A Glug of Oil

Name: How to make Quesadillas
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2
Cuisine: Mexican
Ingredients: Vegetable oil; Leftover Chilli con Carne - reheated; 2 x soft tortillas - I used Old El Paso (brand) corn and wheat; Grated Cheddar cheese - enough to cover each tortilla; Jalapeño peppers from a jar - drained; Tomatoes; Red onion; Lettuce; Grated cheese; Sour cream

How to make Quesadillas with Leftover Beef Chilli

noreply@blogger.com (Jan Bennett) — Sun, 07 Jun 2026 06:15:17 +0000

The easiest quesadilla recipe for leftovers. A quick and delicious quesadilla recipe perfect for using up leftover chilli. Crispy, cheesy, and far better than anything from Taco Bell — ready in minutes.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Quick Mexican recipe - these quesadillas are oozing with cheese. There are many fillings you can use, but I love to use leftover Chilli con Carne.

Obviously, if you're making these for kids, you may want to leave out the jalapeño peppers. 😉

Always make enough Chilli con Carne, so you have leftovers. There are so many dinners you can make out of it, and this is one of them.

Ingredients

Leftover Chilli con Carne - reheated

2 x soft tortillas - I used the brand Old El Paso corn and wheat tortillas

Grated Cheddar cheese - enough to cover each tortilla

Serving ideas

Jalapeño peppers from a jar - drained

Tomatoes

Red onion

Lettuce

Grated cheese

Sour cream

What are quesadillas?

A quesadilla is a Mexican dish consisting of a tortilla filled with cheese and sometimes meat, spices and other fillings. They're usually cooked on a griddle or in a large frying pan on the stove.

Cooked chicken makes a great filling for quesadillas, but cheese is definitely a must-have!

How do you pronounce quesadilla?

'kay-suh-dee-yah'

Before you start cooking!

You will need to reheat your leftover Chilli con Carne in a saucepan. Grate some cheese into a bowl so it’s ready when you start cooking.

How do you keep them crispy?

Heat a frying pan and use kitchen paper to lightly wipe it with a bit of oil.

'Little' is the keyword here, or your tortillas will soak up the oil and be soggy. You must also have a good non-stick frying pan to avoid a quesadilla mess!

Once the pan is hot, place a flour tortilla in it and sprinkle grated cheese evenly over the top, leaving a small border around the edge free of cheese.

Cook over medium-high heat until the cheese is fully melted. Then, spread the heated chilli over just one side of the tortilla.

Fold the tortilla in half to form a half-moon shape. Cook for another minute or so, making sure it doesn’t burn, then transfer it to a plate and slice it in half.

Serve right away with this Pico de Gallo recipe.

How do you keep them hot?

If you're feeding a few people, you can keep them warm in the oven on a baking tray at 150°C/300°F or Gas 2 until ready to serve.

With that said, it's probably best you don't try to make too many, as they will not be as nice as when they were first cooked.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

how to make quesadillas, easy quesadillas recipe, leftover chilli idea,

main, dinner, beef

Mexican

Yield: 2

Author: Jan Bennett

How to make Quesadillas

How to make quesadillas (using leftover beef chilli).

Prep time: 10 MinCook time: 2 MinTotal time: 12 Min

Ingredients

You will need a non-stick frying pan

Vegetable oil
Leftover Chilli con Carne - reheated
2 x soft tortillas - I used Old El Paso (brand) corn and wheat
Grated Cheddar cheese - enough to cover each tortilla

Serving ideas - optional

Jalapeño peppers from a jar - drained
Tomatoes
Red onion
Lettuce
Grated cheese
Sour cream

Instructions

Heat the leftover chilli in a saucepan. Heat a frying pan and use kitchen paper to lightly coat it with a little oil.
Once the pan is nice and hot, lay a flour tortilla on the bottom and sprinkle with grated cheese, leaving a little strip around the edge without the cheese.
Cook the tortilla over medium-high heat until the cheese is fully melted. Then spread the warmed chilli evenly over one side of the tortilla.
Fold the tortilla over so you have a half-moon shape.
Cook for another minute or so, being careful not to let it burn, then transfer it to a plate and cut it in half. Serve immediately.

https://www.aglugofoil.com/2021/02/how-to-make-quesadillas.html

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@aglugofoil #aglugofoil

Baked Cod in Tomato Sauce

noreply@blogger.com (Jan Bennett) — Sat, 06 Jun 2026 06:08:02 +0000

A simple cod recipe baked in a rich, flavorful tomato and pepper sauce, kinda Spanish-style. Perfect for a midweek meal and easy on the washing up.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

*Post updated June 2026

I used cod loin fillets, but you could use any white fish fillet. A nice and simple healthy dinner - cod baked in a delicious sauce.

What's that? You don't like olives?

No worries, if olives are not your thing, just leave them out. 😉

Cooking for kids?

Leave the chilli out, use 1 tablespoon of sweet paprika and leave the hot paprika out altogether.

This sauce was born while I was making Patatas Bravas. As I prepared the bravas sauce (salsa brava), I thought I’d try baking some fish in it. Turns out, it was a success.

By the way, I tweaked this sauce a little bit from my bravas sauce recipe, and for this version, I skipped blending it.

Top tips!

Use a dish just big enough to hold the fish and the sauce.

If it's too big, the fish may end up dry. My dish was 8x8 inches and 2 inches deep (20x20cm and 5cm deep)

Be sure to use skinless and boneless fish filets; no one wants to eat soggy fish skin.

As always, use good, quality tinned tomatoes; otherwise, your sauce won't be half as nice. I use the brand, Mutti.

Be sure to buy chargrilled peppers in oil, not vinegar!😉

Pimentón de la Vera can be found in Sainsbury's, Waitrose, or on Amazon. You use regular paprika, but this one has such a lovely smoky taste.

Used by Rick Stein, Gordon Ramsay and Jamie Oliver; this is the BEST paprika!

How to make tomato sauce for fish

Heat a little olive oil in a frying pan and add the diced onion. Cook over low heat, allowing the onions to soften but not coloured.

It'll take about 15 minutes, but you will need to stir from time to time. Remember, they won't really get a chance to cook in the oven, so make sure they're nice and soft.

Add the chilli and garlic, letting them cook for about 5 minutes before stirring in the tomato puree.

Cook for another minute or so to avoid a bitter taste in the tomato puree.

Now add the hot and sweet paprika along with a pinch of salt and pepper.

Add the tin of tomatoes, including their juice and the peppers. Then add the sherry vinegar along with the sugar and stir well.

Add the water a little at a time, until the sauce is a nice consistency; I ended up using 200ml.

Add the olives and cook until the sauce is hot and flavorful. Give it a taste and tweak the seasoning—does it need a bit more sugar, paprika, or vinegar? If so, now’s the perfect moment to add it.

You can also add a pinch of dried red chilli flakes if you like things on the spicy side. 😋

Preheat oven to 220°C (200°C fan) 400°F

Be sure the sauce is piping hot before pouring it over the dish; otherwise, the fish won’t cook through, and the entire meal will end up cold.

Place the cod in the sauce, leaving it uncovered so it keeps an appealing look. Finish by drizzling a small amount of olive oil over the fish.

Serve straight away with boiled new potatoes and green beans, or whatever else you fancy.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cod in tomato sauce, baked cod in tomato sauce, baked cod loin recipe,

fish, sauce, main

International

Yield: 2

Author: Jan Bennett

Baked Cod in Tomato Sauce

A deliciously rich tomato and pepper sauce, but you can use any white fish.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

2 cod fillets at room temperature
mild olive oil
1 medium-sized brown onion - peeled and diced
1 medium heat green chilli - deseeded and finely chopped
2 garlic cloves - very finely chopped
1 tablespoon tomato puree (paste) if you're in the US
2 teaspoons Pimentón de La Vera - Picante (hot)
2 teaspoons Pimentón de La Vera - Dulce (sweet)
pinch of salt and black pepper
1 400g tin of good-quality tomatoes
170g jar drained weight of chargrilled peppers in oil, not vinegar (well drained from the oil) and sliced.
1½ tablespoons of sherry vinegar - you could use red wine vinegar
2 teaspoons white sugar
approx. 200ml water
a few black olives - pitted
a pinch of dried red chilli flakes (optional)

Instructions

Cook the sauce

Warm a splash of olive oil in a frying pan, toss in the diced onion, and cook gently over low heat until the onions are soft but not browned.
It'll take about 15 minutes, but be sure to stir them occasionally. Remember, they won’t have a chance to cook in the oven, so make sure they’re nice and soft.
Add the chilli and garlic and let them cook for about 5 minutes, then stir in the tomato puree and cook for another minute or so to avoid a bitter taste.
Add the hot and sweet paprika, along with a pinch of salt and pepper, to the tomatoes (including their juice) and the well-drained peppers.
Add the sherry or red wine vinegar with the sugar and give it a good stir. Gradually pour in the water until the sauce reaches the right consistency; I ended up using about 200ml.
Add the olives and cook until the sauce is piping hot. Give it a taste and tweak the seasoning—maybe it needs a bit more sugar, paprika, vinegar, or something else. If so, now’s the perfect moment to add it.
You can also add a pinch of dried red chilli flakes if you like things a little spicier.

Preheat your oven to 220°C (200°C fan) 400°F

Choose a dish just large enough to fit the fish and sauce, as using one that's too big can cause the fish to dry out. I used a dish measuring 8x8 inches and 2 inches deep (20x20 cm and 5 cm deep).
Make sure the sauce is piping hot before adding it to the dish; otherwise, the fish will not cook properly, and the whole dish will be cold.
Put the cod into the sauce, but don't cover it with the sauce. Drizzle the fish with a tiny amount of olive oil.
Bake uncovered on the middle shelf of your preheated oven for about 12-14 minutes, or until the fish is opaque and flakes when pressed.
Serve straight away with boiled new potatoes and green beans, or whatever else you fancy.

Notes

Be sure to buy peppers in OIL and not vinegar!

To serve 3 people, add another cod fillet, and you'll still have enough sauce.

https://www.aglugofoil.com/2020/06/baked-cod-with-tomato-sauce.html

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Easy Boiled Fruit Cake

noreply@blogger.com (Jan Bennett) — Wed, 27 May 2026 06:20:36 +0000

This old-fashioned boiled fruit cake is loaded with juicy fruit and chopped nuts. The steam and bake cooking method in the Ninja Speedi is absolutely foolproof!

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

So, I am officially obsessed with Ninja kitchen appliances, and yes, I have a LOT of them! 😀

I love my Ninja Foodi Max 15-in-1, but ever since getting the Speedi, I’ve found myself only using it for pressure cooking.

I am totally obsessed with the Ninja Speedi 10-in-1 😍 I've used it so much since I got it.

I recently broke my ankle, so it works out well since I can’t stand for long periods.

This machine can make a whole meal in 15 minutes - yep, 15 minutes and all in one pot too!

If there's anything you want to know, just ask me about all things Ninja, just leave a comment below or follow my A Glug of Oil Facebook page for recipes.

It's worth noting that the American version of the Speedi has a couple of different functions, including Sous Vide - I wish the UK version had the same.

I have a dedicated sous vide machine (water oven), and I’m pretty sure it’s better than the Ninja one since it’s top-of-the-line and specifically designed for sous vide cooking.

Anyway, back to the boiled fruit cake!

Boiled fruit cake is hardly a new concept, with endless recipes offering their own unique spins. I followed the Ninja recipe for the main cooking method, but for the ingredients, I added my own personal twist.😉

In my opinion, a good fruit cake needs chopped nuts, so I added them in! A boiled fruit cake doesn’t mean you boil the cake itself—it’s the fruit that’s boiled at the start. The fruit absorbs the liquid, becoming soft, plump, and moist.

I love classic recipes like traditional bread pudding, but this is a much more modern approach to cooking. Next, I might just try making bread pudding in the Speedi!

Anyway, I'd read of too many people saying the Ninja recipe didn't work as their cake wasn't cooked in the middle. So, do read my top tips below.

Recipe top tips!

Firstly, it's important to know how the Ninja Speedi works.

Once your cake is in the Ninja and you’ve added water to the cooking pot to create steam, you’re ready to start cooking.

It's quite shocking to read that many people don't think it's necessary to add water and then wonder why their cake didn't cook. 😟

The cake needs to go into the unit after adding water and before pressing, selecting Steam/Bake.

The unit will steam for approx. 20 minutes BEFORE the countdown timer begins. This is part of the cooking process and cooking time, so your cake or whatever you're steaming must go in at the very start.

I found cooking for 35 minutes works rather than 30 minutes as stated in the Ninja Kitchen recipe.

Use plain flour instead of self-raising flour to prevent the fruit from sinking. Be sure to add bicarbonate of soda as directed in the recipe.

I always use Homepride flour as it's already sieved, so it makes baking much easier.

Some people think this is like a traditional Christmas cake that can be made weeks in advance of Christmas, but it's far too moist, and it would certainly go mouldy if made too far in advance.

It will keep for 4 days if wrapped well in cling film and in a cool place.

My recipe isn’t the same as the one on the Ninja Kitchen website because I just can’t, for the life of me, follow a recipe. 😄

I soaked the fruit in a bit of brandy. 😉 Much better! But you can choose not to soak the fruit if you prefer.

You can, of course, leave out the nuts, but if you do, add 100g more fruit.

Make sure your mixture is cool before combining it with the dry ingredients and eggs, or you’ll end up with scrambled eggs!

If you’re using a 7-inch cake tin, your cake will be deeper, so you might need to bake it for about 40 minutes. Just be sure to check it at the 35-minute mark.

What's the difference between bicarbonate of soda and baking powder?

Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda, cream of tartar, and cornstarch.

Baking powder can be substituted for baking soda by tripling the amount of baking powder.

Is cream of tartar baking soda?

The answer is no, cream of tartar is not the same as baking soda, but it is what you add to baking soda to get baking powder. Source: Arm and Hammer

My boiled fruit cake ingredients

225g sultanas

175g raisins

100ml brandy

150g unsalted butter - cubed

175g soft light brown sugar

200ml milk

225g plain flour (all-purpose)

2½ teaspoons mixed spice

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon bicarbonate of soda

a pinch of salt

50g chopped hazelnuts

50g chopped almonds

2 medium eggs - beaten

600ml water

What do we need?

