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Tomahawk steaks are essentially ribeye steaks with the bone protruding from the meat like a handle. It may look like a complex cut of meat, but it’s actually very simple to season and grill up on a hot BBQ. If you’d rather take this recipe to the oven, we’ve found an excellent guide by How Stuff Works, so you’re good to go either way!
Tomahawk steaks tend to be quite thick, since they’re at least the width of the rib that they’re attached to. Because of this, they’ll take a few more minutes to cook than most other steaks that you might be used to, but it’s well worth the wait!
Because the meat comes from a fatty part of the cow, it’s extremely rich in flavour, and makes for a very juicy cut when cooked. What’s more, unlike the shoulder or hindquarters of the animal, the muscles around the ribs aren’t used very much. This makes the steak more tender and less chewy, so it really is worth the price if you’re looking for a showstopper.
Your best bet for buying a steak like this is your local butcher, as you’re unlikely to find it in the supermarkets. Being specialists, they can always tell you more about the meat and where it came from.
Now that summer’s coming to a close and your grilling muscles are no doubt warmed up, this simple recipe is the perfect way to grill up one last meal with some first-class steak! Make sure to serve with some crisp, thick-cut chips and peppercorn sauce, or a spiced, earthy rocket salad. Enjoy!
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Avocados. They’ve been sweeping the nation as a favoured super food in recent years, and have found a spot on just about every breakfast and brunch menu worth its salt - they’re just that popular. So popular in fact that in the summer 2017, 3 million photos of avocados were posted to Instagram every day. If you’re a real avocado aficionado and you’d like to fact-check that one, we saw it here, along with a few more avocado facts.
So what makes this big green fruit so healthy? Avocados, sometimes called alligator pears for their pear shape and bumpy brown peel, have a surprising array of health benefits. They’re packed full of healthy fats, fiber, protein, and more potassium than a banana! So good you could just spread it on toast and eat it. Speaking of…
This recipe, like the avocado, is a classic. Quick, simple, and easy, it’s well worth knowing so you can whip it up when a bowl of cereal for breakfast just isn’t going to cut it. It’s a great way to use up an avocado before it goes bad, and it can be personalised with whatever herbs and toppings your heart desires! We suggest topping it off with a good poached egg and crushed-up pine nuts for a real energy-rich breakfast.
If you often find yourself with more avocados than you know what to do with, we’ve also found 54 more recipes you could always try! Or maybe you’ve given this one a go, and now you’re scoping out more avocado dishes to perfect. Either way, we hope you enjoy it!
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Potatoes are easily one of the most versatile vegetables out there. They’re cheap, they’re filling and they can be mashed, roasted, fried, and cooked just about any way you can imagine. Don’t just take our word for it - check out these 75 potato recipes if you’re here trying to figure out how to use up some leftover spuds! And if that is the case, we reckon there’s no better choice than this simple potato wedges recipe!
This particular potato recipe is a brilliant twist on the classic potato wedges. Traditional wedges can be a very salty or spicy dish that’s a bit much, but this recipe focuses on refreshing, crisp herbs, and light, fluffy potatoes that go down a treat. The trick is to boil the wedges for a short while before trying to roast them, so the insides are softer and the end product is less dry. The best part is, once you’ve given this recipe a try and nailed down making the perfect wedges, you can season them however you like for any occasion!
This simple side also comes with refreshing Tzatziki- a cooling, tangy, cucumber and yoghurt-based dip that you’ll want to whip up again and again for future meals to come. It’s perfect for dolloping over a fresh summer salad, or dipping a soft piece of flatbread into.
Hopefully all that’s got your stomach rumbling, so let’s crack on with the recipe. As if you needed any more convincing as to why you’d want to make a smashing plate of crispy chips!
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Everyone knows you should try to eat fish twice a week. They’re a great source of low-fat protein, and they’re packed full of vitamins that keep you healthy. And yet strangely, most people shy away from the fishmonger’s section at the back of the supermarket, assuming that cooking up a whole fish is a task for only the most practised chefs. This recipe is here to show you that’s just not true, and roasting a whole fish is no harder that roasting a whole chicken.
What’s more, once you nail down cooking fish fresh on the bone like this, you’ll soon realise just how much better fresh fish tastes that frozen, pre-prepared, or even fresh vacuum-sealed fish. This recipe uses Cape Bream, but Harders, Bream Gurnard, Geelbek, or anything similar is a great choice too. This opens up a whole new food group to try out in the kitchen! Or, if you’re already well-versed in cooking whole fish, maybe the Gemolata in this recipe will make for a new go-to topping to really bring out the fish’s natural flavour.
