Boil + Herb and spice recipes (34)

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Apple Barbecue Sauce

Recipe by: YULANDA_US

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Apple purée gives this sauce a rich thick texture that coats meat well. It has a sweet spicy flavour, excellent on chicken or pork. It may also be stored in sterile glass jars.

Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

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BBQ sauce

Recipe by: BOBEVERLY

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My mother-in-law gave me this BBQ sauce recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates a tasty sauce! This will keep in the fridge for several weeks.

Butternut squash and sage risotto

Recipe by: stewlia

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I invented this last night to use up a sad old sweet potato and bag of pureed squash that's been in the freezer for months! Luckily it was pretty good...

Coriander Pesto

Recipe by: Gena Urias

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This is a delicious version of the classic with a little more kick! You can substitute the vinegar with lime or lemon juice. Serve with farfalle, or any other pasta shape.

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Curry Lentil Spread

Recipe by: Noni

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Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.

Easy BBQ Sauce for Ribs

Recipe by: SHONAB52

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A quick and easy sauce for glazing ribs or chicken while they cook on the barbecue. Crushed fennel seeds give this easy sauce a distinctive flavour.

Easy Steak and Kidney pie

Recipe by: shelleyizzyprawn

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This recipe is aimed at those looking for a quick but delicious pie recipe.

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Enchilada Sauce

Recipe by: sal

Reviews(2)

This is a nicely spiced enchilada sauce - pour over corn tortillas stuffed with cheese and your choice of shredded beef or chicken, or refried beans.

Evil Chilli Chutney

Recipe by: apaj4

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For those of you with a serious glut of chillis try this ... This'll keep for at least 12 months and just keeps getting hotter!

Homemade Chai

Recipe by: Heather

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A delicious Chai tea that is easy to make at home. Serve hot or over ice.

Laseyona

Recipe by: Andi

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Passed down from my mum from a friend of my dad's, the late Mark Lasey. They went round for a dinner after the pub one night and all he had was mushrooms, onions, minced beef, baked beans and pasta that could have gone together as a dish. The dish was a success and we have now perfected it as a favourite family dish and have named it Laseyona after my dad's dear friend.

Marinated leeks

Recipe by: Brenda Houghton

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Enjoy this simple salad with its herb and mustard dressing as a light first course or as an accompaniment to cold meat.

Masala tea

Recipe by: Bahu

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Deliciously fragrant, sweet and tasty Indian chai.

Minted pea soup with prawns and chives

Recipe by: Chrissie Lloyd

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Peas in the pod are available in summer, and are best soon after picking, while they still have their natural sweetness. The high vitamin and fibre content of peas is also found in the pods, and this healthy soup makes the most of both.

Moroccan Couscous

Recipe by: BenevolentEmpress

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This dish is great served with Lamb Tagine and Cucumber Raita.

Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

New potatoes with nori

Recipe by: Norma MacMillan

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From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Orange Teriyaki Marinade

Recipe by: Rhonda

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This is a spicy yet fruity marinade that's great for pork or chicken. After marinating, it is made into a glaze by thickening it on the hob.

Parsley Jelly

Recipe by: Laura

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This is an old recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon or thyme. If you can only find dried parsley, use 4 tablespoons.

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