Ninja Speedi OR any other multicooker that has a Steam/Bake function

20cm (8-inch) loose-bottomed cake tin - Make sure your springform tin will fit, as the buckle fastening might make it too large for your appliance!

Greaseproof - parchment paper or a suitably sized cake tin liner

Kitchen foil

large mixing bowl

wooden mixing spoon

Full instructions are in the recipe card below!

Soak the dried fruit in brandy. Add the butter, sugar, and milk to the pot and bring to a boil. By the way, the Ninja Speedi is more grey than blue, so don’t mind the colour in the photo.

Remove the mixture from the pot into a large bowl and allow it to cool completely - the bigger the bowl, the quicker it will be cool.

Meanwhile, wash out the cooking pot, grease a 22cm (8-inch) cake tin and line the bottom and sides with a circle of baking parchment.

Add 600ml of water to the pot. Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the cooking pot.

In a large bowl, sift together the flour, mixed spice, nutmeg and cinnamon, the bicarbonate of soda, a pinch of salt and the nuts.

Add beaten eggs and pour the melted, cooled ingredients into the dry ingredients. Gently stir them together.

Pour into the prepared tin and place it onto the cook and crisp tray.

Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM BAKE, set the temperature to 150°C and set the time to 35 minutes.

The unit will steam for approx. 20 minutes BEFORE the countdown timer begins.

Ten minutes before the end of cooking, carefully cover the cake with foil, tucking it around the sides of the tin.

The cake is ready when a cocktail stick inserted into the centre comes out clean.

Allow to cool in the tin for 30 minutes before turning out onto a wire rack.

And there we have it - rich and moist boiled fruit cake!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

boiled fruit cake recipe, ninja speedi recipe, easy moist fruit cake, easy boiled fruit cake

cake, snack

European

Yield: 8

Author: Jan Bennett

Boiled Fruit Cake Recipe

Old-fashioned boiled fruit and nut cake.

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Ingredients

225g sultanas
175g raisins
100ml brandy
150g unsalted butter - cubed
175g light soft brown sugar
200ml milk
225g plain flour
2½ teaspoons mixed spice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
a pinch of salt
50g chopped hazelnuts
50g skinless almonds - chopped
2 medium-sized eggs - lightly beaten
600ml water

Instructions

Soak the sultanas and raisins in the brandy for 30 minutes.
Add the butter, sugar, brandy-soaked fruit and milk to the pot. Flip the SmartSwitch to AIR FRY. Select SEAR/SAUTÉ, set to 4 and press START/STOP to start cooking.
Stir every few minutes until the butter is melted and the mixture starts to boil. This may take 5 minutes. Remove the mixture from the pot into a large bowl and allow it to cool completely - the bigger the bowl, the quicker it will cool.
Meanwhile, wash out the cooking pot, grease a 22cm (8-inch) cake tin and line the bottom and sides with a circle of baking parchment.
Add 600ml of water to the pot. Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the cooking pot
In a large bowl, sift together the flour, mixed spice, nutmeg and cinnamon, the bicarbonate of soda, a pinch of salt and the chopped nuts.
Add beaten eggs, then pour the melted, cooled ingredients into the dry ingredients. Gently stir them together. Pour into the prepared tin and place onto the cook and crisp tray.
Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM BAKE, set the temperature to 150°C and set the time to 35 minutes.
Press START/STOP to begin cooking (the unit will steam for approx. 20 minutes before the countdown timer begins).
Ten minutes before the end of cooking, carefully cover the cake with foil, tucking it around the sides of the tin - otherwise it could blow onto the fan above.
The cake is ready when you insert a cocktail stick into the centre, and it comes out clean. Allow to cool in the tin for 30 minutes before turning out onto a wire rack.

https://www.aglugofoil.com/2023/11/boiled-fruit-cake-ninja-speedi-recipe.html

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Tabbouleh Salad Recipe

noreply@blogger.com (Jan Bennett) — Fri, 22 May 2026 05:42:12 +0000

This delicious tabbouleh salad, also spelt tabouli, is quick and easy to make and packed with fresh, healthy ingredients.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

What is tabbouleh salad?

Tabbouleh is a Levantine vegetarian salad made with bulgur wheat (or sometimes couscous), onion, tomatoes, parsley, and mint, dressed with olive oil and lemon juice.

Traditionally, parsley is the star ingredient, but in the UK, we often make bulgur wheat the main focus instead. In the Middle East, especially in countries like Syria, Lebanon, Palestine, Israel, Jordan, Egypt, and Iraq, tabbouleh is typically served as part of a meze.

Bulgur wheat is a good source of fibre

Tabbouleh is so good for you too, because bulgur wheat is a good source of fibre that can help maintain a healthy digestive system.

You can buy bulgur wheat in any good supermarket or on Amazon.

It’s a great alternative to rice and just as healthy as quinoa. I once made quinoa with roasted butternut, and it was absolutely delicious. Tabbouleh salad is made with bulgur wheat, ripe tomatoes, spring onions, red onions, cucumber, parsley, and mint. Since I’m not a fan of mint, I usually leave it out. 😉

Other ingredients are cinnamon, allspice, sweet paprika, black pepper and salt, lemon juice and extra virgin olive oil.

Ingredients

bulgur wheat

firm but ripe, tomatoes

spring onions (scallions)

red onion

cucumber

flat-leaf parsley

ground cinnamon

ground allspice

sweet paprika

black pepper

salt to taste

juice of a lemon

extra virgin olive oil

Recipe top tips!

Wash and dry the parsley thoroughly to avoid excess moisture in the salad—I like using a salad spinner for this, but kitchen paper towels work too.

Always hand-cut the parsley and mint (if using) with a sharp knife to prevent bruising, and never use a food processor, as it will leave the salad looking battered.

Don’t forget to add salt to avoid blandness, and a squeeze of lemon juice to really bring out the flavours.

What to serve with tabbouleh

Tabbouleh is a delicious and healthy alternative to rice, making a perfect side dish for many meals; we particularly enjoy it with salmon.

Kofta kebabs are also great as part of a meze spread, paired with small plates like falafel, Turkish fried eggplant, and spicy Middle Eastern potatoes.

You might also like this Bulger Wheat Salad with Halloumi - now that is GOOD!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

tabbouleh salad recipe, tabouli salad recipe, tabbouleh salad ingredients,

healthy, salad

Levantine

Yield: 2-4

Author: Jan Bennett

Tabbouleh Salad Recipe

Quick, easy, and healthy authentic tabbouleh salad recipe.

Prep time: 5 MinInactive time: 30 MinTotal time: 35 Min

Ingredients

100g bulgur wheat
4 medium-sized firm but ripe, tomatoes - deseeded and diced into small cubes
2 spring onions (scallions) - thinly sliced
1 small red onion - peeled and diced into small cubes
4 inches (10 cm) of English cucumber - peeled and deseeded, then diced into small cubes
a pinch of ground cinnamon
a slightly bigger pinch of ground allspice
a pinch of sweet paprika
a good handful of flat-leaf parsley - leaves only - washed and dried
a pinch of ground black pepper
juice of a lemon - or to taste
2 tablespoons extra virgin olive oil
sea salt to taste

Instructions

Rinse the bulgur wheat thoroughly in cold water using a sieve until the water runs clear. Drain well and transfer to a bowl. Pour over 400ml of boiling water, cover with cling film, and let it soak for about 30 minutes. Once it’s soft (taste to check), drain any excess liquid if needed.
Combine the diced tomatoes, spring onion, red onion, cucumber, and parsley. Sprinkle in the cinnamon, allspice, paprika, and pepper, then pour in the lemon juice and olive oil. Mix everything well, season with salt to taste, and serve immediately.

Notes

Serves 2 to 4, depending on what it’s paired with.

For a more authentic tabbouleh salad, add a small bunch of freshly chopped mint.

https://www.aglugofoil.com/2023/02/tabbouleh-salad-recipe.html

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Sauce Bois Boudrin - Gordon Ramsay

noreply@blogger.com (Jan Bennett) — Tue, 19 May 2026 05:42:39 +0000

Easy steak sauce recipe with no cooking required! Also known as Bois Boudran.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

*Post updated May 2026

Boudrin or Boudran—ever heard of it? I’ve searched online and still can’t find a clear answer. Apparently, it’s Gordon Ramsay’s favourite sauce for fillet steak.

It’s super easy to make and actually turns out best if prepared in advance. Think of it as a fancy version of ketchup!

Bois Boudrin, also known as Boudran, has a history as refined as the sauce itself. Legend has it that Michel Roux Sr. created it for the Rothschild family. Michel Roux Jr serves it with salmon, but I think it's the best sauce for steak.

The same sauce can be served with fish or even Scotch eggs, as I’ve seen Chef Galton Blackiston do, though I’m not entirely convinced about that pairing. 😐

Recipe top tips!

Most recipes call for chopped tomatoes, but I prefer halved cherry (or grape) tomatoes—they look great. If you’d rather chop them, that’s fine too! You can prepare this ahead of time (no more than a day in advance) and keep it covered in the fridge.

Remove it from the fridge at least 30 minutes before serving. If you make it the same day, there's no need to put it in the fridge, just cover it until needed - happy days!

I added 3 drops of Tabasco sauce to mine because every other recipe for this includes Tabasco.

Go easy on the tarragon—stick to the amount in the recipe, as too much can overpower the sauce.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sauce bois boudrin, Gordon Ramsay, easy sauce for steak, boudran sauce recipe,

sauce

French

Yield: 4

Author: Jan Bennett

Sauce Bois Boudrin - Gordon Ramsay

Sauce bois boudrin, also known as boudran, is a simple and flavorful sauce that pairs perfectly with steak.

Prep time: 4 MinInactive time: 30 MinTotal time: 34 Min

Ingredients

1 large banana shallot (French echalion) - finely chopped
150g small cherry (grape) tomatoes - halved
3 tablespoons of tomato ketchup
2 tablespoons of Worcestershire sauce
1 tablespoon whole-grain mustard
a squeeze of lemon juice
1 tablespoon of balsamic vinegar
1 tablespoon mild olive oil
4 leaves of tarragon, finely chopped
*3 drops of Tabasco sauce - optional

Instructions

Mix everything in a small bowl; you can do this the day before. Keep covered in the fridge until required.
Remove the sauce from the fridge for at least 30 minutes before serving so the flavours develop.

Notes

I added 3 drops of Tabasco sauce to mine; most recipes include it. Go easy on the tarragon, as it will overpower this sauce.

https://www.aglugofoil.com/2013/07/sauce-bois-boudrin-perfect-for-steak.html

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@aglugofoil #aglugofoil

Boozy Tiramisu

noreply@blogger.com (Jan Bennett) — Wed, 13 May 2026 05:50:02 +0000

Tiramisu is a really easy dessert with no cooking or baking involved. Adding a bit of booze makes it adults-only!

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

*Post updated May 2026

Coffee comes in many varieties, from mild to bold, like espresso. I think espresso is for true coffee enthusiasts because it’s so strong, though it’s a bit too intense for my taste.

That said, there are plenty of recipes where only espresso will do.

Have you ever tried making coffee ice cream or granita? Coffee granita, a semi-frozen dessert made from sugar and coffee, is a favourite of mine—cooling and refreshing on a hot day.

Then there’s this tiramisu; I love the bittersweet flavour of coffee-soaked sponge topped with sweetened mascarpone. Best of all, there’s no cooking involved, and it can be made in advance, making it the perfect dinner party dessert.

Ingredients

espresso coffee

Tia Maria (coffee liqueur)

Savoiardi biscuits (fine sponge fingers)

egg whites

Mascarpone cheese

runny honey

Marsala

cocoa powder and chocolate flakes for sprinkling

Tiramisu calls for strong coffee, making espresso the ideal choice. Like many coffee enthusiasts, we have a machine to brew the perfect shot, but the cost of pods can really add up!

My recipe is inspired by Nigella Lawson’s version, which I adore for the addition of Marsala that gives the mascarpone a delicate hint of sweetness.

I also include honey, though I’ve found that half a teaspoon of vanilla extract works just as well and offers a less sweet alternative.

You might also like this extra special Ice Cream Sundae recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

boozy tiramisu, tiramisu nigella, easy tiramisu recipe,

dessert

Italian

Yield: 2

Author: Jan Bennett

Boozy Tiramisu

Boozy tiramisu - based on a Nigella Lawson recipe.

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

100 ml of espresso coffee
2 tablespoons Tia Maria (coffee liqueur)
6 savoiardi biscuits (fine sponge fingers)
2 large egg whites - free range, of course
250 g Mascarpone cheese
2 tablespoons of runny honey
2 tablespoons of Marsala
cocoa powder and chocolate flakes for sprinkling

Instructions

Brew the espresso, measure out 100 ml (no more), mix in the Tia Maria, and let it cool.
Break each Savoiardi sponge finger into about 4 pieces and place them in the bottom of your serving bowl or bowls. Pour over the cooled espresso mixture and press down gently, making sure the biscuits are soaked all over.
Whisk the egg whites until they form soft peaks, and set aside.
Put the Mascarpone into another bowl, adding the honey. Mix, and when smooth, slowly add the Marsala.
Fold in the egg whites, a third at a time, then dollop this mixture over the coffee-soaked savoiardi in each dish. Let it chill in the fridge for at least 2 hours, or up to 24 hours.
When you are ready to serve, dust with cocoa powder and sprinkle over the chocolate.

https://www.aglugofoil.com/2016/06/boozy-tiramisu-recipe.html

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@aglugofoil #aglugofoil

Salsa Fresca - Pico de Gallo Recipe

noreply@blogger.com (Jan Bennett) — Sat, 09 May 2026 05:21:40 +0000

Fresh and Authentic Mexican Salsa Fresca. Discover how to make a classic and authentic Pico de Gallo, a fresh Mexican salsa bursting with vibrant flavours.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated May 2026

This simple recipe is perfect as a dip for nachos, a topping for tacos, or a refreshing side dish for fajitas, chilli con carne, grilled meats and more.

Looking to add a burst of flavour to your meals? Look no further than this fresh, vibrant, zesty, easy-to-make pico recipe!

So, what is Pico de Gallo?

