diff options
| author | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
|---|---|---|
| committer | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
| commit | 946c7de20cab78a47edbeae8fa65fe86a51511dd (patch) | |
| tree | 5e8c76be65259062a36eef736f1fcfd8ffd72580 /cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml | |
| parent | 27f91fb877f4502804c932a28546ab6c745cc103 (diff) | |
Add create-meta-recipe endpoint with nested slots/options/bases
- POST /api/create-meta-recipe/ creates full meta-recipe in one call
- PUT /api/create-meta-recipe/ updates existing (requires id)
- Auto-resolves ingredients by name/alias, creates new if not found
- Returns full nested response with _created_ingredients list
- New writable serializers: MetaRecipeWriteSerializer, SlotWriteSerializer, etc.
Diffstat (limited to 'cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml')
| -rw-r--r-- | cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml | 369 |
1 files changed, 369 insertions, 0 deletions
diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml new file mode 100644 index 0000000..ecf8502 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml @@ -0,0 +1,369 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Family Favourites</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter002">
+<figure class="image_full" id="img_46"><span epub:type="pagebreak" id="pg46"/><img alt="" id="qui0002276" src="../images/p046.jpg"/></figure>
+<figure class="image_full" id="img_47"><span epub:type="pagebreak" id="pg47"/><img alt="Family Favourites: Soothing, Child-Friendly Weeknight Dinners" id="qui0001998" src="../images/p047.jpg"/></figure>
+<figure class="image_full" id="img_48"><span epub:type="pagebreak" id="pg48"/><img alt="" id="qui0002276a" src="../images/p048.jpg"/></figure>
+<h2 class="recipelist_head" id="qui9901650"><span epub:type="pagebreak" id="pg49"/><span class="color_y">FAMILY FAVOURITES</span></h2>
+<hr class="border2"/>
+<p class="reclist"><a href="chapter002.xhtml#qui9002012">BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002012">QUICK CHICKEN, LEEK & CHORIZO PIE</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002037">CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002063">SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002091">QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002120">SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002147">ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002172">SIMPLE ROASTED PEPPER ORZOTTO (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002199">QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE (V)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002228">ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002254">ROASTED AUBERGINE, COURGETTE & MACARONI BAKE (V)</a></p>
+<h2 class="recipe_title1" id="qui9002012"><span epub:type="pagebreak" id="pg50"/>BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</h2>
+<hr class="border2"/>
+<p class="intro_text">What’s better than baked gnocchi? Baked gnocchi with crispy ham hock on top. This simple family-friendly dinner is perfect for a quick, easy weeknight meal: all the major food groups in one tin.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0902262"><span class="grey"><span class="space1">Serves:</span> 4 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1"><span class="lato_reg">500g gnocchi</span></li>
+<li class="list_hang"><span class="lato_reg">400g frozen peas</span></li>
+<li class="list_hang"><span class="lato_reg">300g crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">1 tablespoon Dijon mustard</span></li>
+<li class="list_hang"><span class="lato_reg">½ teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang"><span class="lato_reg">180g shredded free-range ham hock</span></li>
+<li class="list_hang"><span class="lato_reg">½ lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of flat-leaf parsley leaves, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1">Preheat the oven to 180°C fan/200°C/gas 6. Put the gnocchi into a large bowl and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain well and tip the gnocchi into a roasting tin along with the peas, crème fraîche, mustard, salt (if using) and freshly ground black pepper.</p>
+<p class="method">Mix everything well in the tin, then scatter the shredded ham hock evenly all over. Grind over a little more black pepper, then transfer to the oven and bake for 25 minutes, until the ham is nicely crisped.</p>
+<p class="method">Squeeze over the lemon juice, scatter over the flat-leaf parsley and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_51"><span epub:type="pagebreak" id="pg51"/><img alt="BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS" id="qui0002001" src="../images/p051.jpg"/>
+<figcaption>BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002012"><span epub:type="pagebreak" id="pg52"/>QUICK CHICKEN, LEEK & CHORIZO PIE</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002013">This chicken pie went through several elaborate variations (saffron and pearl barley, anyone?) before I came up with this very simple version and rather nervously handed platefuls to my friends Ruby and Leah. Fortunately, it turned out beautifully and was by far the easiest to make. A new weeknight staple.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002022"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002026"><span class="lato_reg">2 leeks, very finely sliced</span></li>
