I love a katsu curry, whether using chicken, pork, prawns or vegetables: the contast of that gorgeous silky sauce smothering the crispy meat, fish or veg is wonderful. Continue reading “Katsu curry”
These very simple chicken wings are packed with flavour, take moments to prepare and will have you coming back for more. Continue reading “Crispy air-fried harissa chicken”
The combination of crispy, sticky, spicy and utterly delicious ticks every box for me. Ingredients such as soy sauce, garlic, ginger, chilli, sesame seeds and panko breadcrumbs combine with the cauliflower to give an exceptional dish. Continue reading “Teriyaki cauliflower “popcorn””
Sticky chicken wings and a punchy blue cheese dip: two very compatible bed-fellows that always guarantee foodie happiness. Not to mention very messy fingers! Continue reading “The best sticky BBQ wings with blue cheese dip”
Deliciously simple pan-fried cheese patties, using left-over bread and a few staple ingredients. Continue reading “Kaspressknödel – cheese dumplings”
This is what I think is a real store-cupboard winner: they are delicious, take minutes to prepare and taste like you have spent ages making them!
A deliciously simple bread using a technique popular in Japanese baking that requires cooking some of the flour and liquid from the recipe, resulting in a very soft-textured interior with great depth of flavour
Very delicious tarts using practically whatever vegetables you have…..an ideal lunch or light main course. Continue reading “Simple vegetable tarts”
I adore dips, chutneys, relishes and similar accompaniments with all cuisines, so when I first tried the carrot chutney at the wonderful Benares restaurant years ago, I knew I had to try to make it at home. Continue reading “Spiced carrot chutney”
A rustic recipe, but no less tasty for its homeliness I think, the mixture, using butterbeans as the key protein, is great whether shaped as burgers or into balls as a homage to falafels. Continue reading “Bean burgers & “falafelesques””
Crispy, with a hint of spices and bursting with flavour, these pancake rolls/spring rolls are easy to make. Continue reading “Crispy left-overs pancake rolls (gluten- & dairy-free)”
A return to fabulous basics with these simple scones that are packed with flavour, thanks to the smoked cheese and the allium bursts of the chives in there. Continue reading “Smoked cheese & chive scones”
Forget those indifferent vegan “sausage rolls” that were sold by a certain UK high street chain bakery; these rolls are packed with flavour.
Shatteringly crisp potatoes with a very soft, fluffy and nicely seasoned interior are a must with any roast dinner. To be honest, though, I could eat them just on their own! Continue reading “Perfect roast potatoes”
Gooey and chocolatey, with a raspberry tang and a real coffee kick, Swiss Rolls are a firm favourite in this house. And in the current climate, foodie treats are particularly appreciated.
Proper comfort food using thrifty ingredients, these easy meatballs are a far cry from the tinned meatballs or those ones that come vac-packed in the supermarket! Continue reading “Meatballs in tomato sauce”
I love a dish that uses up whatever there is to hand and this delicious no-waste dish is cooked in the oven with hardly any effort. Continue reading “Paprika-spiced vegetable peel crisps”
This is my chicken and lentil version of my hot and sour fish curry and it remains a simple, quick and very addictive curry. Continue reading “Hot & sour chicken and lentil curry”
A toasted English muffin is a delight to eat. They are also quite easy to make either as a sourdough version or with commercial yeast. Continue reading “Sourdough English muffins”
These very simple flatbreads are perfect if there is a shortage of traditional flour (which is certainly hard to come by in some shops currently), but they are also great if you can’t have gluten. Continue reading “Harissa chickpea flour flatbreads”
This quick and easy version of muhamarra is a tasty way to make use of store cupboard ingredients. Continue reading “Store-cupboard red pepper dip”
This wonderfully refreshing lychee and raspberry sorbet is great as a dessert or as a cheeky little palate cleanser.
A great dish using a few very modest ingredients, this works well as a side dish to accompany all manner of curries.
This is an even simpler version of my Fish Curry (recipe here). Now that curry was hardly extravagant, but this version uses even fewer ingredients and still tastes, as my partner said the other day, “bloody good”. Praise indeed! Continue reading “A fabulous store-cupboard curry sauce”
A deliciously simple dish using basic store-cupboard ingredients, these fishcakes are quick and, I think, very tasty. Continue reading “Store-cupboard fishcakes”
Light, crispy and chewy, this focaccia is packed with flavour and is ideal torn apart to dip into oil, balsamic vinegar or used as the base for a bruschetta. Continue reading “Tomato & pesto focaccia”
An essential accompaniment to any roast – even (or especially!) with Christmas lunch – Yorkshire Puddings have a reputation for being very hit and miss in terms of them working. My fool-proof recipe and top tips will guarantee crisp, light and towering puds. Continue reading “Perfect & fool-proof Yorkshire Puddings”
Made in about 15 minutes, this insanely tasty dish – think hoisin sauce coating tender strips of gingery beef – has THE most addictive sauce and it easily tops any dish you can buy from a take-away. Continue reading “Quick Mongolian beef”
The flavour of buttery puff pastry, rich almonds and sharp apples is sublime and they combine to give a fabulously simple, speedy tart. Continue reading “Glazed apple tarts”
This is such a simple and quick dessert: kind of Eton Mess meets trifle. And there is no fussing about with custard: just lemon curd and cream…… Continue reading “5-minute cheat’s trifle”
These flatbreads are so easy, so quick and so good with whatever dip or cheese is to hand. You can make a batch within about 20 minutes, including the baking, even going at a fairly sedate pace. Continue reading “20-minute sourdough flatbreads”