Pico de gallo, also called salsa fresca (fresh sauce) or salsa cruda (raw sauce).

Because it contains less liquid than salsa, it is perfect for scooping up with nacho chips. Widely known as salsa picada (chopped/minced sauce).

In Mexico, it is known as salsa mexicana (Mexican sauce). Because of the red tomatoes, white onion, and green coriander, which are the colours of the Mexican flag, it is also known as salsa bandera (flag sauce).

This beloved Mexican salsa is the perfect way to add a kick to any dish, from tacos to grilled meats and even scrambled eggs.

With red bell pepper, chopped fresh cilantro, fresh tomatoes, onions, green chilli and lime juice, it's sure to awaken your taste buds and leave you craving more.😋

Whether you're an experienced cook or just starting your culinary journey, this recipe is bound to impress your family and friends. Get ready to elevate your meals with a touch of Mexican flair!

What is the difference between Pico de Gallo (Mexican salsa fresca) and Salsa?

Pico de gallo is technically a type of salsa and is always made with fresh ingredients.

It has far less liquid than salsa. Although salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de Gallo, and regular salsa contains olive oil.

Ingredients

ripe tomatoes

sea salt

onion - white, not red

chilli pepper

coriander (cilantro)

lime juice

Recipe top tips!

Don't even consider making this if you think you don't want to add salt because you really do need to! Salting the tomatoes is the secret to a good pico de Gallo!

Always use ripe tomatoes and avoid those sad, pale-looking tomatoes, or your pico de gallo won't taste half as good.

Remove the seeds from the tomatoes, sprinkle the chopped and deseeded pieces with salt, and place them in a colander over a bowl. Let them sit for at least 15 minutes; this will help drain the excess liquid while the salt preserves the tomatoes' vibrant red colour. 😉

Once prepared, cover and refrigerate, but take it out at least 30 minutes before serving.

Avoid using a metal bowl when working with citrus ingredients like lime juice in this recipe, as they can react with the metal and leave a metallic taste in the food.

Once the ingredients are chopped and the salted tomatoes have drained, discard the liquid and toss everything together in a bowl. Cover with cling film and refrigerate for at least an hour to let the flavours blend.

Have a taste before serving, and if it doesn't taste amazing, add a little more salt and lime to taste.

What to serve with pico de gallo

Nacho chips - for scooping

alongside Chilli con Carne

with tacos

on top of fries - nice!

spoon on burrito bowls

mix into rice

on huevos rancheros

with quesadillas

grilled chicken

steak

fish tacos

You might like Mango Pico de Gallo 😋 Or, how about making my Guacamole recipe?

What's your favourite way to eat Pico de Gallo? Let me know in the comments below.

Salsa fresca, Mexican salsa fresca, Pico de Gallo recipe, dip for nachos, topping for nachos,

side

Mexican

Yield: 2-4

Author: Jan Bennett

Salsa Fresca - Pico de Gallo Recipe

Salsa Fresca or Pico de Gallo - easy to make and perfect for scooping up with Nachos!

Prep time: 15 MinTotal time: 15 Min

Ingredients

12 x small ripe tomatoes - deseeded and chopped into very small dice
sea salt - to taste
1 x medium-sized onion (white, not red) - peeled and chopped into very small dice
1 x green chilli pepper - deseeded and finely chopped
a large handful of coriander (cilantro) - leaves only and chopped
1 or 2 limes - juice only - to taste

Instructions

Prepare the tomatoes

Once deseeded and chopped put them into a colander over a bowl and sprinkle with salt.
Leave to drain for at least 15 minutes before continuing.

Make the pico de gallo

In a bowl, combine the salted, drained tomatoes with the other ingredients and mix well.
Have a taste, add more salt and lime juice if needed.
Cover with cling film and refrigerate for 1 hour, but remove at least 30 minutes before serving.

https://www.aglugofoil.com/2023/03/pico-de-gallo-recipe.html

Did you make this recipe?

@aglugofoil #aglugofoil

Baked Corned Beef Hash

noreply@blogger.com (Jan Bennett) — Sat, 09 May 2026 04:58:16 +0000

How to make classic corned beef hash — an easy, family‑friendly dinner made with tender potatoes, savoury corned beef and caramelised onions, all finished with a perfectly fried egg.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Corned beef hash is a cheap, easy, and filling meal that you can easily double to feed more people. There are many ways to prepare it, but if you’re short on time, here’s a quick method to get it ready for cooking—no need to bake it in the oven.😉

Recipe top tips!

Firstly, there are several ways to prepare corned beef hash. You can prepare it in advance, just like I did. In that case, make sure your onions and potatoes are completely cooled before mixing in the corned beef.
Alternatively, you can combine all the hot ingredients and cook them immediately, reducing the time needed in the oven.
For a quick method, toss the cooked onions and potatoes into a large frying pan, add the corned beef, and cook on the stovetop, stirring gently to avoid making the beef mushy, until everything is heated through. Feel free to add cheese if you like.

Corned beef hash ingredients

potatoes

onion

corned beef

cheese (optional)

To serve (optional)

baked beans

fried egg - I use Clarence Court Burford Browns - Check out that yolk - it's the real deal, no Photoshop!

If you’re not a fan of adding cheese, just skip it altogether.

How to make corned beef hash - cook-ahead version

Sauté the onions in a little vegetable oil until they’re soft, then let the onions and potatoes cool completely before mixing them with the corned beef in a baking dish.

Top with cheese (for good health) 😂 Everything is better with cheese!

Cover with foil and put into your preheated oven for about 25 minutes.

Take off the foil and return it to the oven until the cheese is lightly browned.

Serve with baked beans and a fried egg.

You might also like my Corned Beef and Baked Bean Pie Recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

corned beef hash recipe, baked corned beef hash, how to make corned beef hash,

main

American, English

Yield: 2-4

Author: Jan Bennett

Baked Corned Beef Hash

Find out how to make corned beef hash. Cheap, easy and filling.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

vegetable oil
500 g cooked baby potatoes
1 x 340 g can of corned beef - cut into bite-sized pieces
2 medium-sized brown onions - peeled and thinly sliced
a handful of cheese (optional)

To serve - optional

1 x 400 g can of good-quality baked beans - I like Branston or Heinz
1 fried egg per person

Instructions

Preheat your oven to 200°C/400°F

Cut the potatoes into bite-sized pieces and add to a pan of cold salted water. Bring to a boil, then turn to a simmer - cook for about 12-15 minutes.
Meanwhile, warm a little oil in a large frying pan and sauté the onions, giving them an occasional stir. Let them cook until soft and tender, about 10 to 15 minutes.
Drain the potatoes well and place them in a baking dish. If you’re not cooking immediately, let both the potatoes and onions cool completely before combining them with the corned beef.
After placing the potatoes and onion in your dish, add the corned beef and gently stir to combine.
Sprinkle the cheese on top, cover tightly with kitchen foil, and place it on the middle shelf of the oven. Bake for approximately 25 minutes.
If you’re putting it together right away while the ingredients are still warm, it should take about 10 minutes—just make sure it’s nice and hot before serving.
Remove the foil and return it to the oven until the cheese has melted and turned golden.
Serve with beans and top with a fried egg.

https://www.aglugofoil.com/2023/03/corned-beef-hash-recipe.html

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@aglugofoil #aglugofoil

Easy Peppercorn Sauce for Steak

noreply@blogger.com (Jan Bennett) — Sat, 09 May 2026 04:36:00 +0000

A quick and creamy peppercorn sauce ready in under 15 minutes — perfect for steak, chicken or roasted portobello mushrooms. Rich, peppery and versatile, it also makes a brilliant dip for fries.😋

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

This recipe will be your go-to sauce for steak or chicken.

A classic steak sauce is made with black peppercorns, cream, and brandy. It is a rich and delicious sauce that's perfect for a date night or a special occasion.

Can you make peppercorn sauce without alcohol?

Brandy gives the sauce a nice kick, but it’s not essential, so you can skip it if you like. I happened to have a bottle in the cupboard, but there’s no reason to buy one just for three tablespoons!

Peppercorn sauce ingredients

unsalted butter

shallots

Brandy

whole black peppercorns

1 x Intense Knorr Rich Beef stock pot

double (heavy) cream

No flour or cornstarch is needed, as it thickens nicely after a little simmering.

It's important to crush the peppercorns in a pestle and mortar or put them in a zip-lock bag and use something bashable to crush them; otherwise, someone will take a tooth out! 😱

How to make peppercorn sauce

Melt the butter in a frying pan, add the shallots, and cook over medium heat, stirring occasionally, until they're soft but not browned.

Now add the peppercorns and the brandy, and turn the heat up.

Technically, you’re meant to ignite the brandy to burn off the alcohol—but there’s no way I’m attempting that in my tiny kitchen!🔥 😱

Cook until the liquid has almost gone - about 3 minutes.

Add 200 ml of the stock, and keep the heat on medium-high.

Cook until the stock has reduced by two-thirds.

Remove from the heat and allow to cool before stirring in the cream - this is to stop the sauce from curdling.

Let it cook for a couple of minutes until the sauce thickens, darkens, and is heated through.

Serve poured over steak or on the side.

Can I make it ahead?

Yes, you can, but make sure to let the sauce cool completely first. Once cooled, store it in an airtight container in the fridge for up to two days.

Reheat over a low heat, stirring until piping hot. Another recipe you might like is blue cheese sauce for steak.

Recipe top tips!

Shallots

You can also use finely chopped red onions.

Brandy

You can use any brandy, cognac or Marsala, but if you don't want to use alcohol, then you can leave it out.

Peppercorns

I enjoy adding plenty of peppercorns to my sauce, but if you’re not a fan of the strong flavour, you can opt for green peppercorns, as they’re milder than black ones.

Stock

I used a rich beef stock, but any good stock will do as long as it's strong.

Cream

Always go for double (heavy) cream instead of single (light) cream, or your sauce might split and lose a lot of its flavour.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

easy peppercorn sauce recipe, peppercorn sauce for steak, how to make black peppercorn sauce,

sauce,

French

Yield: 4

Author: Jan Bennett

Easy Peppercorn Sauce for Steak

The perfect sauce for steak, although you could also pour it over pan-fried chicken, or dip fries into it!

Prep time: 3 MinCook time: 10 MinTotal time: 13 Min

Ingredients

10 g unsalted butter
3 shallots - peeled and very finely chopped
3 tablespoons brandy
1½ tablespoons of whole black peppercorns - crushed with a pestle and mortar
1 x Knorr Intense Rich Beef stock pot - dissolved in just 300 ml of hot water (you will only need 200 ml), but this ratio gets the taste just right
80 ml double (heavy) cream

Instructions

Crush the peppercorns using a pestle and mortar, or place them in a zip-lock bag and give them a little bash!
Heat the butter in a frying pan and add the shallots. Cook, stirring, over a medium heat until soft but not coloured.
Now add the peppercorns and the brandy, turn the heat up and cook until the liquid has almost gone - about 3 minutes.
Pour in 200 ml of stock, keep the heat at medium-high, and cook until it has reduced by about two-thirds.
Remove from the heat and allow to cool before stirring in the cream - this is to stop it from curdling.
Cook for a few minutes until the sauce thickens, darkens, and is fully heated. Serve it drizzled over the steak or on the side.

https://www.aglugofoil.com/2023/03/peppercorn-sauce-recipe.html

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@aglugofoil #aglugofoil

Harissa Pasta with Feta and Tomatoes

noreply@blogger.com (Jan Bennett) — Thu, 07 May 2026 07:08:55 +0000

Quick and easy 15‑minute pasta dish made with spicy harissa, creamy crumbled feta and fresh, juicy tomatoes — a simple weeknight recipe packed with bold Mediterranean flavour.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Rose harissa is fragrant and less hot than the fiery traditional Tunisian harissa paste, so this isn't as spicy as you might think.

I came up with this idea after making Jamie Oliver's Tunisian Prawn Spaghetti, which, by the way, was truly delicious 😋 and well worth giving a go.

You can buy rose harissa paste in any good supermarket or on Amazon.

My recipe can easily be adapted to your taste by adding or swapping a few ingredients:

Swap the parsley for a few torn basil leaves.

Swap use sun-dried tomatoes (rehydrated by soaking in warm water for 10 minutes or so) or use the ones in oil in a jar.

Swap the feta for those little mozzarella pearls (tiny balls), you might need to add a little salt since it isn't as salty as feta..

Add a few sliced chargrilled peppers from a jar (in oil), not brine!

Add thinly sliced chicken fillet - cooked just before adding the tomatoes (step 2 in the recipe card below)

Add prawns (shrimp) again, added at step 2 in the recipe card.

Add a pinch of chilli flakes for more heat.

Recipe Top Tips

Be sure to use vegetarian feta cheese if serving vegetarians.

Since the pasta is going to take 10 minutes to cook, boil a kettle to heat the water to speed things up.

Don't use fresh pasta because it cooks too quickly, and it will end up mushy.

Ingredients to serve 2

180g dried pasta - I used casarecce, but you can use spaghetti or any other pasta

1 tablespoon olive oil

12 baby tomatoes

2 heaped tablespoons rose harissa paste

80g feta - crumbled

a small handful of flat leaf parsley - leaves only and chopped

How to make it

Cook the pasta as per the packet instructions - keep back a cup of the starchy pasta water before draining.

While the pasta is cooking, heat the oil in a frying pan. Add the tomatoes and cook over a gentle heat for a couple of minutes.

Stir in the harissa paste and use a spoon to press down on the tomatoes to slightly squash them.

Add the cooked pasta and a little of the starchy pasta water.

Cook for a few minutes, so everything is nice and hot, and add a little more water if your sauce needs it.

Serve with the feta crumbled on top and sprinkle over the parsley.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

pasta with feta and tomatoes, harissa pasta with feta, harissa pasta jamie oliver, 15 minute meal,

main, lunch,

International

Yield: 2

Author: Jan Bennett

Harissa Pasta with Feta and Tomatoes

Quick and easy dinner - on the table in just 15 minutes!

