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Easy as 1,2,3: chefs on the 50 most simple, delicious three-ingredient recipes

A limited scope of supplies doesnt mean cook has to be boring. From potato latkes to teriyaki chicken, try these suggestions from some of the worlds best cooks

basil oil juice mixture

Most easy recipes are not easy. Achieving simplicity is never actually that simple, but in the kitchen you typically likewise contingent on a well-trained hand and a very well-stocked pantry. This makes the genuinely easy three-ingredient recipe a holy grail of sorts.

Here, then, the mother lode: 50 three-ingredient beauties. Some are dinners in themselves. Some are a good base to build upon. Others still are a sweet something for afters. They run the range from blink and its ready to a long, slow cook, but none will break the bank. Crucially, all employ only three things other than oil, butter, salt, pepper and sea. As simple as ready, steady cook!

Green frittata

Jacob Kenedy, Bocca di Lupo, @jacobkenedy
Roughly chop some green veg( spinach, chard, artichoke, chard, kale, asparagus ), and pan-fry with a little oil until slightly browned and properly hot. Beat 5-10 room-temperature eggs( depending on pan size) with whichever grated cheese you have( parmesan, pecorino, feta ), then stir the hot veg into the eggs, and reheat the pan over a medium-high flame.

Run a sprint of oil round the edge of the pan and add the concoction, lower the heat and cook for eight minutes or so, until half situate. Turn out on to a plate( this takes confidence and grace ), reheat the pan to medium-high, slide the frittata back in and tuck in the edges with a spoonful. Reduce the hot to low and cook for a further eight minutes, until only firm, or you have a hunch it might have just a little seductive ooze in the activities of the centre. Turn out again and let cool a little before serving, warmish.

Puff-pastry pizza

Puff
Puff pastry pizzas with tomatoes and basil. Photograph: LauriPatterson/ Getty/ iStockphoto

Miguel Barclay, @miguelbarclay
Cut a square of puff pastry, score a 1cm border and scatter over cheese, then tomatoes. Season with salt, pepper and oregano( optional ), then cook for about 25 minutes at 180 C( 160 C devotee )/ 350 F/ gas marking 4.

Jerk and maple cauliflower florets

Jerk
Jerk and maple cauliflower florets.

Denai Moore, Dees Table, @dees_table
Heat your oven to 200 C( 180 C fan )/ 375 F/ gas recognize 5. In a big bowl, mingle two tablespoons of shop-bought jerk spice, two tablespoons of maple syrup and two tablespoons of olive oil. Add in half a cauliflower, broken up into florets. Season with salt and pepper and mingle together to coat, taking care not to break the florets.

Grease a baking tray with one tablespoon of olive oil and lay out the florets in a single layer. Cover with a piece of cooking newspaper and set another baking tray on top to weigh down on the cauliflower. Bake for 30 minutes, turning the florets over after 15 minutes, until caramelised and sticky.

Feta-filled potato pops

Sabrina Ghayour, cookbook author, @sabrinaghayour
Peel and quarter two medium potatoes, then simmer for 20 -2 5 minutes, until soft. Mash finely, then set aside to cool and chill for a couple of hours. In another bowl, mixture 100 g feta with black pepper and three or four tablespoons of flour, until evenly combined. Shape the mash into ping-pong ball-sized sections and flatten in the palm of your hand to approximately cm thickness. Pile a compressed teaspoon of the feta mixture into the centre of the mash disc and then bring the leading edge over the occupy to seal the ball, filling any fissures with more mash. Softly dust each ball with flour and repeat.

Heat some petroleum in a frying pan. When nice and hot, fry the poppings until golden dark-brown on both sides, removing with a slotted spoonful and draining on kitchen paper when ready. Serve with your favourite sauces or chutneys.

