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 DinnerPastaPorkRecipeYeast Free Pork meatballs and cherry tomato orzotto by Michael Catling 4 June 2025 Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto. When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite. I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite. Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes). Any leftovers can then be turned into arancini for tomorrow’s lunch. How To Make Pork Meatballs And Cherry Tomato Orzotto Chef Catling’s recipe notes Recipe: Pork meatballs and cherry tomato orzotto Frequently asked questions Tips & Notes To Know Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice. Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls. Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress. Pork meatballs and cherry tomato orzotto Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins Pin Print Ingredients For the meatballs500 pork mince (5% fat)1 banana shallot, finely chopped2 garlic cloves, crushed1 tbsp smoked paprika3 tbsp panko breadcrumbs30g parmesan cheese, finely grated1 large free-range egg, beaten For the orzotto24 cherry tomatoes, on the vine1 tbsp olive oil2 banana shallots, finely chopped2 garlic cloves, finely chopped300g orzo pasta1 litre of hot vegetable stock150g frozen garden peas1 lemon, zest and juice50g cream cheese40g parmesan cheese, finely grated, plus extra to serveLarge handful of fresh basil, finely chopped Instructions Step 1Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. Step 2Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up. Step 3Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes. Step 4For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch. Step 5Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more. Step 6Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto. Step 7After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes. Step 8Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes. Step 9Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean pork mince in this recipe as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasDinnerLambPastaRecipeYeast Free Braised lamb shank and chestnut ragu with orzo by Michael Catling 23 June 2025 Save this lamb shank recipe for Easter and beyond: it works for all seasons and celebrations and produces a gorgeously rich and intense ragu that your guests will remember for a long time. When I’m cooking for a special occasion, this is the recipe I always fall back on. Lamb shanks are a little more pricey than lamb mince, but boy do they give you bang for your buck. I’ve used two shanks as the base for my sweet and aromatic ragu, which is intensely flavoured with all those gorgeous lamb juices. After 2 hours in the oven, the meat literally falls off the bone and just needs to be shredded and folded through the orzo for a bit of theatre at the dinner table. The chestnuts are optional, but they might just be my new favourite ‘cheat’ ingredient. I’ve always got a packet to hand to add pops of sweetness and elevate an everyday dish into something a bit special. How To Make Braised Lamb Shank And Chestnut Ragu With Orzo Chef Catling’s recipe notes Recipe: Braised lamb shank and chestnut ragu with orzo Frequently asked questions Tips & Notes To Know Skim the sauce: Lamb shanks can release a lot of fat. Skim this off the surface toward the end of cooking for a cleaner, richer sauce. Adapt to suit your budget: If lamb shanks are still too pricey, lamb neck, lamb shoulder or beef shin are excellent substitutes. They’re tough cuts that become beautifully tender after slow cooking. Lamb shank and chestnut ragu with orzo Serves: 4 Prep time: 10 mins Cook time: 2+ hours 2+ hours Pin Print Ingredients 1 tbsp olive oil2 large lamb shank (about 400/500g each)1 large red onion, finely sliced2 small carrots, peeled and finely diced1/2tsp mixed spice1/2 tbsp fresh rosemary, finely chopped3 garlic cloves, crushed400ml lamb stock1 x 400g can chopped tomatoes1 cinnamon stick1 dried bay leaf16 cherry tomatoes1/2 tbsp dried oregano1/2 x 180g pouch cooked chestnuts1/2 tbsp honey250g dried orzo Instructions Step 1Heat the olive oil in a large casserole dish over a medium heat and brown the lamb shanks all over for 5 minutes or until nicely coloured. Remove and set aside. Step 2In the residual oil, toss in the red onion and carrots and cook gently for 5 minutes or until starting to soften, adding a splash of water if necessary if it starts to catch. Step 3Stir in the mixed spice, rosemary and garlic and cook for 1 minute more. Add the lamb shank back to the pan and pour over the lamb stock and chopped tomatoes. Season with salt and pepper and stir in the bay leaf and cinnamon stick. Step 4Cover the casserole dish with a lid and cook in a preheated oven at 180C for 2 hours or until the lamb meat pulls off the bone. Add the oregano, chestnuts, cherry tomatoes and honey for the final 30 minutes of cooking. Step 5With 5 minutes to go, add the orzo to a pan of salted boiling water and cook according to pack instructions while the lamb ragu rests. Step 6Drain the orzo, if necessary, reserving a few dregs of pasta water. Stir the orzo and starchy water through the tomato sauce (don’t forget to discard the bay leaf and cinnamon stick) and shred the lamb at the table before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Thicken The Ragu If It Is Too Watery? To thicken any sauce, mix 1 tablespoon each of cornflour and water until well combined. Gradually stir into your sauce or stew 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 release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. 