<div class="summary">
    <p class="summaryDescription">This dish is the epitome of simplicity but elevates a tender fillet of salmon like nothing else. Pair it with a bowl of steamed rice and some vegetables fried in oyster sauce and garlic, and you might find yourself with your new go to dinner.</p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">The honey soy glaze</h2>
            <p class="writtenInstruction">
                The star of the recipe is as simple as mixing the following ingredients together:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Soy sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Oyster sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Honey</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Sesame oil</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Minced garlic</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Simply minced your garlic as small as possible and place into a bowl along with all the other
                ingredients. Add a little water to prevent the glaze from over caramelising. Now mix to combine fully
                and there's your honey soy glaze ready to cook.
            </p>
            <img
                src="/images/recipes/65ca7fcd8e7abada78a366d6/1.webp"
                class="instructionImage"
                alt="Honey soy glazed salmon - rest the pasta dough"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The salmon</h2>
            <p class="writtenInstruction">Next up is the salmon. You will need these ingredients to get started:</p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Salmon</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cornstarch</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                The first step is to prepare the salmon. To do this you will need to pat the salmon dry and slice into
                smaller chunks. I prefer smaller chunks for a larger surface area for the glaze to coat the salmon. I
                also remove the skin (save the skin) however that is completely personal preference. Pour your
                cornstarch onto a plate and lightly salt. Add the salmon chunks to the cornstarch and ensure every bit
                of the salmon is covered. This helps to create that crispy exterior.
            </p>
            <p class="writtenInstruction">
                This is where the salmon skin I removed earlier comes in. I place each piece of skin fat side down into a pan on medium low heat. Leave the salmon skin to fully release all of its oil before removing. The flavour here is already immaculate. Add a touch of vegetable oil and turn to the heat to medium. Once hot, add the salmon chunks, making sure they are all separated. Cook each side of every chunk for 1-2 minutes to get that crispiness and for it to be cooked 90% through.
            </p>
            <img
                src="/images/recipes/65ca7fcd8e7abada78a366d6/2.webp"
                class="instructionImage"
                alt="Honey soy glazed salmon - frying the salmon"
                loading="lazy"
            />
            <p class="writtenInstruction">
                We can now add that honey soy glaze to the pan. Continuously spoon the glaze onto the salmon chunks while cooking to coat every inch of that salmon. This also helps to prevent the glaze from burning. Do this step for a roughly 4 minutes until you start to see the glaze caramelise and thicken. At this point, turn the heat down to low until the consistency you want is reached.
            </p>
            <img
                src="/images/recipes/65ca7fcd8e7abada78a366d6/3.webp"
                class="instructionImage"
                alt="Honey soy glazed salmon - glaze the salmon"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Serve immediately with rice, your choice of vegetables and a garnish of chopped spring onions. I went for fried pak choi in a simple garlic and oyster sauce flavouring.
            </p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                I used cornstarch here but you can swap this out for potato starch or flour. Cornstarch and potato starch help create a crisper coating than flour as it absorbs less of the oil.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                The salmon can last in the fridge for up to 3 days. Re-heat in a microwave for the best results.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65ca7fcd8e7abada78a366d6/main.webp"
            class="headingImage"
            alt="Honey soy glazed salmon"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Honey soy glazed salmon</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 2 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Honey soy glazed salmon</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 2 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">Fresh pasta</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">400g Salmon</li>
                    <li class="recipeIngredient">3 tbsp Honey</li>
                    <li class="recipeIngredient">2 tbsp Soy sauce</li>
                    <li class="recipeIngredient">2 tbsp Oyster sauce</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">1 tbsp Sesame oil</li>
                    <li class="recipeIngredient">5 tbsp Cornstarch</li>
                    <li class="recipeIngredient">Salt</li>
                    <li class="recipeIngredient">1 tbsp Water</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">Fresh pasta</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Cook your rice according to the packaged instructions.
                    </li>
                    <li class="recipeInstruction">
                        Mince the garlic finely and place into a bowl along with the honey, soy sauce, oyster sauce, sesame oil and water. Mix until fully combined.
                    </li>
                    <li class="recipeInstruction">
                        Dry and slice your salmon into smaller chunks (remove the skin if preferred).
                    </li>
                    <li class="recipeInstruction">
                        Pour the cornstarch onto a plate and add the salmon chunks. Cover each piece of salmon completely in cornstarch.
                    </li>
                    <li class="recipeInstruction">
                        Add a little vegetable oil into a pan on medium heat. Once hot, add the salmon chunks ensuring they are separated. Cook each side for 1-2 minutes allowing for a crisp coating to form.
                    </li>
                    <li class="recipeInstruction">
                        Introduce the glaze to the pan. Using a spoon, continuously coat the salmon with the glaze. Once, the glaze starts to caramelise turn the heat down to low. This should take roughly 4 minutes. Continue to cook until the desired consistency is reached.
                    </li>
                    <li class="recipeInstruction">
                        Serve immediately with rice, your choice of vegetables and a garnish of chopped spring onions.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>

You must try this honey soy glazed salmon! A perfect balance of sweet and savoury makes it a definite winner for everyone. So easy to make, you'll be wanting it every night.

You must try this honey soy glazed salmon! A perfect balance of sweet and savoury makes it a definite winner for everyone.

Honey soy glazed salmon

<div class="summary">
    <p class="summaryDescription">
        I remember thinking those soggy, flavourless fast-food meatball subs were the best things on Earth as a kid. How
        wrong I was. With a little bit of preparation and cooking you will be enjoying the best meatball you've ever
        tried.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">The meatballs</h2>
            <p class="writtenInstruction">
                These meatballs blow those greasy supermarket meatballs out the water. Grab the following ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>12% Minced beef</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Breadcrumbs</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Egg</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Grated parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh basil</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Olive oil</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Firstly, mince your garlic into a paste and chop your basil. I like make my own breadcrumbs by simply
                blending a slice of bread as it helps to keep the meatballs moist unlike dried breadcrumbs. However, too
                much breadcrumbs and your meatballs will become too soggy. Generally around 2-3 tablespoons per 500g of
                minced beef should be enough. The higher minced beef fat % and egg acts as a binder to help stop the
                meatball from falling apart. Try to get minced beef that is at least 10% fat. Add all the ingredients to
                a large mixing bowl and combine using your hands.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/1.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - make the meatballs"
                loading="lazy"
            />
            <p class="writtenInstruction">
                I prefer my meatballs on the larger side so I portioned my meatball mixture into 8 parts. Roll each
                section into a compact ball to help keep the meatball from falling apart while cooking. Heat a pan on
                medium high with olive oil before adding each meatball. Ensure the meatballs are not touching. If your
                pan isn't big enough, cook them in batches.
            </p>
            <p class="writtenInstruction">
                Let the meatballs cook for 3-4 on the top and bottom to allow it to brown. Don't move them to help
                create that crispy outside. Once the top and bottom has been cooked, quickly sear the edges. The
                meatballs should be very nearly cooked all the way through. Set the meatballs aside.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/2.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - cooking the meatballs"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The marinara sauce</h2>
            <p class="writtenInstruction">
                This marinara sauce is ridiculously easy to make but has so much depth of flavour thanks to these
                ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Plum tomatoes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Rind of parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown sugar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh basil</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                In the same pan used to cook the meatballs, fry some basil stems and garlic on a low heat for 2 minutes.
                The basil stems are often forgotten about but they have so much flavour that gets wasted.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/3.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - garlic and basil stems"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Pour in your plum tomatoes. I crush the plum tomatoes in my hand to ensure they are fully broken up. Add
                a little water to the can, swirl and pour out the remaining tomato juice. Bring the heat up to medium.
            </p>
            <p class="writtenInstruction">
                Cut the rind off the parmesan and add to the sauce along with the brown sugar and season with salt and
                black pepper. The parmesan rind adds a subtle flavour of cheese to the sauce. Allow the sauce to come to
                a slight boil, put the lid on then turn the heat down to simmer for 10-15 minutes. Remember to stir
                occasionally to prevent the sauce from burning.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/4.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - make the marinara sauce"
                loading="lazy"
            />
            <p class="writtenInstruction">
                The sauce should have thickened nicely now. You can simmer for longer to allow the flavour to develop
                further. Remove the parmesan rind and basil stems before adding the chopped basil and meatballs to the
                sauce. Stir gently to not break the meatballs. Cook for an additional 5-8 minutes for the meatballs to
                finish cooking.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/5.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - adding the meatballs"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The sandwich</h2>
            <p class="writtenInstruction">
                We are nearly there! Just need to build the sandwich and put it under the grill. Here are the final
                ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Ciabatta</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Mozarella</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Parmesan</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Grill your ciabatta for a couple minutes until crusty. This will help the ciabatta keep its structure
                when it soaks up the sauce. Once ready, slice it in half and hollow out the bottom slice. This is
                optional, however I do this to help hold all the filling together.
            </p>
            <p class="writtenInstruction">
                Add your meatballs into the hollowed bottom slice before covering in a good amount of the marinara
                sauce. Top the meatballs off with your sliced mozarella and grated parmesan. Drizzle a little olive oil
                onto the top half of ciabatta to help it toast. Put everything under the grill on the highest heat until
                the cheeses have melted. When it's done, add a little chopped basil before putting the sandwich
                together.
            </p>
            <img
                src="/images/recipes/65d22751600bdb1ac84a1ae3/6.webp"
                class="instructionImage"
                alt="Homemade marinara meatballs in ciabatta - building the sandwich"
                loading="lazy"
            />
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                If you don't have any ciabatta you can switch it out for a baguette or a sub roll. Or, if you don't
                fancy the bread, the meatballs and marinara sauce can be served with pasta instead for an equally great
                meal.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                I recommend eating it as a sandwich straight away to prevent the ciabatta from getting soggy.
            </p>
            <p class="helpfulTip">
                The meatballs in marinara sauce can be stored in the fridge for up to 3 days and be re-heated in the
                microwave.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65d22751600bdb1ac84a1ae3/main.webp"
            class="headingImage"
            alt="Homemade marinara meatballs in ciabatta"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Homemade marinara meatballs in ciabatta</strong>
            <span class="tags">
                <strong class="tag">Lunch</strong>
                <strong class="tag">Sandwich</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 50 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 2 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Homemade marinara meatballs in ciabatta</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 50 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 2 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">Meatballs</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">500g 12% Minced beef</li>
                    <li class="recipeIngredient">1/2 Slice of bread</li>
                    <li class="recipeIngredient">1 egg</li>
                    <li class="recipeIngredient">40g Parmesan</li>
                    <li class="recipeIngredient">1 clove of Garlic</li>
                    <li class="recipeIngredient">Fresh basil</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                    <li class="recipeIngredient">1 tbsp Olive oil</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Marinara sauce</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">400ml Plum tomatoes</li>
                    <li class="recipeIngredient">Rind of parmesan</li>
                    <li class="recipeIngredient">3 cloves of Garlic</li>
                    <li class="recipeIngredient">2 tsp Brown sugar</li>
                    <li class="recipeIngredient">Fresh basil</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Sandwich</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">4 Ciabatta rolls</li>
                    <li class="recipeIngredient">125g Mozarella</li>
                    <li class="recipeIngredient">Handful of grated Parmesan</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">Meatballs</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Blend the bread to create crumbs. Mince the garlic and add to a mixing bowl along with all the
                        other ingredients.
                    </li>
                    <li class="recipeInstruction">
                        Separate into 8 sections and firmly roll each into meatballs. Ensure they are compact to prevent
                        them from falling apart when cooking.
                    </li>
                    <li class="recipeInstruction">
                        Heat a pan on medium high with a little amount of olive oil. Once hot, add the meatballs and
                        space them around evenly to prevent touching. Turn the heat down to medium.
                    </li>
                    <li class="recipeInstruction">
                        Fry for 3-4 minutes to allow the meatball to become crispy. Flip the meatball and fry the other
                        side for an additional 3-4 minutes. Quickly fry the edges of the meatball to brown the remainder
                        of the meatball.
                    </li>
                    <li class="recipeInstruction">The meatballs should be nearly cooked. Set them aside.</li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Marinara sauce</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Using the remaining oil from cooking the meatballs, fry your minced garlic and and basil stems
                        for 2 minutes on a low heat.
                    </li>
                    <li class="recipeInstruction">
                        Add the plum tomatoes - crush the plum tomatoes. Bring the heat up to medium.
                    </li>
                    <li class="recipeInstruction">
                        Cut the rind off the parmesan and add to the sauce. Add the brown sugar and season with salt and
                        black pepper. Once the sauce comes to a slight boil, put the lid on and turn the heat down to
                        simmer for 10-15 minutes. Remember to stir occasionally.
                    </li>
                    <li class="recipeInstruction">
                        Remove the basil stems and parmesan rind. Roughly chop some basil and add along with the
                        meatballs to the sauce and stir gently. Cook for an additional 5-8 minutes.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Building the sandwich</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        While your marinara sauce is simmering, prepare your sandwich by slicing your mozarella and
                        grating your parmesan.
                    </li>
                    <li class="recipeInstruction">
                        Grill your ciabatta and cut in half once ready. Hollow the bottom slice of the ciabatta to help
                        hold the meatballs and marinara sauce.
                    </li>
                    <li class="recipeInstruction">
                        Place your meatballs into the bottom slice of ciabatta and spoon a generous amount of the
                        marinara sauce on top. Place your mozarella slices and grated parmesan onto the meatballs.
                        Drizzle a little olive oil on the top slice of ciabatta.
                    </li>
                    <li class="recipeInstruction">
                        Place everything under the grill for a couple minutes to all the cheese to melt.
                    </li>
                    <li class="recipeInstruction">
                        Take the ciabatta out the grill and sprinkle a little chopped basil on top before putting the
                        sandwich together. It's now ready to eat.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>

