can we have a thread where we recommend recipes that we often re-visit?

[bibbitybobbityyhat]

You don't have to go to the trouble of copying and pasting or describing it all, but just recommend the recipe and the book and why it works for you/your family? Everyone else can google the links.

As an example, for me it would be the minestrone from Nigella's How To Eat. I've made it so often now that I don't really need to look at the book, but I love it because it is quirky (no garlic, no tomatoes - both of which I love but this recipe just totally works without either) and one way to get the children to eat dark greens. And also because it is lush and keeps well and can be a lunch for friends, or a proper main course dinner for family.

I want to expand my repertoire of fail-safe day to day stuff like this! Anyone want to contribute?

This baked chicken dish

Nigella's Lemon Creams from How to Eat

Another vote for the Hairy Bikers Spanish chicken.

This is one I always find myself going back to - salmon with dhal.
www.food.com/recipe/salmon-with-coriander-dahl-451107

I second the Hairy Bikers Spanish style chicken, although I usually toss the veg with a bit of olive oil before roasting and leave the skin on the chicken for a non-diet version www.goodtoknow.co.uk/recipes/535184/hairy-biker-s-spanish-style-chicken-bake

Also I make Cauli Macaroni Cheese regularly: www.bbcgoodfood.com/recipes/1354/caulimacaroni-cheese

The kids love Nigella's sweet and sour chicken, which is even nicer with a bit of chilli sauce added and reheats well too: vipantrywedonthaveablogblog.blogspot.co.uk/2010/11/kitchens-sweet-and-sour.html?m=1

Sorry for the separate posts - find pasting multiple links tricky on a phone

The Nigella Spanish Chicken tray bake mentioned above is a favourite with DH and easy as it's all in one tray
www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160

The Jamie Oliver Jools Pregnant Pasta (I miss out the celery and spring onions sometimes) is really tasty and you can make the "bolognese" in bulk
www.redonline.co.uk/food/recipes/jools-oliver-s-pregnant-pasta

This Chilli - it's a really different flavour to a normal chilli because of the sugar and vinegar and you can just use cubed pork and normal chillis + any beans work well
www.channel4.com/programmes/sunday-brunch/articles/march/pork-smoked-chilli-and-black-bean-stew-recipe

Spanish Rice is a one-pot dish but I add a load of veg to it to bulk it out www.bbcgoodfood.com/recipes/468654/spanish-rice-with-prawns-and-chorizo

Slow Cooker Pulled Pork, the BBQ sauce is a little faff at the beginning but then you just stick it all in the slow cooker - the slaw in the recipe is lovely too
www.foodnetwork.co.uk/recipes/bbq-pulled-pork-smoky-tabasco-coleslaw.html

Bangladesh Salmon Curry is quick and easy (one pot) - again I add extra veg (spinach, peppers and chickpeas) and some yogurt
www.bbcgoodfood.com/recipes/9473/bangladeshi-salmon-curry

Other recipes I go back to time and time again are:
Gnocchi Bolognese, Prawn Coconut and Tomato curry (BBC Good Food)
Spring Chicken, Pantry Paella, My Mother's Praised Chicken, Thai Chicken Noodle Soup, Vietnamese Pork Noodle Soup (Nigella Kitchen)
Kedgeree (Jamie's Ministry of Food)
Rigatoni with Sweet Tomatoes Aubergine and Mozzarella; Pasta Peperonata (Jamie's Dinners)

This is making me hungry Looking forward to trying other posters' suggestions now.

Overuse of the words "quick" and "easy" there - I am a lazy cook

Seconding the Jools Pregnant Pasta, I fantasise about eating it if it's been too long.

This salmon and lentil dish. So, so easy. I use Pataks Madras paste.

www.bbcgoodfood.com/recipes/1565/spicy-salmon-and-lentils

Coconut crusted lime chicken

www.bbcgoodfood.com/recipes/826643/coconutcrusted-lime-chicken

Chocolate chip shortbread (amazing and so buttery)

allrecipes.co.uk/recipe/8399/chocolate-chip-shortbread-biscuits.aspx?o_is=SR

Smitten Kitchen's Pasta with Cauliflower and Feta
I usually leave out the walnuts and have occasionally forgotten to buy feta or ricotta etc and it is still lapped up by us all.

Yum! Shameless place marking...

So many lovely things here.

I really like Jamie Oliver's steak and ale pie, shin of beef stew and the hunter's chicken stew in the Italian book (I add sausages).

The crispy Greek style pie on the bbcgood food website is delicious and is great cold for lunch.

