Related to: 'Oat Roast'

Hodder & Stoughton

Save Money: Good Food - Family Feasts for a Fiver

The essential cookbook for delicious and nutritious recipes without spending more than a fiver! The accompaniment to ITV's hit series Save Money: Good Food, starring household favourites Susanna Reid and Matt Tebbutt. The premise of ITV's Save Money: Good Food is simple: families can eat like royalty for just a fiver per meal, if they buy wisely, eliminate waste, and know not just what the best buys are but what tastes truly great. With Family Feasts for a Fiver, you'll be able to use that knowledge to create dishes that range from quick fixes to showpiece family meals - not to mention getting the best out of every ingredient with leftover specials. You'll save time and money, but not compromise on taste.Cook smart; Waste less; Eat deliciously. EAT WELL EVERY DAY OF THE WEEK FOR JUST £5!

Hodder & Stoughton

The Visitors

Rebecca Mascull
Authors:
Rebecca Mascull

Imagine if you couldn't seecouldn't hearcouldn't speak...Then one day somebody took your hand and opened up the world to you.Adeliza Golding is a deaf-blind girl, born in late Victorian England on her father's hop farm. Unable to interact with her loving family, she exists in a world of darkness and confusion; her only communication is with the ghosts she speaks to in her head, who she has christened the Visitors. One day she runs out into the fields and a young hop-picker, Lottie, grabs her hand and starts drawing shapes in it. Finally Liza can communicate.Her friendship with her teacher and with Lottie's beloved brother Caleb leads her from the hop gardens and oyster beds of Kent to the dusty veldt of South Africa and the Boer War, and ultimately to the truth about the Visitors.

Recipe ofthe month

Plum Frangipane Tart

This month's recipe is a lovely plum frangipane tart from BILL'S: THE COOKBOOK.

Recipe of the month

Bill's Israeli couscous salad

June's recipe is a deliciously different summer salad taken from BILL'S: THE COOKBOOK...

Recipe of the month

Crumpets!

Ever made a crumpet before? It's surprisingly easy, according to Wish List's Angie, with a little help from Gordon Ramsay . . .

Recipe of the month

Chilli Beef Lettuce Wraps

May's mouthwatering recipe of the month is taken from GORDON RAMSAY'S ULTIMATE COOKERY COURSE.

Try a recipe from Calgary Avansino's new book

Keep it real this Easter

Frozen Raw Matcha Cheesecake

Food writer and author of FLAVOUR, Vicky Bhogal, tells us about her favourite places to eat

Vicky Bhogal on her favourite restaurants

One of our top food writers, Vicky Bhogal lets us in on her favourite places to eat and drink

Recipe of the month

Teriyaki Salmon

TERIYAKI SALMONSERVES 4 Given how much salmon we eat at home, I'm always trying out new ways of serving it, and this is my current favourite. It's amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it's even better if you con give it two hours. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad (see page 1 33). Photograph overleaf. 2cm piece of fresh root ginger, finely sliced2 garlic cloves, peeled and finely sliced3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine)Olive oil4 salmon fillets (about 500g in total)Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. September's recipe is chosen by Wish List's Lizzi Jones: “Terry-what?” asked my dad, helping himself to more. “Teriyaki” I said. For something that sounds so complicated, the recipe for Gordon Ramsay’s Teriyaki Salmon is surprisingly simple. All you need to do is mix up a quick marinade from ingredients you’ve probably got lingering at the back of your store-cupboard and pan-fry until cooked through. The finished dish is flavour-some and fragrant, and the spices complement rather than overpower the fish. We served it alongside an orange and carrot salad, which is also from Gordon’s new book and is also refreshingly simple. A definite dad-impressing dish. The recipe is taken from Gordon Ramsay's Ultimate Home Cooking. TERIYAKI SALMON Serves four 2cm piece of fresh root ginger, finely sliced 2 garlic cloves, peeled and finely sliced 3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine) Olive oil 4 salmon fillets (about 500g in total) Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. © Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay.

Author of WALKING BACK TO HAPPINESS

Lucy Dillon shares her recipe for a Valentine's treat for your 4-legged friend

Valentine's Day is about appreciating all of the loved ones in your life, even the furry variety. Author of WALKING BACK TO HAPPINESS, Lucy Dillon, shares a recipe to make your dog's day.

By Rebecca Mascull

THE VISITORS AND DEAF-BLINDNESS

Author Rebecca Mascull on her fascination with deaf-blindness, and the people who opened her eyes to a whole new world and inspired her book THE VISITORS.

Extract

GRACE WILLIAMS SAYS IT LOUD, by Emma Henderson

Read an excerpt of Emma Henderson's GRACE WILLIAMS SAYS IT ALL, shortlisted for the Orange Prize 2011.

by Nadiya

Chocolate, Strawberry and Lime Ice-Cream Roll

by Rebecca Mascull

Five Reasons Why You Should Read WUTHERING HEIGHTS

It’s one of the most famous novels in the English language. It’s inspired television, film, song and theatre versions. But have you actually read WUTHERING HEIGHTS? If not, this will tell you why it should be your next read.

Chapter One

THE MAN WHO DISAPPEARED, by Clare Morrall

Read the first chapter of Sceptre author Clare Morrall's THE MAN WHO DISAPPEARED.

Chapter I

THE ROUNDABOUT MAN, by Clare Morrall

Read the first chapter of Clare Morrall's THE ROUNDABOUT MAN.

by Ian

Cranberry, Rosemary and Almond Biscotti

When friends become lovers . . .

Meet Viv and Max from Emma Garcia's hilarious, heartwarming books NEVER GOOGLE HEARTBREAK and OMG BABY!!