Recipes tagged with: make ahead

Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary and thread with the marinated lamb and onion. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. Grill over hot coals. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

Keeley Bennett kindly gave us this mango chutney recipe which is so easy to make. You can use slightly under ripe mangoes and experiment with different spices. Cardamom pods or seeds (either green or black) will add a unique and aromatic fragrance. Whole black peppercorns will add some heat. This recipe will make about 3 good size jam jars.

Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

Fresh plum sauce really gives duck breast, or any other rich, fatty meat a lift. It's smooth, sweet yet tart. Make it as spicy as you like by adding schezwan pepper or chilli flakes.

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

This thick quince paste or Membrillo as it is called in Spain, is traditionally eaten with Manchego cheese but great on any cheeseboard. It's a bit of a labour of love as it needs to be stirred constantly towards the end of the cooking and does take a bit of time. The rich deep red colour develops as it gets thicker and thicker. Quantities will vary depending on how many quinces you have. Don't try to cook too large a batch in one go!

This recipe is inspired by Nigella who in turn was inspired by Frances Bissell. My recipe is very fruity using a high ratio of quinces instead of the Bramley cooking apples that I would use in my traditional mincemeat recipe. I keep mine in the fridge as the storing time is slightly reduced due to the high amount of fresh fruit. However it easily keeps from quince season 'til Christmas. This recipe will make about 4 kg and is best made in a mincer if you have one. If not a food processor will do, but go steady and don't over process or you will have pulpmeat.

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

Rich, cheesy biscuits with a bit of a kick. Very moreish! Make ahead as they will store in an airtight container for about a week, or make the dough then slice and bake as you go. Makes about 40/50. Both the uncooked dough and the baked biscuits freeze well.

Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

This delicious toffee sauce is made to go with Sticky Toffee Pudding.  Nice with ice cream too!