Dinner Archives - Page 8 of 12

Beef Stroganoff

Servings 4

Total Time 15 minutes mins

Ingredients

▢ 2 tbsp olive oil
▢ 500 g sirloin steak
▢ 1 tbsp plain flour seasoned with salt and pepper
▢ 20 g unsalted butter
▢ 1 onion
▢ 1 leek
▢ 200 g button mushrooms
▢ 2 cloves garlic
▢ 175 ml white wine
▢ 1 lemon
▢ 100 ml double cream
▢ 1 tbsp Dijon mustard
▢ 1 tsp smoked paprika
▢ 2 tbsp fine salt
▢ 400 g fresh egg tagliatelle
▢ fresh parsley chopped, to scatter
▢ sea salt
▢ ground black pepper

Equipment

Medium bowl

Tongs

Measuring jug

Large frying pan

Chopping board

Cutting knife

Plate lined with kitchen paper

Colander

Wooden spoon

Slotted spoon

Microplane

Instructions

Slice the steak into thin strips.
Dust the meat in the seasoned flour.
Pour the oil into a large non-stick frying pan and place over a medium-high heat. Fry the meat in batches until browned all over. Remove with a slotted spoon and set aside.
Finely chop the onion and slice the leek, mushrooms, and garlic.
Drop the butter into the pan. Add the onion and leek and fry for 5 minutes.
Add the mushrooms. Increase the heat, and cook until the mushrooms are lovely and golden.
Add the garlic and cook for 30 seconds.
Add salt to a large pot of boiling water. Cook the fresh pasta in the pot of boiling, salted water for 1–2 minutes. Reserve a cup of pasta water for later. Drain the pasta.
Meanwhile, return the meat to the frying pan.
Pour in the wine and let it all bubble away for a minute.
Add the zest of the lemon, cream, mustard, and paprika.
Add a splash of pasta water to the pan to loosen up the sauce.
Add the tagliatelle, toss well to coat the pasta in the creamy sauce.
Serve scattered with lots of parsley and a squeeze of lemon juice.

Notes

My mum cooked this dish all the time while I was growing up – it’s fabulous comfort food! It’s delicious served with rice but far more indulgent and comforting devoured with fresh pasta. You can make this with any cut of beef you like – even mince – just make sure you adjust the cooking times accordingly.

Calories: 765kcal

Keyword: Serves 4

Nutrition

Calories: 765kcal

Beef Stroganoff

Servings 2

Total Time 15 minutes mins

Ingredients

▢ 1 tbsp olive oil
▢ 250 g sirloin steak
▢ ½ tbsp plain flour seasoned with salt and pepper
▢ 10 g unsalted butter
▢ ½ onion
▢ ½ leek
▢ 100 g button mushrooms
▢ 1 clove garlic
▢ 90 ml white wine
▢ ½ lemon
▢ 50 ml double cream
▢ ½ tbsp Dijon mustard
▢ ½ tsp smoked paprika
▢ 1 tbsp fine salt
▢ 200 g fresh egg tagliatelle
▢ fresh parsley chopped, to scatter
▢ sea salt
▢ ground black pepper

Equipment

Medium bowl

Tongs

Measuring jug

Large frying pan

Chopping board

Cutting knife

Plate lined with kitchen paper

Colander

Wooden spoon

Slotted spoon

Microplane

Instructions

Slice the steak into thin strips.
Dust the meat in the seasoned flour.
Pour the oil into a large non-stick frying pan and place over a medium-high heat. Fry the meat in batches until browned all over. Remove with a slotted spoon and set aside.
Finely chop the onion and slice the leek, mushrooms, and garlic.
Drop the butter into the pan. Add the onion and leek and fry for 5 minutes.
Add the mushrooms. Increase the heat, and cook until the mushrooms are lovely and golden.
Add the garlic and cook for 30 seconds.
Add salt to a large pot of boiling water. Cook the fresh pasta in the pot of boiling, salted water for 1–2 minutes. Reserve a cup of pasta water for later. Drain the pasta.
Meanwhile, return the meat to the frying pan.
Pour in the wine and let it all bubble away for a minute.
Add the zest of the lemon, cream, mustard, and paprika.
Add a splash of pasta water to the pan to loosen up the sauce.
Add the tagliatelle, toss well to coat the pasta in the creamy sauce.
Serve scattered with lots of parsley and a squeeze of lemon juice.

Notes

Calories: 765kcal

Keyword: Serves 2

Nutrition

Calories: 765kcal

0001 MS 0003 My Best Chicken Curry WS A CO 1 250

Ultimate Chicken Curry

Servings 4

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 1 tbsp sunflower oil
▢ 1 tbsp garam masala
▢ 500 g boneless, skinless chicken thighs
▢ 400 g tinned chopped tomatoes
▢ 250 ml chicken stock
▢ sea salt

For the spice paste

▢ 1 onion
▢ 3 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 tsp chilli powder
▢ ½ tbsp ground turmeric
▢ 1 tbsp ground cumin
▢ 1 tbsp ground coriander
▢ 1 tbsp ground ginger
▢ ½ lemon
▢ 1 small handful fresh coriander leaves picked, to garnish
▢ 250 g basmati rice
▢ 2 naan bread

Equipment

Measuring jug

Measuring spoons

Weighing scales

Food processor

Mixing bowl

Tongs

Large high-sided pan

Spatula

Chopping board

Buy

Knife

Wooden spoon

Zester

Small saucepan with lid

Sieve

Instructions

To make the spice paste, finely chop the onion and grate or chop the garlic. Peel, then grate or chop the ginger.
Add the onion, garlic and ginger to a food processor along with the chilli powder, turmeric, cumin, ground coriander and ground ginger. Blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken thighs with the garam masala and a generous seasoning of salt.
Heat a large, high-sided pan over a medium high heat and add the sunflower oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the spice paste for 6 minutes until aromatic, stirring regularly.
While the spice paste is frying off, cook your rice. Rinse the basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Add the chicken back to the pan with the chopped tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low. Simmer gently for 12-20 minutes. Finish by stirring through a squeeze of lemon juice to taste.
Fluff the rice with a fork before serving with the curry and naan bread. Garnish with coriander leaves.

Notes

The difference between a good curry and my ultimate chicken curry is balancing the spices in your paste. This is a perfect spice mix that gives you an aromatic chicken curry you’re gonna wanna make again and again.

*Calorie info: excludes naan bread.

Calories: 453kcal

Keyword: Serves 4

Nutrition

Calories: 453kcal

Ultimate Chicken Curry

Servings 2

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 1 tbsp sunflower oil
▢ ½ tbsp garam masala
▢ 250 g boneless, skinless chicken thighs
▢ 200 g tinned chopped tomatoes
▢ 125 ml chicken stock
▢ sea salt

For the spice paste

▢ ½ onion
▢ 2 cloves garlic
▢ ½ thumb sized piece fresh ginger
▢ ½ tsp chilli powder
▢ ½ tbsp ground turmeric
▢ ½ tbsp ground cumin
▢ ½ tbsp ground coriander
▢ ½ tbsp ground ginger
▢ ½ lemon
▢ 1 small handful fresh coriander leaves picked, to garnish
▢ 125 g basmati rice
▢ 1 naan bread

Equipment

Measuring jug

Measuring spoons

Weighing scales

Food processor

Mixing bowl

Tongs

Large high-sided pan

Spatula

Chopping board

Buy

Knife

Wooden spoon

Zester

Small saucepan with lid

Sieve

Instructions

To make the spice paste, finely chop the onion and grate or chop the garlic. Peel, then grate or chop the ginger.
Add the onion, garlic and ginger to a food processor along with the chilli powder, turmeric, cumin, ground coriander and ground ginger. Blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken thighs with the garam masala and a generous seasoning of salt.
Heat a large, high-sided pan over a medium high heat and add the sunflower oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the spice paste for 6 minutes until aromatic, stirring regularly.
While the spice paste is frying off, cook your rice. Rinse the basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Add the chicken back to the pan with the chopped tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low. Simmer gently for 12-20 minutes. Finish by stirring through a squeeze of lemon juice to taste.
Fluff the rice with a fork before serving with the curry and naan bread. Garnish with coriander leaves.

Notes

*Calorie info: excludes naan bread.