Prep time: 2 MinCook time: 12 MinTotal time: 14 Min

Ingredients

180g dried pasta - I used casarecce, but you can use spaghetti or any other pasta
1 tablespoon olive oil
12 baby tomatoes - sliced around the middle but not all the way through - they'll cook quicker and look better in your finished dish
2 heaped tablespoons rose harissa paste
80g feta - crumbled
a small handful of flat leaf parsley - leaves only and chopped

Instructions

Bring a large pot of salted water to a boil, then cook the pasta to your preference following the packet directions. *Important* Keep back a small cupful of the starchy pasta water and drain well.
While the pasta is cooking, heat the oil in a frying pan. Add the tomatoes and cook over a gentle heat for a couple of minutes.
Stir in the harissa paste, then gently press down on the tomatoes with the back of a spoon to lightly crush them.
Add the cooked pasta and a little of the starchy pasta water. Cook for a few minutes until everything is nice and hot, adding a bit more reserved pasta water if needed.
Serve with the feta crumbled on top and sprinkle over the parsley.

https://www.aglugofoil.com/2023/09/harissa-pasta-with-feta-and-tomatoes.html

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Turkish Salad Recipe

noreply@blogger.com (Jan Bennett) — Wed, 06 May 2026 06:48:19 +0000

Turkish salad with a delicious dressing is very simple to make. Serve with shish or doner kebabs, pan-fried chicken or steak. Mixing a little sumac with the red onion helps to soften any rawness.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated May 2026

Liven up meals with this easy, vibrant and delicious salad. Turkish salad, also known as Coban salad (Çoban Salatası). Go all fancy and make a Turkish salad for your next BBQ!

What is a traditional meze?

Mezze is a selection of small savoury dishes usually served alongside drinks.

A variety of cold or hot small dishes usually include meat, cheese, olives, dips, bread and vegetables.

Is it mezze or meze?

Mezze ('zz') or meze(one 'z') in Greece - known as tapas in Spain and antipasti in Italy.

Additions to Turkish salad can include feta

Ingredients - Turkish salad dressing

extra virgin olive oil

cider vinegar

pomegranate molasses - tart, tangy and sweet at the same time 😋

red pepper flakes

lemon - juice only

sea salt

A quick word on red pepper flakes

Red pepper flakes are made with different varieties of peppers, and they are sweet in taste. Chilli flakes are hot since they are made only from chilli peppers.

Turkish salad ingredients

baby tomatoes

cucumber

green bell pepper

1-2 green chilli peppers - of course, you can leave these out altogether if you don't like heat

red onion

fresh parsley

sumac - don't be tempted to leave this out, it is delicious!

olives - optional

Gather and prepare your ingredients

Put the diced onion into a medium-sized bowl and sprinkle it with the sumac - this will tone down the harshness of the raw onion.

Add the rest of the salad ingredients to the bowl along with the salad dressing and mix everything together.

Try to leave for at least 15 minutes before serving, if you can.

This salad would go well served alongside my Chicken Shish Kebabs.

Leaving any salad with a dressing for a little while before serving gives it time for the flavours to develop.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

turkish salad recipe, turkish salad dressing, turkish salad with sumac,

side, mezze

Turkish

Yield: 4

Author: Jan Bennett

Turkish Salad Recipe

A quick and easy Turkish salad recipe you can whip up in minutes.

Prep time: 5 MinTotal time: 5 Min

Ingredients

Salad ingredients

1 red onion - cut into small dice
8-10 baby (grape) tomatoes - halved or quartered depending on their size
½ of an English cucumber (hot house, I believe they're called in the US) - deseeded and cut into small dice
1 green bell pepper (capsicum) - deseeded and cut into small dice
1-2 green chilli peppers, medium heat (optional) - deseeded and thinly sliced
a small handful of fresh parsley - leaves only and chopped
2 teaspoons sumac
a few black pitted olives - optional

For the dressing

2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1-2 teaspoons pomegranate molasses (or to taste)
½ teaspoon red pepper flakes
½ of a lemon juice only - or more, to taste
a pinch of sea salt - to taste
Combine the dressing ingredients in a small bowl, mix thoroughly, then taste and adjust the seasoning as needed.

Instructions

Gather and prepare your ingredients

Put the diced onion into a medium-sized bowl and sprinkle it with the sumac, and leave for a couple of minutes - this will tone down the harshness of the raw onion.
Next, add the remaining salad ingredients to the bowl.
Stir the salad dressing, then add it to the salad. Gently mix everything to coat.
It’s best to let it sit for 15 minutes before serving so the flavours have time to develop.

https://www.aglugofoil.com/2023/04/turkish-salad-recipe.html

Did you make this recipe?

@aglugofoil #aglugofoil

Gambas Pil Pil - Prawns in Garlic and Chilli

noreply@blogger.com (Jan Bennett) — Wed, 06 May 2026 05:08:56 +0000

Also known as Pil Pil Prawns (shrimp) or Gambas al Ajillo. This is a simple and tasty Spanish tapas dish that can be prepared in just a few minutes. Let's find out how to make it!

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

It's definitely worth investing in quality peeled king prawns. If you're a fan of garlic and chilli - what's not to love? 😋

Gambas Pil Pil reminds me instantly of our holidays in Punta Umbria, Spain.

Punta Umbría is a town and municipality in the province of Huelva, part of the Spanish autonomous community of Andalusia.

Tapas bars are everywhere, but the best one we found was when we went on a day trip to Seville, the capital of southern Spain’s Andalusia region.

Oh my goodness, I could have sat there all day eating tapas, drinking and watching the world go by.

We found the perfect bar among the winding, narrow cobbled streets of Santa Cruz, the central plaza where you'll find Seville’s mighty cathedral.

The colourful centre of old Seville is always packed with tourists but hasn't lost the small-town ambience that has defined it for centuries.

There is a maze of narrow cobbled streets and some of the city’s best tapas bars.

Just a heads-up!

The first time you visit, you're almost guaranteed to get lost, but don't let that discourage you - it's all part of the adventure!

Seriously, you might get a bit disoriented in the maze of cobbled streets, but you’ll find your way (after all, we managed to make it back, so it can’t be that bad)!

In any case, there are lots of people around that you can always ask. Copy the following text into your phone, show it to someone, and you'll be fine.

Hola, ¿puedes decirnos el camino a la catedral?

Which, translated, means, "Hello, can you tell us the way to the cathedral?"

Once you are back at the Cathedral, you'll know where you are again! 😉

Visiting Seville in Spain

My top tip for visiting Seville is to avoid wearing heels, for goodness' sake, because trust me, you’ll undoubtedly end up falling over!

Seville experiences the hottest summer weather in continental Europe – it’s absolutely scorching!

Anyway, we found this seriously cute-looking tapas bar and ordered so much food we were stuffed.

There we were, sitting at a table with two of its legs propped up by wooden wedges to keep it somewhat level on the hill, staring at the menu and wondering where to start!

The food was so delicious that you couldn't stop eating until every last bite was gone.

We had plenty of time before our coach was scheduled to take us back to our hotel in Punta Umbria, so we weren’t worried and just appreciated the much-needed shade.

It was this tapas bar shown in the picture below. Sadly, I couldn't get a full picture since people were sitting at the tables, and it's not the done thing to take pictures of people so close up!

The Gambas Pil Pil at that tapas bar was the best I’ve ever had, so yesterday I decided to try making it myself.

Armed with prawns but without a recipe, I knew what it should taste like, so I aimed for that.

Success. Yep, this was pretty much perfect, even if I do say so myself. Paul (the husband) will not eat prawns, so what's a girl to do other than eat them all! 😊

You need raw prawns for any prawn dish because using pre-cooked ones means they'll be cooked twice, ending up tough and unpleasant.

Raw prawns, even this size, take just a couple of minutes to cook. If you've never cooked prawns before, you'll be surprised at how quick they are ready.

Raw prawns have a bluish colour, but when cooking, they are ready as soon as they turn pink—trust me. Cook them any longer, and they’ll be overdone.

Gambas Pil Pil is an easy and delicious Spanish tapas that you can rustle up in next to no time; you might want to buy tapas dishes.

To make 1 x tapas dish, you will need

raw tiger prawns (shrimp)

extra virgin olive oil

garlic clove

sweet smoked paprika as used by Gordon Ramsay and Jamie Oliver

dried red chilli flakes

flat-leaf parsley

lemon

sea salt

fresh crusty bread for dipping and mopping

Method

Prepare the ingredients as they will cook fast!

Pat the prawns dry with kitchen paper, devein them by running the tip of a knife down the backs of the peeled prawns and pulling out and discarding the dark vein.

Heat the oil in a small frying pan over medium-high heat, add the garlic and chilli, and fry for 30 seconds to infuse the oil with flavour. Then, stir in the paprika.

Now add the prawns and cook for just 1 to 2 minutes on each side (depending on their size).

Add most of the parsley and squeeze over half the lemon juice. Then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.

Serve hot with crusty bread for dipping and mopping, and the remaining lemon cut into wedges for squeezing over.

If you're looking for tapas recipes, you might like this tapas recipe for padron peppers.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Gambas Pil Pil, prawns with chilli and garlic, Pil Pil prawns, shrimp with chili and garlic

tapas, seafood

Spanish

Yield: 1 x Tapas

Author: Jan Bennett

Gambas Pil Pil - Prawns in Garlic and Chilli

Gambas Pil Pil is a delicious, quick and easy Spanish tapas recipe.

Prep time: 4 MinCook time: 5 MinTotal time: 9 Min

Ingredients

8-9 raw tiger prawns (shrimp) - deveined
3 tablespoons of extra virgin olive oil
1 large garlic clove - very finely chopped (I use a garlic press)
1 teaspoon sweet smoked paprika
1 teaspoon dried red chilli flakes
freshly chopped flat-leaf parsley (leaves only), enough to make 3 tablespoons
1 lemon
sea salt

To serve

fresh crusty bread for dipping and mopping

Instructions

Prepare the ingredients as it will cook fast!

Pat the prawns dry with kitchen paper, devein them by running the tip of a knife down the backs of the peeled prawns and pulling out and discarding the dark vein.
Heat the oil in a small frying pan over medium-high heat, add the garlic and chilli, and fry for 30 seconds to infuse the oil with flavour. Then, stir in the paprika.
Now add the prawns and cook for just 1 to 2 minutes on each side (depending on their size).
Add most of the parsley and squeeze over half the lemon juice. Then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
Serve hot with crusty bread for dipping and mopping, and the remaining lemon cut into wedges for squeezing over.

https://www.aglugofoil.com/2019/08/gambas-pil-pil-prawns-with-garlic-and.html

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Bangers and Mash with Onion Gravy

noreply@blogger.com (Jan Bennett) — Mon, 04 May 2026 06:10:57 +0000

A great British classic: Sausages and mash with the BEST caramelised onion gravy recipe! Trust me, any 'quick' recipe for onion gravy will not be the same.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Sausages with onion gravy are a big thing here in the UK - we call it 'bangers and mash'.

I know. What are we Brits like with our mad names for dishes such as toad in the hole (sausages in Yorkshire pudding) and Bacon and Onion Roly Poly Pudding!

Recipe Top Tips!

It will look like you have far too many onions, as once they cook down, you'll be surprised that it might then look like you don't have enough onions! My photo of the ingredients (below) does not show all the onions I used.

The addition of red currant jelly gives a nice sheen to the gravy, but you can leave it out if you still need to - it's not worth going out to buy a jar to only use it for this recipe. I already had a jar because I made braised red cabbage last week.

If you want a proper rich onion gravy, it can not be rushed - good things come to those who wait. The onions become caramelised, sticky and sweeter as they cook, and the end result is rich, dark, to-die-for onion gravy.

If you don't drink wine, don't stress about adding it because once it has cooked dow,n there is no alcohol.

Ingredients

butter

mild olive oil - or vegetable oil

sprigs of thyme

onions

sugar

plain flour (all-purpose)

red wine

red wine vinegar

Worcestershire sauce

red currant jelly

beef stock. I used a Knorr Rich Beef Stock Pot

How to make it

In a large frying pan, melt the butter with the olive oil over a medium heat, add the thyme and cook for a minute or two to infuse the flavours of the herbs and then discard the thyme.

Add the onions, coating them well with the butter and oil. Sprinkle with sugar and a pinch of salt, then slowly cook them for 45–50 minutes.

Stir occasionally until sticky and caramelised.

Now add the flour and stir well to coat the onions.

Cook for a minute or two, then pour in the wine and vinegar. Turn up the heat and let the mixture reduce by half, which should happen quickly. Keep stirring to avoid any lumps.

Pour in the stock and Worcester sauce. Stir in the red currant jelly.

Bring to a boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of a spoon.

If it cooks a little too long and becomes too thick, just add a splash of water.

Meanwhile, cook your sausages and make the mash (if serving).

Check out the change in colour as the onion gravy reduces down - rich, dark and delicious! 😋

What to serve with onion gravy

Sausages and creamy mashed potatoes are essential, but you can add peas as well if you wish. I served ours just as it is.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

bangers and mash with onion gravy, sausage and mash with onion gravy, caramelised onion gravy,

dinner, main

British

Yield: 4

Author: Jan Bennett

Bangers and Mash with Onion Gravy

Rich and delicious onion gravy, perfect for bangers and mash (sausage and mash) or roast beef.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

30g butter
1 tablespoon of mild olive oil - or vegetable oil
2 sprigs of thyme
5 medium-sized onions - peeled and thinly sliced
a pinch of salt
2 teaspoons of sugar
1 tablespoon of plain flour (all-purpose)
175ml red wine
1 teaspoon of red wine vinegar
400ml beef stock; I used a Knorr Rich Beef Stock Pot dissolved in 380ml of hot water
1 tablespoon Worcestershire sauce
1 heaped tablespoon of red currant jelly
1 teaspoon ground black pepper

Instructions

In a large frying pan, melt the butter with the olive oil over medium heat, add the thyme and cook for a minute or two to infuse the flavours of the herbs and then discard the thyme.
Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt, and slowly cook the onions down for 45-50 mins, occasionally stirring until sticky and caramelised.
Meanwhile, cook your sausages and make the mash (if serving).
Add the flour to the onions and stir until they are evenly coated. Cook for a minute or two, then pour in the wine and vinegar. Increase the heat and reduce the mixture by half, stirring constantly to prevent any lumps from forming.
Pour in the stock and Worcestershire sauce, stirring well. Add the red currant jelly, bring it to a boil, and let it simmer for 8-10 minutes until the gravy darkens and thickens enough to coat the back of a spoon. If it becomes too thick, simply add a splash of water to adjust the consistency.
Season with black pepper and adjust the seasoning as needed—there's usually no need to add salt due to the saltiness of the stock pot. Serve over sausages and mashed potatoes.

https://www.aglugofoil.com/2022/10/bangers-and-mash-with-onion-gravy.html

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Cheese and Tomato Quiche

noreply@blogger.com (Jan Bennett) — Fri, 01 May 2026 06:05:39 +0000

Easy quiche recipe using ready-made pastry. Find out how to make a quiche using this as a guide; you can include your favourite ingredients.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated November 2025

A nice slice with a cuppa will do as a snack, or, of course, serve with a side salad for a perfect lunch.

