Try this kid-friendly recipe for greens pasta from Buddy Oliver for a quick and easy weeknight dinner. Packed with broccoli and peas and topped with a crunchy garlicky breadcrumb topping this simple dish is ready in just 20 minutes.
Serves: 4
Total Time: 20 min
Cook Time: 20 min
INGREDIENTS
- 100g garlic bread
- 1 head of broccoli
- 1 bunch of spring onions
- 3 cloves of garlic
- olive oil
- 150g frozen peas
- 100g frozen spinach
- 300g dried farfalle
- 50g Parmesan or Cheddar cheese, plus extra to serve
ESSENTIAL KIT: - Food processor or blender
METHOD
-
Whiz the garlic bread in a food processor or blender until you have fine crumbs, then toast in a large shallow non-stick casserole pan on a medium heat until lightly golden and crisp, and tip into a small bowl.
-
Break the broccoli into bite-sized florets, finely slicing the stalk. Trim and slice the spring onions, and peel and finely chop the garlic.
-
Drizzle 1 tablespoon of olive oil into the casserole pan and place back on a medium heat. Add the broccoli stalks, spring onions and garlic, followed 2 minutes later by half the peas and all the spinach.
-
Season with a pinch of sea salt and black pepper, then cook for 10 minutes, or until soft and the spinach has defrosted, stirring regularly.
-
Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the broccoli florets and remaining peas for the last 3 minutes. Finely grate the cheese.
-
Scoop 250ml of the starchy cooking water from the pasta pan and stir it into the vegetable pan with the cheese, then blitz until smooth.
-
Drain the pasta, broccoli and peas, toss with the sauce, and serve up, finishing with a fine grating of cheese. Serve the garlicky breadcrumbs alongside, for sprinkling over.
This summery dish from Buddy Oliver is the perfect starter recipe for kids wanting to get involved with the barbecue! Simple chicken skewers are served alongside fluffy lemony couscous and a bright pineapple and red pepper salsa.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