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 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 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 CurryRecipeSides Insane garlic and coriander naan bread by Michael Catling 3 June 2025 Prepare to fall hard for these restaurant-quality naans that are cooked on the hob and in a skillet or frying pan. I’m a big believer that no curry is ever complete without a side of naan breads. I practically insist on it in the Catling household and won’t compromise when it comes to making my own bread from scratch. It’s not a quick process, but if you invest the time and follow my foolproof recipe I promise you’ll never go back to buying shop-bought versions. Just be generous with the garlic butter and make sure you add a splash of water to the side of the pan to keep your naan breads light and fluffy. How To Make My Insane Garlic And Coriander Naan Bread Chef Catling’s recipe notes Recipe: Insane Garlic And Coriander Naan Bread Frequently asked questions Tips & Notes To Know Use lukewarm water to make the dough: Don’t make the same mistake I once did by using hot water, which kills the yeast and prevents it from rising. Test it like baby formula – it should feel warm to the touch, not hot. Don’t rush the proofing stage: As alluded to, a naan is a yeasted dough so it needs time to rise. Fill a small ramekin with boiling hot water before placing it on the bottom shelf of a cold oven with the kneaded dough just above. The steam and warm conditions will help the dough to double in size. Get your measurements correct: Aim for ¼ inch thick when rolling each naan. Too thin and you’ll lose the fluff; too thick and it’ll be too doughy. Ramp up the heat: Now is the time to use your cast iron skillet if you have one (a large non-stick pan will work if not). To mimic a tandoor, get it smoking hot before cooking each naan. You’re looking for plenty of bubbles in the dough and slightly charred spots. Steam is your best friend: Wetting the dough directly risks a soggy naan, which is why I prefer to add a tablespoon of water to the side of the pan before popping the lid on. The steam helps to create that signature puffiness. Insane garlic and coriander naan bread Serves: 4 Prep time: 2 hours, 30 mins Cook time: 15 mins 15 mins Pin Print Ingredients 275g strong white bread flour, plus extra for dusting1 x 7g sachet fast-action dried yeast1/2 tsp smoked sea salt1/2 tsp granulated sugar6 garlic cloves, crushed100ml Greek yoghurt (0% fat)30g butter1/4 tsp dried red chilli flakesSmall handful of fresh coriander, finely chopped Instructions Step 1Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of lukewarm water. Step 2Using the dough hook attachment, mix on a low speed and gradually add 50ml of water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour. Step 3Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven. Step 4Place a ramekin of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 90 minutes to 2 hours. Step 5Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic and chilli flakes and stir to combine. Step 6Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside. Step 7Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape, about 1/4 inch thick, and set aside. Step 8Preheat the oven to its lowest setting. Step 9Heat a cast iron skillet or large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan. Step 10Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm. Step 11Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Will adding salt to the dough kill the yeast? Salt can inhibit or kill yeast if it comes into direct contact with it. To be safe, keep the yeast and salt at opposite ends of the bowl before mixing the dough ingredients together. What’s the difference between fast-action dried yeast and dried active yeast As the name suggests, fast-action yeast is a big time-saver because it can be mixed directly into the flour. Active dried yeast needs to be dissolved in warm water (with a pinch of sugar) and left to proof for 5–10 minutes until foamy. Either or will work, but I prefer to use fast-action yeast because of the convenience factor. 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 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 BreakfastDrinksRecipe Peanut butter and banana smoothie by Michael Catling 9 June 2025 Peanut butter is not just for spreading on toast. Simply blitz with frozen banana, oats, chia seeds, cinnamon and your favourite milk to make a speedy protein shake after your workout. If you can’t stomach a big breakfast, this is the perfect on-the-go solution, especially in the summer. The peanut butter and milk provides a great mix of healthy fats and protein, while the chia seeds, oats and banana keep you feeling fuller for longer. A scoop of protein powder is optional, but this recipe is nutritionally balanced without it and will help to stave off any hunger cravings until lunch. Peanut butter and banana smoothie Serves: 2 Prep time: 5 mins Pin Print Ingredients 3 tbsp peanut butter2 large frozen bananas550ml semi-skimmed milk2 tbsp rolled porridge oats1/2 tbsp chia seeds1/2 tsp ground sweet cinnamon2 scoops of unflavoured protein powder Instructions Step 1Place the peanut butter, frozen bananas, oats, milk, chia seeds, cinnamon and protein powder (if using) in a blender and blitz until smooth. (If you prefer a thicker or smoother consistency, just add more or less milk). Step 2Divide between glasses and top with a few ice cubes 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. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Party FoodRecipeSnacksVeganVegetarian Korean corn ribs by Michael Catling 13 June 2025 Inspired by barbecue spare ribs, these corn on the cobs are sweet, sticky and seriously spicy. Just blast in the air fryer for a quick and easy snack. Looking to jazz up your corn on the cob game? Enter: Corn ribs, my new favourite way to celebrate the humble sweetcorn. Cut into rib-shaped wedges, they curl up as they cook in the air fryer and take on a charred, caramelised exterior while staying juicy inside. Of course, you can pop them in the oven if you’ve haven’t joined the air fryer brigade yet, but the secret is to baste the ribs with my sweet and sticky gochujang marinade. The crispy bits and smokiness will keep you coming back for more. How To Make Korean Corn Ribs Chef Catling’s recipe notes Recipe: Korean corn ribs Frequently asked questions Tips & Notes To Know Slice like a pro: Place the corn upright on a chopping board and use a sharp chef’s knife to carefully cut through the centre. Lay the halved corn flat (cut side down) and slice lengthways again. This will give you 4 long pieces per cob that look like ribs. Don’t overcrowd the air fryer basket: Leave space between each rib or cook in batches. You want the ribs to roast, not steam. Haven’t got an air fryer? Cook the corn ribs in the oven at 200C for 20-25 minutes and brush with the gochujang glaze for the last 5 minutes of cooking. Korean corn ribs Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients 4 corn on the cobs1/2 tbsp vegetabe oil1 tbsp gochujang chilli paste1 tbsp light soy sauce (reduced salt)1 tsp tomato ketchup1 tbsp rice vinegar1/2 tbsp runny honey To serve1 tsp white sesame seeds1 spring onion, finely shredded, for garnish Instructions Step 1Preheat the air fryer for 3 minutes at 200C and place the shredded spring onion in a glass of cold water to crisp up. Step 2Sit each corn on a flat base, then cut into four lengthways (be careful as the stem is quite tough to