A crusty ciabatta loaded with juicy meatballs in a warm, fresh marinara sauce, topped with grilled mozarella and parmesan. Literally oozing with flavour, you must add this to your shopping list!

A crusty ciabatta loaded with juicy meatballs in a warm, fresh marinara sauce, topped with grilled mozarella and parmesan.

Homemade marinara meatballs in ciabatta

<div class="summary">
    <p class="summaryDescription">
        At it's core this dish is a chicken stir-fry but elevated to the next level thanks to those fermented black beans. The black bean sauce really makes those ordinary stir-fry ingredients taste extraordinary. Don't settle for those pre-made jarred sauces when you can pretty easily find fermented black beans at your local asian supermarket. Let's make this Chinese classic dish!
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Chicken marinade and fermented black beans preparation</h2>
            <p class="writtenInstruction">
                Before you start any cooking, get these two simple steps finished to maximise the flavour. Get the following ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Chicken breast</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fermented black beans</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cornstarch</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic powder</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Dark soy sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Vegetable oil</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Prepare the chicken breast by cutting into thin slices. This helps the chicken soak up as much of the marinade as possible and for it to cook quickly and stay moist. There's nothing worse than dry chicken breast. In a mixing bowl,combine the chicken breast, cornstarch, garlic powder, dark soy sauce, vegetable oil and salt. Adding the cornstarch is known as 'velveting' which makes the chicken so unbelievably juicy and tender.
            </p>
            <p class="writtenInstruction">
                Place your fermented black beans into a small bowl and add enough boiling water to cover. This will help them release their delicious umami flavour easier. Leave the chicken breast to marinade and the fermented black beans to soak for 20 minutes before cooking. In this time you can relax and start to prepare the vegetables.
            </p>
            <img
                src="/images/recipes/65d5d786774e451ff19688d6/1.webp"
                class="instructionImage"
                alt="Black bean chicken - marinading the chicken"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Once your black beans have finished soaking, drain the water and lightly crush.
            </p>
            <img
                src="/images/recipes/65d5d786774e451ff19688d6/2.webp"
                class="instructionImage"
                alt="Black bean chicken - fermented black beans"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Cook your marinaded chicken breast on a medium heat - this should take about 4-5 minutes. The chicken should be very moist and be covered in a glaze.
            </p>
            <img
                src="/images/recipes/65d5d786774e451ff19688d6/3.webp"
                class="instructionImage"
                alt="Black bean chicken - cooked chicken"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Cooking the stir-fry</h2>
            <p class="writtenInstruction">
                These are my favourite stir-fry ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Carrots</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Red onions</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Beansprouts</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Ginger</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Light soy sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Dark soy sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Oyster sauce</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Rice wine vinegar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cornstarch</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cold water</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Start to by preparing the vegetables. Cut the carrots into thin slices and the red onions into quarters and separate each layer. Finely mince the garlic and slice the ginger into thin batons. Heat a pan on medium with vegetable oil. Once hot, add the carrots and red onions and fry until the carrots have softened and got a slight char. Add the beansprouts along with the fermented black beans, garlic and ginger. Mix and cook for another minute to fully incorporate the flavours throughout. Adding the garlic and ginger later in the recipe help to preserve a lot of their raw flavours compliment the strong black bean flavour.
            </p>
            <img
                src="/images/recipes/65d5d786774e451ff19688d6/4.webp"
                class="instructionImage"
                alt="Black bean chicken - marinading the chicken"
                loading="lazy"
            />
            <p class="writtenInstruction">
                To create the sauce, add the cold water to the pan along with the light and dark soy sauce, oyster sauce and rice wine vinegar. Mix completely before re-adding your cooked chicken breast to bring back to temperature. Adding the chicken right at the end prevents it from overcooking and becoming dry.
            <p class="writtenInstruction">
            </p>
                The final step is to add a cornstarch slurry to the sauce. This will thicken the sauce (just adding cornstarch to the sauce will not thicken it). To make the cornstarch slurry you will need to add the cornstarch to a bowl then an equal amount of cold water. It is vital you add cold water to prevent clumping. Stir until the cornstarch is fully combined without lumps. My personal preference is for the sauce to be quite thick and stick to the stiry-fry ingredients.
            </p>
            <img
                src="/images/recipes/65d5d786774e451ff19688d6/5.webp"
                class="instructionImage"
                alt="Black bean chicken - marinading the chicken"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Server immediately with rice.
            </p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                Because this dish is essentially a stir-fry, you can switch out the ingredients to whatever you fancy. Not a fan of the vegetables I've used, swap them out for your favourites and it will still taste incredible. Don't have any chicken left in the fridge? Switch it out for some minced pork. You can also switch out your carbohydrate for noodles as well. The different combinations are endless.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                This black bean chicken stir-fry can be stored in the fridge and can last up to 4 days. Not only that, but you can re-heat in the microwave for a few minutes and it still tastes great.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65d5d786774e451ff19688d6/main.webp"
            class="headingImage"
            alt="Black bean chicken"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Black bean chicken</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Black bean chicken</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">Chicken marinade</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">600g Chicken breast</li>
                    <li class="recipeIngredient">1 tbsp Cornstarch</li>
                    <li class="recipeIngredient">2 tsp Garlic powder</li>
                    <li class="recipeIngredient">2 tsp Dark soy sauce</li>
                    <li class="recipeIngredient">1 tbsp Vegetable oil</li>
                    <li class="recipeIngredient">1 tsp Salt</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Stir-fry</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">2 tbsp Fermented black beans</li>
                    <li class="recipeIngredient">1 large Carrot</li>
                    <li class="recipeIngredient">200g Beansprouts</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">1 piece (3cm) Ginger</li>
                    <li class="recipeIngredient">2 tsp Light soy sauce</li>
                    <li class="recipeIngredient">1 tsp Dark soy sauce</li>
                    <li class="recipeIngredient">1 tbsp Oyster sauce</li>
                    <li class="recipeIngredient">2 tsp Rice wine vinegar</li>
                    <li class="recipeIngredient">1 tsp Cornstarch</li>
                    <li class="recipeIngredient">200ml Cold water</li>
                    <li class="recipeIngredient">Salt</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">Chicken & black bean preparation</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Slice the chicken breast into thin slices and add to a mixing bowl along with the other ingredients. Mix well to fully coat all the chicken. Leave to marinade for 20 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Put the fermented black beans into a small bowl and add enough boiling water to cover. Leave to soak for 20 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Once the black beans have finishing soaking, drain the water and lightly crush the black beans.
                    </li>
                    <li class="recipeInstruction">
                        Cook the chicken breast in the pan on a medium heat until it browns and is fully cooked. This should take about 4-5 minutes.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">Putting the whole dish together</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Cut the carrot into thin slices and cut the red onion into quarters and separate each layer. Finely mince the garlic and slice the ginger into thin batons.
                    </li>
                    <li class="recipeInstruction">
                        Heat a pan on medium heat with vegetable oil. Once hot, add the carrots and red onions and fry until the carrots have softened and got a slight char.
                    </li>
                    <li class="recipeInstruction">
                        Add the beansprouts along with the fermented black beans, garlic and ginger. Mix and cook for another minute to fully incorporate the flavours throughout.
                    </li>
                    <li class="recipeInstruction">
                        Add the cold water along with the light and dark soy sauce, oyster sauce and rice wine vinegar. Mix completely before re-adding your cooked chicken breast.
                    </li>
                    <li class="recipeInstruction">
                        To make the cornstarch slurry, add the cornstarch to a bowl and add an equal amount of cold water. Stir until the cornstarch is fully combined without lumps.
                    </li>
                    <li class="recipeInstruction">
                        Add the cornstarch slurry to the pan to thicken the sauce. Add more until you reach your desired sauce thickness.
                    </li>
                    <li class="recipeInstruction">
                        Serve immediately with rice.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>

Black bean is easily one of my favourite flavours in chinese cuisine. The delightfully salty, umami flavour of the fermented black beans adds such an amazing depth of flavour. Pair with a simple chicken stir-fry and you have an A* dinner in no time!

