Bookmark All recipesDinnerPastaPorkYeast Free Pork meatballs and cherry tomato orzotto by Michael Catling 4 June 2025 Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto. When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite. I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite. Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes). Any leftovers can then be turned into arancini for tomorrow’s lunch. How To Make Pork Meatballs And Cherry Tomato Orzotto Chef Catling’s recipe notes Recipe: Pork meatballs and cherry tomato orzotto Frequently asked questions Tips & Notes To Know Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice. Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls. Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress. Pork meatballs and cherry tomato orzotto Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins Pin Print Ingredients For the meatballs500 pork mince (5% fat)1 banana shallot, finely chopped2 garlic cloves, crushed1 tbsp smoked paprika3 tbsp panko breadcrumbs30g parmesan cheese, finely grated1 large free-range egg, beaten For the orzotto24 cherry tomatoes, on the vine1 tbsp olive oil2 banana shallots, finely chopped2 garlic cloves, finely chopped300g orzo pasta1 litre of hot vegetable stock150g frozen garden peas1 lemon, zest and juice50g cream cheese40g parmesan cheese, finely grated, plus extra to serveLarge handful of fresh basil, finely chopped Instructions Step 1Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. Step 2Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up. Step 3Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes. Step 4For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch. Step 5Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more. Step 6Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto. Step 7After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes. Step 8Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes. Step 9Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean pork mince in this recipe as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesLunchOne potSoupsStartersVegetarian Instant Pot leek and potato soup by Michael Catling 12 June 2025 When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch. Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean. My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever. Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency. Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. How To Make Leek And Potato Soup Chef Catling’s recipe notes Recipe: Instant Pot leek and potato soup Frequently asked questions Tips & Notes To Know Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt. Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture. Instant Pot leek and potato soup Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins Pin Print Ingredients 2 leeks (about 300g), cleaned, trimmed and finely sliced450g potatoes, peeled and roughly chopped750ml vegetable stock1 dried bay leaf3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1 tbsp butter To serve1 tsp fresh chives, snippedExtra-virgin olive oil, to drizzle Instructions Step 1Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function. Step 2Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 3Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way. How Do I Make The Soup Dairy Free? Just omit the butter at the end or use a dairy-free variety. How Long Does The Leek And Potato Soup Keep For? 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerVeganVegetarian Vegetable satay curry by Michael Catling 26 March 2026 Packed with all of your 5-a-day, this Thai vegetable curry is loaded with butternut squash, peppers and greens, and coated in a creamy satay sauce. Peanut butter on a wholemeal bagel is one of my desert island dishes, but if that island came with a frying pan, I’d probably follow it up with a satay curry. This recipe is not overly hot, so it’s a child friendly and not too dissimilar from a korma despite the addition of Thai red curry paste. I’ve made it meat free by championing butternut squash and edamame beans, but you could poach a chicken breast in the satay sauce and shred the meat before serving. Everything You Need To Know To Make My Vegetable Satay Curry Chef Catling’s recipe notes Serving suggestions Recipe: Vegetable satay curry How do you prepare a butternut squash? Frequently asked questions Tips & Notes To Know Cut the butternut squash into equal-sized pieces: This ensures everything cooks evenly so you’re not left with under- and overcooked chunks. Build the base properly: Fry the shallots, garlic, chilli and curry paste in a little oil first to release their aromas and add depth of flavour. Time the vegetables: You want the butternut squash and courgettes just cooked but still holding their shape. Overcooking risks dulling the colour of the curry and making it mushy. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side order of garlic and coriander naan breads and onion bhajis. Vegetable satay curry Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 tbsp vegetable oil1 butternut squash, cut into chunks1 banana shallot, peeled and finely diced2 large garlic cloves, crushed1 red chilli, finely chopped3 heaped tbsp Thai red curry paste4 tbsp smooth peanut butter1 x 400ml can coconut milk400ml vegetable stock1 tbsp Thai fish sauce2 dried kaffir lime leaves1 courgette, cut into rings1 red pepper, deseeded and cut into chunks100g edamame beans1 lime, juice only To garnish1 tbsp unsalted peanuts, toasted and roughly chopped Instructions Step 1Coat the butternut squash chunks in half the vegetable oil and season well. Spread out on a baking tray and roast in a preheated oven at 190C for 35-40 minutes, tossing halfway, until caramelised and tender. Step 2Heat a frying pan over a medium heat and add the remaining vegetable oil (alternatively use a tablespoon of the fat collected at the top of the coconut milk tin). Toss in the shallot and cook for 5 minutes until soft and translucent but not coloured. Step 3Add the garlic and red chilli and stir-fry for 1 minute before adding the Thai curry paste. Add a splash of water to stop it from catching and continue to cook for 2 minutes, stirring occasionally, until nicely fragrant and thick. Step 4Stir in the peanut butter, coconut milk, vegetable stock, Thai fish sauce and kaffir lime leaves and bring to the boil. Turn the heat down to a simmer and leave to blip away for 10 minutes or until the sauce has started to reduce and thicken. Step 5Stir the courgette, red pepper and edamame beans into the satay sauce and cook gently for 5 minutes or until the vegetables are just cooked. Step 6Add the roasted butternut squash to the pan, mix well and season to taste with salt, pepper and lime juice. Remove from the heat. Step 7Divide the vegetable satay curry between plates and garnish with roasted peanuts. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfastDesserts Caramelised apple, walnut and yoghurt parfait by Michael Catling 28 June 2025 Who says you can’t have dessert for breakfast? These low fat, high protein yoghurt parfaits are super simple to make and are embellished with honey, cinnamon and ginger. This is a trio I never seem to tire of: apples, cinnamon and ginger. It’s a classic combination and one I’ve relied on many times when making porridge, crumble or strudel. All three dishes are what you might bookmark for the winter months, so this recipe is one for the summer. The parfaits are layered with Skyr yoghurt, raisins and caramelised apples, which have been coated in a ginger and cinnamon spice mix. Top with toasted walnuts and a drizzle of honey for a light and healthy breakfast. How To Make My Caramelised Apple, Walnut And Yoghurt Parfait Chef Catling’s recipe notes Recipe: Caramelised apple, walnut and yoghurt parfait Frequently asked questions Tips & Notes To Know Use tart, crisp apples: Granny Smith, Pink Lady or Braeburn apples hold their shape and give that perfect sweet-sour balance. Keep the skin on: Peeling the apple skin off means throwing away most of the fibre. Caramelised apple, walnut and yoghurt parfait Serves: 2 Prep time: 5 mins Cook time: 12 mins 12 mins Pin Print Ingredients 25g walnuts, roughly choppedKnob of butter2 eating apples, skin on40g raisins1/2 tsp ground sweet cinnamon1/4 tsp ground gingerPinch of nutmegRunny honey, to drizzle200g Skyr yoghurt Instructions Step 1Preheat the oven to 180C. Spread the walnuts out on a lined baking tray and roast in the oven, shaking occasionally, until nicely toasted; about 10-12 minutes. Step 2Meanwhile, quarter and core the apples, then thinly slice into wedges. Heat a knob of butter in a saucepan and add the apples and raisins. Sprinkle with the cinnamon, ginger and nutmeg and add a splash of water and a drizzle of honey; about one teaspoon. Step 3Cook the apples over a medium heat for 6-8 minutes, turning occasionally, until slightly softened and caramelised. Leave to cool slightly for a few minutes. Step 4Divide half the Skyr yoghurt between glasses and top with the caramelised apples and raisins. Repeat the layers again, finishing with a drizzle of the apple juices. Top with the toasted walnuts just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Skyr? Skyr is a super healthy Icelandic yoghurt that is fat free, low in sugar, and packed with protein and probiotics. It has a rich and creamy texture similar to Greek yoghurt, but with a milder, slightly tart flavour. Around four cups of skimmed cow’s milk is required to produce a cup of Skyr, which is pasteurised, has live cultures added, and is then strained. One serving (100g) contains between 9-11g of protein depending on brand. You can find Arla Skyr in all major supermarkets. Can I Substitute Honey For Maple Syrup? Maple syrup is not quite as sweet as honey, so you may want to use slightly more than the amount of honey dictated in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBeefDinnerOne potSlow cooker Slow cooked beef chilli tacos by Michael Catling 14 June 2025 Let the slow cooker do the work with these bold beef chilli tacos, packed with smoky spices, tinned kidney beans and a triple hit of chilli heat. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using dried ancho chilli flakes, hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerFishRisottoSeafood Crayfish risotto with pan-fried sea bass by Michael Catling 23 June 2025 An elegant, restaurant-worthy dish pairing a creamy crayfish risotto with crispy-skinned sea bass. Save it for a special occasion. Few dishes embody the spirit of Italian cuisine as perfectly as risotto. It’s as much a lesson in restraint as it is a lesson of patience to guarantee the perfect cook on the rice. You can’t rush perfection, but you can spoil it by adding one too many ingredients to the overall dish. Here, I’ve stripped everything back and infused the flavours of the sea into the risotto by using a combination of crayfish tails and a shop-bought fish stock. Topping it with a crispy-skinned sea bass and a little truffle oil might seem a tad indulgent, but as date night dishes go it pays to go above and beyond to impress. This dish does that in spades. How To Make Crayfish Risotto With Pan-Fried Sea Bass Chef Catling’s recipe notes Recipe: Crayfish risotto with pan-fried sea bass What’s the secret to a great risotto – must read Frequently asked questions Tips & Notes To Know Pat the sea bass dry: Moisture is the enemy of crispy skin. Use paper towels to dry the skin and press down firmly to extract as much moisture as possible. You can even pop it back in the fridge uncovered for another hour to air dry thoroughly. Score the skin: Use a sharp knife to make 5–6 light slashes – this helps prevent curling during cooking. Set a timer: Cook the sea bass skin-side down in the pan for 90% of the time – about 4–5 minutes depending on thickness – and don’t move it. The skin will naturally release from the bottom of the pan once it’s crisp and ready to flip. It will only need about 30 seconds flesh-side down, so try not to overcook it. You’ll know it’s done when the flesh is opaque and flakes easily with a fork. Crayfish risotto with pan-fried sea bass Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 1 tbsp olive oil2 baby shallots, finely chopped700ml fish stock1/2 lemon, juice and zest150g carnaroli risotto180g crayfish tails60g frozen petit poisSmall handful of fresh flat-leaf parsley, finely chopped2 sea bass fillets, skin on (scaled and pin-boned)Truffle oil, to drizzle (optional) Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the shallots over a gentle heat for 5 minutes until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Stir the lemon zest into the onions and turn the heat up slightly. Add the carnaroli risotto rice and toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 3Add a ladleful of the stock to the pan and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 4By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 5To finish the risotto, add the crayfish tails with the peas and fresh parsley, then season with salt, pepper and lemon juice to taste. Continue to cook for 1 minute, then remove from the heat. Cover with a lid and leave to sit while you prepare the sea bass. Step 6Blot the sea bass skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan. Step 7After 5 minutes, turn the heat down and flip the fish over. Cook for 30 seconds, then remove from the heat. To plate up, divide the crayfish risotto between bowls and top with one sea bass fillet each. Drizzle over some truffle oil, if desired, and garnish with lemon slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for a good 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants. Frequently Asked Questions How Do I Buy Sustainable Crayfish And Sea Bass? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfastBrunchOne potVegetarianYeast Free Shakshuka by Michael Catling 20 June 2025 Ditch your morning scrambled eggs for this spicy one-pot wonder, where the eggs are gently poached in a smoky tomato sauce. If you’re cooking on a budget, this is one vegetarian dish you need to have in your repertoire. The eggs are gently poached in a rich and smoky tomato sauce, which is studded with sweet peppers and iron-rich spinach. In North Africa, shakshuka is traditionally eaten for breakfast but the essence of the dish is endlessly versatile and perfect for any meal of the day. Some variations even include lamb, feta and even halloumi. There are no rules here, so feel free to embellish my recipe however you please. Just make sure you serve it with plenty of bread on the side to mop up every last bit of the sauce. How To Make Shakshuka Chef Catling’s recipe notes Recipe: Shakshuka Frequently asked questions Tips & Notes To Know Use a lidded frying pan or skillet: You’ll need to be able to cover the pan towards the end of this recipe – it’s essential for poaching the eggs.Make egg wells: Use a spoon to create little pockets for the eggs to sit in – this helps them to nestle into the sauce and cook evenly. Set a timer: How long you cook your eggs for comes down to personal preference. I like mine when the egg whites have just set and the yolks are perfectly runny, which takes around 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the tomato sauce, even after you take the pan off the heat. Shakshuka Serves: 1 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 tsp olive oil1 banana shallot, finely diced1/4 yellow pepper, deseeded and finely sliced1/4 green pepper, deseeded and finely sliced2 garlic cloves, crushed1/2 red chilli, finely chopped1/2 tsp cumin seeds1/4 tsp fennel seeds1/2 x 400g can peeled tomatoes1 tsp smoked paprika2 frozen spinach cubes1/2 tsp granulated sugar2 large free-range eggs To serve1 lime wedgeSmall handful of fresh coriander, finely chopped Instructions Step 1Heat the olive oil in the pan and toss in the shallot and peppers. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften. Step 2Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more. Step 3Tip in the peeled tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted. Step 4Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 5-8 minutes or until the eggs are just set. Step 5Scatter with fresh coriander before serving and garnish with lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Shakshuka? Shakshuka (or Shakshouka) is a Tunisian breakfast dish in origin, though it is also popular throughout North Africa and in the Middle East. Traditionally, the dish consists of eggs gently poached in a spicy tomato and pepper sauce with plenty of bread on the side to mop up the juices. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerVeganVegetarianYeast Free Whole pumpkin stuffed with mixed grains and chestnuts by Michael Catling 1 September 2025 For a stunning meat-free roast, try this whole-roasted pumpkin with a Middle-Eastern inspired stuffing. Pumpkins aren’t just for Halloween. There are multiple varieties available during the autumn months and so many brilliant ways that you can bring them to life. This is one of my favourites: A whole roasted pumpkin that has been stuffed with all manner of goodies. It has a few flavours of Christmas (think cranberries, nutmeg and chestnuts), but with a strong Middle Eastern twist thanks to the vibrancy of the pomegranates, herbs, and a good whack of lemon juice. Make it for your next dinner party and everyone will be talking about it. How to Make My Whole Pumpkin Stuffed With Mixed Grains And Chestnuts Chef Catling’s recipe notes Recipe: Whole pumpkin stuffed with mixed grains and chestnuts Frequently asked questions Tips & Notes To Know Prioritise taste: Large, halloween-style halloweens, known as Jack o’ Lantern, might be good for carving, but they’re watery and often bland. Try to seek out smaller varieties if you can, like Crown Prince, Uchiki Kuri or Kabocha, which are sweeter and fuller in flavour. Got leftovers? Store the stuffed pumpkin in the fridge for up to 4 days and build your own salad or grain bowl using extra veggies and maple-glazed halloumi. Whole pumpkin stuffed with mixed grains and chestnuts Serves: 4 Prep time: 5 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 small-to-medium sized pumpkin2 tbsp olive oil30g walnuts, crumbled2 baby shallots, finely chopped1 x 250g microwavable pack of mixed grains1 garlic clove, crushed100g cooked chestnuts, sliced1/4 tsp chilli powderPinch of nutmeg30g dried cranberriesSmall handful of fresh flat-leaf parsley, finely chopped1/2 lemon, zest and juice To serve1 tbsp pomegranate seedsPomegranate molasses, to drizzle Instructions Step 1Preheat the oven to 180C. Wash the outside of the pumpkin thoroughly, then cut the top off. Scoop out the seeds and stringy bits inside, and save the former to roast later if you like. Rub the inside, outside and the pumpkin lid with 1 tablespoon of olive oil and plenty of seasoning. Step 2Place the pumpkin and lid on a baking tray and roast in the oven for about an hour. It’s ready when you can easily pierce through the skin with a knife and the flesh is soft, but not collapsing. Step 3Spread the walnuts out on a lined baking tray and toast in the oven for 10-15 minutes, shaking occasionally to stop them from scorching. Step 4Once the pumpkin is almost cooked, heat the remaining olive oil in a small frying pan over a medium heat and add the shallots. Sauté for 5 minutes or until soft but not coloured. Empty the packet of mixed grains into the pan and stir in the garlic, chestnuts, chilli powder and nutmeg. Cook for 2 minutes more. Step 5Add the cranberries, parsley, walnuts and the lemon zest and juice to the pan and toss everything together. Step 6Fill the pumpkin cavity with the stuffing and prop the lid on the side. Scatter over the pomegranate seeds and drizzle generously with the pomegranate molasses. Cut into large wedges to serve. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With The Pumpkin Seeds? Don’t toss them away. They make a brilliant and healthy snack that is rich in fibre and magnesium. Simply pat the seeds dry with kitchen paper and spread out on a baking tray. Toss with a little olive oil, seasoning and smoked paprika and roast in a preheated oven at 180C for 15-20 minutes, stirring halfway, until nicely golden and crisp. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerSide dishesVeganVegetarianYeast Free Spinach and red lentil dhal by Michael Catling 5 June 2025 Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre. I’ll confess that I’m not usually a big lentil eater, but this dhal is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day. I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again. After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy. Serve it alongside a couple of garlic and coriander naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat. How To Make My Spinach And Red Lentil Dhal Chef Catling’s recipe notes Serving suggestions Recipe: Spinach and red lentil dhal Frequently asked questions Tips & Notes To Know Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock. Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps. Grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh. Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz. Serving Suggestions Garlic and coriander naan breads. Rotis or parathas. Onion bhajis. Coconut, basmati or pilau rice. Spinach and red lentil dhal Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 300g red split lentils1 tbsp vegetable oil1 large brown onion, finely diced1/2 tsp yellow mustard seeds4 garlic cloves, crushed1 thumb size piece of fresh root ginger, finely chopped2 red chillis, skin pricked 3 times1 tsp ground turmeric1 tbsp tikka curry powder900ml vegetable stock8 frozen spinach pucks Instructions Step 1Rinse the red lentils under cold running water, drain and set aside. Step 2Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent. Step 3Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch. Step 4Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer. Step 5Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer. Step 6Stir in the spinach for the last 10 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Leftover Dhal? Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen. If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use. Are All Lentils The Same? The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerSeafood Easy prawn tikka masala with carrot and mint raita by Michael Catling 5 June 2025 My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms. Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in. My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis. How To Make Prawn Tikka Masala With Carrot And Mint Raita Chef Catling’s recipe notes Recipe: Easy prawn tikka masala with carrot and mint raita Frequently asked questions Tips & Notes To Know Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat. Easy prawn tikka masala with carrot and mint raita Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the tikka masala1 tbsp butter1 large white onion, finely chopped1 tbsp garlic and ginger paste100g tikka curry paste2 tbsp tomato purée1/2 x 400g tinned cherry tomatoes400ml fish stock1 red pepper, deseeded and cut into chunks2 x 180g pack raw king prawns, deveined125g Greek yoghurt (0% fat)1 tsp nigella seedsFresh coriander, leaves to garnish For the raita250g Greek yoghurt (0% fat)1 large carrot, peeled and grated2 tsp mint sauce Instructions Step 1To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed. Step 2Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised. Step 3Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices. Step 4Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened. Step 5Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt. Step 6Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Vanilla latte overnight oats by Michael Catling 9 June 2025 Swap your morning coffee for these supercharged vanilla latte overnight oats. Anyone who says they haven’t got time to make breakfast is lying! My vanilla latte overnight oats couldn’t be simpler and are best made the night before, ready for a grab-and-go breakfast the next morning. The oats are mixed with coffee and vanilla and naturally sweetened with banana and cocoa nibs to keep your sweet tooth happy. The addition of chia seeds gives the overnight oats a thick and creamy texture, similar to a chia pudding. If you’re a coffee fanatic like me, you’ll love it! How To Make Vanilla Latte Overnight Oats Chef Catling’s recipe notes Recipe: Vanilla latte overnight oats Frequently asked questions Tips & Notes To Know No cooking is required. Left overnight in the fridge, the oats will absorb the milk and soften, ready to eat the next day. Get a caffeine boost: The ‘shot’ of coffee acts as the perfect pick-me up, while the banana and vanilla satisfy any cravings for chocolate or sugar. Think ahead: The overnight oats fit into a small container, which you can take with you to work or on the train. Just don’t forget to bring a spoon with you (I’ve made that mistake before!). Vanilla latte overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats1 banana (1/2 mashed, 1/2 sliced)1 tsp cacao nibs1 tsp coffee extract1/2 tsp vanilla bean paste1/2 tsp ground sweet cinnamon1/2 tbsp chia seeds180ml semi-skimmed milk To serve1 square of dark chocolate, grated (optional) Instructions Step 1Mix together the porridge oats, mashed banana, cacao nibs, coffee extract, vanilla bean paste, cinnamon and chia seeds in a bowl. Step 2Stir in the milk and pour into a jar or container. Step 3Seal and refrigerate overnight. Serve topped with the banana slices and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Kind Of Oats Are Best For Overnight Oats? Unless you like the idea of your overnight oats resembling a thin soup, avoid using instant oats or quick oats. Rolled oats are your best bet as they are minimally processed, hence they retain more of their texture without turning into mush. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure. What Are Cacao Nibs? Cacao nibs are unsweetened tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Where Can I Buy Coffee Extract From? Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water. How Do I Make Vanilla Late Overnight Oats Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBeefLunchSalads Chipotle steak burrito bowl by Michael Catling 11 June 2025 A fun and healthy alternative to the classic burrito, this Tex-Mex burrito bowl is overflowing with strips of rump steak, tortilla chips and a homemade avocado crema. If your burrito bowl isn’t overflowing with ingredients and colour, you’re doing it wrong. There needs to be something sharp, something creamy, a crunch here and there, and a dressing to tie it all together. My Tex-Mex burrito bowl delivers on all four counts and goes above and beyond in giving vegetables equal billing alongside the rump steak. The chipotle chilli rub is optional, but the homemade tortilla chips and avocado crema are non-negotiables. Think of it as guacamole’s smoother, sassier cousin! How To Make Chipotle Steak Burrito Bowl Chef Catling’s recipe notes Recipe: Chipotle steak burrito bowl Frequently asked questions Tips & Notes To Know Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold. Lay the steak away from you: Unless you fancy giving your arm a shower with hot oil, handle with care when placing the steak in a screaming hot pan. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes before slicing. This gives the muscle fibres time to relax and for the steak to reabsorb all those juices so they don’t leach out onto the chopping board. Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout. Chipotle steak burrito bowl Serves: 2 Prep time: 15 mins Cook time: 15 mins 15 mins Pin Print Ingredients 2 x 200g rump steaksChipotle chilli paste, for brushing1 avocado, stoned1.5 tbsp Greek yoghurt1 lime, 1/2 juiced, 1/2 cut into wedges1 chargrilled tortilla wrapOlive oil, for brushing and drizzling1/2 green pepper, deseeded and finely sliced1 red onion, finely sliced1 x 250g pouch cooked Mexican rice125g mango, finely diced1/2 x 400g can black beans, drained and rinsed2 salad tomatoes, deseeded and finely diced1/4 iceberg lettuce, finely shredded Instructions Step 1Remove the rump steaks from the fridge at least 15 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside. Step 2Preheat the oven to 200C. To make the avocado crema, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use. Step 3To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in the oven for 6-8 minutes until golden and crisp. Keep warm and set aside. Step 4Heat a large frying pan over a high heat. When it starts to smoke, rub the rump steaks with olive oil on both sides and season well. Add to the pan and sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking. Step 5Allow the steaks to rest for 5-8 minutes on a chopping board before slicing against the grain. Step 6Meanwhile, add the pepper and red onion to the same pan with another drizzle of olive oil if necessary. Stir-fry the vegetables over a medium heat until softened and charred in places; about 5 minutes. Step 7Cook the Mexican rice according to pack instructions and divide between bowls. Top with the onions, peppers and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado crema. Garnish with lime wedges, if you like, and tuck in. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If My Steak Is Cooked? For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking. To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak. For beef, lamb and venisonInternal temperatureRare48ºC / 118ºFMedium rare52ºC / 125ºFMedium58ºC / 136ºFMedium well62ºC / 143ºFWell done68ºC / 154ºF How Long Does The Avocado Crema Keep For? The avocado crema will last no longer than 3 days in the fridge. Serve it with fajitas and salsa for tomorrow’s dinner or pair it with scrambled eggs and a drizzle of sriracha for a bang-on-trend Sunday brunch. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. Chipotle is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerTurkey Turkey, chorizo and chestnut burgers by Michael Catling 10 June 2025 All the flavours of Christmas packed into a protein-rich burger, flavoured with cranberry sauce and sage. Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you’re looking to cut down on your red meat consumption, plus it uses up that jar of cranberry sauce that has been in your cupboard for far too long. Now, I know what you’re thinking: Turkey is tasteless, dry and a little boring. But mix in a little chorizo? That’s a game changer right there! The fat content in the chorizo not only adds moisture to the turkey mince, but also infuses the patty with deep paprika spice and a smoky kick. Think of it as a flavour booster, built right into each burger. The addition of chestnuts ramps up the fibre content and plays up to the Christmas vibe which is what this burger is all about! How To Make Turkey, Chorizo And Chestnut Burgers Chef Catling’s recipe notes Recipe: Turkey, chorizo and chestnut burgers Serving suggestions Frequently asked questions Tips & Notes To Know Add a pinch of bicarbonate of soda to your burger mix: This brilliant tip from Tom Kerridge helps to bind the proteins in the turkey mince, which stops the burger from sticking to your grill pan. Make it spicy: Add diced jalapeños or a sprinkling of dried chilli flakes to the turkey and chorizo mix. Batch cook: Double the quantities and freeze the extra burger patties. They’ll keep for up to 3 months and just need to be defrosted fully before following step 3. Turkey and chorizo burgers Serves: 2 Prep time: 5 mins, plus 30 mins resting time Cook time: 15 mins 15 mins Pin Print Ingredients 300g turkey breast mince30g Spanish chorizo (spicy), skin removed and diced60g cooked whole chestnuts, finely chopped25g cranberry sauce1/2 tsp onion granules1/2 tsp dried sage1/4 tsp ground allspicePinch of bicarbonate of sodaOlive oil, for brushing To serve2 brioche burger buns1 tbsp caramelised onion chutney1/4 small iceberg lettuce, finely shredded1/4 cucumber, cut into rings1 avocado, stoned and thinly sliced Instructions Step 1Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage, allspice and bicarbonate of soda. Season generously with salt and pepper and use your hands to bring everything together. Step 2Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up. Step 3Heat a griddle pan over a medium-high heat and preheat the oven to 180C. Step 4Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Cook for 3-4 minutes on each side or until nicely charred with bar marks. Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through. Step 5Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured. Step 6Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado. Step 7Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with all the usual sides. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Lettuce wrapped as a low carb, bunless option. Piled high with homemade chips, onion rings and peas. With a side order of sweet potato wedges, coleslaw and corn on the cob. Frequently Asked Questions How Do I Stop The Burger Patties From Breaking Up? The key to a loose textured burger is to avoid overworking the turkey mince. Use your hands to bring the mixture together, before shaping into patties. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Beef Beef and venison filo pie by Michael Catling 26 March 2026 This easy filo-topped pie is a great way to try venison, paired with beef in a rich, stew-like filling. Some people are uncomfortable cooking and eating venison, but deer is a healthier, more sustainable alternative to farmed meat. It’s got such a rich flavour that you don’t need to do a whole lot to it, which is why I’ve given it star billing alongside beef shoulder in this quick and easy pie. Shop-bought filo pastry is faff free and so incredibly pliable that you can get away with ripping a few sheets and generally doing as you please. It always guarantees a super crisp top, plus it’s far lower in calories and saturated fat than puff or shortcrust. I always have an emergency pack of filo pastry tucked away in the freezer whenever I’m craving a pie like this. How To Make My Beef And Venison Filo Pie Chef Catling’s recipe notes Recipe: Beef and venison filo pie Frequently asked questions Tips & Notes To Know Don’t skip the flouring stage: This creates a better caramelised crust on the beef and venison for maximum flavour. It also helps to naturally thickens the sauce as the pie cooks. Make ahead: The filling can be made a day in advance and refrigerated overnight. Simply reheat, top with filo and bake when ready. Keep it rustic with the pastry: Scrunch the filo loosely over the top rather than layering neatly This creates lots of crispy edges, which are the tastiest bits. Wait before serving. Let the pie sit for 5–10 minutes after baking. The filling will thicken slightly and be easier to plate up. Beef and venison filo pie Serves: 4 Prep time: 15 mins Cook time: 1 hour, 40 mins 1 hour, 40 mins Pin Print Ingredients 1 tbsp plain flour250g venison shoulder, diced250g beef shoulder, diced1 tbsp olive oil1 red onion, finely chopped2 medium carrots, peeled and finely diced3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1/8 tsp ground mixed spice1/4 tsp celery salt6 juniper berries, crushed1 tbsp tomato purée (double concentrate)2 dried bay leaves250ml beef stock175ml cranberry or red grape juice (no added sugar)4 sheets filo pastry1 medium free-range egg, beaten1 tsp white sesame seeds Instructions Step 1Mix the plain flour with salt and pepper, and toss with the diced venison and beef to coat. Heat half the olive oil in a large frying pan and add half the meat. Brown over a medium-high heat for 4-5 minutes until nicely caramelised, then remove with a slotted spoon and set aside. Repeat with the rest of the olive oil and venison and beef. Step 2Once the venison and beef is browned, add the red onion and carrots to the pan with a splash of water and sauté gently for 10-15 minutes or until softened and starting to colour. Step 3Stir in the garlic, rosemary, mixed spice, celery salt, juniper berries, tomato purée and bay leaves and cook for 2 minutes, stirring occasionally. Step 4Add the diced beef and venison back to the pan and pour in the beef stock and cranberry juice. Slowly bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 1 hour, stirring occasionally, until the sauce has thickened. Step 5 Take the pan off the heat, season to taste, and discard the bay leaves and juniper berries. Preheat the oven to 180C. Step 6Tip the filling into a round pie dish and remove the filo pastry from the fridge. Unwrap and place under a damp tea towel so the filo does not dry out. Step 7Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with the beaten egg. Scatter over the sesame seeds and bake in the oven for 20-25 minutes until golden and piping hot. Serve with mashed potato and steamed greens on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cracking? I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it. Why Is Glazing Important? Because we eat with our eyes, and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance, and texture of a wide range of dishes. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerRisottoVegetarian Artichoke risotto with baby parsnips by Michael Catling 15 August 2025 Ugly and knobbly they may be, but artichokes and parsnips add a beautiful sweetness and viscosity to this meat-free risotto. Take your meat-free Monday to the next level with this silky-smooth risotto which heroes two underrated root vegetables: Jerusalem artichokes and parsnips. Both are bang in season during the autumn months and add a wonderfully earthy, slightly sweet flavour that is enhanced once their natural sugars caramelise. Here, I’ve roasted the baby parsnips, baked some artichoke crisps, and made an artichoke purée which adds an extra layer of creaminess to the final dish. Your journey to veganism starts here! How To Make Artichoke Risotto With Baby Parsnips Chef Catling’s recipe notes Recipe: Artichoke Risotto With Baby Parsnips What’s the secret to a great risotto – must read Tips & Notes To Know Soak your cut artichokes in lemon water: Jerusalem artichokes can oxidise and brown quickly, much like apples. To keep them fresh while prepping everything else, place the cut pieces in a bowl of water and add a few lemon slices to prevent discolouration. Artichoke risotto with baby parsnips Serves: 2 Prep time: 10 mins Cook time: 50 mins 50 mins Pin Print Ingredients 300g Jerusalem artichokesKnob of butterSplash of semi-skimmed milk3 baby parsnips, trimmed and halved lengthways For the risotto1 tbsp olive oil, plus extra for brushing1 small onion, finely chopped1 tsp fresh thyme leaves, pickedPinch of celery salt1 garlic clove, crushed150g carnaroli risotto rice700ml vegetable stock15g parmesan cheese, grated1 tsp butter1 sprig fresh rosemary leaves, picked To serveTruffle oil, to drizzle (optional) Instructions Step 1Preheat the oven to 200C. In a large roasting tin, toss the parsnips with half the olive oil and season. Roast in the oven for 40-45 minutes, turning once, until golden and crisp. Step 2For the purée, weigh out 200g of Jerusalem artichokes and peel before cutting into small chunks. Place in a saucepan and fill with water until just covered. Season with salt and bring to the boil. Reduce the heat and simmer until tender; about 10 minutes. Drain. Step 3Add the butter and milk to the cooked artichokes and blitz with a hand blender to a smooth purée (alternatively pass through a sieve to achieve a silky smooth texture). Season to taste and keep warm. Step 4With the remaining artichokes, scrub the skins under running water and pat dry with kitchen paper. Using a mandolin, thinly slice the Jerusalem artichokes and place in a bowl. Drizzle lightly with olive oil and spread out on a baking tray lined with parchment, making sure they don’t overlap. Roast in the oven for 20 minutes or until golden and crisp. Keep warm. Step 5To make the risotto, heat the remaining olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured. Step 6Place a small saucepan over a low heat and bring the vegetable stock to a gentle simmer. Add the celery salt, garlic and thyme leaves to the onions and cook until fragrant; about 1 minute. Step 7Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 8Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 9By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 10To finish the risotto, remove the pan from the heat and beat in the parmesan cheese until the cheese has melted and the risotto is oozy. Season to taste and leave the risotto to sit for 5 minutes. Step 11Add the butter to a small frying pan over a medium heat. When it starts to sizzle, add the rosemary leaves and allow them to fry for about 15 seconds on each side. Use tongs to transfer the rosemary to kitchen paper, where they will crisp up. Step 12Serve the risotto in bowls, garnished with the baby parsnips, Jerusalem artichoke crisps and rosemary leaves. Top with a drizzle of truffle oil, if using, and a good grind of black pepper to finish. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodSnacks Vanilla and triple chocolate cookies by Michael Catling 28 June 2025 A clever two-in-one recipe, these slice-and-bake cookies can be kept in the fridge or freezer, ready to bake fresh whenever you need a sweet fix. Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe. The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer. They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough. How To Make Vanilla And Triple Chocolate Cookies Chef Catling’s recipe notes Recipe: Vanilla and triple chocolate cookies Frequently asked questions Tips & Notes To Know Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze. Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie. Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle. Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies. Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool. Vanilla and triple chocolate cookies Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 150g butter, softened150g caster sugar2 tsp vanilla extract1 large free-range egg225g plain flour1/2 tsp bicarbonate of soda1/4 tsp salt100g dark chocolate, broken into small chunks100g white chocolate, broken into small chunks1 tbsp cocoa powder Instructions Step 1Line two baking sheets with baking parchment and preheat the oven to 180C. Step 2Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg. Step 3Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder. Step 4Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time. Step 6Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Cookies Keep For? Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Banana sticky toffee porridge by Michael Catling 11 June 2025 All the flavours of a classic sticky toffee pudding in porridge form, with caramelised bananas, crunchy pecans and a luscious date syrup on top. If you like sticky toffee pudding, this recipe is for you. The medjool dates are my secret ingredient and produce the most irresistible caramel which transforms an ordinary porridge into something extraordinary. The pecans provide the crunch, while caramelising the bananas deepens the natural sweetness with toffee-like notes. This is not the healthiest porridge you’ll ever eat, but it might just be the tastiest… How To Make Banana Sticky Toffee Porridge Chef Catling’s recipe notes Recipe: Banana sticky toffee porridge Frequently asked questions Tips & Notes To Know Use ripe but firm bananas. Avoid overly soft bananas as they’ll turn to mush when caramelised. Look for yellow bananas with minimal brown spots. Don’t leave out the medjool dates: Trust me, they make the most delicious caramel which is so good you’ll be adding any leftovers to pancakes, overnight oats, and homemade desserts. Want a protein boost? Add a handful of mixed seeds or, better still, a scoop of unflavoured protein powder. Banana sticky toffee porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 120g rolled porridge oats1/2 tsp ground sweet cinnamonPinch of nutmeg2 ripe bananas, 1 mashed, 1 sliced360ml semi-skimmed milk360ml water1 tsp vanilla bean paste6 medjool datesButter or vegetable oil, for frying1 tsp honey To serve Small handful of pecan nuts, roughly chopped Instructions Step 1Tip the porridge oats into a small saucepan with the cinnamon, nutmeg and mashed banana. Stir well and add the milk, water and vanilla bean paste. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3While the porridge cooks, place the dates and a pinch of salt in a separate saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding a splash of water if it starts to thicken too much. (Alternatively, you can just use a blender). Step 4Meanwhile, heat a small knob of butter or 1 teaspoon of oil in a small frying pan and add the banana slices. Drizzle with honey and cook over a medium heat until nicely caramelised. Step 5Divide the porridge between bowls and top with the date caramel (reserve any leftovers for another time). Garnish with caramelised bananas and a scattering of chopped pecan nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irresistible caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. Can I Use Maple Syrup In Place Of Honey? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Banana Sticky Toffee Porridge Vegan And Dairy Free? Use maple syrup and vegetable oil instead of honey and butter and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesSeafoodStarters Gambas pil pil by Michael Catling 14 June 2025 One for the garlic lovers, king prawns are coated in smoked paprika and cooked hard and fast in a heavenly garlic and chilli oil. Best served with slices of focaccia to help mop up all those juices. Gambas pil pil – otherwise known as shrimp in garlic oil – holds a special place in my heart as it was one of the tapas dishes I cooked as part of my first private catering gig. A last-minute request for it meant I had to make it up on the fly, but it was such a hit that I’ve probably made it a dozen times for friends and family. Possibly more. It’s supposed to be for sharing, but I’m yet to meet a seafood lover who couldn’t devour a whole bowl of the prawns on their own. Go easy on the chilli, but hard on the garlic and smoked paprika to evoke the flavours of Spain. Be sure to reserve the prawn heads and shells and add them to the pan to inject as much flavour into the sauce as you can. It’s so good you’ll want some focaccia or crusty bread to help mop up all those juices. How To Make Gambas Pil Pil Chef Catling’s recipe notes Recipe: Gambas pil pil Frequently asked questions Tips & Notes To Know Avoid pre-cooked prawns: They turn rubbery and shrivel up when reheated in the sauce. Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Add a touch of sherry: For a deeper, more complex flavour, you can add a splash of Spanish sherry (like dry Fino) to the oil after cooking the prawns. It adds a lovely richness to the garlic and chilli sauce. Serve as a main meal: While gambas pil pil is traditionally served as a tapas dish, you can easily turn it into a main course with a side of rice or pasta. Gambas pil pil Serves: 2 Prep time: 10 mins Cook time: 5 mins 5 mins Pin Print Ingredients 8 raw king prawns, heads on3 tbsp olive oil1 red chilli, deseeded and finely chopped3 garlic cloves, 1 crushed, 2 finely sliced1/2 heaped tsp smoked paprika1 lemon, 1/2 juiced, 1/2 cut into wedges1 tsp fresh flat-leaf parsley, finely chopped To serveFocaccia bread, cut into slices Instructions Step 1Peel the prawns, leaving the tails on and reserving half the shells and heads (use the rest to make my scallops with parsnip purée, chorizo crumb and prawn oil recipe). Step 2Devein the prawns and set aside. Heat the olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Stir-fry for 2-3 minutes to flavour the oil, pushing down on the heads to extract as much flavour as possible. Remove the shells and heads and discard. Step 3Add the red chilli and grated garlic to the oil and leave to sizzle for 30 seconds, stirring occasionally to stop it from burning. Step 4Add the prawns, smoked paprika and garlic slices and stir-fry for 2 minutes or until the prawns start to turn pink. Squeeze in the lemon juice to taste and season with salt and pepper. Continue to cook until the prawns are cooked through, then remove the pan from the heat and garnish with chopped parsley. Serve with focaccia and lemon wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingYeast Free Upside-down orange and ricotta cake by Michael Catling 5 June 2025 Turn the traditional baking method on its head with this light but luscious upside-down cake. Using olive oil and ricotta gives it a beautifully light and moist texture. This summery bake has entered favourite cake territory for me. I don’t know why I waited so long to use ricotta and olive oil in a cake, but I genuinely believe the two ingredients produce the lightest, fluffiest cake you could ever imagine. The slight tang of the ricotta also pairs beautifully with citrus fruits, like these Seville oranges, which are candied and placed at the bottom of the baking tin before the batter is added. Once baked, the cake is then flipped over to reveal a spectacular layer of glossy, caramelised orange slices that are guaranteed to wow your friends and family with minimal effort on your part. How To Make My Upside-Down Orange And Ricotta Cake Chef Catling’s recipe notes Recipe: Upside-down orange and ricotta cake Frequently asked questions Tips & Notes To Know Use full-fat ricotta: I’m all for using lighter alternatives, but low fat ricotta can be quite watery and less rich in flavour. If your ricotta seems wet, place in a fine sieve with a plate on top and leave to drain for at least 15 minutes before using. Grease and line your baking tin: Ricotta cakes are especially moist and can easily stick to the bottom of the pan. As an insurance policy, grease the sides and bottom with plenty of butter and line the bottom with parchment paper before pouring in the batter. Test the cake for doneness: Insert a toothpick or cake tester into the centre. If it comes out clean or with a few moist crumbs attached to it, the cake is done. If there is wet batter stuck to it, the cake needs more time in the oven. Upside-down orange and ricotta cake Serves: 8 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the candied orange slices50ml granulated sugar50ml water1 Seville orange, cut into thin slices For the cake250g ricotta cheese200g caster sugar3 tbsp extra-virgin olive oil50ml semi-skimmed milk3 large free-range eggs, yolks and whites seperated1 Seville orange, zested125g plain flour1 tbsp baking powderIcing sugar, for dusting Instructions Step 1Heat the granulated sugar and water in a saucepan and gently bring to the bowl. Step 2Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake. Step 3Preheat the oven to 190C. Tip the ricotta into an electric mixer and beat gently until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside. Step 4Lightly grease and line a springform cake tin with baking parchment and overlap the candied orange slices in the bottom until completely covered. Step 5In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture until just combined and pour into the prepared tin. Smooth the top and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Step 6Leave the cake to cool for 15 minutes, then unclasp the tin at the sides. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Upside-Down Orange And Ricotta Cake Keep For? Most cakes keep for 3-4 days before they start to lose moisture and the texture becomes drier. Leave to cool at room temperature first, then store in an airtight container in a cool, dark place. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingDinnerParty FoodVeganVegetarianYeast Free Roasted vegetable galette by Michael Catling 5 June 2025 A healthier take on a traditional pie, this gorgeously rustic, free-form tart is a fabulous introduction to pastry making for kids and non-bakers. The joy of a galette lies in its utter simplicity. It’s basically a piece-it-all-together tart with a flaky, buttery crust that is folded casually around a savoury or sweet filling. Everything about it is super forgiving and endlessly adaptable, which makes it the perfect dish to celebrate seasonal produce. Here, I’ve filled a base of shop-bought shortcrust pastry with a layer of butternut squash purée, caramelised red onions, and a rainbow of Mediterranean vegetables to help you hit your 5 a day. Whether you serve it hot or cold is entirely up to you; it’s the kind of dish that feels at home on a picnic blanket with a colourful salad. How To Make My Roasted Vegetable Galette Chef Catling’s recipe notes Recipe: Roasted vegetable galette Serving suggestions Frequently asked questions Tips & Notes To Know Don’t overstuff: Keep the filling of the galette within the border of the dough to avoid sogginess. Don’t skip the glaze: I used olive oil, but egg wash or milk creates the same effect and gives the galette that gorgeous golden, crispy crust. Make it ahead: You can prep the butternut squash purée and caramelised onions in advance and store them in the fridge. You can then assemble the galette just before baking for a stress-free dinner on a weekday. Roasted vegetable galette Serves: 4 Prep time: 5 mins Cook time: 100 mins 100 mins Pin Print Ingredients For the purée1/2 garlic bulb1/2 butternut squash, peeled and cut into bitesize chunks1 tbsp olive oil, plus extra for drizzling1 tsp smoked paprika1 tbsp oat milk For the caramelised onions1 tbsp olive oil2 red onions, finely sliced1 fresh thyme sprig, leaves picked1 tsp soft brown sugar For the galettePlain flour, for dusting1/2 x 500g shortcrust pastry (vegan, if necessary)1 courgette, cut into thin rings3 salad tomatoes, cut into thin rings2 radishes, thinly sliced2 fresh thyme sprigs, leaves pickedOlive oil, for glazing Instructions Step 1Preheat the oven to 190C. Drizzle the garlic bulb with olive oil and wrap lightly in foil. Set aside. Step 2Coat the butternut squash in 1 tablespoon of olive oil, season well, and spread out on a baking tray. Place the garlic parcel next to it and cook both for 40-45 minutes, turning once, until the butternut squash is tender and caramelised. Step 3For the caramelised onions, add the remaining olive oil to a small saucepan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through. Pour in the brown sugar and cook for 10 minutes more. Season well and set aside. Step 4When the butternut squash is cooked, transfer to a blender with the smoked paprika, three garlic cloves popped from the skin, and a splash of oat milk. Blitz until smooth. Step 5Flour a clean work surface and roll the shortcrust pastry out into a large disc, about 14cm in diameter, and transfer to a circular pizza tray. Step 6Spread the butternut squash purée over the base, leaving a 3cm border. Dot with the caramelised red onions and arrange the vegetables in a spiral or concentric circles. Scatter over the rest of the thyme and season well. Step 7Fold in the sides to overlap the filling slightly and brush the edges with olive oil. Turn the oven down to 180C and bake for 50-55 minutes until the vegetables are tender and the bottom is golden. Serve with salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions With a simple green salad, coleslaw and roasted baby potatoes. As part of a picky buffet or picnic. Frequently Asked Questions Is This Galette Vegan? It can be if you use vegan-friendly shortcrust pastry. There’s no egg-wash in my recipe and I’ve refrained from using any cheese, which typically features in a galette of this kind. Why Is Glazing Important? Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. Glazing before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. I should probably add that it’s not essential, but it is a powerful technique to enhance the flavour, appearance and texture of a wide range of dishes. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller chunks to reduce the cooking time. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerPastaPorkYeast Free Spaghetti bolognese with cheesy pork meatballs by Michael Catling 6 June 2025 Inspired by meatballs in marinara and spaghetti bolognese, this hybrid pasta dish combines a rich, slow-roasted ragu with mozzarella-stuffed pork meatballs and spaghetti. If you’re going to master any recipe, spaghetti bolognese has got to be near the top of the list. Shop-bought versions never come close to making your own, plus you can get one over any fussy eaters by hiding a few vegetables in the bolognese and then blitzing everything to a purée. Personally, I prefer my sauce a little chunkier, but I’ve given you the option to do either. Where I have gone a little rogue is by ditching the beef mince for yeast-free pork meatballs and stuffing them with mozzarella in the centre. Keep it a surprise and you can delight in the looks on peoples’ faces when all that cheesy goodness oozes out! How To Make Spaghetti Bolognese With Cheesy Pork Meatballs Chef Catling’s recipe notes Recipe: Spaghetti bolognese with cheesy pork meatballs Frequently asked questions Tips & Notes To Know Yeast free: It might sound odd, but I used a combination of crushed Weetabix and parmesan – rather than breadcrumbs – to help bind the pork mince together. It’s a brilliant hack which avoids using yeast-based products and works just as well when making burgers from scratch, as well as meatloaf, kebabs and sausage rolls. Mix gently: When making the pork meatballs, mix the ingredients just enough to combine. Overworking them can result in dry and dense mince because all that handling squeezes out the moisture. Prepare the mozzarella: Cut a block into 1/2 inch cubes and place them in the freezer for 10-15 minutes before adding to the pork mince. This prevents the cheese from melting too fast during cooking. Reserve some pasta water: Adding a splash to your ragu will help it cling to the spaghetti. Freezer-friendly: Perfect for batch cooking, the sauce and meatballs can be made in advance and then frozen for up to 3 months if you want to halve the recipe. Spaghetti bolognese with cheesy pork meatballs Serves: 4 Prep time: 10 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the meatballs500g pork mince (5% fat)3 garlic cloves, crushed1/2 x 30g pack fresh basil, finely chopped, plus extra for garnish1 tsp smoked paprika2 Weetabix, crushed2 tbsp grated parmesan cheese, plus extra for serving1 large free-range egg, beatenPizza mozzarella, cut into 1/2 inch cubes so you have 16 For the bolognese2 tbsp olive oil1 large white onion, finely chopped2 carrots, peeled and finely chopped4 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed1 tsp smoked paprika1 tbsp tomato purée2 x 400g can peeled plum tomatoes1 tsp sugar1/2 tbsp dried oregano1 dried bay leaf300ml beef stock1 green pepper, deseeded and finely diced400g dried spaghetti Instructions Step 1 To make the meatballs, combine the pork mince in a bowl with the crushed garlic, basil, smoked paprika, Weetabix and parmesan and mix well. Stir in the beaten egg and use your hands to bind the mixture together. Step 2Roll the pork mince into 16 equal-sized balls (you add the mozzarella later) and lay on a baking tray. Refrigerate for 15 minutes to firm up slightly. Step 3To make the Bolognese sauce, heat half the olive oil in a large saucepan or crockpot and sauté the red onion and carrot gently for 10-15 minutes until softened and starting to colour. Step 4Stir the garlic, celery salt, fennel seeds, smoked paprika and tomato purée into the onions and cook for 1 minute more. Tip in the chopped tomatoes, sugar, oregano and bay leaf. Wash the tomato cans out with the beef stock and add the liquid to the pan, breaking the tomatoes up as you go. Step 5Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently over a low heat for 25-30 minutes or until thick and rich. Taste and adjust the seasoning as necessary. Step 6Flatten each meatball slightly in the palm of your hand and place a mozzarella cube in the centre. Enclose the filling completely with the meat and shape into a ball again. Repeat 16 times and line them up on a baking tray. Step 7Heat the remaining olive oil in a frying pan over a medium-high heat. Once hot, fry the pork meatballs on all sides until nicely coloured (you may need to do this in batches). Step 8Before transferring the meatballs to the Bolognese sauce with the green pepper, you can blitz the sauce using a hand blender until smooth or go with the chunkier texture. Whatever you decide, remember to discard the bay leaf. The meatballs need to simmer for a good 10-15 minutes in the sauce so they are cooked through (they should feel firm and springy to the touch, not soft and squidgy). To double check, cut a piece off the corner – there should be no pink bits visible. Step 9Heat a large pan of salted boiling water and cook the spaghetti according to pack instructions. Step 10Drain the spaghetti if necessary, reserving a ladleful or two of pasta water. Toss the spaghetti through the Bolognese sauce, adding a little of the reserved cooking water to loosen if needed. Divide the spaghetti and meatballs between bowls and garnish with basil leaves and parmesan shavings before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. How Do I Stop My Meatballs From Breaking Up? The key to a loose textured meatball is to avoid overworking the pork mince. Use your hands to bring the mixture together, before rolling them into 16 individual balls. Is This Recipe Yeast Free? The meatballs are and the bolognese can be if you use homemade stock or 1 yeast free stock cube, mixed with 300ml of water. M&S now sells frozen bone broth ‘pucks’ which are free from yeast, though my advice is to always check the ingredients list before using. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingBreakfastBrunchVegan Dairy free banana bread pancakes by Michael Catling 11 June 2025 A fruity twist on an American classic, this heavenly pancake stack with raspberry coulis is proof that simple ingredients can lead to something spectacular for breakfast, brunch or dessert. When you’re not having a roast dinner on a Sunday, a pile of pancakes for brunch is the next best thing. It needs to be big, bold and utterly delicious – everything this banana bread inspired feast is. Stack the pancakes up high and let the yoghurt and raspberry coulis rain down on them from above. Once you try it, you’ll be stockpiling bananas and making pancakes for brunch every weekend. How To Make Dairy-Free Banana Bread Pancakes Chef Catling’s recipe notes Recipe: Dairy-free banana bread pancakes Frequently asked questions Tips & Notes To Know Use ripe bananas: The riper the banana, the more flavourful your pancakes will be. Overripe bananas are perfect for this recipe as they mash easily and act as a natural sugar substitute. Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to make pancakes, just add the wet ingredients! Don’t overmix the batter: Whisk the wet and dry ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to dense, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Resist the temptation to flip or turn the pancakes too soon: Flip them once bubbles start to appear on top and the underside is nice and golden. Banana bread pancakes Serves: 6 Prep time: 5 mins (plus 20 minutes resting time) Cook time: 25 mins 25 mins Pin Print Ingredients For the banana bread pancakes2 very ripe bananas, mashedPinch of mixed spice1/2 tsp ground sweet cinnamon2 tbsp maple syrup2 large free-range eggs, beaten200g self-raising flour1 tsp baking powder150ml oat milk drinkVegetable oil, for frying For the raspberry coulis200g frozen raspberriesLemon juice, to taste1 tbsp maple syrup To serve1 x 500g pot Greek yoghurtLarge handful of walnuts, crumbled2 bananas, sliced Instructions Step 1To make the pancakes, add the mashed bananas to a large bowl and whisk in the mixed spice, cinnamon, maple syrup and eggs until well combined. Step 2Gradually fold in the self-raising flour, baking powder and a pinch of salt, then stir in the oat milk until just combined. Leave to rest in the fridge while you make the raspberry coulis. Step 3Add the frozen raspberries to a small pan and cook gently over a low heat for 5-10 minutes until the raspberries have collapsed and released all their juices. Step 4Stir in the remaining maple syrup and a squeeze of lemon juice to taste, then remove from the heat. Transfer the raspberry coulis to a blender and blitz to a smooth purée. Step 5Pass the coulis through a sieve using a spatula and discard the seeds. Leave the raspberry coulis to cool slightly in a bowl before transferring to a squeezy bottle. Step 6After 20 minutes, remove the pancake batter from the fridge and preheat a large frying pan over a medium heat. Brush lightly with oil and fry heaped tablespoons of batter for 2 minutes or until bubbles form on the top and the undersides are golden. Step 7Flip each pancake and cook for 1-2 minutes or until golden. Keep warm and repeat with the remaining batter. Step 8To plate up, stack the banana bread pancakes on a serving platter and top with two spoonfuls of Greek yoghurt, followed by the chopped walnuts