Bookmark BreakfastRecipeYeast Free Nutella porridge by Michael Catling 6 June 2025 Inspired by my fiancée’s love of Nutella, this chocolate and hazelnut porridge feels like a naughty treat, but will fill you up with good fats and fibre. Porridge often suffers from its reputation as a slightly boring alternative to sugar-laden cereals and granola. Made using just oats and water, it can leave you feeling unfulfilled and with a serious amount of food envy when your partner is slathering Nutella on a mountain of toast or pancakes. But not my version. Here, I’ve taken your morning bowl of porridge to the next level and mimicked the flavours of Nutella with toasted hazelnuts, cocoa powder and a seriously indulgent date syrup. Kids and adults will love it. How To Make Nutella Porridge Chef Catling’s recipe notes Recipe: Nutella porridge Frequently asked questions Tips & Notes To Know Add a pinch of salt to your porridge: It seems so minuscule, but doing so makes a big difference and enhances the chocolate and banana flavours. Swirl in some Nutella: For an extra dose of decadence, stir in a teaspoon just before serving. Those melty pockets of chocolate are to be savoured. Toast the hazelnuts: Raw nuts are mild, bitter and boring. Toasting them intensifies their sweetness, reduces the bitterness and makes them extra crunchy. Nutella porridge Serves: 1 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients 1 tbsp hazelnuts2 medjool dates, pitted and finely chopped60g rolled porridge oats1/2 tbsp cocoa powder, plus extra for dusting1/2 tsp cacao nibs180ml semi-skimmed milk180ml water To serve1/2 banana, sliced Instructions Step 1Preheat the oven to 200C. Spread the hazelnuts out on a small baking tray lined with baking parchment. Roast in the oven for 10-12 minutes, tossing halfway through, until nicely coloured. Step 2Place the medjool dates in a small saucepan and add a splash of boiling water. Cook over a low heat, stirring occasionally, until the dates have broken down into a thick purée. Step 3Add the porridge oats with the cocoa powder and cacao nibs, then stir in the milk and water until well combined. Step 4Set 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 5Loosen with extra milk, if desired, and pour the Nutella porridge into a cereal bowl. Roughly chop the hazelnuts and scatter over the top with the sliced banana and a dusting of cocoa powder, if desired. 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. 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 irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. How Do I Make Nutella Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeStir-FryVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Mango and coconut porridge by Michael Catling 11 June 2025 Bring a touch of sunshine to your breakfast table with the tropical flavours of coconut, mango and passion fruit. Nothing says summer to me quite like mango and coconut. I can still taste the most amazing smoothie I had on holiday once, which was garnished with half a passion fruit. I’ve married all three ingredients together to create this wonderfully vibrant porridge, which is both dairy free and vegan friendly. The sweet and sour flavour profile comes from the passion fruit pulp, which adds a pleasing tang and a refreshing, fruity crunch. The colours and flavours will transport you to the Caribbean. How To Make Mango And Coconut Porridge Chef Catling’s recipe notes Recipe: Mango and coconut porridge Frequently asked questions Tips & Notes To Know Don’t add the mango too early: Wait until the last few minutes of cooking to avoid dulling the flavour or turning it stringy. Sweeten lightly (or not at all): The natural sweetness from the passion fruit and mango means you shouldn’t need to reach for extra sugar or syrup. Serve hot or cold: Cold mango and coconut porridge tastes a bit like a tropical rice pudding. Mango and coconut porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1/2 tsp vanilla extract1/4 lime, zested180ml coconut milk drink 180ml water 60g mango chunks, finely diced, plus extra to garnish To serve1 passion fruit, flesh only1 tsp coconut flakes, toasted Instructions Step 1Add the porridge oats to a small saucepan and stir in the vanilla extract, coconut milk drink, lime zest and water. 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, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Once the oats start to thicken (about 5 minutes), add the mango chunks and continue to cook for another 3-5 minutes until thick and creamy. Step 4Loosen with extra milk, if desired, and serve topped with the passion fruit pulp, coconut flakes and extra mango chunks. 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefDinnerOne potRecipeSlow cooking Slow cooked beef chilli tacos by Michael Catling 14 June 2025 The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in. 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 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 LunchPorkRecipeSalad Black pudding, apple and walnut salad by Michael Catling 19 June 2025 Not just for the summer months, this sweet and savoury salad champions some big flavours and classic combinations. Black pudding gets my vote as the most underrated and budget-friendly protein you can buy. It’s smoky, slightly spiced flavour brings this autumnal salad to life and pairs beautifully with the nuttiness of pearl barley and the sweetness of the caramelised fennel and fresh apple. Tying it all together is my honey and mustard dressing which is so easy to make that you’ll never buy a shop-bought salad dressing again. How To Make My Black Pudding, Apple And Walnut Salad Chef Catling’s recipe notes Recipe: Black pudding, apple and walnut salad Frequently asked questions Tips & Notes To Know Use a crisp apple: The key to balancing the richness of the black pudding is using a crisp, slightly tart apple like Granny Smith, Braeburn or Pink Lady. Cook your black pudding gently: Exposing it to high heat risks the pudding splitting or becoming mushy. You’re looking for a crispy outside and a soft, moist centre. Make ahead: While this salad is best served fresh, you can prepare the dressing, cook the pearl barley, and slice the apples ahead of time. Just make sure to store the dressing separately and toss the salad just before serving to keep everything crisp. Black pudding, apple and walnut salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 fennel bulbs, quartered, cores removed and fronds reserved1 tbsp olive oil, plus extra for rubbing200g pearl barley50g walnuts4 black pudding slices1 tbsp butter16 sage leaves2 eating apples, peeled, cored and cut into thin matchsticks For the dressing1 tbsp Dijon mustard1/2 tbsp runny honey50ml extra-virgin olive oil20ml lemon juice Instructions Step 1Preheat the oven to 190C. Place the fennel wedges in a large roasting tray and coat in the olive oil. Season with salt and pepper and roast in the oven for 25-30 minutes or until starting to soften and caramelise. Step 2Meanwhile, add the pearl barley to a large saucepan and cover with 1 litre of lightly-salted water. Bring to the boil, then turn down to a simmer and cook for 25-30 minutes until soft but slightly firm to the bite. Drain, then tip into a large bowl and set aside. Step 3Remove the fennel from the oven and add the walnuts to the tray in a single layer. Return to the oven for 8-10 minutes, checking regularly, so the nuts don’t burn. Once toasted, roughly chop the walnuts and set aside. Step 4Heat a griddle pan over a medium heat and rub both sides of the black pudding slices with olive oil. Cook for 4 minutes on each side or until nicely charred with bar marks and cooked through. Leave to cool for 2 minutes before cutting into small chunks. Step 5To make the dressing, add the Dijon mustard to a bowl with the honey and extra-virgin olive oil. Mix in the lemon juice to taste and set aside. Step 6Heat the butter in a small frying pan over a medium heat. Once it starts to froth, add the sage leaves and fry for 15-20 seconds or until sizzling and starting to crisp. Remove with a slotted spoon and pat dry on kitchen paper. Step 7To plate up, divide the pearl barley between plates and top with the black pudding, fennel wedges, apple slices, walnuts and crispy sage leaves. Drizzle over the honey and mustard dressing just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Is This Salad Gluten-Free? Some black puddings contain barley or oats, so check the label or ask your butcher for confirmation. