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To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops

van The Happy Foodie

Gnocchi con Granseola

Gnocchi con Granseola (Gnocchi with Crab) from Rick Stein's From Venice to Istanbul

van The Happy Foodie

Lamb Kleftiko

Lamb Kleftiko from Rick Stein: From Venice to Istanbul. This dish, which uses peppers, potatoes, tomatoes and feta cheese makes a great alternative to the traditional Sunday roast.

van Lifestyle FOOD

Madras Fish Curry of Snapper, Tomato and Tamarind

Try this Madras Fish Curry of Snapper, Tomato and Tamarind recipe by Chef Rick Stein. This recipe is from the show Rick Stein's India.


Butter bean mezze dish from cook book Rick Stein: From Venice To Istanbul

van Chefs Pencil

The Best Chicken Pie in Greece

The Greeks love their pies almost as much as we or the Aussies do, but theirs are made by building up thin sheets of filo pastry. This chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspraggeli in the region of Zagori, a mountainous part of Epirus. The pie is made from a whole chicken. The chicken and onions are first poached, and the liquid then reduced to a gelatinous sauce. It is the sweetness of the onions that really…

van Woman and Home

Rick Stein's Dry Curry of Cabbage, Carrot and Coconut

This unique dry curry from Kerala will liven up any leftover veggies and make a great healthy meal for the family. Taken from Rick Stein's India


Rick Stein's roasted monkfish with crushed potatoes, olive oil and watercress recipe

The chef's classic recipe monkfish recipe, served with crushed new potatoes and wilted watercress

Turkish pastry parcels with spicy lamb filling, courtesy of Rick Stein, Telegraph Food UK

van The Happy Foodie

Freekeh Salad

Freekeh Salad from Rick Stein: From Venice to Istanbul. Freekeh is a dried green wheat, common in the Middle East and North Africa. It tastes delicious in this salad of pomegranate seeds, pistachios, mint and spring onion.