Calories: 453kcal

Keyword: Serves 2

Nutrition

Calories: 453kcal

Ultimate Chicken Curry

Servings 6

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 3 tbsp sunflower oil
▢ 1½ tbsp garam masala
▢ 750 g boneless, skinless chicken thighs
▢ 600 g tinned chopped tomatoes
▢ 375 ml chicken stock
▢ sea salt

For the spice paste

▢ 1½ onion
▢ 6 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 1½ tsp chilli powder
▢ 1½ tbsp ground turmeric
▢ 1½ tbsp ground cumin
▢ 1½ tbsp ground coriander
▢ 1½ tbsp ground ginger
▢ 1½ lemon
▢ 1 large handful fresh coriander leaves picked, to garnish
▢ 375 g basmati rice
▢ 3 naan bread

Equipment

Measuring jug

Measuring spoons

Weighing scales

Food processor

Mixing bowl

Tongs

Large high-sided pan

Spatula

Chopping board

Buy

Knife

Wooden spoon

Zester

Small saucepan with lid

Sieve

Instructions

To make the spice paste, finely chop the onion and grate or chop the garlic. Peel, then grate or chop the ginger.
Add the onion, garlic and ginger to a food processor along with the chilli powder, turmeric, cumin, ground coriander and ground ginger. Blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken thighs with the garam masala and a generous seasoning of salt.
Heat a large, high-sided pan over a medium high heat and add the sunflower oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the spice paste for 6 minutes until aromatic, stirring regularly.
While the spice paste is frying off, cook your rice. Rinse the basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Add the chicken back to the pan with the chopped tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low. Simmer gently for 12-20 minutes. Finish by stirring through a squeeze of lemon juice to taste.
Fluff the rice with a fork before serving with the curry and naan bread. Garnish with coriander leaves.

Notes

*Calorie info: excludes naan bread.

Calories: 453kcal

Keyword: Serves 6

Nutrition

Calories: 453kcal

Ultimate Chicken Curry

Servings 8

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 2 tbsp sunflower oil
▢ 2 tbsp garam masala
▢ 1000 g boneless, skinless chicken thighs
▢ 800 g tinned chopped tomatoes
▢ 500 ml chicken stock
▢ sea salt

For the spice paste

▢ 2 onion
▢ 6 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 2 tsp chilli powder
▢ 1 tbsp ground turmeric
▢ 2 tbsp ground cumin
▢ 2 tbsp ground coriander
▢ 2 tbsp ground ginger
▢ 1 lemon
▢ 1 large handful fresh coriander leaves picked, to garnish
▢ 500 g basmati rice
▢ 4 naan bread

Equipment

Measuring jug

Measuring spoons

Weighing scales

Food processor

Mixing bowl

Tongs

Large high-sided pan

Spatula

Chopping board

Buy

Knife

Wooden spoon

Zester

Small saucepan with lid

Sieve

Instructions

To make the spice paste, finely chop the onions and grate or chop the garlic. Peel, then grate or chop the ginger.
Add the chopped onion, garlic and ginger to a food processor along with the chilli powder, turmeric, cumin, ground coriander and ground ginger. Blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken thighs with the garam masala and a generous seasoning of salt.
Heat a large, high-sided pan over a medium high heat and add the sunflower oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the spice paste for 6 minutes until aromatic, stirring regularly.
While the spice paste is frying off, cook your rice. Rinse the basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Add the chicken back to the pan with the chopped tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low. Simmer gently for 12-20 minutes. Finish by stirring through a squeeze of lemon juice to taste.
Fluff the rice with a fork before serving with the curry and naan bread. Garnish with coriander leaves.

Notes

*Calorie info: excludes naan bread.

Calories: 453kcal

Keyword: Serves 8

Nutrition

Calories: 453kcal

0001 MS 0221 Cauliflower Rice Tabbouleh WS CO 250

Cauliflower Rice Tabbouleh with Sun-Blushed Tomatoes & Fried Halloumi

Servings 4

Total Time 20 minutes mins

Ingredients

▢ 1 cauliflower large
▢ 1 large handful flat leaf parsley leaves picked
▢ 1 good handful fresh mint leaves picked
▢ 5 spring onion
▢ 150 g sun blushed tomatoes
▢ ½ cucumber
▢ 1 lemon zest and juice
▢ 3 tbsp extra virgin olive oil
▢ 250 g halloumi
▢ 1 tbsp balsamic vinegar
▢ 2 tsp honey

Equipment

Chopping board

Chopping knife

Food processor

Non-stick frying pan

Fish slice

Instructions

First make the cauliflower rice. Trim the leaves from the cauliflower and cut into florets.
Add to a food processor and blitz until rice-like in texture and uniform throughout.
Chop the mint leaves and parsley.
Thinly slice the spring onions. Peel, deseed and finely chop the cucumber.
In a large bowl toss the cauliflower rice with the herbs, spring onions, sun-blushed tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
Place a non-stick frying pan over a medium heat. Slice the halloumi.
Fry the halloumi slices for 1–2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky.
Serve straight away with the tabbouleh.

Notes

Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.

Calories: 431kcal

Keyword: August Recipe, Serves 4

Nutrition

Calories: 431kcal

Cauliflower Rice Tabbouleh with Sun-Blushed Tomatoes & Fried Halloumi

Servings 2

Total Time 20 minutes mins

Ingredients

▢ ½ cauliflower large
▢ 1 small handful flat leaf parsley leaves picked
▢ 1 small handful fresh mint leaves picked
▢ 3 spring onion
▢ 75 g sun blushed tomatoes
▢ ¼ cucumber
▢ ½ lemon zest and juice
▢ 1½ tbsp extra virgin olive oil
▢ 125 g halloumi
▢ ½ tbsp balsamic vinegar
▢ 1 tsp honey

Equipment

Chopping board

Chopping knife

Food processor

Non-stick frying pan

Fish slice

Instructions

First make the cauliflower rice. Trim the leaves from the cauliflower and cut into florets.
Add to a food processor and blitz until rice-like in texture and uniform throughout.
Chop the mint leaves and parsley.
Thinly slice the spring onions. Peel, deseed and finely chop the cucumber.
In a large bowl toss the cauliflower rice with the herbs, spring onions, sun-blushed tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
Place a non-stick frying pan over a medium heat. Slice the halloumi.
Fry the halloumi slices for 1–2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky.
Serve straight away with the tabbouleh.

Notes

Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.

Calories: 431kcal

Keyword: August Recipe, Serves 2

Nutrition

Calories: 431kcal

Cauliflower Rice Tabbouleh with Sun-Blushed Tomatoes & Fried Halloumi

Servings 8

Total Time 20 minutes mins

Ingredients

▢ 2 cauliflower large
▢ 2 large handful flat leaf parsley leaves picked
▢ 2 good handful fresh mint leaves picked
▢ 10 spring onion
▢ 300 g sun blushed tomatoes
▢ 1 cucumber
▢ 2 lemon zest and juice
▢ 6 tbsp extra virgin olive oil
▢ 500 g halloumi
▢ 2 tbsp balsamic vinegar
▢ 4 tsp honey

Equipment

Chopping board

Chopping knife

Food processor

Non-stick frying pan

Fish slice

Instructions

First make the cauliflower rice. Trim the leaves from the cauliflower and cut into florets.
Add to a food processor and blitz until rice-like in texture and uniform throughout.
Chop the mint leaves and parsley.
Thinly slice the spring onions. Peel, deseed and finely chop the cucumber.
In a large bowl toss the cauliflower rice with the herbs, spring onions, sun-blushed tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
Place a non-stick frying pan over a medium heat. Slice the halloumi.
Fry the halloumi slices for 1–2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky.
Serve straight away with the tabbouleh.

Notes

Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.

Calories: 431kcal

Keyword: August Recipe, Serves 8

Nutrition

Calories: 431kcal

French White Wine Chicken

Servings 4

Total Time 50 minutes mins

Ingredients

▢ 1 tbsp olive oil
▢ 8 chicken thighs bone-in, skin on
▢ 150 g pancetta
▢ 1 onion large, peeled and chopped
▢ 3 garlic cloves peeled and chopped
▢ fresh thyme
▢ 250 ml white wine
▢ 250 ml single cream
▢ sea salt
▢ ground black pepper
▢ flat leaf parsley roughly chopped

For the salad:

▢ 3 tbsp extra virgin olive oil
▢ 1 tsp Dijon mustard
▢ 1 tsp honey
▢ 1 garlic clove grated
▢ 200 g mixed leaves washed and dried

Equipment

Chopping board

Buy

Knife

Large casserole

Wooden spoon

Tongs

Measuring jug

Whisk

Instructions

Peel and chop the onion and garlic.
Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.
Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy.
Drizzle the dressing over the mixed leaves and toss to coat.
Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.