Black bean is easily one of my favourite flavours in chinese cuisine. The delightfully salty, umami flavour of the fermented black beans adds such an amazing depth of flavour.

Black bean chicken

<div class="summary">
    <p class="summaryDescription">
        With just a little preparation you can have this Turkish tavuk ekmet which translates to chicken bread in
        English. With so many variations to this dish there is a lot of freedom to experiment. This is my favourite
        Tavuk ekmek.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Preparing the roasted chicken and vegetables</h2>
            <p class="writtenInstruction">Most of the work is done here so let's get started. Get these ingredients:</p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Chicken thighs</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Aubergine</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Courgette</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cherry tomatoes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Romano peppers</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Yoghurt</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Tomato puree</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Paprika</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cumin</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Oregano</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Dried mint</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Olive oil</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Begin by pre-heating the oven to 200 degrees celsius. Slice the chicken thighs into similar sized pieces
                of roughly 1.5cm and place into a mixing bowl. Add the yoghurt, tomato puree, paprika, cumin, oregano,
                dried mint, salt and black pepper along with a generous amount of olive oil to the chicken. Mix until
                well combined and the marinade fully coats the chicken. It's important to use chicken thighs here as it
                will help to keep the chicken tender but also add a layer of flavour to the vegetables from the escaped
                juices.
            </p>
            <img
                src="/images/recipes/6645f164133de7c7d13559e9/1.webp"
                class="instructionImage"
                alt="Tavuk ekmek - preparing the chicken marinade"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Next, cut the aubergine, courgette, brown onion, cherry tomatoes and romano peppers (remove the seeds)
                into about 1.5cm pieces. This will ensure they all cook equally. Place onto a baking tray and lightly
                drizzle in olive oil, salt and black pepper. Add the marinaded chicken and cover the baking tray with
                tin foil. This is to prevent the chicken and vegetables from drying out as the moisture is retained.
            </p>
            <img
                src="/images/recipes/6645f164133de7c7d13559e9/2.webp"
                class="instructionImage"
                alt="Tavuk ekmek - preparing the roast"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Cook in the oven for 20 minutes, then remove the tinfoil and cook for an additional 10 minutes or until
                nicely caramelised and browned.
            </p>
            <img
                src="/images/recipes/6645f164133de7c7d13559e9/3.webp"
                class="instructionImage"
                alt="Tavuk ekmek - the roasted chicken and vegetables"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Finishing the sandwich</h2>
            <p class="writtenInstruction">
                With just the final touches to prepartion to go, build the sandwich with these ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Yoghurt</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cucumber</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh parsley</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Lemon</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Sumac</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Create the garlic yoghurt sauce by simply combining yoghurt, finely minced garlic, a splash of lemon
                juice and a little salt. Mix until fully combined.
            </p>
            <p class="writtenInstruction">
                Prepare the remainder of the fillings by thinly slicing some cucumber and brown onion, and roughly
                chopping fresh parsley. Warm the bread roll in the oven for the final 5 minutes of roasting the chicken
                and vegetables. Lightly pat the bread roll with water beforehand to prevent it from drying the crust too
                much.
            </p>
            <p class="writtenInstruction">
                Construct the sandwich by slicing the bread roll in half and adding a layer of the garlic yoghurt sauce
                to the bottom half. Layer a couple pieces of cucumber, brown onion and fresh parsley with a sprinkly of
                sumac. Now carefully spoon on the roasted chicken and vegetable mix. If you want to fill this sandwich
                completely, remove a little of inside of the top half of the bread roll. Soak up some of the delicious
                juices from the roasted chicken and vegetables using the top half before crowning the sandwich.
            </p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                You can use whatever variation of vegetables you like. For example you can switch using romano peppers
                for red bell peppers. Or you can miss out the roasted vegetables completely.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                I would not recommend storing or re-heating already constructed sandwiches. However, the roasted chicken
                and vegetables can last in the fridge for up to 3 days. Re-heat either in the microwave or for the best
                results in the oven on 180 degrees celsius for about 20 minutes.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/6645f164133de7c7d13559e9/main.webp"
            class="headingImage"
            alt="Tavuk ekmek"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Tavuk ekmek (chicken sandwich)</strong>
            <span class="tags">
                <strong class="tag">Lunch</strong>
                <strong class="tag">Sandwich</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 40 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle"></h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 40 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The roasted fillings</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">1kg Chicken thighs</li>
                    <li class="recipeIngredient">1 large Aubergine</li>
                    <li class="recipeIngredient">1 large Courgette</li>
                    <li class="recipeIngredient">1 large Brown onion</li>
                    <li class="recipeIngredient">300g Cherry tomatoes</li>
                    <li class="recipeIngredient">2 Romano peppers</li>
                    <li class="recipeIngredient">1 tbsp Yoghurt</li>
                    <li class="recipeIngredient">1 tbsp Tomato puree</li>
                    <li class="recipeIngredient">2 tbsp Paprika</li>
                    <li class="recipeIngredient">2 tbsp Paprika</li>
                    <li class="recipeIngredient">1 tbsp Oregano</li>
                    <li class="recipeIngredient">1 tbsp Dried mint</li>
                    <li class="recipeIngredient">2 tbsp Olive oil</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The tavuk ekmek</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">5 tbsp Yoghurt</li>
                    <li class="recipeIngredient">1/2 Cucumber</li>
                    <li class="recipeIngredient">Fresh parsley</li>
                    <li class="recipeIngredient">1 small Brown onion</li>
                    <li class="recipeIngredient">1 Lemon</li>
                    <li class="recipeIngredient">1 clove Garlic</li>
                    <li class="recipeIngredient">Sumac</li>
                    <li class="recipeIngredient">Salt</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">The roasted fillings</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Begin by pre-heating the oven to 200 degrees celsius. Slice the chicken thighs into similar
                        sized pieces of roughly 1.5cm and place into a mixing bowl.
                    </li>
                    <li class="recipeInstruction">
                        Add the yoghurt, tomato puree, paprika, cumin, oregano, dried mint, salt and black pepper along
                        with a generous amount of olive oil to the chicken. Mix until well combined and the marinade
                        fully coats the chicken.
                    </li>
                    <li class="recipeInstruction">
                        Cut the aubergine, courgette, brown onion, cherry tomatoes and romano peppers (remove the seeds)
                        into about 1.5cm pieces.
                    </li>
                    <li class="recipeInstruction">
                        Place onto a baking tray and lightly drizzle in olive oil, salt and black pepper. Add the
                        marinaded chicken and cover the baking tray with tin foil.
                    </li>
                    <li class="recipeInstruction">
                        Cook in the oven for 20 minutes, then remove the tinfoil and cook for an additional 10 minutes
                        or until nicely caramelised and browned.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The tavuk ekmek</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Create the garlic yoghurt sauce by simply combining yoghurt, finely minced garlic, a splash of
                        lemon juice and a little salt. Mix until fully combined.
                    </li>
                    <li class="recipeInstruction">
                        Thinly slicing some cucumber and brown onion, and roughly chopping fresh parsley.
                    </li>
                    <li class="recipeInstruction">
                        Lightly pat the bread roll with water and warm the bread roll in the oven for the final 5
                        minutes of roasting the chicken and vegetables.
                    </li>
                    <li class="recipeInstruction">
                        Cut the bread roll in half and add a layer of the garlic yoghurt sauce to the bottom half. Layer
                        a couple pieces of cucumber, brown onion and fresh parsley with a sprinkly of sumac.
                    </li>
                    <li class="recipeInstruction">Now carefully spoon on the roasted chicken and vegetable mix.</li>
                    <li class="recipeInstruction">
                        Soak up some of the delicious juices from the roasted chicken and vegetables using the top half
                        before crowning the sandwich.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>


Roasted chicken thighs and vegetables in a warm, aromatic mediterranean inspired marinade sandwiched between a warm bread roll.

Tavuk ekmek (Chicken sandwich)

