Recipes – Page 1058 – Recipe Collectors

Crispy Vegetable & Feta Fritters

About This Recipe

Crispy Vegetable & Feta Fritters are a fresh and colorful vegetarian dish that combines grated courgette, beetroot, fragrant herbs, and creamy feta cheese into crisp golden patties. Light yet satisfying, these fritters are perfect for brunch, lunch, or a simple evening meal. Their vibrant color and Mediterranean-inspired flavors make them just as suitable for a casual family meal as they are for picnics or buffet tables.

Why You’ll Love These Vegetable Fritters

This beetroot feta fritters recipe is quick to prepare and uses wholesome ingredients that create plenty of flavor with very little effort. Fresh herbs brighten every bite, while feta adds a delicious creamy, salty contrast to the naturally sweet beetroot. If you enjoy easy vegetarian dishes, explore our Vegetable Recipes, Cheese Recipes, Vegetarian Recipes, Brunch Recipes, and Mediterranean Recipes.

Making Beetroot Feta Fritters

Grated courgette, herbs, lemon zest, feta, and rice flour create the base of these flavorful fritters. The grated beetroot is folded in gently to preserve its beautiful marbled appearance before the mixture is pan-fried until crisp and golden. Serve them immediately for the best texture, accompanied by a cool cucumber yogurt dip that perfectly balances the warm fritters.

Serving Suggestions

Crispy Vegetable & Feta Fritters are delicious with mixed salad leaves, roasted vegetables, grilled chicken, or smoked salmon. They also make an excellent vegetarian starter, picnic dish, or buffet favorite. Leftover fritters can even be tucked into wraps or sandwiches for an easy lunch the following day.

Storage Tips

Store leftover fritters in an airtight container in the refrigerator for up to three days. Reheat them in a frying pan, oven, or air fryer to restore their crispy exterior before serving. For additional food storage recommendations, visit the FDA Food Safety website.

Crispy Vegetable & Feta Fritters are an easy vegetarian recipe that delivers colorful presentation, fresh Mediterranean flavors, and crisp texture in every delicious bite.

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Italian Aubergine Cheese Bake

About Italian Aubergine Cheese Bake

Italian Aubergine Cheese Bake combines grilled aubergine, tomato, basil, mozzarella and Parmesan in a simple layered Casserole. The ingredients are closely associated with Italian cooking, where aubergine is frequently paired with tomatoes, herbs and cheese. The result is a comforting vegetarian dish with soft vegetables, a rich tomato sauce and a golden cheese topping.

Preparing the Tomato Sauce

The sauce starts with onion and garlic gently cooked in olive oil. Once softened, canned plum tomatoes and fresh basil are added and simmered for around 15 minutes. This short cooking time allows the tomatoes to reduce slightly and gives the garlic, onion and basil time to flavour the sauce.

The sauce should remain moist enough to surround the aubergine during baking. If it becomes extremely thick while simmering, a small splash of water can be added before assembling the casserole.

Why Grill the Aubergine First?

Aubergine contains a considerable amount of moisture and has a sponge-like texture that readily absorbs oil. Grilling the slices before assembling the bake softens them, encourages browning and helps concentrate their flavour.

Brush the slices lightly with olive oil rather than pouring oil directly into the pan. A hot griddle produces browned marks quickly while helping the aubergine cook without becoming unnecessarily oily.

Building the Layers

Begin with a little tomato sauce in the bottom of the baking dish. This prevents the first layer of aubergine from drying out or sticking. Half of the aubergine is then covered with mozzarella and Parmesan before the process is repeated.

Finishing with cheese on top ensures the bake develops a golden, bubbling surface in the oven. Roughly chopped mozzarella creates soft melted pockets, while Parmesan contributes a stronger savoury flavour.

Mozzarella and Parmesan

The two cheeses perform different jobs. Mozzarella melts smoothly and adds creaminess, while Parmesan has a firmer texture and more concentrated flavour. Together they give the dish both richness and a browned surface.

Because both cheeses naturally contain salt, season the individual layers cautiously. It is easier to add seasoning at the table than to correct an overly salty finished dish.

A Vegetarian Main Course

This bake contains no meat or fish and works well as a Vegetarian dinner. The aubergine provides the substantial vegetable base, while mozzarella and Parmesan add protein and richness.

Serve it with a simple Salad for contrast. A fresh green salad or tomato-based salad works particularly well because the casserole itself is warm, soft and rich.

