Recipes - Page 19 of 51 - The Secret Supper Society

A small white bowl with cucumber slices, green herbs, and microgreens sits on a wooden table next to a bowl of white rice.

Vietnamese cucumber salsa

Quick salsa which will accompany many asian dishes and adds a crunchy zing

Crispy baked chicken wings arranged on a black plate, served with a pot of orange dipping sauce and a garnish of fresh coriander.

Boning a chicken wing is almost impossible unless you try this clever method of confiting the wing flats then pan fry to crisp up. Save the rest of the wings for another recipe. I buy duck fat via the internet…

A close-up of a plate with crispy sliced chicken on top of a hearty white bean stew, garnished with fresh parsley and lemon zest. The stew contains beans, leeks, and shredded meat.

Roast guinea fowl with haricot beans

Main Course

A guinea fowl usually weighs around a kilo so will feed 2-3 people. In the restaurant I use the supremes (breast with thigh bone attached) and confit all the legs and wings however, it’s a lot easier to roast two…

A baked orange squash half filled with roasted vegetables, topped with sunflower, pumpkin, and sesame seeds, served on a white plate.

Vegetable Curry Stuffed Munchkin Pumpkin

Starter

Munchkin pumpkins are available in most supermarkets during the lead up to Halloween. If you can’t find them, use slices of butternut squash or 3 small pumpkins cut in half. The vegetable curry is also delicious as side dish without…

Two halves of butternut squash are filled with a crumbly, golden brown stuffing and baked on a metal tray. The stuffing appears to include grains and vegetables, giving a textured appearance.

Sausage Stuffed Butternut Squash

Main Course

Using stuffing as well as sausage meat helps keep the cost down as well as making this a warming winter dish. It’s not necessary to buy expensive sausages as you will be adding a lot of flavour to the mix…

Grilled pieces of seasoned chicken served with roasted aubergine garnished with herbs and a small side of fresh rocket on a white plate.

Skewered chicken with aubergine

Main Course

Chicken is often my “go to” for the BBC Radio Oxford recipes because it’s an inexpensive meat and so versatile. I use thigh meat for this recipe as I think it tastes better than breast and doesn’t dry out but…

A plate with creamy mashed potatoes, chicken in herb sauce, and a serving of cooked dark leafy greens, all garnished with chopped fresh herbs.

Mustard & herb poached chicken

British inspired recipes · Main Course

There are lots of soft herbs available so mix up the combination using what you have available. Buy chicken pieces with skin on, pull if off, place flat on a baking sheet and bake at 200C for 15 minutes to…

A pot of rich, red-brown curry garnished with fresh coriander, with a ladle lifting a portion of the meat and sauce. Steam rises from the hot dish, indicating it is freshly cooked.

Lamb in Coconut & Tomato Curry Sauce

Asian inspired recipes · Main Course

I cook my version in a pressure cooker which reduces the cooking time to just 40 minutes, however the long slow method works just as well. Note: Curry leaves freeze well so it’s always worth buying them when you see…

A slice of berry crumble pie with a crumbly topping sits on a dark plate next to a dollop of whipped cream.

Black Forest Fruit Streusel Tart

Dessert

A fruity Bakewell tart style dessert with a crumble topping. If you don’t want to make the pastry you can use shop bought shortcrust instead.

A bowl of creamy risotto topped with steamed tenderstem broccoli and a roasted mushroom, garnished with cracked black pepper and fresh herbs.

Baked Mushroom Risotto with Vegetables

Main Course

Packed full of flavour using tinned soup and finished with whatever green veg you like