Peri peri karahi with khichri

This was my attempt to jazz up some shop bought marinated chicken breast, without the fat content that comes with eating Karahi outside the house.

For the Karahi (serves 2):

1 x 360g pack marinated chicken chunks

1 tsp oil

0.5 medium onion

4 garlic cloves

1 tsp ginger

150 ml passata

3 chopped peppers (any colour)

0.5 tsp each salt, garam masala, cumin powder, coriander powder,red chilli powder

Coriander leaves to garnish

To make: heat the oil and fry the onions. Add chicken and fry until it starts to turn white (around 5 min). Add the garlic and ginger, cook a couple of min then add the spice powders and cook for a couple of min more. Add the passata and reduce for 5 min, then add the peppers and some hot water to loosen the sauce, cover and cook over medium heat for around 20 min, ensuring the pan doesn’t dry out or burn,adding water as needed.

For the khichri (serves 2)

0.5 medium onion,finely sliced

1 tsp cumin seeds

1 tsp oil

0.25 cup red lentils mixed with 0.75 cup basmati rice, rinsed and soaked

Just short of 2 cups water (1.75 is likely enough)

To make: heat instant pot and add the oil.get cumin and onion until brown, then add the rice lentil mix, water and salt to taste. Cancel sauté and pressure cook on high for 6 min then let release naturally for 15 min.

Excellent served with salad and raita.

Yummy low fat crumble

The perfect dessert for anyone who’s watching their fat intake at around 3g fat a serving (ice cream of course being an extra!)

For each crumble pot you will need:

1 Bramley apple (peeled,cored and chopped)

50g frozen raspberries

0.75 tbsp brown sugar

Around 1.5 small amaretti biscuits,crushed

To make: preheat the oven to 180C fan. Stew the fruits and sugar and allow to cool before pouring into a ramekin. Sprinkle with amaretti and bake for around 10 mins before serving either as it is or with yogurt or ice cream as you prefer.

Breakfast wrap at home

Breakfast wraps are something I don’t usually eat (possibly as I really don’t like those shiny wraps that are widely used).however I stumbled across this combo yesterday while trying to use up some frozen Lebanese wrap bread. For this recipe you will need (for each wrap):

One wrap bread

A handful of cherry tomatoes

Pot of supermarket smashed avocado (or smash your own with a little lemon juice,salt,chilli if you like it)

One egg

Salt (to taste)

Neutral oil such as sunflower for frying the omelette

Method:

Preheat the oven to 200C. Meanwhile chop a handful of cherry tomatoes and set aside. Beat an egg with a little salt and make a one egg omelette (I use oil and a nonstick pan).

Put your wrap of choice in the oven just a couple of minutes to warm (or as in my case, to defrost and warm properly). Spread the wrap with smashed avocado (I used ready made),the omelette then the tomatoes. Roll,slice and enjoy.

Seekh kebabs (August 2024…yes I’m finally back)

So,it looks like I haven’t posted a recipe on here in a very long time. Tonight I felt like I really should get back into this,and having been able to cook dinner outdoors,I had some decent subject matter.

Seekh kebabs are easy to make at home and remind me of happy times having a kebab roll in the south of England with friends. Hope you will enjoy this recipe as much as I did.

Ingredients:

500g (or roughly 1lb) minced beef-around 10% fat

1 medium onion,cut into chunks

3 garlic cloves

1 tbsp ginger paste

1 large green chilli

1 large handful chopped coriander

1 tsp each cumin powder,coriander powder, garam masala

0.5 tsp chilli powder (or to taste)

Salt to taste

Method:

In a mini chopper,finely chop the onion,garlic and chilli.add the coriander and chop until reasonably fine.

Add the chopped onion mix to a large bowl along with the ginger,powdered spices and meat. Mix well and shape into 8 seekh kebab shaped patties.

Barbecue (or grill) until fully cooked (this took me 30 minutes tonight on a white coals barbecue but will vary depending on kebab size and grill heat). Serve with naan or rice and raita.

Salmon and potato salad

For 2 servings:

250g (just over 0.5lb) poached salmon,flaked

350g (just over 0.75 lb) small waxy salad potatoes (such as Charlotte),washed

1 tbsp olive oil

A pinch of sea salt

2 large handfuls watercress,washed

For the dressing:

2 tbsp olive oil

2 tbsp apple cider vinegar

2 tsp yellow Dijon mustard

2 tsp runny honey

Salt and pepper to taste

Method:

Preheat oven to 350F/ 180C/fan 160C.place the potatoes in an ovenproof dish,toss with 1 tbsp olive oil and salt and bake for 1h until crispy on the outside,brown and cooked through. Remove from oven and cool to warm.

Arrange the cress on two serving plates. Scatter equally with the potatoes. Warm the poached salmon slightly (40s in the microwave is usually enough at 1000W) and scatter over the potatoes.

Mix the dressing ingredients in a small bowl. Scatter over the salmon and potatoes and serve.

Short rib ragu

For 4 servings:

1-2 tbsp olive oil

1 lb bone-in short ribs

1 large onion, chopped

2-3 sticks celery,peeled and chopped

1 box (approx 4 oz or 120g) shiitake mushrooms

2 cloves garlic,sliced

2 tsp herbes de Provence

2 tbsp tomato paste

2 cups raw cherry tomatoes, puréed

0.5 glass white wine

3-4 cups chicken stock

method:

Preheat oven to 350 F (180 C/fan 160 C).