Notes

This is a simplified version of my Mom's classic Coq Au Vin, a recipe that continues to be a real family tradition.

Calories: 959kcal

Nutrition

Calories: 959kcal

French White Wine Chicken

Servings 8

Total Time 50 minutes mins

Ingredients

▢ 2 tbsp olive oil
▢ 16 chicken thighs bone-in, skin on
▢ 300 g pancetta
▢ 2 onion large, peeled and chopped
▢ 6 garlic cloves peeled and chopped
▢ fresh thyme
▢ 500 ml white wine
▢ 500 ml single cream
▢ sea salt
▢ ground black pepper
▢ flat leaf parsley roughly chopped

For the salad:

▢ 6 tbsp extra virgin olive oil
▢ 2 tsp Dijon mustard
▢ 2 tsp honey
▢ 2 garlic clove grated
▢ 400 g mixed leaves washed and dried

Equipment

Chopping board

Buy

Knife

Large casserole

Wooden spoon

Tongs

Measuring jug

Whisk

Instructions

Peel and chop the onion and garlic.
Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.
Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy.
Drizzle the dressing over the mixed leaves and toss to coat.
Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.

Notes

This is a simplified version of my Mom's classic Coq Au Vin, a recipe that continues to be a real family tradition.

Calories: 959kcal

Nutrition

Calories: 959kcal

French White Wine Chicken

Servings 2

Total Time 50 minutes mins

Ingredients

▢ 1/2 tbsp olive oil
▢ 4 chicken thighs bone-in, skin on
▢ 75 g pancetta
▢ 1/2 onion large, peeled and chopped
▢ 1.5 garlic cloves peeled and chopped
▢ fresh thyme
▢ 125 ml white wine
▢ 125 ml single cream
▢ sea salt
▢ ground black pepper
▢ flat leaf parsley roughly chopped

For the salad:

▢ 1.5 tbsp extra virgin olive oil
▢ 1/2 tsp Dijon mustard
▢ 1/2 tsp honey
▢ 1/2 garlic clove grated
▢ 100 g mixed leaves washed and dried

Equipment

Chopping board

Buy

Knife

Large casserole

Wooden spoon

Tongs

Measuring jug

Whisk

Instructions

Peel and chop the onion and garlic.
Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.
Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy.
Drizzle the dressing over the mixed leaves and toss to coat.
Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.

Notes

This is a simplified version of my Mom's classic Coq Au Vin, a recipe that continues to be a real family tradition.

Calories: 959kcal

Nutrition

Calories: 959kcal

Rack of Lamb with Boulangère Potatoes & Bitter Leaf Salad

Servings 6

Prep Time 1 hour hr

Total Time 1 hour hr

Ingredients

For the potatoes:

▢ 1.25 kg Maris piper potatoes or Desirée potatoes
▢ 60 g butter
▢ 2 onion medium
▢ 400 ml chicken stock

For the lamb:

▢ 2 Rack of Lamb
▢ 1 tbsp Dijon mustard
▢ 2 tbsp olive oil
▢ 2 sprigs fresh rosemary

For the salsa:

▢ 30 g fresh mint
▢ 50 g fresh parsley
▢ 1 tbsp capers
▢ 1 lemon
▢ 1 clove garlic
▢ 5 tbsp extra virgin olive oil

For the salad:

▢ 1 orange large
▢ 1 tbsp white wine vinegar
▢ 3 tbsp extra virgin olive oil
▢ 40 g walnuts
▢ 2 heads chicory
▢ 2 handfuls watercress

Equipment

Chopping board

Peeler

Medium bowl

Chopping knife

Large roasting tray

Mixing jug

Roasting tray

Zester

Cutting knife

Tongs

Fish slice

Instructions

Heat the oven to 180°C/160°C fan/Gas 4. Thinly slice the potatoes and onions.
For the potatoes, rub a 30cm x 40cm baking dish with ⅓ of the butter. Layer the thinly sliced potatoes and onions in the dish, seasoning each as you go with sea salt and freshly ground black pepper.
Repeat step 2 to make layers and finish with a layer of potatoes on top.
Pour the stock over, dot the top with the rest of the butter and season generously. Place in the oven and bake for 1 hour.
After 40 minutes increase the heat of the oven to 200°C/180°C fan/Gas 6.
Season the racks of lamb and place in a roasting tin.
Blend the mustard, oil and rosemary together and spread over the racks. Roast on the shelf above the potatoes for 20 minutes for medium rare.
Allow to rest for a good 10 minutes before serving.
To make the salsa, finely chop the herbs and capers. Add garlic, finely grated zest from the lemon and juice of half. Season and blend in the extra virgin olive oil until you have a luscious salsa.
For the salad dressing, segment the orange, reserving the juice. Blend the orange juice with the vinegar, a pinch of salt, and season generously with pepper. Whisk in the extra virgin olive oil.
Toast the walnuts over a low heat then toss in a large bowl with the leaves and the segments of orange. Pour over the dressing.
Slice the rested lamb into cutlets and serve with the potatoes, salad and salsa.

Notes

This is a Sunday roast worth shouting about! The boulangere potatoes are cooked here in a flatter dish which means less layers but a crispier buttery end result.

Calories: 542kcal

Course: Dinner

Keyword: Serves 6

Nutrition

Calories: 542kcal

Rack of Lamb with Boulangère Potatoes & Bitter Leaf Salad

Servings 3

Prep Time 1 hour hr

Total Time 1 hour hr

Ingredients

For the potatoes:

▢ 625 g Maris piper potatoes or Desirée potatoes
▢ 30 g butter
▢ 1 onion medium
▢ 200 ml chicken stock

For the lamb:

▢ 1 Rack of Lamb
▢ 1/2 tbsp Dijon mustard
▢ 1 tbsp olive oil
▢ 1 sprigs fresh rosemary

For the salsa:

▢ 15 g fresh mint
▢ 25 g fresh parsley
▢ 1/2 tbsp capers
▢ 1/2 lemon
▢ 1 clove garlic
▢ 3 tbsp extra virgin olive oil

For the salad:

▢ 1/2 orange large
▢ 1/2 tbsp white wine vinegar
▢ 1.5 tbsp extra virgin olive oil
▢ 20 g walnuts
▢ 1 head chicory
▢ 1 handful watercress

Equipment

Chopping board

Peeler

Medium bowl

Chopping knife

Large roasting tray

Mixing jug

Roasting tray

Zester

Cutting knife

Tongs

Fish slice

Instructions

Heat the oven to 180°C/160°C fan/Gas 4. Thinly slice the potatoes and onions.
For the potatoes, rub a 30cm x 40cm baking dish with ⅓ of the butter. Layer the thinly sliced potatoes and onions in the dish, seasoning each as you go with sea salt and freshly ground black pepper.
Repeat step 2 to make layers and finish with a layer of potatoes on top.
Pour the stock over, dot the top with the rest of the butter and season generously. Place in the oven and bake for 1 hour.
After 40 minutes increase the heat of the oven to 200°C/180°C fan/Gas 6.
Season the racks of lamb and place in a roasting tin.
Blend the mustard, oil and rosemary together and spread over the racks. Roast on the shelf above the potatoes for 20 minutes for medium rare.
Allow to rest for a good 10 minutes before serving.
To make the salsa, finely chop the herbs and capers. Add garlic, finely grated zest from the lemon and juice of half. Season and blend in the extra virgin olive oil until you have a luscious salsa.
For the salad dressing, segment the orange, reserving the juice. Blend the orange juice with the vinegar, a pinch of salt, and season generously with pepper. Whisk in the extra virgin olive oil.
Toast the walnuts over a low heat then toss in a large bowl with the leaves and the segments of orange. Pour over the dressing.
Slice the rested lamb into cutlets and serve with the potatoes, salad and salsa.

Notes

This is a Sunday roast worth shouting about! The boulangere potatoes are cooked here in a flatter dish which means less layers but a crispier buttery end result.

