the Best Recipes

the BEST New York Cheesecake

2013-05-10T21:25:00.000+01:00

The BEST New York Cheesecake

This is not a classic New York Cheesecake but it is certainly the best. It is rich and creamy with a splash of white wine that makes this unique!

Makes 12 slices

Preparation time: 15 minutes

Cooking time: 35 minutes (plus cooling & chilling time)

Ingredients

For the base:

85g butter (plus extra for greasing the tin)

10 digestive biscuits, made into fine crumbs

1 tbsp golden caster sugar

For the cheesecake filling:

(have all ingredients at room temperature)

3x300g packs of full-fat soft cheese

250g golden caster sugar

Pinch of salt

3 tbsp plain flour

1 ½ tsp vanilla extract

2 tbsp white wine

3 eggs, plus 1 yolk

200ml soured cream

For the topping:

200ml soured cream

1 tbsp golden caster sugar

2 tbsp white wine

Preparation method

1. Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line the base of a 23cm springform cake tin with parchment paper.

2. For the base, melt the butter in a saucepan and stir in the biscuit crumbs and sugar. Press the mixture into the base of the tin and place it in the oven for 10 minutes. Remove from the oven and increase the temperature to 240°C/220°C Fan/Gas mark 9 and place the tin on a wire rack to cool whilst you prepare the filling.

3. For the filling, beat the soft cheese in a food mixer using the paddle attachment on a medium setting until creamy, this should take around 2 minutes. Put the mixer on low and gradually add the sugar, flour and a pinch of salt.

4. Using the whisk attachment continue to mix on low adding the vanilla extract and white wine. Now gradually add the eggs and egg yolk. Add the soured cream and continue to mix until the filling is smooth, light and airy.

5. Grease the sides of the tin with butter and pour in the filling, bake for 10 minutes. Reduce the oven temperature to 110°C/90°C Fan/Gas mark ¼ and bake for a further 25 minutes. Turn off the oven and leave the oven door open for a cheesecake that is creamy in the centre or leave it closed for a firmer cheesecake. Leave to cool in the oven for 2 hours.

6. For the topping, combine the soured cream, caster sugar and wine in a bowl and spread all over the cheesecake. Cover with foil and place in the fridge for at least 8 hours.

7. Remove the cheesecake from the tin and serve, enjoy!

Pomegranate Granita

2013-05-07T19:51:00.000+01:00

Pomegranate Granita

If you are looking for a light, refreshing and easy to make dessert this is the one for you!

Serves 4

Preparation time: 15 minutes (plus freezing time)

Cooking time: 5 minutes

Ingredients

5 pomegranates

100g granulated sugar

250ml water

1 lime, juice only

Preparation method

1. Halve the pomegranates and scoop 1 tbsp of seeds from one of the halves removing any bitter membrane and set aside. Squeeze the juice from the remaining halves using a juicer; you should remove around 250ml of juice.

2. Now place the granulated sugar and water in a small saucepan to make the syrup. Gently boil the syrup for 5 minutes stirring occasionally and leave to cool.

3. Once fully cooked pour the pomegranate juice into the syrup, stir and add a squeeze of lime juice. Taste and then add more until you have added enough citrus to bring out the taste of the pomegranate.

4. Place in a suitable container for the freezer and freeze. Every hour beat the freezing mixture from the sides to the middle to break down the ice crystals.

5. Remove from the freezer 10 minutes before serving to soften lightly. Place in serving dishes and scatter with the reserved pomegranate seeds on top. Enjoy!

Spicy Fish Tagine with Harissa & Pomegranate Couscous

2013-05-07T18:59:00.000+01:00

Spicy Fish Tagine with Harissa & Pomegranate Couscous

A delicious combination of spices and seafood, every mouthful brings a different taste. The couscous compliments this dish perfectly!

Serves 4

Preparation time: 45 minutes

Cooking time: 45-50 minutes

Ingredients

For the spice:

3 tsp coriander seeds

3 tsp cumin seeds

2 tsp ground turmeric

Pinch of saffron threads

1 red chilli, seeds removed & finely chopped

For the tagine:

3 tbsp olive oil

1 onion, finely chopped

1 celery, finely chopped

1 carrot, peeled & finely chopped

3 garlic cloves, peeled & crushed

Sea salt

5 new potatoes, peeled & quartered

3 tomatoes, seeds removed & finely chopped

1 litre of chicken or vegetable stock

1 red pepper, seeds removed & finely chopped

1 yellow pepper, seeds removed & finely chopped

1 green pepper, seeds removed & finely chopped

1 red chiili, seeds removed & finely chopped

200g black olives, pitted

1 large orange, grated zest and juice

1 handful of coriander leaves, chopped

For the chermoula:

