So I’m told this is a traditional curry by an old colleague. It tastes so flavoursome yet mild too so it’s great for little ones.
Start by placing a large onion in a mini chopper along with 50ml of water then blend to form a paste.
Next dry fry a stick of cinnamon along with 2 teaspoons of cumin seeds and teaspoons of fennel seeds (optimal – add 1/4 teaspoon of dried chilli flakes for about 30 seconds before adding the onion paste and cook on a medium heat for 10 minutes until the onions brown and the water evaporates. Next add a crushed clove of garlic and some grated root ginger – approx the size of your thumb. Cook for another couple of minutes before adding 1 teaspoon of the following: sugar, turmeric and garam masala.
Next add a standard sized tin of chopped tomatoes and simmer on a medium high heat for 8-10 minutes
Finally, add 8 diced skinless, boneless chicken thighs and 250ml of chicken stock and simmer for 15-20 minutes until the chicken is cooked.
Serve with some steamed basmati rice
Ok so this recipe is not one of my particularly ‘fast’ recipes but it is delicious so thought I might include it
There are 3 components: the red sauce, the white sauce and the pasta sheets.
For the Red sauce: Dice one onion and sweat in a pan on a medium heat with a little olive oil. After 5 minutes add a crushed glove of garlic and continue to stir for a couple of minutes before turning up the heat and adding 500g of mince beef. Brown the meat then turn the heat down, add a sprinkling of grated Parmesan, a teaspoon of dried basil, seasoning and a table spoon of tomato purée and stir for another couple of minutes before adding a tin of chopped tomatoes and a mug of beef stock. Stir well and simmer for 15 – 20 minutes whilst you make the white sauce.
To make the white sauce: first melt 25g of butter in a pan then add 1 heaped tablespoon of plain flour and mix vigorously off the heat. Next return to the heat and slowly add 1 1/2 pints of milk a little at a time ensuring that you continue to whisk, slowly bring the mixture to the boil where it should start to thicken. Once thickened, add approx 1 tablespoon of grated Parmesan, some seasoning and 1/4 teaspoon of dried mixed herbs.
Next start to construct the lasagna. You will need approx 15 sheets of dried lasagna pasta.
Start by adding a ladle of the white sauce to the bottom of your lasagna dish. Next layer on the pasta sheet another ladle of the white sauce and follow with a heaped ladle of the red sauce, next add another sheet of pasta and then a ladle of white sauce ensuring the pasta is covered and then red sauce. You should aim for 3 layers of red sauce ending with a layer of pasta and the remaining white sauce poured all over the lasagna.
Add a small sprinkling of grated cheese and bake in the over for approx 30 minutes on 190 fan
This is definitely an after work dish, it takes 15 minutes but taste delicious
First dice an onion and sweat on a medium heat with a little olive oil for 5 minutes. Next add a tin of chopped tomatoes, a teaspoon of brown sugar, a tablespoon of soy sauce and a teaspoon of dried thyme, continue to cook for a couple of minutes then add some seasoning, stir, then lay your fillets of cod on top. Cover the pan and simmer for 7-8 minutes until the fish is cooked and serve with some crushed garlic new potatoes or rice and some greens
Start your day with a yummy and filling breakfast! Eggs, spinach, salmon.. what’s not to like?
Start by toasting a breakfast muffin, meanwhile melt a teaspoon of butter in a pan then add 2 large handfuls of spinach, allow the spinach to wilt then season and turn the heat off. Next, poach an egg, – I can’t say I’m particularly good at this so I don’t have any tips but I generally stir a pan of boiling water to make a votex and then drop the egg in there and cook for 5-6 minutes. Whilst the egg is cooking begin to as assemble
First butter your muffin then add the wilted spinach, next add a few layers of smoked salmon and once the egg is done add the poached egg
Honesty! This dish is absolutely delicious and so simple to make my 3 year old boy made it! The first (main) meal he’s ever made! Well done Sammy!!
First add approx 20 young asparagus spears, next add 10 halved baby tomatoes, a quartered lemon (ok I had to chop this up for him!), a crushed garlic clove, a few leaves of basil, a couple of sprays of olive oil, 4 salmon fillets, 10 large raw tiger prawns, a few rashers of prosciutto and some seasoning. Give everything a mix and ensure the salmon fillets are skin side up then cook under a grill for 10 minutes.
My son Sammy is really in to diggers at the moment and he particularly enjoys ‘digging’ the rice out of these stuffed peppers!
First, peel and chop some sweet potatoes and butternut squash into 1cm cubes, I used half a large sweet potatoes and 1/3 of a butternut squash, and steam in the microwave to soften for 2-3 minutes. Then place in a roasting tray along with some seasoning and a teaspoon of olive oil, give it all a stir. Next, halve 3 sweet bell peppers and place in the oven along with the sweet potato/butternut squash for 10 minutes on 180 fan whilst you prepare the pepper fillng.
In a large frying pan add one crushed garlic clove and one diced onion with a little olive oil and fry on a medium heat until softened, next add 250g of mince beef and fry for a further couple of minutes until the meat starts to brown, next add two teaspoons of dried basil and one tablespoon of grated parmesan along with seasoning and cook until the meat is cooked. Next stir in approximately 3 mugs worth of cooked rice (I usually use left over rice from the night before but if you don’t have any, make some up in advance) . Remove your peppers from the oven and stuff with your rice filling and sprinkle a little more parmesan on top before returning to the oven for a further 10 minutes and then serve