cut through). Step 3 Coat the sweetcorn ‘ribs’ in the vegetable oil and add to the air fryer basket in a single layer. Cook at 200C for 8 minutes, giving the tray a shake halfway through. Step 4To make the Korean marinade, add the gochujang chilli paste to a bowl and stir in the soy sauce, tomato ketchup, rice vinegar and honey. Season to taste and set aside. Step 5After 8 minutes, brush the sweetcorn ‘ribs’ with the Korean marinade and cook for another 4 minutes, checking regularly to make sure the edges aren’t charring too much. Step 6Transfer to a dish and glaze with any leftover marinade. Scatter over the white sesame seeds and garnish with the crispy spring onion curls before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Corn On The Cobs? You can, but good luck trying to cut them while they’re rock hard! They’ll need to thaw in the fridge overnight before using but if the frozen corn is already cut into halves, you’re ahead of the game. What Is Gochujang Paste? Gochujang is a seriously addictive red pepper paste, hailing from Korea. It is typically made from gochugaru (red chilli peppers), glutinous rice and fermented soya beans. It can be used in marinades, soups, dressings stir-fries and sauces, among other things. You can buy it in all major supermarkets and on Amazon. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Jaffa Cake porridge by Michael Catling 14 June 2025 If you’re a fan of the chocolate-orange flavour combo, this is the perfect porridge for you. It’s like a cozy hug, with a citrus kick that wakes up your tastebuds. I’m not quiet about the fact I love porridge. I eat it every day for breakfast at home, varying the fruits and nuts depending on seasons and availability. This chocolate orange porridge is filled with nostalgia because it reminds me of my favourite childhood snack, Jaffa Cakes. Here, I’ve used the zest and juice of an orange to balance out the slight bitterness of the cacao nibs and the richness of the cocoa powder. Topping it off with mixed seeds is the grown-up, healthy version but I wouldn’t judge you for grating over a little dark chocolate so it melts into the Jaffa Cake porridge. In fact, I’d strongly recommend it! How To Make Jaffa Cake Porridge Chef Catling’s recipe notes Recipe: Jaffa Cake porridge Frequently asked questions Tips & Notes To Know Double up the citrus: Using freshly squeezed orange juice and zest amps up the flavour and packs in a load of vitamin C, which most of us are deficient in. Don’t skip the salt: It does seem like a strange thing to add to porridge, but a little sprinkling while cooking makes such a difference in balancing the acidity of the orange and rounding out the richness of the cocoa. It also stops your porridge from tasting a little flat. Short on time in the mornings? Try my chocolate orange overnight oats, which you can whip up in under two minutes the night before. Jaffa Cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 orange, 1/2 zested and juiced, plus 5 segments for garnish180ml semi-skimmed milk180ml water1/2 tbsp cocoa powder1/2 tsp cacao nibs1 tsp maple syrup For the toppings1 tsp mixed seeds1/2 square of dark chocolate, grated Instructions Step 1Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Jaffa Cake Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchOne potRecipeSoupsStarterVegetarian Instant Pot leek and potato soup by Michael Catling 12 June 2025 When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch. Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean. My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever. Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency. Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. How To Make Leek And Potato Soup Chef Catling’s recipe notes Recipe: Instant Pot leek and potato soup Frequently asked questions Tips & Notes To Know Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt. Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture. Instant Pot leek and potato soup Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins Pin Print Ingredients 2 leeks (about 300g), cleaned, trimmed and finely sliced450g potatoes, peeled and roughly chopped750ml vegetable stock1 dried bay leaf3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1 tbsp butter To serve1 tsp fresh chives, snippedExtra-virgin olive oil, to drizzle Instructions Step 1Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function. Step 2Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 3Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way. How Do I Make The Soup Dairy Free? Just omit the butter at the end or use a dairy-free variety. How Long Does The Leek And Potato Soup Keep For? 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BreakfastBrunchLunchPorkRecipe BLT bap with guacamole by Michael Catling 9 June 2025 Take the traditional bacon sarnie to another level with smashed avocado and a few chilli flakes for a spicy kick. This is proper nostalgia for me. A bacon roll was my lunchtime snack every Saturday after football, minus the lettuce and tomato because that would have made it too healthy. Now I’m more of an ‘avo on toast’ kind of guy, which is why I merged the two to create the best of both worlds with this A-BLT. The lettuce and tomato is still optional, but I do insist on using streaky bacon and crisping it up so it almost singes your tongue before melting in the mouth. It is something of a guilty pleasure for me and feels super indulgent, which is the way every brunch dish should be, right? How To Make My BLT Bap With Guacamole Chef Catling’s recipe notes Recipe: BLT bap with guacamole Tips & Notes To Know Cook smart: Place a wire rack over a baking sheet and lay the bacon on top. The fat will drip down and the bacon will crisp up better. You can save the bacon fat for frying eggs or roasting potatoes. It will last for up to 3 months in the fridge. Use a ripe, Hass avocado: They’re the king of avocados and tend to be richer in flavour and smaller in size with dark green, pebbled skin. To test their ripeness, gently press the top near the stem — it should give slightly. If it feels soft or mushy, it’s too far gone. Mash by hand: We’re not making a purée here, so keep the blender in your cupboard. Use a fork for a chunky, rustic guacamole. BLT bap with guacamole Serves: 2 Prep time: 5 Cook time: 10 mins 10 mins Pin Print Ingredients 6 rashers smoked streaky bacon, trimmed of excess fat1 Hass avocado, stoned1/4 tsp dried chilli flakesPinch of garlic granules1/2 lime, juiced2 wholemeal rolls2 salad tomatoes, thinly sliced1 baby gem lettuce, leaves picked Instructions Step 