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  • Posted on March 20, 2018

    Smoky Lamb Ribs with Slow Roasted Carrots

    Such a cost-effective cut of meat and so underrated. Discover how crowd-pleasing flavoursome lamb ribs can be with this super simple recipe as well as keeping the cost down this Easter!

    1 teaspoon coconut sugar

    1 /2  teaspoon smoked paprika

    1 /2  teaspoon mustard powder

    1 /2  teaspoon garlic powder

    1 /2  teaspoon onion powder

    1 /4  teaspoon chilli/chili powder

    1 /4  teaspoon sea salt

    1 teaspoon dried oregano

    1 teaspoon apple cider vinegar

    2 tablespoons olive oil

    4 large carrots, cut into 5-cm/2-in. batons

    600 g/1 lb. 5 oz. lamb ribs

    SERVES 2–3


    Preheat the oven to 140°C (275°F) Gas 1.

    In a small bowl, mix together the sugar, paprika, mustard powder, garlic powder, onion powder, chilli/chili powder, salt, oregano, vinegar and olive oil.

    Put the carrot batons on a sheet pan with sides and put the lamb ribs on top of the carrots. Rub the spice mix all over the ribs.

    Bake in the preheated oven for 1 hour, then reduce the temperature to 120°C (250°F) Gas 1/2 and cover tightly with foil. Bake for a further 1 1/2 hours. Serve.

    Serving Suggestion: Serve with roast potatoes or if you want something to cut through the richness of the ribs, try a fresh citrus salad.


    This recipe is from Sheet Pan Cooking by Jenny Tschiesche, photography by Steve Painter © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with easter, recipe for the weekend, family, lamb, roast

  • Posted on March 14, 2018

    Chinese Vegetable Bao Bun recipe

    Impress your guests this weekend with these veggie bao buns.

    1 batch of Bread Dough,

    1 head of Chinese cabbage leaves

    3 handfuls Chinese spinach

    2 small leeks

    1 carrot, peeled and grated

    8 oyster mushrooms, sliced

    3 Chinese chive stalks, white

    parts removed, sliced

    2 tablespoons sunflower oil, plus extra for oiling the dough

    large handful of freshly

    chopped coriander/cilantro

    vegetarian stir-fry sauce, to serve

    bamboo steamer, lined with non-stick baking parchment

    MAKES 16



    2 teaspoons fast-action dried yeast

    450 g/3 1⁄2 cups Asian white wheat flour

    100 g/3⁄4 cup plus 1 tablespoon icing/ confectioners’ sugar, sifted

    15 g/2 tablespoons dried milk powder

    1⁄4 teaspoon fine salt

    2 teaspoons baking powder

    180 ml/3⁄4 cup water, add more if needed

    50 ml/scant 1⁄4 cup vegetable oil, plus extra for oiling the bowl



    Place the yeast in a large mixing bowl, then add the flour, sugar, milk powder, salt and baking powder. Make sure the yeast is separated from the salt by the layer of flour.

    Add the water and oil and bring together with a dough scraper. When no dry flour remains, remove the dough from the bowl and place on a lightly floured surface. Knead firmly for 5–10 minutes, until smooth and elastic.

    Lightly oil the mixing bowl. Shape the dough into two cylinders and place back in the oiled bowl, cover with oiled clingfilm/plastic wrap and leave in a warm place to rise for 40–60 minutes or until doubled in size.

    Divide the dough into 16 round balls and flatten each slightly with a rolling pin into an oval shape, around 12 x 6 cm/4 1⁄2 x 2 1⁄3 inches.

    Cut 16 squares of baking parchment, each 12 cm/4 1⁄2 inches. Use your fingers to lightly oil the surface of a piece of dough, place a square of paper on top and fold the dough in half so that the paper is in the centre. Cut another 16 squares of baking parchment just larger than the buns. Lay the paper squares on a tray and lightly dust with flour.

    Place a bun on top of each square on its side, cover with oiled clingfilm/plastic wrap and leave to rise for 30–40 minutes.

    While the buns are rising, slice the cabbage leaves, spinach and leeks lengthwise into ribbons approximately 6 cm/21⁄4 inches long and 2 cm/3⁄4 inch thick. Set aside.