<div class="summary">
    <p class="summaryDescription">
        This stew has a deep, intense flavour profile that develops after slow-cooking for a few hours. Patience for
        this dish is key to enjoy an amazing dinner.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Marinading the beef</h2>
            <p class="writtenInstruction">Marinade the beef to get it ready for later:</p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Diced beef</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Burgundy wine</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh thyme</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Bay leaves</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>White pepper</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Marinade your beef for at least 2 hours before cooking (better if you can marinade overnight) in the
                fridge. It's as simple as combining all the ingredients into a large container, covering and leaving to
                marinade in the fridge. It's recommended to use either chuck steak, brisket or short ribs as they all
                contain a good amount of fat allowing it to become beautifully tender when slow-cooked. The acidity of
                the wine helps to tenderise the beef, especially if you cannot get your hands on the optimal cut of
                beef, by breaking down tough muscle fibers.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/1.webp"
                class="instructionImage"
                alt="Beef bourguignon - marinading the beef"
                loading="lazy"
            />
            <p class="writtenInstruction">Do not throw away the red wine marinade.</p>
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Making the stew</h2>
            <p class="writtenInstruction">
                Now for the main process to cook the beef bourguignon. Get these ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Bacon lardons</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onions</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Carrots</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chestnut mushrooms</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Pearl onions</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Tomato puree</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Beef stock</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Bay leaves</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh thyme</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Start by frying the bacon lardons in a pan on medium low until the fat has been rendered out and is
                crispy. Set aside. In the same pan, fry each piece of the marinaded beef to create a sear on each side.
                This helps to caramelise the beef and lock in the flavours. We are not trying to cook the beef here so a
                minute or less on each side is sufficient. Smaller pieces should braise for less time. Don't overcrowd
                the pan as this will potentially steam the beef instead of braising it. Do this step in several batches
                if necessary.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/2.webp"
                class="instructionImage"
                alt="Beef bourguignon - cooking the beef"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Slice the brown onion, peel and cut the carrots into similarly sized chunky pieces and thinly slice the
                garlic. In the same pan fry the sliced brown onions and carrots for 4-5 minutes on a medium low heat
                before adding the tomato puree and garlic.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/3.webp"
                class="instructionImage"
                alt="Beef bourguignon - cooking onions and carrots"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Remove the garlic, bay leaves and thyme from the red wine marinade. Add the braised beef back to the pan
                along with the red wine marinade, fresh garlic, bay leaves, thyme and beef stock.
            </p>
            <p class="writtenInstruction">
                Slice the chestnut mushrooms into large pieces and remove the root from the pearl onions. Heat a
                different pan on medium low with olive oil and fry the chestnut mushrooms and pearl onions for a 3-4
                minutes or until the mushrooms soften. This enhances their flavour but also improves their texture by
                developing a crust and preventing them from become mushy.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/4.webp"
                class="instructionImage"
                alt="Beef bourguignon - cooking mushrooms and pearl onions"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Add the mushrooms and pearl onions to the other pan and leave to simmer on low heat with the lid on for
                2 hours. Remember to stir every now and then to prevent burning. Leaving it to simmer for this long is
                necessary for several reasons: it tenderises the beef, allows all the flavours to meld together and
                intensify, and thickens the sauce.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/5.webp"
                class="instructionImage"
                alt="Beef bourguignon - simmering the beef bourguignon"
                loading="lazy"
            />
            <p class="writtenInstruction">
                After 2 hours, remove the lid and cook for another hour on low (still stirring occasionally). This will
                allow the sauce to reduce and create that beautiful velvety consistency. Add salt to taste.
            </p>
            <img
                src="/images/recipes/66407e38133de7c7d13559e8/6.webp"
                class="instructionImage"
                alt="Beef bourguignon - finishing the beef bourguignon"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Remove the thyme and bay leaves and serve immediately with creamy mashed potatoes.
            </p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                I strongly encouraged to use a burgundy wine - specifically Pinot Noir - as it's unique flavor profile
                is characterised by its fruity, earthy, and slightly acidic notes that enchances the stew's depth of
                flavour. However, you can use any other red wine if needed.
            </p>
            <p class="helpfulTip">It is also possible to use small shallots in place of pearl onions.</p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                The beef bourguignon can last in the fridge for up to 3 days. I recommend re-heating in a pan on low
                heat until hot as this helps to retain the velvety texture, however the microwave re-heats well enough.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/66407e38133de7c7d13559e8/main.webp"
            class="headingImage"
            alt="Beef bourguignon"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Beef bourguignon</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Stew</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 200 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 220 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle"></h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 200 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 220 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 5 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The marinade</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">1kg Diced beef</li>
                    <li class="recipeIngredient">750ml Burgundy wine</li>
                    <li class="recipeIngredient">3 stalks Fresh thyme</li>
                    <li class="recipeIngredient">5 cloves Garlic</li>
                    <li class="recipeIngredient">3 Bay leaves</li>
                    <li class="recipeIngredient">2 tsp White pepper</li>
                    <li class="recipeIngredient">1 tbsp Salt</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The beef bourguignon</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">300g Bacon lardons</li>
                    <li class="recipeIngredient">1 large Brown onion</li>
                    <li class="recipeIngredient">2 large Carrots</li>
                    <li class="recipeIngredient">300g Chestnut mushrooms</li>
                    <li class="recipeIngredient">150g Pearl onions</li>
                    <li class="recipeIngredient">5 cloves Garlic</li>
                    <li class="recipeIngredient">1.5 tbsp Tomato puree</li>
                    <li class="recipeIngredient">250ml Beef stock</li>
                    <li class="recipeIngredient">3 Bay leaves</li>
                    <li class="recipeIngredient">3 stalks Fresh thyme</li>
                    <li class="recipeIngredient">Salt</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">Marinading the beef</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Combine all the ingredients into a large container, cover and leaving to marinade for at least 2
                        hours before cooking (better if you can marinade overnight) in the fridge.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The beef bourguignon</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Fry the bacon lardons in a pan on medium low until the fat has been rendered out and is crispy.
                        Set aside.
                    </li>
                    <li class="recipeInstruction">
                        In the same pan, fry each piece of the marinaded beef to create a sear on each side for minute
                        or less depending on the size of the beef.
                    </li>
                    <li class="recipeInstruction">
                        Slice the brown onion, peel and cut the carrots into similarly sized chunky pieces and thinly
                        slice the garlic. In the same pan fry the sliced brown onions and carrots for 4-5 minutes on a
                        medium low heat before adding the tomato puree and garlic.
                    </li>
                    <li class="recipeInstruction">
                        Remove the garlic, bay leaves and thyme from the red wine marinade. Add the braised beef back to
                        the pan along with the red wine marinade, fresh garlic, bay leaves, thyme and beef stock.
                    </li>
                    <li class="recipeInstruction">
                        Slice the chestnut mushrooms into large pieces and remove the root from the pearl onions. Heat a
                        different pan on medium low with olive oil and fry the chestnut mushrooms and pearl onions for a
                        3-4 minutes or until the mushrooms soften.
                    </li>
                    <li class="recipeInstruction">
                        Add the mushrooms and pearl onions to the other pan and leave to simmer on low heat with the lid
                        on for 2 hours. Remember to stir every now and then to prevent burning.
                    </li>
                    <li class="recipeInstruction">
                        After 2 hours, remove the lid and cook for another hour on low (still stirring occasionally).
                        Add salt to taste.
                    </li>
                    <li class="recipeInstruction">
                        Remove the thyme and bay leaves and serve immediately with creamy mashed potatoes.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>


A classic French stew filled with tender slow-cooked beef and soft vegetables in a rich, velvety sauce.

Beef bourguignon

Stacked with a rich and aromatic meat sauce with layers of tender aubergine and potatoes. Topped with a fragrant, creamy bechamel sauce.

Moussaka

<div class="summary">
    <p class="summaryDescription">
        There are so many slight variations to the bolognese however, this is my favourite version of the classic
        italian recipe.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Making the bolognese sauce</h2>
            <p class="writtenInstruction">
                At its core, a bolognese is so simple to cook with just a little bit of preparation. Get these
                ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Minced beef</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Celery</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Carrot</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Plum tomatoes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Butter</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Sugar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Beef bouillon</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Red wine</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Tomato puree</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Milk</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Spaghetti</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Begin by frying the minced beef in a tablespoon and a half of butter on medium high. Once cooked put to
                one side. It's preferable to use a slightly fatty minced beef - about 10% to prevent it from becoming
                dry but also to provide an additional layer of flavour. It is also important to cook the minced beef and
                vegetables separately as they each have their own cooking requirements. The vegetables need to be
                browned on a low heat.
            </p>
            <img
                src="/images/recipes/6633db9fc8ef173acee96b37/1.webp"
                class="instructionImage"
                alt="Spaghetti alla bolognese - prepare the meat"
                loading="lazy"
            />
            <p class="writtenInstruction">
                While the minced beef is cooking we can now prepare the soffritto - this is the mixture of celery,
                carrots and onions. Finely dice each of these vegetables as well as finely mincing the garlic. Fry the
                the diced celery, carrots and brown onions in 2 tablespoons of butter on a low heat for about 10
                minutes. The vegetables should've softened significantly and become quite aromatic. Add the minced
                garlic and fry for an additional 1-2 minutes until fragrant.
            </p>
            <p class="writtenInstruction">
                Spoon in the tomato puree and completely mix before re-introducing the cooked minced beef.
            </p>
            <img
                src="/images/recipes/6633db9fc8ef173acee96b37/2.webp"
                class="instructionImage"
                alt="Spaghetti alla bolognese - cook the soffritto"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Season with salt and black pepper. Incorporate the crushed plum tomatoes, sugar, red wine along with the
                beef bouillon dissolved in water into the pot. Cover and leave to simmer on low heat for at least 2
                hours. If you are in a rush you can simmer for 30 minutes but absolutely no less. You will be missing
                out on so much flavour otherwise. Stir occassionally to prevent burning.
            </p>
            <img
                src="/images/recipes/6633db9fc8ef173acee96b37/3.webp"
                class="instructionImage"
                alt="Spaghetti alla bolognese - simmer the bolognese"
                loading="lazy"
            />
            <p class="writtenInstruction">
                After you have simmered the bolognese for your desired amount of time, the bolognese should be a rich,
                thick consistency. Adding a little milk until it becomes slightly creamier is the final touch to
                complete this amazing sauce. Cook uncovered for a final 10 minutes.
            </p>
            <img
                src="/images/recipes/6633db9fc8ef173acee96b37/4.webp"
                class="instructionImage"
                alt="Spaghetti alla bolognese - finishing the bolognese"
                loading="lazy"
            />
            <p class="writtenInstruction">Serve immediately on spaghetti with grated parmesan.</p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                You can use minced pork in combination with or in place the minced beef. It is also possible to remove
                the use of red wine in this dish if desired - replace the same volume with water.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                The bolognese can last in the fridge for up to 4 days after cooking. I would recommend re-heating on the
                hob on a low heat until hot throughout. This will retain that sauce's rich consistency unlike re-heating
                in a microwave - which is also completely fine.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/6633db9fc8ef173acee96b37/main.webp"
            class="headingImage"
            alt="Spaghetti alla bolognese"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Spaghetti alla bolognese</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Pasta</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 15 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 160 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 175 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Spaghetti alla bolognese</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 15 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 160 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 175 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">500g 10% Minced beef</li>
                    <li class="recipeIngredient">2 sticks of Celery</li>
                    <li class="recipeIngredient">2 Carrots</li>
                    <li class="recipeIngredient">1 Brown onion</li>
                    <li class="recipeIngredient">3 cloves of Garlic</li>
                    <li class="recipeIngredient">400ml Plum tomatoes</li>
                    <li class="recipeIngredient">3.5 tbsp Butter</li>
                    <li class="recipeIngredient">1 tbsp Sugar</li>
                    <li class="recipeIngredient">500g 10% Minced beef</li>
                    <li class="recipeIngredient">200ml Beef bouillon</li>
                    <li class="recipeIngredient">100ml Red wine</li>
                    <li class="recipeIngredient">1.5 tbsp Tomato puree</li>
                    <li class="recipeIngredient">2 tbsp Milk</li>
                    <li class="recipeIngredient">350g Spaghetti</li>
                    <li class="recipeIngredient">Parmesan</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Fry the minced beef in a tablespoon and a half of butter on medium high. Once cooked put to one
                        side.
                    </li>
                    <li class="recipeInstruction">
                        Finely dice each of these vegetables as well as finely mincing the garlic. Fry the the diced
                        celery, carrots and brown onions in 2 tablespoons of butter on a low heat for about 10 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Add the minced garlic and fry for an additional 1-2 minutes until fragrant. Spoon in the tomato
                        puree and completely mix before re-introducing the cooked minced beef.
                    </li>
                    <li class="recipeInstruction">
                        Season with salt and black pepper. Incorporate the crushed plum tomatoes, sugar, red wine along
                        with the beef bouillon dissolved in water into the pot.
                    </li>
                    <li class="recipeInstruction">
                        Cover and leave to simmer on low heat for 2 hours - at least 30 minutes if you're in a rush.
                        Stir occassionally to prevent burning.
                    </li>
                    <li class="recipeInstruction">
                        Add the milk and cook uncovered for a final 10 minutes before serving on spaghetti with grated
                        parmesan.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>


This rich and aromatic sauce is simmered to achieve that beautiful depth in flavour we all crave from a bolognese. 