+<li class="list_hang" id="qui0002027"><span class="lato_reg">4 small free-range chicken breasts, cut into large chunks</span></li>
+<li class="list_hang" id="qui0002028"><span class="lato_reg">120g chorizo, diced</span></li>
+<li class="list_hang" id="qui0002029"><span class="lato_reg">300g crème fraîche</span></li>
+<li class="list_hang" id="qui0002030"><span class="lato_reg">½ a juicy lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002031"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002032"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002033"><span class="lato_reg">1 free-range egg, beaten</span></li>
+<li class="list_hang" id="qui0002034"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0002014">Preheat the oven to 180°C fan/200°C/gas 6. Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.</p>
+<p class="method" id="qui0002016">Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.</p>
+<p class="method" id="qui0002018">Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.</p>
+<p class="method" id="qui0002020">Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.</p>
+<p class="method2" id="qui0002036"><span class="note_heady">CHANGE IT UP:</span> This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of Dijon mustard instead.</p>
+</section>
+<figure class="image_full_caption" id="img_53"><span epub:type="pagebreak" id="pg53"/><img alt="QUICK CHICKEN, LEEK & CHORIZO PIE" id="qui0002277" src="../images/p053.jpg"/>
+<figcaption>QUICK CHICKEN, LEEK & CHORIZO PIE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002037"><span epub:type="pagebreak" id="pg54"/>CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002038">This is such an easy week-night dish, with mostly storecupboard ingredients: pesto, breadcrumbs, frozen peas. Adding a tin of butter beans (by all means use cannellini, haricot or Puy lentils if that’s what you have) picks up all the flavour from the roasting tin. Serve with good crusty bread for an additional carb.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002046"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002050a"><span class="lato_reg">300g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0002050b"><span class="lato_reg">300g frozen peas</span></li>
+<li class="list_hang" id="qui0002052"><span class="lato_reg">2 courgettes, cut into ½cm half moons</span></li>
+<li class="list_hang" id="qui0002054"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002055"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002056"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002057"><span class="lato_reg">4 cod fillets</span></li>
+<li class="list_hang" id="qui0002058"><span class="lato_reg">4 teaspoons green pesto</span></li>
+<li class="list_hang" id="qui0002059"><span class="lato_reg">4 heaped tablespoons panko or white breadcrumbs</span></li>
+<li class="list_hang" id="qui0002060"><span class="lato_reg">1 × 400g tin of butter beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0002061"><span class="lato_reg">½ a lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002062"><span class="lato_reg">A large bunch of fresh basil leaves, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002039">Preheat the oven to 180°C fan/200°C/gas 6. Pop the Tenderstem into a bowl, tip a kettleful of boiling water over it and leave to sit for 2 minutes, then drain well. (If the stems are very thick, halve them lengthways.) If using ordinary broccoli, skip this step.</p>
+<p class="method" id="qui0002041">Mix the broccoli, frozen peas and courgettes in a large roasting tin along with 1½ tablespoons of the olive oil, the sea salt (if using) and a good grind of black pepper. I like to add the butter beans at the end, to just warm through in the residual heat of the roasting tin, but if you’d prefer them piping hot, stick them in now.</p>
+<p class="method" id="qui0002043">Lay the cod fillets over the vegetables, spread each with 1 teaspoon of pesto, scatter over the breadcrumbs, then drizzle with the remaining ½ tablespoon of olive oil. Grind over some black pepper, then transfer to the oven and roast for 20–25 minutes (20 if your cod fillets are quite thin, 25 if they are a little thicker).</p>
+<p class="method" id="qui0002045">Once cooked, stir in the butter beans (if you haven’t already), lemon zest, juice and fresh basil and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_55"><span epub:type="pagebreak" id="pg55"/><img alt="CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS" id="qui0002278" src="../images/p055.jpg"/>
+<figcaption>CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002063"><span epub:type="pagebreak" id="pg56"/>SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002064">I usually think of sausage bakes as wintery dishes, but they work just as well with fresh courgettes, tomatoes and broccoli for a light, summery dinner.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002072"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002076"><span class="lato_reg">250g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0002077"><span class="lato_reg">500g courgettes, cut into ½cm slices</span></li>