Calories: 542kcal

Course: Dinner

Keyword: Serves 3

Nutrition

Calories: 542kcal

Rack of Lamb with Boulangère Potatoes & Bitter Leaf Salad

Servings 12

Prep Time 1 hour hr

Total Time 1 hour hr

Ingredients

For the potatoes:

▢ 2.5 kg Maris piper potatoes or Desirée potatoes
▢ 120 g butter
▢ 4 onion medium
▢ 800 ml chicken stock

For the lamb:

▢ 4 racks of lamb
▢ 2 tbsp Dijon mustard
▢ 4 tbsp olive oil
▢ 4 sprigs fresh rosemary

For the salsa:

▢ 60 g fresh mint
▢ 100 g fresh parsley
▢ 2 tbsp capers
▢ 2 lemon
▢ 2 clove garlic
▢ 10 tbsp extra virgin olive oil

For the salad:

▢ 2 orange large
▢ 2 tbsp white wine vinegar
▢ 6 tbsp extra virgin olive oil
▢ 80 g walnuts
▢ 4 heads chicory
▢ 4 handfuls watercress

Equipment

Chopping board

Peeler

Medium bowl

Chopping knife

Large roasting tray

Mixing jug

Roasting tray

Zester

Cutting knife

Tongs

Fish slice

Instructions

Heat the oven to 180°C/160°C fan/Gas 4. Thinly slice the potatoes and onions.
For the potatoes, rub a 30cm x 40cm baking dish with ⅓ of the butter. Layer the thinly sliced potatoes and onions in the dish, seasoning each as you go with sea salt and freshly ground black pepper.
Repeat step 2 to make layers and finish with a layer of potatoes on top.
Pour the stock over, dot the top with the rest of the butter and season generously. Place in the oven and bake for 1 hour.
After 40 minutes increase the heat of the oven to 200°C/180°C fan/Gas 6.
Season the racks of lamb and place in a roasting tin.
Blend the mustard, oil and rosemary together and spread over the racks. Roast on the shelf above the potatoes for 20 minutes for medium rare.
Allow to rest for a good 10 minutes before serving.
To make the salsa, finely chop the herbs and capers. Add garlic, finely grated zest from the lemon and juice of half. Season and blend in the extra virgin olive oil until you have a luscious salsa.
For the salad dressing, segment the orange, reserving the juice. Blend the orange juice with the vinegar, a pinch of salt, and season generously with pepper. Whisk in the extra virgin olive oil.
Toast the walnuts over a low heat then toss in a large bowl with the leaves and the segments of orange. Pour over the dressing.
Slice the rested lamb into cutlets and serve with the potatoes, salad and salsa.

Notes

This is a Sunday roast worth shouting about! The boulangere potatoes are cooked here in a flatter dish which means less layers but a crispier buttery end result.

Calories: 542kcal

Course: Dinner

Keyword: Serves 12

Nutrition

Calories: 542kcal

0001 MS 0132 Korean style Meatballs WS CO

Sticky Korean-Style Meatballs

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 250 g basmati rice
▢ 4 spring onion
▢ 2 cloves garlic
▢ 1 egg lightly beaten
▢ 400 g pork mince
▢ 25 g panko breadcrumbs
▢ 2 tbsp gochujang Korean chili paste
▢ 1 thumb sized piece fresh ginger
▢ ½ tsp white pepper
▢ 2 tbsp sunflower oil

For the glaze:

▢ 4 tbsp runny honey
▢ 2 tbsp gochujang Korean chili paste
▢ 2 tbsp rice wine vinegar
▢ 1 tbsp dark soy sauce
▢ 2 tbsp toasted sesame seeds

Equipment

Chopping board

Chopping knife

Large bowl

Large frying pan

Tongs

Small saucepan

Instructions

Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Finely slice the spring onions and peel and grate the garlic and ginger.
Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
Gently form into 20 evenly sized balls.
Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.
Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.

Notes

These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!

Calories: 556kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 556kcal

Sticky Korean-Style Meatballs

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 125 g basmati rice
▢ 2 spring onion
▢ 1 clove garlic
▢ 1 egg small, lightly beaten
▢ 200 g pork mince
▢ 15 g panko breadcrumbs
▢ 1 tbsp gochujang Korean chili paste
▢ ½ thumb sized piece fresh ginger
▢ ¼ tsp white pepper
▢ 1 tbsp sunflower oil

For the glaze:

▢ 2 tbsp runny honey
▢ 1 tbsp gochujang Korean chili paste
▢ 1 tbsp rice wine vinegar
▢ ½ tbsp dark soy sauce
▢ 1 tbsp toasted sesame seeds

Equipment

Chopping board

Chopping knife

Large bowl

Large frying pan

Tongs

Small saucepan

Instructions

Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Finely slice the spring onions and peel and grate the garlic and ginger.
Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
Gently form into 10 evenly sized balls.
Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.
Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.

Notes

These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!

Calories: 556kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 556kcal

Sticky Korean-Style Meatballs

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 375 g basmati rice
▢ 6 spring onion
▢ 3 cloves garlic
▢ 1 egg large, lightly beaten
▢ 600 g pork mince
▢ 40 g panko breadcrumbs
▢ 3 tbsp gochujang Korean chili paste
▢ 1½ thumb sized piece fresh ginger
▢ 1 tsp white pepper
▢ 3 tbsp sunflower oil

For the glaze:

▢ 6 tbsp runny honey
▢ 3 tbsp gochujang Korean chili paste
▢ 3 tbsp rice wine vinegar
▢ 1½ tbsp dark soy sauce
▢ 3 tbsp toasted sesame seeds

Equipment

Chopping board

Chopping knife

Large bowl

Large frying pan

Tongs

Small saucepan

Instructions

Rinse 375g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 800ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Finely slice the spring onions and peel and grate the garlic and ginger.
Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
Gently form into 30 evenly sized balls.
Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.
Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.

Notes

These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 556kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 556kcal

Sticky Korean-Style Meatballs

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 500 g basmati rice
▢ 8 spring onion
▢ 4 cloves garlic
▢ 2 egg lightly beaten
▢ 800 g pork mince
▢ 50 g panko breadcrumbs
▢ 4 tbsp gochujang Korean chili paste
▢ 2 thumb sized piece fresh ginger
▢ 1 tsp white pepper
▢ 4 tbsp sunflower oil

For the glaze:

▢ 8 tbsp runny honey
▢ 4 tbsp gochujang Korean chili paste
▢ 4 tbsp rice wine vinegar
▢ 2 tbsp dark soy sauce
▢ 4 tbsp toasted sesame seeds

Equipment

Chopping board

Chopping knife

Large bowl

Large frying pan

Tongs

Small saucepan

Instructions

Rinse 500g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 1l cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
Finely slice the spring onions and peel and grate the garlic and ginger.
Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
Gently form into 40 evenly sized balls.
Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.
Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.

Notes

These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 556kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 556kcal

Chicken Stew for the Soul

Servings 4

Total Time 1 hour hr 20 minutes mins

Ingredients

▢ 2 tbsp olive oil
▢ 1 kg chicken thighs skin-on, bone-in
▢ 3 stalks celery
▢ 3 carrots large
▢ 1 onion large
▢ 3 sprigs fresh thyme leaves picked
▢ 50 g butter
▢ 2 tbsp plain flour
▢ 1 l chicken stock
▢ sea salt
▢ ground black pepper

For the dumplings:

▢ 100 g butter cold, cubed
▢ 225 g self-raising flour
▢ 1 good handful chives
▢ 100 ml buttermilk
▢ 50 g cheddar cheese Irish, grated
▢ sea salt
▢ ground black pepper

Equipment

Casserole

Tongs

Peeler

Wooden spoon

Large bowl

Grater

Instructions

Trim and chop the celery into bite sized chunks. Peel and chop the carrots into bite sized chunks. Peel and roughly chop the onion.
Season the chicken thighs with salt and pepper. Heat the oil in a large heavy-based casserole pan over a medium heat. Cooking in batches, add the chicken skin side down. Cook for 3-4 minutes until golden, then turn and brown the other side. Repeat until all the chicken thighs are browned. Set aside on a plate.
Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter. Stir occasionally for about 6-8 minutes until softened.
Add the chicken back to the pan along with the flour and toss to coat everything. Pour over the chicken stock and bring to a boil. Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced and thickened.
Just as the sauce is almost ready, make the dumplings. First, finely chop the chives.
Rub the butter into the flour, and season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar. The dough should come together into a ball.
Scoop or tear over portions of the dough onto the top of the chicken stew. They should cover the top of the surface, you’ll get 12 in total. Put the lid on and leave to simmer for 20-25 minutes. When cooked, the dumplings will cover the surface of the stew.
Serve in bowls topped with a little extra chopped chives.