Equipment

You really do need a 23cm (9-inch) loose-bottomed tart tin for this; otherwise, you won't be able to get the quiche out without it breaking—been there, done that!

Once you have a loose-bottomed tin, you'll wonder how you ever managed without one.

Recipe top tips!

Avoid the temptation to rush cooking the onions; otherwise, they’ll end up tasting raw.

Don't forget the salt, or your quiche will taste bland.

Ingredients

cheddar cheese

salt

eggs - free range, of course

milk

baby tomatoes

ready-made shortcrust pastry

unsalted butter and oil - for frying

onions

Once your quiche is cooked, allow it to cool for about 5 minutes before carefully transferring it to a wire rack to cool properly- unless you are serving it hot.

Serve hot, warm or cold with a nice leafy salad.

This post was updated in 2025, so this little bit about the oven is old news! 😉

Readers of this blog may have seen my post about my fancy pants' new Stoves Sterling Oven and Hob, which has a rather marvellous 'Intensive bake' option.

It's perfect for cooking quiches and tarts since it eliminates the need to 'blind bake' the pastry first.

Using base and top heat with a fan, for me anyway, is a good thing as I'm put off by baking because of the faff of having to part-cook and then return to the oven - it's too much of a botheration!

You might also like my Easy Crustless Quiche Recipe; no pastry means far fewer calories! If you're counting, of course.

Or this Cheese and Spring Onion Quiche 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cheese and tomato quiche, easy quiche recipe, quiche recipe, best quiche recipe

lunch, snack

English

Yield: 6

Author: Jan Bennett

Cheese and Tomato Quiche

Easy and delicious quiche recipe, is perfect as a snack or a light lunch. You will need a 23cm (9-inch) loose-bottomed tart tin.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

1 x 500g ready-made block of shortcrust pastry
180g Cheddar cheese - grated
150ml milk
4 eggs - free range, of course
a big pinch of salt

For the filling

10g unsalted butter and a tiny amount of oil - for frying
2 large brown onions - peeled and thinly sliced
a few baby (grape) tomatoes - sliced

Instructions

Preheat your oven to 180°C/350°F

Roll out your pastry and line your tin with pastry, overlapping the edge, since the pastry will shrink a bit when cooked.
Prick the bottom of it with a fork (or use baking beans) this is so the pastry doesn't rise in the middle, and bake the pastry for about 10 to 15 minutes.
*If your oven has an 'Intensive Bake' feature, there's no need to do this, just pour the mixture into your pastry-lined tin*
When it comes out of the oven, allow the pastry to cool (still in the tin as we're not finished yet). Trim the pastry around the top edge with a sharp knife.
Heat the butter and oil in a frying pan and fry the onions until nicely softened - covering with a lid will speed up the cooking. Stir now and then, don't let them colour, just soften. It's important not to rush this; otherwise, the onions will taste raw.
Get a jug as it will be easier to pour the mixture later. Mix the milk, eggs, and cheese (keep back a small amount of cheese for the top) and add a big pinch of salt.
Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry-lined tin.
Pour the rest of the remaining egg mixture over and fill it almost to the top.
Arrange the sliced tomato over the top and sprinkle with the remaining cheese.
Put the tin onto the middle shelf of your preheated oven and bake for 25 to 30 minutes until the egg has set and is nice and golden.
Let it cool for about 5 minutes before carefully transferring it to a wire rack to cool completely—unless, of course, you’re planning to serve your quiche hot.
Serve hot or cold with a nice leafy salad.

https://www.aglugofoil.com/2023/04/cheese-and-tomato-quiche.html

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Chicken Cacciatore Jamie Oliver

noreply@blogger.com (Jan Bennett) — Fri, 01 May 2026 06:04:18 +0000

This chicken cacciatore recipe with spaghetti and smoky tomato sauce is easy to make. No need for a slow cooker; this dish can be prepared and cooked in just 30 minutes!

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated November 2025

There are many versions of chicken cacciatore; most are stews and don't include pasta, but I particularly like this recipe.

Don't let the long list of ingredients put you off—this is truly delicious! 😋

Flicking through Jamie Oliver's 15 Minute Meals book, I decided this just had to be made like now, TODAY!

By the way, have you heard of the audible book Reset Your Health by Jamie Oliver? It's interesting listening and there's an audible free trial for a month.

Back to the book! You'll find recipes covering everything from chicken, beef, pork, lamb, fish, pasta, soups and sarnies, veggies and breakfast.

There's a really informative part of the book about nutrition showing every recipe from the book by picture and giving the kcal, fat, sugar and saturated fat content.

Jamie's 15-Minute Meals is a hardback book, and I love the ribbon bookmark sewn into the spine; so many cookbooks don't have one.

So, do Jamie Oliver meals really only take 15 minutes?

Sorry to disappoint, but no, they definitely take longer than 15 minutes!

You need to gather and prepare the ingredients first; only then do you stand a chance of the recipes taking 15 minutes or less to cook. 😉

So far, aside from this chicken cacciatore, I've only tried one other recipe from this book, and that took me 30 minutes just to chop and prep the ingredients!

It’s probably because my kitchen is so small that I have to tidy up as I go; otherwise, I wouldn’t be able to cook.

Once that was sorted, the meal took under 15 minutes to cook and plate up.

Recipe top tips!

Get all the ingredients prepared before you start cooking - and have a tidy-up.

The recipe says 700g passata, but I only used 400g and found it to be enough for 2. Remember, you can always add more.

Don't fuss about using Chianti wine because any red wine will do since there's only a tiny amount in the recipe.

Just use a red wine you will drink, rather than waste money. In fact, there's such a small amount of wine that you can even leave it out altogether. 😉

I do love him, but as with most of Jamie Oliver's recipes, he thinks we're all rich and have a never-ending pot of money!

In this recipe alone, there are so many ingredients that it would be quite expensive to use every single one.

I didn't bother with rosemary since I couldn't get any, and I'm not keen on the taste of it either.

Use chicken thighs rather than breasts, as they can go a bit dry.

The book says to use stone-in olives, but then tells you to take them out when it's cooked - what's that all about?! 😐

Okay, olives with the stone in are supposed to have more taste. But to me, for use in a recipe, it's just unnecessary and too much agg (aggravation), in case you don't speak my mad language!

Ingredients

4 skinless and boneless chicken thighs (to serve 4 people). I recommend using six thighs, depending on their size.

olive oil

125g oyster mushrooms

125g chestnut mushrooms

4 rashers of smoked pancetta

2 sprigs of rosemary (I didn't add rosemary as I didn't have any)

2 anchovy fillets - finely chopped (you can season with salt instead if you wish)

2 jarred red peppers (in oil, not brine or vinegar)

a small handful of pitted black olives

2 cloves of garlic

1 fresh red chilli

60ml Chianti wine (you can leave this out, such a small amount makes no difference)

700g passata - I only used 400g and found it to be enough for 2, but you can always add more

1 small bunch of fresh basil

320g dried whole-wheat spaghetti (I used regular, as I'm not a fan of whole-wheat)

freshly grated Parmesan cheese - for sprinkling

With your ingredients at the ready and the kitchen nice and tidy, the kettle is boiled, and a large frying pan and a large saucepan are to hand.

Let's cook!

You might also like Jamie Oliver's Tunisian Prawn Spaghetti 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken cacciatore Jamie Oliver, chicken and pasta, chicken cacciatore with spaghetti Jamie Oliver,

main, chicken, pasta

Italian

Yield: 4

Author: Jan Bennett

Chicken Cacciatore Jamie Oliver Recipe

Easy and delicious - chicken and pasta are the perfect combo!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

For the chicken and sauce

4 skinless and boneless chicken thighs (to serve 4 people) I say use 6 thighs
olive oil
125g oyster mushrooms
125g chestnut mushrooms
4 rashers of smoked pancetta
2 sprigs of rosemary (I left it out)
2 anchovy fillets - finely chopped (you can season with salt instead if you wish)
2 jarred red peppers in oil (not brine or vinegar)
a small handful of pitted black olives
2 cloves garlic
1 fresh red chilli
60ml Chianti wine (you can leave this out, such a small amount makes no difference)
700g jar of passata - I only used 400g and found it to be enough
1 small bunch of fresh basil leaves

For the pasta

320g dried whole-wheat spaghetti (I used regular as I'm not a fan of whole-wheat)
freshly grated Parmesan cheese - for sprinkling

Instructions

Cut the chicken into 2.5 cm (1 inch) chunks, then put them into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
Roughly chop the chestnut mushrooms and tear the oyster mushrooms. Finely slice the pancetta, then add it to the pan with the rosemary leaves, anchovies, and torn peppers.
Squash and add the olives, then turn the heat up to medium-high, tossing regularly until golden.
Put the pasta into a large pan, cover with boiling salted water and cook according to the packet instructions.
Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine (if using) and the passata (I found 400g to be enough, but you can add more, then season to taste.
Tear through and stir in some basil leaves.
Finely grate the Parmesan. Drain the pasta, reserving half a cupful of the starchy cooking water, then tip onto a platter and spoon over the sauce.
Scatter with the remaining basil leaves and the grated Parmesan. Toss together, loosening with a splash of the cooking water if needed.

https://www.aglugofoil.com/2012/10/chicken-cacciatore-spaghetti-and-smoky.html

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Best Baked Mac and Cheese Recipe

noreply@blogger.com (Jan Bennett) — Wed, 15 Apr 2026 09:24:00 +0000

Ultimate mac and cheese - a classic baked pasta casserole loaded with gooey cheese, topped with a delicious golden-brown, crispy panko crumb.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

You can use any macaroni pasta you like. I used Garofalo elbow macaroni. Available in any good supermarket.

Panko breadcrumbs are a Japanese-style breadcrumb that’s lighter, crispier, and flakier than the regular kind. Made from crustless white bread turned into airy flakes and then dried, which gives them their signature crunch.

What sets panko apart

Light, flaky texture - the crumbs are larger and more irregular than standard breadcrumbs

Exceptional crispness - they stay lighter and crunchier when fried

Lower oil absorption - perfect for dishes like katsu, croquettes, or breaded chicken

Made from crustless white bread - this gives panko its signature airy feel

You could make your own panko by using crustless white bread, grated into flakes, and dried in a low oven. But it's far easier to buy Panko breadcrumbs in any good supermarket or on Amazon. 😉

What do we need?

1 x 20cm x 20cm (8inch x 8 inch) shallow ovenproof dish

large saucepan

large bowl

small bowl

a wooden spoon

Ingredients

elbow macaroni

unsalted butter

extra matured (sharp) cheddar cheese

sweet smoked parika

plain (all-purpose) flour

Dijon mustard - not vital, but adds a very slight tang to the sauce 😋

full-fat (whole) milk

sea salt

FULL instructions are in the Printable Recipe Card below

How to make macaroni cheese

Cook the macaroni until al dente, following the packet instructions.

Drain, transfer to a large bowl, add a little butter, and stir to coat evenly. Cover with clingfilm, set aside, and move on to making the sauce.

Make a roux by melting the butter and stirring in the flour. Cook for a few minutes until it turns a darker colour.

Pour in the milk a little at a time, stirring constantly until the mixture becomes smooth. Mix in the Dijon mustard and season with salt to taste - important!

Add the cheese to the sauce and mix well. Pour the sauce over the cooked macaroni, stirring until everything is well coated.

Mix the cheese and panko together with paprika for the crispy topping.

Transfer the mixture into a shallow ovenproof dish.

Sprinkle the cheese and panko mixture evenly over the macaroni.

Bake uncovered on the middle rack of your preheated oven 200°C/400°F for about 15- 20 minutes, until the topping is golden and crispy.

Serve while still piping hot with a nice side salad.

You might also like Macaroni Cheese with Tomatoes.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

best baked mac and cheese recipe, easy macaroni cheese recipe, classic mac and cheese,

main, dinner

American, British,

Yield: 2-4

Author: Jan Bennett

Best Baked Mac and Cheese Recipe

Best baked mac and cheese recipe. Topped with golden-brown, crispy panko crumb.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

230g dried macaroni
10g unsalted butter

Mix the following in a small bowl and set aside

60g extra mature (sharp) Cheddar cheese - grated
2 tablespoons panko breadcrumbs
1 teaspoon sweet smoked paprika

For the sauce

30g unsalted butter
2 tablespoons plain (all-purpose) flour
120g extra mature (sharp) Cheddar cheese - grated
1½ teaspoons Dijon mustard
400ml full-fat (whole) milk
a pinch of sea salt - to taste

Instructions

Preheat the oven to 200°C/400°F or Gas 6

Put the dried macaroni into a large pot of boiling salted water and cook, uncovered, until al dente, following the packet instructions. Drain, transfer to a large bowl, add the 10g of butter, and stir to coat evenly. Cover with clingfilm, set aside, and move on to making the sauce.

To make the sauce

In a saucepan, melt 30g of butter and stir in the flour to make a roux. Cook for a few minutes until it turns a darker colour; this step is key to avoiding a raw flour taste and a lumpy sauce. Pour in the milk a little at a time, stirring constantly with a wooden spoon until the mixture is smooth.
Gently bring to a boil over low heat, stirring constantly until the mixture thickens. Mix in the Dijon mustard and season with salt to taste. Skipping the salt will result in a bland-tasting sauce!
Add the cheese to the sauce and mix well until the cheese has melted and the sauce is smooth again.
Add the cooked macaroni to the saucepan, stirring until everything is well coated, then transfer the mixture into a gratin dish.

