Recipes tagged with: easy

This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

Shortcrust pastry is very versatile and can be used for all types of savoury and sweet pies. Using lard gives a lovely crisp pastry and is also very economical at around a quarter of the price of butter.  Don't overwork the dough. Light, cold fingers are supposed to make the best short crust pastry.

Southern fried chicken, the American way, is usually deep fried but this is our shallow fried version which is finished off in the oven. Serve with blue cheese ranch dip and sweet potato wedges.

This is a fat free recipe for those looking for a dairy free cake. The dried fruit is soaked in tea to make it juicy and plump.Try making it with different types of dried fruit such as apricots, dates or figs and also different teas. Earl Grey or Lapsang Souchong both work well. The cake keeps very well in a tin for a week.

A sweet pastry (pate sucree) used to line sweet flan cases for desserts. Roll as thin as you can! Some Chefs swear by rolling the pastry between two sheets of clingfilm to get it as thin as possible.

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.

So many different recipes for Yorkshire puddings and also so many different techniques. Some leave the batter overnight to rest but I just leave it for an hour or two which always seems to be just fine. The addition of the water to the batter adds some crispness, but if you prefer a heavier and heartier pudding use all milk.