    Brush the top of each risen bun lightly with sunflower oil. Lift the buns on their squares and place in the bamboo steamer about 4 cm/ 1 1⁄2 inches apart. Steam over boiling water for 15–20 minutes until light and fluffy.

    Heat the sunflower oil in a wok and stir-fry all the vegetables and herbs for around 2–3 minutes. Add vegetarian stir-fry sauce to taste and give the vegetables a quick toss.

    When the buns are ready, remove the baking parchment from the middle of each one and fill with the hot vegetables. Serve.


    This recipe is from Asian Tapas, photography © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, veggie, bao buns

  • Posted on March 8, 2018

    Swedish Plätt Pancakes recipe

    Plättar are little pancakes. In Sweden, these mini pancakes are eaten as a dessert, but they make a brilliant brunch too, especially for a special day like Mother’s Day.

    Because they have no raising agent, they are flat like French crêpes, rather than fluffy like American-style pancakes. Some people fry their plättar in a special pan (like the one pictured) with large blini-sized shallow round indents of around 8 cm/3 inches across. You can, of course, make them freestyle on a normal pan/skillet too, but they will not be as uniform. If you have metal cookie cutters, you could drop the batter inside these for a neater finish.


    175 g/1 1⁄3 cups plain/all-purpose flour

    pinch of ground cardamom

    1 tablespoon icing/confectioners’ sugar

    pinch of salt

    3 eggs

    500 ml/2 cups plus 2 tablespoons whole milk

    25 g/1 3⁄4 tablespoons butter, melted

    50 ml/3 1⁄2 tablespoons beer (lager) (You can leave this out and replace with a little more milk or a dash of sparkling water instead, if you prefer.)

    extra butter and olive oil, for frying

    Cold Stirred Lingonberries or lingonberry jam/jelly, to serve (optional)

    Serves 3–4


    In a large mixing bowl, stir together the flour with the cardamom, icing/confectioners’ sugar and salt. Add the eggs and mix until smooth. Whisk in the milk, bit by bit, stirring after each addition to avoid lumps. Whisk in the melted butter. Leave the batter to stand at room temperature for 30 minutes.

    Just before you want to fry your pancakes, add the beer. Give a brief stir but don’t over-mix.

    Preheat the pan over a medium heat and add a little butter and oil. Drop in spoonfuls of the batter and fry briefly, turning once, until golden on both sides. Serve the pancakes hot, with a large helping of cold stirred lingonberries or lingonberry jam/jelly.


    This recipe is from ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with Mother's Day, breakfast, brunch, recipe for the weekend, pancakes, sweet

  • Posted on March 6, 2018

    Selina Lake's Top 10 Easy-To-Grow Veg

    We have a feeling Spring is just around the corner and that means time to get planting! Whether you're a seasoned gardener or a veg growing novice, these top 10 vegetables to grow from Selina Lake, author of Garden Style, are sure to bring you a bountiful harvest this year!



    1. Bulb Fennel

    When we moved to our house I sprinkled fennel seeds on a patch of earth, then forgot about them until I noticed a bulb with a hairy stalk appearing. I harvest a few bulbs, save some seeds to add to recipes and leave the rest to fall, and each year more fennel appears.

    2. Carrots

    I sprinkle carrot seeds directly into raised beds, covering them lightly with soil. When shoots appear, I thin them out and wait patiently for the crop to grow. They are always fresh and sweet.

    3. Peas

    Home-grown peas have a sweet flavour no frozen variety can compete with. The flowers resemble sweet peas without the scent, so they look pretty while growing as well as tasting so good.

    4. Courgettes

    One of my earliest memories is helping Grandpa harvest courgettes/zucchini from his veggie patch. The yellow varieties are my favourites as they taste buttery.



    5. Onions

    These will grow in almost any soil and prefer a warm, sunny site.

    6. Salad Leaves

    Crunchy salad leaves are quick and easy to grow from seed. Use the cut-and-come again method of cutting the outer leaves and leaving the centres to grow for fresh salad all summer long.

    7. Garlic

    Best planted in late autumn or early winter. Break up the bulbs and plant individual cloves just below the soil surface 15 cm/6 inches apart and in rows 30 cm/12 inches apart.