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerDuckRecipeYeast Free Tandoori duck tacos with kachumber salad by Michael Catling 5 June 2025 This tapas-inspired mash up is my new favourite way to eat roast duck and tacos. Although this is a totally made-up dish, I think tandoori duck tacos need to become a thing from now on. I originally created this recipe as a cheaper twist on duck pancakes, but it’s morphed into this fresh and vibrant platter with influences from three different continents. The shop-bought tacos act as the vessel for my shredded duck legs, which are flavoured with tandoori curry powder. The colour and health comes from a vibrant chopped salad, which is dressed with a cooling mint and yoghurt raita. There is nothing pretty about the way you eat it, so load up those tacos and get stuck in! How To Make Tandoori Duck Tacos With Kachumber Salad Chef Catling’s recipe notes Recipe: Tandoori duck tacos with kachumber salad Frequently asked questions Tips & Notes To Know Choose legs over breasts: Duck legs are half the price and have enough fat and connective tissue to stay moist and shred easily after roasting. Use a trivet: Roast the duck on a rack or a bed of vegetables to elevate the legs. This prevents them from sitting in their own fat and the skin from going soggy. Don’t waste the duck fat: Save the rendered fat for roasting potatoes or stir fries — it’s liquid gold. Colour your salad: Kachumber is traditionally made with cucumber, red onion and tomato but why stop there? I’ve included mango to play up to the Mexican vibe, but a little carrot, radish or pineapple would complement the duck and raita well. Tandoori duck tacos with kachumber salad Serves: 2 Prep time: 5 mins Cook time: 90 mins 90 mins Pin Print Ingredients For the duck tacos2 duck legs, skin on1/2 tbsp tandoori curry powder6 taco shells For the mint and yoghurt raita150ml natural yoghurt (0% fat)1 tbsp fresh mint leaves, finely chopped1 small garlic clove, grated1/2 lime, juiced For the kachumber salad1/2 small mango, cut into 1cm chunks1/2 cucumber, cut into 1cm chunks2 salad tomatoes, seeds removed and chopped into 1cm chunks1/2 red onion, finely diced1/2 red chilli, finely chopped1/2 lemon, juicedSmall handful of fresh coriander, finely chopped To serve2 tbsp mango chutney, optional Instructions Step 1Preheat the oven to 160C. Pierce the skin, not the meat, of both duck legs several times and rub the skin with the tandoori curry powder. Season with sea salt and place on a baking tray. Step 2Roast the duck legs in the oven for 90 minutes or until the skin is crisp and the meat pulls away from the bone. Remove most of the duck fat from the bottom of the tray every 30 minutes and keep for another time. Step 3To make the raita, pour the natural yoghurt into a bowl and stir through the mint leaves, crushed garlic and a pinch of salt. Season to taste with the lime juice and cover with clingfilm. Refrigerate until ready to use. Step 4When the duck legs have cooked, leave for 5 minutes before shredding the meat. Heat the tacos in the oven for 2-3 minutes while you prepare the kachumber salad. Step 5Add the diced mango to a bowl with the cucumber, tomato, red onion and red chilli. Squeeze over the lemon juice and stir through the chopped coriander. Serve the kachumber salad alongside the shredded duck, tacos, mango chutney and raita. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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 BreakfastBrunchRecipeVeganYeast Free Vegan blueberry and banana pancake stack by Michael Catling 20 June 2025 Treat yourself to an epic breakfast of pancakes, berries and the most incredible peanut butter sauce you’ve ever tasted. Kids will go crazy for it! After a week of hurried breakfasts, the weekend feels like it was made for leisurely indulgence. And I’m yet to meet anyone who isn’t won over by a colourful stack of pancakes. Making them vegan-friendly has proven a challenge in the past, but I’ve finally cracked it with this banana and blueberry pancake stack which is actually a lot healthier than it looks. By whipping up a quick peanut butter sauce to go with it, you’ve also got the perfect pancake sandwich to indulge in. How To Make My Vegan Blueberry And Banana Pancake Stack Chef Catling’s recipe notes Recipe: Vegan blueberry and banana pancake stack Frequently asked questions Tips & Notes To Know Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Once you’re ready to make the pancakes, just add the wet ingredients. Don’t overmix the batter: Whisk the 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 heavy, 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. Don’t flip too soon: Once multiple bubbles start to appear on the surface, that’s your cue for the pancake to be turned or flipped. Vegan blueberry and banana pancake stack Serves: 2 Prep time: 10 mins, plus 20 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 2 bananas, 1 mashed, 1 sliced for the topping125ml soya milk1 tsp honey, plus extra for drizzling1/2 tsp vanilla extract100g plain flour1 tsp baking powder1/2 ground sweet cinnamon1/4 tsp saltPinch of nutmeg50g fresh blueberriesVegetable oil, for frying For the peanut butter sauce25g smooth peanut butter1 tsp honey, plus extra for drizzling To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the mashed banana to a large bowl and mix with the soya milk, honey and vanilla extract. Step 2In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and salt, and whisk well. Make a well in the centre and slowly incorporate the banana milk. Gently stir in the blueberries until just combined and refrigerate the batter for at least 20 minutes. Step 3Preheat a large frying pan over a medium heat. Brush lightly with oil and add small ladlefuls of batter to form three pancakes in total, nicely spaced apart. Shape into rounds and cook for 2-3 minutes until bubbles form on the top and the undersides are golden. Flip each pancake over and continue to fry until golden; about 1-2 minutes more. Keep warm and repeat with the remaining batter. Step 4For the sauce, add the peanut butter and honey to a small saucepan with a good splash of boiling water. Stir vigorously over a medium heat until a smooth paste forms. Step 5To plate up, stack three pancakes together and top with half the banana slices and the peanut butter sauce. Sandwich with the rest of the pancakes and scatter over the toasted almonds, extra banana slices and a drizzle of honey before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 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. Can I Substitute Honey For 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 LunchRecipeSaladVegetarian Honey-glazed carrot, parsnip and halloumi salad by Michael Catling 21 June 2025 Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips. I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should. The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips. For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family. How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad Chef Catling’s recipe notes Recipe: Honey-glazed carrot, parsnip and halloumi salad Frequently asked questions Tips & Notes To Know Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook. Dry the halloumi before frying: This helps it crisp and stops it from going soggy. Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste. Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons. Honey-glazed carrot, parsnip and halloumi salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 x 500g pack Chantenay carrots, halved4 parsnips, peeled and halved lengthways2 tbsp olive oil, plus extra for brushing2 tbsp runny honey2 tsp wholegrain mustard1 x 225g pack halloumi cheese, sliced thinly200g pearled spelt1 vegetable stock cube1 lemon, juice to taste2 spring onions, sliced on the diagonal1 x 125g pack asparagus tips1/2 x 60g pack rocket leaves50g pecan nuts, toasted To serveExtra-virgin olive oil, to drizzle Instructions Step 1Preheat the oven to 190C. Step 2Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised. Step 3Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water. Step 4Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions. Step 5Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside. Step 6Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender. Step 7Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasParty FoodRecipeSnacksYeast Free Gingerbread nuts by Michael Catling 3 June 2025 Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade. There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive. All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions. Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are. Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do. How To Make Gingerbread Nuts Chef Catling’s recipe notes Recipe: Gingerbread nuts Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam. Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt. Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven. Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!). Gingerbread nuts Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)75ml maple syrup1 tsp olive oil1 tsp ground ginger1/2 tsp ground sweet cinnamon1/4 tsp ground mixed spice Instructions Step 1Preheat the oven to 180C. Step 2In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat. Step 3Tip the nuts onto a baking tray lined with parchment and spread out evenly. Step 4Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling. Step 5Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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 LambOne potRecipeSlow cookingYeast Free Slow-cooked lamb shoulder with boulangère potatoes by Michael Catling 23 June 2025 Revamp your Sunday roast with the ultimate lamb and potato combo, traybake style. A picture doesn’t do this dish justice. Lamb is by far my favourite meat for a roast dinner – and this is my favourite way to cook it. A large lamb shoulder, coated in a punchy garlic and paprika marinade, left to cook low and slow until the skin is crisp and gnarly and the meat literally pulls away from the bone. Now for the best bit: the sliced potatoes act as a trivet for the lamb and catch all those gorgeous juices as they trickle down. Think duck fat roasties, but better! While the lamb rests, set aside a good 30 minutes to crisp up the potatoes – the result is truly spectacular. How To Make Slow-Cooked Lamb Shoulder With Boulangère Potatoes Chef Catling’s recipe notes Recipe: Slow-cooked lamb shoulder with boulangère potatoes Frequently asked questions Tips & Notes To Know Buy bone-in lamb shoulder: It has more flavour than boneless cuts and is a lot more juicier, too. It’s ideal for slow cooking as the collagen breaks down and bastes the meat naturally. Embrace the lighter touch: Boulangère potatoes are a healthier alternative to the richer gratins you might know and love, like dauphinoise potatoes. There’s no cream here, just lamb stock, onions and a few herbs. The result is beautiful tender potatoes with a golden, crispy top. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Slice the potatoes evenly and thinly: Now’s the time to put your mandolin to good use. If you don’t have one, aim for a 2-3mm thickness for each potato slice. Let the lamb sit in its juices for 10 minutes after cooking: The fat will naturally rise to the top and separate from the jus. You can either use a spoon to gently skim off the top oily layer or, better still, use your gravy separator jug to leave the fat behind. Slow-cooked lamb shoulder with boulangère potatoes Serves: 4 Prep time: 10 Cook time: 4+ hours 4+ hours Pin Print Ingredients 1 tbsp olive oil1/2 tbsp smoked paprika1 tsp dried rosemary4 smoked garlic cloves, 2 crushed, 2 sliced2kg lamb shoulder, bone in4 large waxy potatoes, peeled and cut into 2cm slices2 brown onions, peeled and thickly sliced2 dried bay leavesSmall handful of fresh thyme500ml lamb stock1 tbsp plain flour1 tsp redcurrant jelly1 tsp cornflour, optional Instructions Step 1Preheat the oven to 220C. In a pestle and mortar, mix the olive oil, smoked paprika, rosemary and crushed garlic cloves together and pound to a paste. Trim the fat from the lamb, then spread the paste all over the shoulder until thoroughly coated. Step 2Place the lamb shoulder in a deep roasting tin, skin-side up. Using a sharp knife, make several incisions all over the meat and insert the garlic slices into the holes. Roast the lamb shoulder for 40 minutes. Step 3Meanwhile, add the potatoes to a pan of salted boiling water and cook for 4 minutes. Drain well and leave to steam dry on a wire rack for 15 minutes. Step 4Remove the lamb from the tin and place the potatoes and onions in the bottom. Add the bay leaves and thyme sprigs and pour over the lamb stock. Place the lamb shoulder back on top, skin-side up, and cover the tin tightly with tinfoil. Step 5Turn the oven down to 150C. Roast the joint for 4 hours, basting occasionally, until the lamb is tender and the meat is starting to pull away from the bone. Step 6Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy. Step 7Pour the lamb fat from the tin into a fat separator and put the boulangère potatoes back into the oven. Increase the heat to 220C and cook for 30 minutes, turning once, until crisp and golden. Step 8Once the liquid fat has floated to the top of the jug (this will take about 10 minutes), pour the juices into another measuring jug until only the fat remains in the separator. Top up the lamb cooking liquid with boiling hot water to make 350ml. Set aside. Step 9Heat one tablespoon of the lamb fat into a small saucepan over a medium heat and whisk in the plain flour. Cook out for 2 minutes, stirring regularly, so a smooth paste forms. Step 10Stir in the lamb cooking liquor with the redcurrant jelly and bring to the boil. Turn down to a simmer and leave to blip away gently for 10 minutes. If you like a thick gravy, mix some cornflour with a splash of cold water and whisk into the gravy until smooth and glossy. Step 11Shred the slow-cooked lamb shoulder and serve alongside the boulangère potatoes with the lamb gravy on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Boulangère Potatoes? Translated as baker’s potatoes, boulangère potatoes are a lighter and lower calorie alternative to dauphinoise potatoes that tastes every bit as luxurious. Thinly sliced potatoes are layered with onions and cooked slowly in a rich stock until it starts bubbling at the edges. My version is pimped up with smoked garlic, thyme and redcurrant jelly, which adds an extra depth of flavour to this French classic. How Do You Thicken The Sauce? Mix 1 tablespoon each of cornflour and water until well combined. Gradually stir the cornflour slurry into the lamb gravy until it reaches the desired consistency. 