Good Food Generic Index

Semolina gnocchi saltimbocca

The gnocchi are lovely and soft wrapped in the prosciutto. If you have extra sage leaves, fry them until crisp and use as a garnish.

Cook | Jeremy & Jane Strode | Wed Jul 25 10:05:49 EST 2012

Kimchi

There are many different types of kimchi. Fermented kimchi is highly pungent and the preparation is much more involved. This is a fresh, unfermented version.

Cook | Jeremy & Jane Strode | Tue Apr 10 15:26:11 EST 2012

Bulgogi

This dish is full of flavour. Serve on its own or as part of a shared meal.

Cook | Jeremy & Jane Strode | Tue Apr 10 15:26:08 EST 2012

Junior sushi rolls

For grown-up sushi rolls, replace tuna and avocado with raw tuna or salmon, trout, prawn or even calamari.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:54:05 EST 2012

Glazed mackerel and daikon salad

This lemony, clean-tasting daikon salad cuts through the oily sweetness of the mackerel. Other fish you could use are large sardines or bonito fillets.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:50:54 EST 2012

Japanese-style steak tartare

Legendary dish steak tartare is given the Japanese treatment and spiced up.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:49:28 EST 2012

Boiled-in-a-bag pudding and orange custard

This recipe makes a large pudding and a large amount of custard to go with it - you wouldn't want to run out.

Cook | Jeremy & Jane Strode | Wed Dec 14 10:39:15 EST 2011

Individual puddings topped with vanilla cream

Give everybody their own gorgeous little pudding treat. These puddings also reheat well in the microwave in a lidded container.

Cook | Jeremy & Jane Strode | Wed Dec 14 10:38:57 EST 2011

Fried green peppers and sea salt

Pimientos de padron are small green Spanish peppers with an unusual trait: some are hot, some are not. Eating a plate of them is a bit of a gamble.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:03:45 EST 2011

White anchovies and parsley mousse

A colourful tapas dish perfect served alongside prawns and romesco sauce.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:02:48 EST 2011

Tuna, mayonnaise and proscuitto

Serve this simple tapas dish along with a couple of other dishes

Cook | Jeremy & Jane Strode | Fri Nov 18 11:01:46 EST 2011

Potato and chorizo Spanish tortilla

Traditionally a Spanish tortilla is cooked by turning it frequently to set the egg. This recipe is much easier and still delicious.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:00:07 EST 2011

Prawns and romesco sauce

Serve as tapas along with a couple of other dishes.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:00:57 EST 2011

Pork and fennel sausages with apple and cabbage coleslaw

Buy your sausages from a local butcher, they need our support as much as the specialist producers.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:06 EST 2011

Lamb, white bean and marjoram casserole

If you can get your hands on a goat shoulder you're in luck, as it's a beautiful match for this dish.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:13 EST 2011

Roast chicken, marjoram butter and roast tomatoes

I'm particularly fond of marjoram because it is highly aromatic, with a gorgeous sweet, lemony, peppery flavour that packs a punch.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:12 EST 2011

Gnocchi, sweetcorn and marjoram

The gnocchi in this recipe can be made and blanched a day or two ahead, then fried just before serving, making this a perfect light lunch or entree for entertaining.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:15 EST 2011