+<li class="list_hang" id="qui0002078"><span class="lato_reg">300g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0002080"><span class="lato_reg">1 red onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002081"><span class="lato_reg">1½ tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002082"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002083"><span class="lato_reg">2–3 sprigs of fresh rosemary</span></li>
+<li class="list_hang" id="qui0002084"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002085"><span class="lato_reg">1 teaspoon chilli flakes (optional: leave out for children)</span></li>
+<li class="list_hang" id="qui0002086"><span class="lato_reg">8–12 free-range chipolata sausages</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002088"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002089"><span class="lato_reg">1 lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002065">Preheat the oven to 210°C fan/230°C/gas 8. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli, skip this step.</p>
+<p class="method" id="qui0002067">Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the sausages are on top, then transfer to the oven and bake for 30 minutes.</p>
+<p class="method" id="qui0002069">If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.</p>
+<p class="method" id="qui0002071">Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_57"><span epub:type="pagebreak" id="pg57"/><img alt="SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES" id="qui0002279" src="../images/p057.jpg"/>
+<figcaption>SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002091"><span epub:type="pagebreak" id="pg58"/>QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002092">This stunning, unashamedly loaded pizza-style tart is possibly one of my proudest creations. And it’s an opportunity to use nigella or black onion seeds, which are my new favourite spice, not just because they share a name with my favourite cookery writer, but because they work particularly well with tomatoes and puff pastry.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002101"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002105"><span class="lato_reg">400g free-range minced beef, lamb or pork</span></li>
+<li class="list_hang" id="qui0002106"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002107"><span class="lato_reg">1 shallot, roughly chopped</span></li>
+<li class="list_hang" id="qui0002108"><span class="lato_reg">2 teaspoons nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0002109"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002110"><span class="lato_reg">3 tablespoons chopped tinned tomatoes</span></li>
+<li class="list_hang" id="qui0002111"><span class="lato_reg">1 clove of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002112"><span class="lato_reg">100g cherry tomatoes, halved</span></li>
+<li class="list_hang" id="qui0002113"><span class="lato_reg">100g broccoli, cut into small florets (can be Tenderstem)</span></li>
+<li class="list_hang" id="qui0002115"><span class="lato_reg">1 × 150g ball of mozzarella cheese, torn</span></li>
+<li class="list_hang" id="qui0002117"><span class="lato_reg">Fresh basil leaves, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002093">Preheat the oven to 180°C fan/200°C/gas 6. Tip the minced meat, ½ teaspoon of salt (if using), shallot and half the nigella seeds into a food processor, and blitz until mixed. (Alternatively, finely chop the shallot and mix in a bowl.)</p>
+<p class="method" id="qui0002095">Roll the minced meat into 18 or so small walnut-sized meatballs, or get little hands to help you with this. It’s easier with damp hands, so keep a bowl of water nearby.</p>
+<p class="method" id="qui0002097">Unroll the puff pastry into a roasting tin or on to a large baking sheet, leaving it on the paper that it comes wrapped in. Mix the tinned tomatoes with the crushed garlic, remaining nigella seeds and another ½ teaspoon of salt (if using), and spread this all over the pastry, leaving a 1½ cm border around the edges.</p>
+<p class="method" id="qui0002099">Dot the meatballs all over the pizza, then arrange the cherry tomatoes and broccoli in between. Scatter everything with the mozzarella, then transfer to the oven and bake for 25–30 minutes, until the edges are golden brown and crisp and the meatballs cooked through. Scatter over the basil and serve hot.</p>
+<p class="method2" id="qui0002118"><span class="note_heady">NOTE:</span> Don’t panic if it looks like you can’t possibly fit all the veg and mozzarella on top of the tart as you assemble, everything shrinks on cooking.</p>
+</section>
+<figure class="image_full_caption" id="img_59"><span epub:type="pagebreak" id="pg59"/><img alt="QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA" id="qui0002280" src="../images/p059.jpg"/>