Honey
Honey& Cos latkes. Photograph: Patricia Niven

Latkes

Itamar Srulovich and Sarit Packer, Honey & Co, @honeyandco
Grate two or three potatoes, place in a colander and scatter with salt. Leave in the sink to release some moisture for a few minutes, then squeeze out the rest of the moisture with your hands, place the potato in a bowl and add an egg and a tablespoon or two of self-raising flour( plain flour will do if that is what you have) and more black pepper than you think you need, then mix. If the mix is very loose, add more flour. Heat oil in a pan, about 1cm deep, and drop in little mounds of the concoction. Turn when crisp and dark-brown on one side, then take out and place on absorbent paper. Optional extras in the mix include thinly sliced onions or spring onions, anchovies, oregano, feta and smoked paprika.

Jacket potato with kimchi

Judy Joo, Jinjuu, @judyjoochef
Slit open a baked potato, material with some chopped-up kimchi, cover with grated cheese and place under a grill until melted and browning.

Gnocchi

Roberta dElia, Pasta Clergyman, @deliarobi
Bring a large jackpot of sea to the boil. Peel 1kg potatoes( red if possible) and cook over a low hot until tender, but still firm, taking care that the scalp doesnt shatter( so they dont absorb too much water ). This will take 15 -2 0 minutes. Drain, cool down and mash with a fork. Mix in 300 g flour( plain, bread or gluten-free will work) and one egg, then knead until a dough forms.

Divide into four portions and shape into long serpents, about 1.5 cm in diameter, then cut into 1cm-long pieces. Bring a large pan of salted sea to the boil and cook the gnocchi for 2-3 minutes, or until they rise to the surface. Drain and serve with your favourite sauce: butter and sage-green, gorgonzola and ointment with parma ham and walnuts, beef ragu, caprese sauce, basil pesto, whatever

Potato
Potato gnocchi with sage-green butter. Photograph: YAY Media AS/ Alamy

Chickpea and carrot crepes

Anna Jones, @we_are_food
Jones throws caraway seeds in her batter and serves the crepes with veggies, foliages, cheese and eggs. Adapt as you see fit: the basic recipe is a keeper.

Mix together 250 g of chickpea flour, 250 g of grated carrots and 350 ml of milk to obtain a thin, smooth flapjack batter. Heat one teaspoon of olive oil in a medium , non-stick frying pan over a medium hot. Add a small ladle of the batter to the pan. Work rapidly to swirl it around so the batter embraces the base of the pan. Cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds. Repeat with the rest of the batter, adding a little more oil each time. Stack the crepes on a plate with greaseproof paper in between each; keep warm in a low oven.

Tomato with strawberries and basil

Massimiliano Alajmo, Le Calandre, @alajmo
Make a salad of ripe tomatoes and strawberry, sliced, with fresh basil leaves. Season with extra virgin olive oil and flaky salt.

Tomatoes with cottage cheese

Rui Silvestre, Vistas, @rui_silvestre1
Blitz 200 g of plum tomatoes with a pinch of salt and strain through a sieve. Blitz 50 g basil leaves with 100 g olive oil, then add to the tomato juice, season to taste and chill in the fridge. Blanche another 300 g tomatoes in simmer water for 5-10 seconds then chill in iced sea and remove the skin. Blitz 50 g cottage cheese with flaky salt, olive oil and ground black pepper until smooth. Serve the scalped tomatoes on a bed of cottage cheese cream, rained with the basil oil juice mixture.

Tomato and orange soup

Itamar Srulovich and Sarit Packer, Honey & Co, @honeyandco
Peel and slice 10( yes, 10) cloves of garlic. Slice one orange( skin and all, lift the pips ). Place 60 ml of olive oil in a jackpot and gently fry the garlic until fragrant. Add in the orange slices and fry until they start to brown a bit, then add a tin of chopped tomatoes and the same amount of water. Simmer for 20 minutes, then blitz with a stick blender until very smooth. Adjust the seasoning with salt and, if there is a need, sugar as well, depending on how sweet the orange is. Delicious served with sourdough toast and goats cheese; the addition of some thyme or oregano runs, too.

