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Four chefs share some of their favourite Christmas eve d
Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea
By Sabrina Ghayour Serves 4-6 | Prep 20 mins | Cook 30 mins 400g carrots, peeled and cut into slices1.5cm thick450g celeriac, peeled and cut into 1.5cm cubes2 tbsp dried wild oreganoOlive oil, for dri
Autumnal evenings are made for big bowls of warming, flavour-packed curry; gather everyone around for a meal packed with fragrance and spice
By Made in Hackney chef Steve Wilson Serves 4 | Prep 25 mins | Cook 45 mins 120g driedPuy lentils1 litre waterA pinch of sea salt,plus extra for theparsnip water2 onions2-4 garlic cloves2 parsnips160g
By The Happy Pear (thehappypear.ie) Serves 4 | Prep 15 mins | Cook 40 mins 1 medium onion2 carrots3 garlic cloves1 tbsp vegetable oil4 tbsp tomato purée2 tbsp tamari or soy sauce300ml red wine200g oys
SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 4 carrots (about 450g),cut into batons4 beetroots (about 450g), peeledand cut into thin wedges2 tbsp olive oil150g quinoa & bulgur wheat mix2 tbsp honey2 le