Meanwhile,heat the oil in a very large skillet.Season the short ribs and and brown them on all sides.Remove them to a cast iron Dutch oven and drain the excess fat from the skillet. Return the skillet to the heat and add the onion, celery,mushrooms and garlic and cook until soft. Add the herbs and allow to temper,then add the tomato paste and cook until it begins to brown.At this point add the cherry tomatoes and cook until reduced by half, then add the wine and stock and allow to cook for a further 10 minutes.Pour the sauce over the ribs, making sure they are submerged (add a little more stock if not).Cover with the lid and place in the pre-heated oven. after 2 hours, remove the ribs,shred the meat and discard the bones. Place the shredded meat back into the sauce,mix well and cook for at least another 30 minutes until you have a rich ragu. Serve with the pasta of your choice

Salmon burgers

Ingredients (makes 4 patties):

1 pound/ 454g approx of salmon fillet (skinless boneless and finely chopped,but not so finely chopped that it forms a paste)

2 tbsp mayonnaise

1 tbsp harissa

Neutral oil (such as sunflower) for frying

To serve: toasted wholewheat or sprouted grain buns,mayonnaise and pickled cucumbers,salad leaves of your choice (watercress is good)

Method:

Mix the finely chopped salmon,mayonnaise and harissa in a bowl.shape into four patties and place on a plate lined with greaseproof paper or parchment.allow to set in the fridge for 15 minutes. The mixture is slightly sticky and doing this helps,though you then have to make sure you cook the patties through as they will be chilled.

Heat the oil in a nonstick pan,when it’s hot fry the patties until cooked throughout and golden on both sides.As you are working with raw fish it would be better to slightly overcook off in any doubt. This typically takes me at least 12 to 15 minutes over a medium heat and I’d suggest using a meat thermometer to check if in doubt

Serve on toasted buns with your favourite trimmings

Instant Pot spicy sausage rice with black beans

Ingredients (4 servings):

1.5 cups basmati rice,washed and soaked

2 tbsp sunflower oil (or a similar neutral oil)

1 medium onion, chopped

2-3 fat cloves garlic,roughly chopped

2 large Italian spicy sausages,skinned and chopped (ideally with Calabrian chilli)

2 cups chicken stock

1 can black beans,drained and rinsed

A handful chopped coriander/cilantro (I keep a bag of it in the freezer)

Method:

Switch the instant pot on in sauté mode.Add the oil and when it’s hot,add the onion and garlic and sausage pieces.Stir and sauté until the sausage is cooked and the oil has turned red. Add the drained rice and stock,mix thoroughly (check the rice is submerged in the stock) and cancel the program.Put the lid on (ensuring it is correctly assembled) and set to pressure cook for 6 minutes. When the time is up, press cancel and allow to naturally release for 15 min.Put an oven glove on and release any remaining pressure manually.

Remove the lid and mix the rice well.Add the beans and coriander and mix thoroughly again before serving.

Spicy sweet potato and corn fritters

Ingredients (for 10 large fritters):

1 and 1/3 cups plain (all purpose flour, using US cup measure)

1 tsp salt

1 sachet baking powder (about 3 tsp)

2 medium to large eggs (or 3 small)

9 tbsp milk (I use semi skimmed or 2%)

1 heaped tbsp harissa (I used a sweeter variety)

A small handful chopped coriander

Kernels from 2 corn cobs plus 1 large sweet potato, grated (total weight approx 400g)

Neutral oil for frying

Method:

Mix dry ingredients in a large bowl.Meanwhile,whisk the eggs and milk in a smaller bowl and stir the harissa in. Add the wet ingredients to the dry and mix until a smooth but sticky batter forms.Add the vegetables and coriander and stir until uniformly mixed.

Heat the oven to 350F/180 C/fan 160C and heat oil in a saucepan or skillet to a similar temperature following all the usual safety precautions for frying and working with hot oil.Alternatively you can use a deep fryer.

When the oil is hot,use a small ladle and spatula to add small scoops of batter to the oil and fry on both sides until golden brown,which may take a few minutes per side. Drain on absorbent kitchen paper and switch off the stove.As the veg is moist, you will need to check the batter is cooked through,hence I like to give the fritters up to 10 minutes in the heated oven after frying,but watch that they don’t burn. Don’t forget to switch off the oven after.

Best served with salad leaves and a side of either mango salsa or mayonnaise. Best reheated in an oven rather than microwaving, in order to maintain crispness.

Harissa chicken pasta salad (6-8 side servings)

Ingredients:

300g/ 10.5 oz large pasta shapes

1 can (15.25 oz/432g in the US or 2 x 198g cans in Europe) sweet corn,drained

1 skinless roasted chicken breast, finely chopped

2 sticks celery,peeled and finely diced

A handful (6-8) soft dried apricots,finely chopped

8 tbsp good mayonnaise

1 heaped tablespoon harissa (or your favourite tomato based curry paste)

A handful chopped flat leaf parsley

Method:

Cook the pasta shapes until al dente,according to pack instructions.drain,rinse in cool water and thoroughly drain.

Once drained,add the pasta to a large mixing bowl.Add the corn,celery,apricots,chicken and parsley.

In a separate small bowl,mix the mayonnaise and harissa until you have a homogenous blend. Using a spatula,add the mayonnaise mix to the large bowl,mixing thoroughly.

Chill for 30 minutes before serving.

Wild garlic pesto (yields enough for 5-6 servings of pasta)

Ingredients:

I bunch wild garlic,washed and patted dry

50g pine nuts

50g parmegiano reggiano

Pinch of coarse sea salt

2 cloves garlic

6 tbsp olive oil,possibly more if needed

Method:

Cut the cheese into small cubes.Put the nuts and cheese in a mini chopper and blend until it starts to form a thick paste.Towards the end of this step,add the coarse sea salt,scrape down the sides and grind to ensure no lumps remain.Next, add the garlic cloves and blend until smooth then scrape the sides down.Cut the stalks and bulbs of the wild garlic into small pieces,add to the machine and blend,scraping down regularly. Cut the leaves of the wild garlic into small pieces. add to the machine in about 2 more batches,alternating with additions of olive oil and blending.Continue until you have a smooth pesto.

