THE STARTERS RECIPES
🥣 Sweet Potato, Chilli & Coconut Cream Soup
Servings: 4
Prep Time: 15 minutes
Cook Time: 30–40 minutes
🛒 Ingredients
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red chilli, deseeded and chopped (adjust to taste)
• 700g sweet potatoes, peeled and diced
• 400ml can of coconut milk
• 500ml vegetable stock
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground ginger
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh coriander leaves, chopped (for garnish)
• Optional: a drizzle of coconut cream or a dollop of coconut yogurt
👩🍳 Instructions
• Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped red chilli, cooking for an additional minute until fragrant.
• Add Spices and Sweet Potatoes: Stir in the ground cumin, turmeric, and ginger, cooking for 1–2 minutes to toast the spices. Add the diced sweet potatoes and mix well to coat them with the spices.
• Simmer the Soup: Pour in the coconut milk and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, or until the sweet potatoes are tender.
• Blend the Soup: Once the sweet potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender.
• Season and Serve: Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped fresh coriander. For an extra touch, drizzle with coconut cream or add a dollop of coconut yogurt.
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🦐 Tempura King Prawns
Ingredients:
• 250g large raw king prawns, peeled and deveined (tails on)
• 50g plain flour
• 75g cornflour
• 1 medium free-range egg
• 200ml chilled sparkling water
• Sunflower oil, for deep frying
• Sea salt, to taste
Method:
• In a bowl, whisk together the plain flour, cornflour, and a pinch of sea salt.
• Make a well in the center and crack in the egg. Gradually add the chilled sparkling water, mixing with chopsticks until the batter is thin and slightly lumpy.
• Heat sunflower oil in a deep pan to 180°C (350°F).
• Dust the prawns lightly with flour, dip them into the batter, and fry in batches for 1–2 minutes until golden and crisp.
• Drain on paper towels and serve immediately.realfood.tesco.com
🧄 Garlic Mayonnaise (Aioli)
Ingredients:
• 2 egg yolks
• 175ml sunflower oil (or a mix of sunflower and olive oil)
• 1–3 garlic cloves, crushed (adjust to taste)
• ¼ tsp Dijon mustard (optional)
• ½ tsp white wine vinegar (optional)
• Sea salt, to taste
Method:
• In a mixing bowl, lightly whisk the egg yolks.
• Slowly drizzle in the oil while whisking continuously to emulsify.
• Once the mixture thickens, stir in the crushed garlic, Dijon mustard, white wine vinegar, and salt.
• Adjust seasoning as needed.
• Store in a sealed jar in the refrigerator for up to three days.
🥗 Fresh Salad with Vinaigrette Dressing
Ingredients:
• Mixed salad leaves (e.g., rocket, spinach, watercress)
• 2 tsp Dijon mustard
• 2 tbsp red or white wine vinegar
• 6–7 tbsp extra virgin olive oil
• Pinch of sugar
• Sea salt and freshly ground black pepper, to taste
Method:
• In a bowl, whisk together the Dijon mustard, vinegar, sugar, salt, and pepper.
• While whisking, slowly drizzle in the olive oil to form a smooth dressing.
• Toss the salad leaves with the vinaigrette just before serving.
Serving Suggestion:
Arrange the crispy tempura prawns alongside the fresh salad. Serve the garlic mayonnaise as a dipping sauce for the prawns.
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🥢 Korean-Style Belly Pork with Cubed Black Pudding on Rocket Salad
🥓 Ingredients
For the Pork Belly:
• 500g pork belly, skin removed and cut into 1cm x 2cm strips
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sesame oil
• 1 tablespoon honey or rice syrup
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame seeds (for garnish)
For the Black Pudding:
• 200g black pudding, cut into small cubes
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon toasted sesame seeds
For the Rocket Salad:
• 100g fresh rocket leaves
• 1 small cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste
👩🍳 Instructions
1. Marinate the Pork Belly:
• In a bowl, combine gochujang, gochugaru, soy sauce, mirin, sesame oil, honey, minced garlic, and black pepper.
