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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Artichoke salad with green beans, egg and anchovy dressing


The success of this recipe depends on the quality of the artichokes - they should be bright green and have firm heads.

You'll need

4 eggs, at room temperature 300 gm green beans Large handful of young broad beans To serve: baby endive, leaves separated To serve: micro-cress   Poached artichokes 5 globe artichokes 2 lemons, halved 125 ml (½ cup) olive oil 1 garlic clove, halved 1 sprig thyme   Croûtons 100 gm sourdough, crusts removed, bread cut into 1cm cubes 100 gm butter, coarsely chopped 2 anchovies, finely chopped 1 garlic clove, bruised   Anchovy dressing 3 tsp sherry vinegar 100 ml olive oil 10 anchovy fillets

Method

  • 01
  • For poached artichokes, bring a large saucepan of salted water to the boil and remove from heat. Peel the outer green leaves from an artichoke, then peel and trim stalk to 5cm length, rubbing with a lemon half to prevent discoloration. Add to saucepan of hot water and repeat with the remaining artichokes. Squeeze lemon juice into the water and add the lemon halves. Return to medium heat, cover directly with a round of baking paper, then simmer until artichokes can be pierced with a knife easily at the heart (14-16 minutes). Drain. Drizzle artichokes with olive oil, add garlic and thyme, season to taste and refrigerate. Halve artichokes and remove hairy chokes before serving.
  • 02
  • For croûtons, combine sourdough and butter in a frying pan over medium-high heat and stir occasionally until golden (3-5 minutes), then add anchovies and garlic, and toss to combine.
  • 03
  • For anchovy dressing, blend all ingredients in a blender, and season to taste.
  • 04
  • Bring a saucepan of water to the boil and, while stirring, carefully add eggs, then cook over medium-high heat to your liking (7 minutes for soft yolks). Drain, then refresh in iced water to stop the cooking process. Peel, halve and set aside.
  • 05
  • Blanch green beans and broad beans in boiling salted water until just tender (2 minutes). Drain, then refresh in iced water. Drain again.
  • 06
  • Combine artichokes, green beans, broad beans, endive, croûtons and micro-cress in a bowl. Drizzle with dressing, toss to combine and season to taste. Transfer to plates, top with egg and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Jura savagnin.

Featured in

Oct 2014

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