Bubble and squeak cakes

Ingredients (10 cakes):

4 large non waxy potatoes (such as russet or King Edward), each peeled and cut into 4-5 large chunks

10-12 Brussel sprouts,peeled

3 tbsp extra virgin olive oil

Salt and pepper to taste

Method:

Preheat oven to 350F/180C/160C fan.put the potatoes in a large stockpot and bring to the boil.cook for about 10 minutes,then add the brussel sprouts and cook for a further 10 minutes until the sprouts are just done and the potatoes are soft.Drain and set aside to cool.

Remove the sprouts and shred them.Mash the potatoes in the stockpot and add in the olive oil.Reincorporate the sprouts.Mix and season to taste.

Line a large baking sheet with parchment.working on the parchment,take a large round cookie cutter and form the potato cakes.Bake in the oven until golden (around 40-45 mins) and serve as a side with your favourite meat. This is particularly good with green vegetables and gravy to accompany a roast dinner.

Spicy one pot orzo

Ingredients (3 servings):

1.5 tbsp olive oil

0.5 white onion,finely diced

2 sticks celery,peeled and finely diced

0.5 red pepper (or 4-5 mini ones), deseeded and finely diced

2 cloves garlic,finely diced

1 heaped tablespoon tomato purée

0.5 tablespoon bomba (Calabrian spicy paste)

2 cups orzo (use a US cup measure)

3 cups chicken stock (or vegetable if you prefer)

Salt to taste

Method:

Heat the oil in a medium saucepan (for which you have a lid set aside) over low-medium heat.Add the onion,celery,pepper and garlic and sauté for about 10 minutes until soft and translucent.Add the tomato paste and bomba and continue to sauté until the tomato starts to stick to the pan (about 4-5 min).

Add the dry orzo and mix well.stir in the stock and add salt to season (may not be needed depending how salty the stock is).Mix well and allow to come to the boil. Note this may take a while if using stock at fridge temperature.

Once the stock starts to bubble, turn down the heat to the lowest setting and put the lid on.Allow to evaporate for about 15 minutes,checking once half way through the cooking process.After the 15 minutes has elapsed,switch off the hob and leave the pan in place with the lid on for a further 10 minutes.

Remove the lid, and stir.You may want to add some chopped parsley for colour,and some of your favourite grated cheese

Rhubarb almond cake

Ingredients:

4 stems rhubarb (roughly 500g or just over a pound)

2 tbsp golden sugar for caramelising

2 cups plain/all purpose flour

1 sachet baking powder (roughly 2 tsp)

A pinch of salt

1/4 cup golden sugar

1/2 cup sunflower oil

1 8oz/227g block almond paste,crumbled

2 eggs

0.5 tsp vanilla paste

1/2 cup milk

Method:

Preheat oven to 350F/180C/160C fan. Grease and line a standard round springform pan or square brownie pan

In a large bowl mix the flour,salt and baking powder and set aside

Wash the rhubarb and cut on a diagonal to 2 inch pieces (you should get about 40).put these in a stockpot with 2tbsp sugar.put the lid on and shake to mix.Put on a low heat for 5-10 mins,stirring occasionally.you want the rhubarb to become tender and lightly caramelised but not mushy. Check it after 5 minutes as your rhubarb may not take the whole time to reach ‘al dente’ point. Set aside to cool.

Meanwhile add the oil and 1/4 cup sugar to a stand mixer bowl and gently mix.Add the crumbled almond paste and mix at low speed until uniform.Add 2 eggs and mix lightly to incorporate,then add the vanilla and mix lightly again.add the dry ingredients and milk and mix in alternate additions over 3-4 times.Scrape the paddle down and give a final mix to ensure you have a uniform batter.

The batter is quite sticky,so take 2 spatulas and spread it in the tin.it should spread out as it bakes if you don’t quite get it to the edges.

Arrange the rhubarb slices on top one by one and press firmly into the batter.Bake for 50-60 minutes until the cake is firm to the touch.You may see some caramel form around the sides of the tin from the sugary rhubarb,but the lining should catch most of it.

Allow to cool completely before serving.As cakes with almonds through tend to be a bit heavy,you can easily get 8-12 servings.

Clam fritters

Ingredients:

2/3rd cup flour (plain)

0.5 tsp salt

0.5 tsp garlic powder

0.5 tsp sweet smoked paprika

1 tsp baking powder

1 egg

3 tbsp milk

250g (approx 8 ounce) fresh chopped clam meat

Residual clam juice from 250g fresh chopped clam meat

Method: mix dry ingredients in a large bowl.Mix wet ingredients in a smaller bowl.Add wet ingredients to dry and mix until a smooth paste forms.add the chopped clam meat.Heat oil in a deep fat fryer or suitable skillet to 350F/ 180C following all precautions for safe frying and handling of hot oil.Drop tablespoons of batter in and fry until golden brown (this takes about 3 minutes,though if you make fewer and larger fritters it will take longer.smaller fritters are preferable so the fritters don’t need so long to cook that the clam meat becomes tough;and if working in a shallow skillet the fritters will likely need flipping to cook on both sides).Serve with a salad,lemon wedges and tartare sauce

Sausage and root veg traybake

Ingredients for 4 servings:

1 pack of sausages (4 large or 8 smaller); here I have used a four pack of pre cooked chicken sausages,chopped into medium sized pieces

2 red peppers,roughly chopped

2 medium courgettes, roughly chopped

2 large potatoes and 2 large sweet potatoes (here i used the white flesh variety),peeled,chopped into medium sized pieces and parboiled

2-3 tbsp olive oil

2 tsp oregano

2 tsp sweet smoked paprika

Method:

Preheat oven to 350F/180C/160C fan.