1 tsp cumin seeds

1 tsp coriander seeds

1 lemon, zest & juice

½ orange, zest only

1 handful of coriander leaves, chopped

For the seafood:

400g skinless cod fillets, cubed

8 scallops

12 raw king prawns

For the harissa:

2 tbsp paprika

2 tbsp cayenne pepper

1 tbsp ground caraway

1 tbsp ground coriander

2 red chillies, seeds removed & finely chopped

2 tsp salt

6 tbsp olive oil

2 tbsp tomato puree

3 garlic cloves, crushed

1 handful coriander

½ lemon, juice only

For the couscous:

Knob of butter

300g couscous

Handful of pomegranate seeds

1 heaped tbsp harissa (see above ingredients)

1 tbsp olive oil

1 small squeeze of lemon juice

Preparation method

1. For the spice, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes. Place into a spice grinder or pestle and mortar, add the remaining ingredients and blend to a paste.

2. For the tagine, heat the olive oil in a large tagine or heavy based pan. Add the onion, celery, carrot, garlic and a pinch of salt and fry for 5 minutes or until softened.

3. Now add the potatoes, chopped tomatoes and the spice mix and fry for 7-8 minutes. Add a ladle of stock and chopped peppers, bring to the boil and pour over the remaining stock.

4. Add the chilli, olives, orange zest and juice, cover the tagine and simmer for 30 minutes. If required add more stock.

5. For the chermoula, in a frying pan dry fry the coriander and cumin seeds for 1-2 minutes, now grind in a spice grinder or pestle and mortar and add the remaining chermoula ingredients. Mix all the seafood with the chermoula and let marinade for 10 minutes.

6. To make the Harissa, dry fry all the spices for 1-2 minutes then grind in a spice grinder or pestle and mortar, add the remaining harissa ingredients and blend to a paste.

7. To make the couscous, prepare the couscous as per packet instructions along with a knob of butter and set aside to absorb the water. Fluff up with a folk and add the remaining ingredients.

8. For the tagine, add the marinated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

9. Serve the tagine with the couscous and a sprinkling of coriander. Enjoy!

Globe Artichoke with Dijon Mustard Vinaigrette

2013-05-06T19:57:00.000+01:00

Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time: 20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1. Halve 2 of the lemons and place in a very large pan of water and bring to the boil. Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes. Drain well upside down.

2. To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste. Pour in the olive oil and shake vigorously to make a thick dressing. Taste and add more mustard, vinegar or seasoning if necessary.

3. Turn the artichoke over and serve them with the vinaigrette dipping sauce.

4. To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth. When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart. Enjoy!

Chocolate Cake with Caramel & Marmite Buttercream

2013-05-06T07:55:00.000+01:00

Chocolate Cake with Caramel & Marmite Buttercream

Marmite; love it or hate it, you will adore this cake! This cake is wonderfully light with a salted caramel buttercream. Will your friends & family guess the secret ingredient??

Makes 8 slices

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients

For the cake:

175g chocolate, chopped (minimum 60-70% cocoa solids)

175g butter, softened

175g caster sugar

4 eggs, separated

90g ground almonds

90g plain flour, sifted

For the Caramel & Marmite Buttercream:

120g butter

440g soft light brown sugar

180ml milk

2-3 tsp Marmite

500g icing sugar, sifted

To decorate:

Flake Chocolate, crumbled

Preparation method

1. Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line two 18cm cake tin with baking parchment,

2. In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water. Remove from the heat and set aside to cool.

3. In a large bowl beat the butter and sugar with a wooden spoon or electric whisk until it is light and fluffy. Add the egg yolks one at a time, and beat well after each egg, now add the melted chocolate and ground almonds.

4. In a separate bowl whisk the egg whites until you have soft peaks. Using a large metal spoon gently fold through the flour and egg whites until thoroughly combined.

5. Pour the cake mixture into the two cake tins, spread evenly and bake in the oven for 18-20 minutes.

6. Remove the cake tins from the oven and set aside until cooled slightly and turn out onto a wired rack.

7. For the caramel Marmite buttercream, melt the butter in a large pan over a low heat. Now add the brown sugar, milk and Marmite, stir until it starts to boil. Let the mixture boil for 1 minute and then place into a large bowl. Taste the mixture and add more Marmite if necessary.