Italian and Mediterranean Flavours

Aubergine, tomatoes, olive oil, basil and cheese are familiar ingredients throughout Mediterranean cooking. Their combination gives this recipe a straightforward flavour profile without requiring many spices or complicated preparation.

The dish is particularly close in spirit to other baked Italian aubergine recipes, although this version keeps the preparation relatively simple with only a few layers and a basic tomato sauce.

Chicken and Chilli Variation

The original recipe also suggests a heartier variation using cooked chicken and fresh red chilli. The chilli is cooked with the onion and garlic, while pieces of chicken are layered between the aubergine.

This changes the dish from a vegetarian casserole into a poultry-based meal and increases both the protein and calorie content. The basic tomato, aubergine and cheese structure remains unchanged.

Preparing Ahead

The tomato sauce and grilled aubergine can both be prepared before assembling the dish. Once layered, the casserole can be kept refrigerated for a short period before baking.

If it goes into the oven directly from the refrigerator, allow a little additional cooking time so the centre becomes thoroughly hot. The cheese should be melted and bubbling before serving.

Storage and Reheating

Leftovers keep well because the tomato sauce prevents the aubergine from drying out. Refrigerate them promptly in a covered container and use within about 3 days.

For reheating, an oven gives the best result because it heats the layers while refreshing the melted cheese on top. Heat until thoroughly hot throughout before serving.

Food Safety

Keep mozzarella and Parmesan refrigerated before use and cool leftovers promptly after the meal. Wash the aubergines, basil and other fresh produce before preparation. For current guidance on safe preparation, storage and reheating of food at home, consult the U.S. Food and Drug Administration food-safety information.

Italian Aubergine Cheese Bake is a straightforward way to turn familiar Vegetables into a warm and satisfying meal. Tender aubergine, basil-scented tomato sauce and melted cheese give the dish plenty of flavour while keeping the ingredient list pleasantly uncomplicated.

Provençal Seafood Stew

About Provençal Seafood Stew

Provençal Seafood Stew is a light but satisfying combination of white fish, mussels and squid cooked in a tomato-based broth scented with garlic and thyme. The ingredients reflect the straightforward Mediterranean character associated with cooking in southern France, where seafood, tomatoes, olive oil and fresh herbs frequently share the same pot.

A Mixture of Fish and Shellfish

The combination of three different types of seafood gives this dish much of its character. Cod or haddock provides substantial pieces of tender white fish, mussels contribute their distinctive shellfish flavour and squid adds another texture. Together they make the stew more interesting than a dish prepared with only one type of Fish.

Because seafood cooks quickly, it is added only after the tomato broth has developed its flavour. Five to six minutes of covered cooking should be sufficient for the fish to cook through, the squid to become tender and the mussels to open.

The Provençal Tomato Base

Shallots and garlic are gently softened in olive oil before chopped tomatoes, tomato purée and thyme are added. Cooking the tomatoes briefly before adding the stock helps concentrate their flavour and creates a richer base for the stew.

Fish stock then turns this mixture into a light broth. It should remain loose enough to ladle into bowls rather than becoming a thick tomato sauce.

Cooking the Mussels Safely

Fresh mussels need a little attention before they go into the pan. Scrub the shells, remove the beards and check that open mussels close when tapped. Any that remain open should be discarded.

During cooking, the process is reversed: properly cooked mussels should open. Discard any shells that remain firmly closed after cooking rather than trying to force them open.

Choosing the White Fish

Cod and haddock are both suitable because their mild flavour works well with tomatoes, garlic and shellfish. Cut the fillet into reasonably large pieces so it does not completely break apart while simmering.

A firm white fish is particularly useful in a Stew because it retains its shape while still becoming tender enough to flake easily with a fork.

Keeping the Squid Tender

Squid can become tough when handled poorly, but this recipe uses a short cooking time. Cleaned squid rings are added at the same time as the fish and mussels and cook quickly in the covered pan.

Avoid extending the cooking time unnecessarily once the fish is done and the mussels have opened. The seafood is at its best when served straight from the pan.

Simple Mediterranean Flavours

There is deliberately little seasoning beyond garlic, thyme, tomato, salt and pepper. This keeps the flavour of the seafood at the centre of the dish rather than hiding it beneath heavy spices or sauces.

Fresh parsley added immediately before serving brings colour and a clean herbal note to the finished bowls. A little gluten-free bread alongside is useful for enjoying the remaining broth.