Sweet potato flatbreads

Mandy
Mandy Mazliahs sweet potato flatbreads. Photograph: Publicity image

Mandy Mazliah, sneakyveg.com
Peel and chop a large sweet potato and steam or simmer until soft. Blend until smooth or mash by hand. Place 200 g of plain flour in a large mixing bowl and rub in 200 g of the sweet potato mash( reserving the rest) with your fingertips, until it resembles breadcrumbs.

Season to taste and add in a little water to make a smooth dough. Divide into six small balls and roll out on a softly floured surface with a rolled pin dusted with flour. Heat a heavy-bottomed pan over a medium hot and fry the flatbreads one at a time, for two minutes on each side. Serve immediately, or wrap in a clean tea towel or foil to keep soft while you cook the rest.

Chicken thighs with teriyaki sauce

Simon Wood, MasterChef champion, @simonjwooduk
In a hot frying pan, cook 1kg of chicken thighs in vegetable oil until golden all over. Add 220 ml of soy sauce and 100 g of dark-brown sugar and stir to bring to a simmer. Continue stirring until the chicken it cooked and the sauce has reduced; it should evenly coat the chicken, constructing it sticky.

Chicken thighs with tandoori masala and lime

Romy Gill, Ready Steady Cook chef and cookbook writer, @romygill
Stab six chicken thighs all over with a fork, then place in a bowl with six teaspoons of tandoori masala, the juice of one lime( lemon works, too ), six teaspoons of petroleum and 20 ml of cold water. Leave it to marinade for 20 -3 0 minutes and hot an oven to 180 C( 160 C devotee )/ 350 F/ gas mark 4. Place a baking sheet on a baking tray and, when ready, place the marinaded chicken on the sheet and cook for about an hour, or until the juices operate clear.

Alternatively, use four teaspoons of harissa( rose harissa, if you can find any ), the juice of one lemon and one teaspoon of salt.

Tofu with soy sauce and minced ginger

Anna Thomson, @kandojournalandkitchen
Cut two packs of silken tofu into one-quarters. Gently slip into a pan of simmering sea to heat through. Remove with a slotted spoonful and place in four bowls, two parts per person. Top with soy sauce and minced ginger. Also good topped with toasted sesame seeds and chopped spring onion.

Pasta with lemon and mascarpone

Roberta dElia, Pasta Evangelists, @deliarobi
Mix the zest of one lemon with 125 g mascarpone( ricotta runs as well) and season generously. Combine with cooked fusilli to serve. If you happen to have any fresh herbs in the kitchen, such as parsley, basil or thyme, these would work well here.

Pasta with cavolo nero and garlic

Jessica Stanley, @dailydoseofjess
Boil chopped cavalo nero and a few whole garlic cloves in salty, oily sea for eight minutes. Drain, whizz the leaves and cleaves with a stick blender and stir into any cooked pasta, utilizing the pasta cook water to keep it loose.

Creamy cauliflower liguine

Miguel Barclay, @miguelbarclay
Grab half a cauliflower, pick off some florets, then pan fry with olive oil, salt and pepper. Boil the rest of the cauliflower, drainage and blend it with milk( I use oat milk, but any would do ), salt and pepper. Mix with cooked pasta, a big glug of olive oil and top with pan fried florets.

Buttered and breadcrumbed whole cauliflower, Warsaw-style

Whole
Whole roasted cauliflower. Photograph: Alvaro German Vilela/ Alamy

Zuza Zak, cookbook author, @zuzazakcook
After lift the leaves, cook a whole cauliflower in a pan of salted sea. In a frying pan, melt a large knob of butter, then brown some breadcrumbs in it. Once the cauliflower is cooked( but still firm) coat it in the breadcrumbs and serve dill potatoes make a nice accompaniment.