To finish the dish

Sprinkle the cheese and panko mixture evenly over the macaroni, then set it on the middle rack of your preheated oven. Bake for about 15- 20 minutes, until the topping is golden and crispy. Serve immediately.

https://www.aglugofoil.com/2026/04/best-baked-mac-and-cheese-recipe.html

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Baked Figs with Goat Cheese

noreply@blogger.com (Jan Bennett) — Tue, 07 Apr 2026 04:26:00 +0000

Sweet, jammy ripe figs are wrapped in foil and baked with tangy goat cheese, crunchy chopped pistachios, and a drizzle of balsamic, creating a delicious sweet-and-savoury treat.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

An easy dinner party recipe that's ready in just 15 minutes.

What are figs?

Figs are the fruit of the ficus tree, which is part of the mulberry family. They have a unique, sweet taste, soft and chewy texture, and are filled with slightly crunchy, edible seeds.

Fresh figs are fragile and don’t last long, so they’re often dried to extend their shelf life. The result is a sweet, healthy snack you can enjoy all year round.

Figs come in many different varieties, each with its own unique colour and texture, but my favourite is the Bursa fig.

Bursa is a medium-to-large black fig, mainly grown in Turkey, with a rich honey-like flavour when fully ripe and tender, and a deep purplish-black skin.

You know when the fruit is ripe because the skin is velvety to the touch.

I could only get brown figs in Tesco's that were from Israel; they were much smaller than the Bursa fig, but still delicious.

Health benefits of fresh figs

An 80g serving of fresh figs (approx. two medium-sized figs) counts as one of your five-a-day 😊

high in fibre

rich in antioxidants

can support healthy blood pressure

bone-friendly minerals

can improve diet quality and aid weight management

An 80g serving of fresh figs provides

34 kcal/148KJ

1g protein

0.2g fat

7.6g carbohydrate

1.6g fibre

160mg potassium

12mg magnesium

30mg calcium

120mcg carotene

Ingredients

2 ripe figs

40g of soft goat's cheese

a few unsalted pistachios - roughly chopped

good-quality balsamic vinegar - to drizzle

a few freshly snipped chives - to serve

I bet you're thinking chives - what the what?! I agree, but trust me, they work in this recipe. 😉

How to bake figs in foil

Recipe in the printable recipe card below.

Cut a cross in each fig, leaving the base connected. Open out each fig and put half of the goat's cheese in the middle.

Put a fig in the middle of a square of strong kitchen foil - I use strong non-stick kitchen foil.

Sprinkle with chopped pistachios and drizzle with balsamic vinegar.

Pull up the sides of the foil to make a loose parcel.

Put onto a baking sheet in a preheated oven and bake for 15 minutes.

Open the parcels and sprinkle with a few snipped chives. Then serve immediately, still in the foil.

Here's another baked fig and goat cheese tart you will love. 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

baked figs with goat cheese, fig and goat cheese recipe,

starter course, dinner party

English

Yield: 2

Author: Jan Bennett

Baked Figs with Goat Cheese

Fresh figs are baked in foil with pistachios, drizzled with balsamic vinegar, and served warm straight from the oven.

Prep time: 2 MinCook time: 15 MinTotal time: 17 Min

Ingredients

You will need a square of kitchen foil for each fig

2 ripe figs
40g of soft goat's cheese
a few unsalted pistachios - roughly chopped
good-quality balsamic vinegar - to drizzle
a few freshly snipped chives - to serve

Instructions

Preheat your oven to 200°C/400°F or Gas 6

With a sharp knife, slice a cross into each fig, keeping the base intact. Gently open each fig and place half of the goat cheese in the centre.
Place a fig in the centre of a square of sturdy kitchen foil, sprinkle with chopped pistachios, and finish with a drizzle of balsamic vinegar.
Pull up the sides of the foil to make a loose parcel. Repeat with the other fig.
Put them onto a baking sheet in a preheated oven and bake for 15 minutes. Open the parcels and sprinkle with a few snipped chives. Then serve immediately, still in the foil.

https://www.aglugofoil.com/2025/07/fig-and-goat-cheese-recipe.html

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Sausage and Apple Traybake

noreply@blogger.com (Jan Bennett) — Tue, 07 Apr 2026 03:30:00 +0000

You will love this! Sausages with a tasty mix of potatoes, sweet potatoes, apple, onion, honey, and sage. Traybakes, also known as sheet pan dinners, are super easy and quick to prepare.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

*Post updated April 2026

An easy midweek dinner that can also be made as a meal for one. Delicious!

Jamie Oliver adds parsnips to his sausage bake, but I prefer to use sweet potatoes.

Okay, readers of this blog will know I'm supposed to be trying to lose some weight (again)!

So, while my recipe isn't exactly calorie-free, as it contains potatoes, I used reduced-fat sausages, which have far fewer calories than regular pork sausages.

This is an easy midweek dinner; all you need is a suitably sized large baking tray (non-stick) that's big enough for the ingredients to be spread evenly.

Or, you could use a shallow roasting tin. If you don’t have one, you can grab a disposable foil tray from the supermarket—just be sure it doesn’t bend when you take it out of the oven.

Although they are sold as disposable, you can give them a quick wash and then put them into your recycling waste.

The roasting tray I used was my beloved SCANPAN. At the time of writing, I have had that pan for just over 11 years, and it's still non-stick! 😃

Which oil to use on non-stick pans?

The secret to looking after any non-stick cookware is the type of oil you use.

Most low-calorie oils ruin the coating because they contain something called lecithin.

Lecithin tends to cling to nonstick coatings and can, over time, damage your pans and air fryers. 😱

I use Crisp 'n' Dry spray oil in my pans and air fryers.

Can I make this vegetarian?

Yes, of course!

For a veggie sausage traybake, just use vegetarian sausages, such as Linda McCartney's.

However, you would need to add them to the potatoes and apples after about 10 minutes, and not from the beginning of the recipe.

Sausage traybake ingredients

olive oil - or rapeseed oil (vegetable)

reduced-fat or regular sausages

onion

sweet potatoes

potatoes

a few fresh sage leaves

runny honey

sea salt and freshly ground black pepper

eating apples, I used Braeburn

Knorr chicken stock cube (you can use vegetable stock), but chicken gives more flavour 😉

freshly chopped flat-leaf parsley

Other traybake recipes you might like:

Chicken with Chorizo and Peppers Traybake

Pork and Pepper Traybake

Cheesy Vegetable Traybake

Easy meal for one

You can easily make this recipe to serve just one person.

If there are more than two of you, you can add more of everything, including sausages. 😉

It's important to avoid overcrowding the tray; otherwise, the food won't cook properly.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sausage traybake, easy sausage sheet pan dinner, sausage and apples,

main, dinner,

English

Yield: 2

Author: Jan Bennett

Sausage and Apple Traybake

Traybakes or sheet pan dinners are some of the easiest and quickest meals you can make. Throw everything onto a tray and bake it!

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

mild olive oil - or vegetable oil
4 - 6 reduced-fat sausages
1 large onion - peeled and cut into wedges
1 large sweet potato - peeled and cut into chunks
2 medium-sized potatoes - skin on and cut into chunks
a few fresh sage leaves
2 tablespoons of runny honey
sea salt and black pepper - taste
2 eating apples, I use Braeburn or Pink Lady varieties - cored and cut into wedges
½ of a Knorr chicken stock cube - dissolved in just 120 ml hot water
freshly chopped flat leaf parsley - leaves only and chopped

Instructions

Preheat the oven to 200°C/400°F or Gas 6

Place the sausages, onions, sweet potatoes, and potatoes on a baking tray. Drizzle with a little oil and runny honey, sprinkle with sea salt and black pepper, then toss everything together to coat well.
Ensure the sausages are placed on top of the other ingredients, then put the dish in the oven for 20 minutes (don't forget to set a timer)!
After 20 minutes, take it out of the oven and remove any excess liquid, if present. Add in the apples and sage leaves, then give everything a quick stir.
Pour in a small amount of the stock, just enough to add some moisture (I used 80 ml out of the 120 ml).
Bring the sausages to the top again so they brown, then put them back in the oven for another 20 minutes.
Once everything is perfectly cooked, sprinkle the chopped parsley on top and get ready to dive in!

Notes

For a veggie sausage traybake, use vegetable stock and vegetarian sausages, such as Linda McCartney's.

However, you would need to add them to the potatoes and apples after about 10 minutes, and not from the beginning of the recipe.

https://www.aglugofoil.com/2021/02/sausage-traybake.html

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Traditional Bread Pudding Recipe

noreply@blogger.com (Jan Bennett) — Fri, 03 Apr 2026 03:47:00 +0000

This old-fashioned bread pudding recipe was very popular in wartime 1940s England because it was cheap to make, and just one slice is very filling.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Best served while still warm with a cuppa, it's a great way to use leftover bread.

By the way, this is nothing like bread and butter pudding!

It is quite dense and stodgy, making it proper comfort food and a great way to use up stale bread. It can be eaten hot or cold.

Source: wiki Food historians trace the origins back to the early 11th and 12th centuries, when resourceful cooks found creative ways to use stale, leftover bread rather than let it go to waste.

In 13th-century England, bread pudding was called "poor man’s pudding" because it was a common favourite among the lower classes.

Bread pudding

I hadn't had bread pudding for years, until a couple of weeks ago, when I made Bacon and Onion Roly Poly Pudding, which got me thinking about the food we had when I was a kid.

If you've never tried bread pudding before, you haven't lived and have been missing out! 😉

My nan used to make it and, of course, so did my mum. I'm not one for cakes or puddings, but this is a glorious thing.

Thankfully, things have come a long way since the 1940s, and now we can use milk instead of water!

Hot or cold, this is good stuff! 😋 Proper old-fashioned food. Oh, and when it's cooking, your kitchen will smell amazing.

Nothing fancy about it, and certainly, no cooking skills are needed.

What's the best bread to use?

Any regular crusty loaf, such as a bloomer (not the pre-sliced sandwich stuff), but it's important that it's 2 or 3 days old.

Why do we need to cut the crust off the bread and soak it in milk?

If you don't, the finished bread pudding will have hardish lumps.

The bread also needs to be soaked in milk to avoid a dry bread pudding.

Can you freeze bread pudding?

I know people who have frozen it after it’s completely cooled. I’ve never done it myself, so I can’t really give advice.

But here’s my question: Why freeze it? It’s so delicious that we never have any leftovers anyway!

Ingredients

1 x 600g stale loaf - you need 400g after the crust is removed

380ml of milk

1 large egg - free-range, of course

60g of soft dark brown sugar

350g dried mixed fruit

2 teaspoons of ground cinnamon

1 teaspoon nutmeg

2 tablespoons mixed spice (not All Spice), as the two are completely different

120g unsalted butter - melted

caster sugar - for sprinkling over the top when it comes out of the oven

Let's find out how to make it!

Gather and prepare the ingredients.

Full instructions are in the printable recipe card below.

Cut the crusts off and cut into small cubes, and tip into a large mixing bowl.

Let the prepared bread soak in the milk for around 30 minutes.

Add all the remaining ingredients.

Use a wooden spoon to mix it together.

Line a 22cm (9 inches) square tin with greaseproof paper (baking/parchment) and pour in the mixture.

Bake in your preheated oven for about 1 to 1¼ hours.

Keep an eye on it and check, as it may need to be covered with kitchen foil if it starts to brown too much.

When it’s done cooking, a skewer should slide in easily and come out clean.

Sprinkle a little caster sugar over the top and eat either warm or cold.

Best served warm with a cuppa (a cup of tea)! 😋

Equipment

a non-stick 9-inch square baking dish

digital kitchen scales

a mixing bowl

a wooden spoon (don't use a hand mixer for bread pudding)

a wire rack for cooling when cooked

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

traditional bread pudding recipe, old fashioned bread pudding, english bread pudding, 1940s bread pudding,

snack,

English

Yield: 9

Author: Jan Bennett

Traditional Bread Pudding Recipe

Make this, and your kitchen will smell amazing. Serve with a nice cuppa!

Prep time: 35 MinCook time: 1 H & 15 MInactive time: 25 MinTotal time: 2 H & 15 M

Ingredients

1 x 600g stale loaf of bread - you need 400g after the crust is removed
380ml of milk
1 large egg - free-range, of course
60g of soft dark brown sugar
350g dried mixed fruit
2 teaspoons of ground cinnamon
1 teaspoon nutmeg
2 tablespoons mixed spice (not allspice), as that is completely different
120g unsalted butter - melted
caster sugar - for sprinkling over the top when it comes out of the oven

Instructions

Preheat your oven to 180°C/160°C fan or 350°F or Gas 4

Remove the crust from the bread and cut it into small cubes. Place them in a large mixing bowl, pour the milk over, and give it a quick stir before letting it soak for about 30 minutes. Soaking the bread is a must.
After 30 minutes, use your hands to squish the milk-soaked bread between your fingers until all the large lumps are gone.
Add all the remaining ingredients and mix well with a wooden spoon.
Line a 22cm (9 inches) square tin with greaseproof paper (baking/parchment) and pour in the mixture.
Bake in your preheated oven for about 1 to 1¼ hours.
Keep an eye on it and check around the 50-minute mark, as you might need to cover it with kitchen foil if it begins to brown excessively.
Once cooked, a skewer inserted should come out clean. Let it cool in the tin before transferring it to a wire rack.
Sprinkle a little caster sugar over the top and eat either warm or cold. I say it's best served warm with a cup of tea!

Notes

You can use a loose-bottomed baking tin, but you must line it with greaseproof (baking paper) so it comes up the sides a bit, or you might have a leak!
Your hands and a wooden spoon are best when mixing bread pudding; don't use a hand mixer.
Be sure to use mixed spice and not All spice, as they are different.

https://www.aglugofoil.com/2016/03/old-fashioned-bread-pudding-recipe.html

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Bombay Potatoes Recipe Jamie Oliver

noreply@blogger.com (Jan Bennett) — Wed, 25 Mar 2026 05:58:00 +0000

Bombay Potatoes, or Bombay Aloo, is a delicious vegetarian Indian side dish that’s very easy to make.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

Okay, yeah, it's different to the usual Bombay potato recipes, but trust me, you will love it!

After seeing Jamie cook up his Empire Roast Chicken from Jamie's Great Britain book, I just had to make that as well.