In a large mixing bowl, combine all ingredients and mix until all the vegetable and sausage pieces are coated in oil and seasoning.Spread in a single layer in a large ovenproof dish and bake for at least 1 hour,until the potatoes and sausages are golden but not overdone.it may take slightly longer depending on your oven.

Spinach and mushroom pesto pasta salad

Ingredients (for 6-8 side servings):

200g/7 oz medium pasta shells

1 large pack spinach (ensure it is washed and drained before use)

8 medium mushrooms

1 tbsp olive oil

35g parmegiano regiano (cut into small cubes)

30g good quality pine nuts

1 garlic clove

4-5tbsp olive oil

Large handful basil leaves

Salt and pepper to taste

Method:

Bring a pan of water to the boil and begin to cook pasta according to pack instructions,keeping an eye out to ensure that pasta does not overcook.

Meanwhile,set up a mini chopper grind the cheese with a good pinch of salt,the nuts and the garlic.when this looks like breadcrumbs,start blending in the basil,and add 4-5 tbsp olive oil until the pesto forms.

In a very large skillet or wok,heat 1tbsp oil over a high heat,sauté the mushrooms until golden then add in the spinach and wilt it.cook until the moisture is gone.

By this time the pasta should be done.drain and add to the vegetables.add the pesto and toss together.Adjust the seasoning and serve immediately.can also be eaten

Spaghetti with baby clams

***I don’t recommend this dish if you are avoiding/allergic to seafood or any high risk foods requiring extra cooking precautions. I cooked this as a single portion with frozen pre-cooked clams,following the pack instructions on how to cook pre-cooked baby clams from frozen,which will vary by brand and pack size. Any increase in the number of portions would increase the heat transfer time significantly ,so I have not suggested this as something to cook more than one 8oz small clam portion at a time.And even when cooking the one portion,ensure the food is piping hot throughout before consuming.If in doubt,government guidelines on handling and cooking shellfish are available online***

Ingredients per portion:

100-120g spaghetti (dry)

1 tbsp olive oil

2 cloves garlic,chopped

1 x 8 oz pack frozen small size baby pre-cooked clams in shells (read all pack instructions)

1/2 tbsp Calabrian paste (bomba)

A splash of white wine

A handful of chopped parsley

Salt and pepper to taste

Method:

Put on a large pan of water to boil.When boiling, add spaghetti following cooking time for al dente

Meanwhile take a large lidded stockpot and heat up the oil over a medium high heat on the stove until hot.briefly soften the garlic then throw in the unwrapped frozen small clams, wine, bomba and salt,giving a quick stir.Put the lid on quickly to maintain a steam and stay on medium high heat for at least 8 minutes,agitating the pan to mix.As the clams begin to open up,turn down to low, as the shell opening process continues with the lid on.Keep on low with the lid intact while the pasta finishes cooking and a rich sauce should form and all shells will be open.switch off with the lid on to maintain steam if it starts to dry out and stick-a little pasta water can fix this later.

Drain the pasta.Check the clams are cooked through to a sufficiently high temperature and throw the pasta (plus a little pasta water if needed) in the stock pot and mix,adding parsley and adjusting the seasoning.Serve immediately.I’ve always been told to discard any clams that remain unopened after cooking but I didn’t find any in this instance.

Prawn and leek pasta (3 servings)

Ingredients:

300g spaghetti

Olive oil

12 oz (340g) king prawns (raw peeled)

1 large leek,finely chopped

2 tbsp Calabrian spicy paste/ bomba

Salt to taste

Juice and zest of 1 small lemon

Method:

Bring water to a boil in a large pan. Cook the spaghetti aiming for al dente

Meanwhile,heat the oil in a large skillet over medium high heat (use a couple of tablespoons).sauté the prawns until they start to change from grey to pink.add the leek and continue sautéing until soft.Reduce the heat to medium low, add the Calabrian paste and season to taste. By this point the prawns should be cooked through but check there is no grey colour remaining before turning off the stove.

By now the pasta should be done to al dente point.Drain it and add to the skillet.Mix with the cooked prawns.add the lemon juice and zest and toss the mixture together a little longer before serving

Buffalo chicken sandwich (for 2, or 1 really hungry person!)

Ingredients:

1 (fresh not frozen) buffalo butterflied chicken fillet (sold fresh on the counter at Wholefoods and other stores)

2 slices pain de mie or white toasting bread

Oil for frying (neutral)

Pre-prepared shredded iceberg

Cherry tomatoes

Condiments of your choice (Mayo,chutney,mustards etc)

Method:

Pre-heat the oven to 350F/180C/160C fan

While the oven is heating,pan fry the chicken in a neutral oil until golden on both sides.Then transfer it to an ovenproof dish and bake for 10-15 min to cook through. Meanwhile,remove the excess oil from the pan, turn the heat down and lightly toast the bread on both sides before removing to a toast rack. By the time you’re done the chicken should be ready to come out (check the juices run clear so you know it is sufficiently cooked).Let the chicken and the toast rest for about 5 minutes,then start assembling the sandwich.I’d cover the bottom slice with a chutney or similar,then add the chicken.Next top the chicken with mayonnaise (hence it has to be slightly cooled),chopped cherry tomatoes and iceberg.finally,spread the remaining slice with a honey mustard or similar and press down on the chicken.Slice diagonally and serve.

