https://www.facebook.com/profile.php?id=61567283138758

Riaz Tamraz, 1109 Kimberly Way, Colchester, IL (2025)

05/20/2025

Sesame parsnip & wild rice tabbouleh
Method
Step 1
Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.
Step 2
Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.
Step 3
Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.
Step 4
Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.

Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day

05/20/2025

Crisp honey mustard parsnips
Method
Step 1
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
Step 2
Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

05/14/2025

Egg & cress club sandwich
Method
Step 1
Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
Step 2
Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
Step 3
Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps

05/14/2025

Coronation chickpea sandwich filler
Method
Step 1
Pat the chickpeas dry using kitchen paper. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well.
Step 2
Tip in the raisins, onion and chickpeas and mix to combine. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves. Will keep chilled for three days.

Create this veggie version of sandwich favourite Coronation chicken using chickpeas. It makes a lovely addition to a summer picnic menu.

04/30/2025

Banana bubelach with fruit compote
Method
Step 1
Put the compote ingredients in a large heatproof bowl with 1 litre boiling water. Leave for at least 1 hr.
Step 2
Tip the compote into a medium saucepan, bring to the boil over a medium-high heat, then reduce the heat to medium-low and simmer for 15-30 mins until the syrup has thickened and the fruit is tender. Chill the fruit for at least 3 hrs.
Step 3
Put the matzo meal and cinnamon in a medium bowl with a large pinch of salt. Beat the eggs in a jug and gradually pour into the matzo meal while stirring until combined and lump-free – you may need to use a whisk if there are still lumps remaining. The batter should be thick enough to drop from the spoon. Stir in the banana.
Step 4
Heat 1 tbsp oil in a non-stick pan over a medium heat. When hot, ladle a quarter of the mixture into the pan, spreading it out to form a pancake about 12cm across, and cook for 2-3 mins until bubbles start to appear. Use a fish slice to flip it and cook for 2-3 mins more until the underside is golden.
Step 5
Keep the cooked bubelach warm in a low oven while you finish cooking the rest of the pancakes. Remove the teabag and whole spices from the compote, and serve with the pancakes, a dollop of Greek yogurt and some honey, if you like.

Mark the Jewish Passover holiday with a breakfast feast of bubelach (the Yiddish word for 'babies' or 'sweethearts'). Traditionally, they’re made with matzo meal and egg – we've added banana, too

04/30/2025

Shakshuka
Method
Step 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Step 2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

04/23/2025

Creamy pesto & kale pasta
Method
Step 1
Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Step 2
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

04/23/2025

Turkish rice (vermicelli rice)
Method
Step 1
Pour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.
Step 2
Put the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.
Step 3
Drain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in ½ tsp salt, stir well then return the pan to the hob over a high heat. Bring to the boil, then reduce the heat to the lowest it will go, put the lid on the pan and simmer for 7-9 mins. Remove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.

This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta

04/14/2025

Orange & pomegranate cheesecake
Method
Step 1
Crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
Step 2
Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
Step 3
To serve, top with the orange segments and scatter over the pomegranate seeds.

A perfect dinner party dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base

04/14/2025

Pomegranate salad
Method
Step 1
Combine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.
Step 2
Scoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.

Try this fruity salad for a light lunch or barbecue side. It's studded with jewel-like pomegranate seeds and is quick to prepare

04/09/2025

Green fritters
Method
Step 1
Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
Step 2
Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
Step 3
Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.

Enjoy a healthy breakfast that will keep you satisfied for longer, with eggs and vibrant green broccoli and courgettes for protein, vitamins and minerals

04/09/2025

Cod & tomato traybake
Method
Step 1
Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
Step 2
Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.

Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day

Riaz Tamraz

05/20/2025

05/20/2025

05/14/2025

05/14/2025

04/30/2025

04/30/2025

04/23/2025

04/23/2025

04/14/2025

04/14/2025

04/09/2025

04/09/2025

Address

Telephone

Website

Alerts

Shortcuts

Share

Category