Bombay Potatoes

Indian spiced roast potatoes are probably one of the easiest Indian side dishes you'll ever make.

It has to be said, Jamie does come up with some amazing ideas, and these Bombay potatoes are the best!

Who can resist these? Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry.

Well, welcome to Empire Roast Chicken, a combination of both of those things.

Your friends and family are going to love it. I love it, and you will love it."

I agree with him, his Empire Roast Chicken was so good. 😋

Since it’s just the two of us, I used fewer potatoes, four cloves of garlic, and only one tomato, but kept the same amount of everything else.

Ingredients

new potatoes

sea salt and ground pepper

mild olive oil

unsalted butter

black mustard seeds

cumin seeds

garam masala

turmeric

garlic

fresh red chilli

tomatoes

fresh coriander

What to serve with Bombay Potatoes

Chicken Tikka Masala

Slow Cooker Chicken Curry

Spicy Beef Curry - a Gordon Ramsay recipe

Recommended Equipment

a Shallow non-stick roasting tray

Search this blog for more Jamie Oliver recipes

Just type in Jamie Oliver in the search box at the top right of the home page.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

bombay potatoes jamie oliver, bombay aloo, easy bombay potatoes recipe,

side

Indian

Yield: 4

Author: Jan Bennett

Bombay Potatoes Jamie Oliver

Easy Bombay potatoes recipe.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

800g baby new potatoes
sea salt and ground pepper
2 or 3 tablespoons mild olive oil (not extra virgin)
10g unsalted butter
1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
1 bulb of garlic - separated into cloves and peeled, but left whole
1 fresh red chilli - deseeded and finely sliced
2 tomatoes - roughly chopped
a small bunch of fresh coriander

Instructions

Preheat the oven to 200°C/400°F/Gas 6

Cut any larger potatoes in half, then parboil them in a big pot of salted boiling water for 15 to 20 minutes, or until tender. Drain the potatoes and let them steam until dry.
Place a roasting tray over medium heat and add the olive oil, butter, mustard seeds, cumin seeds, garam masala, and turmeric—work quickly, as if the fat gets too hot, the mustard seeds will start popping everywhere!
Put the garlic cloves into the pan with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything, and then season well.
Finely slice and scatter in the coriander (stalks only), keeping the leaves in damp kitchen paper for later.
Put the potatoes into the oven for about 40-45 minutes, stirring them halfway through.
When you're ready to serve them, scatter them over the coriander leaves.

https://www.aglugofoil.com/2021/02/bombay-potatoes-jamie-oliver.html

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Pork Traybake Recipe

noreply@blogger.com (Jan Bennett) — Mon, 09 Mar 2026 06:49:00 +0000

Pork and peppers are made for each other! You will love this traybake because it's simple to make and the whole family will love it.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

Flavoured with lovely smoked Spanish paprika (Pimentón de La Vera), this is a yummy one-pan meal.

Cooking doesn't get any easier than throwing everything into a baking tray and leaving it to cook.

There's no real recipe since you can add whatever takes your fancy. 😉 Peppers, we love peppers!

If the weather’s nice, you can cook this on the BBQ using a suitable tray. There's nothing nicer than sitting outdoors eating and drinking with friends.

Ingredients

mild olive oil

sea salt and black pepper

sweet smoked

lean pork loin steaks

potatoes

yellow, red and green bell peppers

red onion

garlic

dried oregano

dried thyme

flat leaf parsley

I always use Pimentón de La Vera (Dulce), the sweet one. Available in any good supermarket.

They also sell a hot one, but some might find it too hot!

I've seen it sold on Amazon, but please don't pay a silly price since it's only £2 a tin in the supermarket.

Is Pimentón the same as Paprika?

Smoked paprika is often called pimenton or smoked Spanish paprika. It's made from peppers that are smoked and dried over oak fires.

This process gives the red powder a rich, smoky flavour. This smoked variety is available in either mild or hot.

Top tips!

If you make this with chicken, be sure to use skinless, boneless thighs, as breast fillets will probably end up dry.

To feed more people, just add more of everything!

Equipment

You will need a large non-stick roasting tray or dish.

So, with a fancy roasting dish in hand, this traybake was waiting to be made!

Just pile all your nicely seasoned vegetables, including potatoes and pork, into your roasting tin.

Then put it into the oven to cook.

Make this recipe your own!

Instead of pork, you could use skin-on chicken thighs.

You could add courgettes (zucchini) or aubergine (eggplant).

Or, you might like my Sausage and Apple Traybake Recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

pork traybake recipe, pork traybake with potatoes, pork and peppers

main, pork

English

Yield: 2-3

Author: Jan Bennett

Pork Traybake with Potatoes

Traybakes are so very simple to make and a great way to feed a crowd.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

mild olive oil (not extra virgin)
sea salt and black pepper
a good amount of smoked paprika
4 nice lean pork loin steaks, although a little bit of fat around the edge is a good thing
4 medium-sized (Maris Piper) or Russet potatoes - washed and sliced to about 1cm - don't bother peeling them
1 yellow, 1 red and 1 green bell pepper - cut into big bite-sized pieces
1 large red onion - cut into wedges
2 nice fat cloves of garlic - flattened with the back of a knife
a big pinch of dried oregano
a big pinch of dried thyme
flat leaf parsley - leaves only and chopped

Instructions

Preheat your oven to 200°C/400°F or Gas 6

Throw the sliced potatoes into your roasting tin and drizzle with olive oil. Season well with sea salt and black pepper, along with a good sprinkling of smoked paprika.
Use your hands to toss the potatoes until they’re well coated, then pop them into the preheated oven for about 20 minutes.
Remove from the oven and flip them over. Add the peppers, onion, and garlic to the tray, then sprinkle with oregano and thyme, and season with salt.
Rub each pork loin with olive oil and an extra sprinkle of smoked paprika, coating evenly. Place the pork in the tin, right on top of the peppers.
Put it back in the oven, uncovered and cook for about 20 minutes. Give everything a quick shake, then return it to the oven for another 25–30 minutes, adjusting the time based on the thickness of your pork and potatoes.
Make sure the potatoes are cooked through as well as the pork.
Sprinkle over the parsley and serve straight away.

Notes

Don't cut the potatoes any thicker than 1cm (half an inch) otherwise, they won't cook in time with the pork.

https://www.aglugofoil.com/2021/03/pork-traybake.html

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Easy Chimichurri Recipe

noreply@blogger.com (Jan Bennett) — Sat, 28 Feb 2026 06:18:00 +0000

Based on Gordon Ramsay's recipe, authentic chimichurri sauce is traditionally made using a pestle and mortar. Food processors, be gone!

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

In this recipe, I left out a few ingredients: coriander (cilantro) and mint, which Gordon Ramsay uses.

If you use a food processor, you will end up with mush that resembles baby food. 😦 So, my advice is to avoid using one.

Literally, this takes like 5 minutes, and a pestle and mortar takes just a few minutes to wash up.

I recommend using a granite pestle and mortar, as it makes grinding much easier. Make sure to choose one that’s large enough for your needs, not just for making chimichurri.

Where is chimichurri from?

Chimichurri is from Argentina and typically includes parsley, oregano, garlic, and red wine vinegar.

Chimichurri sauce ingredients

garlic

coarse sea or rock salt

sugar

flat leaf parsley

lemon

red wine vinegar

red chilli

red chilli flakes

dried oregano

black pepper

olive oil

Recipe top tips - please read!

Ingredient amounts are roughly what you need. Remember, if you don't like heat, add less chilli - start by adding just half, you can always add more.

When you first add the parsley, you'll think you have enough, but chances are, once the leaves are ground down, you might well need to add more.

The same goes for lemon and salt, etc 😉 If you don't want your sauce really garlicky, perhaps just use one clove.

Don’t skip the sugar; it helps mellow the garlic's sharpness.

How to make chimichurri sauce

Add the garlic, salt and sugar to a pestle and mortar.

Crush down with the pestle until you have a coarse, garlicky paste.

Tear the parsley into pieces (you’ll need more than you expect once it’s ground down), and keep adding more as you go.

Add the lemon zest, the juice from half a lemon, and the red wine vinegar.

Now add chopped chilli, chilli flakes and oregano.

Season with a little more salt and mix it together using the pestle.

Now add enough oil to lie just underneath the ingredients and give it another mix.

Sprinkle in a pinch of black pepper, give it a taste, and adjust with more salt or lemon if needed.

Here's another steak sauce recipe idea.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

easy chimichurri recipe, chimichurri sauce Gordon Ramsay, chimichurri sauce, for steak

sauce

Argentina

Yield: 2

Author: Jan Bennett

Easy Chimichurri Recipe

Chimichurri sauce for steak or chicken.

Prep time: 5 MinTotal time: 5 Min

Ingredients

2 cloves garlic - peeled and chopped into 3 or 4 pieces
a large pinch of coarse sea or rock salt
1 teaspoon of sugar
a big handful of flat-leaf parsley
1 lemon - zest plus the juice of half the lemon
1 teaspoon red wine vinegar
1 red chilli - deseeded and finely chopped
1 teaspoon red chilli flakes
1½ teaspoons dried oregano
black pepper - to taste
olive oil

Instructions

Add the garlic, salt and sugar to a pestle and mortar. Crush down with the pestle until you have a coarse, garlicky paste.
Now tear in the parsley (you'll need more than you think once it has been ground down), adding more as you go.
Add the lemon zest, the juice of half a lemon, and the red wine vinegar. Then stir in the chopped chilli, chilli flakes, and oregano.
Season with a little more salt and mix it using the pestle. Now add enough oil to lie just underneath the ingredients and give it another mix.
Sprinkle in a pinch of black pepper, give it a taste, and adjust with more salt or lemon if needed.

Notes

Ingredient amounts are roughly what you need. Remember, if you don't like heat, add less chilli - start by adding just half, you can always add more.
When you first add the parsley, you'll think you have enough, but chances are, once the leaves are ground down, you might well need to add more.
The same goes for lemon and salt, etc. If you don't want your sauce really garlicky, perhaps just use one clove.
Don't leave the sugar out, it helps to take the harshness away from the garlic.

https://www.aglugofoil.com/2023/09/chimichurri-sauce-pestle-and-mortar.html

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Vegetable and Bean Chilli

noreply@blogger.com (Jan Bennett) — Fri, 13 Feb 2026 06:15:00 +0000

This easy one-pot chilli is loaded with veggies, peppers, canned beans, and lentils. It’s vegetarian, hearty, healthy, and absolutely delicious!

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

*Post updated February 2026

It’s simple and requires just one pot, basic ingredients, and comes together in just over an hour.

Campfire vegetarian chilli

Last year we went camping, and this veggie chilli is perfect to take camping as it's really easy to heat up on your camping stove.

We took the chilli in a storage container with a packet of microwave rice, all you do is heat them up in 2 frying pans rather than the microwave - a nice and easy first night camping!

Lentils

Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc.

They're also a great source of plant-based protein and fibre. So they are great for anyone following a plant-based diet.

Courgettes

Courgettes, also known as zucchini, do not need peeling. Just slice off each end and discard, then prepare as the recipe directs.

Ingredients

pre-cooked puy lentils or use a can (drained from water)

onions

red and green bell peppers

celery

garlic

courgettes (zucchini)

tomato puree (paste in the US)

canned kidney beans in chilli sauce

canned tomatoes - be sure to use good quality ones, or your sauce won't be half as nice

red chillies

vegetable stock, or chicken if you are not a vegetarian

spices - chilli powder and cumin

Top tips!

You could turn this into a Vegetarian Chilli con Carne by adding soya mince and, perhaps, leaving out the lentils.

If you’re not a vegetarian, opt for a chicken stock cube instead of a vegetable one, as it adds much more flavour. 😉

Equipment

a large lidded frying pan or saucepan

a wooden spoon - you don't have to use a wooden spoon, but they are handy, and I put mine in the dishwasher - they survive a surprisingly long time.

Gather and prepare the ingredients

Cook the onions, then add the chilli, garlic and tomato puree.

Add the carrots and peppers and cook. Then add the courgette and spices.

Now add the spices, beans and tomatoes.

Cook for a while, then add the lentils. Cook until the mixture has thickened.

Once the chilli has thickened, taste and adjust the seasoning.

Serve with rice.

Can you freeze vegetable chilli?

Yes, you can and actually, it freezes really well. Just be sure to let it completely cool before transferring it to a suitable container.

If you're not a vegetarian, you will like this Quick Chilli by Nigella Lawson.

Check out my handy kitchen equipment recomendations.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetable and bean chilli, vegetable chilli recipe, campfire chili,

dinner, main, vegetarian,

English

Yield: 6

Author: Jan Bennett

Vegetable and Bean Chilli

Packed with vegetables, beans and lentils. Filling, healthy and delicious!

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Ingredients

1½ tablespoons of vegetable oil
1 large onion - peeled and chopped into small dice
1 celery stalk - ribs removed and very finely sliced
1 red and 1 green bell pepper (capsicum) stalk and seeds removed and chopped
2 large carrots - peeled and grated (otherwise they'll take ages to cook)
1 courgette (zucchini) - thinly sliced and cut into half-moons
2 nice fat cloves of garlic - chopped finely
1-2 red chillies - seeds in, or remove if you don't like a bit of heat and finely chopped
2 teaspoons of chilli powder or to taste
1 teaspoon cumin
2 tablespoons tomato purée (tomato paste in the USA)
1 x 400g can of good-quality plum tomatoes - including the juice
1 Knorr vegetable stock cube (chicken if not vegetarian) dissolved in just 160ml hot water
1 x 400g can of kidney beans in chilli sauce - (drained and rinsed if yours are in water)
1 x 400g can of lentils (drained of water, so now the drained weight is approx. 260g) OR use a 250g pack of ready-to-eat puy lentils (they are not in water)
salt and freshly ground black pepper to taste

Instructions

Heat the oil in a large saucepan, toss in the onion and celery, and gently cook and stir for about 10 minutes until the onions are tender but not browned. Take your time - rushing can leave them tasting raw, and the longer they cook, the sweeter they’ll become.
Now add the carrots, courgettes and peppers. Stir well, then put a lid on and cook for a further 15 minutes, stirring now and then.
Add the garlic, red chilli, chilli powder, and cumin. Stir in the tomato purée and cook for 2 minutes to avoid it tasting bitter.
Add the tomatoes and their juice. Pour in the stock and bring it to a boil, then let it simmer for around 25 minutes, stirring occasionally.
Check everything is nice and tender, or cook until it is. Add the canned beans with their sauce, or if they’re in water, rinse and drain them thoroughly first.
Add the 'ready-to-eat' puy lentils and give everything a good stir. Let it cook gently for about 15 minutes, stirring occasionally. If it starts to look too thick, add a splash of water. If not using lentils, add another can of beans.
Taste the dish, adjust the seasoning, and add pepper as needed - you likely won’t need salt due to the stock cube. If desired, add a pinch of sugar or a dash of tomato ketchup for extra flavour.