A simple mix of earthy parsley, sharp lemon, classic garlic, and daring chili oil really makes an action-packed combination that completes the whole plate. Serve this up with a side of crusty bread or rice to sop up those delicious juices and turn this light lunch into a hearty dinner. We’ve even got a cracking Greek-style potato wedges recipe coming up that’ll compliment and complete this as the ultimate summer fish dish.
Let’s give it a try!
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This recipe is well worth a try whether you’re vegetarian or not. A head of cauliflower is much cheaper than its weight in wings, and is far less filling and fatty, too. You know what that means? You get to eat more of them before you get full! Of course, the more sensible among us might opt to just eat a regular portion, and be satisfied with the knowledge that they’ve scarfed down all that nutritious cauliflower, with the flavour of some classic buffalo wings. Each to their own.
Even if you’re not looking to cut down on your meat consumption, which certainly has its benefits, this is a cracking recipe that works both in the oven or on barbie. That means you can enjoy it as an easy make-at-home snack with a movie, as a side to a show-stopping dinner, or as an impressive sticky starter at this Summer’s barbecue. We personally love recipes that can be used over and over for different meals, because they’re just such a useful thing to have tucked away at the back of your mind. Maybe we just think about food more than most.
One of the main benefits of this recipe is how customisable it is. Once you nail down the actual cooking, you can start switching in your own favourite sauces and marinades to really make these a personal favourite. If you have some family recipes for marinades, this could even become a classic patented dish that’s unique to you. All because the cauli at the back of the fridge needed eating up.
Let’s get cooking!
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No-one likes soggy veggies, and let’s be honest, it’s happened to the best of us. You put in a tray of buttery, honey-glazed veggies, hoping for crispy perfection, only to end up with sad, wilted veg. This recipe explains how to grill your veg right for that smoky, lightly charred finish. You wouldn’t want to serve up a sad side of vegetables with an otherwise perfect barbecue!
Another thing people often overlook when it comes to their veggies is seasoning. Simply boiling them with a pinch of often salt isn’t enough – things like the juice or zest from lemon and limes can instantly turn the most boring part of the plate into a taste sensation, without any added fat, salt, or sugar.
Mint is also a great herb to keep around the house. Mint can be added to lamb, made into tea, or used as a garnish in many dishes, and it’s actually one of the easiest plants to grow yourself! It grows quickly, smells fantastic, and is even pest resistant. Its roots are incredibly invasive, though, so if you plant it directly in the ground, it might spread further than you’d expect. That’s why we think it deserves an attractive spot on the kitchen windowsill, ready to be plucked for recipes just like this one.
This is a great recipe because it translates to just about any veg you might need to cook up, whether on the BBQ or not. It’s not rare to open the fridge door and realise the salad draw, packed with optimistically-bought veggies, is starting to reach its sell-by date, and you’re suddenly scrambling to think of what veg-heavy dish can stop them from going to waste. So do yourself a favour and give this recipe a go, and you’ll have one more go-to dish to cook up some delicious vegetables.
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The best thing about any chilli is just how versatile it is. You can cook a great big batch at the weekend, packed full of flavour and nutrition, and then warm up portions throughout the week for an easy, hassle-free meal. You can roll it up into burritos, treat yourself to loaded nachos, or turn it into a filling dinner with a serving of lime and coriander rice. Don’t just take our word for it, have a look at these 17 ways to serve chilli, and you’ll how this recipe is the gift that keeps on giving.
Classic Chili Con Carne needs time to simmer and reduce so that only the thick, rich sauces are left behind. But sometimes, on a busy worknight or rushed last-minute dinner, you don’t have the time. That’s where this recipe really shines. You can have this chilli go from kitchen to dining room in just 20 short minutes. That’s roughly how long rice takes to cook, too, in case you were planning to have that bubbling in the background. Whether you’re pushed for time, or just not in the mood for much cooking tonight, this is the perfect recipe to feed the family or meal prep for the next few days.
The thing that’s so great about making this dish, is you’ll have everything you need to make it again and again. Once you have the right spices in your cupboards, you could make this recipe with pulled pork, shredded chicken, or even jackfruit for a vegetarian option. You could also substitute the black beans for kidney or pinto beans, or really whatever kind of beans are sitting in that last can at the back of cupboards.
