Beef Madras

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Make Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 105 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

500g/17 ½ oz diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.  Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.  Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.  Add the beef and fully coat with the spices, cook until browned all over.

4.  In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.  Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.  Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

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Spaghetti Puttanesca

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Make Spaghetti Puttanesca

Spaghetti Puttanesca

This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!

Serves 4

Prep time:   5 -10 minutes

Cooking time: 15 minutes

Ingredients

2-3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

1 small red chilli, deseeded & finely chopped

6-8 anchovies from a jar, drained & finely chopped

115g/4 oz black olives, pitted & halved

2 tbsp capers, drained

400g/14 oz tin of chopped tomatoes

To serve

450g/1lb dried spaghetti, cooked as per packet instructions

Freshly grated parmesan

Fresh parsley, chopped

Method

1.  Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes.  Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.

2.  Add the cooked spaghetti to the sauce and toss until fully coated.

3.  Serve with a sprinkling of parsley and parmesan, enjoy!

Cooks Tips

·         Try adding some raw peeled prawns to the sauce 5 minutes before serving.

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The Best Chocolate Brownies

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Make The Best Chocolate Brownies

Chocolate Brownies

These brownies are the best… irresistibly rich, fudgy and moreish!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

200g/7 oz unsalted butter

200g/7 oz dark chocolate (70% cocoa) chopped

3 eggs

300g/10 ¼ oz granulated sugar

2 tsp vanilla extract

125g/4 ½ oz plain flour

Pinch of salt

Icinig sugar for dusting (optional)

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Melt the butter and chocolate in a bowl over a pan of simmering water.

3.  Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy.  Add the melted chocolate and stir through.  Finally stir in the flour and salt.

4.  Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm.  Place in the over for 25 minutes until the top starts to crack.

5.  Leave to cool in the tin for 20 minutes and then cut into squares.  Dust with icing sugar and enjoy!!

Cooks Tip

·         Make double chocolate brownies by adding 150g chopped milk or white chocolate chunks to the mixture before cooking.

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Cannelloni

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Make Cannelloni

Cannelloni

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

1 onion, finely chopped

2 tbsp olive oil

500g/17oz minced beef

500g/17oz ricotta cheese

150g/5oz mascarpone cheese

100g/3oz freshly grated parmesan cheese

Pinch of grated nutmeg

Salt & freshly ground pepper

700g/24oz pasatta

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

1.  Preheat oven to 200°C/400°F/gas mark 6.

2.  Add the olive oil to a large frying pan and gently fry the onion until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  In a large bowl add the ricotta, mascarpone, parmesan, nutmeg and the cooled mince.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the pasatta so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining pasatta and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

Cooks Tips

v  You can use dried cannelloni tubes but adjust the cooking time as per cooking instructions.

v  If you have some leftover filling use this to make your own homemade ravioli, it works just as well.

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Grasmere Gingerbread

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Make Grasmere Gingerbread

Grasmere Gingerbread

This wonderful gingerbread originated in the Lake District, it is crunchy, chewy and spicy a cross between a flapjack and shortbread!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

125g 4 ½ oz plain flour

125g/4 ½ oz oatmeal

125g/4 ½ oz light brown muscovado sugar

1 tsp ground ginger

½ tsp baking powder

150g/5 oz unsalted butter, diced

25g/1 oz stem ginger, finely chopped

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Place the flour, oatmeal, sugar, ground ginger and baking powder into a food processor.  Pulse a few times until all the ingredients are combined.  Add the butter and blend until you have a fine powder.  Remove 4 tablespoons of crumbs and set aside.

3.  Add the stem ginger to the processor and blend until fully combined.  Tip the mixture into a greased 20cm square tin and with the back of a spoon press into an even layer and sprinkle the crumbs on top.

4.  Bake in the oven for 25 minutes until golden brown.

5.  Remove from the oven and cut into squares, leave to cool completely then store in an airtight container.

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Classic Cottage Pie

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Make Classic Cottage Pie

Classic Cottage Pie

Back to basics with this traditional cottage pie, comfort food at its best.  Perfect for a winter evening!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

650g/ 1lb 7oz lean minced beef

8 shallots, finely chopped

4 sprigs fresh thyme leaves only

2 tbsp tomato puree

1 tbsp plain flour

150ml/5 fl oz red wine

400ml/ 14 fl oz beef stock

Salt & freshly ground pepper

A few splashes of Worcestershire sauce

For the mash

900g/2lb King Edward potatoes, peeled & chopped

115g/4oz butter

125ml/4 ½ fl oz double cream

Salt & freshly ground pepper

Method

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  In another large frying pan heat a tablespoon of olive oil and gently fry the shallots and thyme for 2-3 minutes until softened.  Add the tomato puree and flour and fry for one minute and then add the mince.

