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Bolo combines two of humanity’s most important inventions to date: the knife & the wheel – creating the perfect Rolling Knife! A knife that rolls easily through your food, giving you precision cutting and incredible power, all in one motion. … Continue reading
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Ingredients For the dressing 1 garlic clove a handful of coriander stems or roots 1 tsp golden caster sugar 1 red chilli, deseeded, plus 1 tsp chopped to garnish 2cm/¾in piece of root ginger, peeled and roughly chopped juice of … Continue reading
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Ingredients ½ ripe green or orange-fleshed melon, cut into large chunks ¼ cucumber, peeled and chopped into chunks 3 vine tomatoes, chopped ½ bunch mint, roughly chopped ½ bunch coriander, roughly chopped 1 tbsp olive oil ¼ tsp mint sauce toasted … Continue reading
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Ingredients 3 tbsp rice vinegar 1 tbsp caster sugar few splashes of toasted sesame oil 2 spring onions, finely sliced 1 large cucumber, halved lengthways 300g radishes, sliced small handful coriander leaves Method In a large bowl mix together the … Continue reading
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Ingredients 2 x 400g cans chickpeas 2 tsp olive oil 2 tsp ground cumin 2 tsp smoked paprika 2 avocados, stoned, peeled and chopped juice 1 lime small pack coriander, chopped 8 soft corn tortillas 1 small iceberg lettuce, shredded … Continue reading
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Ingredients 2 x 410g cans butter beans, drained and rinsed 6 tbsp olive oil 1 garlic clove, crushed juice of 1 small lemon small handful mint leaves, roughly chopped 4 leg of lamb steaks, weighing about 140g/5oz each 1 tbsp … Continue reading
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Ingredients 1 onion, chopped 1 stick of celery, thinly sliced 25 g butter 2 tbsp risotto or pudding rice 1 generous sprig of summer savory or thyme 350g shelled broad beans (about 1.3kg/3lb before podding) 1l chicken or vegetable stock, … Continue reading
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Ingredients 2kg fresh broad beans in the pod, or 550g/1lb 4oz frozen 3 tbsp olive oil 1 carrot, 1 onion and 1 celery stick, all roughly chopped 2 garlic cloves, chopped 1 tsp golden caster sugar, plus a pinch 1 … Continue reading
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Ingredients 200g orecchiette 4 tbsp olive oil 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil) 4 fat garlic cloves, thinly sliced 1 red chilli, thinly sliced zest 1 lemon, plus juice ½ 50g fresh breadcrumbs 200g purple sprouting … Continue reading
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Ingredients 200g basmati rice 1 tbsp olive oil 1 large onion, chopped 2 tsp chopped rosemary or 1 tsp dried 250g chestnut mushrooms, quartered 2 red peppers, sliced 400g can chopped tomatoes 425ml vegetable stock handful parsley, chopped Method Heat … Continue reading
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Ingredients 1 onion, sliced 1 red and 1 green pepper, deseeded and sliced 50g chorizo, sliced 2 garlic cloves, crushed 1 tbsp olive oil 250g easy cook basmati rice (we used Tilda) 400g can chopped tomatoes 200g raw, peeled prawns, … Continue reading
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Ingredients 500g new potatoes 350g runner beans a bunch of spring onions 240g tub sun blush or sundries tomatoes, drained 200g Cheshire/Lancashire cheese a good handful of fresh mint leaves (a 15g supermarket pack is fine), roughly chopped 4-5 tbsp … Continue reading
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Ingredients 2 lettuce, such as cos or butter head handful one other salad leaf, such as watercress, rocket or mizuna soft herbs, such as chervil, tarragon, parsley, chives For the dressing 1 garlic clove, crushed 1 spring onion, roughly chopped … Continue reading
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Ingredients 1 lemon a small bunch of dill, half chopped, half left as sprigs 1 rainbow trout, gutted and washed, weighing about 350g/12oz 2 tbsp olive oil, plus a little extra for greasing 2 tbsp Greek yogurt ½ garlic clove … Continue reading
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Ingredients 2 whole rainbow trout, gutted and cleaned 1 tbsp olive oil 1 lemon, thinly sliced sprigs of various herbs (parsley, thyme and dill would all work well) … Continue reading
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Ingredients bag green salad leaves, such as rocket and mizuna 175g cherry tomatoes, halved 4-5 roasted red peppers from a jar, cut into strips 8-12 slices cooked roast beef, depending on thickness For the dressing 2 tbsp lemon juice 1 … Continue reading
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Ingredients 250 g pack of butter, softened 400 g caster sugar 3 eggs, lightly beaten 250 g self-raising flour zest and juice 3 lemons Method Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With … Continue reading
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Ingredients 75 ml rapeseed oil, plus extra for the tin 175 g self-raising flour 1½ tsp baking powder 50 g ground almonds 50g polenta finely grated zest 2 lemons 140 g golden caster sugar 2 large eggs 225 g natural … Continue reading
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Ingredients 2 slices good-quality fruit & nut bread 50 g unsalted butter 200 g ripe strawberries, halved 4 tbsp clear honey ¼ tsp vanilla bean paste (or use extract) 3 tbsp toasted flaked almonds pinch of sea salt flakes 4 … Continue reading
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Ingredients 12 chicken thighs, bone in 1 lime, halved hot sauce, to serve (optional) For the jerk marinade 1 big bunch spring onions, roughly chopped thumb-sized piece ginger, roughly chopped 3 garlic cloves ½ a small onion 3 scotch bonnet … Continue reading
All Food Cooking Recipes 