Serving suggestions

plain, boiled rice
jacket (baked) potato
salad
grated cheddar cheese
sour cream

https://www.aglugofoil.com/2021/02/vegetarian-chilli.html

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Easy Marry Me Chicken Recipe

noreply@blogger.com (Jan Bennett) — Tue, 10 Feb 2026 06:32:00 +0000

A simple one-pan dish featuring tender chicken fillets smothered in a rich, creamy sauce. Ingredients include cream, parmesan, paprika, and sun-dried tomatoes.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Each ingredient brings loads of flavour, but they make a truly delicious dish when married together!

Why is it called marry me chicken?

You'll find many different answers on Google, so it's unclear where the name really came from.

The idea is that this chicken dinner is so irresistibly delicious, serving it to your special someone might just inspire a marriage proposal on the spot. 😉

Although it may not guarantee a proposal, it's sure to impress. You can make it just for one with surprisingly little effort.

Ingredients

Some recipes call for sliced mushrooms, but I decided to add spinach to mine for a healthy twist!

My recipe is for 2, although there is just enough sauce to serve 4 - we're just greedy people. 😊

But as it's so tasty, you will wish you had more sauce! 😋

To serve 4

You will need 4 chicken fillets, 50 ml more chicken stock and 30 ml more cream. Plus another 10 g of Parmesan.

Olive oil and butter:

Oil has a higher smoke point than butter, which helps prevent the butter from burning while still delivering its rich flavour.

Butter adds depth and richness to the sauce. Using both together is perfect for browning the chicken and cooking the shallots and garlic.

Plain (all-purpose) flour:

Coating the chicken in flour before frying it in oil and butter helps create a beautiful golden colour.

Chicken breast fillets:

Skinless chicken breast fillets are essential for this dish because they cook quickly. Chicken thighs will not taste the same and take longer to cook, so avoid them in this dish.

Spices and seasoning:

Salt, pepper, red pepper flakes, sweet paprika, and dried oregano all add spice and seasoning. Fresh basil leaves are used to garnish the dish and, of course, add even more flavour.

Eschalion (banana) shallots and garlic:

Shallots are a variety of onions that are milder and sweeter than white or brown onions. If you must, you can use red onion instead. Garlic adds a vital flavour to the final sauce.

Tomato purée (paste in the US):

Double-concentrated tomato purée is exactly what you need. It deepens the sauce’s colour and adds a rich, full-bodied flavour.

Sun-dried tomatoes:

Sun-dried tomatoes bring a rich tomato flavour and a touch of sweetness to any dish.

Chicken stock:

Stock is a base for the sauce, which, when the other ingredients are added, is so good you will want more!

Double (heavy) cream:

Will thicken up the whole sauce and make it truly delicious and creamy.

Parmigiano reggiano:

This hard Italian cheese adds the perfect finishing touch that only comes from being aged. You could use regular Parmesan, but it hasn’t been aged as long and doesn’t pack the same depth of flavour.

Equipment needed

A large frying pan, a pair of silicone tongs, and an instant-read digital kitchen thermometer.

So, how do we make it?

Full details in the printable recipe card below 😉

Spread the flour on a plate and press the chicken into it, making sure both sides are evenly coated.

In a large frying pan, heat the butter and oil over medium heat, then add the chicken.

Cook for 5 minutes, turn, and cook for 5 minutes (the chicken will not be cooked through at this stage).

Remove the chicken and put it onto a plate.

Turn the heat low. Add the shallot and garlic and cook while stirring.

Add the tomato puree, paprika, oregano, and chilli flakes, give it a stir, cook for a minute, then add in the sun-dried tomatoes.

Pour in the stock and add the cream and parmesan. Season with salt and pepper to taste.

Put the chicken back into the sauce, put a lid on the pan, and cook for 6 minutes. Turn the chicken and cook for another 5 minutes or so.

Check that the chicken is cooked through. Using a digital meat thermometer, the chicken should be 74°C (165°F) at its thickest part.

Add the spinach (if using) for just a minute or so to wilt. Remove the pan from the heat. Sprinkle over the basil leaves and serve right away.

What to serve with Marry Me Chicken

rice

tenderstem broccoli

mashed potatoes

pasta

crusty bread for dipping and mopping that delicious sauce!

Another cream sauce recipe you might like is Tarragon Chicken 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

easy marry me chicken recipe, marry me chicken ingredients, marry me chicken with spinach,

dinner, main

Italian

Yield: 2

Author: Jan Bennett

Easy Marry Me Chicken Recipe

A simple one-pan dish featuring tender chicken fillets smothered in a rich, creamy sauce.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

2 skinless chicken breast fillets
3 tablespoons plain flour (all-purpose)
30 g unsalted butter
1 tablespoon of olive oil
1 large eschalion (banana) shallot - peeled and finely diced.
2 fat garlic cloves - peeled and minced
100 g sun-dried tomatoes in oil - drained well
1 tablespoon of tomato puree (paste in the US)
1½ teaspoons sweet paprika
½ teaspoon dried oregano
½ teaspoon red pepper flakes
150 ml chicken stock - ½ a Knorr stock cube dissolved in boiling water
150 ml double (heavy) cream
35 g Parmigiano Reggiano - grated
sea salt and freshly ground black pepper
a small handful of spinach
a few fresh basil leaves - torn

Instructions

Start by making the stock and leave it to cool; otherwise, it will curdle the cream when you add it to the dish later on.
Put the flour on a plate and press the chicken into it to coat on both sides.
Heat the butter and oil over medium heat in a large frying pan. When it's nice and hot, add the chicken breasts. Cook for 5 minutes, turn, and cook for 5 minutes (the chicken will not be cooked through at this stage).
Remove the chicken and put it onto a plate.
Lower the heat and add the shallot and garlic, cook for 5 minutes whilst stirring. Next, mix in the tomato puree, paprika, oregano, and chilli flakes, stirring and cooking for another minute. Add the sun-dried tomatoes and cook for 2 more minutes.
Pour in the stock and scrape any browned bits from the bottom of the pan. Then add the cream and Parmesan. Stir, have a taste and season with salt and pepper to taste.
Put the chicken back into the sauce, put a lid on the pan, and cook for 6 minutes. Turn the chicken and cook for another 5 minutes or so.
Check that the chicken is cooked through. Using a digital meat thermometer, the chicken should be 74°C (165°F) at its thickest part.
Add the spinach for just a minute or so to wilt. Remove the pan from the heat. Sprinkle over the basil leaves and serve right away.

Notes

To serve four, use 4 chicken fillets, 50ml more chicken stock and 30ml more cream. Plus another 10g of Parmesan.

https://www.aglugofoil.com/2025/03/easy-marry-me-chicken-recipe.html

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Butter Chicken Gordon Ramsay Recipe

noreply@blogger.com (Unknown) — Sat, 31 Jan 2026 06:55:00 +0000

Indian Butter Chicken, or Chicken Makhani, is a curry dish similar to Tikka Masala and is one of the most popular curries on any Indian restaurant menu.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.

*Post updated January 2026

Aromatic and full of flavour, this is one of the best sweet curries and is a firm favourite in this house.

Murgh makhani, chicken makhani or Indian butter chicken, whichever you prefer to call it!

Makhani is the Indian term for butter chicken. According to Wikipedia, the word “Makhani” means “with butter” in Indian languages. This name became part of Indian cuisine during the Mughal era in India.

It is now used in the names of several dishes from Punjabi cuisine.

I've slightly altered the original recipe because I've discovered a couple of shortcuts, but fear not, it tastes just the same 😋 Hopefully, I've made it easier to follow.

The rich tomato butter sauce has been perfected by Gordon Ramsay - seriously, you just want to keep on eating it.

I have to say, Gordon Ramsay's recipe is absolutely amazing. I've been watching his 'Great Escape' program on TV, and it's fantastic!

You can still buy Great Escape Gordon Ramsay book on Amazon.

Okay, the list of ingredients is quite long, but they are mostly spices, and I will say it is so worth making.

This is one TASTY curry! 😋

However, when the book Great Escapes was published, I thought something was wrong with the butter chicken recipe.

Because in the TV programme, he was talking about the butter chicken he had there.

Gordon said: It doesn't taste tart like it's been laced with tomato puree; it uses fresh tomatoes.

This is quite strange, as the book calls for 275ml of tomato puree but doesn’t mention fresh tomatoes, tinned tomatoes, or even passata.

But with that said, I know in the USA, tomato puree is known as tomato paste.

So, perhaps it's just a misunderstanding by whoever wrote the recipe for the book.

Tomato paste in the UK is very different from tomato puree; confusing, or what?! 😐

So, there I was, everything ready to go, until I noticed the amount of tomato puree.

Not only would the dish have been very bitter, but there would also have been hardly any sauce at all. I used a good-quality tin of tomatoes.

With all that in mind, I set about looking up different recipes on the net, and the end result is my very much 'titivated' version of Gordon Ramsay's Indian Butter Chicken.

My top tip on tinned tomatoes

I prefer the brand Mutti; yes, they are a bit expensive, but look how amazing they are. 😍

They're available in Tesco, Sainsbury's or Waitrose and, in my opinion, you can't beat them.

Ingredients

chicken fillets

garlic

ginger

TOTAL Greek 5% Natural Yoghurt

hot chilli powder

ground cumin

ground turmeric

garam masala

fine sea salt

vegetable oil

Sauce ingredients

unsalted butter

garlic cloves

ginger

cardamom pod

whole cloves

ground coriander

ground turmeric

garam masala

hot chilli powder

tomato purée (tomato paste if you're in the US)

finely chopped tinned tomatoes

runny honey

lemon juice

green bird's eye chillies - left whole and pierced with a knife

double (heavy) cream

You can find the full recipe details in the printable recipe card below. 😉

Marinate the chicken.

Make the sauce.

Part-cook the chicken in a griddle pan.

Add the chicken to the sauce.

Add the butter and cream.

Serve with naan bread and rice; we especially like Jeera Rice.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

butter chicken Gordon Ramsay, Indian butter chicken, chicken makhani,

dinner, main, curry

Indian

Yield: 2-4

Author: Jan Bennett

Butter Chicken Gordon Ramsay

Butter chicken or chicken makhani recipe. Easy to make and totally delicious!

Prep time: 20 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 H & 5 M

Ingredients

For the chicken

2 nice fat chicken fillets cut into biggish bite-sized pieces (3cm). Use 3 fillets if you want to serve 4 people
2 garlic cloves - peeled and very finely chopped
2 cm ginger - peeled and very finely chopped
4 heaped tablespoons (just enough to coat the chicken) I use Fage TOTAL Greek 5% Natural Yoghurt
1½ teaspoons hot chilli powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon garam masala
a pinch of fine sea salt
a little vegetable oil for brushing

For the sauce

30g plus 40g of melted unsalted butter
2 garlic cloves - peeled and very finely chopped
2 cm ginger - peeled and very finely chopped
1 cardamom pod - seeds only and lightly crushed
2 whole cloves
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
2 teaspoons hot chilli powder - or to taste, remember you can add more towards the end if needed
2 tablespoons tomato purée (tomato paste if you're in the US)
400g (14 oz) can of finely chopped good-quality tomatoes
2 tablespoons of runny honey - or to taste
1 tablespoon lemon juice
3 green bird's eye chillies - left whole - each one pierced 6 times using a knife
100ml double (heavy) cream

To serve

chopped coriander (cilantro) leaves only

Instructions

Prepare the chicken

Put the yoghurt in a bowl with the garlic, ginger, salt, chilli powder, garam masala, turmeric and cumin.
Stir everything together, then add the chicken, ensuring each piece is thoroughly coated.
Cover and chill for at least 1 hour. Remove from the fridge 15 minutes before cooking.

Meanwhile make the sauce

Melt 30g of butter in a large frying pan, toss in the garlic and ginger, and fry for about a minute. Then add the cardamom seeds, cloves, ground coriander, turmeric, garam masala, and chilli powder. Give it all a good stir and cook for another 1–2 minutes, until the spices release their wonderful aroma.
Add the whole green chillies, making sure to pierce each one with a knife so they can release their heat into the dish. Stir in the tomato purée and lemon juice and cook for another few minutes.
Add the can of tomatoes with their juice and stir in the honey. If necessary, use a wooden spoon to break up the tomatoes so the sauce is nice and smooth.

Cook the chicken

Thread the chicken pieces onto metal skewers, drizzle with a little vegetable oil and cook in a hot grill pan.
Don’t cook them all the way through, as they’ll finish cooking in the sauce—fully cooking them now will make the chicken dry!

To finish the dish

Add the chicken to the sauce and cook until it’s fully done and the sauce has thickened nicely. Keep the heat low and let it simmer gently, as boiling can make the chicken tough.
Take the sauce off the heat and let it cool for about 5 minutes. While it’s cooling, fish out the chillies and track down the two cloves—if left in, someone might bite into one and risk breaking a tooth—so be sure to take them out!
By now, the sauce should have cooled slightly; if not, it may curdle. Add the remaining butter (40g) and stir, then pour in the cream, stirring continuously until fully melted.
Return the pan to the heat and cook until everything is piping hot. Taste and adjust with more honey, chilli, then serve immediately topped with chopped coriander.

Notes

I really recommend you use double cream (heavy) if you're in the US otherwise if you use single cream the sauce is far more likely to curdle.

https://www.aglugofoil.com/2010/01/indian-butter-chicken-murgh-makhani.html

Did you make this recipe?

@aglugofoil #aglugofoil