+<figcaption>QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002120"><span epub:type="pagebreak" id="pg60"/>SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002122">This curry is a real crowd-pleaser, with just a little bit of spice for flavour, and plenty of sweetness from the potatoes and peas. If your family likes mushrooms, consider adding a packet of quartered ordinary mushrooms for an added vegetable. A lovely, warming dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002126"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002130"><span class="lato_reg">500g sweet potatoes, peeled and cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002131"><span class="lato_reg">4 banana shallots, peeled and quartered</span></li>
+<li class="list_hang" id="qui0002132"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0002133"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0002134"><span class="lato_reg">½ teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0002135"><span class="lato_reg">2 tablespoons oil</span></li>
+<li class="list_hang" id="qui0002136"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002138"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+<li class="list_hang" id="qui0002139"><span class="lato_reg">300ml boiling water</span></li>
+<li class="list_hang" id="qui0002140"><span class="lato_reg">150g frozen peas, defrosted</span></li>
+<li class="list_hang" id="qui0002141"><span class="lato_reg">100g red lentils</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002143"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002144"><span class="lato_reg">1–2 limes, juice only</span></li>
+<li class="list_hang" id="qui0002145"><span class="lato_reg">A handful of fresh coriander, chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002123">Preheat the oven to 210°C fan/230°C/gas 8. Put everything into the roasting tin, except the coconut milk, water, peas and lentils. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.</p>
+<p class="method" id="qui0002125">Be careful opening the oven, as this dish will release quite a lot of steam. Once cooked, taste and adjust with lime juice and salt as needed, scatter over the fresh coriander and serve hot with rice or flatbreads.</p>
+<p class="method2" id="qui0002146"><span class="note_heady">CHANGE IT UP:</span> For adults, add 1 teaspoon of chilli powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end.</p>
+</section>
+<figure class="image_full_caption" id="img_61"><span epub:type="pagebreak" id="pg61"/><img alt="SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK" id="qui0002281" src="../images/p061.jpg"/>
+<figcaption>SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002147"><span epub:type="pagebreak" id="pg62"/>ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002148">I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002154"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002158"><span class="lato_reg">300g conchiglie or other favourite pasta shape</span></li>
+<li class="list_hang" id="qui0002159"><span class="lato_reg">1 large head of broccoli, chopped into small bits (the size of rough granola)</span></li>
+<li class="list_hang" id="qui0002161"><span class="lato_reg">160g free-range bacon lardons</span></li>
+<li class="list_hang" id="qui0002162"><span class="lato_reg">A few sprigs of fresh thyme</span></li>
+<li class="list_hang" id="qui0002163"><span class="lato_reg">3 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002164"><span class="lato_reg">400g crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002166"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang" id="qui0002167"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002168"><span class="lato_reg">30g parmesan cheese, grated</span></li>
+<li class="list_hang" id="qui0002169"><span class="lato_reg">40g panko or fresh white breadcrumbs</span></li>
+</ul>
+</section>
+<p class="method1" id="qui0002149">Preheat the oven to 200°C fan/220°C/gas 7. Cook the conchiglie in boiling salted water for 10 minutes, then drain. While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for 10 minutes while the pasta cooks.</p>
+<p class="method" id="qui0002151">Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of oil, the crème fraîche, spinach, lemon juice and sea salt (if using).</p>
+<p class="method" id="qui0002153">Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15–20 minutes, until the top is golden brown and crunchy. Serve hot.</p>
+<p class="method2" id="qui0002170"><span class="note_heady">MAKE IT VEGGIE:</span> Consider substituting the bacon with a jar of sliced artichokes, drained and chopped into slightly smaller bits, and use vegetarian parmesan.</p>
+</section>
+<figure class="image_full_caption" id="img_63"><span epub:type="pagebreak" id="pg63"/><img alt="ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE" id="qui0002283" src="../images/p063.jpg"/>
+<figcaption>ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002172"><span epub:type="pagebreak" id="pg66"/>SIMPLE ROASTED PEPPER ORZOTTO</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002173">The all-in-one cherry tomato and bay orzo from <em>The Green Roasting Tin</em> was such a popular recipe that it got me thinking about other very simple baked orzo toppings. In this dish, the sweet roasted peppers work beautifully with the rosemary and pasta for a quick, filling weeknight dinner. Leftovers are great for lunchboxes too.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002179"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002183"><span class="lato_reg">300g orzo</span></li>