and fresh banana slices. Drizzle over a quarter of the raspberry coulis and serve with the leftover accompaniments on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenChristmasParty FoodRisottoYeast Free Turkey and gammon arancini by Michael Catling 2 November 2025 Transform yesterday’s risotto into these crunchy turkey and gammon rice balls, which ooze with a creamy mozzarella centre. They’re perfect for sharing, shacking or elevating leftovers. Crisp on the outside and seriously oozy, arancini balls are one of life’s tastiest inventions and I refuse to be told otherwise. Not a month goes by where I don’t make a big batch of risotto, just so I can turn the leftovers into these crispy rice balls with some kind of gooey filling inside. Naturally, I’ve gone all out to make this version extra special by using leftover turkey and gammon in my festive-inspired risotto. The remnants are then shaped into balls and stuffed with a lava-like mozzarella filling that oozes out as soon as you take the first bite. Comfort food doesn’t get much better than this! How To Make Turkey And Gammon Arancini Chef Catling’s recipe notes Recipe: Turkey and gammon arancini Frequently asked questions Tips & Notes To Know Use your air-fryer: Follow the recipe up to step 2 and place your arancini in the air fryer basket in a single layer, leaving space between them. Brush with olive oil and cook for 10-12 minutes, turning halfway through. Customise your breadcrumb mix: Try smoked paprika, dried herbs or even a little lemon zest. Swap the cheese: Taleggio and fontina are a little fancier and maximise the melt factor. Get in the Christmas spirit: Bump up the festive flavour by mixing in leftover stuffing. Turkey and gammon arancini Serves: 4 Prep time: 10 mins, plus 30 mins resting time Cook time: 18 mins 18 mins Pin Print Ingredients 400g leftover turkey and gammon risotto75g mozzarella cheese, cut into 2cm cubes50g plain flour1 large free-range egg, beaten100g panko breadcrumbsVegetable oil, for deep frying To serve1 lemon, cut into wedgesSmall handful of fresh flat-leaf parsley, leaves only, finely chopped1 jar of cranberry sauce Instructions Step 1Remove the leftover turkey and gammon risotto from the fridge. Using clean, damp hands, mould the risotto into 12 ‘golf’ balls, encasing a mozzarella cube in the centre of each. Chill for 30 minutes to firm up. Step 2Place the flour, egg and panko breadcrumbs in separate shallow bowls. Dip the risotto balls in the flour first, followed by the beaten egg. Remove any excess, then roll in the panko breadcrumbs until fully coated. Step 3Fill a deep saucepan a third of the way up with vegetable oil and set over a medium heat until it reaches 180C (a cube of bread should turn golden within 45 seconds of being dropped in the oil). Step 4Working in batches of three or four, carefully drop the turkey and gammon risotto balls into the oil using a slotted spoon and deep fry for 5-6 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper and season with sea salt flakes. Keep warm while you cook the rest. Step 5Scatter over the parsley leaves and garnish with lemon wedges. Serve warm with cranberry sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is The Difference Between Shallow Frying And Deep Frying? The main difference between shallow frying and deep frying lies in the amount of oil used, and the cooking technique. Shallow frying uses less oil, so it’s often considered more economical and healthier. When shallow frying, food is half submerged in a single layer of hot oil and needs to be flipped halfway through cooking. Whereas in deep frying, food is completely submerged in hot oil, allowing it to cook quickly and evenly on all sides.What’s The Key To A Crispy Exterior On The Arancini? Make sure the oil is hot enough. You want to hear the food sizzle as soon as it hits the pan, so aim for around 170C. To test the temperature of the oil, you can use a thermometer or the end of a chopstick. If you see little bubbles starting to form at the tip of the chopstick, the oil is ready to go. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Bounty overnight oats by Michael Catling 13 June 2025 This is the breakfast of dreams for bounty lovers, combining the creamy texture of overnight oats with the rich, indulgent flavour of chocolate and coconut. Whenever I think of Bounty Milk Chocolate, I think of my dad who eats all the miniatures in a tub of Celebrations. This comforting recipe combines two of his favourite things: chocolate and coconut in three different forms. The coconut milk drink makes the porridge vegan friendly, while the dairy-free cacao powder and cacao nibs adds a touch of richness and decadence to the oats. Simply mix all the ingredients together the night before and you’ll have a healthy breakfast ready and waiting for you in the fridge when you wake up. How To Make Bounty Overnight Oats Chef Catling’s recipe notes Recipe: Bounty overnight oats Frequently asked questions Tips & Notes to Know No cooking is required: As long as you know how to weigh out ingredients, you can make overnight oats in about 2 minutes. Make ahead: You can prepare a big batch of overnight oats in advance and they’ll last for 3-4 days in the fridge. Just divide the mixture between individual jars or containers, so you (and the kids) can grab a portion before you dash out of the door in the morning. Use old-fashioned rolled oats: Avoid instant oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Bounty overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats1 tsp cacao powder10g chia seeds1/2 tsp cacao nibs180ml coconut milk drink1 tsp maple syrup To serve1 tsp coconut flakes, crumbled1 dark chocolate square, grated Instructions Step 1Mix together the porridge oats, cacao powder, chia seeds and cacao nibs in a bowl. Stir in the coconut milk drink and maple syrup and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with coconut flakes and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodSnacksVegetarianYeast Free Smoked cheese and thyme sablé biscuits by Michael Catling 5 June 2025 These delicate biscuits mimic the butteriness of shortbread, but with the savoury notes of smoked paprika, fresh thyme and cheddar cheese. Batch bake a load for your neighbours at Christmas and you’ll be everyone’s best friend. Best served as a savoury snack with a side of chutneys, these melt-in the-mouth sablé biscuits are an upgrade on your usual cheese and crackers and are so easy to make that you can load your freezer up with the dough, ready to slice-and-bake whenever you need. The smokiness comes from using smoked cheddar cheese and plenty of paprika, which is probably the most-used spice in my entire store cupboard. Package these up for the bank holiday weekend and serve them as part of a picnic spread with friends and family. How To Make Smoked Cheese And Thyme Sablé Biscuits Chef Catling’s recipe notes Recipe: Smoked cheese and thyme sablé biscuits Frequently asked questions Tips & Notes To Know Chill the dough: After forming the dough into a log, chill it for at least 30 minutes. This helps the biscuits hold their shape and improves texture. You can even freeze the dough and slice-and-bake straight from frozen. Just add a few minutes to the cooking time if so. Don’t overbake: Sablés should be delicate and tender, not crisp like a cracker. Store in an airtight tin: Cheese sablés keep well for up to a week in the fridge or 3 months in the freezer once cooked. Smoked Cheese And Thyme Sablé Biscuits Serves: 24 Prep time: 5 mins, plus 30 minutes resting time Cook time: 12 mins 12 mins Pin Print Ingredients 125g wholemeal flour125g plain flour100g cold butter, cut 100g smoked cheddar cheese, grated1 tbsp fresh thyme, leaves only, finely chopped1/2 tsp cayenne chilli powder1 tsp smoked paprika, plus extra for dusting2 medium free-range eggs, yolks onlyOlive oil, for glazing Instructions Step 1Preheat the oven to 200C. Mix the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese, spices and thyme, then add the egg yolks and seasoning and mix well. Step 2Using your hands, bring the mixture together and knead slightly to form a smooth dough. Form into a log shape with a width of about 5cm and wrap in clingfilm. Refrigerate for at least 30 minutes to firm up. Step 3Use a sharp knife to slice ½ cm thick rounds or alternatively, roll the dough out between two sheets of baking parchment and use a 5cm cookie cutter to stamp out the biscuits (this recipe will make around 24 biscuits). Place the biscuits on one or two baking trays lined with baking parchment and brush with olive oil. Step 4Bake for 12-14 minutes until golden brown and slightly puffed up. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack and dusting with smoked paprika. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Sablés? Also known as a French butter cookie or Breton biscuit, sablés are a pure butter biscuit originating from Normandy. Sablé means ‘sandy’ in French, which refers to the crumbly, melt-in-the-mouth texture. There are sweet and savoury variations but because neither contain a leavening agent, the biscuits are flat and delicate, rather than fluffy or cake-like. What Should I Do With The Leftover Egg Whites? Get creative! Make meringues, whip up an egg-white omelette, or use to breadcrumb some chicken or tofu for my katsu curry. Fresh egg whites will keep in the fridge for up to 4 days but if you’re not going to use them before then, just decant into an ice cube tray and freeze for up to 12 months. When you’re ready to cook or bake with them, simply thaw in the fridge overnight and use as normal. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBaking Chocolate and banana bars by Michael Catling 10 June 2025 Soft, chocolatey and surprisingly wholesome, these fibre-filled energy bars look indulgent but are naturally sweetened with banana for a quick, mid-morning energy boost. Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee. You don’t need any fancy equipment to assemble them. Simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler. To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo! How To Make Chocolate And Banana Bars Chef Catling’s recipe notes Recipe: Chocolate and banana bars Frequently asked questions Tips & Notes To Know Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars. Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin. Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter). Chocolate and banana bars Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients Olive oil, for greasing100g milk chocolate, broken into small chunks100g wholemeal plain flour50g caster sugar1/2 tsp baking powder1/4 tsp ground nutmeg1/2 tsp ground sweet cinnamon3 very ripe bananas, mashed30ml semi-skimmed milk50g butter, melted1 tsp vanilla extract1 large free-range egg, beaten Instructions Step 1Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside. Step 2In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt. Step 3In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg. Step 4Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top. Step 5Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean. Step 6Cool on a wire rack, then cut into 12 squares before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions? How Long Will These Chocolate And Banana Bars Keep For? Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them. I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat. Can I Substitute Wholemeal Flour For Plain Flour? You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling. When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesSeafoodStarters Healthy prawn and avocado cocktail by Michael Catling 25 March 2026 A lighter take on the retro prawn cocktail, this version swaps a heavy Marie Rose sauce for a fresh, zesty dressing with creamy avocado. Like many people, I got into eating avocado in a big way I few years ago. Now I can’t get enough of the stuff, so I make no apologies for using it in my reinvented version of a prawn cocktail. Prawns and avocado often feel like a match made in heaven, but throw a Marie Rose sauce into the mix and we’re on a fast-track to flavour town. Where my version of the retro classic differs is by substituting mayonnaise with natural yoghurt for a lighter, healthier dressing. The rest of the ingredients you’ll find in your store-cupboard so you can make this in advance the day before and quickly assemble everything 10 minutes before serving. You can thank me later! Everything You Need To Know To Make Healthy Prawn And Avocado Cocktail Chef Catling’s recipe notes Recipe: Healthy prawn and avocado cocktail Frequently asked questions Tips & Notes To Know Feeling indulgent? Swap the prawns for crayfish or lobster tail. Keep everything cold: Chill the sauce, prawns and serving glasses before assembly. This keeps the texture fresh and crisp. Add crunch with lettuce: Opt for finely shredded iceberg or baby gem as your base. Hold the Marie Rose dressing before serving to stop the leaves from wilting. Garnish like a pro: Sprinkle over some smoked paprika, fresh chives or even a little caviar if you’re feeling extra fancy. Healthy prawn and avocado cocktail Serves: 2 Prep time: 10 mins Pin Print Ingredients 100ml natural yoghurt (0% fat)1 heaped tsp tomato puréePinch of cayenne pepper1/4 tsp smoked paprika, plus extra for dusting1 tsp Worcestershire sauce1/2 tsp mango chutney1 lemon, juice to taste, plus slices to garnish170g cooked king prawns1/2 cucumber, deseeded and finely chopped12 cherry tomatoes, halved1/2 small iceberg lettuce, finely shredded1 avocado, stoned and finely diced To serveFresh flat-leaf parsley, finely chopped, for garnish Instructions Step 1Combine the natural yoghurt with the tomato purée, cayenne pepper, smoked paprika, Worcestershire sauce and mango chutney and mix well. Step 2Squeeze in the lemon juice to taste and season with salt and a generous helping of pepper. Add the king prawns and coat in the sauce. Set aside. Step 3Mix the remaining ingredients in a bowl, squeeze over extra lemon juice to prevent the avocado from browning, and divide between glasses. Top with the prawns and a sprinkle of parsley and smoked paprika to finish. Garnish with a lemon slice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Jaffa Cake porridge by Michael Catling 14 June 2025 If you’re a fan of the chocolate-orange flavour combo, this is the perfect porridge for you. It’s like a cozy hug, with a citrus kick that wakes up your tastebuds. I’m not quiet about the fact I love porridge. I eat it every day for breakfast at home, varying the fruits and nuts depending on seasons and availability. This chocolate orange porridge is filled with nostalgia because it reminds me of my favourite childhood snack, Jaffa Cakes. Here, I’ve used the zest and juice of an orange to balance out the slight bitterness of the cacao nibs and the richness of the cocoa powder. Topping it off with mixed seeds is the grown-up, healthy version but I wouldn’t judge you for grating over a little dark chocolate so it melts into the Jaffa Cake porridge. In fact, I’d strongly recommend it! How To Make Jaffa Cake Porridge Chef Catling’s recipe notes Recipe: Jaffa Cake porridge Frequently asked questions Tips & Notes To Know Double up the citrus: Using freshly squeezed orange juice and zest amps up the flavour and packs in a load of vitamin C, which most of us are deficient in. Don’t skip the salt: It does seem like a strange thing to add to porridge, but a little sprinkling while cooking makes such a difference in balancing the acidity of the orange and rounding out the richness of the cocoa. It also stops your porridge from tasting a little flat. Short on time in the mornings? Try my chocolate orange overnight oats, which you can whip up in under two minutes the night before. Jaffa Cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 orange, 1/2 zested and juiced, plus 5 segments for garnish180ml semi-skimmed milk180ml water1/2 tbsp cocoa powder1/2 tsp cacao nibs1 tsp maple syrup For the toppings1 tsp mixed seeds1/2 square of dark chocolate, grated Instructions Step 1Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Jaffa Cake Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerLambYeast Free Lamb biryani by Michael Catling 5 June 2025 Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food. Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands. I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven. This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish. How To Make Lamb Biryani Chef Catling’s recipe notes Serving suggestions Recipe: Lamb biryani Frequently asked questions Tips & Notes To Know Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky. Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow. Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside. Serving suggestions With a side order of garlic and coriander naan breads and onion bhajis. As part of a thali with a chicken korma and prawn tikka masala. Lamb biryani Serves: 4 Prep time: 15 mins, plus 2 hours for marinating Cook time: 3 hours 3 hours Pin Print Ingredients For the marinade125ml natural yoghurt (0% fat)1 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/2 tsp cayenne chilli pepper1/4 tsp ground turmeric1/2 tbsp smoked paprika1/2 tbsp lemon juice1 garlic clove, crushed500g lamb neck, trimmed of fat and cut into chunks For the curry1 tbsp olive oil, plus extra for greasing2 white onions, finely sliced4 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped2 tbsp tikka curry paste1/2 tsp cumin seeds1 tsp ground turmeric350ml lamb stock8 dried curry leaves For the rice1 mug brown basmati rice3 mugs lamb or vegetable stock1 cinnamon stick2 cardamon pods2 dried bay leaves75ml semi-skimmed milkPinch of saffron75g raisins1 carrot, peeled and grated1/2 lemon, zested1 tbsp fresh coriander, finely chopped To serve2 tbsp pomegranate seeds25g cashew nuts, toasted Instructions Step 1For the marinade, place the natural yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic. Step 2Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight. Step 3Rinse the basmati rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients. Step 4Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy-based frying pan with a tight-fitting lid. For the curry base, add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside. Step 5Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more. Step 6Pour over 350ml of the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened. Step 7After 1 hour, add the basmati rice to a saucepan and toast over a medium heat for 1 minute. Pour in the remaining stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente. Step 8Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves. Step 9Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside. Step 10To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins. Step 11Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander. Step 12Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes. Step 13Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water, milk or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodVegan Vegan jam duffins by Michael Catling 11 June 2025 Just as easy to make as ordinary muffins, these sugar-dipped duffins taste every bit as good as jam doughnuts when served warm from the oven. I still remember seeing a duffin for the first time. I was browsing my local coffee shop and I couldn’t quite figure out why it’s taken so long to merge the best bits of a doughnut and muffin together. It’s such a brilliant idea and there’s something incredibly satisfying when you take that first bite and the jam starts oozing out of the centre. The surprise element is such a hit with kids especially and you can really have some fun by using different fillings. My favourite is raspberry jam, but often I’ll mix and match by using a 50/50 split of lemon curd or peanut butter. How To Make Vegan Jam Duffins Chef Catling’s recipe notes Recipe: Vegan jam duffins Frequently asked questions Tips & Notes To Know Use room temperature ingredients: To get the best rise and texture, use room temperature eggs, milk and sunflower spread. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. Don’t overmix the batter: Overmixing is the No.1 cause of a dense texture because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. Aim to fill each case about two thirds of the way full: Overfilling can cause them to rise unevenly, leading to a duffin top that’s too big or uneven, or the batter spilling over. Resist the urge to check on your duffins too early: Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The duffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs attached. Cool properly: Once baked, allow your duffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. Vegan jam duffins Serves: 12 Prep time: 15 mins Cook time: 20 mins 20 mins Pin Print Ingredients 200g self-raising flour100g soft brown sugar1 large free-range egg85g sunflower spread125ml semi-skimmed milk1 tsp vanilla extract1/2 tsp ground sweet cinnamon, plus extra for dusting1 jar of raspberry jam To serveIcing sugar, for dusting Instructions Step 1Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases. Step 2Place the self-raising flour, brown sugar, sunflower spread, beaten egg, milk, vanilla extract and cinnamon in a mixing bowl and beat with a whisk until just combined. Step 3Spoon the filling into each case until a third of the way full. Add a heaped teaspoon of jam into the middle of each muffin, then top with more mixture until the filling is covered. Step 4Bake for 20 minutes or until golden, risen and just firm to the touch. Leave the duffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and cinnamon, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