Spaghetti alla bolognese

<div class="summary">
    <p class="summaryDescription">
        This crispy pocket of seasoned meat kofta is so simple to prepare and cook but doesn't hold back on the taste.
        They pair amazingly with an arabic salad and a yoghurt and herb sauce for dipping.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Making the meat kofta</h2>
            <p class="writtenInstruction">The meat kofta is just matter of mixing these ingredients together:</p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Minced lamb or minced beef</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Paprika</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>All spice</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cumin</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Ground coriander</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chilli powder</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Start by finely mincing the garlic into a paste. Grate the brown onion and squeeze it until as much of
                the moisture has been removed. Add this to a large mixing bowl with all the other ingredients and
                throughly combine everything. Leave to rest in the fridge for a couple hours to allow the spices to
                settle. Try to use minced beef or lamb with 10-15% fat, this will keep the meat tender during cooking.
            </p>
            <img
                src="/images/recipes/662feecec8ef173acee96b36/1.webp"
                class="instructionImage"
                alt="Arayes - prepare the meat"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Making the arayes</h2>
            <p class="writtenInstruction">You will only need the following to finish making the arayes:</p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Pita</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Grab small amounts of the meat and flatten before placing into the bottom of half a pita. Carefully
                place more small portions of meat into the pita until it is full. Flatten the pita to ensure the meat is
                evenly spread inside. This should yield 6 whole pitas.
            </p>
            <p class="writtenInstruction">
                Lightly spread olive oil on each side of the pita and fry in a pan on medium heat for 4 minutes on each
                side until crispy. Finish cooking the open end of the pita for an additional 1-2 minutes. Serve with a
                simple arabic salad and a yoghurt sauce with chopped parsley and mint.
            </p>
            <img
                src="/images/recipes/662feecec8ef173acee96b36/2.webp"
                class="instructionImage"
                alt="Arayes - cooking the arayes"
                loading="lazy"
            />
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                I recommend only preparing and cooking the arayes when ready to eat as they don't re-heat well. The
                seasoned meat kofta can last in the fridge for up to a day.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/662feecec8ef173acee96b36/main.webp"
            class="headingImage"
            alt="Arayes"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Arayes</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Arayes</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The meat kofta</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">750g 15% Minced lamb (or minced beef)</li>
                    <li class="recipeIngredient">1 medium Brown onion</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">1.5 tbsp Paprika</li>
                    <li class="recipeIngredient">1.5 tbsp All spice</li>
                    <li class="recipeIngredient">1 tbsp Cumin</li>
                    <li class="recipeIngredient">1 tbsp Ground coriander</li>
                    <li class="recipeIngredient">2 tsp Chilli powder</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The arayes</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">6 Pita</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">The meat kofta</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Mince the garlic into a paste. Grate the brown onion and remove all the moisture. Add to a large
                        mixing bowl with all the other ingredients and throughly combine everything. Leave to rest in
                        the fridge for a couple hours to allow the spices to settle.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The arayes</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Cut each pita in half and fill each with the meat kofta. Once each pita is filled, flatten to
                        ensure they fry evenly.
                    </li>
                    <li class="recipeInstruction">
                        Lightly spread the olive oil on each side of the pita and fry in a pan on medium heat for 4
                        minutes on each side.
                    </li>
                    <li class="recipeInstruction">
                        Finish cooking the open end of the pita for an additional 1-2 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Serve immediately with an arabic salad and yoghurt sauce with chopped parsley and mint.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>


It really is just a pita stuffed with deliciously seasoned meat kofta then grilled until crispy but it is just so good. 

Arayes

<div class="summary">
    <p class="summaryDescription">
        If you're craving something super rich and hearty but don't want to put too much effort in, this is the recipe
        for you. The combination of the beef ragu and cheese mixture baked together is the star of the show here.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Making the cheese mixture</h2>
            <p class="writtenInstruction">
                The cheese sauce is as simple as throwing these ingredients together in a bowl:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Ricotta</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Mozarella</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh parsley</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Shred the mozarella and chop the fresh parsley and add to a bowl with grated mozarella and the ricotta.
                Add salt and plenty of black pepper. Mix thoroughly until you get a smooth mixture. Set aside while you
                prepare the beef ragu.
            </p>
            <img
                src="/images/recipes/662d118ac8ef173acee96b35/1.webp"
                class="instructionImage"
                alt="Baked penne - prepare the cheese sauce"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Making the beef ragu</h2>
            <p class="writtenInstruction">
                This beef ragu is absolutely delicious and is really straightforward to make. Get the following
                ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Minced beef</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Plum tomatoes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Tomato puree</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Beef bouillon</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Dried oregano</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown sugar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Begin by dicing the brown onion and mincing the garlic. Heat a saucepan on medium heat with olive oil.
                Once hot, add the diced brown onion and fry for 2-3 minutes or until translucent. Add the minced garlic
                and fry for an additional minute to allow it to become fragrant.
            </p>
            <p class="writtenInstruction">
                Add the minced beef along with the dried oregano, tomato puree, salt and black pepper. Fry for 4-5
                minutes on medium high until the minced beef is cooked throughout.
            </p>
            <img
                src="/images/recipes/662d118ac8ef173acee96b35/2.webp"
                class="instructionImage"
                alt="Baked penne - starting the beef ragu"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Pour in the plum tomatoes and crush using a masher until no large tomatoes remain. Add the brown sugar
                to balance the acidity of the tomatoes and amplify their sweetness. Also, add the beef bouillon. Bring
                to a boil, cover and simmer on medium low for 20 minutes. Stir occasionally to prevent the sauce from
                burning.
            </p>
            <img
                src="/images/recipes/662d118ac8ef173acee96b35/3.webp"
                class="instructionImage"
                alt="Baked penne - cooking the beef ragu"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">Putting the baked penne together</h2>
            <p class="writtenInstruction">
                Now it is time to assemble the baked penne. A few additional ingredients are needed to put everything
                together:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Penne</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Mozarella</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh basil</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Once the beef ragu has been left to simmer, start cooking the penne to al dente and pre-heat the oven to
                200 degrees celsius. It is important to cook the pasta to al dente otherwise it will become overcooked
                after cooking in the oven.
            </p>
            <p class="writtenInstruction">
                Once the pasta is cooked, drain and add to the cheese mixture and mix to coat every piece of penne
                thoroughly. This will help to ensure an even distribution of the cheese mix throughout the whole dish.
                The beef ragu should be delicious and full of flavour now.
            </p>
            <p class="writtenInstruction">
                To assemble the baked ziti, start by spooning a few tablespoons of the beef ragu to fully cover the
                bottom of a baking dish. Spoon on a layer of the pasta and cheese mixture on top. Follow this by grating
                a layer of parmesan over the pasta and adding some chopped basil as well.
            </p>
            <img
                src="/images/recipes/662d118ac8ef173acee96b35/4.webp"
                class="instructionImage"
                alt="Baked penne - prepare the vegetables"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Repeat these steps to create as many layers as you have ingredients for. On the final layer, top with
                the mozarella. Once the oven is pre-heated, cover the baking dish with tin foil and place into the oven
                on the top shelf for 20 minutes. The tin foil prevents the top from burning. After 20 minutes, remove
                the tin foil and cook for a final 10 minutes to crisp the cheese on top.
            </p>
            <img
                src="/images/recipes/662d118ac8ef173acee96b35/5.webp"
                class="instructionImage"
                alt="Baked penne - prepare the vegetables"
                loading="lazy"
            />
            <p class="writtenInstruction">Serve immediately and garnish with chopped basil.</p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                Alternatively you could use sausage meat in place of the minced beef... or a combination of both. I love
                this mixture of cheese as it gives creamy, mild flavour amongst the rich ragu sauce. However, if you
                want something a bit sharper, consider adding cheddar cheese to the mixture as well.
            </p>
            <p class="helpfulTip">
                If you fancy some vegetables, you can add courgettes, celery or carrots go well with the ragu sauce.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                The baked penne can last in the fridge for 3-4 days as long as it is covered. It re-heats well in the
                microwave but for the best results re-heat in the oven at 180 degrees celsius for 20 minutes covered
                then a final 20 minutes uncovered.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/662d118ac8ef173acee96b35/main.webp"
            class="headingImage"
            alt="Baked penne"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Baked penne</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Pasta</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 15 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 50 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 65 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 5 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Baked penne</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 15 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 50 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 65 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 5 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The cheese mixture</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">250g Ricotta</li>
                    <li class="recipeIngredient">30g Parmesan</li>
                    <li class="recipeIngredient">150g Mozarella</li>
                    <li class="recipeIngredient">Fresh parsley</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The beef ragu</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">500g 5% Minced beef</li>
                    <li class="recipeIngredient">1 large Brown onion</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">800g Plum tomatoes</li>
                    <li class="recipeIngredient">1 tbsp Tomato puree</li>
                    <li class="recipeIngredient">1 tbsp Beef bouillon</li>
                    <li class="recipeIngredient">1 tbsp Dried oregano</li>
                    <li class="recipeIngredient">1 tbsp Brown sugar</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The baked penne assembly</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">500g Penne</li>
                    <li class="recipeIngredient">30g Parmesan</li>
                    <li class="recipeIngredient">150g Mozarella</li>
                    <li class="recipeIngredient">Fresh basil</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">The cheese mixture</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Add shredded mozarella, chopped parsley, ricotta, grated parmesan salt and plenty of black
                        pepper to a mixing bowl. Mix thoroughly until you get a smooth mixture. Set aside while you
                        prepare the beef ragu.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The beef ragu</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Dice the brown onion and mincing the garlic. Heat a saucepan on medium heat with olive oil. Once
                        hot, add the diced brown onion and fry for 2-3 minutes or until translucent. Add the minced
                        garlic and fry for an additional minute.
                    </li>
                    <li class="recipeInstruction">
                        Add the minced beef along with the dried oregano, tomato puree, salt and black pepper. Fry for
                        4-5 minutes on medium high until the minced beef is cooked throughout.
                    </li>
                    <li class="recipeInstruction">
                        Pour in the plum tomatoes and crush. Add the brown sugar and beef bouillon before bringing to a
                        boil. Cover and simmer on medium low for 20 minutes. Stir occasionally.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The baked penne assembly</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Once the beef ragu has been left to simmer, start cooking the penne to al dente and pre-heat the
                        oven to 200 degrees celsius.
                    </li>
                    <li class="recipeInstruction">
                        Once the pasta is cooked, drain and mix into the cheese mixture thoroughly.
                    </li>
                    <li class="recipeInstruction">
                        To assemble, spoon a few tablespoons of the beef ragu into a baking dish and spread over the
                        bottom. Spoon on a layer of the pasta and cheese mixture on top. Grate a layer of parmesan on
                        top and sprinkle on some chopped basil.
                    </li>
                    <li class="recipeInstruction">
                        Repeat the step above to create as many layers as you have ingredients for. On the final layer,
                        top off with shredded mozarella.
                    </li>
                    <li class="recipeInstruction">
                        Cover the baking dish with tin foil and place in the pre-heated oven on the top shelf. Cook for
                        20 minutes before removing the tin foil and cooking for a final 10 minutes.
                    </li>
                    <li class="recipeInstruction">Serve immediately with a garnish of chopped basil.</li>
                </ol>
            </span>
        </div>
    </div>
</div>


Stacked layers of hearty beef ragu, creamy cheese mixture and penne all baked to create the ultimate comfort food.

