Tag: Heston Blumenthal

Chorizo, chickpea and potato soup

Goodtoknow TV

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

This quick and easy stewy soup is surprisingly filling, plus the low cost ingredients make it great value if you’re feeding a crowd. Winter comfort food doesn’t get much better than these combination of flavours; the deeply smoked paprika and fiery chilies in the Spanish pork chorizo give the soup a real kick, that’s subtly offset by the creaminess of the chickpeas and potatoes (make this soup even spicier by adding a sprinkling of dried chilli flakes). If you’ve got time on your hands then use dried chickpeas and soak them in a bowl of cold water overnight.

Serves: 4
Prep time: 5 mins
Cooking time: 35 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

For an authentic Spanish finish garnish the soup with chopped boiled eggs.

Ingredients

1 tbsp olive oil
100g chorizo, cut into small chunks
1 onion, diced
1 clove garlic, finely chopped
1 x 400g can of chickpeas, drained and rinsed
500g potatoes, diced
750ml chicken stock
Small bunch parsley, leaves only

Method

Heat the olive oil in a large saucepan then add the chorizo pieces and fry for 2 minutes. Next add the onion and garlic and allow to cook for 5 minutes, stirring frequently.
Lastly add the chickpeas, potatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, checking that the potatoes are tender. Season to taste.
Ladle the soup into bowls and serve garnished with parsley.

By Amanda Nicolas

Cooked this? Upload a picture to our Facebook page

Nutritional information

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

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

Incoming search terms:

chef ramsay potato soup

Hairy Bikers’ steak and ale pie

Goodtoknow TV

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

A really easy-to-follow recipe for a delicious and rich steak and ale pie from The Hairy Bikers. You can’t beat good, hearty British grub for a bit of comfort food and Si and Dave don’t disappoint with this famous pie recipe.

That’s goodtoknow

If you’ve got time to make your own puff pastry, here’s the recipe you’ll need for flaky puffy pastry

Ingredients

900g stewing steak, diced
25g flour, plus extra for dusting
100g butter
2 onions roughly chopped
2 cloves of garlic, roughly chopped
2 medium carrots, roughly chopped
150g button mushrooms
2 sprigs fresh thyme
400ml good-quality ale
500ml beef stock
Salt and pepper
1 egg, beaten for glazing
300g ready-made rolled puff pastry

Method

Preheat the oven to 220°C/428°F/gas mark 7.
Pour flour into a bowl and season well.
Coat the meat with the seasoned flour.
Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr.
When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
Brush the edge of the dish with the beaten egg.
Roll out the pastry using as little flour as possible and place over the dish.
Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 mins until the pastry is golden brown on top.

The Hairy Bikers have created 32 World Cup recipes for npower.com/backthebid

Cooked this? Upload a picture to our Facebook page

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!

Incoming search terms:

Chicken, ham and mushroom pie

Goodtoknow TV

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

Comfort food at its best. Make this chicken, ham and mushroom pie on a lazy weekend. Filled with veggies in a creamy sauce, serve with fresh greens for an extra health boost

Serves: 8
Prep time: 30 mins
Cooking time: 1 hr
Total time: 1 hr 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Want an extra challenge? Make your own puff pastry

Ingredients

1 tablespoon olive oil
1 onion, peeled, halved and sliced into wedges
2 medium leeks, trimmed and sliced
2 cloves garlic, peeled and finely chopped
850g chicken thigh fillets, each cut into 3 or 4 pieces
150g baby button mushrooms, halved if large
400g ham, torn into chunks
50g unsalted butter
75g plain flour
350ml chicken stock, made with 1 stock cube
350ml semi-skimmed milk
Juice and zest of 1 lemon
14g packfresh flat-leaf parsley, finely chopped
300g ready-made puff pastry
1 medium egg, beaten
500g frozen petit pois, to serve
600g broccoli, cut into florets, to serve

Method

Heat the oil in a large pan and fry the onion and leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside. Add the chicken to the pan, season well with salt and freshly ground black pepper and fry over a medium heat for 3-4 minutes, until golden brown. Add the mushrooms and cook for a further 5 minutes, then stir in the ham.
Melt the butter in another pan, then stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and slowly add the chicken stock and milk, stirring well after each addition, when all the liquid has been added, bring to the boil, stirring. Boil for 5 minutes, then stir in the lemon juice, zest and parsley. Stir the white sauce into the chicken mixture, then spoon into a 2.5-litre pie dish. Preheat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry into a rectangle slightly bigger than the top of the dish, then cut off a strip the length of the rim. Use a little egg to fix the strip to the outer edge of the dish brush with egg, then lift the pastry over the pie. Gently press down the edges, then trim with a sharp knife. Decorate with leaves made from pasty trimmings and make a hole in the middle so steam can escape. Brush lightly with egg, then bake for 25 minutes, until the pastry is golden brown.
Meanwhile, cook the peas and broccoli in a pan of boiling water for 3-4 minutes, until tender. Drain and serve with the pie.

By For more great recipes visit sainsbury’s.co.uk

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

Calories 681(kcal)
Fat 36.5g
Saturates 13.3g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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 76%
Heston Blumenthal’s crazy inventions 10%
Neither 14%

Thanks, your vote has been counted!