Retro prawn cocktail (starter for 4):

Ingredients:

1 bag mixed salad leaves,washed

Granary or pain de mie bread,lightly toasted with olive oil

400g large cooked peeled prawns,chilled

5 tbsp mayonnaise

3 tbsp fruit chutney (with hindsight this can be a little sweet and if you prefer, I gather tomato chutney works from other recipes I have read and seen on tv)

2 tbsp ketchup

2 tsp mustard (I used garlic mustard aioli)

Sweet smoked paprika for sprinkling

Method:

In a large bowl mix the mayonnaise, chutney, ketchup and mustard.Add the prawns and coat them.cover and refrigerate

Take 4 bowls or small plates and arrange salad leaves.Meanwhile toast the bread with a little olive oil and cut into triangles.Set aside

Spoon the prawn mix into the centre of each pile of salad,dividing equally.sprinkle a little paprika on top and add a side of toast triangles

Bolognese pasta bake (serves up to 6)

Ingredients:

1 tbsp olive oil plus extra for drizzling

1 red onion,chopped

2 cloves garlic, chopped

3 stalks celery,peeled and chopped

450g/1 lb carrots,peeled and chopped

1 lb beef mince (I used bison here)

2 tsp dried oregano

1 tbsp tomato paste

400 ml organic chicken stock

1/2 glass white wine

1 large jar (500g or 1 lb or more-in this case I used a 680g/24 oz jar) tomato pasta sauce (marinara)

300 g large pasta shapes

Parmegiano reggiano,ground (to taste)

West Country mature cheddar,grated (to taste)

Method:

Preheat oven to 180 C (fan 160 C or 350 F)

In a large stock pot,heat 1tbsp olive oil.Add the beef and brown.Add the chopped onion,garlic,celery and carrots and cook until soft.Add the oregano, tomato paste,sauce, wine and stock.Season to taste and simmer for at least 25 minutes (note:you don’t want it to dry as the moisture is needed for the baking process).

Meanwhile fill a large pan with water and bring to boil.Cook the pasta shapes for just half the recommended cooking time and drain.

Take a large ovenproof casserole dish and drizzle the bottom with more olive oil.Spread half the meat sauce across the bottom,then add the drained pasta in a single layer.Spread the remaining meat sauce on the top and cover to taste with a layer of cheddar and proper Parmesan.Bake for an hour in the preheated oven until the top goes crunchy and the sauce is bubbling.Serve with a green salad

Pan fried steak with sweet potato cakes and sautéed veg (serves 2)

Ingredients:

1 ribeye or strip steak (1lb/454g)

Spice blend made by mixing a teaspoon each of garlic powder,oregano,paprika,cocoa powder and salt and pepper to taste

1 tbsp olive oil

Three portions of sweet potato tots,defrosted

2 portions Mixed vegetables for sautéing (mushrooms and pak choi is good)

1 tbsp peanut oil

1 tbsp honey

1-2 tbsp soy sauce

Method:

Put the oven on to warm to 180 C (fan 160 C or 350 F)

Start by mashing the tater tots,heating a little peanut oil and frying the mashed tots as a large cake or smaller individual ones.brown on both sides and then transfer to an oven tray to keep warm in the oven (note:these crumble more if using sweet potato tots than normal potato tots but taste really good!)

Add the olive oil to the spice blend and spread the mix all over the steak.heat an ovenproof skillet (without oil) and cook the steak to your liking (I tend to give it 6 minutes per side then transfer the skillet to the oven for a further 5-10 minutes).Once done,remove to a trivet using gloves,cover with foil and allow to rest for 10 minutes

During the rest time,heat the remaining peanut oil,sauté the veg with the honey and soy.Once rested,the steak should be easy to slice and serve with the other components (the pan juices can also be served)

Guinea fowl Broth

This can be done with the leftover carcass from chicken or turkey as well,and is adapted from a 70s recipe

Ingredients:

1 guinea fowl carcass (cut in two if using a large bird)

1.75l water (3 British pints)

1 large onion sliced

450g peeled and chopped carrots (1 lb)

Salt and pepper to season

1 bay leaf

A few leaves of shredded Chinese leaf/napa cabbage

70g (just under 3 oz) broken angel hair pasta or orzo

Method:

Put the carcass in a stock pot and add water,seasoning,bay leaf,onion and carrots.Bring to the boil and simmer for 1h and 15 min.Remove the carcass,add the remaining ingredients and simmer for 15 minutes more.Adjust seasoning to taste.

Mini pizza tartlets

For the sauce:

1 tbsp oil

1 medium onion,chopped

Couple of cloves of garlic,chopped

Dried mixed herbs (1 to 2 tsp to taste)

For the dough:

200 g self raising flour (or plain flour plus a teaspoon of baking powder)

3-4 tbsp neutral oil

6-8 tbsp milk

Toppings:

Cheese of choice

Any vegetable or antipasti you want to use up

Method:

First,preheat the oven to 180C (fan 160C or 350F)

Next, make the sauce.Sauté the onion and garlic in oil until soft,add the herbs and tomatoes and simmer for 20 minutes until thickened.set aside

Then make the dough.in a medium bowl,add the flour and oil.Add the milk,starting with about 6 tbsp.mix with your hands until a smooth non-sticky but pliable dough forms.you may need to adjust the quantities of oil and milk if too dry.if too wet,sprinkle in a little more flour.

Roll the dough out and use a cookie cutter to cut rounds for a standard 12 hole muffin tin.you will have enough dough left to make a few extra.You can also make one bigger pizza in a lightly greased pie dish or baking sheet.

Top the dough rounds with sauce (one heaped tablespoon recommended).Then add the cheese and toppings.

Bake for about 30 minutes until golden brown,checking sooner to make sure the pizza does not burn.