8. Now add half of the icing sugar using a whisk and leave to cool thoroughly mixing occasionally throughout the cooling. When fully cool mix through the remaining icing sugar if it is still runny add more until you have a spreadable consistency.

9. To assemble the cake, spoon a third of the buttercream over one of the cakes and sandwich with the other cake. Now cover the whole of the cake with the buttercream using a palette knife and top with flaked chocolate. Enjoy!

Penne with Asparagus, Olives & Tomatoes

2013-05-05T19:56:00.000+01:00

Penne with Asparagus, Olives & Tomatoes

A delicious pasta dish which is full of crisp, fresh summer flavours and is very quick & easy to make!

Serves 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

400g Penne

Bundle of asparagus, trimmed & cut in half

2 tbsp olive oil

1 garlic clove, peeled & sliced

24 green olives, pitted & sliced

24 cherry tomatoes, halved

1 lemon, zest plus a squeeze of juice

3 tbsp mascarpone

Sea Salt & freshly ground pepper

1 tbsp butter

60g Parmesan, freshly grated

60g Pecorino, freshly grated

10 basil leaves, chopped

Preparation method

1. In a large pan of salted water, cook the pasta as per packet instructions, drain and set aside.

2. Meanwhile make the sauce, in a large frying pan heat the olive oil with the garlic and add the chopped asparagus. Cook gently turning occasionally for 7-8 minutes or until al dente.

3. Add the olives and tomatoes to the asparagus and heat through. Now add the mascarpone and lemon zest and stir through. Season to taste and add the butter and a squeeze of lemon juice.

8. Add the cooked pasta to the sauce and stir through. Place in a warmed serving dish and scatter with some of the grated cheese and sprinkle with basil.

9. Place the remainder of the cheese in a bowl so the guests can help themselves and serve. Enjoy!

Creamy Salmon & Leek Tart

2013-05-05T19:37:00.000+01:00

Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time: 20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and add the butter cubes. Rub the butter into the flour with your fingers until it resembles crumbs. Now add 1 tbsp of water and knead until you have a ball of dough. Wrap in cling film and chill in the fridge for 30 minutes.

2. Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3. Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin. Place greaseproof paper over the pastry and cover with a layer of baking beans. Blind bake in the oven for 20 minutes. Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4. For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally. Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5. Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season. Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6. Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top. Now pour over the creamy egg mixture and place in the oven. Bake for 30-40 minutes until the filling is golden brown and set. Transfer to a wire rack and allow to cool before serving.

7. Slice the tart and serve with a dressed salad, enjoy!

Chocolate Beetroot Cake with Candied Beetroot

2013-04-28T18:00:00.000+01:00

Chocolate Beetroot Cake with Candied Beetroot

Chocolate & Beetroot is a wonderful combination! The beetroot gives the cake a lovely sweet stickiness as well as plenty of vibrant colour!

Makes 16 slices

Preparation time: 30 minutes

Cooking time: 2 hours

Ingredients

For the cake:

250g chocolate, chopped (minimum 60-70% cocoa solids)

3 eggs

250g light muscovado sugar

4 tbsp clear honey

½ tsp vanilla extract

80g plain flour

50g ground almonds

1 tsp baking powder

¼ tsp salt

25g cocoa powder

250g raw beetroot, washed, trimmed & finely chopped

50ml strong black coffee

30ml sunflower oil

1 tbsp Chambord

1 tbsp red food colouring

For the chocolate icing:

150g chocolate (minimum 60-70% cocoa solids), chopped

3 tbsp strong black coffee

1 tsp vanilla extract

3 tbsp clear honey

For the candied Beetroot decoration;

100g granulated sugar, plus 2 tbsp for coating

100ml water

100g raw beetroot, peeled & grated

Preparation method

1. Preheat the oven to 170ºC/150°C Fan/335ºF/Gas Mark 3 and line a 20cm cake tin with baking parchment.

2. In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water. Remove from the heat and set aside to cool.

3. In a large bowl beat the eggs, sugar, honey and vanilla extract using a wooden spoon or electric whisk until light and fluffy. Fold through the flour, ground almonds, baking powder, salt and cocoa until thoroughly combined. Stir in the melted chocolate, beetroot, coffee, sunflower oil, Chambord and red colouring.

4. Pour the cake mixture into the cake tin and bake in the oven for 1 ½ hours, cover the cake with foil and bake for a further 30 minutes.