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 can be used in place of dried. A good ratio is 1:3, so instead of using 1 teaspoon of dried rosemary, use 1 tablespoon of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerOne potRecipeSeafood Chicken, chorizo and prawn paella by Michael Catling 5 June 2025 This protein-packed paella is the definition of a one-pot wonder. Serve it straight from the pan and let your guests help themselves. A paella is such a wondrous thing, isn’t it? The mixture of colours and spice, the gorgeously crispy bottom, and all those little surprises that sit nestled among the saffron-infused rice. It is one of those dishes that demands plenty of attempts to really nail the socarrat (the caramelised crust that everyone loves), but I can’t imagine anyone would ever get bored of eating paella on repeat. There are so many variations in Spain that you can go all in on the seafood or even swap out the proteins for a vegan-forward paella. To keep the meat and seafood lovers happy, I’ve opted for a classic paella mixta – a combination of chicken, chorizo and king prawns – and bulked it out with peppers, peas and cherry tomatoes. It serves 4 generously and is best served at the table, so everyone can help themselves and fight over the last remaining prawns. Below, I’ve shared a few of my favourite tips and tricks to help you nail the cook on the paella (and socarrat) first time. If you have any questions of your own, let me know in the comment section. How To Make My Chicken, Chorizo And Prawn Paella Chef Catling’s recipe notes Recipe: Chicken, chorizo and prawn paella Frequently asked questions Tips & Notes To Know Use a wide, shallow pan: You’ll be pleased to know that an authentic paella pan is not essential, but you can’t get away with using a deep pot or casserole dish. Both are designed to trap steam which will then ruin the rice’s texture. Don’t stir after adding the stock: You’re not making a risotto here. Once the broth is in, hands off. You want a lively simmer, not a slow braise, so let the rice cook undisturbed to form the perfect texture. Cook with confidence: The caramelised bit at the bottom of the rice (socarrat) is the most prized part of a paella. It’s created when the rice absorbs the stock and the liquid evaporates, causing the bottom layer to crisp up. Listen carefully – you should hear a gentle crackling sound, not aggressive frying, towards the end of cooking. Visual check: You can see whether the socarrat has formed by gently lifting the rice with a spoon or spatula from the bottom. It should smell smoky, not burned, so trust your instinct and make sure you rest your paella after cooking. That will give the socarrat time to set properly. Chicken, chorizo and prawn paella Serves: 4 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients Large pinch of saffron1 tbsp olive oil400g skinless chicken thighs, cut into small chunks1 large brown onion, finely chopped100g chorizo (mild), diced1 red pepper, cut into small chunks3 garlic cloves, crushed1/4 tsp celery salt1/2 heaped tbsp smoked paprika300g Spanish paella rice600ml hot chicken stock1 x 400g can chopped tomatoes100g large handful of cherry tomatoes, halved12 raw king prawns, shell on100g frozen garden peas To ServeSmall handful of fresh flat-leaf parsley, finely chopped1 lemon, cut into wedges Instructions Step 1Steep the saffron in a bowl with a splash of hot water and leave to infuse. Step 2Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden; about 4-5 minutes. Remove with a slotted spoon and set aside. Step 3Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. Step 4Tip in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour. Step 5With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon. Step 6Cook vigorously for 3 minutes, then reduce to a low-to-medium heat so everything is gently simmering. This is not a risotto, so do not stir. Step 7After 20 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns and peas over the top. Cook for another 5 minutes or until the rice is tender, the prawns are just cooked through, and most of the liquid in the pan has been absorbed. Step 8Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid. Step 9For the last 3 minutes, increase the heat slightly to medium-high. Listen for a gentle crackling sound—that’s the socarrat forming. You'll know it's done if the bottom feels slightly resistant when nudged with a spoon. If unsure, tilt the pan slightly—if it’s dry and crackly at the bottom, you’ve nailed it. Step 10Remove the pan from the heat and cover with a tea towel or foil. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley. Step 10Serve the paella straight from the pan, with lemon wedges on the side for squeezing over. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Basmati Rice Instead Of Bomba Paella Rice?I wouldn’t recommend that you do. Short-grain rice like Bomba rice is favoured due to its ability to absorb a lot of liquid (around three times its volume in liquid) without becoming mushy, which gives paella its signature texture. Basmati rice does not absorb liquid in the same way and because the grains tend to remain separate and fluffy, that makes it really challenging to form that delicious crispy layer at the bottom. What Should I Do If My Paella Rice Is Still Chalky After Cooking? Add a little extra stock or water around the edges. Cover the pan loosely with tinfoil and let it steam over a low heat for a few more minutes. 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 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 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 CurryDinnerLambRecipeYeast 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. Comfort food doesn’t get much better than this. 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 Recipe: Lamb biryani Serving suggestions 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. 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 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 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 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. 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 in 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 rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable 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. 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. 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 ChickenDinnerRecipe Healthy chicken nuggets by Michael Catling 11 June 2025 Recreate the classic school dinner of chicken nuggets using a DIY blend of herbs, spices and panko breadcrumbs for an easy midweek dinner. We all have that fussy friend who seems to delight in eating beige food. The main culprit always seems to be chicken nuggets and I can certainly see the appeal. It’s convenient, cheap and quick to cook. Personally, I never find the ultra-processed stuff very appealing (read the back of a packet sometime), which is why I concocted my own, healthier recipe for chicken nuggets using a homemade blend of spices, herbs and panko breadcrumbs. There are no fancy ingredients or techniques going on, but toasting the breadcrumbs first is key to achieve a super-crunchy coating and preventing the chicken breasts from drying out. It is a messy job coating the chicken in flour, egg and breadcrumbs but if you can rope in some little helpers, you can get dinner on the table in 30 minutes. Start the stopwatch! How To Make Healthy Baked Chicken Nuggets Chef Catling’s recipe notes Recipe: Healthy baked chicken nuggets recipe Serving suggestions Frequently asked questions Tips & Notes To Know Pay that little bit extra: For