The bottom line is, this recipe makes a dish that is quick, simple, delicious and healthy, and one that can be enjoyed again and again in many new and exciting ways.
]]>Shakshuka is a Tunisian dish made up of poached eggs in a spiced tomato sauce. The best thing about this quick and easy recipe is that it can all be cooked in one pan for a delicious mid-week pick-me-up. Half of the cooking process is popping a lid on it and letting it simmer, so this is really the dish for you if you fancy kicking your feet up and letting the hob do the work.
Most of us have poached an egg before, but not usually directly in a thick tomato sauce. The heat from the bubbling goodness of this dish is enough to cook an egg all the way through, and leave it sitting in the centre of the pot without breaking apart. Then you can top it off with your favourite cheese and watch the yolk leak out when you tuck in.
Although this is an African recipe, you can switch up the cuisine by choosing how to season the tomato base. For example, if you decided to sprinkle in a heft helping of fresh basil and diced garlic, it would soon take some far more Mediterranean flavours. Once you nail the concept behind this dish, you can serve it up time and time again in different ways depending what mood you’re in, and what your cupboards allow. That’s why we think it should be on everyone’s menu at least once.
With that said, let’s see how That One Flavour goes about cooking up this fantastic meal!
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This linguine recipe was cooked up by seasoned Masterchef Quarterfinalist Mrs Mills Cooks, so you know it’s a tried and tested success! You might be tempted to think a pasta dish packed full of indulgent crème fraiche is best saved for a cheat day, but a whole serving still racks up to only 300 calories! Who says you can’t have carbs on a diet?
This dish is really quick and simple to make, and you can even cook in bulk, and then seal away the leftovers in a tupperware pot for a light and healthy lunch tomorrow. It’s also useful if you have cooked meat or leftover veg that needs using up – diced chicken, bacon, or mushrooms would be right at home in this effortless treat. Of course, the walnuts that are already in it are the star of the show – they’re a real super food and turn this dish from plain pasta to a balanced meal.
One of the best things about this dish is that delicious lemon flavour! If your cooking ever feels like it’s lacking something, think about whether it just needs a touch of acidity before you reach for the salt. Lemon juice can really compliment lots of dishes like salads, chicken, rice, fish, and evidently pasta. What’s more, they’re incredibly versatile to use around the house. Hold on to those lemon rinds, and check out everything you can do with them!
Let’s get cracking with just how to go about bringing this meal from dream into reality.
]]>Curry is a great go-to family dinner. You can make it with just about whatever meat and veggies you have on hand, and you can cook a big batch to serve up as an effortless meal throughout the week. If you’re big curry fans like us, you’ll definitely want this one under your belt!
This quick and easy curry is deep and hearty, with a warm spicy undertone and a splash of cooling yoghurt and tangy pickled onions. Perfect for warming up on a rainy day. This recipe comes from Family Home Cook, a 2017 Masterchef contestant, but that doesn’t mean it’s complicated! Making a fantastic curry from scratch has never looked so straightforward.
A great thing about this curry, aside form how quick it is to throw together for a last-minute dinner, is how low calorie it is! Prawns are a great source of low-calorie protein, just like lentils, so this dish is stuffed to the brim with nutrition, but takes it easy on the old waistband. Or leaves room for dessert, depending on your perspective.
Our favourite part of this dish might just be the pickled onions, odd as it sounds. Once you learn how to pickle, you’ll find you can’t stop until you’ve got jars upon jars of pickled goodies. The onions in this recipe would make a smashing topper for a summer salad, or good burger, so it’s worth giving it a go for those alone!
Family Home Cook also has a cracking flatbreads recipe if you want yours to look just like the picture. Plus, learning to make your own bread is very rewarding, and surprisingly easy to do.
]]>A bright and tangy recipe to warm up your grilling muscles in time for BBQ Season. Fresh and herby with a kick of spice, this easy recipe is a simple crowd-pleaser at any cookout. You can dress these skewers up in your choice of tangy lemon or lime- we recommend lime if you’re planning to make them on the spicy side, because lime is a great compliment to spice.
Skewers are a great go-to classic on the grill because they’re so simple to nail down. Just pop your favourite mix of meat and veggies on a stick, and let the smoke infuse in there for that unmistakable BBQ taste. The chunks on skewers are nice and small, too, which means they cook up quickly as the perfect BBQ snack whilst everyone waits on the main dishes like burgers and sausages.