1Spread the streaky bacon out on a wire rack and set over a lined baking tray. Place under a hot grill and cook for 3-4 minutes on each side until crisp and golden. Remove and set aside. Step 2In a bowl, mash the avocado with a fork and stir in the chilli flakes and garlic granules. Season with salt, pepper and lime juice to taste and set aside. Step 3Halve the wholemeal rolls and place under the grill to toast. Spread both sides with the smashed avocado, then layer with the sliced tomato, lettuce and three strips of bacon each before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Chocolate orange overnight oats by Michael Catling 17 June 2025 Bored of toast and cornflakes? Make a batch of chocolate orange overnight oats for a quick and easy breakfast on the go. Because I’m known for being quite healthy conscious, I tend to get a few funny looks from work colleagues whenever they see me tucking into a Tupperware box of chocolate orange overnight oats. But looks can be deceiving and in this case, they are even more delicious and nutritious than you might think. These overnight oats have all the flavours of Terry’s Chocolate Orange, but with far less sugar due to my winning combination of orange juice, cacao powder and cacao nibs. The result is something very special and satisfying indeed. How To Make Chocolate Orange Overnight Oats Chef Catling’s recipe notes Recipe: Chocolate orange overnight oats Frequently asked questions Tips & Notes To Know Plan ahead: Overnight oats are a fantastic time-saver, especially for time-poor parents or workers in the city. Left overnight in the fridge, the oats will absorb the milk and soften, ready to eat the following morning. Use old-fashioned rolled oats: Avoid instant and quick-cook oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Want it warm? Give the chocolate orange overnight oats a blast in the microwave at 30-second intervals until nicely heated through. Chocolate orange overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats 1/2 tbsp cacao powder 1/2 tsp cacao nibs 80ml orange juice, freshly squeezed 100ml semi-skimmed milk To serve Maple syrup, to drizzle 1 square dark chocolate, grated 1 orange slice, halved, for garnish (optional) Instructions Step 1 Mix together the porridge oats, cacao powder and cacao nibs in a bowl. Stir in the orange juice and milk and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with a drizzle of maple syrup and a grating of dark chocolate. Garnish with slices of orange if you want to get all fancy. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Chocolate Orange Overnight Oats Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambPizzaRecipe Pulled lamb Turkish lahmacun by Michael Catling 14 June 2025 Inspired by Turkey’s answer to a dairy-free pizza, my three-ingredient flatbread is topped with pulled lamb and lots of colourful veggies. A pizza without cheese? I can hear the shouting from Italy, so hear me out. A lahmacun is traditionally a super-thin, crispy flatbread topped with minced meat, peppers and onions. It’s a bit like an open keema naan… only better! Here, I’ve added my own twist by making three-ingredient flatbreads without any yeast so they’re ready to eat in 15 minutes. Each base is then topped with a thin layer of homemade tomato sauce and leftover pulled lamb from Sunday’s roast dinner before being blasted in the oven. It is unconventional in pretty much every sense, but when it looks and tastes this good How To Make Turkish Lahmacun Chef Catling’s recipe notes Recipe: Turkish Lahmacun Frequently asked questions Tips & Notes To Know Love your leftovers: Slow-cooked pulled lamb is the ultimate upgrade on lamb mince. Fast, fresh and fuss free: The dough isn’t made with yeast, so it’s ready in a matter of minutes. No pizza stone? Use an upside-down baking sheet preheated in the oven. Roll the dough really thin: Lahmacun should be light and crisp, so roll each piece of dough out as thin as possible without tearing it. Pulled lamb Turkish lahmacun Serves: 2 Prep time: 10 mins Cook time: 40 mins 40 mins Pin Print Ingredients For the tomato sauce1/2 tbsp olive oil1 garlic cloves, crushed1/8 tsp dried chilli flakes200ml tomato passata1/4 tsp granulated sugarSmall handful of fresh basil, leaves only, finely shredded For the toppings1 tsp vegetable oil200g leftover lamb, finely diced1 yellow pepper, deseeded and finely diced1 tsp sumac1/2 tsp ground coriander1/4 tsp ground cumin1/4 tsp ground sweet cinnamon1 red onion, finely sliced into rounds1 tbsp pine nuts, toastedLarge handful of fresh flat-leaf parsley, finely chopped For the flatbread225g self-raising flour, plus extra for rolling200g Greek yoghurt (0% fat)1 tsp cumin seeds1/4 tsp smoked sea saltOlive oil, for drizzling Instructions Step 1To make the tomato sauce, heat the olive oil in a saucepan over a medium heat and add the garlic and chilli flakes. Leave to sizzle for 30 seconds, then add the tomato passata with the sugar. Step 2Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 10 minutes or until the sauce has thickened and reduced slightly. Season with salt and pepper and remove from the heat. Stir the basil into the sauce and set aside until ready to use. Step 3To prepare the toppings, add the leftover lamb and diced pepper to a bowl and coat with the spices. Heat the vegetable oil over a medium heat and stir-fry the lamb and pepper for 5 minutes to cook the spices. Set aside. Step 4When ready to make the pizza bases, place your pizza tray(s) in the oven at 220C to heat up. Step 5To make the dough, add the self-raising flour, Greek yoghurt, cumin and salt to a mixing bowl and stir with a knife to combine. Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic. Step 6Divide the dough in half and lightly oil your hands. Stretch each piece of dough into a large, thin rectangle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier. Step 7Carefully slide each flatbread base onto the preheated tray(s) and drizzle with olive oil. Bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen. Step 8Evenly spread the tomato sauce over each base, leaving a small border at the sides. Scatter over the red onion, followed by the stir-fried lamb and pepper. Step 9Gently slide each base back onto the pizza tray(s) and cook for 8-10 minutes until the bottom is crisp and golden and the lamb is sizzling. Garnish with toasted pine nuts and fresh parsley before serving. Eat immediately with a side salad. 