+<li class="list_hang" id="qui0002184"><span class="lato_reg">600ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002185"><span class="lato_reg">3 peppers (red, yellow, orange), finely sliced</span></li>
+<li class="list_hang" id="qui0002186"><span class="lato_reg">1 red onion, finely chopped</span></li>
+<li class="list_hang" id="qui0002187"><span class="lato_reg">2–3 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0002188"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002190"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002191"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002192"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002193"><span class="lato_reg">A handful of flaked toasted almonds</span></li>
+<li class="list_hang" id="qui0002194"><span class="lato_reg">A handful of fresh basil leaves, torn</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002174">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo and stock into a roasting tin. On your chopping board (or in a bowl if not quite enough room) mix the peppers and onion with the rosemary, sea salt (if using) and 1 tablespoon of olive oil, then scatter this in an even layer over the orzo and stock.</p>
+<p class="method" id="qui0002176">Transfer to the oven and cook for 25 minutes, until the peppers are lightly roasted and the orzo is cooked through.</p>
+<p class="method" id="qui0002178">Stir in the lemon juice and zest, another tablespoon of olive oil and a good grind of black pepper, then taste and check the seasoning: you may wish to add more salt or lemon juice. Scatter with the flaked toasted almonds and fresh basil before serving.</p>
+<p class="method2" id="qui0002197"><span class="note_heady">CHANGE IT UP:</span> If you aren’t vegan, you can add a handful of crumbled feta or goat’s cheese to the dish, but it’s lovely as it is.</p>
+</section>
+<figure class="image_full" id="img_64"><span epub:type="pagebreak" id="pg64"/><span epub:type="pagebreak" id="pg65"/><img alt="" id="qui0002283a" src="../images/p064.jpg"/></figure>
+<figure class="image_full_caption" id="img_67"><span epub:type="pagebreak" id="pg67"/><img alt="SIMPLE ROASTED PEPPER ORZOTTO" id="qui0002284" src="../images/p067.jpg"/>
+<figcaption>SIMPLE ROASTED PEPPER ORZOTTO</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002199"><span epub:type="pagebreak" id="pg68"/>QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGETARIAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002201">I love cauliflower cheese but am not always minded to make a bechamel sauce. This version with mustard and kale is a real crowd-pleaser. The two cheeses are to my mind entirely necessary for flavour purposes.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002207"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002211"><span class="lato_reg">1 large cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0002212"><span class="lato_reg">Stems and leaves from the cauliflower, roughly chopped</span></li>
+<li class="list_hang" id="qui0002213"><span class="lato_reg">250g chopped kale</span></li>
+<li class="list_hang" id="qui0002214"><span class="lato_reg">400g crème fraîche</span></li>
+<li class="list_hang" id="qui0002215"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0002216"><span class="lato_reg">3 heaped teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0002217"><span class="lato_reg">80g cheddar cheese, grated</span></li>
+<li class="list_hang" id="qui0002218"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002220"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0002221"><span class="lato_reg">50g panko or white breadcrumbs</span></li>
+<li class="list_hang" id="qui0002222"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002223"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002224"><span class="lato_reg">Toasted baguette slices, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002202">Preheat the oven to 200°C fan/220°C/gas 7. Pop the cauliflower florets, stems, leaves and kale in a large bowl, and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain the veg really well. Tip everything into a roasting tin large enough to hold the veg in a single layer.</p>
+<p class="method" id="qui0002204">While the cauliflower is blanching, mix the crème fraîche, egg, Dijon mustard, cheddar cheese and sea salt (if using) together. Stir this through the veg in the roasting tin, then top with the crumbled feta, breadcrumbs and freshly ground black pepper. Drizzle with the olive oil, then transfer to the oven and roast for 25 minutes, until golden brown and crisp on top.</p>
+<p class="method" id="qui0002206">Let it sit for 5 minutes, then serve hot with some toasted baguette slices on the side.</p>
+<p class="method2" id="qui0002226"><span class="note_heady">CHANGE IT UP:</span> If you’re all out of kale, use finely chopped spring greens or cavolo nero instead. And if you’re not veggie, you could add a handful of chopped chorizo, pancetta or free-range bacon lardons to the topping.</p>
