Aubergine puree topped with lamb stew (hünkar beğendi) | This is a rich and satisfying Ottoman dish of lamb stew on a bed of aubergine and cheese, and it smells progressively more delicious as it slowly cooks, making it harder and harder to resist dipping a corner of bread into the pot! The name means the Sultan’s Delight (or the Sultan liked it), and there are two stories about its origins: one is that it was created for a sultan in the 1600s who did indeed like it; the other is that it…
Pork and cucumber noodle salad | Brisbane-based chef Tony Ching learnt this simple pork and noodle recipe from his mother. Quick, delicious and easy to prepare, it's sure to become a midweek favourite. The leftovers are also delicious the next day, served cold, with Chinese mixed pickles (ginger, carrot, garlic) and beans.
Serve this delicious fig and goat's cheese tart by chef Yotam Ottolenghi for afternoon tea, or with ice-cream for dessert. The yeasted pastry in this recipe can be replaced with a sheet of commercial all-butter puff pastry of similar dimensions.
Food Safari's summer pudding | Originally known as "hydropathic pudding" this 19th century dessert is said to have been served at health spas and resorts as an alternative to the less healthy pastry desserts. It has become a very popular, classic English pudding as it is easy to make, it uses up slightly stale bread and makes the most of the rich colour and tangy flavours of delicious summer berries. For an added burst of flavour, chef Matthew Kemp cooks his berries with a touch of mint.
Chilli-salted squid and chorizo salad | “This recipe belongs to Kameel Nankan, Executive Head Chef at The Trafalgar Hotel. The hotel has an incredible rooftop bar overlooking Trafalgar Square and has to be the most spectacular view of London city. This simple and tasty dish is perfect for a hot summer's day.” Luke Nguyen, Luke Nguyen's United Kingdom
Rabbit stew cooked in Gaillac wine | Stage 11, Blaye-Les-Mines - Lavaur: Gabriel explores the region around Albi, one of the most scenic areas of this year's Tour. He seeks out some traditional local foods and the full-bodied wine of Gaillac, and we meet a local winemaker. In the kitchen Gabriel uses the local wine in this recipe to make a superb wild rabbit stew known as civet de lapin au vin de Gaillac. This dish is delicious served with boiled potatoes.
This chicken in this Indian curry recipe is roasted on the bone, then heated through again in the sauce resulting in rich intensely flavoured meat. Serve this curry with plain rice, accompanied by a mixed salad with a lemon and thyme vinaigrette dressing.
Osso bucco | Stage 16: Martigny-Bourg-Saint-Maurice Today the Tour de France bicycle race spends most of the day in Italy, and French chef, Gabriel Gaté shares his admiration for Italian food. Eccentric French gendarme, François, cooks a delicious and easy-to-prepare Osso Bucco. For more Tour news visit the Tour de France website at tdf.sbs.com.au. You might also like Nino Zoccali’s veal osso buco recipe. Or, browse our collection of Italian recipes.