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. What Is Sumac? Sumac is a Mediterranean spice, which derives from dried berries that have been ground to a deep red powder. It has a tangy, lemony taste, but without the acidity of a citrus fruit or vinegar. It pairs really well with chicken, lamb or fish and can also be mixed into yoghurt or marinades for a tart, citrusy boost. To use as a garnish, sprinkle over hummus, kebabs or falafels before serving. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeSeafood Easy prawn tikka masala with carrot and mint raita by Michael Catling 5 June 2025 My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms. Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in. My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis. How To Make Prawn Tikka Masala With Carrot And Mint Raita Chef Catling’s recipe notes Recipe: Easy prawn tikka masala with carrot and mint raita Frequently asked questions Tips & Notes To Know Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat. Easy prawn tikka masala with carrot and mint raita Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the tikka masala1 tbsp butter1 large white onion, finely chopped1 tbsp garlic and ginger paste100g tikka curry paste2 tbsp tomato purée1/2 x 400g tinned cherry tomatoes400ml fish stock1 red pepper, deseeded and cut into chunks2 x 180g pack raw king prawns, deveined125g Greek yoghurt (0% fat)1 tsp nigella seedsFresh coriander, leaves to garnish For the raita250g Greek yoghurt (0% fat)1 large carrot, peeled and grated2 tsp mint sauce Instructions Step 1To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed. Step 2Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised. Step 3Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices. Step 4Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened. Step 5Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt. Step 6Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerOne potRecipe Easy chicken korma by Michael Catling 9 June 2025 Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy. This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt. The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes. Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum. Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning. How To Make Easy Chicken Korma Chef Catling’s recipe notes Recipe: Easy chicken korma Serving suggestions Frequently asked questions Tips & Notes To Know Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead. Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions. Go meat free: Replace the chicken with tofu, paneer or mixed vegetables. Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Easy chicken korma Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 brown onion, chopped2 garlic cloves, chopped2cm piece fresh root ginger, roughly chopped1 tbsp vegetable oil4 tbsp korma curry paste4 skinless chicken breasts, cut into large chunks4 tbsp ground almonds50g sultanas and golden raisins350ml chicken stock1 tbsp mango chutney100ml Greek yoghurt (0% fat) To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving). Step 2Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant. Step 3Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney. Step 4Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through. Step 5Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati or pilau rice. With a side order of garlic and coriander naan breads and onion bhajis. 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. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipe Chocolate and banana bars by Michael Catling 10 June 2025 Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee. You don’t need fancy equipment to assemble these healthy energy bars – simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler. To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo! How To Make Chocolate And Banana Bars Chef Catling’s recipe notes Recipe: Chocolate and banana bars Frequently asked questions Tips & Notes To Know Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars. Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin. Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter). Chocolate and banana bars Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients Olive oil, for greasing100g milk chocolate, broken into small chunks100g wholemeal plain flour50g caster sugar1/2 tsp baking powder1/4 tsp ground nutmeg1/2 tsp ground sweet cinnamon3 very ripe bananas, mashed30ml semi-skimmed milk50g butter, melted1 tsp vanilla extract1 large free-range egg, beaten Instructions Step 1Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside. Step 2In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt. Step 3In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg. Step 4Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top. Step 5Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean. Step 6Cool on a wire rack, then cut into 12 squares before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions? How Long Will These Chocolate And Banana Bars Keep For? Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them. I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat. Can I Substitute Wholemeal Flour For Plain Flour? You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling. When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BakingParty FoodRecipeSnacks Vanilla and triple chocolate cookies by Michael Catling 28 June 2025 Fill up your biscuit tin with these gooey and totally irresistible cookies, which are packed full of white chocolate and dark chocolate chunks. Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe. The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer. They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough. How To Make Vanilla And Triple Chocolate Cookies Chef Catling’s recipe notes Recipe: Vanilla and triple chocolate cookies Frequently asked questions Tips & Notes To Know Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze. Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie. Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle. Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies. Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool. Vanilla and triple chocolate cookies Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 150g butter, softened150g caster sugar2 tsp vanilla extract1 large free-range egg225g plain flour1/2 tsp bicarbonate of soda1/4 tsp salt100g dark chocolate, broken into small chunks100g white chocolate, broken into small chunks1 tbsp cocoa powder Instructions Step 1Line two baking sheets with baking parchment and preheat the oven to 180C. Step 2Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg. Step 3Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder. Step 4Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time. Step 6Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Cookies Keep For? Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchOne potRecipeVegetarianYeast Free Shakshuka by Michael Catling 20 June 2025 Ditch your morning scrambled eggs for this spicy one-pot wonder. If you’re cooking on a budget, this is one vegetarian dish you need to have in your repertoire. The eggs are gently poached in a smoky tomato sauce, which is packed full of peppers and store-cupboard spices. In North Africa, the dish is eaten for breakfast but it’s perfect for any meal of the day. Just a grab a hunk of crusty bread and get stuck in. How To Make Shakshuka Chef Catling’s recipe notes Recipe: Shakshuka Frequently asked questions Tips & Notes To Know Use a lidded frying pan or skillet: You’ll need to be able to cover the pan towards the end of this recipe – it’s essential for poaching the eggs.Make egg wells: Use a spoon to create little pockets for the eggs to sit in – this helps them to nestle into the sauce and cook evenly. Set a timer: How long you cook your eggs for comes down to personal preference. I like mine when the egg whites have just set and the yolks are perfectly runny, which takes around 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the tomato sauce, even after you take the pan off the heat. Shakshuka Serves: 1 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 tsp olive oil1 banana shallot, finely diced1/4 yellow pepper, deseeded and finely sliced1/4 green pepper, deseeded and finely sliced2 garlic cloves, crushed1/2 red chilli, finely chopped1/2 tsp cumin seeds1/4 tsp fennel seeds1/2 x 400g can peeled tomatoes1 tsp smoked paprika2 frozen spinach cubes1/2 tsp granulated sugar2 large free-range eggs To serve1 lime wedgeSmall handful of fresh coriander, finely chopped Instructions Step 1Heat the olive oil in the pan and toss in the shallot and peppers. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften. Step 2Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more. Step 3Tip in the peeled tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted. Step 4Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 5-8 minutes or until the eggs are just set. Step 5Scatter with fresh coriander before serving and garnish with lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Shakshuka? Shakshuka (or Shakshouka) is a Tunisian breakfast dish in origin, though it is also popular throughout North Africa and in the Middle East. Traditionally, the dish consists of eggs gently poached in a spicy tomato and pepper sauce with plenty of bread on the side to mop up the juices. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipe Banana and dark chocolate flapjacks by Michael Catling 13 June 2025 For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist. One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre. I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon. This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together. Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop. Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go. How To Make Banana And Dark Chocolate Flapjacks Chef Catling’s recipe notes Recipe: Banana and dark chocolate flapjacks Frequently asked questions Tips & Notes To Know The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture. Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily. Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling. Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake. Banana and dark chocolate flapjacks Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 4 medjool dates, pitted100g dairy-free butter2 tbsp maple syrup250g jumbo porridge oats100g muesli oats2 very ripe bananas, mashed1 tsp vanilla extract1/2 tsp ground sweet cinnamon50g dark chocolate chips Instructions Step 1Line a square brownie tin with baking parchment and preheat the oven to 190C. Step 2Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool. Step 3In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set. Step 4Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Oats Should I Use For Flapjacks? When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy. Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead. How Do You Ripen Bananas? Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter. 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 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 BakingChristmasParty FoodRecipe Apple and walnut spring rolls by Michael Catling 18 June 2025 Switch up your traditional spring rolls with these apple pie inspired filo parcels. If you like filo pastry and love apple pie, you’re going to fall head over heels for these fruit and nut parcels. Two apples and a handful of raisins are gently stewed in a cinnamon and ginger spice mix, before being wrapped and baked – samosa style – in filo pastry with a surprise walnut crumb inside. Serve with Greek yoghurt for a healthy dessert, or on their own as an afternoon pick me up treat. How To Make Apple And Walnut Spring Rolls Chef Catling’s recipe notes Recipe: Apple and walnut spring rolls Frequently asked questions, including how to stop filo pastry from ripping Tips & Notes To Know Use crisp apples: Granny Smith, Pink Lady or Braeburn work well; they hold their shape and balance the sweetness with tartness. Keep the filo pastry covered: The sheets dry out fast, so cover unused wrappers with a damp tea towel while assembling. Cool the apple mixture before rolling: The steam can rip the filo pastry and make it more difficult to roll, too. Apple and walnut spring rolls Serves: 4 Prep time: 20 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 eating apples, skin on and cut into small chunks1 tsp ground sweet cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg30g raisins1 tbsp water1 tbsp maple syrup25g walnuts, roughly chopped2 sheets filo pastryMelted butter, for brushingSoft brown sugar, for dusting To serveGreek yoghurt (0% fat)Fresh mint leaves, to garnish Instructions Step 1Remove the filo pastry from the fridge. Heat a non-stick saucepan over a medium heat and add the apples chunks. Sprinkle with the cinnamon, ginger and nutmeg and stir in the raisins, water and maple syrup. Step 2Continue to cook the apples, stirring occasionally, for about 5 minutes or until slightly softened and caramelised, but still holding their shape. Remove the pan from the heat and leave to cool. Step 3Preheat the oven to 180C. Lightly brush one sheet of filo pastry with butter and fold in half vertically. Step 4Place a quarter of the walnuts along the short edge of the filo, leaving a 2cm border on each side, and top with a quarter of the apple mixture. Lightly brush the edges with butter and carefully tuck in the sides. Fold the filo over the filling and roll up into a tight cigar shape. Step 5Transfer the spring roll to a greased baking tray, seam-side down, and repeat with the remaining filo pastry, walnuts and apple mixture. Step 6Brush the tops of each apple and walnut spring roll with butter and sprinkle with soft brown sugar. Bake in the oven for 15-20 minutes or until crisp and golden. Leave to cool for 5 minutes, then garnish with mint leaves before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Cracking And Ripping? 