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Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers (or sergeants). This weekend breakfast idea from @emilygussin takes the boiled egg up a notch and is well worth your time this morning.⁠
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#dippyegg #boiledeggandsoldiers #breakfastidea⁠
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Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers (or sergeants). This weekend breakfast idea from @emilygussin takes the boiled egg up a notch and is well worth your time this morning.⁠

#dippyegg #boiledeggandsoldiers #breakfastidea⁠
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This broccoli cheese tart from @theaev has a pretty scalloped stalk topping, and takes its inspiration from the comforting side dish broccoli cheese. If you love that, you'll love this. Here's the recipe:⁠
⁠
For the pastry⁠
⁠
100g butter, frozen for 10 minutes⁠
100g plain flour⁠
100g wholemeal flour⁠
40ml water⁠
1 tsp cayenne⁠
⁠
For the filling⁠
⁠
1 small head of broccoli, stalk included⁠
1 tbsp olive oil⁠
1 tub mascarpone⁠
20g milk⁠
1 tbsp fresh tarragon or thyme⁠
150g cheddar cheese, grated⁠
1 lemon⁠
1 egg⁠
⁠
You’ll also need⁠
23cm tart tin⁠
⁠
🥦 To make the pastry, in a large bowl, mix both flours with a pinch of salt and the cayenne, then use the largest side of a box grater to grate the cold butter into the flour. Toss the butter to coat it in the flour then add the water and flatten it into a disc. Freeze for 10 minutes. Turn the oven on to 180°c.⁠
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🥦 Break the broccoli up into florets and slice the stalk into very thin rounds on a mandolin or with a sharp knife (about 3mm thick). Season and toss the florets in oil then roast on an oven tray (or in an air fryer) for 15 minutes (or 6 minutes).⁠
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🥦 Remove the pastry from the freezer, dust your worktop with flour then roll out your pastry until it’s half a centimetre thick. Fill a greased tart tin with it and cover with greaseproof paper and baking beans. Blind bake for 15 minutes until it is sandy to the touch. Stir together the cheddar, mascarpone, milk and egg in a large bowl. Mix well until smooth.⁠
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🥦 Place the roasted broccoli florets in the bottom of the tart tin, then top with the the cheddar mascarpone and season with tarragon, the zest of half a lemon, salt and pepper. Arrange the sliced stalks in a scalloped pattern on top of your tart: layering them horizontally, slightly overlapping each last row as you go. Save the smaller circles for the edges. When the whole tart is covered place it in the oven and bake for a further 22-30 minutes, or until the top is browned and there is just a slight jiggle when you agitate the tin.⁠
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🥦 Allow to cool for 15 minutes, then garnish with a few fronds of tarragon and a grating of lemon zest and enjoy!⁠
⁠
#broccolicheese #scalloped #broccoli

This broccoli cheese tart from @theaev has a pretty scalloped stalk topping, and takes its inspiration from the comforting side dish broccoli cheese. If you love that, you`ll love this. Here`s the recipe:⁠

For the pastry⁠

100g butter, frozen for 10 minutes⁠
100g plain flour⁠
100g wholemeal flour⁠
40ml water⁠
1 tsp cayenne⁠

For the filling⁠

1 small head of broccoli, stalk included⁠
1 tbsp olive oil⁠
1 tub mascarpone⁠
20g milk⁠
1 tbsp fresh tarragon or thyme⁠
150g cheddar cheese, grated⁠
1 lemon⁠
1 egg⁠

You’ll also need⁠
23cm tart tin⁠

🥦 To make the pastry, in a large bowl, mix both flours with a pinch of salt and the cayenne, then use the largest side of a box grater to grate the cold butter into the flour. Toss the butter to coat it in the flour then add the water and flatten it into a disc. Freeze for 10 minutes. Turn the oven on to 180°c.⁠

🥦 Break the broccoli up into florets and slice the stalk into very thin rounds on a mandolin or with a sharp knife (about 3mm thick). Season and toss the florets in oil then roast on an oven tray (or in an air fryer) for 15 minutes (or 6 minutes).⁠

