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4 tbsp. Vegetable oil, 100g Red onion. chopped, 150g Onions. sliced, 1 tsp. Fresh root ginger. chopped, 6 Garlic cloves. crushed
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225g tinned kidney beans, or 225g dried kidney beans 1 red onion, peeled and chopped 1 red pepper, deseeded and roughly chopped 100ml olive oil 2 garlic cloves, peeled 2 small dried chillies 400g can peeled plum tomatoes 3 tbsp red wine vinegar 1 tbsp sugar For the Pico de Gallo: 1 red chilli, deseeded and diced 5 vine-ripened tomatoes, deseeded and chopped 1 red onion, finely chopped Juice of 1 lime 1 pack of coriander, ½ chopped 4 wheat tortillas 4 large eggs 140ml carton soured cream to serve Salt and freshly ground black pepper, Allegra's Feast - Huevos Rancheros
4–6 skinless, boneless chicken breasts, cut in chunks 1/4 tsp chilli powder Finely grated zest of 1/2 orange 3 tbsp tomato passata 1 tbsp tomato puree 1/4 tsp ground cinnamon 2 tsp shredded pickled ginger 1 tsp ground coriander 1/4 tsp sweet smoked paprika 500 ml Sauvignon Blanc or other dry white wine 2 tsp toasted sesame seeds 1 1/2 tbsp unrefined light brown sugar 1 tsp chrushed garlic 4 tbsp tamari salt and freshly ground black pepper 1 tbsp chopped fresh parsley leaves, Orange fire chicken
4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
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