Photo by Rezel Kealoha Author Notes This salad is inspired by a Filipino dish called “Silog” It’s a combination of two Tagalog words. “Si comes from the word sinangag (which is garlic fried rice) and “log” comes from the word itlog (egg!). The rice and egg is usually served with a protein and some fresh…
Ingredients500g pack salad potato , such as Charlotte4 tbsp olive oil , plus extra for drizzling1 tbsp lemon juice½ tsp chilli powder1 plump garlic clove , finely chopped410g can cannellini bean , drained and rinsed1 small red onion or half a medium one, finely choppeda good handful of parsley , chopped200g can tuna , drained110g…
Ingredients2 chicken breasts250g pouch of mixed grains100g mixed fruit and nuts100g hummusolive oilgreen salad , to serveMethodSTEP 1Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.STEP 2Roughly chop…
Ingredients1 tbsp lemon juicepinch of salt4 tbsp olive oilsmall bunch finely chopped chives200g bag mixed salad leaves2 sliced, ripe avocadosMethodSTEP 1Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To…
Ingredients750g bag frozen potato wedges1 tbsp olive oil2 pieces sirloin steak , about 350g/12oz in total120g bag herb salad6 tbsp honey and mustard salad dressing , bought or homemadeMethodSTEP 1Cook the potatoes: Scatter the frozen wedges in a single layer on a large baking sheet and bake until golden and crunchy, according to packet instructions.STEP…
Photo by Ty Mecham. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine. Test Kitchen-Approved Author Notes Make aioli from scratch (I love the recipe in The Zuni Café Cookbook, and this one by Naomi Pomeroy), or use your favorite brand of mayo—the silkier and fattier, the better (though it’ll be great with whatever you have…
Ingredients2 small or 1 large chicken breast3 slices ginger1 stalk lemongrass400ml coconut milk150g egg noodles1-2 tbsp peanut butterhandful green beans , trimmed and cut into lengths12 cherry tomatoes , halved2 handfuls baby spinach leavesMethodSTEP 1Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt,…
Summer is a time for adventure. But there are all sorts of adventures for all sorts of people– from outrageous to contagious. How about Marinated Swordfish Salad? Summer food can be an adventure. Because everything about summer screams “let’s eat”. From “wanna pack a lunch and head to the beach” to “how ’bout we stay home and…
Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon…
Ingredients2 chicken breasts , cut into bite-size pieces½ small baguette , cut into bite-size pieces4 tbsp olive oil1 tbsp balsamic vinegar150g bag mixed salad leaves1 x 250g pack cooked beetroot , cut into bite-size pieces100g goat’s cheeseMethodSTEP 1Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray.…