    8. Cucumbers

    I admit I cheat and buy a small plant started off in a greenhouse. I plant this directly into the veggie patch and water it every evening. Last year one plant yielded over 20 cucumbers!

    9. Tomatoes

    Tomatoes are so easy to grow and you don’t even need a garden – cherry varieties can be cultivated in a window box while grow bags are perfect for decking or balconies.

    10. Herbs

    Not strictly vegetables, but these could not be omitted because there are so many unique flavours. Always plant mint in a pot, as it spreads rapidly.



    Two of the lovely side effects of growing your own are sharing your produce with neighbours and friends, especially if you have a glut, and trying out new recipes to make the most of fresh produce. Grow whichever vegetables suit the conditions of your garden, and don’t be afraid to experiment.


    This blog has been extracted from Garden Style by Selina Lake, photography by Rachel Whiting © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with veg, gardening, spring, garden style

  • Posted on March 1, 2018

    Vegan Hummus Pizza

    Vegan pizza with hummus? Hell, yeah! What a way to kick of Veggie Month and the weekend!

    Hummus pizza recipe

    ½ quantity Pitta Bread dough (see below)


    300 g/ ½ cups Basic Hummus (see below)

    90 g/1 onion, cut into half-moons

    8 green olives, stoned/pitted

    2 garlic cloves, thinly sliced

    80 g/1 cup button mushrooms, very thinly sliced

    1 teaspoon dried oregano or pizza seasoning

    2 handfuls rocket/arugula, to serve

    8 cherry tomatoes, cut in half, to serve

    2 tablespoons olive oil, to serve



    Follow the instructions for making the dough on page 80 to the rising stage. Preheat the oven to its maximum temperature (usually 250C (475F) Gas 9) and choose the ‘lower heat element’ setting.

    After the rising of the dough, divide it into two balls (each should weight around 200 g/7 oz.) and place them on a floured surface. Let rise for another 10 minutes.

    Flour two sheets of baking parchment and gently roll each ball into a 24-cm/9 ½ -inch circle (or smaller if you prefer a thicker-crusted pizza). Slide each one carefully onto a baking sheet.

    Add 150 g/ ¾ cup hummus on top of each rolled-out pizza base and use a spatula to distribute evenly. Top with onions, olives, garlic and mushrooms, and sprinkle ½ teaspoon of dried oregano/pizza seasoning over each pizza.

    Open the heated oven, slide the baking paper with one pizza directly onto the bottom of the oven, without the baking sheet. Bake for 5 minutes. Change the oven setting to ‘top grill/broiler’, open the oven, slide the pizza with the baking parchment back onto the baking sheet and place the baking sheet in the upper part of the oven, so that the oven grill/broiler can quickly crisp the toppings.

    Bake for 2–3 minutes. Take out and repeat with the other pizza. Just before serving, top pizzas with rocket/arugula, cherry tomatoes and a drizzle of olive oil.


    Pitta bread


    80 ml/1⁄3 cup lukewarm water

    2 teaspoons maple sugar or another sweetener

    9 g/1 tablespoon active dry yeast


    400 g/3 ¼ cup plain/ all-purpose flour, plus extra for dusting

    100 g/ ¾ cup wholemeal/ whole-wheat flour

    1 ½ teaspoons sea salt

    2 tablespoons olive oil, plus extra for oiling

    270 ml/1 cup plus 2 tablespoons lukewarm water

    dough scraper (optional)

    baking sheet lined with baking parchment



    Whisk together the starter ingredients and rest, covered with a damp towel, in the oven with the light on for 30 minutes or until slightly bubbly.

    In a large bowl, whisk together the flours and salt for the dough.

    Add the water and oil, and mix in with a wooden spoon. Knead the dough, first inside the bowl, then on a clean surface for 10 minutes.

    Don’t add extra flour – the dough should be sticky but will come together eventually. Using a dough scraper helps initially.

    Oil both the bowl and the dough, place the dough in the bowl, cover with a damp towel and let rise in the oven, with the oven light on, for 3 hours or until doubled in size. It’s even better if you can make the dough a day ahead and let it rise in the fridge overnight.

    Preheat the oven to its maximum (usually 250C (475F) Gas 9) and choose the ‘lower heat element with fan’ setting if you can. Weigh out about 10 small 80-g/3-oz. portions) of dough, place on a floured surface and let rise for another 10 minutes.

