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Pazienza Regio, TSetkin, bld. 4, Verkhnyaya Lida (2026)

16/06/2025

Method
Step 1
Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
Step 2
Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

A coconut fish curry, popular in the southern Indian state of Kerala - use po***ck or any other sustainably sourced white fish fillets

29/05/2025

Method
Step 1
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Put the flour, paprika, garlic granules, a large grind of black pepper and a pinch of salt in a large bowl. Gradually whisk in the milk until you have a smooth batter that’s thick enough to coat a spoon (you may not need it all).
Step 2
Put the breadcrumbs in a shallow bowl. Toss each floret in the batter mix, tap off any excess, then toss in the breadcrumbs to coat. Transfer to the lined baking tray, and repeat with all the cauliflower florets.
Step 3
Bake for 25-30 mins until golden brown and crispy, turning halfway through so they bake evenly.
Step 4
Meanwhile, put all the ingredients for the sauce in a bowl and whisk to combine, lightly seasoning with salt and pepper.
Step 5
Put the cooked cauliflower in a large bowl and mix through the sauce until they’re all coated. Sprinkle over the sesame seeds so they stick to the sauce, and top with the chilli and spring onions.

Try a veggie twist on bang bang chicken, and replace the meat with cauliflower florets. With a crispy coating and a spicy sauce, it makes a great starter or side

22/05/2025

Pork & crab 'ants climbing trees'
Method
Step 1
Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well – keep stirring until all the noodles are coated in the sauce and are a dark brown colour.
Step 2
Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.

Make this delicious Sichuan snack made with pork and crab – its name comes from the minced pork that resembles ants climbing trees.

19/05/2025

Miso parsnips
Method
Step 1
Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a deep roasting tin and put in the oven to heat up. Bring a pan of salted water to the boil and boil the parsnips for 4-5 mins until starting to become tender. Drain well and steam-dry for 8-10 mins.
Step 2
Tip the parsnips into a bowl, pour over the miso and maple syrup, and season well. Stir well to coat the parsnips in the glaze. Remove the tin from the oven and carefully tip in the parsnips, basting them in the hot oil before roasting for 20 mins. Remove from the oven and baste again, then roast for another 10-20 mins until golden.

Make parsnips extra-special with a flavourful white miso and maple glaze. This makes a perfect Sunday roast side, or Christmas dinner dish to feed a crowd

19/05/2025

Roast Parmesan parsnips
Method
Step 1
Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
Step 2
Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

For a twist on a favourite Sunday roast or Christmas side dish, coat parsnips in polenta and grated Italian cheese to ensure a tasty, crunchy finish

16/05/2025

Salmon with greens & crème fraîche
Method
Step 1
Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
Step 2
Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

Simple and super quick, this lovely salmon dish tastes as good as it looks

16/05/2025

Thai-style steamed fish
Method
Step 1
Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
Step 2
Steam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Serve with Thai jasmine rice for a flavour-packed low-fat meal

12/05/2025

Ultimate vanilla ice cream
Method
Step 1
Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
Step 2
Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
Step 3
Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand be**er for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the be**ers. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
Step 4
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
Step 5
Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
Step 6
Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
Step 7
To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Learn how to make ice cream from scratch. Angela Nilsen's recipe for homemade vanilla ice cream recipe will give you a beautifully smooth and creamy result.

12/05/2025

Quick banana ice cream sandwiches
Method
Step 1
Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
Step 2
Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months – to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
Step 3
Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.

Bake peanut butter cookies and blitz frozen bananas with cream and vanilla to make this impressive speedy dessert. Kids will think they've hit the jackpot

05/05/2025

Chewy almond macaroon biscuits
Method
Step 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
Step 2
In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.
Step 3
Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
Step 4
Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
Step 5
To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins – you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

05/05/2025

Salted hazelnut praline matzo
Method
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the butter, caster sugar and 50ml water in a heavy-bottomed saucepan and set over a low heat until the butter has melted and the sugar has dissolved. Then turn the heat up to medium-high and allow to simmer for 15-20 mins until a light caramel colour. Add 1 tsp salt and stir again to make sure there are no sugar crystals. Stir in 80g of the toasted hazelnuts.
Step 2
Line a 20cm square tin with baking parchment and lay the matzo sheets on top. You will need to break up one sheet to fill the gaps. Don’t worry if it’s not exact, you just want a layer of matzo covering the base of the tin. Pour the caramel mixture over the matzo, then carefully (because it will be hot) spread it out to cover the surface of the matzo. Bake for 10 mins.
Step 3
Put the tin on a heatproof surface or wire rack and sprinkle with the chocolate drops. Wait 1-2 mins until they melt, then lightly spread them over the surface. Scatter with the remaining 20g of hazelnuts. Leave to cool to room temperature, then refrigerate for an hour or so, before cutting into large shards.

Turn a simple cracker into a taste explosion with chocolate and hazelnut. You may want to make a double batch as these will vanish pretty quickly!

28/04/2025

Butter bean curry
Method
Step 1
Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).
Step 2
Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.
Step 3
For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants

Pazienza Regio

16/06/2025

29/05/2025

22/05/2025

19/05/2025

19/05/2025

16/05/2025

16/05/2025

12/05/2025

12/05/2025

05/05/2025

05/05/2025

28/04/2025

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