3.  Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.

4.  Add the stock to the pan and let simmer for 45 minutes.  Season to taste and add a few splashes of Worcestershire sauce.

5.  For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes.  Drain the potatoes and the mash with a potato masher or ricer.  Add the cream and butter and mix well until you have a smooth mash.

6.  Preheat the grill to high.  Put the mince into a baking dish and top with the mash.  Place under the grill for 8-10 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

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Spicy Meatballs in a Tomato, White Wine & Chilli Sauce

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Make Spicy Meatballs in a Tomato, White Wine & Chilli Sauce

Spicy Meatballs in a Tomato, White Wine & Chilli Sauce

These meatballs are delicious and spicy, comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time: 20 minutes

Ingredients

For the meatballs

450g/1 lb lean minced beef

1 onion, finely sliced

2 cloves of garlic, crushed

1 egg, lightly beaten

1 tsp chilli powder

1 tsp paprika

Flour, for dredging

For the sauce

1 tbsp olive oil

1 onion, finely chopped

1 red chilli, deseeded & finely chopped

3 cloves of garlic, peeled & finely chopped

2 tbsp tomato puree

1 tsp chilli flakes

300ml/ ½ pint white wine

To serve

Spaghetti, linguini or tagliatelle, cooked as per packet instructions

Freshly grated parmesan

Method

1.  For the meatballs, place all the meatball ingredients into a bowl and mix together with your hands.  Shapes the mixture into golfball-sized balls and then dredge with flour.

2.  For the sauce, heat the oil in a large frying pan and then fry the onions on a medium heat until they have softened but have not coloured.

3.  Add the garlic and chilli and cook for a further 2-3 minutes.  Then add the rest of the ingredients and bring to the boil.  Reduce the volume of wine to nearly half.

4.  Add the meatballs, cover and cook for 12-15 minutes turning occasionally.  Make sure the meatballs are cooked through but not over cooked.

5.  To serve, add the cooked pasta and stir through, place on to serving plates and sprinkle with parmesan cheese.

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Tagliatelle with Chilli, Lemon & Basil

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Make Tagliatelle with Chilli, Lemon & Basil

Tagliatelle with chilli, lemon & basil

A delicious and very simple pasta, a perfect mid week meal! 

Serves 1

Prep time:  5 minutes

Cooking time: 5-10 minutes

Ingredients

For the basil paste

1 handful of fresh basil

1 tsp freshly grated parmesan

1 tbsp olive oil

Season to taste

For the tagliatelle

1 tbsp olive oil

1 red chilli, deseeded & finely chopped

2 cloves of garlic, peeled & finely chopped

½ lemon, juice only

1 handful of fresh basil leaves, chopped

Tagliatelle, cooked as per packet instructions

Method

1.  Place all the basil paste ingredients into a small food processor and blend until smooth.

2.  For the tagliatelle, place the oil into a large pan and gently fry the chilli and garlic for 1-2 minutes.

3.  Add the lemon juice, basil leaves and tagliatelle, stir until fully coated.

4.  To serve, place the pasta onto a serving plate and top with the basil paste.  Enjoy!

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Chinese Chilli Bean Beef Stew

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Make Chinese Chilli Bean Beef Stew

Chinese Chilli Bean Beef Stew

A delightful melt in the mouth beef stew with a kick, delicious! 