5. Remove the cake tin from the oven and set aside until cooled slightly and turn out onto a wired rack to cool.

6. For the chocolate icing, melt the chocolate, coffee, vanilla extract and honey in a bowl over a pan of simmering water, stirring until fully combined and melted. (Make sure that the bowl does not touch the water). Remove from the heat and leave to cool and thicken.

7. In a separate bowl beat the butter until soft and then gradually beat in the icing sugar. Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8. For the Candied Beetroot decoration, place the sugar and water in a pan and bring to the boil, stir to dissolve the sugar. Add the beetroot and cook for 10-15 minutes or until the beetroot softens then drain and leave to cool slightly. Coat with the extra sugar and set aside.

9. To assemble the cake, spoon the icing on the top of the cake easing it down over the sides to cover the whole cake. Arrange the candied beetroot on the top of the cake to decorate. Enjoy!

Crunchy Raspberry Ripple Terrine

2013-04-18T20:30:00.000+01:00

Crunchy Raspberry Ripple Terrine

A delicious dessert with the wow factor! Even better you can prepare this in advance and it will keep in the freezer for up to a month.

Serves 8

Preparation time: 25 minutes, plus freezing time

Cooking time: No cooking

Ingredients

350g raspberries

3 free-range eggs

100g golden caster sugar

300ml double cream

2 meringue shells, crushed into small pieces

Preparation method

1. Line a 1 litre loaf tin with cling film.

2. Mash 150g of the raspberries and pass through a sieve, discard the seeds and set aside.

3. Place a large bowl over a pan of simmering water, whisk the eggs and sugar continuously until it has doubled in volume and thick. Remove the bowl from the heat and continue to whisk until it has completely cooled. The whole process should take about 10 minutes.

4. In another bowl whisk the cream until it has thickened and then fold the egg mixture until fully combined; now fold through the meringue pieces.

5. Pour the raspberry puree over the mix in a zigzag; gently pour into the lined loaf tin. Freeze for a minimum of 4 hours.

6. Serve the terrine in slices with the remaining whole raspberries, enjoy!

Prawn & Chorizo Rice

2013-04-14T18:15:00.000+01:00

Prawn & Chorizo Rice

A delicious, quick & easy to make dish! Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1. In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour. Add the onion and cook for 3 minutes or until softened. Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2. Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste. Reduce the heat and simmer for 10 minutes with the lid on.

3. Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4. Serve in warmed bowls, enjoy!

Red Wine Risotto with Gorgonzola, Walnuts & Orange

2013-04-14T14:57:00.000+01:00

Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour. It is definitely one to try!

Serves 4 (8 for starter)

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1. In a large pan bring the stock to the boil.

2. Place a large frying pan over a medium heat; add the oil and half of the butter. When the butter has melted gently cook the shallots for 3 minutes or until softened. Now add the rice and stir through until fully coated with oil and butter.

3. Increase the heat to full and add the red wine. Stir continuously until the wine has been fully absorbed. Now gradually add the stock a ladleful at a time. When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4. After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5. When the rice is cooked add the remaining butter and the Parmesan cheese. Stir through and serve with extra Parmesan and crushed walnuts. Enjoy!

Very Chocolatey, Chocolate Fudge Cake

2013-03-29T10:25:00.000Z

Very Chocolatey, Chocolate Fudge Cake

This cake is a chocoholics dream! This cake has chocolate, chocolate and more chocolate to create this fantastically fudgey, rich & moist cake.

Makes 12 slices

Preparation time: 30 minutes

Cooking time: 50 minutes

Ingredients

For the cake

220g plain chocolate, chopped (minimum 70% cocoa solids)

200g butter, cubed (plus extra for greasing)

100ml water

125g self raising flour

125g plain flour

25g cocoa powder

200g light muscovado sugar

200g golden cater sugar

3 free-range eggs

75ml crème fraiche

For the chocolate buttercream filling

50g plain chocolate (minimum 70% cocoa solids)

100g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

Drizzle of milk to loosen

For the chocolate ganache topping

150ml double cream

1 tsp vanilla extract

1 tsp unsalted butter

150g plain chocolate, plus extra to decorate

Preparation method

1. Preheat the oven to 170ºC/335ºF/Gas Mark 3 and line two 20cm sandwich tins with baking parchment,

2. In a saucepan melt together the chocolate, butter and water on a low heat, stir occasionally until smooth and then set aside to cool slightly.

3. In a large bowl sift the flours and cocoa powder and mix in the muscovado and caster sugar. In a separate large bowl beat together the eggs and crème fraiche, then add the chocolate to the mixture. Now gently fold through the flour & sugar mixture until smooth.

