015
A quick, tasty meal that has the perfect blend of sweet and spice.
Cook | Neil Perry | Mon May 11 11:26:15 EST 2015