Roasted whole cauliflower, with yeast butter and smoked trout

Keelan Higgs, Variety Jones, @keelanhiggs
To a jackpot of heavily salted simmering water, add a whole cauliflower and cook for two minutes, then remove and leave to cool for 30 minutes. Heat the oven to 190 C( 170 C devotee )/ 375 F/ gas celebrate 5. Heat some petroleum in a large ovenproof pan over a high heat and add the whole cauliflower, root side down. Drizzle with 2-3 tablespoons of olive oil. Crumble 30 g of fresh yeast on to a baking tray and cook for eight minutes, until dark dark-brown and caramelised.

Remove the cauliflower from the oven and put back on the stove over a medium-high heat. Add 100 g of butter and, once foaming, baste over the top of the cauliflower with a large spoon 15 -2 0 period, then turn the cauliflower upside-down and set the pan back in the oven for five minutes. Remove the cauliflower from the oven again, conjure the yeast into the butter until semi-dissolved and baste the cauliflower 20 -2 5 times, then return to the oven for a final five minutes before removing from the oven, basting another 20 -odd hours. Remove from the pan and on to a chopping board. Reserve the yeast butter. Chop into four evenly sized pieces and serve topped with 2-3 big spoonfuls of the yeast butter and a large slice of smoked trout.

Aubergines
Aubergines with sesame and honey miso glaze. Photograph: Dorling Kindersley ltd/ Alamy Stock Photo

Aubergine with miso and honey

Anna Thomson, @kandojournalandkitchen
Cut two aubergines in half lengthways. Lightly score the flesh with a criss-cross pattern.

In a wide pan, hot some petroleum over a medium heat and lay the aubergines to fry on each side for a few minutes. Turn down the heat, cover with a lid and cook until soft, turning now and again. Place flesh side up on a serving plate.

In a small bowl, mix 2-3 tablespoons of miso with two teaspoons of honey, loosened with a little hot water, then spread over the aubergine. This is delicious topped with chopped spring onion or sesame seeds and served with rice.

Asparagus with pecorino and mint

Tom Anglesea, The Laughing Heart, @tomanglesea
Peel and trim a bunch of asparagus. Shave into ribbons with a peeler, then wash in cold water and drain. Shave 70 g of pecorino into shards and toss with the asparagus and the picked foliages of half a bunch of fresh mint, roughly chopped. Dress with olive oil and season with salt and pepper.

Green beans with walnuts and shallots

Alexandra Stacey, @frenchfamilyfood
Trim a pack of green beans and boil in sea for eight minutes. Drain, season with salt and pepper and set aside to cool. In a shallow pan, toast a small handful of walnuts over a medium hot for 3-4 minutes, turning constantly so that they dont burn. Combine the beans and walnuts with half a shallot, finely sliced and chopped, and serve, rained with lots of olive oil.

oranges
Photograph: Somsak Bumroongwong/ EyeEm/ Getty/ EyeEm

Carrot with vinegar and honey

Olia Hercules, cookbook author, @oliahercules
Roughly grate or julienne a handful of carrots. Dress with a mixture of vinegar, honey and salt that is perfectly sweet, sour and salty. Leave for at least an hour, and up to a month. Use as fresh salad or as a pickle in some pitta bread with cheese or chicken.

Labneh, aubergine and harissa

Lucy Carr Ellison and Jemima Jones, Tart London
Line a sieve with a clean dishcloth or cheese cloth. Spoon in 500 g yoghurt, tie up the cloth and leave to hang above a bowl for 2-24 hours. Heat the oven to 200 C( 180 C fan )/ 400 F/ gas recognize 6. Place the aubergine on a tray, rain with olive oil and season with salt and pepper and roast for about 20 minutes, until golden all over. Mix four tablespoons of olive oil with two tablespoons of harissa, drizzle over the aubergine and toss. Spoon the labneh out of the cloth, spread on a plate and top with the aubergine mingle. Finish with a good rain of olive oil.