4. Divide the cake mixture between the two cake tins and bake in the oven for 35-40 minutes, or until the top is firm to the touch.

5. Remove the cake tins from the oven and set aside until they have cooled completely.

6. For the chocolate buttercream filling, melt the chocolate in a bowl over a pan of simmering water. (Make sure that the bowl does not touch the water).

8. For the chocolate ganache topping, heat the cream, vanilla extract, butter and chocolate in a large pan. Remove the pan from the heat and then whisk until the mixture is smooth and thick.

9. To assemble the cake, carefully remove the cakes from the tins. On the top of one of the cakes spread the buttercream and then top with the other cake.

10. Spoon the chocolate ganache over the top of the cake and allow to drizzle over the edges or smooth over the whole cake with a palette knife. Garnish with chocolate of your choice, enjoy!!

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

2013-03-24T19:52:00.000Z

Pork Loin Stuffed with Chorizo & Caramelised Apples Served with Cider Fondant Potatoes, Glazed Carrots & Buttered Cabbage

This Sunday roast is full of flavour, every mouthful tantalises your taste buds. The apple and pork combination is enhanced with the chorizo to make this dish absolutely delicious!

Serves 4

Preparation time: 30 minutes

Cooking time: 2 hours (including resting time)

Ingredients

For the pork loin

1 pork loin (about 1.5kg), bone removed, skin scored

sea salt and freshly ground black pepper

1 tbsp butter

2 apples, peeled, cored, diced

100g/7oz cooking chorizo, chopped

1 medium onions, chopped

2 garlic cloves, minced into a paste with 1 tsp sea salt

2 heaped tsp fresh thyme leaves

2 tbsp extra virgin olive oil

1 onion, peeled and cut into wedges

For the cider fondant potatoes

6 medium floury potatoes, such as Maris Piper

25g butter

2 tbsp olive oil

2 garlic cloves, bashed

few sprigs thyme

300ml cider

300ml chicken stock

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the buttered cabbage

1 Savoy cabbage, finely sliced

Sea salt & freshly ground pepper

25g unsalted butter

For the gravy

200ml red wine

200ml chicken stock

1 tbsp cornflour

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3. Season the pork with sea salt and freshly ground black pepper and set aside.

2. In a large frying pan heat the butter and add the apple pieces. Cook without stirring for a few minutes until the apples start to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove the apple from the pan and set aside.

3. Add the chorizo to the same pan and fry for 3-4 minutes. Now add the onion and gently fry with the chorizo until the onion is softened and the chorizo is nicely coloured. Add half the garlic and half the thyme, and cook for a further 30 seconds.

4. Spread this chorizo mixture onto the cut side of the pork(not the skin side), roll up and tie with string.

5. In the frying pan heat the olive oil and brown the pork on all sides. Smear the rest of the garlic and thyme into the crackling, seasoning it with salt and pepper. Place the wedges of onion into a roasting tin resting the pork on top and place in the oven and cook for about 1 hour 15 minutes-1 hour 30 minutes, basting the joint in its juices from time to time. Twenty minutes before the end of the cooking time, increase the heat to 210°C/Gas 6-7, to crisp the crackling. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.

6. For the cider fondant potatoes, peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic and thyme.

7. Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 minutes at 180°C/Gas Mark 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

8. For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock. Add the thyme, garlic and bay leaf and parboil for 8 minutes. Leave the carrots to cool in the stock and then drain. Heat the oil in a pan and add the carrots and season well. Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

9. For the buttered cabbage, blanch the cabbage in a large pan of salted water for 2 minutes. Drain, if not serving immediately refresh under cold running water. Drain well and just before serving, melt the butter in a large pan, add the cabbage and season well. Toss on a medium heat for 1-2 minutes until the cabbage is just tender.

10. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in the red wine and let it reduce by half. Now add the stock bring to the boil and stir constantly. Remove from the heat and pass through a sieve into a pan. Place the pan on the hob and bring to a simmer. Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth. Stir it into the gravy and simmer for 2 minutes until the gravy thickens. Season to taste and keep on a low heat until the pork has rested.

11. To serve, carve the pork into slices and serve on warm plates with the fondant potatoes, glazed carrots, buttered cabbage and gravy – enjoy!

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

2013-03-18T19:47:00.002Z

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

This has to be one of the best Sunday roasts. This lamb is full of flavour and is complimented by the side dishes. This roast takes some organisational skills but it is definitely worth every minute!