🥦 Remove the pastry from the freezer, dust your worktop with flour then roll out your pastry until it’s half a centimetre thick. Fill a greased tart tin with it and cover with greaseproof paper and baking beans. Blind bake for 15 minutes until it is sandy to the touch. Stir together the cheddar, mascarpone, milk and egg in a large bowl. Mix well until smooth.⁠

🥦 Place the roasted broccoli florets in the bottom of the tart tin, then top with the the cheddar mascarpone and season with tarragon, the zest of half a lemon, salt and pepper. Arrange the sliced stalks in a scalloped pattern on top of your tart: layering them horizontally, slightly overlapping each last row as you go. Save the smaller circles for the edges. When the whole tart is covered place it in the oven and bake for a further 22-30 minutes, or until the top is browned and there is just a slight jiggle when you agitate the tin.⁠

🥦 Allow to cool for 15 minutes, then garnish with a few fronds of tarragon and a grating of lemon zest and enjoy!⁠

#broccolicheese #scalloped #broccoli
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Come on a Carb Crawl around Oxford with @kittytaitbaker! We are very keen to hear your thoughts on that bramble jam doughnut 🍩
Can you think of a better way to spend a day than strolling through a beautiful city, stopping at bakeries for treats fresh from the oven? 

We visit:

🥐 @hamblinbread 
🥐 @proofsocialbakehouse 
🥐 @barefootoxford
🥐 @gatineau.ltd 

Head to the link in our bio to see the final stop on @kittytaitbaker’s crawl.

Come on a Carb Crawl around Oxford with @kittytaitbaker! We are very keen to hear your thoughts on that bramble jam doughnut 🍩
Can you think of a better way to spend a day than strolling through a beautiful city, stopping at bakeries for treats fresh from the oven?

We visit:

🥐 @hamblinbread
🥐 @proofsocialbakehouse
🥐 @barefootoxford
🥐 @gatineau.ltd

Head to the link in our bio to see the final stop on @kittytaitbaker’s crawl.
...

390 10
@yvonneypoon shares her wonderful recipe for three cup chicken! It's a super-speedy Chinese (specifically Jiangxi) chicken dish that’s now incredibly popular in Taiwan – and across the world. It is known as three cup chicken because it traditionally contains equal parts shaoxing wine, soy sauce and sesame oil. Give it a go, you'll be taken by its incredible flavour. Here's the recipe...⁠
⁠
600g skinless chicken thigh fillets, cut into bite-size pieces⁠
2 tsp cornflour⁠
¼ tsp ground white pepper⁠
2 tbsp vegetable oil⁠
4 slices fresh ginger⁠
3 garlic cloves, finely sliced⁠
1 spring onion, quartered⁠
1 red chilli, sliced⁠
3 tbsp shaoxing wine⁠
2 tbsp light soy sauce⁠
1 tsp dark soy sauce⁠
1 tbsp palm sugar⁠
1 tbsp toasted sesame oil⁠
Handful thai basil leaves⁠
Cooked jasmine rice to serve⁠
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Put the chicken in a bowl and sprinkle with half the cornflour, all the white pepper and a pinch of salt. Mix thoroughly and set aside.⁠
⁠
Heat the vegetable oil in a large wok or frying pan over a high heat. Once smoking hot, add the ginger, garlic, spring onion and red chilli and stir-fry for 30 seconds. Add the chicken, turn the heat down slightly and fry for 4 minutes – don’t stir the chicken too much as you want to get a nice sear on the outside of the meat.⁠
⁠
Once the chicken is nicely browned all over, pour in the shaoxing wine, both soy sauces, palm sugar and 3 tbsp water. Turn the heat down to a gentle simmer and cook for 3-4 minutes. Meanwhile, mix the remaining 1 tsp cornflour with 2 tsp cold water.⁠
⁠
Pour in the sesame oil, followed by the cornflour mixture and stir until the sauce thickens. Toss in most of the basil, stir to wilt, then serve with rice and garnish with the remaining basil.⁠
⁠
#threecupchicken #chinesechicken #shaoxingwine

