This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make! Continue reading “Zingy courgette and pea soup”
Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter Continue reading “Dal with potato masala”
This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong. Continue reading “White bloomer bread recipe”
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading “Texan beef brisket”
This is a light chicken stew with amazing summer vegetables ideal for a summer lunch.
Continue reading “Chicken with summer vegetables”
This recipe for Cajun turkey burgers will work just as well with chicken or beef. I like using turkey because it’s low in fat and tends to have more flavour than chcken (in my opinion!) Continue reading “Cajun turkey burgers”
Thai chicken & prawn noodle salad is super healthy and so easy to make. Thai food is about balancing four main flavours, salt, spice, citrus and sweet, it just takes a bit of trial and error Continue reading “Thai chicken & prawn noodle salad”
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.
Skin the mackerel and flake into a bowl, removing any bones. Heat the grill to high.
In a large non-stick frying pan, heat the olive oil and gently fry the onions until soft and slightly coloured. Add the mackerel and mix with the onions until warmed through. Add the parsley, if using.
In a bowl, lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and mix through with the onion and mackerel. Turn down the heat and leave to cook until the egg has just started to set.
Place under the grill to finish cooking – this will only take a few minutes if the grill is hot.
Leave to rest in the pan for a few minutes before serving.
Serve with a tomato and onion salad
Cook pasta until al dente. Heat 1 tbsp of the oil in a pan, add tomatoes. Bring to boil and cook for 4-6 mins, stirring and crushing until slightly reduced.
In another pan, gently fry the chilli, anchovies and garlic in the remaining oil and butter (if using) for 1-2 mins, mashing the anchovies.
Add the tomatoes, olives and capers to the chilli, anchovies and garlic. Cook for 2-3 mins, stirring.
Drain the pasta and add to the sauce. Add the parsley, season and stir well to mix.
This makes an ideal starter or light lunch.
Make the dressing by putting the ingredients in a jar. Screw tightly and shake well.
Assemble all the other ingredients in a large bowl. When ready to serve, pour over the dressing and toss. Couldn’t be easier…enjoy!
Perfect for lunch or a quick weeknight tea.
Cook the pasta in plenty of boiling salted water.
Pour a good amount (1-2 tbsp) olive oil into a small frying pan. Keep the heat low. Add the anchovy and, using a wooden spoon, mash it up as it starts to heat. When it just starts to sizzle, add the garlic and chilli flakes. Keep the heat low and fry gently for a minute or two. Don’t let the garlic brown.
Turn the heat up a little and add the broccoli. Mix everything well together and then add the tomato. Simmer, covered, for 5 minutes or until the broccoli is just al dente. If it starts to dry out, add a tablespoon or so of the pasta cooking water.
When the broccoli is tender, squeeze in the lemon juice and add the parsley and a good grinding of black pepper. You won’t need salt as the anchovies are very salty.
Drain the pasta and add to the frying pan. Mix everything well together and serve immediately. Parmesan optional. I like it just drizzled with some really nice extra virgin olive oil and more black pepper.
This couldn’t be easier and is a really tasty stir fry. Make sure you have everything prepared and to hand before you start cooking as it all happens very quickly.
In a small bowl, mix the fish sauce, soy and sugar with 2 tbsp water. Set aside.
Heat a wok until just smoking then add a good splash of oil. Add the chicken and stir fry over a high heat for a few minutes until it starts to colour. Add the onion, garlic and chilli and continue to stri fry for another few minutes until the onions begin to soften. Next add your soy sauce mixture and mix everything well together. Reduce the heat a little and allow the sauce to bubble and thicken. It should be a fairly dry dish. Add the basil leaves, mix and allow them to wilt in the sauce.
Serve at once with steamed rice.
Make this sweet and sour chicken recipe and you will never eat that luminous gloop from the take-away again! You can also make it with pork or prawns.
Start by ‘velveting’ the chicken (see cook’s tip). To do this, put the chicken, egg white, cornflour and rice wine, if using, into aa small bowl. Mix really well and leave to marinate at room temperature while you get everything else ready. Don’t put it in the fridge or it will harden.
In another bowl, mix up the sauce ingredients along with 2 tbsp of water. Set aside.
Heat about 100ml groundnut oil in a wok until smoking. Fry the chicken in batches until nice and crispy. Remove with a slotted spoon and drain on kitchen paper.
Pour out all but about a tablespoonful or so of the oil. Bring back up to heat and stir fry the spring onions, peppers, carrots, garlic and ginger for a few minutes. Add the tomato and pineapple and fry for a few minutes more. Next, add the sauce and bring to the boil. Return the chicken to the wok and allow to bubble for a few minutes until the sauce has thickened slightly and everything is cooked through.
Serve with steamed rice.