Serves 4-6

Preparation time: 30-40 minutes

Cooking time: 4 ½ - 5 hours

Ingredients

For the lamb

1x 2kg leg of lamb

2 fresh rosemary stalks

6 anchovy fillets in oil, drained & cut into 3 pieces

2 cloves of garlic, peeled & cut into slivers

1 onion, peeled & sliced

For the roast potatoes with garlic & rosemary

2-3 tbsp vegetable oil

1.5 kg potatoes, peeled

1 garlic clove, peeled & crushed

Few rosemary sprigs

Sea salt & freshly ground pepper

For the glazed carrots with thyme & garlic

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the leek gratin

25g butter

2 tbsp olive oil

4 large leeks, finely sliced into rings

300ml white wine

125ml double cream

salt and freshly ground black pepper

110g mature cheddar cheese

For the gravy

200ml red wine

1 tbsp redcurrant jelly

1 tbsp cornflour

½ lamb stock cube

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3. Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it. Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go. Fill all the holes like this.

2. Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb. Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.

3. Take the lamb out of the oven and remove the foil and any excess fat. Pour in the red wine and increase the heat of the oven to 200°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.

4. For the roast potatoes with garlic and rosemary, put the oil in a sturdy baking tray and heat over a medium heat. When the oil is hot add the potatoes and coat in oil. Add the garlic and rosemary to the tray and season the potatoes. Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.

5. For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock. Add the thyme, garlic and bay leaf and parboil for 8 minutes. Leave the carrots to cool in the stock and then drain. Heat the oil in a pan and add the carrots and season well. Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

6. For the leek gratin, preheat the grill to high. Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.

Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half. Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.

7. For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly. Bring to the boil and stir constantly. Remove from the heat and pass through a sieve into a pan. Place the pan on the hob and bring to a simmer. Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth. Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens. Season to taste and keep on a low heat until the lamb has rested.

8. To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!

Clams with Aioli

2013-03-17T20:34:00.001Z

Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time: 15 minutes

Cooking time: 10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt. Whisk together at the same time slowly add the oil until it is thick and emulsified. Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened. Now add the clams, thyme, bay leaves and a splash of wine. Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened. Take the pan from the heat.

3. Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4. Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through. Spoon the sauce over the clams and a drizzle of olive oil. Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

Mushroom, Spinach & Chutney Tart

2013-03-10T19:46:00.003Z

Mushroom, Spinach & Chutney Tart

A delicious tart which is full of flavour – a perfect starter for any occasion!

Serves 4

Preparation time: 30 minutes (plus resting time)

Cooking time: 35-40 minutes

Ingredients

For the pastry

225g Plain flour, sieved

Pinch of salt

100g butter

3 sprigs of fresh thyme, leaves picked

For the chutney

2 tbsp extra virgin olive oil

4 red onions, peeled & finely sliced

4 garlic cloves, peeled & finely sliced

1 tsp coriander seeds

2 tbsp red wine vinegar

2 tbsp soft dark brown sugar

Sea salt & freshly ground pepper

For the filling

3 field mushrooms, sliced

150g butter

5 cloves of garlic, crushed

½ lemon, juice only

Handful of flat leaf parsley, roughly chopped

1 large free-range egg

130 ml single cream

1 tbsp extra virgin olive oil

4 handfuls spinach leaves

handful of thyme, leaves picked

1 small round of goats cheese, sliced

Salt & freshly ground pepper

To serve

2 handfuls of fresh spinach

½ lemon, juice only

Extra virgin olive oil

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and rub in the butter using your fingertips. Stir in the thyme leaves, gradually add some cold water, very little at a time until the mixture comes together as a dough. Place into a ball, wrap with cling film and place in the refrigerator to chill for 30 minutes.

2. Preheat the oven to 190°C/Gas mark 5. Grease four 10cm/12cm individual tart tins.

3. Roll out the pastry onto a floured surface and line the tart tins. Prick the bases with a fork and bake in the oven for 5-8 minutes. Set aside and allow to cool, do not switch off the oven.

4. For the chutney, in a saucepan heat the oil on a low heat and add the onions, garlic and coriander seeds. Cook for 10 minutes and then add the vinegar and sugar and cook for a further 5-10 minutes. Remove from the heat, set aside and season to taste.

5. To make the filling, lay the mushrooms in a baking tray. In a small bowl mix together the butter, 3 of the garlic cloves, lemon juice and parsley. Place over the mushrooms and place in the oven for 15 minutes, remove and allow to cool.

