Note that peeled garlic will add a more intense flavor than unpeeled.
Five plastic bags, each holding a kilo of peeled new potatoes rotting in the sun.
At J Sheekey, we use Morecambe Bay shrimps, but any peeled brown shrimps work well.
100g quinoa 2tsp rapeseed oil 2 spring onions, sliced 1 thumb sized piece of ginger, peeled and cut julienne 1 clove garlic, peeled and finely chopped 1 carrot, peeled and cut julienne 60g cep mushrooms, sliced 500ml vegetable stock 1 courgette, cut into thin strips with a julienne peeler 2tbsp tamari Juice of 2 limes, extra lime to garnish Micro coriander to garnish
The difference between peeled and unpeeled thick spears is substantial.
Place five peeled langoustines and a single half-peeled langoustine equidistantly around on the salad.
First recorded in Scottish proverbs dating from the 1800s, a peeled-egg is: “A stroke of good fortune which one has not had to strive for.”
If you can’t find the onion or garlic salt bring the milk for the white sauce to the boil with a couple of peeled garlic cloves and a peeled halved onion in it.
Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe — and then laboriously peeled them by hand — but now you can buy cooked, pre-peeled chestnuts any time.
For the court bouillon dry cider 10 fl oz (300ml) water 40 fl oz (1.2 litres) white wine vinegar 3 fl oz (120ml) bay leaves 2 peppercorns 12 onion 1, peeled and roughly chopped carrots 2, peeled and roughly chopped celery 2 sticks, roughly chopped salt 2 tsp
For the tomato sauce 3 tbsp olive oil 1 large onion, peeled and finely chopped 6 garlic cloves, peeled and crushed 350g tomatoes (ie, about 3 medium ones), finely chopped 70g tomato paste 10 cardamom pods, roughly bashed open in a mortar 60g soft dried apricots, quartered (or 1½ tsp caster sugar)
30g butter 2 onions, peeled, halved and thinly sliced 2 garlic cloves, peeled and sliced About 1kg slightly waxy potatoes such as maris peer or desiree, peeled and sliced to the thickness of a 10p piece ¼ tsp chopped thyme leaves 3 sage leaves, finely chopped About 1.2 litres vegetable stock Sea salt and freshly ground black pepper
Serves 4 butter 50g, softened onions 2, peeled and finely chopped Swedish anchovies 2 x 125g tins, including the juice from only one of the tins red-skinned potatoes (Desiree) 6 medium-sized, peeled, cut into thick matchsticks, briefly rinsed, well drained and dried whipping cream 400ml fresh white breadcrumbs 2 tbsp a little salt and some freshly ground white pepper
12 pork cheeks Salt and black pepper 6 tbsp organic rapeseed oil 1 onion, peeled and chopped 1 large leek, trimmed and sliced 2 heads fennel, tough outer layer discarded, the rest cut into eighths through the stem 2 star anise 2 sprigs rosemary 5 garlic cloves, bashed and peeled Rice flour or chickpea flour, for dusting 120ml oloroso sherry Peel of 1 orange Chilli (optional) 500ml chicken stock
4 large baking potatoes Flaky sea salt and black pepper 50g unsalted butter 1 onion, peeled and thinly sliced 4 garlic cloves, peeled and thinly sliced 1 small celeriac, peeled and cut into 2-3cm dice 1 small handful dried ceps (AKA porcini) 100ml double cream 100ml whole milk 1 tsp dried seaweed flakes (optional) 1 handful flat-leaf parsley, leaves picked and chopped 1 handful grated cheddar
Serves 4-6 1.2kg pork belly, skin off, deboned (but keep the bones), cut into 4cm cubes 2 sticks celery 1 large carrot, peeled 1 head garlic halved through the equator 1 onion, peeled and quartered 8 sprigs rosemary ½ bunch thyme 8 sprigs flat-leaf parsley 2 fresh bay leaves 1 tbsp black peppercorns 2 cloves 50g butter 250g button onions, peeled 250g button mushrooms, stalks removed 250ml double cream 3 large egg yolks 100g creme fraiche
50g butter 1 large onion, peeled and finely chopped 3-4 inner stems celery, plus leaves, finely chopped Salt and pepper 500g free-range pork shoulder, coarsely minced (or good-quality sausagemeat) The liver of the bird you are stuffing (optional), finely chopped 250g cooked chestnuts, roughly chopped 6-8 large prunes, roughly chopped 1 large or 2 small dessert apples, peeled and chopped into 1cm dice Finely grated zest of 1 lemon 150g soft white breadcrumbs 2 tsp each finely chopped thyme, sage and rosemary
SERVES 4 pumpkin or squash 600g peeled and seeded (equivalent to about 1kg peeled and unprepared pumpkin), cut into 3cm cubes olive oil 6 tbsp medium onion 1, thinly sliced across the grain garlic 2 cloves, thinly sliced freshly ground cinnamon ½ tsp crushed dried chilli a pinch medium potato 1 (about 150g), peeled and cut into 2cm cubes vegetable (or chicken) stock 1 litre, preferably hot coriander 1 medium bunch (about 40g), coarsely chopped caster sugar 1-2 tsp (optional, depending on the sweetness of the pumpkin)
1 whole chicken (3½ to 4 pounds), legs tied, wings tucked Salt and freshly ground black pepper 2 tablespoons canola oil 2 shallots, peeled and quartered lengthwise (or 1 small yellow onion cut into eighths) 1 pound small red potatoes, 1½ to 2 inches in diameter 3 large carrots, peeled and cut into 2-inch sections ¾ cup low-sodium chicken broth (or water) 2 large bunches spinach, washed and big stems removed (or two 10-ounce bags) Finely grated zest and juice from 1 lemon 2 tablespoons unsalted butter 2 tablespoons finely chopped parsley (optional)
For the rice 100g basmati rice, washed in cold water until the water runs clear (alternatively, use leftover or ready-cooked rice, in which case you will need 300g) 90ml olive oil 1-2 onions, peeled and thinly sliced (200g) 4 garlic cloves (15g), peeled and thinly sliced 15g knob fresh ginger, peeled and finely chopped 1 green chilli, thinly sliced 60g tomato paste 1 tsp sweet paprika 1 tsp cumin seeds ½ tsp ground cardamom (or 3 pods, seeds finely crushed) 4 spring onions, trimmed and thinly sliced (90g) 130g frozen peas, defrosted
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For the rice 100g basmati rice washed in cold water until the water runs clear alternatively use leftover or ready-cooked rice in which case you will need 300g 90ml olive oil 1-2 onions peeled and thinly sliced 200g 4 garlic cloves 15g peeled and thinly sliced 15g knob fresh ginger peeled and finely chopped 1 green chilli thinly sliced 60g tomato paste 1 tsp sweet paprika 1 tsp cumin seeds ½ tsp ground cardamom or 3 pods seeds finely crushed 4 spring onions trimmed and thinly sliced 90g 130g frozen peas defrosted