Bookmark DinnerRecipeStir-FryVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchOne potRecipeVegetarianYeast Free Shakshuka by Michael Catling 20 June 2025 Ditch your morning scrambled eggs for this spicy one-pot wonder. If you’re cooking on a budget, this is one vegetarian dish you need to have in your repertoire. The eggs are gently poached in a smoky tomato sauce, which is packed full of peppers and store-cupboard spices. In North Africa, the dish is eaten for breakfast but it’s perfect for any meal of the day. Just a grab a hunk of crusty bread and get stuck in. How To Make Shakshuka Chef Catling’s recipe notes Recipe: Shakshuka Frequently asked questions Tips & Notes To Know Use a lidded frying pan or skillet: You’ll need to be able to cover the pan towards the end of this recipe – it’s essential for poaching the eggs.Make egg wells: Use a spoon to create little pockets for the eggs to sit in – this helps them to nestle into the sauce and cook evenly. Set a timer: How long you cook your eggs for comes down to personal preference. I like mine when the egg whites have just set and the yolks are perfectly runny, which takes around 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the tomato sauce, even after you take the pan off the heat. Shakshuka Serves: 1 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 tsp olive oil1 banana shallot, finely diced1/4 yellow pepper, deseeded and finely sliced1/4 green pepper, deseeded and finely sliced2 garlic cloves, crushed1/2 red chilli, finely chopped1/2 tsp cumin seeds1/4 tsp fennel seeds1/2 x 400g can peeled tomatoes1 tsp smoked paprika2 frozen spinach cubes1/2 tsp granulated sugar2 large free-range eggs To serve1 lime wedgeSmall handful of fresh coriander, finely chopped Instructions Step 1Heat the olive oil in the pan and toss in the shallot and peppers. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften. Step 2Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more. Step 3Tip in the peeled tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted. Step 4Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 5-8 minutes or until the eggs are just set. Step 5Scatter with fresh coriander before serving and garnish with lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Shakshuka? Shakshuka (or Shakshouka) is a Tunisian breakfast dish in origin, though it is also popular throughout North Africa and in the Middle East. Traditionally, the dish consists of eggs gently poached in a spicy tomato and pepper sauce with plenty of bread on the side to mop up the juices. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambOne potRecipeYeast Free Double-cooked Lancashire hotpot by Michael Catling 20 June 2025 Introducing the juiciest, most incredible way to cook lamb shoulder, with some seriously supercharged potatoes, carrots and onions layered between it. This hotpot is a one of those family favourites that’s simple to cook, but still gives off cheffy, bistro vibes when served at the table. I’ve gone all out by using lamb shoulder instead of mince and slow cooked it on the bone for 4 hours, so you’re left with some seriously tender meat and flavour-packed veggies. This part is best made a day in advance, so treat it as a weekend project and you can plan it in for Sunday lunch. The lamb is then shredded and sandwiched between thinly sliced potatoes in a casserole dish, so the bottom layer soaks up all the gravy goodness and the top turns golden and crisp. Your normal roast potatoes have got nothing on this! How To Make Double-Cooked Lancashire Hotpot Chef Catling’s recipe notes Recipe: Double-cooked Lancashire hotpot Frequently asked questions Tips & Notes To Know Use cheaper cuts of lamb: Go for shoulder, neck or chops (bone-in if possible). These cuts have more flavour and stay tender after slow cooking. You can even add extra root vegetables, like carrots, parsnips and butternut squash, to help bulk out the dish. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Got a mandolin? Now’s the time to use it. Slice the potatoes thinly and evenly so they cook at the same rate. Make ahead: This dish reheats beautifully and even improves in flavour the next day. Let it sit before serving: Rest the hotpot for 5 minutes after cooking to let the juices settle. This makes it easier to serve at the table. Double-cooked Lancashire hotpot Serves: 4 Prep time: 10 mins Cook time: 5+ hours 5+ hours Pin Print Ingredients 2 red onions, finely sliced4 rainbow carrots, peeled and cut into chunks1/2 garlic bulb, peeled and crushed2 dried bay leavesFew sprigs of fresh rosemary, leaves picked and finely choppedFew sprigs of fresh thyme, leaves picked750ml hot lamb stock1 tbsp tomato purée1.5kg lamb shoulder, bone in150ml red wine (I use red grape juice to keep it non-alcoholic and yeast-free)1 tbsp plain flour4 medium potatoes, peeled and thinly sliced into rounds30g butter, melted1 tbsp parmesan cheese, grated To serveFew sprigs of flat-leaf parsley, finely chopped Instructions Step 1Preheat the oven to 150C. Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in the oven for 4 hours or until the meat easily pulls away from the bone. Step 2Leave to cool, then chill in the fridge overnight so the fat hardens up around the lamb. Step 3Remove the lamb from the fridge and carefully remove the thin layer of fat on top with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside. Step 4Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red wine. Top up with the leftover stock to make 500ml of liquid and set aside. Step 5Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes. Step 6Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste. Step 7Preheat the oven to 180C. To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes. Step 8Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese. Step 9Bake the Lancashire hotpot in the oven for 60 minutes or until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end. Leave it to sit for 5 minutes, then garnish with chopped parsley before serving at the table. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is A Lancashire Hotpot? A Lancashire Hotpot is so much more than just meat, potatoes and vegetables. It’s a northern classic, celebrating lamb or mutton which is braised in its own juices until the meat pulls apart and melts in your mouth. The stew is sandwiched between layers of thinly sliced potatoes, so the top half crisps up in the oven while the meat and vegetables simmer below. It’s the perfect dish for the winter and a proper crowd pleaser for a dinner party. Is This Lancashire Hotpot Yeast Free? It can be if you leave out the red wine and use a yeast-free stock. Homemade is best, but Kallo also produce yeast-free stock cubes. They are quite salty, so taste as you go before adding extra salt. More expensive versions you can try include M&S frozen bone broth (chicken or beef) and Freja chicken bone broth. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingDessertRecipeYeast Free Yeast-free doughnuts by Michael Catling 6 June 2025 No yeast and no proofing is required to make a batch of these shallow-fried doughnuts at home. How you choose to top and fill them is up to you! I remember laying poolside on a family holiday to Greece, waiting expectantly for the waiter to emerge with a tray of doughnuts. It happened every afternoon without fail. The doughnuts were still warm from the oven, covered in sugar and filled with a vibrant strawberry jam. It was by far the best thing I ate that holiday – and nothing had ever come close to beating it until I stumbled upon Pinkbox Doughnuts in Las Vegas this year. They must have had 70 classic and gourmet doughnuts on the menu and I probably spent a good half an hour trying to convince my friends to buy a different one so I could sample as many flavour combinations as possible. I’m what you might call a doughnut fanatic and this no-yeast recipe is what I fall back on whenever my cravings get out of control. It requires very little technique or waiting time on your part, so there’s no need to worry about proofing for several hours. A combination of baking powder and bicarbonate of soda act as the raising agent in the dough, which is rolled, cut and then shallow fried – as opposed to deep fried – in a matter of minutes. Whether you glaze them, fill them or dip them is entirely up to you, but if your chin is not covered in jam, custard or sugar by the end of it you’re doing it wrong! How To Make Yeast-Free Doughnuts Chef Catling’s recipe notes Recipe: Yeast-free doughnuts Frequently asked questions Tips & Notes To Know Make sure the oil is hot enough: You want to hear the doughnuts sizzle as soon as they hit the pan, so aim for around 180C/350F. If you don’t have a thermometer to check, use a small piece of dough instead. If it sizzles and floats, the oil is good to go. Don’t crowd the pan: Fry the doughnuts in batches to keep the oil temperature stable. If it drops too much, the doughnuts will absorb the oil and turn greasy. Drain well: Place the cooked doughnuts on a wire rack over paper towels to soak up any excess oil. Again, no one wants a soggy doughnut! Coat while warm: If sugaring, roll the doughnuts while they’re still warm so the sugar sticks to the outside. If you’re adding jam, custard or chocolate, allow the doughnuts to cool fully to prevent the fillings or toppings from melting. Yeast-free doughnuts Serves: 15 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 500g plain flour175g granulated sugar, plus extra to coat1/2 tsp bicarbonate of soda2 tsp baking powder1 tsp salt1 tsp ground sweet cinnamon1/2 tsp ground nutmeg150ml buttermilk60g butter, melted2 large free-range eggsVegetable oil, for shallow frying Instructions Step 1In a bowl, mix all the plain flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg together and set aside. In a separate bowl, combine the butter with the eggs and buttermilk. Step 2Add the wet ingredients to the dry ingredients and whisk gently until just combined. Using your hands, transfer the dough to a lightly-floured work surface and knead lightly until the dough is soft and elastic. If it feels too sticky, add more flour. Step 3Roll the dough out so it is about 1/2 inch thick. Stamp out 12 doughnuts using a lightly oiled, 9cm cookie cutter and remove the holes using a bottle cap (or the smallest cookie cutter you have). Place each one on a tray in preparation for shallow frying and use the scraps to make as many doughnuts as you can (I managed an extra 3). Step 4Heat enough oil over a medium heat in a large frying pan so it covers about a third of the height of one doughnut. Step 5Once the oil has reached 180C in temperature, carefully lower three or four doughnuts in at a time and shallow fry for 3 minutes per side or until golden brown. Remove with a slotted spoon and place each doughnut on a wire rack, lined with kitchen paper, to drain the excess oil. Roll in sugar to coat and keep warm. Step 6Repeat the process with the remaining dough until all the doughnuts are cooked. Leave to cool slightly before adding any extra toppings or fillings. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Buttermilk And How Do You Make It? Buttermilk is a type of fermented milk, made from the liquid left behind from churning butter from cultured or fermented cream. It is most commonly used to provide moisture, tenderness and a slight tangy flavour to a variety of recipes, such as pancakes, dressings and marinades. To make a quick, homemade version, combine 1 cup of milk (about 250ml) with 1 tablespoon of white vinegar or lemon juice. Leave to sit for 10 minutes or so until the milk has thickened or curdled slightly. This is your buttermilk, ready to go.What Is The Difference Between Shallow Frying And Deep Frying? The main difference between shallow frying and deep frying lies in the amount of oil used and the cooking technique. Shallow frying uses less oil, so it’s often considered more economical and healthier. When shallow frying, food is half submerged in a single layer of hot oil and needs to be flipped halfway through cooking. Whereas in deep frying, food is completely submerged in hot oil, allowing it to cook quickly and evenly on all sides. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasPorkRecipeRisottoTurkey Leftover turkey and gammon risotto by Michael Catling 8 November 2025 Turn your Christmas day leftovers into tomorrow’s main by repurposing the gravy, gammon stock and the leftover turkey and ham to make this dreamy risotto. I refuse to let any leftovers go to waste and this is probably my favourite way to repurpose all the wonderful leftovers from your Christmas dinner and Boxing Day buffet. To do it properly, you need to use a combination of gravy and gammon stock to cook the risotto, before stirring in flakes of gammon and turkey at the end. I like to grate over a healthy portion of wensleydale, but any leftovers from your cheeseboard will work wonders and produce the most indulgent risotto you’ve ever tasted. How To Make Leftover Turkey And Gammon Risotto Chef Catling’s recipe notes Recipe: Leftover turkey and gammon risotto What’s the secret to a great risotto – must read Tips & Notes To Know A Christmas day dinner in risotto form: I used turkey and gammon, but any combination of meat, gravy or stuffing would work just as well. Be careful with the salt: Gammon is naturally very salty, so be sure to taste the risotto before you add any extra seasoning. Leftover turkey and gammon risotto Serves: 2 Pin Print Ingredients 200g leftover turkey100g gammon, finely chopped1/2 tbsp olive oil, plus extra for flash-frying1 small white onion, finely chopped1 tsp fresh thyme leaves, finely chopped1/8 tsp celery salt150g carnaroli risotto rice450ml gammon stock250ml leftover turkey gravy, plus 50ml to serve1 sprig fresh rosemary, leaves picked60g frozen peas1/2 tbsp cream cheese20g Wensleydale with cranberries, finely grated Instructions Step 1In a bowl, shred the turkey meat into strips and reserve the skin. Step 2Heat the olive oil in a shallow sauté pan over a low-to-medium heat. Add the onion and gently cook for 10-15 minutes or until the onion is soft but not coloured. Add the thyme leaves and celery salt and cook for 1 minute more. Step 3Pour the gammon stock and turkey gravy into separate saucepans and bring to a simmer on a low heat. Step 4Turn the heat up slightly under the onions and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 5Add a ladleful of gammon stock to the risotto and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time, followed by the gravy. Continue to simmer and stir regularly but not constantly. Step 6Meanwhile, place a small frying pan over a medium-high heat and add the turkey skin. When it starts to sizzle and release its fat, add the rosemary leaves and toss to coat. Continue to fry until the turkey skin is golden and crisp; about 2 minutes. Pat the turkey skin and rosemary dry on kitchen paper and set aside. Step 7With 3 ladlefuls of gravy left, add the gammon and turkey to the risotto and stir to combine. Step 8By the time the final ladleful of gravy has been absorbed, the risotto should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 9To finish the risotto, stir in the peas and continue to cook for 1 minute. Season to taste with salt and pepper, then remove the pan from the heat and stir in the cream cheese and grated Wensleydale cheese. Step 10Cover with a lid and leave the turkey and gammon risotto to sit for 5 minutes before dividing between bowls. Create a little well in the centre for the leftover gravy and garnish with the crispy rosemary leaves and turkey skin before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Consider the cooking time If you throw the chicken in at the start of the process, the meat will be overcooked by the time the dish is finished. Add it halfway through cooking and let it poach in the liquid. 9. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 10. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 11. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerLambRecipeYeast Free Lamb biryani by Michael Catling 5 June 2025 Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. Comfort food doesn’t get much better than this. I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food. Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands. I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven. This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish. How To Make Lamb Biryani Chef Catling’s recipe notes Recipe: Lamb biryani Serving suggestions Frequently asked questions Tips & Notes To Know Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky. Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow. Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside. Lamb biryani Serves: 4 Prep time: 15 mins, plus 2 hours for marinating Cook time: 3 hours 3 hours Pin Print Ingredients For the marinade125ml natural yoghurt (0% fat)1 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/2 tsp cayenne chilli pepper1/4 tsp ground turmeric1/2 tbsp smoked paprika1/2 tbsp lemon juice1 garlic clove, crushed500g lamb neck, trimmed of fat and cut into chunks For the curry1 tbsp olive oil, plus extra for greasing2 white onions, finely sliced4 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped2 tbsp tikka curry paste1/2 tsp cumin seeds1 tsp ground turmeric350ml lamb stock8 dried curry leaves For the rice1 mug brown basmati rice3 mugs vegetable stock1 cinnamon stick2 cardamon pods2 dried bay leaves75ml semi-skimmed milkPinch of saffron75g raisins1 carrot, peeled and grated1/2 lemon, zested1 tbsp fresh coriander, finely chopped To serve2 tbsp pomegranate seeds25g cashew nuts, toasted Instructions Step 1For the marinade, place the yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic. Step 2Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight. Step 3Rinse the rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients. Step 4Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy based frying pan with a tight-fitting lid. Add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside. Step 5Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more. Step 6Pour in the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened. Step 7After 1 hour, add the rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente. Step 8Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves. Step 9Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside. Step 10To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins. Step 11Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander. Step 12Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes. Step 13Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions With a side order of garlic and coriander naan breads and onion bhajis. As part of a thali with a chicken korma and prawn tikka masala. Frequently Asked Questions What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water, milk or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeVeganVegetarian Tofu katsu curry by Michael Catling 14 June 2025 Not just for vegans, this Japanese-inspired katsu curry is packed full of flavour and hidden veggies. Your trip to Wagamama can wait. I used to be a tofu sceptic, unwilling to buy, let alone try, a piece given to me in a vegan restaurant. I’ve since seen the error of my ways. On its own, tofu is bland and unmemorable. Pair it with a funky, katsu curry sauce like this, however, and it becomes a brilliant carrier of flavour, the kind that will keep you coming back for seconds. Take the time to breadcrumb the tofu and you’ll come close to mimicking the look and texture of fried chicken cutlets. Your vegan friends will love you for it! How To Make Tofu Katsu Curry Chef Catling’s recipe notes Recipe: Tofu katsu curry Frequently asked questions Tips & Notes To Know Choose the right tofu: Firm tofu is the one we’re after because of its versatility and ability to holds its shape under high temperatures. Silken tofu is better used for soups and smoothies because of its soft, custard-like texture. Make a big batch of the katsu curry sauce: You’re already going to the effort, so why not double the recipe? The sauce lasts for a week in the fridge and can be used as the moist maker in a katsu sando or salad. Tofu katsu curry Serves: 2 Prep time: 15 mins Cook time: 30 mins 30 mins Pin Print Ingredients For the tofu1 x 280g pack naked firm tofu, cut into fingers50g plain flour30ml dark soy sauce (reduced salt)125g stale wholemeal bread For the katsu curry sauce1 tbsp vegetable oil2 shallots, finely chopped1 garlic clove, crushed2cm piece fresh root ginger, peeled and grated2 tbsp mild curry powder1 tsp ground turmeric1 tbsp plain flour300ml vegetable stock100ml coconut milk1 tsp dark soy sauce (reduced salt)1 tsp palm sugar To serve150g basmati rice60g frozen edamame beans1 tbsp black sesame seeds2 spring onions, finely sliced Instructions Step 1Preheat the oven to 200C. Step 2In a large bowl, mix the flour with enough water to make a runny batter (the consistency should be like double cream). Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations. Toss the tofu fingers in the soy sauce, then dip each piece in the batter. Step 3One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in the oven for around 30 minutes, turning once, until golden brown. Step 3To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant. Step 4Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and blitz with a hand blender until silky smooth. Step 5Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside. Step 6To serve, divide the rice between bowls and top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans and spring onions before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tofu? Tofu, or bean curd, is a high-protein, low-fat meat substitute, made by curdling fresh soy milk and pressing the curds into solid blocks, similar to how cheese is made from milk. The amount of pressing determines the final texture (soft or firm). Soft (or silken tofu) is often used as a replacement for dairy in recipes, whereas firm tofu is denser and easier to slice and cook, making it great for scrambling, stir-frying, grilling or adding to (miso) soups. Tofu is neutral in flavour, meaning it absorbs the spices, seasonings and sauces it’s cooked with. You can use it instead of chicken in a variety of dishes, starting with my katsu curry. The Turmeric Has Stained My Hand Blender Yellow. What Should I Do? This is the bane of my life. I now have one wooden spoon and one blender which I use specifically for curries as a result of the staining. If you act quickly enough, you can remove some of that yellow tinge by rinsing your hand blender immediately under warm water with a little baking powder. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerParty FoodRecipeStarter Thai satay chicken kebabs by Michael Catling 24 June 2025 Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element. I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental. Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe. I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter. I made a big batch for my last dinner party and they were all gone within 30 minutes. How To Make Thai Satay Chicken Kebabs Chef Catling’s recipe notes Recipe: Thai satay chicken kebabs 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. Leave to soak in water for 30 minutes before threading with the chicken. Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days. Thai satay chicken kebabs Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins Pin Print Ingredients 1 tbsp runny honey50g chunky peanut butter2 tsp light soy sauce (reduced salt)1/2 tbsp Thai red curry paste1/2 tbsp lime juice, plus extra for the salad2 garlic cloves, crushed1 tsp Thai fish sauce25g natural yoghurt (0% fat)2 skinless chicken breasts, cut into large chunksVegetable oil, for brushing To serve1 tsp white sesame seedsSmall handful of fresh coriander leaves, finely chopped1/2 red chilli, finely sliced Instructions Step 1Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce. Step 2Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers. Step 3Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through. Step 4Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish. Step 5Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. Wrapped up in a roti or garlic and coriander naan – posh kebab style. As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side. 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 to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. 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) 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 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingDessertRecipeYeast Free Peach and raspberry cobbler by Michael Catling 21 June 2025 Cosy and rustic, but still a little fancy with the spiral top, this old-school pudding is like a fruit stew with dumplings — soft, warm and very comforting. Some dishes really don’t sound very appetising. I can only assume that’s why you rarely hear about this self-saucing pudding anymore, but I think it’s about time we brought it back. A cobbler is like a pretty cousin of a crumble and lends itself to just about any kind of fruit, be it fresh, frozen or tinned. Here, I’ve used a combination of frozen raspberries and fresh peaches to mirror the flavours of a Rekorderlig cider (my fiancée is a big fan). The dumplings are then rolled into spirals and carefully arranged on top of partially-stewed fruit. After 25-30 minutes in the oven, the dumplings will be light, golden and fluffy while the peaches and raspberries will turn beautifully jammy and syrupy, kind of like a loose fruit compote or jam that hasn’t fully set. Serve with ice cream for a beautifully indulgent summer pudding. How To Make Peach And Raspberry Cobbler Chef Catling’s recipe notes Recipe: Peach and raspberry cobbler Frequently asked questions Tips & Notes To Know Use fresh or frozen fruit: Fresh is best when in season, but frozen tends to be cheaper and there’s no need to thaw it either. Simply toss in a little cornflour to absorb the extra liquid. Mix up the flavour combinations: Raspberry and peach are a classic combo, but apple and blackberry, rhubarb and ginger, or cherry and dark chocolate all work wonderfully too. You could even add a little liquor or bourbon if you want to make it really fancy and grown-up. Don’t over mix the dumpling dough: Overdoing it makes dense dumplings instead of fluffy ones. Mix until just combined and make sure you leave a little space between each dumpling when assembling. This will allow steam to escape the filling so you’re not left with a soggy bottom. Bake until bubbling: The fruit should be frothing around the edges — that’s how you know it’s cooked and nicely thickened. You can cover the top loosely with foil if the dumplings are browning too much. Peach and raspberry cobbler Serves: 6 Prep time: 15 mins Cook time: 35 mins 35 mins Pin Print Ingredients 50g butter, cut into small pieces, plus 15g melted and extra for greasing the dish1 tbsp cornflour1 tbsp soft brown sugar2 oranges, juiced and zest from 15 ripe peaches, halved, stoned and thinly sliced250g fresh or frozen raspberries200g self-raising flour100g caster sugarPinch of ground nutmeg1 tsp ground sweet cinnamon75ml semi-skimmed milk Instructions Step 1Lightly butter a shallow circular dish. Heat a small saucepan and tip in the soft brown sugar, cornflour, orange juice and zest. Mix well. Step 2Stir in the raspberries and peach slices and slowly bring to the boil. Turn the heat down and cook gently until the fruit has softened and the sauce is syrupy. Tip into the prepared dish and set aside. Step 3In a mixing bowl, rub the butter into the self-raising flour until it resembles breadcrumbs, then stir in half the caster sugar and nutmeg. Mix the remaining sugar with the cinnamon and set aside. Step 4Preheat the oven to 180C. Add the milk to the dry ingredients and mix until just combined to form a soft dough. Turn out onto a lightly floured surface and knead briefly. Step 5Roll into a thick sausage shape, about 25cm wide. Brush with melted butter and sprinkle evenly with the cinnamon sugar. Roll up from one long side and cut into 12 even slices. Step 6Arrange the dumplings around the dish in a pinwheel shape, leaving little gaps where possible to allow the steam from the fruit to escape. Step 7Bake the cobbler in the oven for 25-30 minutes or until the topping is golden and the fruit is bubbling around the edges. Leave to cool for a few minutes before serving with ice cream or custard. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will A Cobbler Keep For? A cobbler is at its best the same day it is made. It will keep in the fridge for around 3 days, but the topping is nowhere near as good or crisp second time round. To reheat, just pop in the microwave for a minute or so. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark PorkRecipe Pork and chorizo chilli con carne by Michael Catling 10 June 2025 Elevate your chilli con carne with a double dose of pork. Whether you like it mild or with a fiery kick, this recipe is fully customisable and endlessly versatile. When my friends ask me what my signature dish is, this chilli con carne immediately springs to mine. Made with pork mince, chorizo and taco mixed beans, it’s the ultimate one-pot wonder that gets better with time. To appeal to the masses, there is no brute chilli heat or heavy duty chillis in the base. Instead, the chorizo and paprika act as the keynote spices and add a gorgeous smokiness without the overwhelming heat. To keep the cost under £1.50 per portion, I’ve used pork mince instead of beef mince and added a tin of spicy taco mixed beans which is one of the best ‘cheat’ ingredients you can buy. It’s the perfect recipe for batch cooking and since all the prep is done at the start, you can let it tick away for a couple of hours while you get on with your day. How To Make Pork And Chorizo Chilli Con Carne Chef Catling’s recipe notes Serving suggestions Recipe: Pork and chorizo chilli con carne Frequently asked questions Tips & Notes To Know Brown the meat properly: Don’t just ‘grey’ the mince – brown it in batches so it catches slightly and caramelises. This adds depth and umami. Tone down the spice: If the chilli con carne is too hot, mellow the sauce with a dollop of yoghurt or sour cream when serving. Got leftover pulled pork? Use that instead of pork mince – just add it in after step 3 and follow the rest of the recipe. Pork and chorizo chilli con carne Serves: 4 Prep time: 5 mins Cook time: 2 hours, 10 mins 2 hours, 10 mins Pin Print Ingredients 1 tbsp vegetable oil500g pork mince (5% fat)50g chorizo, diced1 large red onion, finely chopped2 small carrots, peeled and finely diced3 large garlic cloves, crushed1 tbsp tomato purée (double concentrate)1 tbsp chipotle chilli paste, optional1 tsp cocoa powderLarge bunch of fresh coriander, leaves and stalks separated and finely chopped1 green pepper, deseeded and cut into small chunks1 red pepper, deseeded and cut into small chunks1 tsp ground allspice1 tsp ground cumin1 tsp smoked paprika1/2 tbsp cayenne pepper500ml tomato passata200ml beef stock1 dried bay leaf1 small cinnamon stick1 tsp granulated sugar1 tbsp balsamic vinegar1/2 tbsp dried oregano1 x 395g can spiced taco mixed beans To serve1 lime, cut into wedges50g Greek yoghurt (0% fat)1 red chilli, finely sliced Instructions Step 1Heat half the vegetable oil in large non-stick frying pan over medium-high heat. Add the pork mince and chorizo to the pan, breaking it up with a spoon as you go (do this in batches if needed to avoid steaming the meat). Brown the mince for at least 5 minutes until there are no more pink bits visible and the chorizo is starting to sizzle. Remove with a slotted spoon and transfer to a plate. Step 2Add the remaining oil to the same pan and stir in the onion and carrots. Sauté gently for 10-15 minutes until softened and the onions are starting to colour. Step 3Add the garlic, tomato purée, chipotle chilli paste (if using), cocoa powder, coriander stalks, peppers and all the dried spices and stir-fry for 2 minutes more. Pour in the tomato passata and beef stock. Add the bay leaf, cinnamon stick, sugar and balsamic vinegar and stir well. Step 4Put the mince and chorizo back in the pan and bring to boil. Turn the heat down, cover and simmer for 90 minutes, stirring occasionally. Step 5Add the taco mixed beans and oregano to the chilli con carne and cook uncovered for another 15 minutes or until the sauce is nicely reduced. Season to taste and discard the bay leaf and cinnamon stick. Step 6Transfer the pork and chorizo chilli con carne to a serving bowl and garnish with lime wedges. Top with a dollop of Greek yoghurt and a scattering of coriander leaves and sliced red chilli, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With rice, couscous or bulgur wheat. Loaded over nachos – add cheese, grill, and enjoy. Spooned into a jacket potato. Tucked into taco shells or wrapped up in a burrito with salad. With a side order of sour cream, avocado and salsa – a triple whammy of flavour bombs! Served over cauliflower rice or in lettuce cups as a low-carb option. Frequently Asked Questions What Percentage Of Pork Mince Should You 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 mince 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 ChickenDinnerRecipe 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 DinnerLambRecipeSlow cooking Moroccan lamb stew by Michael Catling 11 June 2025 Slow cooked in an Instant Pot until the lamb melts in your mouth, this nourishing bowl of goodness borrows the flavours of a Moroccan tagine and is layered with vibrant vegetables, fragrant spices and that bag of fruit and nuts leftover from Christmas. A shared love affair revealed itself recently: One of my best friends can’t live without their slow cooker. It’s probably the one kitchen accessory I rely on the most during weekdays. It’s such a massive time and energy saver, plus it’s by far the best cooking method to break down cheaper cuts of meat like lamb neck. Here, I’ve used it in a non-traditional sense to cook this Moroccan-inspired stew, which is packed full of vibrant veggies, nuts, dried fruit and a whole manner of herbs and spices. The ingredients list is longer than most, but it pays you back in the most delicious way possible. Everything You Need To Know To Make My Moroccan Lamb Stew Chef Catling’s recipe notes Serving suggestions Recipe: Moroccan lamb stew Frequently asked questions Tips & Notes To Know Choose the right cut of lamb: I used neck but tough, cheaper cuts like shoulder or shanks work best as they break down beautifully over time. Balance sweet with savoury: Tagines and stews from Africa and the Middle East traditionally combine dried fruits (like apricots, dates or raisins) with spices. Don’t skip this sweet element, it’s part of the magic. Don’t throw away chickpea water: The liquid, known as aquafaba, mimics egg whites in recipes when whipped or emulsified. Three tablespoons equates to 1 egg, so use as a vegan alternative in cakes, cookies or batters. It will keep for up to 5 days in the fridge. Thickening tactics: If the sauce looks too watery, remove the lid and cook on high for the last 30 minutes to let the steam escape and reduce the sauce. Alternatively, mix cornflour with cold water to create a slurry and pour the contents into the pot, bit and bit, until it reaches your desired consistency. Season at the end: Slow cooking can dull the flavour, so wait until the end to adjust the seasoning. Moroccan lamb stew Serves: 4 Prep time: 15 mins Cook time: 7 hours 7 hours Pin Print Ingredients 1 tbsp olive oil350g lamb neck, trimmed and cut into 3cm pieces1 red onion, finely chopped2 carrots, peeled and chopped1/4 tsp ground turmeric1 tsp ground ginger1/2 tbsp ground cumin1/2 tbsp smoked paprika1/2 tsp cayenne chilli powder1 green pepper, deseeded and cut into chunks1 x 400g tin chopped tomatoes1/2 tbsp tomato purée250ml lamb stock50g dried apricots, chopped50g dried prunes, chopped2 garlic cloves, crushed1 cinnamon stick1 tbsp runny honeyPinch of saffron, mixed with warm water1 x 400g tin chickpeas, drained1 aubergine, cut into bite-size chunks To serve2 tbsp flaked almonds, toasted1 tbsp fresh coriander, finely chopped1 tbsp fresh flat-leaf parsley, finely chopped Instructions Step 1Heat the olive oil in a pan over a medium heat, then brown the lamb on all sides and transfer to your slow cooker or Instant Pot. Step 2In the residual oil, add the onions and carrots to the pan and sauté for 4-5 minutes until starting to colour, then add to the lamb. Step 3Add all of the dried spices, green pepper, chopped tomatoes, tomato purée, lamb stock, apricots, prunes, garlic, cinnamon stick, honey and saffron to the slow cooker, then stir well. Step 4Cook the lamb stew on high for 6 hours, then stir in the chickpeas and aubergine. Cook for 1 hour more, then transfer to a serving dish and stir through the flaked almonds. Sprinkle with the fresh coriander and parsley before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Couscous, bulgur wheat or quinoa. Khobz (a Moroccan bread) or a warm pitta to scoop up the tagine. A side salad of lettuce, beetroot and pickled vegetables. Hummus, olives and baba ghanoush as part of a mezze platter. Frequently Asked Questions 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 BreakfastDrinksRecipe Peanut butter and banana smoothie by Michael Catling 9 June 2025 Peanut butter is not just for spreading on toast. Simply blitz with frozen banana, oats, chia seeds, cinnamon and your favourite milk to make a speedy protein shake after your workout. If you can’t stomach a big breakfast, this is the perfect on-the-go solution, especially in the summer. The peanut butter and milk provides a great mix of healthy fats and protein, while the chia seeds, oats and banana keep you feeling fuller for longer. A scoop of protein powder is optional, but this recipe is nutritionally balanced without it and will help to stave off any hunger cravings until lunch. Peanut butter and banana smoothie Serves: 2 Prep time: 5 mins Pin Print Ingredients 3 tbsp peanut butter2 large frozen bananas550ml semi-skimmed milk2 tbsp rolled porridge oats1/2 tbsp chia seeds1/2 tsp ground sweet cinnamon2 scoops of unflavoured protein powder Instructions Step 1Place the peanut butter, frozen bananas, oats, milk, chia seeds, cinnamon and protein powder (if using) in a blender and blitz until smooth. (If you prefer a thicker or smoother consistency, just add more or less milk). Step 2Divide between glasses and top with a few ice cubes before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark RecipeSeafoodStarter 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 LambOne potRecipeSlow cookingYeast Free Slow-cooked lamb shoulder with boulangère potatoes by Michael Catling 23 June 2025 Revamp your Sunday roast with the ultimate lamb and potato combo, traybake style. A picture doesn’t do this dish justice. Lamb is by far my favourite meat for a roast dinner – and this is my favourite way to cook it. A large lamb shoulder, coated in a punchy garlic and paprika marinade, left to cook low and slow until the skin is crisp and gnarly and the meat literally pulls away from the bone. Now for the best bit: the sliced potatoes act as a trivet for the lamb and catch all those gorgeous juices as they trickle down. Think duck fat roasties, but better! While the lamb rests, set aside a good 30 minutes to crisp up the potatoes – the result is truly spectacular. How To Make Slow-Cooked Lamb Shoulder With Boulangère Potatoes Chef Catling’s recipe notes Recipe: Slow-cooked lamb shoulder with boulangère potatoes Frequently asked questions Tips & Notes To Know Buy bone-in lamb shoulder: It has more flavour than boneless cuts and is a lot more juicier, too. It’s ideal for slow cooking as the collagen breaks down and bastes the meat naturally. Embrace the lighter touch: Boulangère potatoes are a healthier alternative to the richer gratins you might know and love, like dauphinoise potatoes. There’s no cream here, just lamb stock, onions and a few herbs. The result is beautiful tender potatoes with a golden, crispy top. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Slice the potatoes evenly and thinly: Now’s the time to put your mandolin to good use. If you don’t have one, aim for a 2-3mm thickness for each potato slice. Let the lamb sit in its juices for 10 minutes after cooking: The fat will naturally rise to the top and separate from the jus. You can either use a spoon to gently skim off the top oily layer or, better still, use your gravy separator jug to leave the fat behind. Slow-cooked lamb shoulder with boulangère potatoes Serves: 4 Prep time: 10 Cook time: 4+ hours 4+ hours Pin Print Ingredients 1 tbsp olive oil1/2 tbsp smoked paprika1 tsp dried rosemary4 smoked garlic cloves, 2 crushed, 2 sliced2kg lamb shoulder, bone in4 large waxy potatoes, peeled and cut into 2cm slices2 brown onions, peeled and thickly sliced2 dried bay leavesSmall handful of fresh thyme500ml lamb stock1 tbsp plain flour1 tsp redcurrant jelly1 tsp cornflour, optional Instructions Step 1Preheat the oven to 220C. In a pestle and mortar, mix the olive oil, smoked paprika, rosemary and crushed garlic cloves together and pound to a paste. Trim the fat from the lamb, then spread the paste all over the shoulder until thoroughly coated. Step 2Place the lamb shoulder in a deep roasting tin, skin-side up. Using a sharp knife, make several incisions all over the meat and insert the garlic slices into the holes. Roast the lamb shoulder for 40 minutes. Step 3Meanwhile, add the potatoes to a pan of salted boiling water and cook for 4 minutes. Drain well and leave to steam dry on a wire rack for 15 minutes. Step 4Remove the lamb from the tin and place the potatoes and onions in the bottom. Add the bay leaves and thyme sprigs and pour over the lamb stock. Place the lamb shoulder back on top, skin-side up, and cover the tin tightly with tinfoil. Step 5Turn the oven down to 150C. Roast the joint for 4 hours, basting occasionally, until the lamb is tender and the meat is starting to pull away from the bone. Step 6Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy. Step 7Pour the lamb fat from the tin into a fat separator and put the boulangère potatoes back into the oven. Increase the heat to 220C and cook for 30 minutes, turning once, until crisp and golden. Step 8Once the liquid fat has floated to the top of the jug (this will take about 10 minutes), pour the juices into another measuring jug until only the fat remains in the separator. Top up the lamb cooking liquid with boiling hot water to make 350ml. Set aside. Step 9Heat one tablespoon of the lamb fat into a small saucepan over a medium heat and whisk in the plain flour. Cook out for 2 minutes, stirring regularly, so a smooth paste forms. Step 10Stir in the lamb cooking liquor with the redcurrant jelly and bring to the boil. Turn down to a simmer and leave to blip away gently for 10 minutes. If you like a thick gravy, mix some cornflour with a splash of cold water and whisk into the gravy until smooth and glossy. Step 11Shred the slow-cooked lamb shoulder and serve alongside the boulangère potatoes with the lamb gravy on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Boulangère Potatoes? Translated as baker’s potatoes, boulangère potatoes are a lighter and lower calorie alternative to dauphinoise potatoes that tastes every bit as luxurious. Thinly sliced potatoes are layered with onions and cooked slowly in a rich stock until it starts bubbling at the edges. My version is pimped up with smoked garlic, thyme and redcurrant jelly, which adds an extra depth of flavour to this French classic. How Do You Thicken The Sauce? Mix 1 tablespoon each of cornflour and water until well combined. Gradually stir the cornflour slurry into the lamb gravy until it reaches the desired consistency. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme can be used in place of dried. A good ratio is 1:3, so instead of using 1 teaspoon of dried rosemary, use 1 tablespoon of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingChristmasDinnerRecipeVegetarian Parsnip and chestnut tarte tatin by Michael Catling 1 November 2025 A pack of puff pastry provides endless inspiration for fuss-free meals. This savoury twist on a French classic is one of my all-time favourites and makes a wonderful alternative to a traditional Christmas dinner. If we can agree that Christmas is all about indulgence and decadence, there has to be a place on your dinner table for this vegetarian showstopper. Most tarte tatins on restaurant menus are of the sweet variety, but my savoury twist combines the flavours of Christmas by championing roast parsnips and chestnuts, which are coated in a sweet and sticky maple and mustard glaze. The big reveal is guaranteed to impress your guests and may even convert a few meat eaters along the way. My dad happens to be one of them. How To Make My Parsnip And Chestnut Tarte Tatin Chef Catling’s recipe notes Recipe: Parsnip and chestnut tarte tatin Frequently asked questions Tips & Notes To Know Smaller is better: Slender parsnips are sweeter and more tender. Larger ones can be woody in the centre – if using, cut out the tough core. Guard against a soggy bottom: Bake Off fans will know this is a cardinal sin, so preheat a baking sheet in the oven and place your tart pan directly on top for extra insurance. Allow the tarte tatin to cool slightly before flipping: Let the pastry rest for 5 minutes after baking, then carefully run a knife around the edge before inverting the pan onto a plate. Too hot and the maple and mustard ‘caramel’ may splatter; too cool and it may stick. Parsnip and chestnut tarte tatin Serves: 4-6 Prep time: 5 mins Cook time: 65 mins 65 mins Pin Print Ingredients 1 tbsp olive oil3 parsnips, trimmed and cut into spears125g baby shallots, peeled and halved2 tbsp butter3 tbsp maple syrup2 tbsp balsamic vinegar100g cooked chestnuts, halved1 tbsp wholegrain mustard1 tbsp fresh thyme, leaves only1/2 x 500g pack readymade puff pastry Instructions Step 1Heat the olive oil in a large ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides. Step 2Place an empty baking tray in the oven and preheat to 180C. Add the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard and thyme leaves to the pan and pour in 50ml of water. Stir well and cover with tin foil. Bake for 20 minutes. Step 3Remove the pan from the oven, discard the tin foil, and give everything a good shake to redistribute the ingredients. Carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between. Step 4On a lightly-floured surface, roll out the puff pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan. Step 5Prick the pastry three or four times using a sharp knife and place the pan on top of the baking tray in the oven. Cook for 25-30 minutes until the pastry is firm, puffed up and golden. Step 5Leave to cool for 5 minutes, before running a sharp knife around the outside of the tart. Carefully turn the tarte tatin upside down on a plate and invert. Pour any juices left in the pan over the top before serving. Notes 01 Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Can I Substitute Maple Syrup For Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeTurkey 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 ChickenCurryDinnerRecipeYeast Free Mild chicken and butternut squash curry by Michael Catling 21 June 2025 Bookmark this kid-friendly curry for a speedy weeknight meal. You don’t need any spice pastes or tins of tomatoes to make this gloriously rich and creamy curry. It’s slightly hotter than a korma but the spices are limited to a mild curry powder, garam masala and a little sprinkling of red chilli. The butternut squash brings the sweetness, while the natural yoghurt helps to lighten and thicken the sauce. Tenderising the chicken thighs beforehand might seem like a bit of a faff, but doing so makes the meat juicier and lets the flavour of the curry sauce penetrate the muscle fibres better. A win-win, some might say. How To Make My Mild Chicken And Butternut Squash Curry Chef Catling’s recipe notes Recipe: Mild chicken and butternut squash curry Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Make sure the butternut squash chunks are spread out in a single layer so air can circulate between them – this helps them roast instead of steam. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the natural yoghurt with a little of the sauce in a bowl first, then gradually stir it back into the rest of the curry off the heat. Make ahead: It’s true that curries taste better the next day. Make ahead if possible so the flavours can meld together. It will take about 10 minutes to reheat again on the hob. Mild chicken and butternut squash curry Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1 tsp ground turmeric1 lemon, juiced500g boneless chicken thighs, skin removed and cut into chunks1 butternut squash, peeled and cut into 2cm chunks2 tbsp vegetable oil1 banana shallot, finely chopped4 garlic cloves, finely choppedThumb size piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped, plus a few slices for garnish2 tbsp tomato purée3 tbsp mild curry powder8 dried curry leaves500ml chicken stock250ml natural yoghurt (0% fat)1 tsp garam masala To serve (optional)Fresh coriander, leaves only, finely chopped1 tbsp flaked almonds, toasted Instructions Step 1Preheat the oven to 200C. To tenderise the chicken, mix the turmeric and lemon juice together in the bowl and toss in the chicken pieces to coat. Leave for 10 minutes. Step 2Place the butternut squash chunks in a small roasting tin and coat in half the oil. Season well and roast in the oven for 30-35 minutes, turning once, until caramelised and tender. Step 3Heat the remaining oil in a large frying pan and brown the chicken for 3-4 minutes until nicely coloured. Remove and set aside. Step 4In the residual oil, tip in the shallots and cook for 5 minutes or until soft and translucent, adding a splash of water if it starts to catch. Toss in the garlic, ginger and red chilli and cook for 2 minutes more, stirring regularly. Step 5Add the curry powder and tomato purée and cook out for 2 minutes to remove the bitterness, then add the chicken pieces back to the pan with the curry leaves and cover with chicken stock. Step 6Bring the curry sauce to the boil, then turn down to a gentle simmer and cook for 10-15 minutes or until the chicken is cooked through and the curry has thickened nicely. Step 7Remove from the heat and gently stir through the natural yoghurt, butternut squash and garam masala. Divide between bowls and top with the coriander leaves, sliced red chilli and flaked almonds, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Garlic and coriander naan breads Rotis or parathas Onion bhajis Coconut, basmati or pilau rice. Kachumber salad – Dice together some cucumber, tomato and onion and season with lemon juice and a little salt. Frequently Asked Questions How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time. 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 to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the meat. 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 BakingBreakfastParty FoodYeast Free Banana bread muffins by Michael Catling 5 June 2025 Sweetened with ripe bananas, raisins and a touch of maple syrup, these vegan-friendly muffins make for a healthy breakfast on the go. At home, I always have a glut of bananas in the fruit bowl. When I can’t eat them fast enough, I set a few aside as a reminder and use them as a sugar substitute in cakes or bakes. The spottiest bananas tend to produce the best and sweetest flavour, which is a good excuse if you happen to leave a banana in your work or golf bag like I often do. Here, I’ve used two bananas in these dairy-free muffins and throttled back on the sugar and butter by using a combination of raisins, maple syrup and yoghurt. When combined with baking powder, the acidity in the yoghurt creates extra lift and adds a light, almost buttermilk-like tang that balances the hum of cinnamon and the sweetness of bananas in the batter. One is never quite enough. How To Make Banana Bread Muffins Chef Catling’s recipe notes Recipe: Banana bread muffins What’s the secret to fluffy and perfectly risen muffins? Tips & Notes To Know The riper the banana, the better: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the sweetest muffins. Make sure your baking powder is fresh: If it’s too old, the batter won’t rise properly and your muffins will be flat. To test whether it’s good to go, drop a teaspoon of baking powder into warm water. If it bubbles, it’s usable! Dress to impress: A few banana chips, perched on top of some icing, would be a good way to posh them up for an afternoon tea. How Long Do The Banana Bread Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Banana bread muffins Serves: 12 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 bananas, mashed50g dairy-free butter100ml Alpro oat plain yoghurt1 tsp vanilla extract2 tbsp maple syrup100g soft brown sugar200g plain flour1 tsp ground cinnamonPinch of nutmeg100g raisins1 tsp baking powder1 tsp bicarbonate of soda Instructions Step 1Preheat the oven to 200C and line a 12-hole muffin tin with paper liners/cases. Step 2In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth. Step 3Sift the plain flour into a separate bowl and mix with the remaining dry ingredients. Add to the bowl with the wet ingredients and fold gently to combine. Step 4Divide the mixture equally between the 12 muffin cases and bake in the oven for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Step 5Cool the banana bread muffins in the tin for 10 minutes before removing and placing on a wire rack. Serve warm or leave to cool completely before storing in an airtight container. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing causes the muffins to be rubbery and dense because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast Free Upside-down orange and ricotta cake by Michael Catling 5 June 2025 Turn the traditional baking method on its head with this light but luscious upside-down cake. Using olive oil and ricotta gives it a beautifully light and moist texture. This summery bake has entered favourite cake territory for me. I don’t know why I waited so long to use ricotta and olive oil in a cake, but I genuinely believe the two ingredients produce the lightest, fluffiest cake you could ever imagine. The slight tang of the ricotta also pairs beautifully with citrus fruits, like these Seville oranges, which are candied and placed at the bottom of the baking tin before the batter is added. Once baked, the cake is then flipped over to reveal a spectacular layer of glossy, caramelised orange slices that are guaranteed to wow your friends and family with minimal effort on your part. How To Make My Upside-Down Orange And Ricotta Cake Chef Catling’s recipe notes Recipe: Upside-down orange and ricotta cake Frequently asked questions Tips & Notes To Know Use full-fat ricotta: I’m all for using lighter alternatives, but low fat ricotta can be quite watery and less rich in flavour. If your ricotta seems wet, place in a fine sieve with a plate on top and leave to drain for at least 15 minutes before using. Grease and line your baking tin: Ricotta cakes are especially moist and can easily stick to the bottom of the pan. As an insurance policy, grease the sides and bottom with plenty of butter and line the bottom with parchment paper before pouring in the batter. Test the cake for doneness: Insert a toothpick or cake tester into the centre. If it comes out clean or with a few moist crumbs attached to it, the cake is done. If there is wet batter stuck to it, the cake needs more time in the oven. Upside-down orange and ricotta cake Serves: 8 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the candied orange slices50ml granulated sugar50ml water1 Seville orange, cut into thin slices For the cake250g ricotta cheese200g caster sugar3 tbsp extra-virgin olive oil50ml semi-skimmed milk3 large free-range eggs, yolks and whites seperated1 Seville orange, zested125g plain flour1 tbsp baking powderIcing sugar, for dusting Instructions Step 1Heat the granulated sugar and water in a saucepan and gently bring to the bowl. Step 2Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake. Step 3Preheat the oven to 190C. Tip the ricotta into an electric mixer and beat gently until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside. Step 4Lightly grease and line a springform cake tin with baking parchment and overlap the candied orange slices in the bottom until completely covered. Step 5In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture until just combined and pour into the prepared tin. Smooth the top and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Step 6Leave the cake to cool for 15 minutes, then unclasp the tin at the sides. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Upside-Down Orange And Ricotta Cake Keep For? Most cakes keep for 3-4 days before they start to lose moisture and the texture becomes drier. Leave to cool at room temperature first, then store in an airtight container in a cool, dark place. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast Free Banana bread by Michael Catling 15 July 2025 A light and luscious loaf cake, this banana bread is super easy to make and hard to say no to. Slather with Nutella for the ultimate brunch treat. I don’t have a massive sweet tooth, but I struggle to resist a hefty slice of banana bread whenever I walk into a café. I must have baked and eaten dozens of banana breads in my time, so believe me when I say that the darkest, spottiest bananas hold the key to a perfectly moist loaf. I feel like a slice of this banana bread would work at any time of the day. It is delicious straight from the oven, toasted with Nutella or peanut butter for brunch, or served with berries, pecans and yoghurt for a healthy dessert. How To Make The Best Banana Bread What makes this banana bread so special? Chef Catling’s recipe notes Recipe: Best banana bread Frequently asked questions What Makes This Banana Bread So Special? The proof is in the pudding or, in this case, the feedback from my friends and family who have eaten it. Several have asked for this fail-safe recipe which is the ultimate endorsement. It’s super light, incredibly moreish and you can easily embellish it with chocolate chips or pecans if you’re feeling especially indulgent. Tips & Notes To Know Don’t overwork the batter: Unless you want a dense loaf, mix the wet and dry ingredients until just combined and stop there. Don’t worry if there are a few streaks of flour visible; it won’t affect the texture or taste. 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 – banana bread. How Long Does Banana Bread Keep for? Stored in an airtight container at room temperature, banana bread will keep for at least 3 days. Wrapped tightly in clingfilm, you can also freeze the whole loaf or slices for up to 4 months. Simply thaw in the fridge overnight before serving. Best banana bread Serves: 10 Prep time: 5 mins Cook time: 50 mins 50 mins Pin Print Ingredients 140g butter, melted, plus extra for the tin140g golden caster sugar2 large free-range eggs, beaten3 ripe small bananas, mashed140g self-raising flour1 tsp baking powder1 tsp ground sweet cinnamon1/2 tsp vanilla extract For the icing50g icing sugar Instructions Step 1Preheat the oven to 180C. Butter a standard loaf tin and line with baking parchment. Step 2Cream the butter and sugar together until light and fluffy, then gradually mix in the eggs. Fold in the mashed banana, self-raising flour, baking powder, cinnamon and vanilla extract, being careful not to over mix. Step 3Pour the banana mixture into the tin and bake for 50 minutes or until a skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs. Step 4Cool the banana bread in the tin for 10 minutes, then transfer to a wire rack. Mix the icing sugar with enough water to make a runny icing and drizzle over the top just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Bananas? Yes. After thawing at room temperature, drain off any excess water as this can affect the consistency of the batter. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Raspberry and almond butter porridge by Michael Catling 9 June 2025 Brighten up your morning bowl of porridge by combining raspberries with almond butter – a match made in heaven. I eat porridge and some kind of nut butter pretty much every morning. Rarely will I combine the two together, except when I’m making this PB&J inspired porridge. Raspberries are the star of the show here, but you can just as easily swap them out for strawberries, blackberries or blueberries. Either way, the oats are mixed with vanilla, fibre-boosting chia seeds and honey, which is key to balancing the sharpness of the berries. Finish with a generous drizzle of almond butter and homemade raspberry sauce before digging in. You’ll thank me later. How To Make Raspberry And Almond Butter Porridge Chef Catling’s recipe notes Recipe: Raspberry and almond butter porridge Frequently asked questions Tips & Notes To Know Mix and match: Fresh raspberries are unmatched in terms of sweetness, but they’re not always readily available outside of the summer months. Frozen berries are often cheaper, easier to store, and they come pre-washed. Use them to make the raspberry sauce and keep some fresh raspberries in reserve as an extra topping. Love your leftovers: This recipe makes more raspberry sauce than you need and keeps for up to 2 weeks in the fridge. It’s delicious on pancakes, waffles and rice pudding. Grab yourself a bag of chia seeds: Not only are they high in omega 3s and fibre, but they also act as a thickening agent when making fruit compotes, sauces or jams. Use in place of pectin and you’ll save yourself a lot of time. Raspberry and almond butter porridge Serves: 1 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients For the raspberry sauce 250g fresh or frozen raspberries1 heaped tbsp maple syrup1 tbsp chia seeds For the porridge 60g rolled porridge oats1/2 tbsp chia seeds1/2 tsp vanilla extract1 tsp maple syrup180ml semi-skimmed milk180ml water To serveSmall handful of fresh raspberries 1 tsp flaked almonds, toasted1 tbsp almond butter Instructions Step 1For the raspberry sauce, place the raspberries in a small saucepan with the maple syrup and slowly bring to the boil. Turn down to a simmer and cook gently for 10 minutes, stirring regularly, until the fruit has broken down. Step 2 Mash the raspberries with a fork, then stir in the chia seeds. Continue to cook for 5 minutes until the mixture has thickened, then remove from the heat. Blitz to a smooth consistency, if desired, and pour into a bowl (it will thicken even more as it cools). Set aside. Step 3For the porridge, add the rolled oats to a small saucepan and stir in the chia seeds, vanilla extract, maple syrup, milk and water until well combined. Step 4 Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 5Loosen with extra milk, if desired, and serve topped with the fresh raspberries, flaked almonds and a generous drizzle of almond butter and the raspberry sauce. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. How Do I Make It Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. Can I Substitute The Almond Butter For Another Nut Butter? Recipes are basically just guidelines, which you can interpret according to your taste, preferences and availability. If you prefer, substitute almond butter for peanut butter, cashew butter or even Nutella if you fancy something sweeter. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBrunchDessertRecipeYeast Free Apple Dutch baby by Michael Catling 2 June 2025 A cross between a pancake and Yorkshire pudding, my apple Dutch baby is filled with caramelised apples, walnuts and yoghurt for a posh brunch. An apple Dutch baby is essentially a giant pancake, which is baked – rather than fried – in a sizzling-hot skillet or tray so it puffs up looking like a Yorkshire pudding. There are sweet and savoury variations, but I like to make it for brunch or dessert at the weekends and top it with caramelised apples, toasted nuts and yoghurt. It’s a great little sharing dish and it looks super fancy, too! How To Make My Apple Dutch Baby Chef Catling’s recipe notes Recipe: Apple Dutch baby Frequently asked questions Tips & Notes To Know Treat it like a Yorkshire Pudding: You need a super hot tray and oven to guarantee a good rise. The batter should sizzle as soon as it hits the oil. Whisk the batter vigorously or use a blender: No one wants a lumpy batter so make sure the dry and wet ingredients are thoroughly combined so the batter is smooth and slightly frothy. Resting it in the fridge will also allow the gluten to relax and create a more stable structure as it cooks. Do not open the door while it bakes: This goes without saying, right? A sudden drop in temperature can deflate your Dutch baby so set a timer and keep an eye on it through the oven door. Keep the topping separate: I feel quite strongly about this because some recipes cook the fruit inside the Dutch Baby, which risks weighing it down and affecting the rise. I prefer to keep the two separate and to add the caramelised apples after baking. It’s worth the extra washing up, believe me. Apple Dutch baby Serves: 4 Prep time: 5 mins, plus 20 mins resting time Cook time: 20 mins 20 mins Pin Print Ingredients For the batter50g caster sugar3 large free-range eggs, beaten130g plain flour200ml semi-skimmed milk1 tsp vanilla extractSunflower oil, for baking For the fillingKnob of butter4 eating apples, skin on2 tsp ground sweet cinnamon1 tsp ground ginger1 tbsp maple syrup To serve50g walnuts, toasted and roughly choppedGreek yoghurt (0% fat)Icing sugar, for dusting Instructions Step 1In a bowl, beat the caster sugar and eggs together with an electric mixer until light and frothy. Step 2Gradually incorporate the plain flour, milk, vanilla extract and a pinch of salt and beat until well combined and you have a smooth but thin batter. Pour into a jug and refrigerate for at least 20 minutes. Step 3Preheat the oven to 220C. Step 4Divide around 2 tablespoons of sunflower oil into two, four-hole Yorkshire pudding tins. Place in the oven to heat up for 10 minutes. Step 5Once the oil is smoking hot, pull the tray out of the oven and evenly pour in the batter – it should sizzle as soon as it hits the pan. Bake each Dutch Baby for 15-18 minutes until crisp, golden and puffed up. Step 6Meanwhile, quarter and core the apples, then thinly slice into wedges. Step 7Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the cinnamon and ginger and add a splash of water with the maple syrup. Step 8Cook the apples over a low-to-medium heat for 6-8 minutes, turning occasionally, until slightly softened and starting to caramelise. Step 9Fill the centre of each Dutch Baby with the caramelised apples and top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastBrunchRecipeVegan Dairy free banana bread pancakes by Michael Catling 11 June 2025 A fruity twist on an American classic, this heavenly pancake stack with raspberry coulis is proof that simple ingredients can lead to something spectacular for breakfast, brunch or dessert. When you’re not having a roast dinner on a Sunday, a pile of pancakes for brunch is the next best thing. It needs to be big, bold and utterly delicious – everything this banana bread inspired feast is. Stack the pancakes up high and let the yoghurt and raspberry coulis rain down on them from above. Once you try it, you’ll be stockpiling bananas and making pancakes for brunch every weekend. How To Make Dairy-Free Banana Bread Pancakes Chef Catling’s recipe notes Recipe: Dairy-free banana bread pancakes Frequently asked questions Tips & Notes To Know Use ripe bananas: The riper the banana, the more flavourful your pancakes will be. Overripe bananas are perfect for this recipe as they mash easily and act as a natural sugar substitute. Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to make pancakes, just add the wet ingredients! Don’t overmix the batter: Whisk the wet and dry ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to dense, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Resist the temptation to flip or turn the pancakes too soon: Flip them once bubbles start to appear on top and the underside is nice and golden. Banana bread pancakes Serves: 6 Prep time: 5 mins (plus 20 minutes resting time) Cook time: 25 mins 25 mins Pin Print Ingredients For the banana bread pancakes2 very ripe bananas, mashedPinch of mixed spice1/2 tsp ground sweet cinnamon2 tbsp maple syrup2 large free-range eggs, beaten200g self-raising flour1 tsp baking powder150ml oat milk drinkVegetable oil, for frying For the raspberry coulis200g frozen raspberriesLemon juice, to taste1 tbsp maple syrup To serve1 x 500g pot Greek yoghurtLarge handful of walnuts, crumbled2 bananas, sliced Instructions Step 1To make the pancakes, add the mashed bananas to a large bowl and whisk in the mixed spice, cinnamon, maple syrup and eggs until well combined. Step 2Gradually fold in the self-raising flour, baking powder and a pinch of salt, then stir in the oat milk until just combined. Leave to rest in the fridge while you make the raspberry coulis. Step 3Add the frozen raspberries to a small pan and cook gently over a low heat for 5-10 minutes until the raspberries have collapsed and released all their juices. Step 4Stir in the remaining maple syrup and a squeeze of lemon juice to taste, then remove from the heat. Transfer the raspberry coulis to a blender and blitz to a smooth purée. Step 5Pass the coulis through a sieve using a spatula and discard the seeds. Leave the raspberry coulis to cool slightly in a bowl before transferring to a squeezy bottle. Step 6After 20 minutes, remove the pancake batter from the fridge and preheat a large frying pan over a medium heat. Brush lightly with oil and fry heaped tablespoons of batter for 2 minutes or until bubbles form on the top and the undersides are golden. Step 7Flip each pancake and cook for 1-2 minutes or until golden. Keep warm and repeat with the remaining batter. Step 8To plate up, stack the banana bread pancakes on a serving platter and top with two spoonfuls of Greek yoghurt, followed by the chopped walnuts and fresh banana slices. Drizzle over a quarter of the raspberry coulis and serve with the leftover accompaniments on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasParty FoodRecipeSnacksYeast Free Gingerbread nuts by Michael Catling 3 June 2025 Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade. There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive. All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions. Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are. Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do. How To Make Gingerbread Nuts Chef Catling’s recipe notes Recipe: Gingerbread nuts Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam. Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt. Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven. Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!). Gingerbread nuts Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)75ml maple syrup1 tsp olive oil1 tsp ground ginger1/2 tsp ground sweet cinnamon1/4 tsp ground mixed spice Instructions Step 1Preheat the oven to 180C. Step 2In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat. Step 3Tip the nuts onto a baking tray lined with parchment and spread out evenly. Step 4Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling. Step 5Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerRecipeYeast Free Chicken tikka and mango chutney curry by Michael Catling 19 June 2025 A fruity twist on a tikka masala, this curry-in a hurry leans heavily on your spice cupboard (and a jar of mango chutney) to produce an irresistible sauce in 30 minutes. A curry always goes down a treat in my household, and this is a cheap and simple way to make it without using any jars of curry paste Instead, I’ve relied on a few store cupboard spices, plus a tin of chopped tomatoes, to produce a lip-smackingly good curry sauce that will be on your table in half an hour. It’s comparable to a tikka masala in heat, but a touch sweeter thanks to the addition of mango chutney. A couple of tablespoons swirled through the sauce at the end really does make a big difference. How To Make My Chicken Tikka And Mango Chutney Curry Chef Catling’s recipe notes Recipe: Chicken tikka and mango chutney curry Serving suggestions 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 less than a minute for the spices to darken and release their aroma, so keep a close eye on them. Once toasted, leave to cool before blitzing to avoid clumping. Don’t scrimp on flavour: Good-quality stock and tomatoes are the key to a full-bodied sauce. Mutti is my go-to brand for canned tomatoes, while frozen chicken bone broth ‘pucks’ from M&S are like liquid gold and far lower in salt than dried stock cubes. Switch up the protein: Don’t be tied to using chicken. For a quicker cook, add some prawns for the final 4 minutes of cooking or leftover meat from your Sunday roast to cut your food waste. Chicken tikka and mango chutney curry Serves: 4 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients 1/2 tsp mustard seeds1 tsp cumin seeds1 tsp coriander seeds1/2 tsp ground fenugreek1 banana shallot, roughly chopped4 garlic cloves, choppedThumb size piece of fresh root ginger, peeled and chopped2 tbsp hot tikka curry powder2 tbsp vegetable oil1 x 400g can chopped tomatoes300ml chicken stock4 skinless chicken breasts, cut into large chunks1 orange pepper, deseeded and cut into chunks2 tbsp mango chutney1 tsp garam masala To serveSmall handful of fresh coriander, finely chopped, Instructions Step 1Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop. Step 2Tip the seeds into a blender with the fenugreek, shallot, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste. Step 3Heat the remaining oil in the frying pan over a medium heat and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much. Step 4Stir in the chopped tomatoes and chicken stock, then bring to the boil. Reduce the heat to a gentle simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Step 5Remove from the heat, adjust the seasoning if necessary, and stir through the mango chutney and garam masala. Divide between bowls and scatter over the coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions On a bed of coconut, basmati, pilau or jasmine rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. What Can I Use Instead Of Ground Almonds? Ground almonds are often used in curries to add creaminess and sweetness without using cream or coconut milk. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not quite as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchOne potRecipeSoupsStarterVegetarian Instant Pot leek and potato soup by Michael Catling 12 June 2025 When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch. Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean. My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever. Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency. Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. How To Make Leek And Potato Soup Chef Catling’s recipe notes Recipe: Instant Pot leek and potato soup Frequently asked questions Tips & Notes To Know Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt. Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture. Instant Pot leek and potato soup Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins Pin Print Ingredients 2 leeks (about 300g), cleaned, trimmed and finely sliced450g potatoes, peeled and roughly chopped750ml vegetable stock1 dried bay leaf3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1 tbsp butter To serve1 tsp fresh chives, snippedExtra-virgin olive oil, to drizzle Instructions Step 1Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function. Step 2Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 3Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way. How Do I Make The Soup Dairy Free? Just omit the butter at the end or use a dairy-free variety. How Long Does The Leek And Potato Soup Keep For? 0 comment 0 FacebookTwitterPinterestEmail
Bookmark RecipeSeafoodStarter 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 BreakfastRecipe Jaffa Cake porridge by Michael Catling 14 June 2025 If you’re a fan of the chocolate-orange flavour combo, this is the perfect porridge for you. It’s like a cozy hug, with a citrus kick that wakes up your tastebuds. I’m not quiet about the fact I love porridge. I eat it every day for breakfast at home, varying the fruits and nuts depending on seasons and availability. This chocolate orange porridge is filled with nostalgia because it reminds me of my favourite childhood snack, Jaffa Cakes. Here, I’ve used the zest and juice of an orange to balance out the slight bitterness of the cacao nibs and the richness of the cocoa powder. Topping it off with mixed seeds is the grown-up, healthy version but I wouldn’t judge you for grating over a little dark chocolate so it melts into the Jaffa Cake porridge. In fact, I’d strongly recommend it! How To Make Jaffa Cake Porridge Chef Catling’s recipe notes Recipe: Jaffa Cake porridge Frequently asked questions Tips & Notes To Know Double up the citrus: Using freshly squeezed orange juice and zest amps up the flavour and packs in a load of vitamin C, which most of us are deficient in. Don’t skip the salt: It does seem like a strange thing to add to porridge, but a little sprinkling while cooking makes such a difference in balancing the acidity of the orange and rounding out the richness of the cocoa. It also stops your porridge from tasting a little flat. Short on time in the mornings? Try my chocolate orange overnight oats, which you can whip up in under two minutes the night before. Jaffa Cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 orange, 1/2 zested and juiced, plus 5 segments for garnish180ml semi-skimmed milk180ml water1/2 tbsp cocoa powder1/2 tsp cacao nibs1 tsp maple syrup For the toppings1 tsp mixed seeds1/2 square of dark chocolate, grated Instructions Step 1Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Jaffa Cake Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Caramel mocha porridge by Michael Catling 9 June 2025 Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast. Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha. Don’t hold back on the coffee if you like your caramel mocha porridge extra strong. How To Make Caramel Mocha Porridge Chef Catling’s recipe notes Recipe: Caramel mocha porridge Frequently asked questions Tips & Notes To Know Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar. Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes. Want more of a latte vibe? Froth a little milk and pour over the top before serving. Caramel mocha porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 4 medjool dates, finely chopped400ml water1/2 tsp ground sweet cinnamon2 tsp cocoa powder1 tsp cacao nibs120g rolled porridge oats350ml semi-skimmed milk1/2 tsp vanilla bean paste2 tsp coffee extract To serve1 banana, finely sliced2 tbsp pecan nuts, roughly chopped Instructions Step 1Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more. Step 2Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat. Step 3Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Where Can I Buy Coffee Extract From? Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water. How Do I Make Caramel Mocha Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