6. In a small bowl beat the egg and cream and season with salt and pepper. In a large frying pan heat the oil on a medium heat and add the spinach, thyme and remaining garlic. Cook for 3-4 minutes until wilted and drain in a sieve to remove all excess moisture.

7. Brush the pastry cases with a little of the cream and egg mixture. Add a little chutney to each, then add some spinach and mushrooms. Pour over the egg mixture and top with the goats cheese. Place in the oven for 15 minutes or until lightly browned.

8. To serve, dress the spinach with a little lemon juice and a drizzle of olive oil and divide between 4 plates and top with a warm tart, enjoy!

Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

2013-02-24T20:40:00.000Z

Pork Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce

A fuss-free delicious Sunday roast with crispy crackling, the pork is so succulent and meltingly tender! It is a perfect match for the winter vegetables and apple & sage sauce!

Serves 4

Preparation time: 10-15 minutes

Cooking time: 3 hours 30 minutes

Ingredients

1.2kg boned pork belly, rind scored
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard

Preparation method

1. Preheat oven to 160°C (140°C fan) Gas Mark 3. Rub scored rind of pork with vinegar and salt, massaging well. Place the apples, sage and onion into roasting dish and pour over cider. Place rack over apple mix and lay pork belly on top, skin side up. Roast for 3 hours.

2. After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally. (if the cider sauce is evaporating too much add some water).

3. After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.

4. Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).

5. To serve slice the pork into portions and serve with slow-roasted winter vegetables and apple sauce. Enjoy!

Sausages braised with Cider & Smoky Bacon

2013-02-19T20:14:00.000Z

Sausages braised with Cider & Smoky Bacon

A very simple but very delicious dish to make – pork and cider were made for each other! This dish is best served with a hearty pile of mash!

Serves 4 or 2 if you like big portions

Preparation time: 5-10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp olive oil

8 pork sausages

6 rashers smoked streaky bacon, chopped

1 onion, peeled and sliced

1 tbsp plain flour

450ml cider

1 tsp Dijon mustard

a handful parsley, chopped

mashed potato, to serve

Preparation method

1. In a large frying pan or wok heat the olive oil. Add the sausages and cook until they are browned all over and set aside.

2. Add the bacon and onion the pan and cook for 5-7 minutes, stir occasionally until golden. Now add the flour and cook for a further minutes, then stir in the cider. Bring to the boil and then simmer for 2 minutes, stir in the mustard.

3. Return the sausages back to the pan. Simmer for 20-30 minutes until the sauce has thickened. Sprinkle with parsley and serve with mash.

Beef & Ale Casserole with Horseradish & Stilton Dumplings

2013-02-17T21:10:00.000Z

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour! The dumplings make this dish unique... this is a must try!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1. Preheat the oven to 160°C/Gas Mark 3.

2. Heat the oil in a large casserole and add the onions, cook until they start to colour.

3. In a large bowl toss the beef in the flour and season well. Add to the casserole (there is no need to brown the meat). Now add all the remaining casserole ingredients and bring to the boil. Cover with a lid and place in the oven for 1 ½ hours.

4. In the meantime, make the dumplings. In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet. Now add the Stilton and the parsley.

5. Combine the horseradish and the water together then place in the bowl. Bring the mixture together with your hands until you have a dough consistency. Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6. When the beef is soft and tender, season to taste. Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7. Now that the dumplings have puffed up, remove the lid and raise the temperature to 180°C/Gas Mark 4. Cook until the dumplings have developed a crust. Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

Moules au Cidre (Mussels in Cider)

2013-02-17T20:10:00.000Z

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1. Discard any mussels with broken shells or any that refuse to close when tapped.

2. In a large pan pour the cider, add the shallots and season with pepper. Bring to the boil for 2 minutes.

3. Add the mussles to the pan and cover with a lid. Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4. Remove the mussels from the pan with a slotted spoon and keep warm.

5. Strain the remaining liquid through a muslin-lined sieve into a saucepan. Bring to a boil and simmer for 8-10 minutes or until it has reduced by half. Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6. Serve immediately with a fresh baguette, enjoy!

Double Chocolate Pancakes

2013-02-11T20:15:00.000Z

Double Chocolate Pancakes

Everyone loves pancakes but these double chocolate pancakes are amazing!

