Rick Stein serves up tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg. For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.
Packed with flavourful ingredients, lighter coconut milk makes this a healthier twist on a Thai favourite. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt.
Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.
The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce.
The combination of prunes, chocolate and brandy rarely fails to please and this deliciously dark and sophisticated tart uses cocoa pastry for an extra chocolate hit.
The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.
Try this healthy curry recipe packed full of spinach goodness. Each serving provides 266kcal, 33g protein, 6.5g carbohydrate (of which 6g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 0.6g salt.
A bread loaf is packed with sweet roasted vegetables, mozzarella and fresh basil to make a delicious addition to a picnic, or serve in slices at home with crisp croutons for contrast.
A bread loaf is packed with sweet roasted vegetables, mozzarella and fresh basil to make a delicious addition to a picnic, or serve in slices at home with crisp croutons for contrast.