Baked penne

<div class="summary">
    <p class="summaryDescription">
        Whether you are feeling a little under the weather or want to heat yourself up, this soup makes everything
        better. Packed with vegetables and tender shredded chicken breast, every spoonful is delightful.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Making the chicken and vegetable soup</h2>
            <p class="writtenInstruction">
                This soup is super easy - it only requires a little preparation and very little cooking attention. Get
                these ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Chicken breasts</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Carrots</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Celery</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Butter</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chilli flakes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chicken stock</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Vermicelli noodles</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Lemon</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh parsley</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Begin the preparation by peeling and chopping the carrots and celery. Dice the brown onion and mince the
                garlic. Heat a large saucepan with olive oil. Once hot, add the carrots, celery and brown onion. Fry on
                a medium heat for 5-7 minutes or until they become slightly softer and start to become fragrant. Add
                garlic and fry for another 1-2 minutes.
            </p>
            <p class="writtenInstruction">
                Add the butter, chilli flakes, salt & black pepper. Cook until the butter has melted and become fully
                incorporated.
            </p>
            <img
                src="/images/recipes/662bf377c8ef173acee96b34/1.webp"
                class="instructionImage"
                alt="Chicken & vegetable soup - prepare the vegetables"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Add the chicken stock and bring to a boil before covering and leaving to simmer on medium low heat for
                10 minutes. This will help to really develop the flavour of the broth.
            </p>
            <img
                src="/images/recipes/662bf377c8ef173acee96b34/2.webp"
                class="instructionImage"
                alt="Chicken & vegetable soup - making the broth"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Place the whole chicken breasts into the soup, bring back to a boil and cover. Cook for another 10
                minutes. While it is cooking, prepare the vermicelli noodles by breaking into smaller pieces and chop
                the fresh parsley.
            </p>
            <img
                src="/images/recipes/662bf377c8ef173acee96b34/3.webp"
                class="instructionImage"
                alt="Chicken & vegetable soup - cook chicken"
                loading="lazy"
            />
            <p class="writtenInstruction">
                After 10 minutes, add the broken vermicelli noodles before removing the chicken breasts and add to a
                bowl. Shred the chicken breasts using two forks. Add the shredded chicken breasts back to the soup along
                with the chopped parsley and the juice of a lemon. Cook for an additional 5 minutes from when the
                noodles were added.
            </p>
            <img
                src="/images/recipes/662bf377c8ef173acee96b34/4.webp"
                class="instructionImage"
                alt="Chicken & vegetable soup - shred the chicken"
                loading="lazy"
            />
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                You can use whatever vegetables you fancy such a mushrooms, courgette or leafy vegetables such as
                spinach. I prefer to use vermicelli noodles as they re-heat the best, however you can use other
                carbohydrates such as rice, pasta or lentils.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                This soup stays good for up to 3 days in the fridge and re-heats well in the microwave or on the stove.
                If using pasta or rice I would recommend cooking separately when being eaten as they don't tend to
                re-heat well.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/662bf377c8ef173acee96b34/main.webp"
            class="headingImage"
            alt="Chicken & vegetable soup"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Chicken & vegetable soup</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Soup</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 35 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 45 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Chicken & vegetable soup</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 35 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 45 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">3 Chicken breasts</li>
                    <li class="recipeIngredient">4 Carrots</li>
                    <li class="recipeIngredient">4 Celery stalks</li>
                    <li class="recipeIngredient">1 large Brown onion</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">2 tbsp Butter</li>
                    <li class="recipeIngredient">1 tsp Chilli flakes</li>
                    <li class="recipeIngredient">750ml Chicken stock</li>
                    <li class="recipeIngredient">50g Vermicelli noodles</li>
                    <li class="recipeIngredient">1 Lemon</li>
                    <li class="recipeIngredient">Fresh parsley</li>
                    <li class="recipeIngredient">Salt & black pepper</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Chop the carrots and celery into small chunks, dice the brown onion and mince the garlic. Heat a
                        large saucepan with olive oil.
                    </li>
                    <li class="recipeInstruction">
                        Once hot, add the carrots, celery and brown onion. Fry on a medium heat for 5-7 minutes before
                        adding the garlic and frying for another 1-2 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Add the butter, chilli flakes, salt & black pepper. Cook until the butter has melted and become
                        fully incorporated.
                    </li>
                    <li class="recipeInstruction">
                        Pour in the chicken stock and bring to a boil before covering and leaving to simmer on medium
                        low heat for 10 minutes.
                    </li>
                    <li class="recipeInstruction">
                        Place the whole chicken breasts into the soup, bring back to a boil and cover. Cook for another
                        10 minutes. While it is cooking, prepare the vermicelli noodles by breaking into smaller pieces
                        and chop the fresh parsley.
                    </li>
                    <li class="recipeInstruction">
                        Once the chicken breasts are cooked, add the broken vermicelli noodles. Remove and shred the
                        chicken breasts in a bowl with two forks. Add back to the soup along with the chopped parsley
                        and the juice of a lemon. Bring to a boil, cover and leave to simmer for a final 5 minutes.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>


This deep and flavourful broth filled with vegetables and shredded chicken breast is that perfect meal for a cold winter's day.

Chicken and vegetable soup

<div class="summary">
    <p class="summaryDescription">
        Pair this red lentil dal with a roti (or a side of your choice) and you really can't go wrong. A rich, fragrant
        curry that will warm your belly throughout winter. Unsurprisingly, this curry is brimming to the top with
        essential nutrients keep you feeling healthy.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">Making the roti</h2>
            <p class="writtenInstruction">
                The roti is an amazing accompaniment, allowing you to grab handfuls after handfuls of this red lentil
                dal. If that didn't tempt you already, it really cannot be simpler to make with only these 3
                ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Plain flour</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Warm water</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Vegetable oil</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                To a mixing bowl add the flour and vegetable oil. Gradually add the warm water while continuously
                mixing. I like to initially mix the ingredients using a chopstick until fully combined as it can get
                quite sticky. Once mixed as much as you can, kneed the dough for a couple minutes before covering for
                20-30 minutes.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/1.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - make the dough"
                loading="lazy"
            />
            <p class="writtenInstruction">
                After resting, separate the dough into 8 equal sections and roll into small balls between your hands.
                This will help the ball stay in an even circular shape when rolling. Prepare a work surface with a
                sprinkle of flour to prevent the dough from sticking. Now, grab your rolling pin and flatten each ball
                into a circle of roughly half a centimeter in thickness. Ensure the roti is the same thickness in all
                areas to allow for even cooking.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/2.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - rolling the dough"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Melt a tablespoon of butter in a pan on medium heat. Make sure the melted butter is entirely coating the
                whole pan before placing roti in. Continuously flip the roti every so often until a golden crisp is
                formed on both sides. Add a little more butter if needed. This shouldn't take long - a couple minutes at
                most. This will guarantee the soft inside you're looking for.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/3.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - frying the roti"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The red lentil dal</h2>
            <p class="writtenInstruction">
                This red lentil dal is ridiculously straightforward to make with minimal preparation but with a huge
                reward at the end. These are the ingredients you need:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Red lentils</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Red onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Coconut milk</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chopped tomatoes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Vegetable stock</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Ginger</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Sugar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Paprika</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garam masala</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Cumin</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Turmeric</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chilli powder</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Dice your red onion and fry in a good amount of vegetable oil on medium low heat. Once they turn
                translucent, add all your spices and aromatics and mix. Fry for an additional couple of minutes until
                fragrant.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/4.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - adding the spices"
                loading="lazy"
            />
            <p class="writtenInstruction">
                You can now add the coconut milk, chopped tomatoes and vegetable stock to the pan. Remember to get
                everything out the tomato cans by adding a little water and swirling. Before adding your lentils, make
                sure you give them a quick rinse to ensure they are clean. Stir all all the ingredients together.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/5.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - adding the coconut milk and tomatoes"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Bring the curry to a boil before putting the lid on and turning the heat down to a low simmer. Check
                your lentil packet for their cook time - most split lentils take between 15-20 minutes to cook. Don't
                forget to keep stirring every so often to prevent burning and help even cooking. The curry should become
                a lot thicker and packed with flavour. You can still adjust the spice levels after tasting if needed at
                this point.
            </p>
            <p class="writtenInstruction">
                Once the lentils are soft, serve hot with a garnish of chopped coriander and a touch of coconut milk or
                yoghurt if you have any at hand.
            </p>
            <img
                src="/images/recipes/65c35a1486eaeffe24d99333/6.webp"
                class="instructionImage"
                alt="Red lentil dal with roti - simmering"
                loading="lazy"
            />
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                If you don't fancy a roti because you're on a tight schedule or you just don't have ingredients, you can
                definitely substitute for a portion of rice instead. Or both...
            </p>
            <p class="helpfulTip">
                It is also worth mentioning that if you find yourself without garam masala, cumin and turmeric you can
                replace with an equivalent amount of curry powder.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">The dal can last up to 3 days in the fridge and re-heats well in the microwave.</p>
            <p class="helpfulTip">
                I find that cooked rotis taste best up to 24 hours later but can stay in the fridge for up to 3 days.
                Similarly, the fresh dough can last in the fridge for up to 3 days - ready to be cooked whenever during
                that time. Any cooked rotis that are left over can be re-heated in the microwave but I personally prefer
                dabbing a little water on each side and heating up in an oven for a few minutes.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65c35a1486eaeffe24d99333/main.webp"
            class="headingImage"
            alt="Red lentil dal with roti"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Red lentil dal with roti</strong>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Curry</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 25 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 45 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Red lentil dal with roti</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 25 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 45 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The roti</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">400g Plain flour</li>
                    <li class="recipeIngredient">250ml Warm water</li>
                    <li class="recipeIngredient">3 tbsp Vegetable oil</li>
                    <li class="recipeIngredient">Butter</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The red lentil dal</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">300g Red lentils</li>
                    <li class="recipeIngredient">1 large Red onion</li>
                    <li class="recipeIngredient">400ml Coconut milk</li>
                    <li class="recipeIngredient">600ml Chopped tomatoes</li>
                    <li class="recipeIngredient">2 Vegetable stock cubes</li>
                    <li class="recipeIngredient">1 piece (3cm) Ginger</li>
                    <li class="recipeIngredient">4 cloves of Garlic</li>
                    <li class="recipeIngredient">1 tbsp Sugar</li>
                    <li class="recipeIngredient">1.5 tbsp Paprika</li>
                    <li class="recipeIngredient">1.5 tbsp Garam masala</li>
                    <li class="recipeIngredient">1.5 tbsp Cumin</li>
                    <li class="recipeIngredient">1.5 tbsp Turmeric</li>
                    <li class="recipeIngredient">1 tsp Chilli powder</li>
                    <li class="recipeIngredient">Fresh coriander</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">The roti</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Into a large mixing bowl, sift the plain flour and add the vegetable oil.
                    </li>
                    <li class="recipeInstruction">Boil the water until it becomes slightly warmer than lukewarm.</li>
                    <li class="recipeInstruction">
                        Gradually pour small amounts of the water into the bowl while constantly mixing. The dough
                        should become elastic but not too sticky.
                    </li>
                    <li class="recipeInstruction">
                        Kneed the dough for a couple of minutes before covering and leaving it to rest for 20-30
                        minutes.
                    </li>
                    <li class="recipeInstruction">
                        Once fully rested, split the dough into 8 equal sections and roll each into a ball.
                    </li>
                    <li class="recipeInstruction">
                        Coat the ball of dough in flour to prevent sticking and roll evenly into a circle. The roti
                        should be about 0.5cm thick.
                    </li>
                    <li class="recipeInstruction">
                        Melt some butter in a pan on medium heat. Once melted, add the roti to the pan. Continuously
                        flip the roti every so often until a crispy outer layer is formed. This should only take a
                        couple of minutes.
                    </li>
                    <li class="recipeInstruction">
                        Remove the roti from the pan and allow to cool. Repeat for each roti.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The red lentil dal</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Start by dicing your red onion, finely chopping your garlic and grating your ginger.
                    </li>
                    <li class="recipeInstruction">
                        Heat a pan on medium low with vegetable oil and add the diced onion.
                    </li>
                    <li class="recipeInstruction">
                        Once the onion starts to become translucent, add the garlic and ginger along with the paprika,
                        garam masala, cumin, turmeric, chilli powder and sugar. Fry for a further 2 minutes until
                        fragrant.
                    </li>
                    <li class="recipeInstruction">
                        Add the chopped tomatoes, coconut milk and vegetable stock cubes. Once fully combined, add the
                        rinsed red lentils and mix.
                    </li>
                    <li class="recipeInstruction">
                        Bring the curry to a boil then put the lid on top and reduce the heat to a gentle simmer. Stir
                        occasionally to prevent burning and help even cooking. Lentils generally take between 15-20
                        minutes to cook but check your packet just in case.
                    </li>
                    <li class="recipeInstruction">
                        Once the lentils are soft, serve the dal hot with chopped coriander and a splash of coconut
                        milk or yoghurt if available.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>