The hairy bikers Bengali fish curry made with mustard powder is one of my favourite curries.

bbc recipe for Chicken and Chorizo Jambalaya - I make this a lot - I generally need more liquid in to cook the rice properly but then I don't measure anything properly.... I adapt it a bit depending on stuff I have lying about. chucking in a jar of Lloyd grossmans Tomato and Basil or Tomato and Chilli sauce instead of the tomatoes is good, so is using tins of whole pomadorino tomatoes instead of normal - all these require a bit extra stock/water added.

I love it as it's so tasty and all made in one pot - leftovers are tasty hot or cold - they make a nice side dish too.

Sorry I have no idea where I found the recipe originally, so here it is in full. FWIW I don't add the yoghurt.

Hairy Bikers Indian style chicken.
Ingredients
For the marinade
• 6 cardamom pods
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 4 whole cloves
• 1 tsp black peppercorns
• 1 tsp ground fenugreek
• 2 tsp ground turmeric
• 1 tbsp paprika
• 1-2 tsp hot chilli powder (the more you use, the spicier the dish)
• ¼ tsp ground cinnamon
• 1 tsp flaked sea salt
• 4 garlic cloves, peeled and crushed
• 40g/1½oz piece fresh root ginger, peeled and finely grated
• 100g/3½oz low-fat natural yoghurt
For the chicken
• 1.65kg/3lb 8oz chicken
• 1 lime, quartered
• freshly ground black pepper
• fresh watercress or baby leaf salad, to serve
For the minted yoghurt sauce
• 200g/7oz low-fat natural yoghurt
• 1 tsp ready-made mint sauce
Preparation method

1. To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.
2. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.
3. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips.
4. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards.
5. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings.
6. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight.
7. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper.
8. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.
9. While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy!

I second Jamie O's chicken skewers and noodles from the 30min book. Cashews are so good but it takes way bloody longer than 30 minutes.

And second his Jools' Pregnant Pasta from the same 30min book. Freezes beautifully so I just make a vat full at a time 😀

This is lovely - HFW Shin of beef with Soy and Ginger - just chuck in oven and forget about it - freezes OK too. And good for leftovers the next day.

I usually add some veg towards the end of it cooking.

Scroll down for recipe.

www.theguardian.com/lifeandstyle/2008/apr/19/foodanddrink.shopping2

Dog-tired, summer www.bbcgoodfood.com/recipes/5925/onepan-salmon-with-roast-asparagus

Dog-tired, winter www.bbcgoodfood.com/recipes/3086/hobtotable-moussaka

The hairy bikers sausage casserole (easily found using Google) always goes down well with my family. The only difference is I use chickpeas.

A variation on Jamie's sausage cassoulet . . . so that I can actually have a meal in 30 mins!

Soften two sliced leeks, one chopped red onion, a few chopped up bits of streaky bacon in olive oil with rosemary and sage. Brown the sausages. Add the sausages to the leeks, onions and bacon. Pour over a jar of passata and add one can of butter beans and one can of cannellini beans. Bubble away for 20 mins until the sausages are cooked through. If I am feeling healthy, I serve with broccoli and if I am feeling unhealthy I serve with hunks of French bread. DH's favourite!

And this is another favourite: www.houseandgarden.co.uk/recipes/main-courses/steamed-fish-couscous-parcels

So many lovely recipes here...that my DC would never try because they 'don't like' soups, stews, casseroles, curries, things in sauce, things that are 'spicy' i.e. have any kind of flavour (although garlic bread is apparently okay )...

I love cooking, and these days it just fills me with dread :(

Great thread! I'm on a restricted diet atm because of gallstones but saving this thread for post-surgery! One of my faves is Delia's sausage, apple and juniper casserole. It is seriously delicious. It's in the second How To Cook book. Can't eat it atm though .

My favourite is Fay Ripley's Sweet Marinated Pork Fillet from her first book Fay's Family Food, it's a brilliant book if you can find it cheap somewhere. Have made loads from it, more than from most cookbooks.

www.lovefood.com/guide/recipes/10517/sweet-marinated-pork-fillet

I rate Fay Ripley generally, we make a lot of things from her and I now do her macaroni cheese with spinach and leeks in preference to 'normal' mac cheese. You just sweat off chopped leeks and frozen spinach, mix it with cooked pasta, creme fraiche, mustard and cheese (although I use more cheese than her!), top with cheese and breadcrumbs if you have them (I keep a bag in the freezer) and heat for 10 mins or so.

Total comfort food and it somehow feels easier than making a roux based cheese sauce.