Notes

A rich chicken stew that tastes just like a Sunday roast. Chicken thighs are simmered until falling off the bone and the cooking liquor is reduced until thick and gravy like, all before little clouds of chive & cheddar dumplings are plopped on top to steam and soak up the sauce. This is true winter food that is best served on the darkest of days.

Calories: 970kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 970kcal

Chicken Stew for the Soul

Servings 2

Total Time 1 hour hr 20 minutes mins

Ingredients

▢ 1 tbsp olive oil
▢ 500 g chicken thighs skin-on, bone-in
▢ 2 stalks celery
▢ 2 carrots
▢ ½ onion large
▢ 2 sprigs fresh thyme leaves picked
▢ 25 g butter
▢ 1 tbsp plain flour
▢ 500 ml chicken stock
▢ sea salt
▢ ground black pepper

For the dumplings:

▢ 50 g butter cold, cubed
▢ 115 g self-raising flour
▢ 1 small handful chives
▢ 50 ml buttermilk
▢ 25 g cheddar cheese Irish, grated
▢ sea salt
▢ ground black pepper

Equipment

Casserole

Tongs

Peeler

Wooden spoon

Large bowl

Grater

Instructions

Trim and chop the celery into bite sized chunks. Peel and chop the carrots into bite sized chunks. Peel and roughly chop the onion.
Season the chicken thighs with salt and pepper. Heat the oil in a large heavy-based casserole pan over a medium heat. Cooking in batches, add the chicken skin side down. Cook for 3-4 minutes until golden, then turn and brown the other side. Repeat until all the chicken thighs are browned. Set aside on a plate.
Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter. Stir occasionally for about 6-8 minutes until softened.
Add the chicken back to the pan along with the flour and toss to coat everything. Pour over the chicken stock and bring to a boil. Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced and thickened.
Just as the sauce is almost ready, make the dumplings. First, finely chop the chives.
Rub the butter into the flour, and season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar. The dough should come together into a ball.
Scoop or tear over portions of the dough onto the top of the chicken stew. They should cover the top of the surface, you’ll get 6 in total. Put the lid on and leave to simmer for 20-25 minutes. When cooked, the dumplings will cover the surface of the stew.
Serve in bowls topped with a little extra chopped chives.

Notes

Calories: 970kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 970kcal

Chicken Stew for the Soul

Servings 6

Total Time 1 hour hr 20 minutes mins

Ingredients

▢ 3 tbsp olive oil
▢ 1.5 kg chicken thighs skin-on, bone-in
▢ 5 stalks celery
▢ 5 carrots large
▢ 1½ onion large
▢ 5 sprigs fresh thyme leaves picked
▢ 75 g butter
▢ 3 tbsp plain flour
▢ 1.5 l chicken stock
▢ sea salt
▢ ground black pepper

For the dumplings:

▢ 150 g butter cold, cubed
▢ 340 g self-raising flour
▢ 1 large handful chives
▢ 150 ml buttermilk
▢ 75 g cheddar cheese Irish, grated
▢ sea salt
▢ ground black pepper

Equipment

Large casserole

Tongs

Peeler

Wooden spoon

Large bowl

Grater

Instructions

Trim and chop the celery into bite sized chunks. Peel and chop the carrots into bite sized chunks. Peel and roughly chop the onion.
Season the chicken thighs with salt and pepper. Heat the oil in a large heavy-based casserole pan over a medium heat. Cooking in batches, add the chicken skin side down. Cook for 3-4 minutes until golden, then turn and brown the other side. Repeat until all the chicken thighs are browned. Set aside on a plate.
Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter. Stir occasionally for about 6-8 minutes until softened.
Add the chicken back to the pan along with the flour and toss to coat everything. Pour over the chicken stock and bring to a boil. Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced and thickened.
Just as the sauce is almost ready, make the dumplings. First, finely chop the chives.
Rub the butter into the flour, and season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar. The dough should come together into a ball.
Scoop or tear over portions of the dough onto the top of the chicken stew. They should cover the top of the surface, you’ll get 18 in total. Put the lid on and leave to simmer for 20-25 minutes. When cooked, the dumplings will cover the surface of the stew.
Serve in bowls topped with a little extra chopped chives.

Notes

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 970kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 970kcal

Chicken Stew for the Soul

Servings 8

Total Time 1 hour hr 20 minutes mins

Ingredients

▢ 4 tbsp olive oil
▢ 2 kg chicken thighs skin-on, bone-in
▢ 6 stalks celery
▢ 6 carrots large
▢ 2 onion large
▢ 6 sprigs fresh thyme leaves picked
▢ 100 g butter
▢ 4 tbsp plain flour
▢ 2 l chicken stock
▢ sea salt
▢ ground black pepper

For the dumplings:

▢ 200 g butter cold, cubed
▢ 450 g self-raising flour
▢ 2 good handful chives
▢ 200 ml buttermilk
▢ 100 g cheddar cheese Irish, grated
▢ sea salt
▢ ground black pepper

Equipment

Large casserole

Tongs

Peeler

Wooden spoon

Large bowl

Grater

Instructions

Trim and chop the celery into bite sized chunks. Peel and chop the carrots into bite sized chunks. Peel and roughly chop the onion.
Season the chicken thighs with salt and pepper. Heat the oil in a large heavy-based casserole pan over a medium heat. Cooking in batches, add the chicken skin side down. Cook for 3-4 minutes until golden, then turn and brown the other side. Repeat until all the chicken thighs are browned. Set aside on a plate.
Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter. Stir occasionally for about 6-8 minutes until softened.
Add the chicken back to the pan along with the flour and toss to coat everything. Pour over the chicken stock and bring to a boil. Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced and thickened.
Just as the sauce is almost ready, make the dumplings. First, finely chop the chives.
Rub the butter into the flour, and season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar. The dough should come together into a ball.
Scoop or tear over portions of the dough onto the top of the chicken stew. They should cover the top of the surface, you’ll get 24 in total. Put the lid on and leave to simmer for 20-25 minutes. When cooked, the dumplings will cover the surface of the stew.
Serve in bowls topped with a little extra chopped chives.

Notes

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 970kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 970kcal

Steak with Red Wine Shallots & Fondant Potatoes

Servings 2

Total Time 1 hour hr

Ingredients

For the fondant potatoes:

▢ 75 g butter
▢ 500 g potatoes
▢ 175 ml chicken stock
▢ 2 cloves garlic
▢ 1 small bunch fresh thyme
▢ 1 sprig fresh rosemary

For the steak and shallots:

▢ 2 ribeye steaks 8oz each
▢ 50 g butter
▢ 2 shallot large
▢ 1 sprig fresh thyme
▢ ½ tsp plain flour
▢ 250 ml red wine
▢ sea salt
▢ ground black pepper

Equipment

Small frying pan

Frying pan

Tongs

Wooden spoon

Palette knife

Measuring jug

Instructions

Take the steaks out of the fridge at least 30 minutes before cooking to allow them to come up to room temperature. Peel and slice the shallots and set aside.
For the fondant potatoes: Preheat oven to 200C. Peel the potatoes and cut into thick slabs. Peel and roughly chop the garlic.
In a small frying pan, melt the butter over low heat for around 5 minutes until the milky solids have separated. Carefully pour the clarified butter into a bowl and remove the milky solids. Give the pan a quick rinse.
Dry the pan and return to a medium to high heat. Add in the clarified butter and the potatoes in a single layer. Brown the potatoes on both sides for 5 minutes.
Add enough stock to come up to halfway on the potatoes. Add the garlic, thyme and rosemary and place in the oven for 30 minutes.
Meanwhile, heat a frying pan over a high heat. Drizzle the steaks with olive oil and season on both sides with plenty of sea salt and freshly ground black pepper.
Once the pan is screaming hot, cook the steak on both sides. Cook for roughly 4 minutes for rare, 5-6 minutes for medium and 8-10 minutes for well done.
Once the steak is flipped, add in the butter and thyme and use a spoon to baste the steaks repeatedly until cooked to your liking. Remove the steaks from the pan and leave on a plate to rest while making the sauce.
In the same frying pan with all the lovely butter and thyme, cook the shallots for 3-4 minutes until softened and slightly caramelised.
Sprinkle in the flour and allow to cook for another 30 seconds before adding the red wine. Reduce the sauce by half and taste for seasoning.
Remove the fondant potatoes from the oven when most of the liquid has evaporated and the potatoes are golden and tender.
Serve the steak alongside the fondant potatoes with plenty of the red wine shallots on top.

