Now. 6 star anise, blitzed to a powder (or 2 tbsp ground star anise)50g soft dark brown sugarFlaked sea salt and black pepper4 duck breasts, skin scored 3mm deep on the diagonal in a crosshatch1 tbsp sunflower oil2 red onions, peeled and cut into 1cm-wide wedges4cm piece fresh ginger, peeled and finely grated4 plums, cut into 1.5-2cm wedges1½ tbsp red-wine vinegar1 tbsp Dijon mustard10g cress, to serve. Photography: Natalé Towell.

Leave to rest for five minutes, then cut each breast widthways into 7mm-thick slices. Tip both yoghurts, the lemon juice, 400ml water and half a teaspoon of salt into the pan (there’s no need to wipe it down first) and put on a medium heat. If you want to impress the pants off your friends and family with a fancy but easy sounding salad, try this Pomegranate Molasses Dressing! Yotam Ottolenghi’s lamb and feta meatballs: just add mash. Step 4. Bake the chicken uncovered for another 30 minutes, turning the legs again halfway through and basting a couple of times. Store for 3+ weeks in the fridge in an airtight container. Melt the remaining butter in the same saute pan on a medium-high heat, then fry the white part of the leeks for eight minutes, stirring frequently, until soft and starting to brown. Add it to any other dip or sauce that could use the extra tang. So I keep this in the fridge just to be safe. But really, once you discover it, you may just want to put it on everything! Serves six as a starter, four as a main course. For cocktails. it's tangy and sweet with a hint of pomegranate fruitiness. A beautiful Middle Eastern dressing, it tastes like a more exotic version of Balsamic Vinaigrette! Heat a 24cm nonstick, oven-proof frying pan on a medium-high flame. You can even use it just plain, drizzled over salads with some olive oil. Serves four.

Rest a sieve over a medium saucepan, then pour in the juice. 500g minced lamb100g feta, crumbled into roughly, 1cm pieces2 tbsp picked thyme leaves2 garlic cloves, peeled and crushed10g parsley leaves, finely chopped1 slice white bread, blitzed½ tsp ground cinnamonSalt and black pepper1 tbsp olive oil2 tsp pomegranate molasses, plus 1 tbsp extra to serve (optional).

In a small bowl, mix the dressing ingredients and an eighth of a teaspoon of salt.

Transfer to a large bowl, then grill the corn for two minutes, until charred.

Serves six as a starter or snack. Lay the duck skin side down in a large oven-proof frying pan on a medium-high heat.

Your guide to Bonfire Night 2020: from fireworks to food, Farmdrop food hacks – How to utilise your freezer for breakfast, lunch, and dinner. Cut the pastry into a rough 26cm circle and lay it on top of the squash, making sure it covers everything (if need be, use the offcuts to patch up any gaps). On a medium heat, stir until the butter melts and the mixture thickens, then slowly pour in the infused milk and cook, still stirring constantly, for three minutes, until the sauce is thick and smooth. Use the back of a spoon to get as much of the juice through the sieve as possible. Place the pan over a medium-high heat. Measure out vinegar and molasses and olive oil. But you might find it fails to acquire the same tang that you can get from. Farmdrop’s DIY Pantry-regular, Malou Herkes, gives you the lowdown.

It keeps for ages! Your email address will not be published. To avoid getting the juice everywhere, pick them apart while submerged in a bowl of cold water.

Cut the squash in half lengthways, scoop out and discard the seeds, then cut the flesh into 0.5-1cm half-moons and put these in a medium bowl; you should have about 500g in total.

So there’s no hurry to use it. Sprinkle with walnuts, pecorino and chilli, drizzle over the final tablespoon of oil and serve. Celebrate Brown Crab Season With This Luxuriously Good Gratin Recipe, Chocolate Chunk Cookies to Feed The Soul by @gemtakesfoodpics, Prawn of the Dead: The Unsustainable Side Of The Prawn Trade.

I served it chicken and also on roasted carrots. Ottolenghi doesn’t think so.

It is very flavorful yet lays so delicately on any salad greens. Pomegranate syrup or molasses is useful for dressings and sauces for slow-cooked meat, too. Heat the oil in a large frying pan on a medium-high flame, then fry the meatballs (cook them in batches, if need be), for five to six minutes in total, gently turning them throughout, until golden brown all over.

When it coats the back of a spoon, it’s done. Yotam Ottolenghi’s charred prawn, sweetcorn and tomato salad: griddled prawns and veg meet a spicy, Asian-style dressing. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Bring to a simmer on a medium heat, cook for 10 minutes, then add the fish, cover and poach for five minutes.