Great for packed lunches, for party nibbles,and for using up cheese or toppings that are lying around

Slow braised ragu (old school bolognese)

Ingredients:

1 tbsp olive oil

3-4 chopped cloves garlic

454g carrots (1 lb),diced

1 head of celery,peeled and diced

1 chopped and peeled large shallot or medium onion

454g (1 lb) minced beef (10% fat of lower; in the picture I used buffalo)

2 tsp herbes de Provence

Seasoning to taste

One can of organic chopped tomatoes or (great for avoiding food waste) one punnet of overripe cherry tomatoes,puréed in the blender

1 British pint (586ml) chicken stock

1 glass dry white wine

4-6 large mushrooms chopped (optional)

Method:

Preheat oven to 180 C (fan 160 C or 350 F). Meanwhile,heat the oil at medium heat in a large stockpot and sauté until soft.Add the meat, breaking it up to disperse any lumps.continue cooking until browned (could take 10-15 min). Add herbes de Provence,seasoning,tomatoes,wine and stock,stirring.Add mushrooms if using. Bring back to the boil and cook for 10 more minutes,before transferring to a lidded oven dish (Dutch oven, Pyrex or similar).Cook for at least a further hour though (checking the liquid level regularly) the flavours really become richer and deeper if cooked for 1.5 or 2 hours in the oven. Serve tossed with pasta.

Gooey chocolate raspberry brownie bake

For this recipe,you can make up the gooey chocolate orange cake batter (minus the orange).Grease a standard brownie pan (which I believe is 8 in by 8 in (or 20 cm x 20 cm),throw in 2 punnets of raspberries,cover in cake batter and bake for around 30 minutes (may take a bit longer as the raspberries are quite moist).This should carve up into 6-9 portions easily when done.

Gooey chocolate orange puddings

Ingredients (six servings):

1 cup plain flour

1.5 tsp baking powder

2 tbsp cocoa powder

1/4 cup sugar (I use golden granulated)

3/4 cup dark chocolate

1 egg

1 cup semi skimmed milk (or 2% milk)

1/4 cup sunflower oil

Zest and juice of 2 oranges

Method: preheat oven to 360 F (180F).mix dry ingredients (including zest) in a bowl.break chocolate into chunks and microwave for 1 minute.Stir and check if melted then add to dry mix.in another bowl mix wet ingredients,adding the orange juice last of all.Mix wet ingredients into dry until a smooth batter forms.pour mix into 6 ramekins (about 65% full).place ramekins on a baking sheet and bake until the pudding is done (note:never eat raw cake batter;15 minutes is not quite long enough to achieve the perfect fondant centre and 20 minutes is slightly too long).serve warm with cream.

A simple breakfast to fight food waste

For the compote:

• 100g ripe stone fruit (plums,though I have used other types of ripe fruit such as guavas)
• 2 tsp golden sugar
• If it works with your fruit, a sprinkle of crystallised ginger
• 125g Greek yogurt
• 1 crumbled lotus biscuit

Stew the fruit,sugar and ginger together until a compote forms.Serve on the yogurt and sprinkled with the crushed biscuit

Tuna cranberry salad sandwich

For enough filling for two sandwiches:

1 x80g can light Italian tuna in olive oil,drained

30g dried cranberries

2-3 sticks celery,peeled and finely chopped

1 heaped tablespoon mayonnaise

combine all ingredients and serve on lightly griddled bread

Full English

There are many components to a full English,some of which didn’t get included here.The key is to be coordinated in preparing the components.The image shows the following:

• A slice of toasted pain de mie; it can be any high quality bread but I toasted it on low under the grill during bacon cooking and was careful not to burn it
• Cherry tomatoes seared with a little olive oil-this can be done ahead and heated just before plating but do not reheat too harshly or they pop
• Mushrooms sautéed with olive oil,pepper and parsley (I did these first and then gently re-heated before plating)
• A potato cake (made of defrosted tater tots formed into a cake and fried with olive oil.i did this after the veg was prepared and put it in the grill with the toast for extra colour
• Bacon (any excess moisture was dried off before cooking and it was dry fried)
• Sunny side egg (prepared during bacon cooking and basted with lots of olive oil on a medium heat to cook the white but not overdo the yolk
• Finally,all components were assembled on the toast base
• Served with ketchup or brown sauce

Apple Strudel

For the filling (best prepared the day before; makes enough for 2 strudels but you can freeze half):

12-15 small apples (cored,peeled and chopped)

Juice of one small lemon

One heaped teaspoon cornflour

4 tablespoons light brown sugar

Two sprinkles cinnamon powder

For the rest:

One sheet of all butter puff pastry (defrost in fridge the night before if using frozen)

One egg,beaten

One heaped teaspoon golden granulated sugar

Method:

If you’ve pre-made the filling the day before,allow it to come to room temperature. Preheat oven to 180C (160 fan or 350F). Line a large baking sheet with parchment and place the pastry sheet on it. Cut it in half lengthways to create two even rectangles.place the filling at the centre of one rectangle,leaving a few inches of margin all around.brush the edges with beaten egg,apply the second rectangle of pastry as a lid,and seal the edges using a fork to crimp. Brush the entire strudel with more beaten egg before sprinkling with the golden sugar.Cut small slits in the top to create a pattern and also to allow steam to escape.bake for around 45 minutes until golden.Serves 6

Candied salmon on sourdough

ingredients (per slice): 50g sourdough,olive oil for gridding,50g candied salmon,1 heaped teaspoon mayonnaise,a little chopped dill and cucumber slices to garnish

Method: warm a little olive oil in a pan and griddle sourdough on both sides until crisp and golden.meanwhile, very briefly warm the fish in the microwave (it takes just a few seconds) and roughly mash.allow to cool slightly before adding mayonnaise and dill.pile onto the toast and garnish with cucumber slices

Chips

I’d not done this properly before and I also don’t keep a deep fryer, so it was a bit of work.I gather that certain potato varieties are best suited to this application-Maris piper and russet Burbank being examples.Take your potatoes,clean them,chop them into chips and wash them 3-4 times.soak for about an hour in cold water then thoroughly dry them out so they don’t make the oil spit (I used tea towels to make sure they were completely dry).Heat the oil (observing all safety precautions) to around 175C which is about 350F.Give the potatoes an initial 5-10 minute frying before allowing to cool on a tray lined with kitchen paper.In between,you may wish to fry some fish to go with them (there are many great beer batter recipes on the web).After frying the fish,give the chips another 5-10 minutes at the same temperature to allow them to turn golden.Serve with sea salt and of course malt vinegar.

