Angela Mauri

Muddled potato & mozzarella tortilla
Method
Step 1
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
Step 2
Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.

Muddled potato & mozzarella tortilla Perfect for a fast yet satisfying midweek meal

Summer traybake chicken
Method
Step 1
Put the chicken breasts in a large, shallow roasting tray and drizzle with olive oil. Grill for 10 mins, then add cherry tomatoes and grill for another 5 mins until chicken is cooked. Drizzle pesto over the top and serve.

Summer traybake chicken A great dish for dinner parties and family meals in - quick, easy and very tasty

Jamaican fried dumplings
Method
Step 1
Dust a baking tray with flour. Mix all the dry ingredients in a bowl, then gradually pour in 150ml water, stirring well, until it comes together into a dough. Rub a little oil over your hands, and break off bits of the dough, rolling into golf-sized balls and set aside on the baking tray to rest for 20 mins.
Step 2
Meanwhile, put a deep, large saucepan over medium heat and pour in enough oil so that the dumplings will be submerged. Heat the oil to 170C. or until a pinch of the dough sizzles when dropped in. Fry the dumplings for 6 mins, turning halfway. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve hot. Delicious served with ackee and saltfish or even an English breakfast instead of toast.

Jamaican fried dumplings Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish

Turkish rice (vermicelli rice)
Method
Step 1
Pour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.
Step 2
Put the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.
Step 3
Drain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in ½ tsp salt, stir well then return the pan to the hob over a high heat. Bring to the boil, then reduce the heat to the lowest it will go, put the lid on the pan and simmer for 7-9 mins. Remove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.

Turkish rice (vermicelli rice) This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta

Crab, lime & chilli toasts
Method
Step 1
Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
Step 2
Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

Crab, lime & chilli toasts A simple, stylish canapé that takes just minutes to prepare

Smart crab linguine
Method
Step 1
Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.
Step 2
Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don’t brown. Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat through.
Step 3
Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.

Smart crab linguine Italian pasta ribbons work beautifully with sweet crabmeat, peppery rocket, lemon and garlic- a perfect solo supper

Sweet & sour chicken
Method
Step 1
For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor.
Step 2
Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
Step 3
Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Stir the batter well.
Step 4
Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low. Dust the chicken with cornflour, then dip into the batter.
Chicken chunks coated in cornflour in a glass boal
Step 5
One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once.
Chicken pieces cooking in oil
Step 6
When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.
Cooked chicken draining on a tray
Step 7
Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Sweet & sour chicken Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Mushroom mapo tofu
Method
Step 1
Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Step 2
Mix all of the sauce ingredients together in a jug.
Step 3
Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Step 4
Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Mushroom mapo tofu Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty sh*take mushrooms and firm tofu make a great combo

Smoked salmon & spinach gratin
Method
Step 1
Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It’s really important that you do this, otherwise the water will leach out and make the cream watery and green.
Step 2
Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there’s so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
Step 3
Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

Smoked salmon & spinach gratin Make this easy Swedish-inspired smoked salmon and spinach gratin with just four ingredients. Serve with potatoes and roasted beets – perfect for entertaining

Creamy pesto & kale pasta
Method
Step 1
Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Step 2
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Creamy pesto & kale pasta Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Parmesan spring chicken
Method
Step 1
Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
Step 2
Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

Parmesan spring chicken Dish up an easy, delicious chicken dinner that's full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender

Honey & mustard chicken thighs with spring veg
Method
Step 1
Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
Step 2
Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
Step 3
Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Honey & mustard chicken thighs with spring veg This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate