Bookmark All recipesBreakfast 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
Bookmark All recipesDinnerDuckYeast Free Tandoori duck tacos with kachumber salad by Michael Catling 5 June 2025 A bold fusion of flavours, these tandoori duck tacos combine Indian spices, Mexican-style serving and a nod to Chinese duck pancakes. Although this is a totally made-up dish, I think tandoori duck tacos need to become a thing from now on. I originally created this recipe as a cheaper twist on duck pancakes, but it’s morphed into this fresh and vibrant platter with influences from three different continents. The shop-bought tacos act as the vessel for my shredded duck legs, which are flavoured with tandoori curry powder. The colour and health comes from a vibrant chopped salad, which is dressed with a cooling mint and yoghurt raita. There is nothing pretty about the way you eat it, so load up those tacos and get stuck in! How To Make Tandoori Duck Tacos With Kachumber Salad Chef Catling’s recipe notes Recipe: Tandoori duck tacos with kachumber salad Frequently asked questions Tips & Notes To Know Choose legs over breasts: Duck legs are half the price and have enough fat and connective tissue to stay moist and shred easily after roasting. Use a trivet: Roast the duck on a rack or a bed of vegetables to elevate the legs. This prevents them from sitting in their own fat and the skin from going soggy. Don’t waste the duck fat: Save the rendered fat for roasting potatoes or stir fries – it’s liquid gold! Colour your salad: Kachumber is traditionally made with cucumber, red onion and tomato, but why stop there? I’ve included mango to play up to the Mexican vibe, but a little carrot, radish or pineapple would complement the duck and raita well. Tandoori duck tacos with kachumber salad Serves: 2 Prep time: 5 mins Cook time: 90 mins 90 mins Pin Print Ingredients For the duck tacos2 duck legs, skin on1/2 tbsp tandoori curry powder6 taco shells For the mint and yoghurt raita150ml natural yoghurt (0% fat)1 tbsp fresh mint leaves, finely chopped1 small garlic clove, grated1/2 lime, juiced For the kachumber salad1/2 small mango, cut into 1cm chunks1/2 cucumber, cut into 1cm chunks2 salad tomatoes, seeds removed and chopped into 1cm chunks1/2 red onion, finely diced1/2 red chilli, finely chopped1/2 lemon, juicedSmall handful of fresh coriander, finely chopped To serve2 tbsp mango chutney, optional Instructions Step 1Preheat the oven to 160C. Pierce the skin, not the meat, of both duck legs several times and rub the skin with the tandoori curry powder. Season with sea salt and place on a wire rack above a baking tray. Step 2Roast the duck legs in the oven for 90 minutes or until the skin is crisp and the meat pulls away from the bone. Remove most of the duck fat from the bottom of the tray every 30 minutes and keep for another time. Step 3To make the raita, pour the natural yoghurt into a bowl and stir through the mint leaves, crushed garlic and a pinch of salt. Season to taste with the lime juice and cover with clingfilm. Refrigerate until ready to use. Step 4When the duck legs have cooked, leave for 5 minutes before shredding the meat. Heat the tacos in the oven for 2-3 minutes while you prepare the kachumber salad. Step 5Add the diced mango to a bowl with the cucumber, tomato, red onion and red chilli. Squeeze over the lemon juice and stir through the chopped coriander. Serve the kachumber salad alongside the shredded duck, tacos, mango chutney and raita. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Mango and coconut porridge by Michael Catling 11 June 2025 Bring a touch of sunshine to your breakfast table with the tropical flavours of coconut, mango and passion fruit. Nothing says summer to me quite like mango and coconut. I can still taste the most amazing smoothie I had on holiday once, which was garnished with half a passion fruit. I’ve married all three ingredients together to create this wonderfully vibrant porridge, which is both dairy free and vegan friendly. The sweet and sour flavour profile comes from the passion fruit pulp, which adds a pleasing tang and a refreshing, fruity crunch. The colours and flavours will transport you to the Caribbean. How To Make Mango And Coconut Porridge Chef Catling’s recipe notes Recipe: Mango and coconut porridge Frequently asked questions Tips & Notes To Know Don’t add the mango too early: Wait until the last few minutes of cooking to avoid dulling the flavour or turning it stringy. Sweeten lightly (or not at all): The natural sweetness from the passion fruit and mango means you shouldn’t need to reach for extra sugar or syrup. Serve hot or cold: Cold mango and coconut porridge tastes a bit like a tropical rice pudding. Mango and coconut porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1/2 tsp vanilla extract1/4 lime, zested180ml coconut milk drink 180ml water 60g mango chunks, finely diced, plus extra to garnish To serve1 passion fruit, flesh only1 tsp coconut flakes, toasted Instructions Step 1Add the porridge oats to a small saucepan and stir in the vanilla extract, coconut milk drink, lime zest and water. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Once the oats start to thicken (about 5 minutes), add the mango chunks and continue to cook for another 3-5 minutes until thick and creamy. Step 4Loosen with extra milk, if desired, and serve topped with the passion fruit pulp, coconut flakes and extra mango chunks. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodVegetarian Feta and spinach borek by Michael Catling 27 March 2026 This baked borek recipe blends feta, spinach and cream cheese for a luxuriously creamy filling wrapped in golden, flaky filo. Every buffet spread or picnic needs a vegetarian dish – and this is one of my favourites. I fell in love with borek while on holiday in Turkey and sought to recreate it using a combination of feta, spinach, garlic and filo pastry. The addition of cream cheese, though unconventional, makes the filling extra creamy and creates a flavour profile not too dissimilar from creamed spinach. Everything You Need To Know To Make Feta And Spinach Borek Chef Catling’s recipe notes Recipe: Feta and spinach borek Frequently asked questions Tips & Notes To Know Keep the filo pastry covered: The sheets dry out fast, so cover unused wrappers with a damp tea towel while assembling. Prep ahead: If you want to make a batch in advance, simply assemble the borek and freeze it before baking. To cook it straight from frozen, just add a few more minutes to the baking time. Make it vegan: You can make a plant-based version of borek by using a cheese substitute, such as vegan feta or a tofu-based filling. Instead of egg wash, use a little olive oil or non-dairy milk to brush the tops. Feta and spinach borek Serves: 4 Prep time: 30 mins Cook time: 30 mins 30 mins Pin Print Ingredients 1/2 tbsp olive oil, plus extra for brushing2 baby shallots, finely chopped2 garlic cloves, crushed200g baby spinach75g feta cheese, crumbled1 tbsp light cream cheese1/2 preserved lemon, deseeded and finely chopped25g pine nuts, plus extra to serveA few sprigs of fresh mint, leaves picked and chopped, plus extra to serve4 sheets of filo pastry25g white sesame seeds Instructions Step 1Remove the filo pastry from the fridge. Heat the olive oil in a non-stick frying pan over a medium heat. Add the shallots and sauté for 5 minutes until softened but not coloured. Stir in the garlic and cook for 1 minute more. Step 2Add the spinach in batches and cook over a low heat until wilted. Remove the pan from the heat and leave to cool. Step 3Tip the mixture into a bowl and add the feta cheese, cream cheese, preserved lemon, pine nuts and mint. Stir to combine and season to taste. Step 4Preheat the oven to 180C. Working as quick as you can, lay one sheet of filo pastry out on a clean work surface and slice lengthways into three strips. Brush each piece with olive oil and place a small mound of the spinach and feta mixture at the top right corner of each strip. Step 5Diagonally fold over the pastry to enclose the filling and form a triangle. Continue to fold down the length of the pastry to form a neat parcel. Repeat with the remaining filling and pastry (this recipe makes 12 borek). Step 6Arrange each borek on a baking tray lined with parchment and brush the tops with more olive oil. Scatter with sesame seeds and bake in the oven for 18-20 minutes until golden brown and crisp. Serve warm or cold, garnished with mint leaves. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cacking? I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerVeganVegetarian 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 All recipesSeafoodStarters Gambas pil pil by Michael Catling 14 June 2025 One for the garlic lovers, king prawns are coated in smoked paprika and cooked hard and fast in a heavenly garlic and chilli oil. Best served with slices of focaccia to help mop up all those juices. Gambas pil pil – otherwise known as shrimp in garlic oil – holds a special place in my heart as it was one of the tapas dishes I cooked as part of my first private catering gig. A last-minute request for it meant I had to make it up on the fly, but it was such a hit that I’ve probably made it a dozen times for friends and family. Possibly more. It’s supposed to be for sharing, but I’m yet to meet a seafood lover who couldn’t devour a whole bowl of the prawns on their own. Go easy on the chilli, but hard on the garlic and smoked paprika to evoke the flavours of Spain. Be sure to reserve the prawn heads and shells and add them to the pan to inject as much flavour into the sauce as you can. It’s so good you’ll want some focaccia or crusty bread to help mop up all those juices. How To Make Gambas Pil Pil Chef Catling’s recipe notes Recipe: Gambas pil pil Frequently asked questions Tips & Notes To Know Avoid pre-cooked prawns: They turn rubbery and shrivel up when reheated in the sauce. Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Add a touch of sherry: For a deeper, more complex flavour, you can add a splash of Spanish sherry (like dry Fino) to the oil after cooking the prawns. It adds a lovely richness to the garlic and chilli sauce. Serve as a main meal: While gambas pil pil is traditionally served as a tapas dish, you can easily turn it into a main course with a side of rice or pasta. Gambas pil pil Serves: 2 Prep time: 10 mins Cook time: 5 mins 5 mins Pin Print Ingredients 8 raw king prawns, heads on3 tbsp olive oil1 red chilli, deseeded and finely chopped3 garlic cloves, 1 crushed, 2 finely sliced1/2 heaped tsp smoked paprika1 lemon, 1/2 juiced, 1/2 cut into wedges1 tsp fresh flat-leaf parsley, finely chopped To serveFocaccia bread, cut into slices Instructions Step 1Peel the prawns, leaving the tails on and reserving half the shells and heads (use the rest to make my scallops with parsnip purée, chorizo crumb and prawn oil recipe). Step 2Devein the prawns and set aside. Heat the olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Stir-fry for 2-3 minutes to flavour the oil, pushing down on the heads to extract as much flavour as possible. Remove the shells and heads and discard. Step 3Add the red chilli and grated garlic to the oil and leave to sizzle for 30 seconds, stirring occasionally to stop it from burning. Step 4Add the prawns, smoked paprika and garlic slices and stir-fry for 2 minutes or until the prawns start to turn pink. Squeeze in the lemon juice to taste and season with salt and pepper. Continue to cook until the prawns are cooked through, then remove the pan from the heat and garnish with chopped parsley. Serve with focaccia and lemon wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerLambYeast Free Lamb biryani by Michael Catling 5 June 2025 Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food. Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands. I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven. This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish. How To Make Lamb Biryani Chef Catling’s recipe notes Serving suggestions Recipe: Lamb biryani Frequently asked questions Tips & Notes To Know Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky. Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow. Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside. Serving suggestions With a side order of garlic and coriander naan breads and onion bhajis. As part of a thali with a chicken korma and prawn tikka masala. Lamb biryani Serves: 4 Prep time: 15 mins, plus 2 hours for marinating Cook time: 3 hours 3 hours Pin Print Ingredients For the marinade125ml natural yoghurt (0% fat)1 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/2 tsp cayenne chilli pepper1/4 tsp ground turmeric1/2 tbsp smoked paprika1/2 tbsp lemon juice1 garlic clove, crushed500g lamb neck, trimmed of fat and cut into chunks For the curry1 tbsp olive oil, plus extra for greasing2 white onions, finely sliced4 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped2 tbsp tikka curry paste1/2 tsp cumin seeds1 tsp ground turmeric350ml lamb stock8 dried curry leaves For the rice1 mug brown basmati rice3 mugs lamb or vegetable stock1 cinnamon stick2 cardamon pods2 dried bay leaves75ml semi-skimmed milkPinch of saffron75g raisins1 carrot, peeled and grated1/2 lemon, zested1 tbsp fresh coriander, finely chopped To serve2 tbsp pomegranate seeds25g cashew nuts, toasted Instructions Step 1For the marinade, place the natural yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic. Step 2Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight. Step 3Rinse the basmati rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients. Step 4Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy-based frying pan with a tight-fitting lid. For the curry base, add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside. Step 5Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more. Step 6Pour over 350ml of the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened. Step 7After 1 hour, add the basmati rice to a saucepan and toast over a medium heat for 1 minute. Pour in the remaining stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente. Step 8Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves. Step 9Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside. Step 10To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins. Step 11Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander. Step 12Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes. Step 13Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water, milk or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenDinner 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, 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. How To Make Healthy Baked Chicken Nuggets Chef Catling’s recipe notes Serving suggestions Recipe: Healthy baked chicken nuggets recipe 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. 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. 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 chunks in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken 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. 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 All recipesDinnerRisottoVegetarian Artichoke risotto with baby parsnips by Michael Catling 15 August 2025 Ugly and knobbly they may be, but artichokes and parsnips add a beautiful sweetness and viscosity to this meat-free risotto. Take your meat-free Monday to the next level with this silky-smooth risotto which heroes two underrated root vegetables: Jerusalem artichokes and parsnips. Both are bang in season during the autumn months and add a wonderfully earthy, slightly sweet flavour that is enhanced once their natural sugars caramelise. Here, I’ve roasted the baby parsnips, baked some artichoke crisps, and made an artichoke purée which adds an extra layer of creaminess to the final dish. Your journey to veganism starts here! How To Make Artichoke Risotto With Baby Parsnips Chef Catling’s recipe notes Recipe: Artichoke Risotto With Baby Parsnips What’s the secret to a great risotto – must read Tips & Notes To Know Soak your cut artichokes in lemon water: Jerusalem artichokes can oxidise and brown quickly, much like apples. To keep them fresh while prepping everything else, place the cut pieces in a bowl of water and add a few lemon slices to prevent discolouration. Artichoke risotto with baby parsnips Serves: 2 Prep time: 10 mins Cook time: 50 mins 50 mins Pin Print Ingredients 300g Jerusalem artichokesKnob of butterSplash of semi-skimmed milk3 baby parsnips, trimmed and halved lengthways For the risotto1 tbsp olive oil, plus extra for brushing1 small onion, finely chopped1 tsp fresh thyme leaves, pickedPinch of celery salt1 garlic clove, crushed150g carnaroli risotto rice700ml vegetable stock15g parmesan cheese, grated1 tsp butter1 sprig fresh rosemary leaves, picked To serveTruffle oil, to drizzle (optional) Instructions Step 1Preheat the oven to 200C. In a large roasting tin, toss the parsnips with half the olive oil and season. Roast in the oven for 40-45 minutes, turning once, until golden and crisp. Step 