Tuna and olive pasta
150g/51/4oz penne, cooked according to packet instructions 100g/31/2oz olives, chopped 50g/11/2oz parmesan, grated 1 tbsp flatleaf parsley, chopped 1. Mix the hot penne with the other ingredients (the residual heat from the pasta will heat the ... [... more]
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Ready Steady Cook Bistro 5 Piece Pan Set.
 5 piece cookware set comprises 14cm milk pan, 16,18 and 20cm saucepans with glass lids and 24cm fry pan - all with aluminium encapsulated bases for even heat distribution to eliminate hot spots.Cool touch, soft grip silicone and stainless steel handles [... more]
£49.99
Homebase |
Ready Steady Cook Stainless Steel 26cm Saute Pan with Lid.
0.6mm gauge. 4mm aluminium impact. Non stick. Heat tempered lid. Dishwasher safe. Suitable for gas, electric, induction hob, solid hotplate, halogen and ceramic hob. Manufacturers 25 year guarantee. [... more]
£19.98
Homebase |
Ready Steady Cook Classic 5 Piece Pan Set.
Stainless steel.0.5mm gauge.3mm encapsulated induction base.2 layer non-stick on milk pan and frying pan.Set comprises 14cm milk pan, 16, 18 and 20cm saucepan with lids, 24cm open fry pan.Stay cool handles.Heat tempered glass lids with steam vent.Gift [... more]
£39.99
Homebase |
Butternut squash pudding
1. Heat the sugar in a pan and allow to caramelise. Add the squash to the pan and stir in the orange juice. 3. Transfer to a serving plate and drizzle with cream to serve. 250g/83/4oz caster sugar drizzle of double cream 2. Heat gently, stirring ... [... more]
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Tempura vegetables with wasabi dip
2. Whisk the flour, eggs and milk in a bowl to form a batter the consistency of double cream. 3. Dip the pepper, onion and mushroom into the batter to coat. 4. Deep-fry the vegetable in the hot oil for 2-3 minutes, or until crisp and golden. ... [... more]
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Tempura squid
1. Heat a pan one-third filled with vegetable oil for deep-frying, until a breadcrumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) 2. Place the flour in a bowl with the baking powder and whisk in ... [... more]
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Stir-fried prawns
1. Heat the oil in a pan and stir-fry the cashew nuts with the prawns until prawns are pink and cooked through. 2. Add the pineapple chunks with the lettuce leaves and chilli flakes, lime juice and sesame seeds. 8 tiger raw tiger prawns, ... [... more]
BBC |
Chicken ratatouille
2. Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season. 4. For the ratatouille, heat the olive oil in a pan. Fry the aubergine with the onion for five minutes, or until soft. 5. Add the ... [... more]
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Chickpea dip
1. To make the dip, blend the chickpeas, seasoning, olive oil and garlic in a food processor until you have a smooth, creamy texture. Add more olive oil if necessary. 2. Spoon the dip into a serving dish and serve with bread and ... [... more]
BBC |
Spiced sweet potatoes
2. In a small oven-proof dish, thinly slice the sweet potato. Sprinkle with olive oil, chopped thyme and paprika. 1 sweet potato, peeled 3. Place in the pre-heated oven for 15 minutes. 4. Take the dish out of the oven and serve. 1/2 tbsp ... [... more]
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Tomato salad
1. Mix the cherry tomatoes with the onion, herbs, seasoning, oil and garlic until combined. 2. For the croutons, heat the oil in a pan and fry the bread cubes for 2-3 minutes on each side, or until golden. 4. Transfer to a serving plate and ... [... more]
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