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Tomato, mozzarella and basil salad

Goodtoknow TV

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pork stuffed with pineapple and pepper

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A slice of this pretty pork roll is like a slice of sunshine on your plate. Pork and pineapple surprisingly works great together.The fresh, fruity and sweet flavours of the filling make the perfect accompaniment to lean pork, making it a dish with a difference. It would make an impressive main if you have guests over, or want to try your hand at a new recipe, but it’s also best served cold as part of a salad.

That’s goodtoknow

For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.

Ingredients

  • 500g piece pork fillet, trimmed of fat
  • 1tbsp freshly chopped thyme
  • Salt and freshly ground black pepper
  • 150g fresh or canned pineapple, finely chopped
  • 1 large red pepper, deseeded and finely chopped
  • 8 rashers smoked streaky bacon
  • Fresh thyme to garnish

Method

  1. Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
  2. Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
  3. Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
  4. To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

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Chipolata and sweet pepper pan fry

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Sausages are a firm family dinner favourite, but instead of serving with chips, mix things up with this pan fry recipe the whole family will love. A tasty supper dish of red and yellow peppers flavoured with garlic and sweet chilli sauce, served with pan cooked thin pork sausages. With all the different flavours packed into one, we think this could soon become one of your midweek must makes. This recipe tastes best served over a bed of fresh pasta.

  • Serves: 2

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

For a fruity twist, core and thickly slice an eating apple, then mix into the pan when you add the sausages.

Ingredients

  • 2tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, crushed
  • 2tbsp sweet chilli sauce
  • Salt and freshly ground black pepper
  • 6 pork chipolatas

Method

  1. Heat the oil in a frying pan and stir fry the peppers for 5 mins until lightly browned. Add the garlic and chilli sauce and continue to cook, stirring, for a further 5 mins. Season to taste.
  2. Put the sausages in the pan and cook over a medium heat for a further 15 mins, turning the sausages occasionally, until browned and cooked through.
  3. Serve straight from the pan, accompanied with crusty bread or freshly cooked pasta.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

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