© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Make the best of cherry season with this vibrant herby salad with a simple tangy lemon dressing. Instead of lettuce, I used a lot of herbs as the base with plump, juicy, in-season cherries, resulting a bright and zesty salad that you can enjoy as a light lunch paired with some homemade bread or as a side to go with some grilled meat. Besides mint, parsley and celery used in this recipe, cilantro, basil, spring onions, chives, and arugula are all great too.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A creamy, aromatic, hearty coconut and cinnamon beef curry highlights tender, slow-cooked casserole beef with a creamy coconut milk base, warm, aromatic spices, then topped with lots of cilantro and chilli. An easy and delicious dish to pamper your family. You can cook this in a slow cooker for 3-4 hours at low.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A wholesome, flavour-packed one-pan wonder loaded with juicy roasted chicken legs, tender vegetables, and extra creamy avocado wedges. A perfect low carb, high protein meal! Baking avocados gives them an extra-creamy texture, but you can simply slice fresh avocado over the top if you prefer. Use other vegetables if asparagus ain’t in season.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This crunchy and easy red Belgian endive salad with cantaloupe and baby spinach is made extra special by using umami-packed anchoy in the dressing! The delicately bitter and crispy bite of red Belgian endive leaves balances perfectly with the juicy sweetness of cantaloupe, while toasted walnuts add a satisfying, earthy crunch. It’s perfect for a starter or light lunch. Use radicchio or even white Belgian endives if you can’t find the red one.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

An easy recipe for Provence-inspired apricot and lavender jam packed with flavour perfect for toast, pastries and desserts. A knob of butter is added to the jam to reduce foaming and to prevent from burning as the fruit and sugar boil.
If you prefer your apricot jam on the chunky side, leave the pitted apricots as halves. I added some honey instead of sugar and 2/3 teaspoon of dried lavender to increase flavour complexity. Apricots, lavender and honey are a match made in culinary heaven.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This delicious dish has two of my favourite ingredients - beef short ribs and black garlic. It’s a dish that when done right, falls off the bone and melts in your mouth, and a dish that promises to deliver both comfort and flavour. The rich, caramel and molasses flavours of black garlic pair perfectly with the deep beef flavour of short ribs. Enjoy them over some rice, with root vegetables or simply with a glass of robust red wine. You can take the meat off the bone for easy eating, or leave on for the beautiful presentation.
Black garlic is what truly sets this short rib casserole apart. It’s regular garlic that has been aged and fermented, resulting in a softer, molasses-like texture with a sweet and tangy flavour devoid of the usual garlic pungency. It is not just a flavour enhancer but also a powerhouse of antioxidants. It is everything you love about garlic but even better.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you've never cooked with achiote paste, you're in for a treat! This roasted achiote chicken is juicy, tender, citrusy and packed with rich Mexican flavours from a homemade achiote paste. You can easily purchase them online, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it.
Achiote paste is a popular seasoning widely used in Mexican, Central American, and Caribbean cuisines. It’s made with annatto seeds, garlic, oregano, spices, optional chillies, and citrus juice. Known for their distinctive red colour, earthy, zesty flavour, they are excellent as a marinade for meat. Store the prepared paste in the fridge for up to 2 weeks or freeze for up to 3 months.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The chicken mariantes overnight (or at least 30 minutes) in a flavourful, well-seasoned marinade of bloomed saffron, yoghurt, garlic, and lemon juice that deliver the perfect combination of acidity, sweetness, and umami - absolutely irresistible. I go for chicken thighs with the skin on and bone in, because they are nearly impossible to overcook and stay incredibly juicy. However, you can use only chicken breasts if you prefer. Adjust the cooking time and oven temperature accordingly.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These tender yet crispy ranch roast chicken drumsticks are tangy, perfectly herby, delicious and so flavorful, and ready in under an hour with less than 10 minutes of prep. Usually ranch dressing is used to toss salads or as a dip, but it also works great as a flavorful marinade for chicken thanks to the acid in buttermilk. Homemade ranch dressing with fresh herbs offers vibrant, bright flavour and freshness that store-bought alternatives can’t match. If you want to use store-bought one, then try adding some fresh herbs for a pop of green colour and aromatic depth.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The key to great pork crackling is to ensure your pork rind is perfectly dry for maximum crackling. Blasting the pork in a very hot oven to begin with to get the skin crunchy, then slow cook it for a further 90 minutes in a bath of spiced milk (inspired by the Italian classic maiale all latte or pork in milk), which makes it really moist and tender. For the crispiest crackling, make sure you don’t splash milk on the rind when you add it. You can roast some potato wedges with the pork to help soak up the milk. Alternatively, serve them with a simple mashed potato or polenta to absorb the milk sauce. I served the pork belly with a radicchio salad tossed with a red wine vinegrette (Thank you, David, for this great idea), and used the milk to bake some bread
©angiesrecipes.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.