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. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 DinnerLambRecipeYeast Free Lamb steaks with green tahini and roasted vegetables by Michael Catling 6 June 2025 A zingy lemon and tahini sauce takes your regular steak and chips to new heights in this date night platter for two. This is date night, done right. A huge Middle Eastern platter of lean lamb steaks, flavoured with garlic and rosemary, and accompanied by as many roasted vegetables as you can fit onto a large serving platter. The more colour, the better, so fill your roasting tin up with whatever is in season and let your imagination run wild. The only non-negotiable is my glorious green tahini sauce, which is good enough to be bottled and sold for a pretty penny. Any leftovers are gorgeous drizzled over your morning poached eggs. How To Make Lamb Steaks With Green Tahini And Roasted Vegetables Chef Catling’s recipe notes Recipe: Lamb steaks with green tahini and roasted vegetables Frequently asked questions, including how to nail the perfect cook on your steak 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. Don’t crowd your traybake: You want your vegetables to caramelise, not steam, so make sure there’s enough space for the air to circulate. Use two trays if needs be. It’ll be worth the extra washing up. No colour, no flavour: A good sear makes a great steak so get your pan smoking hot and don’t turn your steak until those char marks are visible. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes. This gives the muscle fibres time to relax so the juices settle back into the meat, rather than leaching out onto your 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. Lamb steaks with green tahini and roasted vegetables Serves: 2 Prep time: 10 mins Cook time: 45 mins 45 mins Pin Print Ingredients 2 medium sweet potatoes, skin on, cut into thin slices2 parsnips, peeled and cut into spears1 large carrot, peeled and cut into large batons1 tbsp olive oil, plus extra for frying1 tsp smoked paprika4 radishes1 red onion, cut into 4 wedges2 lamb steaks1 tbsp butter1 sprig fresh rosemary3 garlic cloves, peeled and halved6 broccoli florets For the green tahini sauce30ml tahini pasteSmall bunch of fresh coriander, choppedSmall bunch of fresh flat-leaf parsley, chopped1 tsp extra-virgin olive oil1 lemon, juiced to taste Instructions Step 1Preheat the oven to 200C. Step 2Coat the parsnips, sweet potato slices and carrots with half a tablespoon of olive oil and the smoked paprika. Season and place in a roasting tin. Mix well and roast in the oven for 40-45 minutes, turning once, until tender and caramelised. Step 3Place the radishes and red onions in a separate baking tray with the remaining olive oil and some seasoning. Roast in the oven for 25-30 minutes until the onions are caramelised. Step 4To prepare the lamb steaks, rub with a drizzle of olive oil on both sides and season with salt and pepper Step 5Preheat a griddle pan over a high heat. Add the lamb steaks and cook for 3-4 minutes on each side, depending on the thickness (see below). Step 6Throw in the butter, garlic and rosemary for the last 45 seconds of cooking and tilt the pan slightly to baste the steaks in the juices. Step 7Transfer each steak to a chopping board and leave to rest while you steam the broccoli over a pan of boiling water for 4-5 minutes until tender. Step 8To make the green tahini sauce, add the tahini paste, coriander, parsley and extra-virgin olive oil to a blender and squeeze in the lemon juice to taste. Season and blitz to a smooth, runny consistency before decanting into a small ramekin. Step 9Slice the lamb steaks against the grain and serve on a platter alongside the roasted vegetables, the steamed broccoli and the green tahini sauce. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know When 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 What is Tahini?Tahini is a rich, thick and creamy paste made from ground sesame seeds. It has a mild, nutty and slightly bitter taste, with a texture similar to that of peanut butter. It’s a staple ingredient in hummus and baba ganoush, plus it’s suitable for gluten free and vegan diets. You can buy it readymade in jars or make your own by toasting sesame seeds and grounding them to a smooth paste. How Long Will The Green Tahini Sauce Last For? The green tahini sauce keeps for up to a week in the fridge. It tastes particularly good drizzled over poached or scrambled eggs or as a moist-maker in a chicken wrap. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeSidesVeganVegetarianYeast Free Spinach and red lentil dhal by Michael Catling 5 June 2025 Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre. I’ll confess that I’m not usually a big lentil eater, but this is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day. I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again. After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy. Serve it alongside a couple of naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat. How To Make My Spinach And Red Lentil Dhal Chef Catling’s recipe notes Recipe: Spinach and red lentil dhal Serving suggestions Frequently asked questions Tips & Notes To Know Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock. Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps and grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh. Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz. Spinach and red lentil dhal Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 300g red split lentils1 tbsp vegetable oil1 large brown onion, finely diced1/2 tsp yellow mustard seeds4 garlic cloves, crushed1 thumb size piece of fresh root ginger, finely chopped2 red chillis, skin pricked 3 times1 tsp ground turmeric1 tbsp tikka curry powder900ml vegetable stock8 frozen spinach pucks, thawed and squeezed dry Instructions Step 1Rinse the red lentils under cold running water, drain and set aside. Step 2Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent. Step 3Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch. Step 4Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer. Step 5Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer. Step 6Stir in the spinach for the last 5 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Garlic and coriander naan breads Rotis or parathas Onion bhajis Coconut, basmati or pilau rice. Frequently Asked Questions What Should I Do With My Leftover Dhal? Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen. If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use. Are All Lentils The Same? The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Carrot cake porridge by Michael Catling 15 June 2025 Love carrot cake? Prepare to fall hard for this gently-spiced porridge, with my twist on a cream cheese and pecan frosting. For those times when you don’t fancy making yet another carrot cake, this is the next best way to use up leftover carrots. Grate a big bunch ready for the week ahead and then capture the flavours of a traditional carrot cake in your morning bowl of porridge by combining them with raisins, spices and pecans. A cream cheese frosting doesn’t really work on porridge, so you’ll have to make do with a dollop of Greek yoghurt instead! How To Make Carrot Cake Porridge Chef Catling’s recipe notes Recipe: Carrot cake porridge Frequently asked questions Tips & Notes To Know Classic carrot cake spices: I’m obsessed with cinnamon, but combining it with ground nutmeg and a pinch of mixed spice captures the flavour of an actual carrot cake. Grate the carrot finely: No one wants great big chunks of carrot for breakfast; this isn’t a bolognese we’re making. Use a microplane grater so the carrot softens quickly and blends smoothly into the oats. Get the cake effect: Topping the porridge with toasted pecans and a swirl of Greek Yoghurt will earn you presentation points. Blueberries and mixed seeds are optional, but help to boost the nutritional content. Carrot cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 small carrot, peeled and finely grated (about 40g)25g raisins1/2 tsp ground sweet cinnamon1/4 tsp mixed spicePinch of ground nutmeg1 tsp maple syrup180ml semi-skimmed milk180ml water To serve2 tbsp Greek yoghurt (0% fat)Small handful of fresh blueberries1/2 tbsp pecan nuts, toasted and roughly chopped1 tsp mixed seeds Instructions Step 1Tip the rolled porridge oats into a small saucepan with the grated carrot, raisins, cinnamon, nutmeg, mixed spice, maple syrup and a pinch of salt. Mix well and cover with the milk and water. Step 2Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Add extra milk if you prefer a looser consistency and divide between bowls. Serve topped with a dollop of Greek yoghurt and a scattering of blueberries, pecans and pumpkin seeds. 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. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make It Vegan And Dairy Free? Use a Greek-style yoghurt alternative instead of Greek Yoghurt and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Raspberry and almond butter porridge by Michael Catling 9 June 2025 Brighten up your morning bowl of porridge by combining raspberries with almond butter – a match made in heaven. I eat porridge and some kind of nut butter pretty much every morning. Rarely will I combine the two together, except when I’m making this PB&J inspired porridge. Raspberries are the star of the show here, but you can just as easily swap them out for strawberries, blackberries or blueberries. Either way, the oats are mixed with vanilla, fibre-boosting chia seeds and honey, which is key to balancing the sharpness of the berries. Finish with a generous drizzle of almond butter and homemade raspberry sauce before digging in. You’ll thank me later. How To Make Raspberry And Almond Butter Porridge Chef Catling’s recipe notes Recipe: Raspberry and almond butter porridge Frequently asked questions Tips & Notes To Know Mix and match: Fresh raspberries are unmatched in terms of sweetness, but they’re not always readily available outside of the summer months. Frozen berries are often cheaper, easier to store, and they come pre-washed. Use them to make the raspberry sauce and keep some fresh raspberries in reserve as an extra topping. Love your leftovers: This recipe makes more raspberry sauce than you need and keeps for up to 2 weeks in the fridge. It’s delicious on pancakes, waffles and rice pudding. Grab yourself a bag of chia seeds: Not only are they high in omega 3s and fibre, but they also act as a thickening agent when making fruit compotes, sauces or jams. Use in place of pectin and you’ll save yourself a lot of time. Raspberry and almond butter porridge Serves: 1 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients For the raspberry sauce 250g fresh or frozen raspberries1 heaped tbsp maple syrup1 tbsp chia seeds For the porridge 60g rolled porridge oats1/2 tbsp chia seeds1/2 tsp vanilla extract1 tsp maple syrup180ml semi-skimmed milk180ml water To serveSmall handful of fresh raspberries 1 tsp flaked almonds, toasted1 tbsp almond butter Instructions Step 1For the raspberry sauce, place the raspberries in a small saucepan with the maple syrup and slowly bring to the boil. Turn down to a simmer and cook gently for 10 minutes, stirring regularly, until the fruit has broken down. Step 2 Mash the raspberries with a fork, then stir in the chia seeds. Continue to cook for 5 minutes until the mixture has thickened, then remove from the heat. Blitz to a smooth consistency, if desired, and pour into a bowl (it will thicken even more as it cools). Set aside. Step 3For the porridge, add the rolled oats to a small saucepan and stir in the chia seeds, vanilla extract, maple syrup, milk and water until well combined. Step 4 Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 5Loosen with extra milk, if desired, and serve topped with the fresh raspberries, flaked almonds and a generous drizzle of almond butter and the raspberry sauce. 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. How Do I Make It Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. Can I Substitute The Almond Butter For Another Nut Butter? Recipes are basically just guidelines, which you can interpret according to your taste, preferences and availability. If you prefer, substitute almond butter for peanut butter, cashew butter or even Nutella if you fancy something sweeter. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