2For the purée, weigh out 200g of Jerusalem artichokes and peel before cutting into small chunks. Place in a saucepan and fill with water until just covered. Season with salt and bring to the boil. Reduce the heat and simmer until tender; about 10 minutes. Drain. Step 3Add the butter and milk to the cooked artichokes and blitz with a hand blender to a smooth purée (alternatively pass through a sieve to achieve a silky smooth texture). Season to taste and keep warm. Step 4With the remaining artichokes, scrub the skins under running water and pat dry with kitchen paper. Using a mandolin, thinly slice the Jerusalem artichokes and place in a bowl. Drizzle lightly with olive oil and spread out on a baking tray lined with parchment, making sure they don’t overlap. Roast in the oven for 20 minutes or until golden and crisp. Keep warm. Step 5To make the risotto, heat the remaining olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured. Step 6Place a small saucepan over a low heat and bring the vegetable stock to a gentle simmer. Add the celery salt, garlic and thyme leaves to the onions and cook until fragrant; about 1 minute. Step 7Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 8Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 9By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 10To finish the risotto, remove the pan from the heat and beat in the parmesan cheese until the cheese has melted and the risotto is oozy. Season to taste and leave the risotto to sit for 5 minutes. Step 11Add the butter to a small frying pan over a medium heat. When it starts to sizzle, add the rosemary leaves and allow them to fry for about 15 seconds on each side. Use tongs to transfer the rosemary to kitchen paper, where they will crisp up. Step 12Serve the risotto in bowls, garnished with the baby parsnips, Jerusalem artichoke crisps and rosemary leaves. Top with a drizzle of truffle oil, if using, and a good grind of black pepper to finish. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodSnacksVegetarianYeast Free Smoked cheese and thyme sablé biscuits by Michael Catling 5 June 2025 These delicate biscuits mimic the butteriness of shortbread, but with the savoury notes of smoked paprika, fresh thyme and cheddar cheese. Batch bake a load for your neighbours at Christmas and you’ll be everyone’s best friend. Best served as a savoury snack with a side of chutneys, these melt-in the-mouth sablé biscuits are an upgrade on your usual cheese and crackers and are so easy to make that you can load your freezer up with the dough, ready to slice-and-bake whenever you need. The smokiness comes from using smoked cheddar cheese and plenty of paprika, which is probably the most-used spice in my entire store cupboard. Package these up for the bank holiday weekend and serve them as part of a picnic spread with friends and family. How To Make Smoked Cheese And Thyme Sablé Biscuits Chef Catling’s recipe notes Recipe: Smoked cheese and thyme sablé biscuits Frequently asked questions Tips & Notes To Know Chill the dough: After forming the dough into a log, chill it for at least 30 minutes. This helps the biscuits hold their shape and improves texture. You can even freeze the dough and slice-and-bake straight from frozen. Just add a few minutes to the cooking time if so. Don’t overbake: Sablés should be delicate and tender, not crisp like a cracker. Store in an airtight tin: Cheese sablés keep well for up to a week in the fridge or 3 months in the freezer once cooked. Smoked Cheese And Thyme Sablé Biscuits Serves: 24 Prep time: 5 mins, plus 30 minutes resting time Cook time: 12 mins 12 mins Pin Print Ingredients 125g wholemeal flour125g plain flour100g cold butter, cut 100g smoked cheddar cheese, grated1 tbsp fresh thyme, leaves only, finely chopped1/2 tsp cayenne chilli powder1 tsp smoked paprika, plus extra for dusting2 medium free-range eggs, yolks onlyOlive oil, for glazing Instructions Step 1Preheat the oven to 200C. Mix the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese, spices and thyme, then add the egg yolks and seasoning and mix well. Step 2Using your hands, bring the mixture together and knead slightly to form a smooth dough. Form into a log shape with a width of about 5cm and wrap in clingfilm. Refrigerate for at least 30 minutes to firm up. Step 3Use a sharp knife to slice ½ cm thick rounds or alternatively, roll the dough out between two sheets of baking parchment and use a 5cm cookie cutter to stamp out the biscuits (this recipe will make around 24 biscuits). Place the biscuits on one or two baking trays lined with baking parchment and brush with olive oil. Step 4Bake for 12-14 minutes until golden brown and slightly puffed up. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack and dusting with smoked paprika. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Sablés? Also known as a French butter cookie or Breton biscuit, sablés are a pure butter biscuit originating from Normandy. Sablé means ‘sandy’ in French, which refers to the crumbly, melt-in-the-mouth texture. There are sweet and savoury variations but because neither contain a leavening agent, the biscuits are flat and delicate, rather than fluffy or cake-like. What Should I Do With The Leftover Egg Whites? Get creative! Make meringues, whip up an egg-white omelette, or use to breadcrumb some chicken or tofu for my katsu curry. Fresh egg whites will keep in the fridge for up to 4 days but if you’re not going to use them before then, just decant into an ice cube tray and freeze for up to 12 months. When you’re ready to cook or bake with them, simply thaw in the fridge overnight and use as normal. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesLunchPorkSalads Black pudding, apple and walnut salad by Michael Catling 19 June 2025 This warm, fibre-packed salad pairs rich black pudding with crisp apple, crunchy walnuts and nutty pearl barley, finished with a sweet honey and mustard dressing. 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 All recipesDinnerTurkey Turkey, chorizo and chestnut burgers by Michael Catling 10 June 2025 All the flavours of Christmas packed into a protein-rich burger, flavoured with cranberry sauce and sage. Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you’re looking to cut down on your red meat consumption, plus it uses up that jar of cranberry sauce that has been in your cupboard for far too long. Now, I know what you’re thinking: Turkey is tasteless, dry and a little boring. But mix in a little chorizo? That’s a game changer right there! The fat content in the chorizo not only adds moisture to the turkey mince, but also infuses the patty with deep paprika spice and a smoky kick. Think of it as a flavour booster, built right into each burger. The addition of chestnuts ramps up the fibre content and plays up to the Christmas vibe which is what this burger is all about! How To Make Turkey, Chorizo And Chestnut Burgers Chef Catling’s recipe notes Recipe: Turkey, chorizo and chestnut burgers Serving suggestions Frequently asked questions Tips & Notes To Know Add a pinch of bicarbonate of soda to your burger mix: This brilliant tip from Tom Kerridge helps to bind the proteins in the turkey mince, which stops the burger from sticking to your grill pan. Make it spicy: Add diced jalapeños or a sprinkling of dried chilli flakes to the turkey and chorizo mix. Batch cook: Double the quantities and freeze the extra burger patties. They’ll keep for up to 3 months and just need to be defrosted fully before following step 3. Turkey and chorizo burgers Serves: 2 Prep time: 5 mins, plus 30 mins resting time Cook time: 15 mins 15 mins Pin Print Ingredients 300g turkey breast mince30g Spanish chorizo (spicy), skin removed and diced60g cooked whole chestnuts, finely chopped25g cranberry sauce1/2 tsp onion granules1/2 tsp dried sage1/4 tsp ground allspicePinch of bicarbonate of sodaOlive oil, for brushing To serve2 brioche burger buns1 tbsp caramelised onion chutney1/4 small iceberg lettuce, finely shredded1/4 cucumber, cut into rings1 avocado, stoned and thinly sliced Instructions Step 1Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage, allspice and bicarbonate of soda. Season generously with salt and pepper and use your hands to bring everything together. Step 2Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up. Step 3Heat a griddle pan over a medium-high heat and preheat the oven to 180C. Step 4Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Cook for 3-4 minutes on each side or until nicely charred with bar marks. Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through. Step 5Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured. Step 6Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado. Step 7Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with all the usual sides. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Lettuce wrapped as a low carb, bunless option. Piled high with homemade chips, onion rings and peas. With a side order of sweet potato wedges, coleslaw and corn on the cob. Frequently Asked Questions How Do I Stop The Burger Patties From Breaking Up? The key to a loose textured burger is to avoid overworking the turkey mince. Use your hands to bring the mixture together, before shaping into patties. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfastBrunchVeganYeast 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 All recipesDinnerPorkYeast Free Pork souvlaki skewers with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 This budget-friendly kebab pairs grilled pork shoulder and vibrant peppers with a simple five-ingredient flatbread and tzatziki. This is my kind of Greek sharing dish. Grilled pork and peppers, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter, so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with peppers, a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the souvlaki for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki Skewers With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki skewers with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients For the pork souvlaki2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1For the pork souvlaki, mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto 4 metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfastYeast Free Apple and blackberry porridge by Michael Catling 4 June 2025 Who says you can’t have a dessert for breakfast? This apple and blackberry porridge has all the flavours of a winter crumble, but minus the added sugar and calories. I don’t subscribe to sticking with the tradition of oats, water and little else. This apple and blackberry porridge is basically a rife on a crumble and allows me to get on with a few other jobs while the apples and honey are bubbling away in their own juices. I save half for the top and use the rest as the base for the porridge. You can then go to town on the toppings (think pecan nuts and granola) to really capture the essence of a crunchy, crumble top. It’s my go-to recipe in the winter and leaves the house beautifully perfumed with ginger and cinnamon. How To Make Apple And Blackberry Porridge Chef Catling’s recipe notes Recipe: Apple and blackberry porridge Frequently asked questions Tips & Notes To Know Go nuts: I always insist on having some kind of crunch with my porridge. Usually it’s a toss-up between flaked almonds, walnuts or pecans, but the caramel-notes of the latter just edge it for me. They complement the tartness of the apples and berries perfectly. Make ahead: You can batch cook the apple compote and store in the fridge for up to 5 days. It goes great with pancakes and rice pudding. Picture perfect: I favour frozen blackberries over fresh for so many reasons nowadays, namely the price, convenience and shelf life. Stirring them into the porridge right at the end means they break down slightly, releasing their juices which then bleed beautifully into the porridge. Apple and blackberry porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1 eating apple (I used Pink Lady), cored and diced into 1cm cubes1/2 tsp ground sweet cinnamon1/4 tsp ground gingerPinch of nutmeg1 tsp runny honey60g rolled porridge oats1/2 orange, zest and juice180ml semi-skimmed milk180ml waterSmall handful of frozen blackberries To serve1 tbsp pecan nuts, toastedSmall handful of granola (no added sugar) Instructions Step 1Add the diced apple to a small saucepan with the ground cinnamon, ginger, nutmeg, honey and a splash of water. Pop a lid on and stew over a low heat, stirring occasionally, for 5 minutes until the apples have started to soften. Step 2Reserve half the apple mixture for later, then add the rolled porridge oats, orange juice and zest, milk and water to the pan. Step 3Set over a low-to-medium heat and bring to a gentle simmer, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4After 4 minutes, add the frozen blackberries with a pinch of salt and continue to cook the porridge for 3-4 minutes or until thick and creamy, Step 5Meanwhile, place the pecans in a small frying pan and toast over a medium heat for about 2 minutes. Tip onto a board and roughly chop. Step 6Loosen the porridge with extra milk, if desired, and decant into a bowl. Spoon the reserved apples over the top with a small handful of granola and the toasted pecan nuts. 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 Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Apple And Blackberry Porridge Vegan And Dairy Free? Use maple syrup instead of honey and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerLambYeast 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 All recipesBeefDinnerOne potSlow cooker Slow cooked beef chilli tacos by Michael Catling 14 June 2025 Let the slow cooker do the work with these bold beef chilli tacos, packed with smoky spices, tinned kidney beans and a triple hit of chilli heat. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using dried ancho chilli flakes, hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesSeafoodStarters Scallops with parsnip purée, chorizo crumb and prawn oil by Michael Catling 21 June 2025 Wow your dinner guests with this Masterchef-inspired scallop starter that champions wonky vegetables and prawn shells in the best way possible. This showstopping starter is the very reason I started my blog. My original post and picture went viral on Instagram several years ago and prompted me to turn a passion project into something more substantial. The recipe has evolved so much that it now includes a bunch of added extras, including a chorizo and panko crumb, parsnip crisps and a really intense prawn oil made from the shells and heads. This is nose-to-tail, root-to-shoot cooking so all the parsnip and the prawn heads and shells from my gambas pil pil recipe are used in some form. Do likewise with the scallop roe if your fishmonger chooses not to remove them. They’re a tasty bonus and my favourite bit of the scallop when pan-fried. How To Make Scallops With Parsnip Purée, Chorizo Crumb And Prawn Oil Chef Catling’s recipe notes Recipe: Scallops with parsnip purée, chorizo crumb and prawn oil Frequently asked questions Tips & Notes To Know Use a screaming hot pan: Scallops benefit from hard and fast cooking – and the best way to do that is with a smoking hot cast-iron skillet or frying pan. After placing the scallops in a hot pan, leave them alone for at least 90 seconds. They’ll release naturally when ready to flip. Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear. Buy wonky parsnips: Everything is being blitzed into a purée, so we’re not worried about looks here. Save yourself some cash and shop smart. Seek out prawn heads from your local fishmonger: So much flavour is wrapped up in the bits you don’t want to eat. Use them to make my prawn oil and it will see you through the next couple of weeks when stored in a sterilised glass jar in the fridge. Just drizzle over the top of a seafood risotto or pasta dish for an extra flavour bomb. Scallops with parsnip purée, chorizo crumb and prawn oil Serves: 4 Prep time: 15 mins Cook time: 40 mins 40 mins Pin Print Ingredients 20 queen scallops25g butter1/2 lemon, juiced For the prawn oil50ml olive oil50g prawn heads (ask your fishmonger) For the parsnip crisps1 parsnip, peeled and thinly sliced into rounds using a mandolinOlive oil spray, for roasting For the parsnip purée3 parsnips (about 300g), peeled and cut into small chunks200ml semi-skimmed milkSmall knob of butter For the chorizo crumb100g chorizo, finely diced40g panko breadcrumbs Instructions Step 1For the prawn oil, heat the olive oil in a small saucepan and once shimmering, add the prawn heads. Leave to bubble away gently over a low-to-medium heat for 15 minutes, stirring occasionally. The heads and shells will be bright orange. Step 2Preheat the oven to 160C. Pour the prawn oil through a fine sieve to remove any solids, pushing down on the heads to extract as much liquid and flavour as possible. Discard the prawn heads and shells. Once the oil has cooled, decant the liquid into a squeezy bottle and set aside. Step 3For the parsnip crisps, arrange the parsnip rounds on a lined baking tray and spray the tops with olive oil. Bake in the oven for 20-25 minutes, turning once and spraying again with olive oil, until golden at the edges and crisp. Step 4To make the parsnip purée, heat a large pan of salted water and add the chopped parsnips. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the parsnips are tender. Step 5Meanwhile, heat a small frying pan over a medium heat with a drizzle of oil. Once hot, add the diced chorizo and fry for 4-5 minutes, stirring regularly. Once crisp, add the panko breadcrumbs and some seasoning and stir well. Cook for 2 minutes more, then remove from the heat and keep warm. Step 6Once the parsnips are cooked, add to a blender with the butter and milk (you may need to use more or less than stated) and blitz to a purée. Season to taste and keep warm. Step 7Pat the scallops dry and season both sides with salt and pepper. Heat a large frying pan over a medium-to-high heat and add one tablespoon of butter. Once it begins to foam, fry the scallops for 1-2 minutes or until they form a nice, golden crust. Flip the scallops over and add the remaining butter. Step 8Continue to cook for 1 minute, basting the scallops in the butter as you go. The scallops should be slightly springy to the touch and have a slightly translucent centre (turn on the side to check). Once cooked, remove from the heat and finish with a squeeze of lemon juice. Step 9To plate up, swipe two dollops of parsnip purée in opposite directions across each plate. Arrange the scallops, parsnip crisps and chorizo crumb on top and finish with a drizzle of prawn oil. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Scallops? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBaking Chocolate and banana bars by Michael Catling 10 June 2025 Soft, chocolatey and surprisingly wholesome, these fibre-filled energy bars look indulgent but are naturally sweetened with banana for a quick, mid-morning energy boost. Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee. You don’t need any fancy equipment to assemble them. Simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler. To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo! How To Make Chocolate And Banana Bars Chef Catling’s recipe notes Recipe: Chocolate and banana bars Frequently asked questions Tips & Notes To Know Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars. Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin. Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter). Chocolate and banana bars Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients Olive oil, for greasing100g milk chocolate, broken into small chunks100g wholemeal plain flour50g caster sugar1/2 tsp baking powder1/4 tsp ground nutmeg1/2 tsp ground sweet cinnamon3 very ripe bananas, mashed30ml semi-skimmed milk50g butter, melted1 tsp vanilla extract1 large free-range egg, beaten Instructions Step 1Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside. Step 2In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt. Step 3In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg. Step 4Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top. Step 5Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean. Step 6Cool on a wire rack, then cut into 12 squares before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions? How Long Will These Chocolate And Banana Bars Keep For? Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them. I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat. Can I Substitute Wholemeal Flour For Plain Flour? You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling. When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Bounty overnight oats by Michael Catling 13 June 2025 This is the breakfast of dreams for bounty lovers, combining the creamy texture of overnight oats with the rich, indulgent flavour of chocolate and coconut. Whenever I think of Bounty Milk Chocolate, I think of my dad who eats all the miniatures in a tub of Celebrations. This comforting recipe combines two of his favourite things: chocolate and coconut in three different forms. The coconut milk drink makes the porridge vegan friendly, while the dairy-free cacao powder and cacao nibs adds a touch of richness and decadence to the oats. Simply mix all the ingredients together the night before and you’ll have a healthy breakfast ready and waiting for you in the fridge when you wake up. How To Make Bounty Overnight Oats Chef Catling’s recipe notes Recipe: Bounty overnight oats Frequently asked questions Tips & Notes to Know No cooking is required: As long as you know how to weigh out ingredients, you can make overnight oats in about 2 minutes. Make ahead: You can prepare a big batch of overnight oats in advance and they’ll last for 3-4 days in the fridge. Just divide the mixture between individual jars or containers, so you (and the kids) can grab a portion before you dash out of the door in the morning. Use old-fashioned rolled oats: Avoid instant oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Bounty overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats1 tsp cacao powder10g chia seeds1/2 tsp cacao nibs180ml coconut milk drink1 tsp maple syrup To serve1 tsp coconut flakes, crumbled1 dark chocolate square, grated Instructions Step 1Mix together the porridge oats, cacao powder, chia seeds and cacao nibs in a bowl. Stir in the coconut milk drink and maple syrup and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with coconut flakes and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerSeafood Easy prawn tikka masala with carrot and mint raita by Michael Catling 5 June 2025 My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms. Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in. My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis. How To Make Prawn Tikka Masala With Carrot And Mint Raita Chef Catling’s recipe notes Recipe: Easy prawn tikka masala with carrot and mint raita Frequently asked questions Tips & Notes To Know Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat. Easy prawn tikka masala with carrot and mint raita Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the tikka masala1 tbsp butter1 large white onion, finely chopped1 tbsp garlic and ginger paste100g tikka curry paste2 tbsp tomato purée1/2 x 400g tinned cherry tomatoes400ml fish stock1 red pepper, deseeded and cut into chunks2 x 180g pack raw king prawns, deveined125g Greek yoghurt (0% fat)1 tsp nigella seedsFresh coriander, leaves to garnish For the raita250g Greek yoghurt (0% fat)1 large carrot, peeled and grated2 tsp mint sauce Instructions Step 1To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed. Step 2Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised. Step 3Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices. Step 4Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened. Step 5Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt. Step 6Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerVeganVegetarianYeast Free Whole pumpkin stuffed with mixed grains and chestnuts by Michael Catling 1 September 2025 For a stunning meat-free roast, try this whole-roasted pumpkin with a Middle-Eastern inspired stuffing. Pumpkins aren’t just for Halloween. There are multiple varieties available during the autumn months and so many brilliant ways that you can bring them to life. This is one of my favourites: A whole roasted pumpkin that has been stuffed with all manner of goodies. It has a few flavours of Christmas (think cranberries, nutmeg and chestnuts), but with a strong Middle Eastern twist thanks to the vibrancy of the pomegranates, herbs, and a good whack of lemon juice. Make it for your next dinner party and everyone will be talking about it. How to Make My Whole Pumpkin Stuffed With Mixed Grains And Chestnuts Chef Catling’s recipe notes Recipe: Whole pumpkin stuffed with mixed grains and chestnuts Frequently asked questions Tips & Notes To Know Prioritise taste: Large, halloween-style halloweens, known as Jack o’ Lantern, might be good for carving, but they’re watery and often bland. Try to seek out smaller varieties if you can, like Crown Prince, Uchiki Kuri or Kabocha, which are sweeter and fuller in flavour. Got leftovers? Store the stuffed pumpkin in the fridge for up to 4 days and build your own salad or grain bowl using extra veggies and maple-glazed halloumi. Whole pumpkin stuffed with mixed grains and chestnuts Serves: 4 Prep time: 5 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 small-to-medium sized pumpkin2 tbsp olive oil30g walnuts, crumbled2 