Serves 4

Preparation time: 15 minutes (plus resting time)

Cooking time: 30 minutes

Ingredients

150g/5 ½ oz plain flour

Pinch of salt

250ml/9 fl oz milk

100ml/3 ½ fl oz water

1 large egg

2 tbsp melted butter

2 tbsp cocoa powder

3 tbsp single cream

butter, for greasing

For the filling:

140g/5 oz white chocolate, broken into small pieces

150ml/5 fl oz single cream

1 tsp vanilla extract

25g/1oz milk chocolate, roughly grated

Preparation method

1. Sift the flour and salt into a large jug. Add the milk, water, egg and butter and whisk until it is smooth.

2. Pour 150ml of the batter into a jug and whisk in the cocoa powder and the cream. Leave the 2 batters to stand for 15 minutes.

3. Grease a frying pan and heat over a medium heat. Pour the batter from the two separate jugs, swirl the two colours of batter together so it covers the pan with a thin layer of batter.

4. Cook until the underside is golden, flip over with a palette knife and cook the other side until golden.

5. Repeat this process, separate the pancakes with kitchen paper and keep warm.

6. For the filling, place the white chocolate, cream and vanilla extract in a small saucepan and place over a low heat. Stir until the chocolate has melted.

7. Transfer the chocolate to small jug and pour a little onto each pancake. Fold over, top with a sprinkling of grated chocolate and serve immediately with the remaining chocolate sauce on the side, enjoy!

Chorizo & Prawn Risotto

2013-02-09T17:43:00.000Z

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time: 15 minutes

Cooking time: 40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6. Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper. Cook on a low heat for 4-5 minutes or until softened. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

Spicy Prawn Noodles

2013-02-05T20:12:00.000Z

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!

Serves 4

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1. In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2. In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds. Now add the red pepper, spring onions and prawns. Cook for 3-4 minutes or until the prawns turn pink.

3. Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice. Stir-fry until the noodles are heated through and serve immediately, enjoy!

Fusilli with Tomato & Vodka Sauce

2013-01-29T20:11:00.000Z

Fusilli with Tomato & Vodka Sauce

A delicious quick and easy mid-week meal with a kick!

Serves 4

Prep time: 2-3 minutes

Cooking time: 12-15 minutes

Ingredients

500g/1lb2oz dried fusilli pasta

200ml of good quality tomato passata

2 tbsp of extra virgin olive oil

2 cloves of garlic, sliced

10 leaves fresh basil

200ml single cream

100ml vodka

60g/2oz of butter

1 tbsp crushed pepper

salt

Pecorino or parmesan cheese, grated to serve

Preparation method

1. In a large pan cook the pasta as per packet instructions.

2. Meanwhile make the tomato sauce; in a small pan heat the oil and fry the garlic until golden. Add the passata, fresh basil and season with salt & pepper. Simmer for 10 minutes.

3. When the pasta is cooked, drain and set aside. In a large frying pan or wok melt the butter, add the pepper and pasta, toss until fully coated. Over a high heat add the tomato sauce and cream and stir through. Add the vodka, season to taste and remove from the heat.

4. Serve the pasta in 4 warm pasta bowls and sprinkle with the cheese. Enjoy!

Chicken Jalfrezi

2013-01-21T21:02:00.000Z

Chicken Jalfrezi

A delicious home-made curry which is filled full of flavour and very easy to make!

Serves 4

Prep time 10 minutes

Cooking time 50 minutes

Ingredients

3 tbsp vegetable oil

1 onion, peeled & finely chopped

2 cloves garlic, peeled, sliced

1 tsp chilli powder

3 tsp ground turmeric

pinch salt

750g/1lb 10oz chicken breast, cut into large chunks

400g can of chopped tomatoes

2 tsp ground ginger

3 tsp ground cumin

3 tsp ground coriander

2 tbsp melted butter

1 lemon, juice only

To serve

basmati rice, cooked according to packet instructions

Indian Breads

2 limes, cut into wedges

2 handfuls fresh coriander leaves, finely chopped

Preparation method

1. In a large frying pan or wok heat the oil and add the onion and garlic. Fry over a low to medium heat for 5 minutes or until softened.

2. In a bowl mix together the chilli powder, turmeric and salt, add the chicken pieces and mix until fully coated.

3. Now add the chicken to the pan and fry for 10-15 minutes or until the chicken is cooked through.

4. Add the tomatoes, ginger, cumin, coriander into the pan, cover and simmer for 20-30 minutes. Add water if the pan becomes to dry.

5. Stir through the butter and add the lemon juice to taste.

6. To serve, divide between 4 warm serving plates. Serve with rice, Indian breads and lime wedges and sprinkle with the chopped coriander, enjoy!