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Grilled Salmon II


  • 4 (4 ounce) fillets salmon
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons thinly sliced green onion
  • 1 1/2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon salt


  1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
  2. Preheat barbecue or gas grill.
  3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.


  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Lemon drizzle muffins recipe

Lemon drizzle muffins

James Martin turns a classic cake into an indulgent muffin, packed full of lemony zing.


  • 2 eggs, beaten
  • 85g/3oz caster sugar
  • 240ml/8fl oz milk
  • 100ml/3½fl oz vegetable oil
  • 300g/10oz plain flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 4 lemons, zest only

For the topping

  • 50g/2oz icing sugar
  • 1 lemon, juice only
  • sprigs lemon thyme, to garnish (optional)

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
  2. Spoon the mixture into the pre-prepared muffin cases.
  3. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
  4. Make the lemon drizzle topping by mixing together the sugar and lemon juice.
  5. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.


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Pumpkin pie recipe

Pumpkin pie

Antony Worrall Thompson shows how to make your own pumpkin pie in eight simple steps – no need to be spooked!


For the pastry

  • sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

For the filling

  • 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
  • 2 large eggs plus 1 yolk (use the white for another dish)
  • 3 oz/75g soft dark brown sugar
  • 1 tsp ground cinnamon
  • ½ level teaspoon freshly grated nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 10 fl oz/275 ml double cream

Preparation method

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
  3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
  4. Then lightly whisk the eggs and extra yolk together in a large bowl.
  5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
  6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
  7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
  8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.


    More recipes here

Valentine cupcakes

Valentine cupcakes

Make these light-as-a-feather cupcakes with their gaudy pink decoration for someone you love.


For the cakes

  • 125g/4oz unsalted butter, softened
  • 125g/4oz caster sugar
  • 2 free-range eggs
  • 125g/4oz self-raising flour
  • 150g/5oz raspberries
  • 6 passion fruit, sieved pulp only
  • a little milk, to loosen the mixture as necessary

For the icing

  • 500g/1lb 1½oz icing sugar
  • 160g/5½oz butter
  • 1 vanilla pod, seeds only
  • 2-3 drops pink liquid food colouring
  • 50ml/1¾oz milk
  • hundreds and thousands

Preparation method

  1. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
  2. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
  3. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.
  4. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled.
  5. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.
  6. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.



Candied sweet potatoes

Candied sweet potatoes


  • 3 orange sweet potatoes, washed
  • 3 white sweet potatoes, washed
  • 150g/5oz dark brown sugar
  • 125g/4oz butter
  • 1 tbsp cinnamon
  • vanilla essence
  • 1 orange, juiced
  • 150g/5oz marshmallows

Preparation method

  1. Heat an oven to oven 200C/400F/Gas 6.
  2. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender.
  3. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.
  4. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil.
  5. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.
  6. Remove from the oven and place marshmallows over top. Return the dish to the oven, until the marshmallows have just melted.