• Add the pork belly strips to the marinade, ensuring each piece is well-coated.
• Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld
2. Prepare the Black Pudding:
• Heat vegetable oil in a pan over medium heat.
• Add the cubed black pudding and cook until browned and crispy on all sides, about 5–7 minutes.
• In a small bowl, mix soy sauce, sesame oil, rice vinegar, and honey.
• Drizzle this sauce over the cooked black pudding, stirring to coat evenly.
• Sprinkle toasted sesame seeds over the top and set aside.
3. Cook the Pork Belly:
• Heat a grill pan or skillet over medium-high heat.
• Add the marinated pork belly strips and cook for 3–4 minutes per side, or until golden brown and cooked through.
• Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
4. Assemble the Salad:
• In a large bowl, combine rocket leaves, sliced cucumber, and red onion.
• Drizzle with olive oil and balsamic vinegar.
• Season with salt and freshly ground black pepper to taste.
• Toss gently to combine.
5. Plate and Serve:
• Arrange the rocket salad on serving plates.
• Top with the sliced pork belly and cubed black pudding.
• Garnish with toasted sesame seeds.
• Serve immediately and enjoy!
🍽️ Serving Suggestions
• Pair this dish with steamed jasmine rice or warm flatbreads to complement the flavors.
• For an added touch, serve with a side of kimchi or pickled vegetables for a traditional Korean experience.
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🥙 Mezze Platter: Lamb Kibbeh, Hummus, Baba Ghanoush, Tabbouleh, Labneh & Flatbread
🥩 Lamb Kibbeh
Ingredients:
• 500g lean lamb, minced
• 1 cup fine bulgur wheat
• 1 medium onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• Salt and pepper to taste
• Olive oil for frying
Instructions:
• Soak the bulgur wheat in water for 30 minutes, then drain and squeeze out excess moisture.
• In a bowl, combine the minced lamb, soaked bulgur, chopped onion, spices, salt, and pepper. Mix thoroughly until the mixture becomes sticky.
• Wet your hands and shape the mixture into oval or torpedo-shaped patties.
• Heat olive oil in a frying pan over medium heat. Fry the kibbeh until golden brown on all sides, about 4-5 minutes per side.
• Drain on paper towels and serve warm.
🧆 Hummus
Ingredients:
• 1 can (400g) chickpeas, drained
• 2 tbsp tahini paste
• 1 garlic clove, minced
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt to taste
• Water to adjust consistency
Instructions:
• In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, and salt.
• Blend until smooth, adding water gradually to achieve desired consistency.
• Transfer to a bowl, drizzle with olive oil.
🍆 Baba Ghanoush
Ingredients:
• 2 medium aubergines (eggplants)
• 2 tbsp tahini paste
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt to taste
• Fresh parsley, chopped (for garnish)
Instructions:
• Preheat the grill to high. Place the aubergines on a baking sheet and grill for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Allow the aubergines to cool slightly, then peel off the skin and scoop out the flesh.
• In a bowl, combine the aubergine flesh, tahini, lemon juice, garlic, olive oil, and salt. Mash or blend until smooth.
• Garnish with chopped parsley
🥗 Tabbouleh
Ingredients:
• ½ cup fine bulgur wheat
• 1 cup fresh parsley, finely chopped
• ½ cup fresh mint, finely chopped
• 2 medium tomatoes, diced
• 4 spring onions, finely sliced
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt and pepper to taste
Instructions:
• Rinse the bulgur wheat under cold water, then soak it in 200ml boiling water for 30 minutes. Drain well and fluff with a fork.
• In a large bowl, combine the bulgur, parsley, mint, tomatoes, and spring onions.
• Drizzle with lemon juice and olive oil, season with salt and pepper, and toss to combine.