Notes

This classic recipe is one of my absolute favourites when I want to treat myself. If you ask me, this is the perfect way to cook a steak but everyone has their own preference when it comes to how they like it done.

Calories: 927kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 927kcal

Steak with Red Wine Shallots & Fondant Potatoes

Servings 4

Total Time 1 hour hr

Ingredients

For the fondant potatoes:

▢ 150 g butter
▢ 1 kg potatoes
▢ 350 ml chicken stock
▢ 4 cloves garlic
▢ 1 small bunch fresh thyme
▢ 2 sprig fresh rosemary

For the steak and shallots:

▢ 4 ribeye steaks 8oz each
▢ 100 g butter
▢ 4 shallot large
▢ 2 sprig fresh thyme
▢ 1 tsp plain flour
▢ 500 ml red wine
▢ sea salt
▢ ground black pepper

Equipment

Small frying pan

Frying pan

Tongs

Wooden spoon

Palette knife

Measuring jug

Instructions

Take the steaks out of the fridge at least 30 minutes before cooking to allow them to come up to room temperature. Peel and slice the shallots and set aside.
For the fondant potatoes: Preheat oven to 200C. Peel the potatoes and cut into thick slabs. Peel and roughly chop the garlic.
In a small frying pan, melt the butter over low heat for around 5 minutes until the milky solids have separated. Carefully pour the clarified butter into a bowl and remove the milky solids. Give the pan a quick rinse.
Dry the pan and return to a medium to high heat. Add in the clarified butter and the potatoes in a single layer. Brown the potatoes on both sides for 5 minutes.
Add enough stock to come up to halfway on the potatoes. Add the garlic, thyme and rosemary and place in the oven for 30 minutes.
Meanwhile, heat a frying pan over a high heat. Drizzle the steaks with olive oil and season on both sides with plenty of sea salt and freshly ground black pepper.
Once the pan is screaming hot, cook the steak on both sides. Cook for roughly 4 minutes for rare, 5-6 minutes for medium and 8-10 minutes for well done.
Once the steak is flipped, add in the butter and thyme and use a spoon to baste the steaks repeatedly until cooked to your liking. Remove the steaks from the pan and leave on a plate to rest while making the sauce.
In the same frying pan with all the lovely butter and thyme, cook the shallots for 3-4 minutes until softened and slightly caramelised.
Sprinkle in the flour and allow to cook for another 30 seconds before adding the red wine. Reduce the sauce by half and taste for seasoning.
Remove the fondant potatoes from the oven when most of the liquid has evaporated and the potatoes are golden and tender.
Serve the steak alongside the fondant potatoes with plenty of the red wine shallots on top.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 927kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 927kcal

Store Cupboard Chicken

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 250 g baby potatoes or new potatoes
▢ 1 tbsp olive oil
▢ 8 boneless, skinless chicken thighs
▢ 6 streaky bacon
▢ 50 g butter
▢ 3 cloves garlic
▢ 150 ml white wine
▢ 2 tsp Dijon mustard
▢ 2 tsp honey
▢ 1 tsp hot sauce or to taste
▢ 1 tbsp capers drained
▢ 100 ml double cream
▢ 400 g tinned cannellini beans drained and rinsed
▢ sea salt
▢ ground black pepper
▢ 1 good handful fresh parsley chopped

Equipment

Saucepan

Colander

Shallow casserole

Wooden spoon

Chopping board

Chopping knife

Microplane

Instructions

Slice the baby potatoes in half.
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon for 3–4 minutes on each side until the chicken is just cooked through and the bacon is crisping up.
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
Serve immediately, scattered with the parsley.

Notes

There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!

Calories: 679kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 679kcal

Store Cupboard Chicken

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 125 g baby potatoes or new potatoes
▢ 1 tbsp olive oil
▢ 4 boneless, skinless chicken thighs
▢ 3 streaky bacon
▢ 25 g butter
▢ 2 cloves garlic
▢ 75 ml white wine
▢ 1 tsp Dijon mustard
▢ 1 tsp honey
▢ ½ tsp hot sauce or to taste
▢ ½ tbsp capers drained
▢ 50 ml double cream
▢ 200 g tinned cannellini beans drained and rinsed
▢ sea salt
▢ ground black pepper
▢ 1 small handful fresh parsley chopped

Equipment

Saucepan

Colander

Shallow casserole

Wooden spoon

Chopping board

Chopping knife

Microplane

Instructions

Slice the baby potatoes in half.
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon for 3–4 minutes on each side until the chicken is just cooked through and the bacon is crisping up.
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
Serve immediately, scattered with the parsley.

Notes

There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!

Calories: 679kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 679kcal

Store Cupboard Chicken

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 375 g baby potatoes or new potatoes
▢ 1½ tbsp olive oil
▢ 12 boneless, skinless chicken thighs
▢ 9 streaky bacon
▢ 75 g butter
▢ 5 cloves garlic
▢ 225 ml white wine
▢ 3 tsp Dijon mustard
▢ 3 tsp honey
▢ 1½ tsp hot sauce or to taste
▢ 1½ tbsp capers drained
▢ 150 ml double cream
▢ 600 g tinned cannellini beans drained and rinsed
▢ sea salt
▢ ground black pepper
▢ 1 good handful fresh parsley chopped

Equipment

Saucepan

Colander

Shallow casserole

Wooden spoon

Chopping board

Chopping knife

Microplane

Instructions

Slice the baby potatoes in half.
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon for 3–4 minutes on each side until the chicken is just cooked through and the bacon is crisping up.
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
Serve immediately, scattered with the parsley.

Notes

There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 679kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 679kcal

Store Cupboard Chicken

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 500 g baby potatoes or new potatoes
▢ 2 tbsp olive oil
▢ 16 boneless, skinless chicken thighs
▢ 12 streaky bacon
▢ 100 g butter
▢ 6 cloves garlic
▢ 300 ml white wine
▢ 4 tsp Dijon mustard
▢ 4 tsp honey
▢ 2 tsp hot sauce or to taste
▢ 2 tbsp capers drained
▢ 200 ml double cream
▢ 800 g tinned cannellini beans drained and rinsed
▢ sea salt
▢ ground black pepper
▢ 1 large handful fresh parsley chopped

Equipment

Saucepan

Colander

Shallow casserole

Wooden spoon

Chopping board

Chopping knife

Microplane

Instructions

Slice the baby potatoes in half.
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon for 3–4 minutes on each side until the chicken is just cooked through and the bacon is crisping up.
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
Serve immediately, scattered with the parsley.

Notes

There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 679kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 679kcal

0001 MS 0136 Rigatoni with Pancetta WS CO

Rigatoni with Pancetta and Crispy Garlic Breadcrumbs

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 350 g rigatoni
▢ 4 cloves garlic
▢ 100 g breadcrumbs coarse
▢ 1 tsp fresh thyme leaves picked
▢ 3 tbsp extra virgin olive oil
▢ 175 g cubed pancetta
▢ 1 pinch chilli flakes
▢ 50 g sun-dried tomatoes
▢ 2 tbsp unsalted butter
▢ 1 small handful fresh parsley
▢ 50 g Parmesan cheese
▢ sea salt
▢ ground black pepper

Equipment

Large pot

Large frying pan

Wooden spoon

Chopping board

Chopping knife

Microplane

Colander

Tongs

Instructions

Peel and finely chop garlic and sun-dried tomatoes.
Roughly chop the parsley and grate the Parmesan.
Add the garlic to a bowl with the breadcrumbs, thyme leaves and plenty of sea salt and freshly ground black pepper. Mix together.
Heat the olive oil in a frying pan and toast the breadcrumbs until golden and crisp, stirring now and then for 5 minutes. Remove and set aside.
Return the pan to a medium heat and fry the pancetta until rendered down and crispy, around 5 minutes.
Add the chopped sun-dried tomatoes to the pan with the chilli flakes. Season with plenty of freshly ground black pepper.
Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until very al dente, reserving a cupful of the pasta water before draining.
Add the drained pasta to the frying pan along with a splash of the pasta water, the butter, most of the parsley, grated Parmesan and a handful of the breadcrumbs. Cook on a low heat, tossing until the pasta is cooked through and the sauce is silky and coating the pasta. Add a little more pasta water if the sauce is too dry.
Serve in bowls with a sprinkle of the remaining breadcrumbs, parsley and extra pepper.