extra crunch, go with panko breadcrumbs over normal breadcrumbs. They give the nuggets a lighter, crispier texture. Spice it up: Add a pinch of cayenne pepper or chilli powder to the flour mixture if you like your chicken nuggets with a bit of a kick. Make ahead: You can freeze the uncooked nuggets and bake them straight from frozen by adding another 8-10 minutes onto the cooking time. Healthy baked chicken nuggets Serves: 4 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 50g panko breadcrumbs20g ground almonds1 tsp smoked paprika1/2 tsp onion granules1/2 tsp garlic granules2 skinless chicken breasts, cut into chunks50g plain flour, for dusting1 medium free-range egg1/2 tsp dried mixed herbsOlive oil spray Instructions Step 1Preheat the oven to 200C. In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika, onion granules and garlic granules. Step 2Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in the oven for 6-8 minutes until golden. Decant onto a plate and leave to cool for 5 minutes. Step 3Meanwhile, beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, stir in the mixed herbs with plenty of salt and pepper and mix well. Step 4Working in batches, coat the chicken nuggets in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken nuggets in the panko breadcrumbs until well coated and place back on the lined baking tray. Step 5Spray the tops of the chicken nuggets with olive oil and bake in the oven for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Bring back school dinner days with a side of homemade chips and baked beans. With sweet potato wedges and corn on the cob. Wrapped up in a soft tortilla for a speedy lunch. In a grain/nugget bowl – with rice, greens, roasted vegetables and a dip. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If the meat is still pink and raw inside, return the chicken nuggets to the oven for 3 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or TurkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasDinnerRecipeTurkey Hoisin turkey stir-fry by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Hoisin Turkey Stir-Fry Chef Catling’s recipe notes Recipe: Hoisin turkey stir-fry Serving suggestions Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Hoisin turkey stir-fry Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastParty FoodYeast Free Banana bread muffins by Michael Catling 5 June 2025 Sweetened with ripe bananas, raisins and a touch of maple syrup, these vegan-friendly muffins make for a healthy breakfast on the go. At home, I always have a glut of bananas in the fruit bowl. When I can’t eat them fast enough, I set a few aside as a reminder and use them as a sugar substitute in cakes or bakes. The spottiest bananas tend to produce the best and sweetest flavour, which is a good excuse if you happen to leave a banana in your work or golf bag like I often do. Here, I’ve used two bananas in these dairy-free muffins and throttled back on the sugar and butter by using a combination of raisins, maple syrup and yoghurt. When combined with baking powder, the acidity in the yoghurt creates extra lift and adds a light, almost buttermilk-like tang that balances the hum of cinnamon and the sweetness of bananas in the batter. One is never quite enough. How To Make Banana Bread Muffins Chef Catling’s recipe notes Recipe: Banana bread muffins What’s the secret to fluffy and perfectly risen muffins? Tips & Notes To Know The riper the banana, the better: 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 sweetest muffins. Make sure your baking powder is fresh: If it’s too old, the batter won’t rise properly and your muffins will be flat. To test whether it’s good to go, drop a teaspoon of baking powder into warm water. If it bubbles, it’s usable! Dress to impress: A few banana chips, perched on top of some icing, would be a good way to posh them up for an afternoon tea. How Long Do The Banana Bread Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Banana bread muffins Serves: 12 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 bananas, mashed50g dairy-free butter100ml Alpro oat plain yoghurt1 tsp vanilla extract2 tbsp maple syrup100g soft brown sugar200g plain flour1 tsp ground cinnamonPinch of nutmeg100g raisins1 tsp baking powder1 tsp bicarbonate of soda Instructions Step 1Preheat the oven to 200C and line a 12-hole muffin tin with paper liners/cases. Step 2In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth. Step 3Sift the plain flour into a separate bowl and mix with the remaining dry ingredients. Add to the bowl with the wet ingredients and fold gently to combine. Step 4Divide the mixture equally between the 12 muffin cases and bake in the oven for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Step 5Cool the banana bread muffins in the tin for 10 minutes before removing and placing on a wire rack. Serve warm or leave to cool completely before storing in an airtight container. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing causes the muffins to be rubbery and dense 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. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingDessertRecipeYeast Free Yeast-free doughnuts by Michael Catling 6 June 2025 No yeast and no proofing is required to make a batch of these shallow-fried doughnuts at home. How you choose to top and fill them is up to you! I remember laying poolside on a family holiday to Greece, waiting expectantly for the waiter to emerge with a tray of doughnuts. It happened every afternoon without fail. The doughnuts were still warm from the oven, covered in sugar and filled with a vibrant strawberry jam. It was by far the best thing I ate that holiday – and nothing had ever come close to beating it until I stumbled upon Pinkbox Doughnuts in Las Vegas this year. They must have had 70 classic and gourmet doughnuts on the menu and I probably spent a good half an hour trying to convince my friends to buy a different one so I could sample as many flavour combinations as possible. I’m what you might call a doughnut fanatic and this no-yeast recipe is what I fall back on whenever my cravings get out of control. It requires very little technique or waiting time on your part, so there’s no need to worry about proofing for several hours. A combination of baking powder and bicarbonate of soda act as the raising agent in the dough, which is rolled, cut and then shallow fried – as opposed to deep fried – in a matter of minutes. Whether you glaze them, fill them or dip them is entirely up to you, but if your chin is not covered in jam, custard or sugar by the end of it you’re doing it wrong! How To Make Yeast-Free Doughnuts Chef Catling’s recipe notes Recipe: Yeast-free doughnuts Frequently asked questions Tips & Notes To Know Make sure the oil is hot enough: You want to hear the doughnuts sizzle as soon as they hit the pan, so aim for around 180C/350F. If you don’t have a thermometer to check, use a small piece of dough instead. If it sizzles and floats, the oil is good to go. Don’t crowd the pan: Fry the doughnuts in batches to keep the oil temperature stable. If it drops too much, the doughnuts will absorb the oil and turn greasy. Drain well: Place the cooked doughnuts on a wire rack over paper towels to soak up any excess oil. Again, no one wants a soggy doughnut! Coat while warm: If sugaring, roll the doughnuts while they’re still warm so the sugar sticks to the outside. If you’re adding jam, custard or chocolate, allow the doughnuts to cool fully to prevent the fillings or toppings from melting. Yeast-free doughnuts Serves: 15 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 500g plain flour175g granulated sugar, plus extra to coat1/2 tsp bicarbonate of soda2 tsp baking powder1 tsp salt1 tsp ground sweet