+</section>
+<figure class="image_full_caption" id="img_69"><span epub:type="pagebreak" id="pg69"/><img alt="QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE" id="qui0002285" src="../images/p069.jpg"/>
+<figcaption>QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002228"><span epub:type="pagebreak" id="pg70"/>ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002229">In this simple one-pot dhal, the cumin-spiced onion softens while the dhal cooks and infuses with the whole cherry tomatoes and their vines – hands free and completely delicious. You could add a couple of tablespoons of coconut cream at the end for richness if you wish, but it is perfect as it is with flatbreads or buttery basmati rice.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002235"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002239"><span class="lato_reg">400g cherry tomatoes on the vine</span></li>
+<li class="list_hang"><span class="lato_reg">140g red lentils, rinsed</span></li>
+<li class="list_hang" id="qui0002242"><span class="lato_reg">3 teaspoons nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0002243"><span class="lato_reg">500ml boiling water</span></li>
+<li class="list_hang" id="qui0002244"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002246"><span class="lato_reg">1 onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002247"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0002248"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0002249"><span class="lato_reg">1 tablespoon olive or vegetable oil</span></li>
+<li class="list_hang" id="qui0002250"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002251"><span class="lato_reg">Flatbreads or basmati rice to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002230">Preheat the oven to 200°C fan/220°C/gas 7. Tip the cherry tomatoes and their vines into a small lidded casserole dish or roasting tin (I separate these to make the vines easier to fish out at the end), then add the lentils, nigella seeds, boiling water and salt (if using). Prod with a spoon to make sure the vines are submerged in the water.</p>
+<p class="method" id="qui0002232">Dress the sliced onion with the ground cumin, coriander and oil, then scatter this over the tomato and lentil mixture. Cover with a lid or tightly scrunch a double layer of foil over the tin – you want a really good seal here, or the lentils won’t cook – then transfer to the oven and cook for 30 minutes.</p>
+<p class="method" id="qui0002234">After 30 minutes, remove the vines, then give the dhal a good whisk. Add the lemon juice and salt to taste and serve with rice or flatbreads.</p>
+<p class="method2" id="qui0002252"><span class="note_heady">NOTE:</span> The dhal will thicken a lot as it cools down and can be made ahead and warmed up, in fact it’s even better the next day.</p>
+</section>
+<figure class="image_full_caption" id="img_71"><span epub:type="pagebreak" id="pg71"/><img alt="ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL" id="qui0002286" src="../images/p071.jpg"/>
+<figcaption>ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002254"><span epub:type="pagebreak" id="pg72"/>ROASTED AUBERGINE, COURGETTE & MACARONI BAKE</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGETARIAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002256">This is such an easy pasta bake and a good way to get hidden vegetables into what looks like a tomato sauce. If you use a Boursin cheese instead of my usual go-to goat’s cheese or feta, you get the added flavours of garlic and herbs without having to add in extra garlic or herbs, which is helpful if you’re short of time.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002262"><span class="grey"><span class="space1">Serves:</span> 3–4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002266"><span class="lato_reg">1 aubergine, cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002267"><span class="lato_reg">1 courgette, cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002268"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002270"><span class="lato_reg">3 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002271"><span class="lato_reg">300g macaroni</span></li>
+<li class="list_hang" id="qui0002272"><span class="lato_reg">2 × 400g tins of chopped tomatoes</span></li>
+<li class="list_hang" id="qui0002273"><span class="lato_reg">1 × 150g Boursin cheese, crumbled into small chunks</span></li>
+<li class="list_hang" id="qui0002274"><span class="lato_reg">40g panko breadcrumbs</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002257">Preheat the oven to 210°C fan/230°C/gas 8. Get a large pan of boiling salted water ready. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0002259">Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.</p>
+<p class="method" id="qui0002261">Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.</p>
+</section>
+<figure class="image_full_caption" id="img_73"><span epub:type="pagebreak" id="pg73"/><img alt="ROASTED AUBERGINE, COURGETTE & MACARONI BAKE" id="qui0002287" src="../images/p073.jpg"/>
+<figcaption>ROASTED AUBERGINE, COURGETTE & MACARONI BAKE</figcaption>
+</figure>
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