baby shallots, finely chopped1 x 250g microwavable pack of mixed grains1 garlic clove, crushed100g cooked chestnuts, sliced1/4 tsp chilli powderPinch of nutmeg30g dried cranberriesSmall handful of fresh flat-leaf parsley, finely chopped1/2 lemon, zest and juice To serve1 tbsp pomegranate seedsPomegranate molasses, to drizzle Instructions Step 1Preheat the oven to 180C. Wash the outside of the pumpkin thoroughly, then cut the top off. Scoop out the seeds and stringy bits inside, and save the former to roast later if you like. Rub the inside, outside and the pumpkin lid with 1 tablespoon of olive oil and plenty of seasoning. Step 2Place the pumpkin and lid on a baking tray and roast in the oven for about an hour. It’s ready when you can easily pierce through the skin with a knife and the flesh is soft, but not collapsing. Step 3Spread the walnuts out on a lined baking tray and toast in the oven for 10-15 minutes, shaking occasionally to stop them from scorching. Step 4Once the pumpkin is almost cooked, heat the remaining olive oil in a small frying pan over a medium heat and add the shallots. Sauté for 5 minutes or until soft but not coloured. Empty the packet of mixed grains into the pan and stir in the garlic, chestnuts, chilli powder and nutmeg. Cook for 2 minutes more. Step 5Add the cranberries, parsley, walnuts and the lemon zest and juice to the pan and toss everything together. Step 6Fill the pumpkin cavity with the stuffing and prop the lid on the side. Scatter over the pomegranate seeds and drizzle generously with the pomegranate molasses. Cut into large wedges to serve. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With The Pumpkin Seeds? Don’t toss them away. They make a brilliant and healthy snack that is rich in fibre and magnesium. Simply pat the seeds dry with kitchen paper and spread out on a baking tray. Toss with a little olive oil, seasoning and smoked paprika and roast in a preheated oven at 180C for 15-20 minutes, stirring halfway, until nicely golden and crisp. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerSide dishesVeganVegetarianYeast Free Spinach and red lentil dhal by Michael Catling 5 June 2025 Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre. I’ll confess that I’m not usually a big lentil eater, but this dhal is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day. I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again. After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy. Serve it alongside a couple of garlic and coriander naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat. How To Make My Spinach And Red Lentil Dhal Chef Catling’s recipe notes Serving suggestions Recipe: Spinach and red lentil dhal Frequently asked questions Tips & Notes To Know Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock. Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps. Grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh. Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz. Serving Suggestions Garlic and coriander naan breads. Rotis or parathas. Onion bhajis. Coconut, basmati or pilau rice. Spinach and red lentil dhal Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 300g red split lentils1 tbsp vegetable oil1 large brown onion, finely diced1/2 tsp yellow mustard seeds4 garlic cloves, crushed1 thumb size piece of fresh root ginger, finely chopped2 red chillis, skin pricked 3 times1 tsp ground turmeric1 tbsp tikka curry powder900ml vegetable stock8 frozen spinach pucks Instructions Step 1Rinse the red lentils under cold running water, drain and set aside. Step 2Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent. Step 3Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch. Step 4Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer. Step 5Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer. Step 6Stir in the spinach for the last 10 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Leftover Dhal? Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen. If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use. Are All Lentils The Same? The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenDinner Chicken leg traybake by Michael Catling 17 June 2025 Dinner today, lunch tomorrow – this all-in-one roast dinner will supercharge your veggies like never before. One of the great parts of preparing a thrifty chicken traybake like this is its adaptability: you can change up the vegetables, throw in some different herbs, and play around with the flavour combinations depending on availability and seasonality. The only thing that doesn’t change is roasting the chicken legs on the bone and with the skin on so the vegetables soak up all the chicken juices below. It’s an absolute game-changer and creates the best kind of chicken seasoning that brings this colourful traybake to life. How To Make My Chicken Leg Traybake Chef Catling’s recipe notes Recipe: Chicken leg traybake Frequently asked questions Tips & Notes To Know Use a roasting or cooling rack to elevate the chicken: As the legs roast, you want those juices to drip down, basting the vegetables below. Place a wire rack over a roasting tin or baking dish and spread the veggies out in a single layer underneath. Don’t overcrowd the tray: The vegetables need to roast, not steam, so leave space between the ingredients. Use two trays if needs be and rotate them so the chicken fat seasons both sets of vegetables. Batch cook and meal plan: Roast extra legs and use for wraps, salads, soups or grain bowls for lunches throughout the week. The leftover chicken will keep in the fridge for up to 4 days. Chicken leg traybake Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 2 sweet potatoes, cut into small chunks1 tbsp olive oil2 chicken legs, skin on1/2 tbsp smoked paprika1 tsp runny honey8 radishes1/2 yellow pepper, deseeded and cut into large chunks1/2 green pepper, deseeded and cut into large chunks1/2 tsp dried oregano12 tomatoes on the vine Instructions Step 1Preheat the oven to 200C. Coat the sweet potato in half the olive oil and some seasoning and spread out on a baking tray. Step 2Rub the chicken legs with the smoked paprika, the rest of the oil and some salt and pepper. Arrange on a rack which is just larger than the baking tray and place on top so the juices drip down on the potatoes below. Roast for 20 minutes. Step 3Remove the tray from the oven and drizzle the chicken legs with honey. Nestle the radishes and peppers in alongside the sweet potatoes and give everything a good shake. Roast for another 10 minutes before adding the vine tomatoes and oregano to the baking tray. Cook for another 15 minutes or until the potatoes are soft and the chicken legs are cooked through. Step 4Place the chicken legs on top of the vegetables and serve the traybake at the table with a side of salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 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 there are traces of blood, return the chicken legs to the oven for another 5 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken leg. The internal temperature should be at least 79ºC (175ºF). 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 All recipesChristmasDinnerTurkey Chinese-style turkey in hoisin sauce by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, leftover turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Chinese-Style Turkey In Hoisin Sauce Chef Catling’s recipe notes Serving suggestions Recipe: Chinese-style turkey in hoisin sauce Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Chinese-style turkey in hoisin sauce Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesLunchSaladsVegetarian Honey-glazed carrot, parsnip and halloumi salad by Michael Catling 21 June 2025 Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips. I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should. The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips. For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family. How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad Chef Catling’s recipe notes Recipe: Honey-glazed carrot, parsnip and halloumi salad Frequently asked questions Tips & Notes To Know Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook. Dry the halloumi before frying: This helps it crisp and stops it from going soggy. Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste. Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons. Honey-glazed carrot, parsnip and halloumi salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 x 500g pack Chantenay carrots, halved4 parsnips, peeled and halved lengthways2 tbsp olive oil, plus extra for brushing2 tbsp runny honey2 tsp wholegrain mustard1 x 225g pack halloumi cheese, sliced thinly200g pearled spelt1 vegetable stock cube1 lemon, juice to taste2 spring onions, sliced on the diagonal1 x 125g pack asparagus tips1/2 x 60g pack rocket leaves50g pecan nuts, toasted To serveExtra-virgin olive oil, to drizzle Instructions Step 1Preheat the oven to 190C. Step 2Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised. Step 3Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water. Step 4Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions. Step 5Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside. Step 6Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender. Step 7Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerPastaPorkYeast Free Pork meatballs and cherry tomato orzotto by Michael Catling 4 June 2025 Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto. When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite. I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite. Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes). Any leftovers can then be turned into arancini for tomorrow’s lunch. How To Make Pork Meatballs And Cherry Tomato Orzotto Chef Catling’s recipe notes Recipe: Pork meatballs and cherry tomato orzotto Frequently asked questions Tips & Notes To Know Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice. Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls. Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress. Pork meatballs and cherry tomato orzotto Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins Pin Print Ingredients For the meatballs500 pork mince (5% fat)1 banana shallot, finely chopped2 garlic cloves, crushed1 tbsp smoked paprika3 tbsp panko breadcrumbs30g parmesan cheese, finely grated1 large free-range egg, beaten For the orzotto24 cherry tomatoes, on the vine1 tbsp olive oil2 banana shallots, finely chopped2 garlic cloves, finely chopped300g orzo pasta1 litre of hot vegetable stock150g frozen garden peas1 lemon, zest and juice50g cream cheese40g parmesan cheese, finely grated, plus extra to serveLarge handful of fresh basil, finely chopped Instructions Step 1Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. Step 2Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up. Step 3Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes. Step 4For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch. Step 5Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more. Step 6Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto. Step 7After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes. Step 8Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes. Step 9Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean pork mince in this recipe as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Beef Beef and venison filo pie by Michael Catling 26 March 2026 This easy filo-topped pie is a great way to try venison, paired with beef in a rich, stew-like filling. Some people are uncomfortable cooking and eating venison, but deer is a healthier, more sustainable alternative to farmed meat. It’s got such a rich flavour that you don’t need to do a whole lot to it, which is why I’ve given it star billing alongside beef shoulder in this quick and easy pie. Shop-bought filo pastry is faff free and so incredibly pliable that you can get away with ripping a few sheets and generally doing as you please. It always guarantees a super crisp top, plus it’s far lower in calories and saturated fat than puff or shortcrust. I always have an emergency pack of filo pastry tucked away in the freezer whenever I’m craving a pie like this. How To Make My Beef And Venison Filo Pie Chef Catling’s recipe notes Recipe: Beef and venison filo pie Frequently asked questions Tips & Notes To Know Don’t skip the flouring stage: This creates a better caramelised crust on the beef and venison for maximum flavour. It also helps to naturally thickens the sauce as the pie cooks. Make ahead: The filling can be made a day in advance and refrigerated overnight. Simply reheat, top with filo and bake when ready. Keep it rustic with the pastry: Scrunch the filo loosely over the top rather than layering neatly This creates lots of crispy edges, which are the tastiest bits. Wait before serving. Let the pie sit for 5–10 minutes after baking. The filling will thicken slightly and be easier to plate up. Beef and venison filo pie Serves: 4 Prep time: 15 mins Cook time: 1 hour, 40 mins 1 hour, 40 mins Pin Print Ingredients 1 tbsp plain flour250g venison shoulder, diced250g beef shoulder, diced1 tbsp olive oil1 red onion, finely chopped2 medium carrots, peeled and finely diced3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1/8 tsp ground mixed spice1/4 tsp celery salt6 juniper berries, crushed1 tbsp tomato purée (double concentrate)2 dried bay leaves250ml beef stock175ml cranberry or red grape juice (no added sugar)4 sheets filo pastry1 medium free-range egg, beaten1 tsp white sesame seeds Instructions Step 1Mix the plain flour with salt and pepper, and toss with the diced venison and beef to coat. Heat half the olive oil in a large frying pan and add half the meat. Brown over a medium-high heat for 4-5 minutes until nicely caramelised, then remove with a slotted spoon and set aside. Repeat with the rest of the olive oil and venison and beef. Step 2Once the venison and beef is browned, add the red onion and carrots to the pan with a splash of water and sauté gently for 10-15 minutes or until softened and starting to colour. Step 3Stir in the garlic, rosemary, mixed spice, celery salt, juniper berries, tomato purée and bay leaves and cook for 2 minutes, stirring occasionally. Step 4Add the diced beef and venison back to the pan and pour in the beef stock and cranberry juice. Slowly bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 1 hour, stirring occasionally, until the sauce has thickened. Step 5 Take the pan off the heat, season to taste, and discard the bay leaves and juniper berries. Preheat the oven to 180C. Step 6Tip the filling into a round pie dish and remove the filo pastry from the fridge. Unwrap and place under a damp tea towel so the filo does not dry out. Step 7Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with the beaten egg. Scatter over the sesame seeds and bake in the oven for 20-25 minutes until golden and piping hot. Serve with mashed potato and steamed greens on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cracking? I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it. Why Is Glazing Important? Because we eat with our eyes, and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance, and texture of a wide range of dishes. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerRisottoSeafood Saffron seafood risotto by Michael Catling 13 June 2025 There’s a time and place for a bit of luxury – and this seafood medley risotto is one of those dishes I like to roll out on special occasions. There’s something undeniably luxurious about a well-made seafood risotto. It’s rich without being heavy, refined yet deeply comforting, and it’s capable of transporting you to the Amalfi Coast if you let your imagination wander far enough. Buy the best prawns, shrimps and scallops you can get your hands on and make them the star of the show in this ultra-decadent risotto, which is rich with saffron and the briny flavours of the sea. The seafood will overcook if you add it to the risotto at the start, so wait until the last 5 minutes before pan-frying everything separately. It’s worth the extra washing up just to get that beautiful golden crust on the scallops! How To Make Saffron Seafood Risotto Chef Catling’s recipe notes Recipe: Saffron seafood risotto What’s the secret to a great risotto – must read Frequently asked questions Tips & Notes To Know Use a screaming hot pan: Scallops really benefit from hard and fast cooking. Leave them alone for at least 90 seconds and they’ll release naturally when ready to flip. Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear. Take extra care: The scallop roe is more delicate than the actual muscle and can overcook quickly. Cook it separately or remove halfway if pan-frying both. Save some pennies: For a budget-friendly version, try using squid, mussels and clams. Saffron seafood risotto Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 2 tbsp olive oil1 white onion, finely chopped1.2 litres fish stock2 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed300g carnaroli risotto rice1/4 tsp saffron strands2 knobs of butter100g frozen peas1/2 lemon, juiced200g scallops, roe removed1 x 170g pack raw king prawns, peeled8 raw red shrimps, peeled To serve1 tbsp fresh chives, finely choppedExtra-virgin olive oil, to drizzle Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Add the garlic, fennel seeds and celery salt to the onions and stir-fry until fragrant; about 2 minutes. Step 3Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 4Add a ladleful of fish stock to the risotto base and cook gently over a low-to-medium heat, stirring regularly, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 5By the time the final 100ml of stock has been added, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 6To finish the risotto, add 1 knob of butter with the lemon juice and fold in the peas. Season to taste and remove from the heat. Leave the risotto to sit with the lid on while you prepare the seafood. Step 7Remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop. Pat each scallop dry with paper towels and season with salt. Step 8Heat the remaining butter in a large frying pan over a medium-high heat and add the scallops. Sear for 1-2 minutes on each side or until golden brown and opaque. Season with black pepper and keep warm. Step 9Using the same pan for the scallops, heat the remaining olive oil over a medium-high heat and stir-fry the prawns and shrimps for 3-4 minutes until pink and cooked through. Step 10Divide the risotto between bowls and top with the scallops, prawns and shrimps. Garnish with chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of each grain is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for at least 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). 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 Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBeefDinner Loaded beef tikka naan with curry fries and onion bhajis by Michael Catling 25 March 2026 Swap the bun for a garlic naan in this tikka-spiced beef burger, layered with crisp onion bhajis and served with fiery fries and raita I promise that you’ve never seen or tasted a dish like this. This Indian-inspired open sandwich is all about bold, punchy flavours and using up that tikka spice paste that has been wearing a hole in the door of your fridge. A soft, shop-bought garlic naan acts as the vessel for my tikka-spiced beef patty, which is topped with crisp onion bhajis, a spritz of lettuce, and a scattering of pomegranate seeds for a burst of sweetness and colour. Served with a refreshing cucumber and mango raita on the side, it’s the kind of vibrant, crowd-pleasing twist on a burger and chips that’s perfect for casual entertaining or a weekend spread. And while the curry-spiced fries might feel like an extra indulgence, they’re so good you won’t want to leave them off your plate! Everything You Need To Know To Make My Loaded Beef Tikka Naan With Curry Fries And Onion Bhajis Chef Catling’s recipe notes How to nail the cook on the fries Recipe: Loaded Beef Tikka Naan With Curry Fries And Onion Bhajis Frequently asked questions Tips & Notes To Know Don’t fancy shop-bought naan? You can go all out and make your own garlic and coriander naans using a skillet or frying pan. Choose the right beef mince: Ultra-lean beef will dry out, so opt for anything between 10-20% fat for a juicy burger. 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 during the cooking process. Indent the centre: Use your thumb to make a small dent in the middle of each patty. This prevents the burger from puffing up in the middle while cooking. Stop pressing your burgers with a spatula: Contrary to popular belief, it doesn’t make them cook any quick. Worse still, it squeezes out all those lovely juices which is lost flavour. Season the burgers just before cooking, not when shaping: Adding salt too soon draws moisture out of the meat. How To Nail The Cook On Your Fries The perfect potato: Floury spuds, like King Edward or Maris Piper, crisp up best because they are high in starch and low in water content. Just ensure they’re cut into equal-sized fries to ensure an even and consistent cook. High and dry: For a quicker cook, par-boil the cut potatoes first to remove their simple sugars and starches. After blanching, drain and spread the chips out in a single layer on a wire rack to air-dry for a good 10 minutes. Stacking or covering them will trap steam and make them wet and soggy. Preheat the oil: The chips should sizzle as soon as they hit the tray so give the oil a good 10-15 minutes to heat up in the oven. Bake smart: A crowded tray will make it difficult for air to circulate around each chip and cause them to steam, rather than crisp. If they don’t all fit in a single layer, separate between two baking trays. Loaded beef tikka naan with curry fries and onion bhajis Serves: 4 Prep time: 20 mins, plus 1 hour resting time Cook time: 45 mins 45 mins Pin Print Ingredients For the onion bhaji3 brown onions, finely sliced1/2 tsp cumin seeds1/2 tsp ground coriander75g gram flour1/2 tsp baking powder1/4 tsp ground turmeric1 tbsp fresh coriander, finely chopped1/2 tbsp garam masala1 large free-range egg, beatenVegetable oil, for brushing For the curry fries4 medium potatoes, skin on and cut into chips1 tbsp vegetable oil1 tsp smoked paprika1 tbsp tikka curry powder1/2 tsp ground turmeric For the burger500g beef mince (10% fat)1 red onion, grated2 tbsp tikka masala curry paste1/2 tsp ground fenugreek1 tsp cumin seeds1/2 tbsp garam masala2 tbsp fresh coriander, finely choppedVegetable oil, for brushing For the raita1/2 cucumber200ml Greek yoghurt (0% fat)Small handful of fresh coriander leaves, finely chopped2 tsp mango chutney To serve4 mini garlic and coriander naan breads1 iceberg lettuce, finely shreddedSmall handful of pomegranate seeds, for garnish Instructions Step 1To make the onion bhajis, place the onions in a bowl and sprinkle with salt. Leave to sit for an hour, then squeeze the onions to release the water. Step 2Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder. Step 3Sift the gram flour and baking powder into a bowl, then add the cumin and coriander powder with the turmeric, fresh coriander, garam masala and beaten egg. Stir in the onions and the onion juice and bring the mixture together with your hands, adding a little water if it feels too dry. Step 4Line one baking tray with baking parchment and form the mixture into eight patties. Space out evenly and brush the tops lightly with vegetable oil. Set aside. Step 5Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes while you add one tablespoon of vegetable oil to a large baking tray and place in the oven at 200C to heat up. Step 6To make the burgers, add the beef mince to a bowl and mix with the grated red onion, tikka curry paste, ground fenugreek, cumin seeds, garam masala and chopped coriander until just combined. Shape into 4 patties and place a small indent in the centre using your thumb. Cover the burgers with cling film and refrigerate for 15-20 minutes to firm up. Step 7Remove the tray from the oven and tip in the chips, smoked paprika, tandoori curry powder, turmeric and plenty of salt and pepper. Toss to coat in the vegetable oil and spread them out in an even layer. Return the roasting tin to the oven with the onion bhaji tray and cook for 35-40 minutes, turning once, or until the bhajis and chips are golden and crisp. Step 8To make the raita, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, fresh coriander and mango chutney and stir well. Season to taste, then cover and refrigerate until needed. Step 9Heat a griddle pan and brush both sides of the burgers with oil. Season generously with salt and pepper and cook for 3-4 minutes on each side or until well caramelised and cooked through. Step 10To plate up, toast the garlic naans and serve topped with a small handful of lettuce, followed by one burger and two onion bhajis. Add a scattering of pomegranate seeds and a large spoonful of cucumber and mango raita. Serve with the curry fries on the side and extra raita. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is 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. What Is Gram Flour? Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder. Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods section. What Oil Should I Cook The Chips In? Goose fat, duck fat and beef dripping are highly prized in restaurants but can be pricey to cook with at home. I use a neutral oil with a high smoking point, such as vegetable or sunflower oil. 0 comment 0 FacebookTwitterPinterestEmail
