30 Show-Stopping Dinner Recipes to Make You Feel Fancy

1) In a medium saucepan, heat the chicken stock until boiling. 2) In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, garlic, peppers, saffron and chorizo. Cook for 6 minutes or until vegetables are soft

1) Cut the pear quarters in half lengthways. Melt the butter in a pan and add the pears. Cook for two minutes, add the sugar and walnuts and cook for a further two minutes. Remove from the heat and keep to one side. 2) Trim the root off the chicor

Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat

Preheat oven to 190°C.Defrost puff pastry for approximately 15 to 20 minutes and unfold.In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until

For the scallops: 1) Heat your griddle to high. 2) Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Griddle the scallops until crusty, golden brown an

1) Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside. 2) Fill a large, heavy-bottomed pot with water and bring

Peel, de-vein and rinse the prawns. Mix them with salt to taste, 1 tsp of the turmeric and half the lime or lemon juice, and leave to marinate for 10-15 minutes. Meanwhile, heat the oil in a pan until hot and add the mustard and cumin seeds. Once

1) Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer. 2) Add the rice to the onions and coat in the butter. Add the white wine, boil a

1) To make the black olive dressing, place all the ingredients in a blender and whizz until smooth. Pour into a squeezy bottle. 2) Place the tomatoes, with the stem still attached, in a pan and cover with the olive oil. Add the garlic and rosemary.

1) Position a rack in the centre of the oven and preheat to 200C/Gas 6. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and spring onions and cook, stirring, until dry, about 4 mins. Transfer

Take the shells off the prawns and reserve. Cut the prawns in half and de-vein. Quickly fry the shells in olive oil and then add the chicken stock and simmer for 10 minutes. To make the minestrone, sweat the shallots, garlic and thyme in olive

Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.Put the flour on a medium plate. Heat th

Preheat the oven to 200°C. Melt the butter in a heavy based saucepan and add the onions, sugar and vinegar. Cook over a medium heat for 15-20 minutes until soft and caramelised. Season to taste. Spread the onions over the base and top with rose

Treat yourself to the exotic flavours of the Caribbean.

1) Warm 1 tablespoon of the olive oil in a medium frying pan over a medium heat. Add the garlic and cook until fragrant, about 1 minute. 2) Add the sun-dried tomatoes, spinach, salt, pepper and thyme. Cook until combined, about 2 more minutes. 3) Tr

Perfect a slow-cooked French classic with Ina Garten in just six simple steps.

1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. 2. Meanwhile, heat a large 12-inch frying pan over medium-high heat. Add the olive oil. Once shimmering and hot, add the prawns and saute until jus

Jazz up this British classic.

Simple and elegant, Jun's pork recipe will leave your loved one speechless.

A dollop of crème fraîche makes this vegetable-packed risotto light and creamy.

Position an oven rack in the top third of the oven and preheat to 220°C. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside.Meanwhile, toss the cabbage, garlic, 1 tablespoon of the

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and sauté until soft and translucent. Stir in the rice and mix until coated all over with the oil. Add a ladleful of the hot stock, stirring continuously until it’s abs

Elegant fish pie

For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices. Heat the oil and butter in a large skillet over medium heat. Add the shallots,

A show-stopping, crispy-edged rice dish spiced with cumin, cloves and cardamom.

Mussels are flavoured with fermented black beans and steamed in Chinese beer.

Moroccan butter has a distinctive aroma. Get it at speciality shops.

Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend. Add the flour once cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a l