A Light Main Course

Despite containing three types of seafood, the stew remains relatively light because it contains no cream, butter or heavy thickener. The tomato and fish-stock broth provides plenty of flavour without making the dish overly rich.

This makes Provençal Seafood Stew suitable for a relaxed family dinner as well as a more leisurely weekend meal. Served in generous bowls, it needs very little accompaniment to become a complete Main Course.

From Everyday Dinner to Special Occasion

The preparation is uncomplicated, but the combination of mussels, squid and white fish gives the finished dish a more festive appearance than an everyday fish soup. That makes it equally useful for casual dinners and special occasions.

Most importantly, the recipe depends on short, careful cooking rather than complicated technique. Once the tomato broth is ready, the seafood needs only a few minutes before the stew can go directly from the pan to the table.

Chicken With Peppers

About Chicken With Peppers

Chicken With Peppers is a colourful and uncomplicated oven-baked dish that combines juicy chicken thighs with tomatoes, red and yellow peppers, red onions, garlic and fresh thyme. Everything cooks together in one roasting tin, allowing the flavours of the chicken and vegetables to mingle as they roast. The result is a comforting main course with plenty of flavour but relatively little hands-on preparation.

The combination of chicken and peppers is particularly successful because each ingredient brings something different to the dish. The chicken provides richness, while the peppers become noticeably sweeter as they roast. Tomatoes soften and release their juices, creating the beginnings of a naturally flavourful sauce in the bottom of the roasting tin. Red onions add another layer of sweetness, and garlic and thyme provide the savoury, aromatic background.

Why Roasting Everything Together Works

Cooking all the main ingredients in the same roasting tin is more than simply a convenient way to reduce washing up. As the chicken thighs roast, their juices run into the vegetables underneath. At the same time, the tomatoes release moisture and the peppers and onions slowly soften and caramelise. These juices combine with the olive oil, balsamic vinegar, garlic, thyme and smoked paprika to create a light but intensely flavoured coating for both the chicken and vegetables.

Smoked paprika plays an important role in the finished flavour. It adds warmth and a gentle smoky quality without making the dish particularly hot or spicy. This works especially well with the sweetness of the roasted peppers. Balsamic vinegar provides the contrast, bringing acidity and a subtle sweetness that prevents the roasted flavours from becoming too heavy.

Turning and basting the chicken occasionally during roasting helps coat it with the seasoned juices from the tin. It also encourages even browning and keeps the surface moist while the chicken cooks. Boneless, skinless chicken thighs are particularly suitable because they remain succulent during the relatively long roasting time and absorb plenty of flavour from the other ingredients.

Serving and Adapting Chicken With Peppers

The original recipe keeps the serving suggestion simple with a crisp green salad. This is a good choice because the fresh leaves provide contrast to the warm, sweet roasted vegetables. If you prefer a more substantial dinner, roasted potatoes, rice or gluten-free bread are excellent additions. They are particularly useful for soaking up the tomato-rich juices left in the roasting tin.

You can also adjust the vegetables according to what you have available. Courgette, aubergine or additional peppers can work well, although adding vegetables with a high water content may increase the amount of liquid in the roasting tin. Keep the vegetables in reasonably large pieces so they retain some texture during the hour in the oven.

Leftovers can be turned into another meal rather than simply reheated. The original recipe suggests combining cooked chicken with roasted red pepper, pesto, rocket and balsamic glaze on gluten-free bread. The cold chicken and peppers can also be added to a salad or used as a filling for a sandwich or wrap.

If you enjoy straightforward chicken dishes that can be prepared without complicated techniques, explore our Chicken Recipes collection for more ideas.

Choosing and Preparing the Ingredients

Using ripe tomatoes and firm, sweet peppers makes a noticeable difference because much of the character of this dish comes directly from the vegetables. Cutting the peppers into substantial pieces prevents them from disappearing into the sauce during roasting, while thick wedges of red onion retain some structure and develop attractive caramelised edges.

Fresh thyme works particularly well because its earthy aroma can withstand the long cooking time. Strip the leaves from the stems before adding them to the roasting tin so they distribute evenly through the vegetables. The garlic should be crushed so that its flavour blends into the olive oil and vegetable juices rather than remaining concentrated in individual pieces.

The chicken thighs should be arranged on top of the vegetables rather than buried underneath them. This exposes the chicken to the dry heat of the oven so that it can brown properly while still allowing the juices to drip onto the vegetables below. If the chicken thighs vary greatly in size, check the largest pieces carefully before serving.