    On a floured surface, gently roll each ball into a 15-cm/6-inch circle. Use a spatula to flip them over as you put them on the lined baking sheet, so the floured side is on top. Four should fit on one sheet.

    Open the preheated oven and slide the baking paper with the pittas directly onto the bottom of the oven, without the tray. Bake for 5 minutes until puffed up and lightly browned on the bottom.

    Open the oven, slide the baking paper with done pittas back onto the baking sheet and repeat with the remaining dough. Wrap in a clean kitchen towel until ready to serve. Freeze any leftovers.


    Basic hummus

    320 g/2 cups cooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid, or more if needed, plus 2 tablespoons cooked chickpeas to serve

    2 tablespoons extra-virgin olive oil, plus 2 tablespoons to serve

    1 tablespoon tahini

    3 garlic cloves

    freshly squeezed juice of ½ a lemon, or to taste

    ½ teaspoon salt, or to taste

    freshly chopped flat-leaf parsley, to garnish (optional)



    Blend all the ingredients in a blender or food processor, except the extra chickpeas and olive oil to serve, slowly adding the cooking liquid until you reach a thick and creamy consistency; this will take about 1 minute. High-speed blenders make the creamiest texture and need less liquid and time, but both food processors and stick blenders can be used as well. Adjust the lemon juice and salt to taste.

    Serve topped with 2 tablespoons extra-virgin olive oil and 2 tablespoons whole chickpeas. Garnish with chopped flat-leaf parsley, if you like.

     This recipe is from Hummus Where the Heart Is by Dunja Gulin, photography by Mowie Kay © Ryland Peters & Small.

    Hummus where the heart is

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian, Pizza, hummus, veggie month

  • Posted on February 22, 2018

    Fajitas & Homemade Wraps

    This is a great dish when you’re starving and need food on the table quickly. Here we’ve gone for a traditional filling, but you can add whatever you like to your wraps and use up leftovers. Try frying some chorizo for a bit of extra spice or throw in a few cherry tomatoes for some sweetness.

    the clever camper cookbook


    Ingredients for fajitas

    Olive oil

    2 chicken breasts (optional), cut into thin strips

    1 onion, cut into strips

    1 clove of garlic, crushed

    1 bell pepper, cut into strips

    ½ zucchini (courgette), cut into strips

    1–2 tablespoons fajita spice mix

    ½ x 14-oz (400-g) can of mixed beans, drained (optional)

    Crème fraîche (or sour cream), grated

    cheese (optional), and scallions (spring onions), to serve

    Cilantro (coriander) and fresh red chili, to garnish (optional)


    For the wraps

    1 scant cup (110g) all-purpose (plain) flour

    Pinch of salt

    4 ½ tablespoons (65ml) water



    Heat a splash of oil in a non-stick skillet (frying pan) over a medium-high heat. Add the chicken, if using, to the pan. Stir regularly so the meat doesn’t catch and cook until sealed.

    Once the chicken is sealed, add the onion and the garlic and fry for 5 minutes to soften. Once soft, add the pepper and zucchini (courgette).

    Cook for another 5 minutes and then add the fajita spice mix to the pan. Stir so it coats all the chicken and veg. If you’re going veggie, you could add half a can of mixed beans at this point to bulk up the dish.

    Cook for a few more minutes until the chicken is definitely cooked through and the spices have turned sticky and delicious.

    Serve on your homemade wraps with a good helping of salsa a dollop of crème fraîche, a sprinkle of sliced scallions (spring onions), sliced chilis, and a few cilantro (coriander) leaves. Finish with a grating of cheese if you’re feeling extra hungry.


    It’s super easy to make your own tortilla wraps. In a bowl, mix the flour with a pinch of salt and the water. Knead for a few minutes until it forms a dough. Divide the dough into four equal balls, then roll them out on a floury surface until they are nice and thin.

    Cook them one by one in a dry non-stick pan for 1 minute on each side, or until you see bubbles starting to form. Fill them and eat them straight away so they stay nice and soft.