This hearty red lentil dal is packed with spices and aromatics that will leave you wondering how something so simple can have so much flavour. With no meat in sight but high in protein, this is a winner for everyone involved.

Red lentil dal with roti

<div class="summary">
    <p class="summaryDescription">
        Who doesn't love a rich and creamy garlic sauce? I'm not sure... but I know how to make it even better. Whack
        some juicy salmon fillets with fresh parsley and a bit more than a drizzle of lemon juice to the mix! I know
        you'll love this recipe not only because it tastes great but because it's so simple to make.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">The salmon</h2>
            <p class="writtenInstruction">
                While your pan heats up, cut your salmon into more manageable sizes but leave the skin on to ensure it
                stays juicy. Once the pan is very hot, add olive oil, pat the salmon dry with a
                paper towel and place the salmon into the pan skin down. Turn the heat down to medium. You can now add
                salt & black pepper as well as the juice of half a lemon to the top of the salmon. Make sure not to move
                the salmon unless checking the skin.
            </p>
            <p class="writtenInstruction">
                Once the skin is crispy, normally about 5-7 minutes, you can flip each piece for a further 1-2 minutes
                to get a nice sear. Set the salmon to one side. Make sure to leave that oil in the pan for it's amazing
                depth of flavour!
            </p>
            <img
                src="/images/recipes/65c2710886eaeffe24d9932b/1.webp"
                class="instructionImage"
                alt="Salmon pasta in a creamy garlic sauce - the salmon"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The creamy garlic sauce</h2>
            <p class="writtenInstruction">
                Now let's start making that sauce to bring it all together! You'll need the following ingredients:
                <br /><em>(Pssst... you should put your pasta in now...)</em>
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Soft cheese</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Whole milk</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Grated parmesan</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Spinach</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Brown onion</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Garlic</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Butter</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh parsley</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Lemon juice</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Chilli flakes</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt & Black pepper</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                On a medium low heat, cook the diced brown onion in the oils released by the salmon (amazing flavour)
                and a tablespoon of butter. Once the onion has become translucent, add the chopped garlic and the chilli
                flakes before frying for another minute. I used about half a teaspoon of chilli flakes.
            </p>
            <img
                src="/images/recipes/65c2710886eaeffe24d9932b/2.webp"
                class="instructionImage"
                alt="Salmon pasta in a creamy garlic sauce - frying the onion & garlic"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Add the milk and soft cheese to the pan while stirring slowly to combine the ingredients. Once a
                sauce-like consistency has been formed, add the parmesan, salt & black pepper to taste and half the
                juice of a lemon. Continue to stir on a medium low heat until fully combined.
            </p>
            <img
                src="/images/recipes/65c2710886eaeffe24d9932b/3.webp"
                class="instructionImage"
                alt="Salmon pasta in a creamy garlic sauce - adding the milk and soft cheese"
                loading="lazy"
            />
            <p class="writtenInstruction">
                At this point, your pasta should be close to being cooked. You want it to be perfectly al dente so that
                it can finish cooking in the sauce. Take a few tablespoons of the pasta water and add it to the sauce
                along with the spinach and chopped parsley. Stir until the spinach has wilted and the sauce has become a
                silky smooth consistency.
            </p>

            <p class="writtenInstruction">
                Continue to add small amounts of pasta water if necessary to loosen the sauce. The goal is for the sauce
                to coat to the pasta... not for the pasta to be swimming in sauce.
            </p>
            <img
                src="/images/recipes/65c2710886eaeffe24d9932b/4.webp"
                class="instructionImage"
                alt="Salmon pasta in a creamy garlic sauce - adding the spinach and parsley"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Drain your pasta and add to the sauce along with your salmon fillets (skin removed). Turn the hob off
                and using the remaining heat, mix everything together gently ensuring that beautiful sauce fully coats
                all the pasta and salmon chunks. This final step should be done fairly quickly to avoid overcooking the
                salmon.
            </p>
            <p class="writtenInstruction">
                Once finished, serve straight away with an additional garnish of chopped parsley, pepper and some more
                parmesan (and if you want, chop and add that crispy salmon for a bit of crunch).
            </p>
            <img
                src="/images/recipes/65c2710886eaeffe24d9932b/5.webp"
                class="instructionImage"
                alt="Salmon pasta in a creamy garlic sauce - final product"
                loading="lazy"
            />
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                If you don't have any salmon in the fridge, you can easily swap it out for chicken breasts to get a
                similar result. I like a smoked paprika and oregano dry rub as the marinade.
            </p>
            <p class="helpfulTip">
                You can also use 300ml of single or double cream instead of the soft cheese and milk combination. To get
                the same creamy consistency, you will need to simmer the sauce (before adding the pasta and salmon) with
                a lid on a low heat. Remember to stir occassionally until the desired thickness is reached.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                Any leftovers can be stored in the fridge for up to 3 days but don't leave it sitting for too long for
                the ideal taste and texture. For the best results, I recommend re-heating on a low heat on the hob and
                adding a small amount of water to rehydrate the sauce and keep it smooth. You can also re-heat in the
                microwave if you're in a hurry but this can lead to oils separating.
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65c2710886eaeffe24d9932b/main.webp"
            class="headingImage"
            alt="Salmon pasta in a creamy garlic sauce"
            loading="lazy"
        />
        <div class="recipeDetails">
            <h2 class="mainRecipeTitle">Salmon pasta in a creamy garlic sauce</h2>
            <span class="tags">
                <strong class="tag">Dinner</strong>
                <strong class="tag">Savoury</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 30 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Salmon pasta in a creamy garlic sauce</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 25 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 35 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">600g Salmon fillets</li>
                    <li class="recipeIngredient">200g Soft cheese</li>
                    <li class="recipeIngredient">250ml Whole milk</li>
                    <li class="recipeIngredient">40g Grated parmesan</li>
                    <li class="recipeIngredient">150g Spinach</li>
                    <li class="recipeIngredient">1 large Brown onion</li>
                    <li class="recipeIngredient">5 cloves of Garlic</li>
                    <li class="recipeIngredient">1 tbsp Butter</li>
                    <li class="recipeIngredient">30g Fresh parsley</li>
                    <li class="recipeIngredient">1 Lemon</li>
                    <li class="recipeIngredient">1 tsp Chilli flakes</li>
                    <li class="recipeIngredient">350g Pasta</li>
                    <li class="recipeIngredient">Salt & Black pepper</li>
                    <li class="recipeIngredient">Olive oil</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Cut your salmon into manageable sizes and pat them dry. Place the salmon fillets skin down into
                        a hot pan with olive oil.
                    </li>
                    <li class="recipeInstruction">
                        Season the top of the salmon with salt & pepper to taste as well as the juice of half a lemon.
                    </li>
                    <li class="recipeInstruction">
                        Once the salmon skin is crispy (normally about 5-7 minutes), flip each fillet and fry for an
                        additional 1-2 minutes for a good sear.
                    </li>
                    <li class="recipeInstruction">
                        Put the cooked salmon to one side - leave the oil released by the salmon in the pan.
                    </li>
                    <li class="recipeInstruction">
                        Salt your boiling water and cook the pasta until al dente - reserve some pasta water.
                    </li>
                    <li class="recipeInstruction">
                        Dice the onion and finely chop the cloves of garlic. In the pan, add butter to the salmon oil
                        and fry the onion on a medium low heat until a golden brown colour.
                    </li>
                    <li class="recipeInstruction">
                        Add the chopped garlic and fry for a further minute. Next, add a teaspoon of chilli flakes (or
                        more if desired) and mix.
                    </li>
                    <li class="recipeInstruction">
                        Pour the milk and soft cheese into the pan while stirring slowly to incorporate all the
                        ingredients. Continue until a thick sauce has formed.
                    </li>
                    <li class="recipeInstruction">
                        Add the grated parmesan, salt & pepper and half the juice of a lemon. Mix until the parmesan has
                        melted.
                    </li>
                    <li class="recipeInstruction">
                        Add a few tablespoons of pasta water to the sauce along with the spinach and chopped parsley. If
                        necessary, continue to add a tablespoon of pasta water while stirring until the sauce becomes a
                        silk smooth consistency.
                    </li>
                    <li class="recipeInstruction">
                        The sauce should be thick enough to coat the pasta and salmon - it should not be too thin.
                    </li>
                    <li class="recipeInstruction">
                        Remove the salmon skin from the fillets and place the fillets back into the sauce with the
                        cooked and drained pasta.
                    </li>
                    <li class="recipeInstruction">Turn the hob off.</li>
                    <li class="recipeInstruction">Carefully but thoroughly mix everything together.</li>
                    <li class="recipeInstruction">
                        Serve straight away with an additional garnish of chopped parsley, ground pepper and some more
                        parmesan.
                    </li>
                </ol>
            </span>
        </div>
    </div>
</div>

If you're looking for a rich sauce to flawlessy enhance delicate salmon fillets, look no further than my salmon pasta in a creamy garlic sauce!