Food Safety When Cooking Chicken

Raw poultry needs careful handling in the kitchen. Keep raw chicken and its juices away from salad ingredients and other foods that will not receive further cooking. Use clean utensils and preparation surfaces, and wash anything that has been in contact with raw poultry before using it for cooked food.

The chicken must be completely cooked before serving. Check the thickest part of the largest thigh and make sure it reaches an internal temperature of 74°C (165°F). A digital food thermometer is the most reliable way to check this. You can read more about safe food preparation and storage in the FDA Food Safety at Home guidance.

Chicken With Peppers is ultimately a simple recipe built around ingredients that work naturally together. Sweet roasted peppers and onions, juicy tomatoes, tender chicken, aromatic thyme and smoky paprika create plenty of depth without requiring a complicated sauce. The splash of balsamic vinegar pulls those flavours together, giving you an easy oven dinner that is colourful, versatile and equally suitable for a family meal or a relaxed dinner with friends.

Steak with Creamy Butter Beans

About Steak with Creamy Butter Beans

Steak with Creamy Butter Beans combines tender fillet Beef with a simple mixture of butter beans, slowly softened leeks, garlic, parsley and natural yogurt. Rather than serving the steak with potatoes or another traditional accompaniment, the creamy beans provide a hearty base with plenty of texture and flavour.

Cooking the Leeks Slowly

The recipe begins by gently cooking finely sliced leeks and garlic in olive oil. A low heat and relatively long cooking time of 12 to 15 minutes allow the leeks to soften thoroughly without becoming heavily browned.

As the leeks cook, their flavour becomes milder and sweeter. Garlic adds a savoury background that works with both the beans and the beef.

Making the Butter Beans Creamy

Rinsed and drained butter beans are added directly to the softened leeks. Enough water is added to just cover them before they are simmered for another 8 to 10 minutes.

Cooking the beans until very soft is intentional. Their naturally creamy texture becomes even more pronounced and creates a substantial base for the steak without requiring a heavy cream sauce.

Cooking the Fillet Steak

While the beans simmer, a griddle pan is heated until very hot. The fillet steaks are then cooked to the preferred level of doneness.

Fillet steak is naturally tender and requires relatively little preparation. After cooking, allow the steaks to rest before slicing. Resting helps retain the meat juices rather than losing them immediately onto the chopping board.

Finishing the Creamy Beans

Natural yogurt, extra virgin olive oil and chopped parsley are stirred through the beans just before serving. The yogurt adds creaminess and a slight tang without making the dish excessively rich.

Extra virgin olive oil gives the beans additional richness, while parsley provides a fresh herbal finish. Taste before serving and adjust the salt and pepper as needed.

Serving as a Main Course

Slice the rested steaks into large pieces and arrange them over the creamy beans. This creates a straightforward Main Course in which the beans effectively replace a more traditional potato or rice accompaniment.

A green vegetable or simple salad works well alongside if you want to add freshness without making the meal considerably heavier.

Why Beef and Butter Beans Work Together

Butter beans have a mild flavour and soft texture, so they provide a useful contrast to seared steak. Their creaminess also works particularly well with the juices released by the sliced beef.

Leeks, garlic and parsley keep the bean mixture savoury but relatively light, allowing the flavour of the fillet steak to remain prominent.

Spicy Beans on Toast Variation

The original recipe includes a meat-free variation using butter beans with leek, red pepper, tomato ketchup and gluten-free Worcestershire sauce. Parsley and flaked almonds are added before the beans are spooned over gluten-free toast.

This variation contains approximately 310 calories per serving. Because it includes almonds, its dietary and allergen classifications differ from those of the main steak recipe.

Preparing and Storing

The creamy bean mixture can be prepared shortly before the steaks are cooked and kept warm over very low heat. If it thickens too much, add a small splash of water before serving.

Leftovers should be cooled promptly and refrigerated. Store the steak separately when possible so the beans can be reheated thoroughly without overcooking the meat.

Food Safety

Keep raw beef refrigerated until needed and use clean utensils and preparation surfaces. Cooking preferences for whole steaks can vary, but extra care is appropriate when serving people who are at increased risk from foodborne illness.

For current information about safe meat preparation and storage, consult the U.S. Food and Drug Administration food-safety information.

Steak with Creamy Butter Beans is a simple way to pair tender fillet steak with a hearty bean accompaniment. Soft leeks, garlic, yogurt, parsley and olive oil turn the butter beans into a creamy base that makes the dish satisfying without relying on a heavy sauce.