cinnamon1/2 tsp ground nutmeg150ml buttermilk60g butter, melted2 large free-range eggsVegetable oil, for shallow frying Instructions Step 1In a bowl, mix all the plain flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg together and set aside. In a separate bowl, combine the butter with the eggs and buttermilk. Step 2Add the wet ingredients to the dry ingredients and whisk gently until just combined. Using your hands, transfer the dough to a lightly-floured work surface and knead lightly until the dough is soft and elastic. If it feels too sticky, add more flour. Step 3Roll the dough out so it is about 1/2 inch thick. Stamp out 12 doughnuts using a lightly oiled, 9cm cookie cutter and remove the holes using a bottle cap (or the smallest cookie cutter you have). Place each one on a tray in preparation for shallow frying and use the scraps to make as many doughnuts as you can (I managed an extra 3). Step 4Heat enough oil over a medium heat in a large frying pan so it covers about a third of the height of one doughnut. Step 5Once the oil has reached 180C in temperature, carefully lower three or four doughnuts in at a time and shallow fry for 3 minutes per side or until golden brown. Remove with a slotted spoon and place each doughnut on a wire rack, lined with kitchen paper, to drain the excess oil. Roll in sugar to coat and keep warm. Step 6Repeat the process with the remaining dough until all the doughnuts are cooked. Leave to cool slightly before adding any extra toppings or fillings. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Buttermilk And How Do You Make It? Buttermilk is a type of fermented milk, made from the liquid left behind from churning butter from cultured or fermented cream. It is most commonly used to provide moisture, tenderness and a slight tangy flavour to a variety of recipes, such as pancakes, dressings and marinades. To make a quick, homemade version, combine 1 cup of milk (about 250ml) with 1 tablespoon of white vinegar or lemon juice. Leave to sit for 10 minutes or so until the milk has thickened or curdled slightly. This is your buttermilk, ready to go.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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingDessertRecipeYeast Free Spiced apple strudel by Michael Catling 24 June 2025 Soft apples, warming spices, sticky caramel and flaky filo pastry. What’s not to like? Packed full of fruit, nuts and Christmas spice, an apple strudel is basically Austria’s version of an apple pie and uses filo pastry and plenty of melted butter to give it that signature flaky texture. If you’ve never worked with filo before, it can be a bit fiddly to handle, but just know that any cracks can be easily hidden by the other sheets below or on top. Once rolled, the strudel blooms into light, crisp sheets that contrast beautifully with the soft apple and raisin filling. Custard and ice cream is optional, but highly recommended. How To Make Spiced Apple Strudel Chef Catling’s recipe notes Recipe: Spiced apple strudel Frequently asked questions, including how to stop filo pastry from ripping and cracking 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. The healthier choice: Despite the added butter, filo is far lower in saturated fats than puff and shortcrust pastry. Don’t skip the breadcrumbs: They soak up the apple juices and stop the pastry from going soggy. Seal the ends well: Tuck and fold the edges of the pastry to keep the filling in while baking. Cool before slicing: It’s easier to cut and the filling sets a little as it cools. How Long Does An Apple Strudel Keep For? Best kept in the fridge, an apple strudel will still be good to eat for up to 3 days. You can then reheat it in the oven at 180C for 10-15 minutes to crisp up the filo again. Spiced apple strudel Serves: 6 Prep time: 5 mins Cook time: 55 mins 55 mins Pin Print Ingredients 5 Pink Lady apples (about 700g), skin on and diced into small chunks50g golden caster sugar1 tsp sweet cinnamon, plus extra for dustingPinch of nutmeg1/2 tsp vanilla extract60g raisins1/2 lemon, juice and zest25g breadcrumbs30g walnuts, coarsely chopped6 sheets of filo pastry50g butter, melted, plus extra for frying1 tsp granulated sugar To serveIcing sugar, for dustingGreek yoghurt or vanilla custard (optional) Instructions Step 1Remove the filo pastry from the fridge. Place the apple slices in a bowl and mix with the golden caster sugar, cinnamon, nutmeg, vanilla extract, raisins, and lemon juice and zest. Set aside. Step 2Heat a knob of butter in a large frying pan and toast the breadcrumbs. Transfer to a ramekin and set aside. Step 3In the same pan, add another knob of butter and arrange the apples cut side down. Cook gently for 10 minutes, stirring occasionally, or until the apples are nicely caramelised, but still holding their shape. Stir in the chopped walnuts and leave to cool. Step 4Preheat the oven to 180C. On a clean tea-towel, lay a sheet of filo pastry in the centre and brush lightly with the melted butter. Lay another sheet on top and repeat with the rest of the filo. Scatter the breadcrumbs all over, then pile the apple filling along the shorter edge, leaving a slight border at the sides. Step 5Using the tea towel, roll the pastry up tightly to enclose the filling, tucking the sides in as you go. Place the apple strudel on a lined baking tray, seam-side down, and brush the top with the remaining melted butter. Scatter over the granulated sugar and bake for 35 minutes or until golden and crisp on top. Step 6Leave to cool at room temperature before dusting with icing sugar and cinnamon. Serve with custard or Greek yogurt. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cacking? 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 BeefLunchRecipeSalad 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 BreakfastRecipe Caramel mocha porridge by Michael Catling 9 June 2025 Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast. Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha. Don’t hold back on the coffee if you like your caramel mocha porridge extra strong. How To Make Caramel Mocha Porridge Chef Catling’s recipe notes Recipe: Caramel mocha porridge Frequently asked questions Tips & Notes To Know Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar. Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes. Want more of a latte vibe? Froth a little milk and pour over the top before serving. Caramel mocha porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 4 medjool dates, finely chopped400ml water1/2 tsp ground sweet cinnamon2 tsp cocoa powder1 tsp cacao nibs120g rolled porridge oats350ml semi-skimmed milk1/2 tsp vanilla bean paste2 tsp coffee extract To serve1 banana, finely sliced2 tbsp pecan nuts, roughly chopped Instructions Step 1Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more. Step 2Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat. Step 3Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans. 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 irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. 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 Caramel Mocha Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast 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 ChickenCurryDinnerRecipeSlow cooking Slow cooked peanut butter chicken curry by Michael Catling 22 June 2025 Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this. I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success. I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan. How To Make My Slow Cooker Peanut Butter Chicken Curry Chef Catling’s recipe notes Recipe: Slow cooker peanut butter chicken curry Frequently asked questions Tips & Notes To Know Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process. Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot. Slow cooked peanut butter chicken curry Serves: 4 Prep time: 10 mins Cook time: 4 hours 4 hours Pin Print Ingredients 1 white onion, finely chopped4 garlic cloves, crushed1 inch piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped600g skinless chicken thighs100g peanut butter (no added sugar)1 x 400g tin peeled plum tomatoes1 tbsp tandoori curry powder1 star anise2 tsp Thai fish sauce2 tsp reduced salt soy sauce1 tsp Chiu chow chilli oil1 lime, 1/2 juiced, 1/2 cut into wedges1 tbsp cornflour2 tbsp Greek yoghurtLarge handful of fresh coriander leaves, finely chopped Instructions Step 1Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice. Step 2Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours. Step 3Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 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’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 Chiu Chow Chilli Oil? This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar. A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasPorkRecipeRisottoTurkey Leftover turkey and gammon risotto by Michael Catling 8 November 2025 Turn your Christmas day leftovers into tomorrow’s main by repurposing the gravy, gammon stock and the leftover turkey and ham to make this dreamy risotto. I refuse to let any leftovers go to waste and this is probably my favourite way to repurpose all the wonderful leftovers from your Christmas dinner and Boxing Day buffet. To do it properly, you need to use a combination of gravy and gammon stock to cook the risotto, before stirring in flakes of gammon and turkey at the end. I like to grate over a healthy portion of wensleydale, but any leftovers from your cheeseboard will work wonders and produce the most indulgent risotto you’ve ever tasted. How To Make Leftover Turkey And Gammon Risotto Chef Catling’s recipe notes Recipe: Leftover turkey and gammon risotto What’s the secret to a great risotto – must read Tips & Notes To Know A Christmas day dinner in risotto form: I used turkey and gammon, but any combination of meat, gravy or stuffing would work just as well. Be careful with the salt: Gammon is naturally very salty, so be sure to taste the risotto before you add any extra seasoning. Leftover turkey and gammon risotto Serves: 2 Pin Print Ingredients 200g leftover turkey100g gammon, finely chopped1/2 tbsp olive oil, plus extra for flash-frying1 small white onion, finely chopped1 tsp fresh thyme leaves, finely chopped1/8 tsp celery salt150g carnaroli risotto rice450ml gammon stock250ml leftover turkey gravy, plus 50ml to serve1 sprig fresh rosemary, leaves picked60g frozen peas1/2 tbsp cream cheese20g Wensleydale with cranberries, finely grated Instructions Step 1In a bowl, shred the turkey meat into strips and reserve the skin. Step 2Heat the olive oil in a shallow sauté pan over a low-to-medium heat. Add the onion and gently cook for 10-15 minutes or until the onion is soft but not coloured. Add the thyme leaves and celery salt and cook for 1 minute more. Step 3Pour the gammon stock and turkey gravy into separate saucepans and bring to a simmer on a low heat. Step 4Turn the heat up slightly under the onions 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 5Add a ladleful of gammon stock to the risotto 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, followed by the gravy. Continue to simmer and stir regularly but not constantly. Step 6Meanwhile, place a small frying pan over a medium-high heat and add the turkey skin. When it starts to sizzle and release its fat, add the rosemary leaves and toss to coat. Continue to fry until the turkey skin is golden and crisp; about 2 minutes. Pat the turkey skin and rosemary dry on kitchen paper and set aside. Step 7With 3 ladlefuls of gravy left, add the gammon and turkey to the risotto and stir to combine. Step 8By the time the final ladleful of gravy has been absorbed, the risotto 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 9To finish the risotto, stir in the peas and continue to cook for 1 minute. Season to taste with salt and pepper, then remove the pan from the heat and stir in the cream cheese and grated Wensleydale cheese. Step 10Cover with a lid and leave the turkey and gammon risotto to sit for 5 minutes before dividing between bowls. Create a little well in the centre for the leftover gravy and garnish with the crispy rosemary leaves and turkey skin 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. Consider the cooking time If you throw the chicken in at the start of the process, the meat will be overcooked by the time the dish is finished. Add it halfway through cooking and let it poach in the liquid. 9. 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. 10. 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! 11. 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 BakingBreakfastParty FoodRecipe Mixed berry breakfast muffins by Michael Catling 9 June 2025 Pick your own berries and turn them into these dairy-free muffins. For those times when you need a quick and easy breakfast, these sweet and fruity muffins tick every box. There’s a misconception that muffins are super calorific but I’m here to tell you that it all depends on what you put in them. Here, I’ve throttled back on the added sugar and used a glut of hand-picked blackberries, raspberries, tayberries and redcurrants to infuse some natural sweetness and tartness into each bite. The natural yoghurt is my secret ingredient for the batter and helps to keep the muffins wonderfully moist while also upping the protein count for the gym goers among us. Pop one in your lunchbox for a healthy post-workout snack. How To Make Mixed Berry Breakfast Muffins Chef Catling’s recipe notes Recipe: Mixed berry breakfast muffins What’s the secret to fluffy and perfectly risen muffins Frequently asked questions Tips & Notes To Know Can’t get fresh berries? Use frozen mixed berries straight from the freezer. Thawed berries get mushy and bleed purple streaks into the batter. Toss the berries with flour: You don’t need a lot, but a light dusting will reduce the bleeding and stop the berries from falling to the bottom of the batter as they bake. How Long Do Mixed Berry Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Mixed berry breakfast muffins Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 100g butter2 large free-range eggs300ml natural yoghurt (0% fat)1/2 tsp vanilla extract250g plain flour50g ground almonds1 lemon, zested100g golden caster sugar2 tsp baking powder200g mixed berries (raspberries, blackberries, tayberries and redcurrants) To serveIcing sugar, for dusting Instructions Step 1Line a muffin tin with 12 paper liners/cases and preheat the oven to 160C. Step 2Melt the butter in a saucepan and leave to cool slightly. Crack the eggs into a bowl and pour in the yoghurt and vanilla extract. Lightly whisk until combined and set aside. Step 3In a separate bowl, mix together the plain flour, ground almonds, lemon zest, golden caster sugar, baking powder and a large pinch of salt. Fold in the wet ingredients, being careful not to overmix. Step 4Lightly sprinkle the mixed berries with flour before stirring them into the batter mix. Fill each muffin case two-thirds of the way full with the mixture, making sure each one has an even spread of mixed berries. Step 5Bake the muffins in the oven for 25-27 minutes or until golden and a skewer inserted into the centre comes out clean. Step 6Cool the mixed berry breakfast muffins in the tin for 10 minutes before removing and placing on a wire rack. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing risks making the muffins rubbery and dense 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 will likely still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins 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. Frequently Asked Questions I Have A Nut allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeVeganVegetarianYeast 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 BakingParty FoodRecipeSnacksVegetarianYeast 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 DinnerPorkRecipeYeast Free Pork souvlaki with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 Feed the family with this Greek-inspired mezze platter. This is my kind of Greek sharing dish. Big chunks of grilled meat, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the recipe for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients 2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto eight metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. 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 plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBrunchDessertRecipeYeast Free Apple Dutch baby by Michael Catling 2 June 2025 A cross between a pancake and Yorkshire pudding, my apple Dutch baby is filled with caramelised apples, walnuts and yoghurt for a posh brunch. An apple Dutch baby is essentially a giant pancake, which is baked – rather than fried – in a sizzling-hot skillet or tray so it puffs up looking like a Yorkshire pudding. There are sweet and savoury variations, but I like to make it for brunch or dessert at the weekends and top it with caramelised apples, toasted nuts and yoghurt. It’s a great little sharing dish and it looks super fancy, too! How To Make My Apple Dutch Baby Chef Catling’s recipe notes Recipe: Apple Dutch baby Frequently asked questions Tips & Notes To Know Treat it like a Yorkshire Pudding: You need a super hot tray and oven to guarantee a good rise. The batter should sizzle as soon as it hits the oil. Whisk the batter vigorously or use a blender: No one wants a lumpy batter so make sure the dry and wet ingredients are thoroughly combined so the batter is smooth and slightly frothy. Resting it in the fridge will also allow the gluten to relax and create a more stable structure as it cooks. Do not open the door while it bakes: This goes without saying, right? A sudden drop in temperature can deflate your Dutch baby so set a timer and keep an eye on it through the oven door. Keep the topping separate: I feel quite strongly about this because some recipes cook the fruit inside the Dutch Baby, which risks weighing it down and affecting the rise. I prefer to keep the two separate and to add the caramelised apples after baking. It’s worth the extra washing up, believe me. Apple Dutch baby Serves: 4 Prep time: 5 mins, plus 20 mins resting time Cook time: 20 mins 20 mins Pin Print Ingredients For the batter50g caster sugar3 large free-range eggs, beaten130g plain flour200ml semi-skimmed milk1 tsp vanilla extractSunflower oil, for baking For the fillingKnob of butter4 eating apples, skin on2 tsp ground sweet cinnamon1 tsp ground ginger1 tbsp maple syrup To serve50g walnuts, toasted and roughly choppedGreek yoghurt (0% fat)Icing sugar, for dusting Instructions Step 1In a bowl, beat the caster sugar and eggs together with an electric mixer until light and frothy. Step 2Gradually incorporate the plain flour, milk, vanilla extract and a pinch of salt and beat until well combined and you have a smooth but thin batter. Pour into a jug and refrigerate for at least 20 minutes. Step 3Preheat the oven to 220C. Step 4Divide around 2 tablespoons of sunflower oil into two, four-hole Yorkshire pudding tins. Place in the oven to heat up for 10 minutes. Step 5Once the oil is smoking hot, pull the tray out of the oven and evenly pour in the batter – it should sizzle as soon as it hits the pan. Bake each Dutch Baby for 15-18 minutes until crisp, golden and puffed up. Step 6Meanwhile, quarter and core the apples, then thinly slice into wedges. Step 7Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the cinnamon and ginger and add a splash of water with the maple syrup. Step 8Cook the apples over a low-to-medium heat for 6-8 minutes, turning occasionally, until slightly softened and starting to caramelise. Step 9Fill the centre of each Dutch Baby with the caramelised apples and top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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 BakingChristmasDinnerRecipeVegetarian Parsnip and chestnut tarte tatin by Michael Catling 1 November 2025 A pack of puff pastry provides endless inspiration for fuss-free meals. This savoury twist on a French classic is one of my all-time favourites and makes a wonderful alternative to a traditional Christmas dinner. If we can agree that Christmas is all about indulgence and decadence, there has to be a place on your dinner table for this vegetarian showstopper. Most tarte tatins on restaurant menus are of the sweet variety, but my savoury twist combines the flavours of Christmas by championing roast parsnips and chestnuts, which are coated in a sweet and sticky maple and mustard glaze. The big reveal is guaranteed to impress your guests and may even convert a few meat eaters along the way. My dad happens to be one of them. How To Make My Parsnip And Chestnut Tarte Tatin Chef Catling’s recipe notes Recipe: Parsnip and chestnut tarte tatin Frequently asked questions Tips & Notes To Know Smaller is better: Slender parsnips are sweeter and more tender. Larger ones can be woody in the centre – if using, cut out the tough core. Guard against a soggy bottom: Bake Off fans will know this is a cardinal sin, so preheat a baking sheet in the oven and place your tart pan directly on top for extra insurance. Allow the tarte tatin to cool slightly before flipping: Let the pastry rest for 5 minutes after baking, then carefully run a knife around the edge before inverting the pan onto a plate. Too hot and the maple and mustard ‘caramel’ may splatter; too cool and it may stick. Parsnip and chestnut tarte tatin Serves: 4-6 Prep time: 5 mins Cook time: 65 mins 65 mins Pin Print Ingredients 1 tbsp olive oil3 parsnips, trimmed and cut into spears125g baby shallots, peeled and halved2 tbsp butter3 tbsp maple syrup2 tbsp balsamic vinegar100g cooked chestnuts, halved1 tbsp wholegrain mustard1 tbsp fresh thyme, leaves only1/2 x 500g pack readymade puff pastry Instructions Step 1Heat the olive oil in a large ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides. Step 2Place an empty baking tray in the oven and preheat to 180C. Add the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard and thyme leaves to the pan and pour in 50ml of water. Stir well and cover with tin foil. Bake for 20 minutes. Step 3Remove the pan from the oven, discard the tin foil, and give everything a good shake to redistribute the ingredients. Carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between. Step 4On a lightly-floured surface, roll out the puff pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan. Step 5Prick the pastry three or four times using a sharp knife and place the pan on top of the baking tray in the oven. Cook for 25-30 minutes until the pastry is firm, puffed up and golden. Step 5Leave to cool for 5 minutes, before running a sharp knife around the outside of the tart. Carefully turn the tarte tatin upside down on a plate and invert. Pour any juices left in the pan over the top before serving. Notes 01 Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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. Can I Substitute Maple Syrup For Honey? 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 BakingBreakfastBrunchRecipeVegan 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 BreakfastDessertRecipe 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
