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Mariana Velez, Bucharest (2026)

19/09/2024

Chicken pakoras

Method
STEP 1
Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.

STEP 2
Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).

STEP 3
Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.

12/09/2024

Jammy blackberry & almond crumble cake

Method
STEP 1
Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.

STEP 2
Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.

STEP 3
To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.

STEP 4
If the cake isn’t ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.

21/08/2024

Tuna, olive & spinach spaghetti

Method
STEP 1
Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.

STEP 2
Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.

STEP 3
Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.

15/08/2024

Air-fryer pigs in blankets

Method
STEP 1
Wrap one rasher of bacon around each chipolata, then arrange in a single layer in the air-fryer basket.

STEP 2
Cook at 180C for 10-12 mins until the bacon and chipolatas are cooked through. If you prefer your bacon extra-crisp, cook for a few minutes more, but keep a close eye on the sausages.

09/08/2024

Roast garlic & tahini spinach

Method
STEP 1
Drizzle a little olive oil over the garlic bulb and season with ½ tsp salt. Wrap in foil and put on the grill close to the heat source, but not directly over the coals. Cook for 35-40 mins until soft, then leave until it’s cool enough to handle.

STEP 2
Squeeze half the roasted garlic out into a bowl and squash with a fork to make a paste. Stir in the tahini, ½ tsp sugar, ½ tsp salt and ½ tsp black pepper, and mix well. Stir in 4-5 tbsp water, or enough to make a pale, loose dressing.

STEP 3
Put a flameproof pan on the grill directly over the coals and cook the spinach for a few minutes, stirring until wilted and tender (you may need to do this in batches). Remove from the heat, drain off any excess water and stir into the tahini dressing before serving.

29/07/2024

Easy pork & chive dumplings

Method
STEP 1
Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed.

STEP 2
Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre.

STEP 3
Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat to make 40 dumplings.

STEP 4
Bring a large pan of water to boil and cook the dumplings in batches, around 10 at a time. Cook for 3-4 mins until the water starts simmering or the dumplings float to the top. Remove with a slotted spoon and set aside. Repeat until all the dumplings are cooked.

STEP 5
Add a splash of oil to a frying pan and heat on a medium-high heat. Fry the boiled dumplings on each side for 4 mins or until golden brown, then serve with the dumpling sauce either drizzled over or for dipping.

19/07/2024

Lemon & thyme butter-basted roast chicken & gravy

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.

STEP 2
Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.

STEP 3
Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.

STEP 4
To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

12/07/2024

Sweet & sour lentil dhal with grilled aubergine

Method
STEP 1
Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.

STEP 2
Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.

STEP 3
Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.

02/07/2024

Barley & broad bean risotto

Method
STEP 1
Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.

STEP 2
Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.

24/06/2024

Quick beef & broccoli noodles

Method
STEP 1
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.

STEP 2
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

17/06/2024

Cheese & jalapeno bites with salsa & mojitos

Method
STEP 1
Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can’t spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.

STEP 2
For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.

10/06/2024

Sweet potato & peanut curry

Method
STEP 1
Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

STEP 2
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

STEP 3
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

STEP 4
Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Mariana Velez

19/09/2024

12/09/2024

21/08/2024

15/08/2024

09/08/2024

29/07/2024

19/07/2024

12/07/2024

02/07/2024

24/06/2024

17/06/2024

10/06/2024

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