Thai Chicken Sesame Patties

About Thai Chicken Sesame Patties

Thai Chicken Sesame Patties combine minced Chicken with toasted sesame seeds, fresh coriander, spring onions, ginger and gluten-free soy sauce. The small patties are fried until golden and served with Thai sweet chilli dipping sauce, creating a dish with savoury, aromatic, sweet and mildly spicy flavours.

Toasting the Sesame Seeds

The recipe begins by dry-frying the sesame seeds in a nonstick pan. Toasting them for approximately 2 minutes develops their naturally nutty flavour and gives them a more noticeable presence in the finished patties.

Stir them frequently because sesame seeds are small and can darken quickly. Once golden, remove them from the pan and set them aside while the remaining ingredients are prepared.

Preparing the Chicken Mixture

Spring onions and coriander are finely chopped in a food processor before being combined with the minced chicken. A knife can be used instead when a food processor is unavailable.

Fresh ginger, gluten-free light soy sauce, toasted sesame seeds and egg white complete the mixture. The egg white helps bind the ingredients without adding a heavy texture.

Shaping the Patties

The mixture is divided into 20 portions, producing five small patties per serving. Wet hands make the relatively sticky chicken mixture much easier to shape.

Flatten each portion slightly rather than making round meatballs. The increased surface area helps the patties cook evenly and creates more golden exterior during frying.

Why the Patties Need Chilling

Once shaped, the patties are refrigerated for at least 1 hour. This resting period helps them become firmer and reduces the chance of them breaking when transferred to the frying pan.

They can be chilled for longer when preparing the recipe ahead, making them useful for a Party where some of the preparation needs to be completed in advance.

Cooking the Chicken Patties

A combination of sesame oil and sunflower oil is used for frying. Sesame oil reinforces the flavour already provided by the toasted seeds, while sunflower oil provides additional cooking fat.

Cook the patties for approximately 10 minutes, turning them once or twice. Because they contain minced poultry, the centres need to be completely cooked before serving.

Serving with Sweet Chilli Sauce

Thai sweet chilli dipping sauce provides sweetness, acidity and mild heat. Serve it separately so each person can add as much as preferred.

Extra coriander leaves and spring onion curls make a simple garnish. For a more substantial meal, combine the patties with vegetables, rice or another suitable Side Dish.

Thai Flavours

Ginger, coriander, spring onions, sesame and sweet chilli sauce give these patties their Asian character, while the original recipe specifically identifies them with Thailand. The flavours are distinctive without requiring a long list of spices.

The small size also makes the patties flexible. They can be served as finger food, an appetiser or as part of a larger dinner.

Baby Leaf Stir-Fry

The original recipe suggests a quick vegetable stir-fry as an accompaniment. Ready-prepared baby leaves and vegetables are cooked briefly in sesame oil and finished with gluten-free soy sauce and Thai sweet chilli dipping sauce.

This provides a simple vegetable side that uses many of the same flavours as the chicken patties and contains approximately 54 calories per serving.

Food Safety

Minced chicken must be cooked thoroughly because harmful bacteria can be present throughout the meat. Keep raw chicken refrigerated, prevent it from coming into contact with ready-to-eat ingredients and wash hands and utensils carefully after handling it.

For current guidance on safely preparing and cooking poultry, consult the U.S. Food and Drug Administration food-safety information.

Thai Chicken Sesame Patties are a versatile Poultry recipe that combines juicy minced chicken with toasted sesame, ginger and fresh herbs. Served with sweet chilli sauce, they work equally well as small party bites or as the centre of a complete meal.

Lime Chilli Baked Halibut

About Lime Chilli Baked Halibut

Lime Chilli Baked Halibut combines tender white fish with tomatoes, spring onions, carrots, garlic and chilli in individual baking-paper parcels. Lime juice and gluten-free soy sauce provide the seasoning, while fresh coriander adds an aromatic finish. Cooking everything together in the Oven traps steam around the fish and produces a light sauce from the vegetable and citrus juices.

Why Bake Halibut in Parcels?

Halibut is a lean, firm white fish that can become dry when exposed to intense heat for too long. Baking it inside a sealed parcel creates a moist cooking environment. Steam released by the vegetables and lime remains around the fillet rather than escaping into the oven.

This method also has the advantage of keeping each serving together. Every parcel contains one halibut fillet and its share of vegetables, herbs and seasoning.