Sweetcorn salsa

Jessica Stanley, @dailydoseofjess
Drain a can of sweetcorn. Sizzle olive oil in a hot pan and fry the corn. When cool, serve with chilli flakes or smoked paprika, oil, salt and lime.

Roasted fennel, cherry tomatoes and spring onion

Luisa Weiss, cookbook author, @wednesdaychef
Heat the oven to 180 C/ 160 C devotee/ 350 F/ gas marker 4. Trim one large-scale bulb of fennel and slice in half, lengthways, then cut off the core and discard. Cut each half in half again. Place the quarters in a baking dish along with two handfuls of cherry-red tomatoes and four spring onions, trimmed and cut into two-inch pieces. Season with salt and pepper to taste, and rain with 3-4 tablespoons of olive oil. Toss to coat. Bake for 30 -3 5 minutes, shaking the dish once halfway through. Then turn off the oven and let the dish cool with the oven door closed for another half hour( or for as long as you can ). Serve with lots of crusty bread, if possible.

Broccoli and blue cheese soup

Broccoli
Broccoli and blue cheese soup. Photograph: Jenner Image/ Getty Images

Jeremy Chan, Ikoyi, @ikoyi_london
Thinly slice 400 g of broccoli. Roast half and keep the rest raw. Add all of it to a blender with 300 ml of chicken inventory and 150 g of blue cheese. Blitz for 10 minutes, until smooth. To serve, heat through and season well.

Polenta with sauteed mushrooms and toasted cashews

Anna Thomson, @kandojournalandkitchen
Bring 400 ml of sea to the boil in a large saucepan. Pour in 100 g of polenta, whisking endlessly as it thickens. Season well, stir in a knob of butter and cook slowly until it comes away cleanly from the pan. Toast a handful of cashews under the grill or in a dry frying pan until golden. Top the polenta with more butter, mushrooms sauteed in a little olive oil season well and the toasted cashews.

Bulgur wheat pilaf

Sabrina Ghayour, cookbook author, @sabrinaghayour
Heat a saucepan( for which you have a lid) over a medium heat and soften one finely chopped onion until soft and translucent. Add 200 g of bulgar wheat and stir to coat. Then add two tablespoons of tomato puree, a very generous amount of salt and pepper and a generous knob of butter, if you like. Break down the puree and ensure it coats the bulgar wheat evenly. Pour 450 ml of cold water over the concoction, stir well and cover with a lid. Reduce to a gentle medium hot and cook for 20 -2 5 minutes or until the liquid is fully absorbed. Use a fork to fluff up the grains and serve.

Rice with green tea and salted salmon( ochazuke )

Dale Berning Sawa
Cook some short-grain Japanese rice. Season a salmon fillet with salt and leave for 10 minutes, then bake until slightly crispy. Dish up a bowlful of rice, top with clods of salmon and pour hot green tea over until it covers half the rice. Serve as is, or add anything else you like: pickles, salted umeboshi plum, soy sauce, sesame seeds, bitter green leaves, chopped up toasted nori seaweed …

Sweet coconut rice

Jeremy Chan, Ikoyi, @ikoyi_london
Toast 380 g of jasmine rice in a pot with some oil until all the grains are well coated. In a saucepan, bring a 400 g can of coconut milk to a simmer, season well and melt in 35 g of honey. Add the warm coconut milk to the pot with the rice and quickly bring to the boil. Stir once to ensure no rice stays to the base, then be returned to a simmer and place a lid on the pan. Cook for 13 minutes and then turn off the heat and rest for five minutes, without opening the lid, to steam. After five minutes, open the lid to fluff up the rice before serving.

Yoghurt rice

Yotam
Yotam Ottolenghis yoghurt rice with chana dal. Photograph: Louise Hagger/ The Guardian

Yotam Ottolenghi( @ottolenghi) attains this to serve with spicy chana dal and wilted greens. Id merrily have it with sour salty pickles, toasted nuts or just as it is
Put 200 g of basmati rice, two tablespoons of oil, 200 ml of hot water and 1-2 teaspoons of salt in a large saute pan on a medium-high heat. Bring to a simmer, conjuring often, until most of the water has been absorbed, then repeat, adding 200 ml of hot water at a time and stirring often, until you have used up 1.2 litres of the water and the rice resembles a loose, creamy porridge this will take about 20 minutes.

