Ingredients 4 chicken breast fillets, cut into chunks 2 cloves garlic, minced 3 bell peppers, chopped 1 onion, chopped 160mls soy sauce 3 tbsp rice vinegar 3 tbsp honey 1 tbsp ginger 200mls white wine 60mls water 3 tbsp cornflower Method Mix the soy sauce, rice vinegar, honey and ginger in a bowl Heat some oil in a pot and sauté the onion Add the garlic and cook for 30 seconds Add the peppers and cook until slightly softened Add the chicken and cook until brown Pour over the sauce and mix up Season with black pepper Simmer for 45 mins Mix the cornflour and water adding to the pot near the end to thicken
Ingredients 200g Smoked bacon lardons 200g baby potatoes, quartered 2 large carrots, diced 3 sticks celery, chopped 1 large leek, chopped 1 tbsp butter 4 chicken breast fillets, cut into chunks 2 tsp dried parsley 2 ltr vegetable stock 300g egg noodles 200g pearl barley Salt and pepper to taste Method Melt the butter in a pot Cook the bacon until it is browned Add the chicken and cook until browned Add the vegetables, barley, parsley, and stock Season with salt and pepper Cover and simmer for an hour and a quarter Add the noodles and cook for another 15 mins
Ingredients Curry Paste 3 tsp garlic 2 tsp ginger 2 tsp black pepper ½ tsp cinnamon 2 tsp garam masala 2 tsp turmeric 2 tsp coriander 2 tsp mustard seeds 2 tsp cumin 60 mls malt vinegar 1 tbsp oil Everything Else 4 chicken breast fillets 2 red peppers 1 onion 2 Tbsp tomato paste 2 tsp chili powder 1 can crushed tomatoes Method Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.
Ingredients 4 chicken fillets, cut into chunks 1 can pineapple chunks, with juice 3 bell peppers, chopped For the Sauce: 1 tbsp soy sauce 2 tbsp honey 2 tbsp apple cider vinegar 1 tbsp tomato puree 1 tsp garlic powder 1 tsp ground ginger Method In a bowl, whisk together all sauce ingredients Heat some oil in a pan and brown the chicken Add the peppers and pineapple Add the sauce and mix together Simmer for 45 mins to an hour
Ingredients 4 chicken breast fillets A good knob of butter 1 tbsp minced garlic 200g shallots, halved 350g baby potatoes, quartered 500ml cider 125ml double cream 1 tbsp dijon mustard A bouquet garni (a few sprigs of rosemary, parsley and a bay leaf tied together) 1 tsp thyme 1 golden delicious apple, cored and diced Method Melt the butter in a large pot Add the garlic and cook for 30 seconds Add the chicken and cook until brown Add the shallots, apple, and potatoes followed by the thyme Add the cider, cream, and mustard and top off with water if you need more liquid Add the bouquet garni with salt and pepper to taste Simmer for about an hour Serve with crusty bread
Ingredients for the Marinade 1 tsp turmeric 2 tsp coriander 2 tsp cumin 2 tsp cinnamon 1 tsp chilli powder Pinch black pepper 1 tsp ginger 1 tsp garlic powder 2 lemons juiced 1 tbsp oil Ingredients for the Tagine 4 chicken fillets 2 cloves garlic minced 1 tbsp chopped ginger 1 tsp ras el hanout 2 carrots 1 onion 1 tin chopped tomatoes 1 tin chickpeas 12 dried apricots 200 ml white wine Method Make a marinade with the spices, lemon juice and oil Add the chicken Put it in the fridge and leave it overnight Heat some oil in a pot and cook the onion until soft and translucent Add the garlic, ginger and ras el hanout, cook for 30 seconds to a minute Add the marinated chicken and let it brown Add the carrots and apricots Add the tomatoes and wine.
Ingredients 2lbs steak pieces 1 tbsp salt 1 tbsp butter 1 can of chopped tomatoes 1 tbsp harissa paste 1 tbsp ras el hanout 4 small carrots 1 onion A handful of pitted dates (or dried apricots) 3 cloves garlic Method In a large bowl mix tomatoes, harissa, ras el hanout and cinnamon Stir in carrots and dates/apricots, and set aside Melt butter over medium-high heat and cook the onion until soft Add the garlic and cook for 30 seconds to a minute Add the meat and cook until brown Add the contents of your bowl and mix in Simmer for 45 mins to an hour
Ingredients 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ¾ teaspoon freshly ground black pepper ½ teaspoon ground white pepper ½ teaspoon ground coriander seed ½ teaspoon ground cayenne pepper ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ teaspoon ground cloves Method Mix it all up Store in an airtight jar
Ingredients 400ml passata 15 tsp tomato puree 60 ml water 200 ml cider vinegar (I like my ketchup to have a nice tang rather than sweetness) 2 tsp onion powder 2 tsp garlic powder 2 tsp smoked paprika pinch of sea salt and black pepper Method Put all the ingredients in a pan and mix well. Simmer on medium heat for 15 minutes.