Preparing the Vegetables

Tomatoes and spring onions are divided between the four halibut fillets. The carrots are cut into thin julienne strips so they can soften during the relatively short cooking time.

Sliced garlic and red chilli provide stronger flavours, while fresh coriander adds a lighter herbal character. Deseeding the chilli reduces some of its heat without removing its flavour completely.

Lime and Soy Sauce

Fresh lime juice provides acidity that works particularly well with Seafood. Gluten-free soy sauce contributes saltiness and savoury depth, so additional salt should be added carefully.

As the parcels cook, the lime juice, soy sauce and juices released by the tomatoes combine naturally around the halibut. There is therefore no need to prepare a separate sauce.

Sealing the Parcels

Use pieces of nonstick baking paper large enough to fold comfortably around the fish and vegetables. Bring the edges together and seal them securely so steam cannot escape too quickly.

Place the completed parcels on a baking sheet before transferring them to the oven. Be careful when opening them after cooking because hot steam will escape from inside.

Cooking the Halibut

The parcels bake at 220°C for approximately 15 minutes. The exact cooking time can vary according to the thickness of the halibut fillets.

The fish should be opaque and separate easily when tested. Avoid extending the cooking time unnecessarily, as halibut has relatively little fat and can lose moisture when overcooked.

Serving the Dish

Steamed green beans are suggested as the accompaniment and keep the meal light. Rice or additional Vegetables can be added when a larger meal is wanted.

The parcels can be opened at the table or just before plating. Spoon the aromatic liquid collected inside each parcel over the fish rather than discarding it.

Thai-Style Variation

The original recipe also includes a richer Thai-style variation. Halibut is gently cooked in a sauce made with red Thai curry paste, gluten-free fish stock and coconut milk, then served over wilted spinach.

Toasted sesame seeds finish that version and provide additional texture. Because sesame is included, the dietary and allergen classifications of the variation differ from those of the main recipe.

Storing Leftovers

Freshly cooked halibut has the best texture when eaten immediately. If leftovers remain, cool them promptly and store them covered in the refrigerator.

Reheat the fish gently and only until thoroughly hot. Repeated or prolonged heating can make the halibut noticeably firmer and drier.

Food Safety

Keep raw halibut refrigerated until preparation and prevent contact between raw fish and ingredients that will be eaten without further cooking. Wash hands, knives and preparation surfaces thoroughly after handling raw seafood.

For current guidance about selecting, storing and preparing seafood safely, consult the U.S. Food and Drug Administration food-safety information.

Lime Chilli Baked Halibut is a light Fish dinner that relies on a simple parcel-cooking technique for both flavour and moisture. Fresh vegetables, citrus, chilli and coriander give the mild halibut plenty of character without hiding the flavour of the fish itself.

Crispy Vegetable & Feta Fritters

Equipment

Ingredients

Optional Cucumber Yogurt Dip

Instructions

Notes & Wine Advice

Recipe Notes

Wine Advice

Nutrition values

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About This Recipe

Why You’ll Love These Vegetable Fritters

Making Beetroot Feta Fritters

Serving Suggestions

Storage Tips

Mini Smoked Trout Quiches

Ingredients

Instructions

Notes & Wine Advice

For smoked trout baked eggs,

Nutrition values

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Chicken With Mango Salsa

Ingredients

Instructions

Notes & Wine Advice

For chicken & mango toasts,

Nutrition values

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Mediterranean Squid

Ingredients

Instructions

Notes & Wine Advice

For salt & pepper squid,

Nutrition values

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Italian Aubergine Cheese Bake

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Advice

Recipe Notes

Aubergine, Chilli & Chicken Variation

Storage Advice

Wine Advice

Nutrition values

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About Italian Aubergine Cheese Bake

Preparing the Tomato Sauce

Why Grill the Aubergine First?

Building the Layers

Mozzarella and Parmesan

A Vegetarian Main Course

Italian and Mediterranean Flavours

Chicken and Chilli Variation

Preparing Ahead

Storage and Reheating

Food Safety

Provençal Seafood Stew

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Advice

Seafood Advice

Storage Advice

Hot & Sour Fish Soup Variation

Wine Advice

Nutrition values

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About Provençal Seafood Stew

A Mixture of Fish and Shellfish

The Provençal Tomato Base

Cooking the Mussels Safely

Choosing the White Fish

Keeping the Squid Tender

Simple Mediterranean Flavours

A Light Main Course

From Everyday Dinner to Special Occasion