Notes

A quick method and with plenty of store cupboard essential ingredients, this will tick a lot of boxes when you’re looking for a handy midweek meal.

Calories: 530kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 530kcal

Rigatoni with Pancetta and Crispy Garlic Breadcrumbs

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 175 g rigatoni
▢ 2 cloves garlic
▢ 50 g breadcrumbs coarse
▢ ½ tsp fresh thyme leaves picked
▢ 1½ tbsp extra virgin olive oil
▢ 90 g cubed pancetta
▢ 1 pinch chilli flakes
▢ 25 g sun-dried tomatoes
▢ 1 tbsp unsalted butter
▢ 1 small handful fresh parsley
▢ 25 g Parmesan cheese
▢ sea salt
▢ ground black pepper

Equipment

Large pot

Large frying pan

Wooden spoon

Chopping board

Chopping knife

Microplane

Colander

Tongs

Instructions

Peel and finely chop garlic and sun-dried tomatoes.
Roughly chop the parsley and grate the Parmesan.
Add the garlic to a bowl with the breadcrumbs, thyme leaves and plenty of sea salt and freshly ground black pepper. Mix together.
Heat the oil in a frying pan and toast the breadcrumbs until golden and crisp, stirring now and then for 5 minutes. Remove and set aside.
Return the pan to a medium heat and fry the pancetta until rendered down and crispy, around 5 minutes.
Add the chopped sun-dried tomatoes to the pan with the chilli flakes. Season with plenty of freshly ground black pepper.
Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until very al dente, reserving a cupful of the pasta water before draining.
Add the drained pasta to the frying pan along with a splash of the pasta water, the butter, most of the parsley, grated Parmesan and a handful of the breadcrumbs. Cook on a low heat, tossing until the pasta is cooked through and the sauce is silky and coating the pasta. Add a little more pasta water if the sauce is too dry.
Serve in bowls with a sprinkle of the remaining breadcrumbs, parsley and extra pepper.

Notes

A quick method and with plenty of store cupboard essential ingredients, this will tick a lot of boxes when you’re looking for a handy midweek meal.

Calories: 530kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 530kcal

Rigatoni with Pancetta and Crispy Garlic Breadcrumbs

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 525 g rigatoni
▢ 6 cloves garlic
▢ 150 g breadcrumbs coarse
▢ 1½ tsp fresh thyme leaves picked
▢ 4½ tbsp extra virgin olive oil
▢ 265 g cubed pancetta
▢ 1 pinch chilli flakes
▢ 75 g sun-dried tomatoes
▢ 3 tbsp unsalted butter
▢ 1 good handful fresh parsley
▢ 75 g Parmesan cheese
▢ sea salt
▢ ground black pepper

Equipment

Large pot

Large frying pan

Wooden spoon

Chopping board

Chopping knife

Microplane

Colander

Tongs

Instructions

Peel and finely chop garlic and sun-dried tomatoes.
Roughly chop the parsley and grate the Parmesan.
Add the garlic to a bowl with the breadcrumbs, thyme leaves and plenty of sea salt and freshly ground black pepper. Mix together.
Heat the olive oil in a frying pan and toast the breadcrumbs until golden and crisp, stirring now and then for 5 minutes. Remove and set aside.
Return the pan to a medium heat and fry the pancetta until rendered down and crispy, around 5 minutes.
Add the chopped sun-dried tomatoes to the pan with the chilli flakes. Season with plenty of freshly ground black pepper.
Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until very al dente, reserving a cupful of the pasta water before draining.
Add the drained pasta to the frying pan along with a splash of the pasta water, the butter, most of the parsley, grated Parmesan and a handful of the breadcrumbs. Cook on a low heat, tossing until the pasta is cooked through and the sauce is silky and coating the pasta. Add a little more pasta water if the sauce is too dry.
Serve in bowls with a sprinkle of the remaining breadcrumbs, parsley and extra pepper.

Notes

A quick method and with plenty of store cupboard essential ingredients, this will tick a lot of boxes when you’re looking for a handy midweek meal.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 530kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 530kcal

Rigatoni with Pancetta and Crispy Garlic Breadcrumbs

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 700 g rigatoni
▢ 8 cloves garlic
▢ 200 g breadcrumbs coarse
▢ 2 tsp fresh thyme leaves picked
▢ 6 tbsp extra virgin olive oil
▢ 350 g cubed pancetta
▢ 2 pinch chilli flakes
▢ 100 g sun-dried tomatoes
▢ 4 tbsp unsalted butter
▢ 1 good handful fresh parsley
▢ 100 g Parmesan cheese
▢ sea salt
▢ ground black pepper

Equipment

Large pot

Large frying pan

Wooden spoon

Chopping board

Chopping knife

Microplane

Colander

Tongs

Instructions

Peel and finely chop garlic and sun-dried tomatoes.
Roughly chop the parsley and grate the Parmesan.
Add the garlic to a bowl with the breadcrumbs, thyme leaves and plenty of sea salt and freshly ground black pepper. Mix together.
Heat the olive oil in a frying pan and toast the breadcrumbs until golden and crisp, stirring now and then for 5 minutes. Remove and set aside.
Return the pan to a medium heat and fry the pancetta until rendered down and crispy, around 5 minutes.
Add the chopped sun-dried tomatoes to the pan with the chilli flakes. Season with plenty of freshly ground black pepper.
Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until very al dente, reserving a cupful of the pasta water before draining.
Add the drained pasta to the frying pan along with a splash of the pasta water, the butter, most of the parsley, grated Parmesan and a handful of the breadcrumbs. Cook on a low heat, tossing until the pasta is cooked through and the sauce is silky and coating the pasta. Add a little more pasta water if the sauce is too dry.
Serve in bowls with a sprinkle of the remaining breadcrumbs, parsley and extra pepper.

Notes

A quick method and with plenty of store cupboard essential ingredients, this will tick a lot of boxes when you’re looking for a handy midweek meal.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 530kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 530kcal

One Pan Italian Chicken

Servings 4

Total Time 45 minutes mins

Ingredients

▢ 3 tbsp olive oil
▢ 300 g Italian sausage or herb sausage
▢ 6 boneless, skinless chicken thighs
▢ 2 red onion
▢ 2 cloves garlic
▢ 1 red pepper
▢ 2 sprigs fresh rosemary
▢ 150 ml white wine
▢ 2 tsp white wine vinegar
▢ 300 g new potatoes
▢ 250 ml chicken stock or vegetable stock
▢ 75 g pickled peppers such as peppadew or guindilla
▢ 1 good handful flat leaf parsley chopped, to serve

Equipment

Chopping board x 2

Chopping knife

Casserole dish

Tongs

Measuring jug

Instructions

Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
On a clean board, peel and finely slice the red onions and the garlic.
Deseed and slice the red pepper. Slice the baby potatoes in half and set aside.
Heat a large ovenproof pan or casserole over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
Add the onions, garlic and red pepper to the pan and cook for 5 minutes until softened a little.
Add the rosemary, white wine and vinegar and bubble for a minute.
Put the chicken and sausage back in the pan. Add the potatoes, stock and pickled peppers. Season well and put in the oven to cook for 25-30 minutes until the chicken is cooked and the sauce has thickened a little.
Roughly chop the parsley.
Scatter the chopped parsley over the top when serving.

Notes

A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.