    This recipe is from The Clever Camper Cookbook by Megan Winter-Barker and Simon Fielding, with photography by Stephen Conroy © Dog 'n' Bone Books

    the clever camper cookbook

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, quick, fajitas

  • Posted on February 22, 2018

    Rachel Ashwell: My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair


    These photographs are from Rachel Ashwell's My Floral Affair, photography by Amy Neunsinger © CICO Books.

    My Floral Affair


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, rachel ashwell, flowers, floral, shabby chic

  • Posted on February 20, 2018

    Spicy green margarita recipe from Benitos Hat

    We've got Taco Tuesday totally covered for you guys today! Start by taking our quiz to build your perfect taco from Benito's Hat brand new book, then pair it with this spicy margarita to liven up your week!



    This margarita is nothing short of spectacular but – and this is a big but – you have got to like a little heat. A tropical, herby, citrusy, spicy margarita that slips down all too easily.


    lime wedge

    sea salt

    8 mint leaves, plus a sprig to garnish

    10 fresh coriander/cilantro leaves

    a tiny piece of habanero chilli/ chile

    15 ml/1 tablespoon mixed agave syrup (a 75:25 mix of agave syrup and water, to make pouring easier)

    35 ml/⅛ cup 100% Blue Agave

    Tequila Blanco

    25 ml/1 ½ tablespoons pineapple juice

    25 ml/1 ½ tablespoons freshly squeezed lime juice

    serves 1


    Rim a margarita glass with the salt by first running the lime wedge around the rim and then placing the glass upside down on a saucer of the salt, leaving a light covering around the edge of the glass.

    Muddle together the mint, coriander/ cilantro, chilli/chile and a splash of the agave mix in a shaker. Combine with all the remaining ingredients and shake hard with a scoop of ice.

    Strain through a sieve into the glass. Garnish with a mint sprig.

    This also makes a great virgin version (agua fresca). Simply replace the tequila with apple juice and then top up with fizzy water in a long glass.


    This recipe is from Everyone Loves Tacos by Felipe Fuentes Cruz and Ben Fordham of Benito's Hat, photography by Peter Cassidy © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, cocktail, margarita, taco tuesday, benitos hat

  • Posted on February 16, 2018

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw


    These photographs are from Perfect English Townhouse by Ros Byam-Shaw, photography by Jan Baldwin © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Ros Byam-Shaw, perfect english townhouse

  • Posted on February 15, 2018

    Warm spinach with currants, pine nuts and yogurt

    The Iranians, the Lebanese, the Turks and the Moroccans all have their own variations of this velvety dish of cooked spinach combined with yogurt. Served as mezze in restaurants throughout the Middle East, this is a delicious way to enjoy spinach. Pulled from several traditions, this version includes currants, onions and pine nuts, served warm with dollops of cool, garlic-flavoured yogurt and chunks of crusty bread.

    500 g/1 lb. 2 oz. fresh spinach leaves, thoroughly washed and drained

    250 ml/1 cup thick, creamy, yogurt

    2 garlic cloves, crushed

    sea salt and freshly ground black pepper

    2–3 tablespoons olive oil

    1 red onion, cut in half lengthways, in half again crossways and sliced with the grain

    1–2 teaspoons granulated sugar

    1–2 teaspoons finely chopped dried red chilli/chile

    2 tablespoons tiny currants, soaked in boiling water for 15 minutes and drained

    2 tablespoons pine nuts

    freshly squeezed juice of 1 lemon

    warm crusty bread, to serve

    Serves 3–4


    Place the spinach in a steamer, or in a colander placed inside a large pot partially filled with water. Steam the spinach until soft. Drain off and squeeze out any excess water, then coarsely chop the steamed spinach.

    In a bowl, beat the yogurt with the garlic. Season with salt and pepper and put aside.

    Heat the oil in a heavy based pan and stir in the onion with the sugar for 2–3 minutes to soften. Add the chilli/chile, currants and pine nuts for 2–3 minutes, until the currants plump up and the pine nuts begin to colour.

    Toss in the spinach, making sure it is mixed well, and add the lemon juice. Season well with salt and pepper and tip the spinach onto a serving dish.

    Make a well in the middle of the spinach and spoon some of the yogurt into it. Serve while the spinach is still warm with chunks of crusty bread to scoop it up.


    This recipe is from Mezze by Ghillie Basan, photography by Jan Baldwin © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, mezze

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