Ingredients For the marinade 125g plain yogurt 2 tbsp lemon juice 3 tsp chopped garlic 3 tsp chopped ginger 2 tsp salt 2 tsp cumin 2 tsp garam masala 2 tsp paprika 2 tsp coriander 1 tsp tumeric For the curry 4 chicken breast fillets 1 onion 1 tbsp tomato paste 125 ml double cream Method In a bowl mix the marinade ingredients Chop the chicken into bite size pieces and mix with the marinade Cover with cling film and leave in the fridge overnight Chop the onion and cook in a pan with some oil until soft Add the chicken and let it cook Add the tomato paste and cream Simmer for 30 mins Serve with rice and naan bread
Ingredients For the marinade 250ml plain yoghurt Juice of 1 lemon 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp cumin 2 tsp ginger 2 cloves garlic, crushed For the Curry 4 chicken breast fillets 1 onion 2 tbsp ghee 250ml passata 250ml heavy cream 1 tsp salt Method Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight Heat the ghee over high heat in a large pan Cook the onion until soft Take the chicken out of the marinade and place it in the pan and cook Add the passata, cream, and salt.
Ingredients 2 tbsp vegetable oil 1 onion 2 cloves garlic 4 chicken breast fillets 1 green pepper 1 chilli pepper 3 tsp ground turmeric 1 tsp chilli powder 1 ½ tsp salt 1 can chopped tomatoes 2 tbsp ghee 3 tsp ground cumin 3 tsp ground coriander 2 tbsp grated fresh ginger root Method Heat the oil in a deep pan over a medium to high heat Add the onions, pepper, chilli and garlic and cook for about 2 mins Add the chicken Add the tumeric, chilli powder and salt Fry gently scraping the bottom of the pan frequently and turning the chicken Add the tomatoes and simmer over medium heat for 20 mins Note, if you feel you need more liquid as I did half fill the tomato can with water and add to the pot Uncover and simmer for another 10 mins Add the ghee, cumin, ground coriander, ginger, and simmer for another 5 to 7 minutes
Ingredients For the mince 1 tbsp sunflower oil 1 large onion, chopped 2 garlic cloves, finely chopped 2 celery sticks, finely sliced 2 medium carrots, diced 500g beef mince 1 can chopped tomatoes 2 tbsp tomato purée 350ml water 150ml red wine 1 bay leaf salt and freshly ground black pepper For the dumplings 250g self-raising flour, plus extra for rolling 125g shredded beef suet ½ tsp fine sea salt 2 tbsp chopped fresh parsley Method Heat the oil in a large saucepan and cook the onion, garlic, celery, and carrots for 15 minutes, stirring occasionally, until soft.
Ingredients 4 chicken breast fillets, cut into chunks 1 pack smoked bacon lardons 1 onion, chopped 2 garlic cloves, chopped 3 carrots, chopped 5 to 10 baby potatoes, cut into chunks 2 tsp vegetable seasoning, mixed with 2 tsp soy sauce and 1ltr water 1 glass of white wine 2 cans white beans (haricot or cannellini would work) Method Heat some oil in a pot Brown the chicken, remove and set aside Cook the bacon Add the onion and cook the onion until softened Add the garlic and cook for a minute Add the carrots and potatoes Add the seasoning/soy sauce/water mix Add the wine Season to taste, bring to the boil and simmer for 40 mins Stir in the beans and cook for 5 more mins
Ingredients 3 tablespoon salt flakes 3 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon crushed coriander seeds 2 teaspoon dried thyme 1 teaspoon red chili flakes #### Method Mix it all up Store in an airtight jar
Ingredients 2 tbsp salt 2 tsp dried parsley 1 tsp onion powder 1 tsp garlic powder 1 tsp dried thyme 1/2 tsp black pepper 1/2 tsp celery seeds 1 bay leaf Method Combine all ingredients and mix thoroughly. Store in an air-tight jar in a cool place out of direct sunlight. To Use 1/2 tsp vegetable stock powder 1/2 tsp soy sauce 250mls of water.
Ingredients 1 large cucumber 2 limes 3 mint leaves 250mls water 250mls soda water 2 tbsp agave syrup Pinch of sea salt Method Peel and dice 1 large cucumber, then add to a blender. Add the water, lime juice, mint leaves, syrup and salt Blend until smooth Strain into a jar Add the soda water to the jar Serve over ice and garnish with a cucumber slice or lime wedge
Ingredients 400g all-purpose flour 1 tablespoon baking powder 65g white sugar 1 teaspoon salt 1 teaspoon baking soda 1 egg, lightly beaten 470mls buttermilk 55g butter, melted 130g currants Method Preheat oven to 165 degrees C. Grease a 9x5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
Ingredients 4 ripe bananas, cut into chunks 330g light brown sugar 115g butter, softened 65g chopped walnuts or pecans 1 egg 1 teaspoon cinnamon 1 teaspoon vanilla extract 60mls whole milk 275g all-purpose flour ½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Method Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed.
Ingredients 700g sliced rhubarb (1/2-inch pieces) 45g sugar 1/2 teaspoon ground cinnamon 70g all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons cold butter 150g packed brown sugar 85g quick-cooking oats Method Add rhubarb into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb. Set aside. In a bowl, combine flour, baking powder and salt Cut in butter until mixture resembles coarse crumbs Stir in brown sugar and oats.