Calories: 360kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 360kcal

One Pan Italian Chicken

Servings 2

Total Time 45 minutes mins

Ingredients

▢ 1½ tbsp olive oil
▢ 150 g Italian sausage or herb sausage
▢ 3 boneless, skinless chicken thighs
▢ 1 red onion
▢ 1 cloves garlic
▢ ½ red pepper
▢ 1 sprig fresh rosemary
▢ 75 ml white wine
▢ 1 tsp white wine vinegar
▢ 150 g new potatoes
▢ 125 ml chicken stock or vegetable stock
▢ 40 g pickled peppers such as peppadew or guindilla
▢ 1 small handful flat leaf parsley chopped, to serve

Equipment

Chopping board x 2

Chopping knife

Casserole dish

Tongs

Measuring jug

Instructions

Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
On a clean board, peel and finely slice the red onion and the garlic.
Deseed and slice the red pepper. Slice the baby potatoes in half and set aside.
Heat a large ovenproof pan or casserole over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
Add the onion, garlic and red pepper to the pan and cook for 5 minutes until softened a little.
Add the rosemary, white wine and vinegar and bubble for a minute.
Put the chicken and sausage back in the pan. Add the potatoes, stock and pickled peppers. Season well and put in the oven to cook for 25-30 minutes until the chicken is cooked and the sauce has thickened a little.
Roughly chop the parsley.
Scatter the chopped parsley over the top when serving.

Notes

A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.

Calories: 360kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 360kcal

One Pan Italian Chicken

Servings 6

Total Time 45 minutes mins

Ingredients

▢ 4½ tbsp olive oil
▢ 450 g Italian sausage or herb sausage
▢ 9 boneless, skinless chicken thighs
▢ 3 red onion
▢ 3 cloves garlic
▢ 1½ red pepper
▢ 3 sprigs fresh rosemary
▢ 225 ml white wine
▢ 3 tsp white wine vinegar
▢ 450 g new potatoes
▢ 375 ml chicken stock or vegetable stock
▢ 115 g pickled peppers such as peppadew or guindilla
▢ 1 good handful flat leaf parsley chopped, to serve

Equipment

Chopping board x 2

Chopping knife

Casserole dish

Tongs

Measuring jug

Instructions

Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
On a clean board, peel and finely slice the red onions and the garlic.
Deseed and slice the red pepper.s Slice the baby potatoes in half and set aside.
Heat a large ovenproof pan or casserole over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
Add the onion, garlic and red pepper to the pan and cook for 5 minutes until softened a little.
Add the rosemary, white wine and vinegar and bubble for a minute.
Put the chicken and sausage back in the pan. Add the potatoes, stock and pickled peppers. Season well and put in the oven to cook for 25-30 minutes until the chicken is cooked and the sauce has thickened a little.
Roughly chop the parsley.
Scatter the chopped parsley over the top when serving.

Notes

A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 360kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 360kcal

One Pan Italian Chicken

Servings 8

Total Time 45 minutes mins

Ingredients

▢ 6 tbsp olive oil
▢ 600 g Italian sausage or herb sausage
▢ 12 boneless, skinless chicken thighs
▢ 4 red onion
▢ 4 cloves garlic
▢ 2 red pepper
▢ 4 sprigs fresh rosemary
▢ 300 ml white wine
▢ 4 tsp white wine vinegar
▢ 600 g new potatoes
▢ 500 ml chicken stock or vegetable stock
▢ 150 g pickled peppers such as peppadew or guindilla
▢ 1 large handful flat leaf parsley chopped, to serve

Equipment

Chopping board x 2

Chopping knife

Casserole dish

Tongs

Measuring jug

Instructions

Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
On a clean board, peel and finely slice the red onions and the garlic.
Deseed and slice the red peppers. Slice the baby potatoes in half and set aside.
Heat a large ovenproof pan or casserole over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
Add the onions, garlic and red peppers to the pan and cook for 5 minutes until softened a little.
Add the rosemary, white wine and vinegar and bubble for a minute.
Put the chicken and sausage back in the pan. Add the potatoes, stock and pickled peppers. Season well and put in the oven to cook for 25-30 minutes until the chicken is cooked and the sauce has thickened a little.
Roughly chop the parsley.
Scatter the chopped parsley over the top when serving.

Notes

A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.

You may need to cook this recipe in batches if you don’t have a big enough dish.

Calories: 360kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 360kcal

Chicken Tikka Masala

Servings 6

Total Time 45 minutes mins

Ingredients

For the marinade:

▢ 900 g chicken breast
▢ 100 g Greek yoghurt
▢ 400 ml coconut milk
▢ 3 tbsp tomato purée

For the curry:

▢ 4 shallot
▢ 4 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 3 tbsp garam masala
▢ 2 tsp ground turmeric
▢ 1 tsp chilli flakes
▢ 2 tsp sea salt
▢ 1 lemon zest
▢ 1 tbsp sunflower oil

To serve:

▢ 1 small handful fresh coriander
▢ 250 g basmati rice
▢ 6 flatbreads or naan

Equipment

Hand-held stick blender or food processor

Chopping board

Chopping knife

Spatula

Mixing bowl

Casserole

Wooden spoon

Instructions

To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
Place in a small food processor, along with the lemon zest, sea salt and 2 tbsp water. Blitz together until you have a smooth paste.
Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
Prep the chicken by cutting the chicken breasts into bite-sized chunks.
Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.

Notes

This aromatic chicken curry is your answer to the ultimate fake-away dish. Naan bread for dipping in the creamy sauce is absolutely essential!

Calories: 679kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 679kcal

Chicken Tikka Masala

Servings 2

Total Time 45 minutes mins

Ingredients

For the marinade:

▢ 300 g chicken breast
▢ 35 g Greek yoghurt
▢ 150 ml coconut milk
▢ 1 tbsp tomato purée

For the curry:

▢ 2 shallot
▢ 2 cloves garlic
▢ ½ thumb sized piece fresh ginger
▢ 1 tbsp garam masala
▢ 1 tsp ground turmeric
▢ ½ tsp chilli flakes
▢ 1 tsp sea salt
▢ ½ lemon zest
▢ ½ tbsp sunflower oil

To serve:

▢ 1 small handful fresh coriander
▢ 85 g basmati rice
▢ 2 flatbreads or naan

Equipment

Hand-held stick blender or food processor

Chopping board

Chopping knife

Spatula

Mixing bowl

Casserole

Wooden spoon

Instructions

To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
Place in a small food processor, along with the lemon zest, sea salt and 1 tbsp water. Blitz together until you have a smooth paste.
Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
Prep the chicken by cutting the chicken breasts into bite-sized chunks.
Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.

Notes

This aromatic chicken curry is your answer to the ultimate fake-away dish. Naan bread for dipping in the creamy sauce is absolutely essential!

Calories: 679kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 679kcal

Chicken Tikka Masala

Servings 4

Total Time 45 minutes mins

Ingredients

For the marinade:

▢ 600 g chicken breast
▢ 70 g Greek yoghurt
▢ 275 ml coconut milk
▢ 2 tbsp tomato purée

For the curry:

▢ 3 shallot
▢ 3 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 2 tbsp garam masala
▢ 1½ tsp ground turmeric
▢ 1 tsp chilli flakes
▢ 1½ tsp sea salt
▢ 1 lemon zest
▢ 1 tbsp sunflower oil

To serve:

▢ 1 small handful fresh coriander
▢ 165 g basmati rice
▢ 4 flatbreads or naan

Equipment

Hand-held stick blender or food processor

Chopping board

Chopping knife

Spatula

Mixing bowl

Casserole

Wooden spoon

Instructions

To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
Place in a small food processor, along with the lemon zest, sea salt and 2 tbsp water. Blitz together until you have a smooth paste.
Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
Prep the chicken by cutting the chicken breasts into bite-sized chunks.
Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.

Notes

This aromatic chicken curry is your answer to the ultimate fake-away dish. Naan bread for dipping in the creamy sauce is absolutely essential!

Calories: 679kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 679kcal

Chicken Tikka Masala

Servings 8

Total Time 45 minutes mins

Ingredients

For the marinade:

▢ 1.2 kg chicken breast
▢ 135 g Greek yoghurt
▢ 550 ml coconut milk
▢ 4 tbsp tomato purée

For the curry:

▢ 6 shallot
▢ 6 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 4 tbsp garam masala
▢ 3 tsp ground turmeric
▢ 1½ tsp chilli flakes
▢ 3 tsp sea salt
▢ 1 lemon zest
▢ 2 tbsp sunflower oil

To serve:

▢ 1 good handful fresh coriander
▢ 335 g basmati rice
▢ 8 flatbreads or naan

Equipment

Hand-held stick blender or food processor

Chopping board

Chopping knife

Spatula

Mixing bowl

Casserole

Wooden spoon

Instructions

To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
Place in a small food processor, along with the lemon zest, sea salt and 2 tbsp water. Blitz together until you have a smooth paste.
Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
Prep the chicken by cutting the chicken breasts into bite-sized chunks.
Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.