• Chill in the refrigerator for at least 30 minutes before serving.
🧀 Labneh
Ingredients:
• 500g full-fat Greek yogurt
• 1 tsp salt
• 2 tbsp olive oil
• Fresh herbs (mint, dill, or thyme) for garnish
Instructions:
• Line a fine-mesh sieve with cheesecloth and place it over a bowl. Pour the yogurt into the sieve, sprinkle with salt, and cover with overhanging cheesecloth.
• Allow the yogurt to drain in the refrigerator for 12-24 hours until it reaches a thick, spreadable consistency.
• Transfer the labneh to a serving dish, drizzle with olive oil, and garnish with fresh herbs.
🫓 Flatbread
Ingredients:
• 300g self-raising flour
• ½ tsp baking powder
• 150g natural yogurt
• 1 tbsp vegetable oil
• Melted butter or ghee for brushing
• Optional: cumin seeds, chopped garlic, chopped coriander, or chopped chilies for flavoring
Instructions:
• In a bowl, combine the flour, baking powder, yogurt, oil, and a pinch of salt. Mix until a dough forms.
• Turn the dough onto a floured surface and knead for a few minutes until smooth.
• Divide the dough into 4-6 pieces and roll each into a ball. Flatten each ball into a round disc.
• Heat a heavy-based frying pan over medium-high heat. Cook each flatbread for 1-2 minutes on each side until golden and cooked through.
• Brush with melted butter or ghee and serve warm.
🧆 Serving Suggestions
Arrange the lamb kibbeh, hummus, baba ghanoush, tabbouleh, labneh, and flatbread on a large platter. Garnish with fresh herbs, olives, and lemon wedges for an authentic touch.
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🧄 Garlic Portobello Mushrooms
Ingredients:
• 3 large portobello mushrooms
• 1½ tbsp olive oil
• 2 tbsp butter, divided
• ¼ tsp dried thyme
• 1 garlic clove, minced
• 2 tbsp Panko breadcrumbs
• 1 tbsp grated Parmesan cheese (optional)
• Salt and pepper to taste
Instructions:
• Preheat the oven to 220°C (200°C fan)/450°F.
• Remove the mushroom stems and gently scrape out the gills.
• Heat olive oil in a skillet over medium-high heat. Add thyme and mushrooms, cooking until one side is caramelized (about 4–5 minutes). Flip and cook the other side.
• Add 1 tbsp butter and minced garlic to the pan, cooking for an additional minute.
• Transfer mushrooms to a baking tray. Sprinkle with Panko breadcrumbs and grated Parmesan.
• Bake for 10–12 minutes until the mushrooms are tender and the topping is golden
🍞 Melba Toast
Ingredients:
• 1 slice of bread (white or wholemeal)
Instructions:
• Preheat the grill to medium-high.
• Toast the bread slice lightly on both sides.
• Remove the crusts and slice the toast horizontally into thin pieces.
• Return the thin slices to the grill, toasting until crisp and golden.
🥗 Garden Salad with Herb Dressing
Ingredients:
• 2 heads of lettuce (e.g., cos or butterhead)
• A handful of mixed herbs (parsley, chives, tarragon)
• 1 garlic clove, crushed
• 1 spring onion, roughly chopped
• 2 tbsp white wine vinegar
• ½ tsp Dijon mustard
• 6 tbsp olive oil
• Salt and pepper to taste
Instructions:
• Wash and dry the lettuce and herbs. Tear larger leaves into bite-sized pieces.
• In a food processor, combine garlic, spring onion, parsley, and watercress or rocket. Blitz until finely chopped.
• Add vinegar, mustard, salt, and pepper; blitz briefly.
• With the processor running, slowly add olive oil until the dressing thickens.
• Toss the dressing with the salad leaves just before serving. |
Excellent work OP. Some incredible suggestions from everyone and it was tough to narrow them down. 
it has a ring to it. I might have to patent that name 
... just wow 
