All Lessons

Learn how to cook two fantastic Rick Stein recipes. Crab Linguine / Spaghetti Fennel and Sausage Ragu Shopping List To serve 4 (if you’d rather make enough for 2 just halve the ingredients) 450g dried tagliatelle, linguine or spaghetti 3 best quality medium sized tomatoes on the vine 300g fresh white crab meat A handful of flat leaf parsley 1 ½ tablespoons lemon juice 50ml extra virgin olive oil plus extra A large pinch of dried chilli flakes 3 garlic cloves Serves 4 400g coarse pork sausage meat or 400g sausages 1 tbsp olive oil 1 onion 1 large garlic clove 2 celery sticks ¾ tsp fennel seeds (we’ll grind them) ¼ tsp chilli flakes 1 fresh rosemary sprig 150ml dry white wine 150ml double cream 150ml chicken stock, we can use stock cube or gel pot Lots of parmesan cheese to serve Recommended - serve with fresh egg tagliatelle Sea salt and freshly ground black pepper Equipment - 2 large saucepans (one with a lid), a large frying pan with sides, a sharp knife, measuring spoons, scales, a microplane, a few bowls, tongs, measuring jug, few spoons, kettle.

Learn to make Hot Cross Buns and support #CookforUkraine Please go to the Just Giving page if you would like to donate more than £10. It takes 3 hours in total to make the buns, there is one hour of videos with two gaps to leave them to rest and then prove for an hour each time. Don't forget to preheat your oven to 200c. Shopping List - Makes 15 Buns (you can freeze them) 300ml whole milk (you can use semi skimmed too) 50g butter (unsalted) 500g strong white bread flour 1 tsp salt 80g caster sugar 1 x 7g sachet of active dry yeast 1 egg Mixed Dried Fruit - Mixture of the below 80g sultanas (or you could use raisins, dried apricots etc) 80g dried cranberries (optional) 50g mixed chopped candied peel (optional) Citrus zest - Zest of 1 lemon Zest of 1 orange (or tangerine, clementine, mandarin) 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground mixed spice (optional) 80g of any white flour to make the paste to make the cross For the glaze you need a pot of any of the following - Either apricot jam, marmalade, honey, golden syrup or maple syrup 2 tbsp sunflower or vegetable oil Please let me know how you get on and tag #taracookery in your photos of your buns! Happy Easter!

Ottolenghi Vegetarian Simplified - I have taken his recipes and decreased the ingredients / steps / and changed some of the amounts. Menu - Butterbeans with Feta, Spinach and Sumac Green Couscous with Rocket and Pistachio Green Bean Salad with Mustard Seeds and Tarragon Each dish serves four as a side. They can all be eaten at room temperature. Butterbeans - 2 tins or 1 large jar of butter beans 60g butter 8 spring onions 1 large clove of garlic 2 mild red chillies 200g baby spinach Juice of half a lemon 150g feta 1 tbsp sumac 1 small bunch of dill Couscous - 150g couscous or grain such as bulgur wheat or small pasta of your choice 1 brown onion 1/2 tsp ground cumin 50g shelled unsalted pistachios (optional) / could use hazelnuts instead 2 spring onions 30g rocket or salad leaf of your choice 1 small bunch of parsley 1 small bunch of coriander 1 small bunch of dill 1 small bunch of mint Bean Salad - 300g green beans 300g frozen petite pois 3 tsp coriander seeds 1 tsp mustard seeds 1 small red onion 1 mild red chilli 1 clove of garlic 1 lemon 1 small bunch of tarragon 200ml olive oil, salt and pepper Optional - black sesame seed or nigella seeds to garnish

On the menu - Baked Salmon with Salsa Verde, Lemon Orzo, Roasted Broccoli with Flaked Almonds Shopping List 2 boneless skinless salmon fillets (we can take off the skin together in class) 1.5 tablespoons red wine vinegar or white wine vinegar or sherry vinegar or apple cider vinegar 2 garlic cloves 20g parsley A handful of mint (or any other green herbs you have for the salsa verde) 1 tbsp capers 1-2 anchovies in oil 1 tsp dijon mustard Pinch of sugar 200g tender stem broccoli 2 lemons 1 tsp of chilli flakes or red pepper flakes A handful of flaked almonds 1 tbsp parmesan or pecorino (optional) 200g orzo pasta 1 gel pot or stock cube, chicken or veg 2 tsp of dried or oregano 1 tbsp of butter Avg 100 ml olive oil Salt and pepper Equipment - 2 a roasting tray, measuring spoons, a sharp knife, a chopping board, a few bowls, a few spoons, a fine grater or garlic crusher, a saucepan, a measuring jug, a fish slice, tongs, baking parchment, weighing scales.