Lightly crush the rice grains with the back of a spoon then turn away the heat to medium-low. Whisk one egg yolk with 200 g of Greek yoghurt and 50 ml of hot water until smooth, then conjure into the rice and cook, conjuring often, for about seven minutes, until the mixture has thickened somewhat, but remains the loose porridge.

Yellow split pea stew

Anna Jones serves this with yoghurt, olives, fresh mint and cucumber. Salted well, though, with a good amount of lemon juice, its a treat all on its own.
Soak 450 g of split peas in cold water overnight. This isnt essential, but will halve the cook day. Drain the peas and place in a large saucepan and encompas with cold water. Bring to a rapid boil and let cook for 10 minutes, then reduce the hot and simmer for a further 2030 minutes, or until tender. Drain, season and set aside. Put a large pot on a medium heat. Add the petroleum, two onions, peeled and finely chopped, and teaspoon of salt. Cook for five minutes or so, until soft. Add the cooked separate peas and 350 ml of cold water. Bring to a simmer for a few minutes, then remove from the hot. Ladle half the soup into a bowl and set aside. Use a stay blender to puree the rest of the soup in the pan. Stir the chunky soup back into the puree for a soup that is nicely textured. Thin the soup with more sea( or inventory) as needed before serving, seasoned with some flaky salt and a good squeezing of lemon.

Lentil bologn ese

Jessica Stanley, @dailydoseofjess
Use one tin of entire tomatoes per person for this. Start by drain the juice fromthe tomatoes and reserve for a future recipe. Rinse the whole tomatoes, taking care to keep their shape. Pat dry, cover in olive oil, scatter with salt. Cook for two hours at 140 C/ 120 C devotee/ 275 F/ gas marking 1, or for an hour and a half at 160 C /. Crush the tomatoes with a fork or potato masher. Add a tin per person of( drained and rinsed) lentils, heat through and serve with spaghetti.

Fermented rye soup with garlic( urek )

Zuza Zak, cookbook author, @zuzazakcooks
Put four tablespoons of rye flour in a large jar with two crushed cleaves of garlic, and cover with 400 ml of warm( pre-boiled) water. Cover with a tea towel and allow to stand in your kitchen for five days, conjuring daily. After that, keep it in your fridge. To induce the soup, is in addition to a litre of vegetable inventory and heat through. Top with crispy bits of garlic or garlic croutons to serve. Optional extra toppings include a lick of ointment and can be served with a hard-boiled egg, fried bacon bits or whatever you have available.

Smoked mackerel with beetroot and horseradish

Anna Thomson, @kandojournalandkitchen
Peel and slice the beetroot into chunky slicings. Drizzle with olive oil and season, cook in the oven until soft and somewhat caramelised. Fry mackerel fillets on both sides until the scalp is crisp( ensure your kitchen is well ventilated !) Serve on the roasted beetroot with a generous dollop of horseradish or tartare sauce( mayonnaise or plain yoghurt spiked with lemon and garlic jobs, too ).

Chicken stock egg pudding( chawanmushi )

Ollie Templeton, Carousel, @carousel_ldn
Whisk four eggs with 500 ml of chicken inventory and 1-2 tablespoons of soy sauce, then sieve and pour into four bowls. Cover with tin foil and steam in a steamer( or a large lidded pot with boiling sea running halfway up the two sides of the bowls) for 30 minutes, until set there should be a nice wobble in the middle. Allow to cool before serving.

Halloumi and apricot jam sandwich

Read more: https://www.theguardian.com/lifeandstyle/2020/apr/15/easy-as-123-chefs-on-the-50-most-simple-delicious-three-ingredient-recipes