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

3 garlic cloves, crushed

2.5cm/1inch fresh root ginger, peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 onion, sliced

2 medium carrots, peeled and cut into thick slices

1kg/2 ¼ lb braising beef

1 litre/ 1 ¾ pints vegetable stock

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour mixed with 2 tbsp water

To serve

2 spring onions, chopped

1 small handful of fresh coriander, chopped

Jasmine rice, cooked as per packet instructions

Method

1.  Place all the ingredients except the cornflour mixture into a large pan or wok and bring to the boil.

2.  Cover the pan and reduce to a simmer and cook for 2 hours.

3.  Add the cornflour mixture to the stew and mix through.

4.  Serve with jasmine rice and garnish with the spring onions and coriander.  Enjoy!

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Roast Garlic, Olive & Ricotta Tagliatelle

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Make Roast Garlic, Olive & Ricotta Tagliatelle

Roast Garlic, Olive & Ricotta Tagliatelle

A delicious and very easy to make mid week meal!  The smell of the roasting garlic is amazing. 

Serves 2

Prep time:  5 minutes

Cooking time: 25 minutes

Ingredients

6 plump cloves of garlic, left whole

100g/3 ½ oz stoned black olives

2 tbsp extra virgin olive oil, extra for drizzling

40g/1 ½ oz pine nuts

½ lemon, zest & juice

Sea salt & freshly ground pepper

150g ricotta cheese

300g/10 ½ oz tagliatelle, cooked as per packet instructions

Method

1.  Preheat oven to 200°C/Gas mark 6.

2.  Place the garlic and olives in a roasting tin, toss in the olive oil until fully coated.  Roast in the oven for 20 minutes turning occasionally.

3.  Add the pine nuts to the roasting tin and cook for 5 minutes.

4.  Drain the cooked pasta reserving some of the cooking water in the pan with the tagliatelle.  Add the lemon zest and juice, stir in the contents of the roasting tin.  Season with salt & pepper and add the ricotta cheese.

5.  Divide into two pasta bowls, season with pepper with a drizzle of olive oil.  Serve straight away... enjoy!

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Tomato and Chilli Jam

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Make Tomato and Chilli Jam

Tomato and Chilli Jam

Perfect for cheese & biscuits or even bacon butties... this is delicious, a great homemade gift too!

Makes 2 x 500g or 4 x 250g jars

Prep time:  15 minutes

Cooking time: 45 minutes

Ingredients

2 red onions, finely chopped

400g/14 oz cherry tomatoes, halved

400g/14 oz plum tomatoes, quartered

3 large red chillies, deseeded & finely chopped

5cm/2 inches fresh root ginger, grated

250ml/9 fl oz white wine vinegar

300g/10 ½ oz soft light brown sugar

2 tsp fish sauce

Method

1.  Sterilise the jars by washing them in very hot water.  Preheat oven to 160°C/325°F/Gas mark 3.  Place the jars upside down on a baking tray and let them dry in the oven for 10-15 minutes.

2.  Heat the red onions and tomatoes over a very low heat for 5-7 minutes.  Add the chillies, ginger, vinegar and sugar and bring to the boil.  Reduce the heat and let simmer for about 30 minutes or until you have a very thick mixture. 

3.  Add the fish sauce and simmer for a further 2-3 minutes.  Spoon into the sterilised jars.

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the Best Chicken Tikka Masala

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Make the Best Chicken Tikka Masala

Chicken Tikka Masala

A great British favorite!  If you love curry you will absolutely adore this dish! 

Serves 4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

1 tsp cloves

1 ½ tsp ground turmeric

For the Chicken

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) chicken breasts, cut into chunks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

400ml coconut cream

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

7.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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Homemade Lemon Curd

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Make Homemade Lemon Curd

Homemade Lemon Curd

Once you make homemade lemon curd you will never go back to shop bought, it is so quick and easy to make and absolutely delicious!

Makes 1 x 500g or 2 x 250g jars

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

4 x unwaxed lemons, zest & juice

200g/7 oz unrefined caster sugar

100g/3 ½ oz unsalted butter

3 x free-range eggs

1 x free-range egg yolk

Method

1.  Put the lemon zest & juice, sugar and butter into a heatproof bowl.  Place the bowl over a pan of gently simmering water making sure the water does not touch the bowl.  Stir occasionally until the butter has melted.

2.  Lightly whisk the eggs and stir them into the lemon mixture.  Combine the ingredients with a whisk and let cook for 10-12 minutes, stir occasionally until the mixture is thick and creamy and able to cover a spoon.

3.  Remove the lemon curd from the heat to let cool, stir occasionally whilst cooling.  Once cooled, spoon into a sterilised jars and seal, store in the fridge until ready to serve, enjoy!

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