Tagliolini with red pesto and mushrooms (for 2)

For the pesto:

30g/1oz parmegiano reggiano

4 sun dried tomatoes (from a jar,leave oil behind)

20g/0.7oz pine nuts

1 garlic clove

Pinch of sea salt

Olive oil to bind (May take a couple of tbsp)

For pasta:

Fresh ribbon pasta of your choice 120g/4 oz per person

For mushrooms:

Olive oil for sautéing

1 large portobello mushroom per person,sliced

Method:

Put water on to boil.Meanwhile make pesto in a mini chopper (first blend the garlic and tomatoes,then add the cheese in small pieces,the nuts,salt and enough oil to bind.By this time the water should be beginning to boil.heat the oil for sautéing in a frying pan and add the mushrooms to it at the same time as adding the fresh pasta to the water.after around 3-5 minutes both should be done.Drain the pasta and toss with pesto.plate the pasta and scatter the mushrooms on top.Serve with black pepper,and mozzarella if desired.

Sort-of ratatouille

Ingredients:

3-tbsp olive oil (plus more for the roasted veg)

4 cloves garlic,chopped

1 medium onion,chopped

2 tsp herbes de Provence

1 large courgette/zucchini (1kg/2.2 lb)

1 medium aubergine/eggplant

1 large long pepper

1 punnet cherry tomatoes

Method:

Chop and salt the aubergine and leave in a colander to drain for about an hour.Rinse and dry.

Preheat oven to 180 C (160C fan/350 F)

Take the dried aubergine pieces and the whole pepper, and toss with some olive oil and bake for an hour until golden before removing to cool.

After the veg comes out of the oven,heat the 3-4tbsp oil in a large pan and add onions,garlic and herbs and soften.Add the courgette pieces and fry until softening.By now the roasted veg should be cool enough to handle.chop and add to the pan.

Put the cherry tomatoes in a blender and add the resulting sauce to the pan.season.

Simmer on a low heat for at least an hour. Enjoy as a side dish,as a pasta topping or on its own.

Portobello Burgers

Ingredients:

Portobello mushrooms (1 per person)

Sourdough bread (2 slices per person)

Neutral oil for frying (such as sunflower)

Panko breadcrumbs

Seasoned flour (a mix of flour, and spices to your taste.i used salt,garlic powder and paprika)

Beaten egg (1 per 2-3 mushrooms)

Method:

• Remove mushroom stems and clean
• Heat oil carefully for frying (enough to come halfway up the mushroom
• Coat the mushrooms all over in seasoned flour,then egg,then breadcrumbs
• Fry on both sides until golden and coating is cooked through
• Griddle the bread slices until lightly toasted
• Sandwich mushroom in bread with the toppings of your choice

Lamb casserole

Ingredients (serves 4):

500g/1.1lb lamb chops (I used blade chops)

1 tbsp olive oil

2 tsp herbes de Provence

Salt and pepper

3-4 stalks celery,peeled and chopped

1 large leek,chopped

454g/1lb carrots,chopped

4 cloves garlic,crushed or chopped

Kernels from 1 corn cob or 1 tin of sweetcorn,drained

1 tin tomatoes

1 glass white wine

568ml/ 1 British pint chicken stock

Method:

• Preheat oven to 180C (without fan)/160C (fan) or 350 F
• Heat oil in a large pan.season and sear the chips until browned,adding herbs
• Add the chopped carrots,leek,celery and garlic and cook until softened
• Add the corn and stir to mix
• Add the tomatoes,wine and stock and allow to cook until bubbling
• Transfer to a lidded oven dish (such as a cast iron casserole or Dutch oven or Pyrex) and cook for two hours
• Serve with your carb of choice

British cheese and onion sandwiches

In the UK, grocery stores sell readymade sandwich fillings.To recreate this one simply mix grated British hard cheese (a mix of cheddar, Red Leicester and double Gloucester is popular though here I just grated some caramelised onion cheddar) with mayonnaise and chopped spring onions. It’s roughly 30g/ 1 ounce cheese, 1 tbsp mayo and 2-4 chopped spring onions per large sandwich.It’s best on granary bread, but as that’s not available here, sprouted seven grain works just as well. In childhood packed lunches these always came with a little bag of salted crisps too!

Two ways with griddled sourdough

Ingredients:

2 slices sourdough (griddled with olive oil and cooled)

Extra virgin olive oil

Good mayonnaise

A handful of chopped cherry tomatoes

One boiled egg (6-7 min)

One garlic clove (small, peeled)

Two slices smoked salmon

Sprinklings of chopped flat leaf parsley and dill

Salt and pepper to taste

For the salmon toast: spread mayonnaise to your liking on one slice of the griddled bread.drape the salmon on top,followed by slices of boiled egg.Add a sprinkle of dill

For the bruschetta style toast:rub a slice of griddled bread with the garlic clove.Add the chopped cherry tomatoes and parsley.Sprinkle with salt,pepper and good olive oil

Pantry Pasta (serves 2-4 depending how hungry you are)

Ingredients:

240g/8.5 oz pasta (I used reginette/mafaldine)