Salmon pasta in a creamy garlic sauce

You absolutely must try this incredible sausage in homemade ravioli with a velvety, creamy tuscan tomato sauce.

Sausage ravioli with a tuscan tomato sauce

<div class="summary">
    <p class="summaryDescription">
        I don't think I will ever eat a classic cheese toastie ever again without this herb mayonnaise. And everyone
        I've made this for agrees. The amount of fresh flavour it adds is amazing. It also works great with a slice of
        ham or whatever meat filling you are craving.
    </p>
    <div class="writtenInstructions">
        <span>
            <h2 class="secondaryRecipeTitle">The herb mayonnaise</h2>
            <p class="writtenInstruction">
                I could genuinely eat spoonfuls of this by itself for an entire meal. Quickly find these ingredients to
                get started:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Fresh coriander</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Fresh parsley</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Spring onions</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Mayonnaise</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Honey</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Lime</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Salt</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Begin by removing the thick stems from the coriander and parsley so you only have smaller stems and
                leaves remaining. Wash and dry before putting into a blender. Grab your spring onions and cut off the
                root, wash and dry. Cut the spring onions into smaller chunks, to make it easier to blend, then add to
                the blender. Blend until a no large lumps remain and a fairly thick mixture has formed. This should be
                reasonably quick - about 10 seconds.
            </p>
            <img
                src="/images/recipes/65da00468ac7bdf84c0cf579/1.webp"
                class="instructionImage"
                alt="Cheese toastie with a herb mayonnaise - creating the herb base"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Add the mayonnaise, honey, lime juice and salt to the mixture and blend for another 10 seconds until
                everything has combined. A smooth, glossy mixture should have formed now. Adjust the ingredients added
                to your taste. So: if you want the sauce to be smoother, add more mayonnaise; if you want the sauce to
                be sweet add more honey; if you want the sauce to be more acidic, add more lime juice and if you want it
                to be saltier, add more salt. Repeat this step until you get the exact flavour you want.
            </p>
            <img
                src="/images/recipes/65da00468ac7bdf84c0cf579/2.webp"
                class="instructionImage"
                alt="Cheese toastie with a herb mayonnaise - adding the mayonnaise"
                loading="lazy"
            />
        </span>
        <span>
            <h2 class="secondaryRecipeTitle">The toastie</h2>
            <p class="writtenInstruction">
                Let's get started on building the cheese toastie to hold that incredible herb mayonnaise. You will need
                the following ingredients:
            </p>
            <ul class="writtenIngredients">
                <li class="writtenIngredient">
                    <strong>Sourdough</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Mature cheddar</strong>
                </li>
                <li class="writtenIngredient">
                    <strong>Butter</strong>
                </li>
            </ul>
            <p class="writtenInstruction">
                Grab two slices of your sourdough and grate enough cheese onto each slice until you're satisfied. I
                chose a mature cheddar for its nutty and tangy flavour which beautifully compliments the fresh, citrus
                herb mayonnaise. Add the herb mayonnaise to the centre of one of the halves. Now, carefully place the
                other half on top and press down firmly without squashing it. You should be able to make 6 sandwiches.
            </p>
            <img
                src="/images/recipes/65da00468ac7bdf84c0cf579/3.webp"
                class="instructionImage"
                alt="Cheese toastie with a herb mayonnaise - building the toastie"
                loading="lazy"
            />
            <p class="writtenInstruction">
                To a pan on low heat, add the butter. Once the butter has melted, place your sandwiches into the pan.
                Move your sandwiches around to help them soak up all the melted butter - this will ensure an even
                browning of the bread. Turn the heat to medium and leave it to fry. A medium heat allows the cheese
                inside to melt without burning the bread. This should be about 2-3 minutes.
            </p>
            <p class="writtenInstruction">
                When the bottom of the sandwich is perfectly toasted, add a little more butter to the pan. When melted,
                flip the sandwiches and once again move them around to allow the bread to soak up all that melted
                butter. Cook for another 2-3 minutes.
            </p>
            <img
                src="/images/recipes/65da00468ac7bdf84c0cf579/4.webp"
                class="instructionImage"
                alt="Cheese toastie with a herb mayonnaise - cooking the toastie"
                loading="lazy"
            />
            <p class="writtenInstruction">
                Serve immediately. You can enjoy these cheese toasties by itself or with a rich, creamy tomato soup.
            </p>
        </span>
    </div>
    <h2 class="secondaryRecipeTitle">Some helpful tips</h2>
    <div class="summaryTips">
        <span>
            <h3 class="tertiaryRecipeTitle">Alternative ingredients</h3>
            <p class="helpfulTip">
                The beauty of this herb mayonnaise, is that you have a lot of flexibility for what ingredients to use.
                Other herb options you could use are chives or basil but you could also add avocado to lean more into
                that mild, nutty flavour. If you don't have any limes, you could always swap it out for a lemon.
            </p>
        </span>
        <span>
            <h3 class="tertiaryRecipeTitle">Storage & re-heating</h3>
            <p class="helpfulTip">
                Once you've cooked your cheese toastie I would eat it right away to prevent it from getting soggy and
                greasy. I wouldn't try to save a cooked toastie for later in the fridge. But the good news is, the herb
                mayonnaise can last for up to 2 days in the fridge so you can make fresh cheese toasties whenever you
                want!
            </p>
        </span>
    </div>
</div>

<div
    class="instructions"
    id="instructions"
>
    <div class="recipeHeading">
        <img
            src="/images/recipes/65da00468ac7bdf84c0cf579/main.webp"
            class="headingImage"
            alt="Cheese toastie with a herb mayonnaise"
            loading="lazy"
        />
        <div class="recipeDetails">
            <strong class="mainRecipeTitle">Cheese toastie with a herb mayonnaise</strong>
            <span class="tags">
                <strong class="tag">Lunch</strong>
                <strong class="tag">Sandwich</strong>
                <strong class="tag">Quick & Easy</strong>
            </span>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
    </div>
    <div id="printArea">
        <div class="recipeDetailsHidden">
            <h2 class="mainRecipeTitle">Cheese toastie with a herb mayonnaise</h2>
            <div class="headingInformationContainer">
                <span class="headingInformation"> <strong>PREP TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>COOK TIME:</strong> 10 MINUTES </span>
                <span class="headingInformation"> <strong>TOTAL TIME:</strong> 20 MINUTES </span>
                <span class="headingInformation"> <strong>SERVINGS:</strong> 4 PEOPLE </span>
            </div>
        </div>
        <h2 class="secondaryRecipeTitle">Ingredients</h2>
        <div class="recipeIngredients">
            <span>
                <h3 class="tertiaryRecipeTitle">The herb mayonnaise</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">30g Fresh coriander</li>
                    <li class="recipeIngredient">30g Fresh parsley</li>
                    <li class="recipeIngredient">5 Spring onions</li>
                    <li class="recipeIngredient">2 tbsp Mayonnaise</li>
                    <li class="recipeIngredient">2 tbsp Honey</li>
                    <li class="recipeIngredient">1 Lime</li>
                    <li class="recipeIngredient">Salt</li>
                </ul>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The cheese toastie</h3>
                <ul class="recipeIngredientsList">
                    <li class="recipeIngredient">12 slices of Sourdough</li>
                    <li class="recipeIngredient">Cheddar cheese (as much as you want)</li>
                    <li class="recipeIngredient">Butter</li>
                </ul>
            </span>
        </div>
        <h2 class="secondaryRecipeTitle">Instructions</h2>
        <div class="recipeInstructions">
            <span>
                <h3 class="tertiaryRecipeTitle">The herb mayonnaise</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Remove the thick stems from the coriander and parsley so that only the smaller stems and leaves
                        remain. Wash, dry and add to the blender.
                    </li>
                    <li class="recipeInstruction">
                        Wash and dry the spring onions before cutting them into smaller chunks. Add to the blender.
                    </li>
                    <li class="recipeInstruction">
                        Blend for about 10 seconds or until no large lumps remain and a fairly thick mixture has formed.
                    </li>
                    <li class="recipeInstruction">
                        Add the mayonnaise, honey, lime juice and salt to the mixture and blend for another 10 seconds
                        or until a smooth, glossy mixture has formed. Taste, adjust and blend the ingredients to your
                        preference.
                    </li>
                </ol>
            </span>
            <span>
                <h3 class="tertiaryRecipeTitle">The cheese toastie</h3>
                <ol class="recipeInstructionsList">
                    <li class="recipeInstruction">
                        Fully cover each slice of sourdough until you are satisfied. Add about 2 tablespoons of the herb
                        mayonnaise to the centre of one slice. Carefully, pace the other slice on top and press down.
                        Repeat until you have made all your sandwiches.
                    </li>
                    <li class="recipeInstruction">
                        Heat a pan on low heat with a teaspoon of butter. Once the butter has melted, comfortably place
                        as many sandwiches that will fit into the pan. Move each sandwich around to soak up the butter.
                    </li>
                    <li class="recipeInstruction">
                        Turn the heat up to medium and leave until the bottom slice has toasted - about 2-3 minutes. Add
                        another teaspoon of butter and once melted, flip the sandwiches before moving them around to
                        soak up the butter. Fry for another 2-3 minutes.
                    </li>
                    <li class="recipeInstruction">Serve immediately by itself or with a rich, creamy tomato soup.</li>
                </ol>
            </span>
        </div>
    </div>
</div>

Everyone loves a classic cheese toastie... but add a couple tablespoons of this fresh, citrus herb mayonnaise and this sandwich is now in a league of its own.

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