Donal Skehan is in the kitchen with the perfect meal for a cold autumn night. It’s comfort food that’s ready in just 20 minutes - and best of all, Donal’s baked gnocchi only requires six ingredients!
Recipe taken from Meals in Minutes by Donal Skehan
Phil Vickery's here to start the week with a quick and easy dinner that’s on the table in under 30 minutes.
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Soup season is here and Phil’s making a classic. A warming treat on a chilly night, his smoked haddock, sweetcorn and leek chowder is easy to make, cooks in 30 minutes and tastes delicious.
Forget lemon drizzle and say goodbye to Victoria sponge - it’s all about red velvet for Princess Eugenie and her fiancé Jack Brooksbank.
With just days to go, the couple have announced that they have chosen a very modern chocolate red velvet cake for their big day. Juliet Sear is in the kitchen with her re-imagined version of a cake fit for a Princess.
One of Gino’s all time favourites, crispy breadcrumbed chicken with spicy tomato sauce. A dish loved by every Italian family, it’s the perfect recipe for a Monday night supper.
In honour of Eamonn’s mum Josie, John has made a version her famous stew! To make a great stew, the meat has to be cooked long and slow, but you want it to be moist and succulent, so only use chunks like shin, cheek or tail that have plenty of sinew and a little fat so the meat stays together and is moist, not dry and stringy.
Pear and beetroot soup with crispy pancetta
1 tbsp olive oil
2 small red onions, roughly chopped
3 garlic cloves, finely sliced
2 celery sticks, roughly chopped
A pinch of ground cinnamon
600g beetroot, peeled and cut into 2-3cm (1in) chunks
2 ripe pears, cored and cut into 2-3 cm (1 inch) chunks
1.2 litres hot vegetable stock
Salt and pepper to season
12 thin slices of pancetta
6 slices of brioche
Heat the oil in a large saucepan and add the onions, garlic and celery. Cook, covered, on a lowish heat for a good 15 minutes, until the onions and celery are soft. Stir through the cinnamon.
Add the beetroot and pears to the saucepan and continue to cook, covered, for 10 minutes, removing the lid to stir halfway through. Pour over the stock, cover again and simmer for 40 minutes or until the beetroot is tender and cuts like butter.
Use a hand-held blender or food processor to puree the soup, in batches if necessary, until smooth. Return the soup to the saucepan and warm through. Season well with salt and black pepper.
Heat a griddle or frying pan over a high heat and grill the pancetta until crispy. Remove from the pan and quickly do the same to the brioche, which won’t take a second to toast on a hot griddle.
Serve the soup in bowls, each garnished with two grilled striped of pancetta. Put toasted brioche on the table.
Recipe taken from Prue: My All-time Favourite Recipes
It’s been a hotly debated topic over the years on This Morning - what goes into the perfect carbonara? Well Gino’s here to settle it once and for all as he cooks carbonara the proper Italian way!
Gino's also joined by two faces from This Morning’s past as our original chef Susan Brookes and wine expert Charles Metcalfe join us for lunch.