1 tablespoon olive oil

3 large cloves of garlic, finely chopped

230-250g mushrooms,chopped (8 oz punnet US or 250g version in Europe)

1 jar organic tomato/marinara sauce (1lb US/500g in Europe)

1 small pouch of manzanilla olives,chopped and drained (1 oz/30g)

Handful of chopped parsley (I always have some in the freezer

Method:

Boil water for pasta (don’t salt it as the olives are salty).Cook pasta (duration as stated on packet recommended to not overcook it). Meanwhile,heat oil (medium heat) in a large open pan (for space,I sometimes use a wok).Sauté the garlic and mushrooms until the mushrooms brown and there is no excess moisture.Turn the heat down and add the sauce,allowing it to bubble and simmer. By this point,the pasta should nearly be done.Drain it and add it into the pan.Add the olives and parsley and mix until well combined.Serve with black pepper, cool buffalo mozzarella and extra olive oil if desired.

Roast potatoes and gravy

Roast potatoes

Allow 2 medium sized potatoes (not the waxy type) per person (or one medium sweet potato,though I never can seem to make enough!). Peel the potatoes and chop to about the size of a plum.Boil the pieces in salted water until just starting to get a little crumbly.Drain and toss a little neutral oil (such as sunflower) into the pan.Apply the lid and briefly shake to create rough edges for crispness.Roast in a hot oven until brown,turning occasionally (typically takes at least an hour at 180C without fan,which is about 360F or reduced to 160 C or 320F in a fan oven).

Gravy

Instant gravy is not allowed in this house!For a simple gravy,reserve the meat juices and water from vegetable steaming (make up to about 500ml for 3-4 servings).Simmer on a low heat and add one tablespoon of cornflour/cornstarch dissolved in white wine,stirring continuously until sufficiently thickened.If you are not roasting a piece of meat but still need to make gravy (such as for sausages and mash), this can be achieved by heating a generous heaped tablespoon of caramelised onion chutney,warming it to sizzle point then adding chicken stock/steaming water mix and the cornflour/wine mix as above.

Beef With Broccoli (serves 2):

Ingredients:

One medium sized rump or frying steak

One medium onion,chopped

Two tablespoons groundnut oil

Three tablespoons light soy

One tablespoon red chilli paste

4-5 cloves crushed garlic

1-2 tablespoons shaoxing

1 tablespoon light brown sugar

1 tablespoon cornflour/ cornstarch

1 head of broccoli,cut into small florets

Method:

At least two hours before dinner (ideally they might before),start to marinate the meat.thinly slice the steak,add the soy,garlic,chilli and shaoxing and stir.cover and refrigerate (take out 30 mins before cooking).

Heat the oil in a wok until very hot.Add the meat (leaving excess marinade in bowl) and stir fry until it starts to change colour.Add the onion and continue cooking until onion is soft.Add the broccoli florets along with the sugar and cook for a few minutes until the broccoli starts to get a little less hard.Take the cornflour and add to the excess marinade along with 1/4 cup cold water.add this to the wok, stir and turn the heat down to a simmer.cover with a lid and allow to cook until broccoli is done, stirring occasionally (10-15 minutes).serve with steamed or boiled rice

Nectarine pastries (another variation on croissants)

Ingredients:

1 sheet all butter puff pastry cut into 8 rectangles

French apricot jam

A couple of ripe nectarines

One egg, beaten

A handful of chopped pistachios

A sprinkle of golden sugar

Method: line a very large baking tray with parchment.space the rectangles of dough equally.Apply a small spoonful of jam at the centre,leaving a good few inches dry at each end.Add a couple of slices of chopped nectarine on top of the jam.Fold the corners and edges in to form a boat shape,and brush the exposed pastry with egg.Sprinkle the nuts and sugar,and bake at 350F (180C without fan,160 C with fan) for about 20 minutes or until brown.Best served warm,though can be reheated (oven works best)

Fruit Fool

This is best prepared the day before and chilled overnight and yields 6-8 servings.

Ingredients: 500g plums (or other stone fruit or berries); 100g golden sugar; 250ml heavy whipping cream or double cream; 250g 0% fat Greek yogurt

Method: stone and chop the fruit.Stew with the sugar over a low heat until a sauce forms.Allow to cool

Whip the cream until it forms soft peaks.Weigh out the yogurt and stir to remove any lumps, before folding into the cream.Fold in the cooled fruit purée. Pour into serving dish (large or individual) and chill overnight.Serve with cooled toasted almonds

Pizza dough ideas

Ingredients (for three big or six smaller pizzas): 400g flour, 100g fine cornmeal, teaspoon of salt, half pint (or about 300ml) warm water with half a tablespoon of sugar dissolved,one small yeast sachet.

Method: add yeast to water and allow to bubble (takes a few min); put dry ingredients in bowl of mixer and add wet mix to centre.mix on low speed with a dough hook until dough comes together,then keep kneading for 10 minutes. Cover with flour and a tea towel or cling film and leave for 15 mins.

I like to roll out the dough about 15 minutes before using.i heat a pizza stone to 260 C (500 F) and put the base on a floured pizza peel.i add sauce and toppings just before putting in the oven (with care,as it is extremely hot). I give the pizza about 8 minutes,then I switch the oven off and finish with the grill for a couple more minutes.Never leave pizza unattended on a pizza stone in a hot oven or it may burn.once done,I switch off the grill and oven completely,extract the pizza onto a pizza peel,and leave the stone to cool safely in the switched off oven as it is too hot to handle.Always follow the care and safety instructions provided with your pizza stone. Use ready made pizza sauce and good mozzarella to make a simple margherita; olive oil,garlic and parsley for an easy garlic bread; or pesto and cherry tomatoes for an interesting brunch idea

Salt to taste