Shopping List 2 tablespoons of sesame oil A large thumb size piece of ginger 1 large banana shallot 1 large garlic clove 1 red chilli 1 chicken stock cube or gel pot 100g green beans 100g button mushrooms A small bunch of spring onions (4-6) 2 tbsp soy sauce plus more to serve 1-2 tbsp fish sauce 1 lime 2 tbsp sesame seeds Chilli flakes (optional) A handful of fresh coriander 2 eggs 2 portions of noodles of your choice (I like using medium egg noodles or udon, you can use rice or egg noodles) 2 duck breasts (or you can use chicken instead) Equipment - 2 saucepans, a frying pan, a baking tray and wire rack, a sharp knife, a chopping board, measuring spoons, weighing scales, a few bowls, a few spoons, a measuring jug.

Menu - Chicken Saag (spinach), Coconut Chickpea Curry, Brown Rice Shopping List Chicken Saag - 2-4 tbsp veg/sunflower oil 1 large onion 4 cloves of garlic 1 large thumb size piece of ginger 1.5 tsp ground coriander 1.5 tsp garam masala 1.5 tsp turmeric 1.5 tsp ground cumin 1/2 tsp ground cardamom 1/4 tsp chilli powder (optional) 1 tbsp tomato paste, stirred into 150ml water 200g fresh baby spinach 1/2 tsp caster sugar (optional) avg. 400g raw chicken breast 4 tbsp yoghurt Salt Chickpea Curry - 2 tbsp veg/sunflower oil 1 large onion 3 garlic cloves 1 thumb size piece of ginger 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 1 tin coconut milk 1 tin chopped tomatoes 1 tin good quality chickpeas 1 lime Pinch of sugar (optional) A handful of coriander Salt Brown rice 60g per person. Equipment - A blender, 2 big and 1 small saucepan, measuring scales, measuring spoons, few small bowls, a sharp knife, a chopping board, a wooden spoon, serving plates, a tin opener.

Menu - Shakshuka and Homemade Labneh, Sumac and Pomegranate Salad Shopping List Veg 1 pomegranate 1 lemon Salad leaves of your choice to serve two (baby gem, spinach, mixed leaf etc) 1 brown onion 1 red pepper 3 garlic cloves A small bunch of parsley A small bunch of mint Meat, Fish and Dairy 4 eggs 1 x 450g thick greek yoghurt Dry Store 4 tbsp extra virgin olive oil 1 tbsp sumac 1 tbsp honey 1/2 tsp ground cumin 1 tsp smoked paprika 2 x 400g tin of whole tomatoes Salt and pepper Fresh chilli or chilli flakes (optional). When you are not trying to be healthy, fried chorizo and crumbled feta or goats cheese are really fantastic on top of the Shakshuka! Equipment - A clean tea towel or piece of muslin to hang the yoghurt, A saucepan / casserole dish / frying pan that has a lid that fits, a few small bowls, a sharp knife, a chopping board, measuring spoons, a wooden spoon, two serving plates, a tin opener, a large bowl.

Menu - Paillard of Chicken with Lemon and Herbs, Roasted Vegetables (done right) and White Bean and Garlic Puree. Shopping List Veg A small bunch of rosemary A small bunch of thyme A small bunch of parsley 1 lemon 2 cloves of garlic 1 packet of cherry tomatoes on the vine 1 small courgette 1 small aubergine 1 small red pepper 1 small red onion Meat, Fish and Dairy 2 chicken breasts Dry Store Salt and pepper 2 tbsp extra virgin olive oil 2 tins of good quality cannellini beans (or you can use butter beans as well) 1 tsp wholegrain mustard 1 chicken stock cube or gel pot 2 tsp dried oregano Equipment - Cling film, a rolling pin or wine bottle, a blender,1 frying pan or griddle pan, 1 saucepan, a kettle, a few bowls, a sieve of colander, a sharp knife, a chopping board, measuring spoons, a wooden spoon, tongs, two serving plates, tin opener, a roasting tin.

Menu - Prawn Noodles and Pork Mince Cups This is Week 1 of the four week healthy eating course. Shopping List Veg - 2 red chillies 3 garlic cloves 2 thumb size pieces of ginger 100g green beans 1/4 large or half small white cabbage (or it can be Chinese, Hispi etc) 25g fresh coriander 25g fresh mint 6 spring onions 4 limes 1 little gem or lettuce cups of your choice Meat, Fish and Dairy - 100-120g raw prawns (if you can only find cooked prawns that’s ok) 500g 5% fat pork mince (or chicken or beef) Dry Store - 2 tsp vegetable or sunflower oil 2 nests/portions rice vermicelli noodles (avg 80g-100g total) 6 tbsp light soy sauce 4 tbsp fish sauce 1 tbsp runny honey Equipment - Two frying pans or saucepans (preferably non stick), a kettle, a few bowls, a sieve of colander, a sharp knife, a chopping board, measuring spoons, a wooden spoon, tongs, two serving plates, weighing scales (not essential).