@yvonneypoon shares her wonderful recipe for three cup chicken! It`s a super-speedy Chinese (specifically Jiangxi) chicken dish that’s now incredibly popular in Taiwan – and across the world. It is known as three cup chicken because it traditionally contains equal parts shaoxing wine, soy sauce and sesame oil. Give it a go, you`ll be taken by its incredible flavour. Here`s the recipe...⁠

600g skinless chicken thigh fillets, cut into bite-size pieces⁠
2 tsp cornflour⁠
¼ tsp ground white pepper⁠
2 tbsp vegetable oil⁠
4 slices fresh ginger⁠
3 garlic cloves, finely sliced⁠
1 spring onion, quartered⁠
1 red chilli, sliced⁠
3 tbsp shaoxing wine⁠
2 tbsp light soy sauce⁠
1 tsp dark soy sauce⁠
1 tbsp palm sugar⁠
1 tbsp toasted sesame oil⁠
Handful thai basil leaves⁠
Cooked jasmine rice to serve⁠

Put the chicken in a bowl and sprinkle with half the cornflour, all the white pepper and a pinch of salt. Mix thoroughly and set aside.⁠

Heat the vegetable oil in a large wok or frying pan over a high heat. Once smoking hot, add the ginger, garlic, spring onion and red chilli and stir-fry for 30 seconds. Add the chicken, turn the heat down slightly and fry for 4 minutes – don’t stir the chicken too much as you want to get a nice sear on the outside of the meat.⁠

Once the chicken is nicely browned all over, pour in the shaoxing wine, both soy sauces, palm sugar and 3 tbsp water. Turn the heat down to a gentle simmer and cook for 3-4 minutes. Meanwhile, mix the remaining 1 tsp cornflour with 2 tsp cold water.⁠

Pour in the sesame oil, followed by the cornflour mixture and stir until the sauce thickens. Toss in most of the basil, stir to wilt, then serve with rice and garnish with the remaining basil.⁠

#threecupchicken #chinesechicken #shaoxingwine
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273 14
Pan-bang cookies are perfectly chewy on the inside and crunchy on the outside. Here's how to make them with @pickled_plates!

Pan-bang cookies are perfectly chewy on the inside and crunchy on the outside. Here`s how to make them with @pickled_plates! ...

775 13
Broccoli deserves to be the main ingredient 🥦 This broccoli gnocchi by @theaev will leave you with enough broccoli pesto for two meals, and makes use of both the stalks and florets. It brings loads of flavour from anchovies, garlic and lemon, and a satisfying bite from the fried broccoli. Give it a go tonight! You'll find the full recipe at the link in our bio.⁠
⁠
#broccolignocchi #broccoli #gnocchi

Broccoli deserves to be the main ingredient 🥦 This broccoli gnocchi by @theaev will leave you with enough broccoli pesto for two meals, and makes use of both the stalks and florets. It brings loads of flavour from anchovies, garlic and lemon, and a satisfying bite from the fried broccoli. Give it a go tonight! You`ll find the full recipe at the link in our bio.⁠

#broccolignocchi #broccoli #gnocchi
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309 25
GOCHUJANG MAC 'N' CHEESE TOASTIE! Would you? The funky, savoury heat of gochujang is tempered by the creamy cheese sauce and fresh spring onions in @pickled_plates carb-on-carb recipe.⁠
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⁠

GOCHUJANG MAC `N` CHEESE TOASTIE! Would you? The funky, savoury heat of gochujang is tempered by the creamy cheese sauce and fresh spring onions in @pickled_plates carb-on-carb recipe.⁠

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315 28
Cooking a roast today? Make it @5oclockapron's one-pan spatchcocked roast chicken. It's packed with spices and aromatic ingredients from the Middle East, including fruity sumac, creamy pistachios and dried sour cherries.⁠
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Recipe: @5oclockapron, Photography: @samuelflamuel⁠
⁠
#roastchicken #sundaydinner #spatchcockchicken

Cooking a roast today? Make it @5oclockapron`s one-pan spatchcocked roast chicken. It`s packed with spices and aromatic ingredients from the Middle East, including fruity sumac, creamy pistachios and dried sour cherries.⁠

Recipe: @5oclockapron, Photography: @samuelflamuel⁠

#roastchicken #sundaydinner #spatchcockchicken
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