This recipe comes with a few extra steps to take this beginner’s classic to the next level with a simple lemon marinade the night before. It’s not often you have an unplanned BBQ, so it never hurts to spend 15 minutes the night before to give your chicken skewers the upgrade they deserve.
This recipe comes from BBQ Tips UK, and one piece of advice they offer for skewers is to use two sticks instead of one! That way, when you turn them over, the meat doesn’t just spin in place. The less time you spend fiddling with the skewers, the less risk you have of getting burned. If you’re using bamboo skewers, make sure to soak them in cold water beforehand so they don’t get dried out and burn on the grill.
Let’s get stuck into it! We’re starving!
]]>This flavourful crowd-pleaser is a Mediterranean classic by Jessica Dady that deserves a spot on every dining room table. Rich, fresh, healthy, and quick to make, it’s the perfect go-to family dinner for those busy weeknights.
What’s more, this stress-free dish can be served up again and again with a different twist every time. You can try sprinkling your choice of cheese, chilli flakes, or even toasted nuts over the top, and this recipe is sure to find its way into your weekly food shop. If you fancy yourself a bit of a budding chef, you could even challenge yourself to prepare a side of tapas – try some of these from BBC Good Food.
If you really want to go the extra mile, you could make your own pasta from scratch – it’s not as hard as it sounds! You can even give it a go with nothing but eggs, flour, and trusty rolling pin. Fresh pasta will change the way you look at pasta dishes, and it’s a skill well worth learning!
And what’s more satisfying than cooking and eating your own fresh, homemade meal? The knowledge that it’s packed full of health benefits! Tomatoes are a real superfood, full of potassium and Vitamin C, whilst prawns are a great low-calorie source of protein. Surely you’ve heard that you should try to replace your red meat with a seafood dish twice a week?
However you decide to enjoy this hearty dish, our advice is that you crack open a bottle of vino, sit back with it on a sunny summer evening, and picture yourself on a terrace in Venice. Pure bliss.
]]>Also known as Besan Ka Cheela, this aromatic vegetarian snack is often served up as breakfast in Indian cuisine. This earthy spiced treat can be served with plain yoghurt, curd, or your favourite chutney for a filling and nutritious start to the day. This recipe comes from That One Flavour, a young Indian chef who showcases food from all around the world through her vlogs on Youtube.
This recipe might not be on the menu often for us Brits, but we’re missing out! At first glance, you might feel like veggie pancakes wouldn’t fill you up like the classic flour-milk-and-egg kind, but here’s how these healthy snacks fit the bill for a proper breakfast. Firstly, they’re made up of chickpea flour, which is a lovely compliment to all those spices, but also higher in protein and lower in calories than most other flours! What’s more, plain yoghurt and curd are also protein rich, and are beloved in diets all over the world for their affects on your appetite. They can promote fullness, whilst also increasing your metabolism, making for a seriously effective breakfast.
On top of that, it’s a quick and simple recipe to make. It’s perfect for times when you’ve chopped too much veg, or have half an onion left over from another recipe, and you need a dish to stop it all from going to waste. Next time you’re tired of the same three cereal options, or you fancy a midmorning snack, why not give this a whirl?
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This wholesome, warming recipe by Once Upon a Chef is deliciously thick and creamy – perfect for a light midday energy boost, or a big, cozy dinner. That chicken stock will run through the whole dish and coat everything in salted, savoury goodness. Top off with a dusting of parmigiano-reggiano and a twist of black pepper for a match made in heaven.
If you’re not sure where to start when it comes to making your own broth, you can always use standard stock cubes, or try your hand at this chicken stock recipe by Simply Recipes. Learning to make your own stock is so rewarding because it turns what once was kitchen scraps into a key ingredient for future meal. You could also make a simple switch to vegetable broth to turn this into an excellent veggie dish, too.
Thanks to that lovely Arborio Rice, this dish becomes irresistibly creamy, as every good risotto should be – that’s why it’s such a key ingredient! But did you know there are other kinds of rice that are great for risottos? If you’re having trouble finding Arborio, rice like Carnaroli and Vialone Nano are fantastic substitutes.
A little tip before you start – make sure to line the Asparagus up and cut the tough ends off with a knife. Snapping the ends can waste perfectly good greens! Speaking of wasting greens, if this recipe caught your eye because you have frozen peas to use up, why not have a look at these recipes that all start off with an excess of peas?
Either way, you must be hungry by now. Let’s crack on to that recipe below!
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