See a selection of recipes from the Property Week team and our readers below:
Annie’s chilli paneer
Prep time: 10 mins
Cook time: 20 mins
- Packet of paneer (can substitute for halloumi, or firm tofu)
- 1 large white onion
- 3 mixed bell peppers
- 1 tbsp grated ginger
- 1 tbsp grated garlic (3ish cloves)
- 1 tsp chopped green chilli
- 2 tbsp soy sauce
- 2 tbsp ketchup (can substitute for fresh tomatoes, tinned tomatoes or concentrated tomato puree – I usually use a mixture of two of my choice)
- 2 tbsp cornstarch
- Salt/pepper, to taste
- Red chilli powder, to taste
- Coriander and green onions, to garnish
1. Cut paneer into 2cm cubes. Pan fry in a neutral oil (e.g. sunflower oil) on medium heat until all edges are brown. Set aside. Meanwhile chop the veg into 50p sized pieces.
2. Cook ginger, garlic, and green chilli on low/medium heat for 30 secs. Add the onions. Cook till the onions are slightly soft. Salt to taste.
3. Add the chopped peppers and cook until slightly soft. Then add the paneer.
4. Wash rice and put on to cook.
5. Mix in soy sauce and ketchup into the veg. Mix cornstarch with a little water to make a slurry and add.
6. Garnish with spring onions, chopped coriander and chilli powder. Serve with rice.
If using tofu, coat the cubes with plain flour before pan frying.
If using halloumi, don’t add until the end otherwise it may overcook and become too chewy. Also, don’t over-salt the veg if using halloumi.
If you like it spicy, then add 1 tsp of chilli powder in with the pepper.
Wash the rice by filling with cold water and mixing until the water runs clear.
Risotto alla Parmigiana
- 75g unsalted butter
- 1 large onion (can be replaced with leeks or shallots)
- 125ml/4fl oz vermouth (can be replaced with white wine or masala)
- 200g carnaroli risotto rice (can be replaced with pearl barley or spelt)
- 400-450ml chicken stock
- 3-4 tbsp freshly grated Parmesan
- Salt and pepper to season
- For extra flavour, try adding mushrooms, vegetables, lemon juice, bacon, peas, fennel, sage - the options are endless!
Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.
Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
Spoon onto hot plates and take extra parmesan to the dinner table.
Liz’s lamb shanks
- 2 lamb shanks
- Couple of tablespoons of plain flour
- Olive oil
- 1 large onion (thinly sliced)
- Couple of stalks of celery (roughly chopped)
- 2 large carrots (peeled and roughly diced)
- 1 red pepper (diced)
- 4 cloves garlic (thinly sliced)
- 1 heaped tablespoon of tomato puree
- 1 tin tomatoes
- 450ml beef stock
- Two beef Oxo cubes
- Half a bottle of blousy red wine (the other half is for the chef!)
- Teaspoon of cinnamon
- Teaspoon of cumin
- 2 teaspoons Chinese five spice
- 3 star anise
- Couple of sprigs of rosemary (of bouquet garni)
- Salt and pepper to season
Preheat oven to around 160°C (fan) 325°F.
Cover shanks in plain flour and shake off excess.
Place a generous glug of olive oil in a large pot (or roasting tin) and brown the lamb shanks on the stovetop (high heat).
Remove shanks and set aside.
Turn down heat to medium, add another glug of oil and gently cook the onion, garlic, red pepper, celery and carrots for around five minutes.
Crumble Oxo cubes into pot and add all of the herbs and spices. Stir through for a minute or two.
Add the puree, tinned tomatoes, stock and wine. Season generously with salt and pepper and bring to the boil.
Remove pot/roasting tin from stovetop. Cover with foil and place in the oven. Cook for two and a half to three hours – until meat starts to come away from the bone.
Serve over a generous mound of buttery mash or with Yorkshire puddings – or both.