Delicious UK October 2021

Roast beef with aubergine, peppers, harissa and beans Serves 6 Hands-on time 15 min Oven time 1 hour 10 min You’ll also need Digital probe thermometer FOOD TEAM TIPS This recipe relies on using top-quality beef for perfect tenderness. If you don’t have a good local butcher, order a quality aged topside joint from eversfieldorganic.co.uk, abelandcole.co.uk, farmison. com or ocado.com. Take the joint out of the fridge roughly an hour before roasting to let it start to come to room temperature. • 1.2-1.5kg boned and rolled British beef topside joint (see tips) • 4 tbsp olive oil, plus extra to rub and drizzle • 1 tbsp cumin seeds • 1 tsp mustard seeds • 1 tsp coriander seeds 2 tbsp Belazu Rose Harissa • 20g fresh oregano, leaves picked and chopped • 1 tbsp chopped fresh thyme leaves…

One-pot orzo with feta & olives Serves 1 Hands-on time 15 min Cooking time 8 min 2 tsp Belazu Early Harvest Olive Oil, plus a splash • 1 small red onion, thinly sliced • A few saffron strands • 275ml boiling water • ½ tsp sweet paprika • 100g orzo pasta • 30g soft agen prunes, pitted and finely chopped • 30g pitted kalamata olives, roughly chopped • Finely grated zest and juice ¼ orange • Handful pine nuts, lightly toasted for 3-4 minutes in a dry frying pan • Large handful flatleaf parsley leaves, finely chopped • 20g feta, crumbled 1 Heat the oil in a medium pan with a lid over a medium heat. Cook the onion, stirring, for 5 minutes or until translucent and lightly golden. Put the saffron in a heatproof jug and pour over the boiling…

The delicious. team are always looking for ways to add flavour and impact to our recipes, so we’re delighted to create this collection showcasing the versatility of the Belazu range for everyday cooking, from easy mains to a simple roast and some tempting sweet treats. Look out for the star ingredient boxes on the pages to tell you a bit more about their flavours and uses, and we’ve also included a handy section at the end, full of extra tips and ideas so you can make the most of every spoonful or drop. Happy cooking! RECIPES: delicious. food team PHOTOGRAPHS: Tara Fisher, Alex Luck, Andrew Montgomery, Gareth Morgans, Nassima Rothacker, Toby Scott, Maja Smend, Kate Whitaker, Mike English…

Chocolate & tahini baklava Makes 20-25 pieces Hands-on time 30 min, plus cooling Oven time 65 min You’ll also need 20cm x 30cm roasting tin, 5cm deep; digital probe or sugar thermometer MAKE AHEAD Keep the baklava covered in a cool place for up to 3 days. • 450g shelled walnut pieces, toasted in a dry pan and chopped • 175g good quality dark chocolate, finely chopped 100g Belazu Tahini • 600g granulated sugar • 250g butter • 2 x 270g packs filo pastry • 6 cloves • 1 small cinnamon stick • 1 tbsp lemon juice 1 Heat the oven to 140°C fan/ gas 3. For the filling, mix the walnuts, chocolate, tahini and 50g of the sugar, then divide into 3 equal amounts. 2 Very gently melt the butter in a small pan until all the…

1 Belazu Early Harvest Extra Virgin Olive Oil Whizz up a mayonnaise with a mix of half Early Harvest and half veg oil for a lovely fruity flavour. Splash or sprinkle as a finishing touch on everything from risotto, pasta dishes and steamed greens to fruit salad. 2 & 3 Belazu Genovese Pesto / Chilli & Basil Pesto A pantry staple for good reason, pesto is an easy way to add instant flavour. Drop a spoonful of the chilli pesto into a minestrone for a warming bowlful. Stir the classic Genovese pesto through warm polenta or mashed potato. Dollop a spoonful of either pesto into a frying pan and fry an egg – TikTok style. Throw a glug of olive oil in an almost empty pesto jar with a squeeze…

Fennel, chilli and sausage ragù Serves 4 Hands-on time 20 min Simmering time 20 min • 400g pack British free-range pork sausages • 1 tbsp oil • 1 large fennel bulb, chopped • 2 crushed garlic cloves, finely chopped • 1 tsp fennel seeds • tsp Belazu Urfa Chilli Paste • 400g tin chopped tomatoes, • 300g tagliatelle • Chopped basil leaves to serve 1 Remove and discard the skins from the sausages and roughly chop the sausagemeat. Heat the oil in a sauté pan over a medium heat and fry the meat until golden, then set aside. 2 Add the fennel (reserve any fronds) to the pan and fry for 10 minutes until softened and golden. Add the garlic, fennel seeds and 2 tbsp cold water. Reduce the heat slightly, cover with a lid and…