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Michael Catling

Michael Catling

Carrot Cake Porridge
BreakfastRecipe

Carrot cake porridge

by Michael Catling 15 June 2025

Love carrot cake? Prepare to fall hard for this gently-spiced porridge, with my twist on a cream cheese and pecan frosting.

For those times when you don’t fancy making yet another carrot cake, this is the next best way to use up leftover carrots.

Grate a big bunch ready for the week ahead and then capture the flavours of a traditional carrot cake in your morning bowl of porridge by combining them with raisins, spices and pecans.

A cream cheese frosting doesn’t really work on porridge, so you’ll have to make do with a dollop of Greek yoghurt instead!

How To Make Carrot Cake Porridge

  • Chef Catling’s recipe notes
  • Recipe: Carrot cake porridge
  • Frequently asked questions

Tips & Notes To Know

  • Classic carrot cake spices: I’m obsessed with cinnamon, but combining it with ground nutmeg and a pinch of mixed spice captures the flavour of an actual carrot cake.
  • Grate the carrot finely: No one wants great big chunks of carrot for breakfast; this isn’t a bolognese we’re making. Use a microplane grater so the carrot softens quickly and blends smoothly into the oats.
  • Get the cake effect: Topping the porridge with toasted pecans and a swirl of Greek Yoghurt will earn you presentation points. Blueberries and mixed seeds are optional, but help to boost the nutritional content.

Carrot Cake Porridge

Carrot cake porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins
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Ingredients

60g rolled porridge oats
1 small carrot, peeled and finely grated (about 40g)
25g raisins
1/2 tsp ground sweet cinnamon
1/4 tsp mixed spice
Pinch of ground nutmeg
1 tsp maple syrup
180ml semi-skimmed milk
180ml water

To serve
2 tbsp Greek yoghurt (0% fat)
Small handful of fresh blueberries
1/2 tbsp pecan nuts, toasted and roughly chopped
1 tsp mixed seeds

Instructions

Step 1
Tip the rolled porridge oats into a small saucepan with the grated carrot, raisins, cinnamon, nutmeg, mixed spice, maple syrup and a pinch of salt. Mix well and cover with the milk and water.

Step 2
Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
Add extra milk if you prefer a looser consistency and divide between bowls. Serve topped with a dollop of Greek yoghurt and a scattering of blueberries, pecans and pumpkin seeds.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

Can I Use Honey In Place Of Maple Syrup?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make It Vegan And Dairy Free?

Use a Greek-style yoghurt alternative instead of Greek Yoghurt and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.

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Blueberry Smoothie Bowl
BreakfastRecipe

Blueberry smoothie bowl

by Michael Catling 17 January 2025

Get the kids involved and embrace the colour of summer with this fun and nutrient-rich blueberry smoothie bowl.

My best friend’s wife deserves a portion of credit for this super-simple smoothie bowl. Several years ago she treated me to a frozen cherry smoothie bowl, which is what inspired me to make my own using a bag of frozen blueberries.

It couldn’t be easier to make: just pop all the ingredients in the blender and then top with all manner of goodies to boost the nutritional content.

I used fresh blueberries, banana, nutty granola and freeze dried raspberries, but let your imagination run wild!

It’s quick, healthy and vegan-friendly. The kids will love it!

How To Make A Blueberry Smoothie Bowl

  • Chef Catling’s recipe notes
  • Recipe: Blueberry smoothie bowl
  • Frequently asked questions

Tips & Notes To Know

  • Nail the consistency: A smoothie bowl should be thick, creamy and spoonable (not drinkable). Add the milk and ice cubes in stages to avoid watering it down too much.
  • A hands-on approach is necessary: Blenders and food processors can be temperamental beasts, so you’ll need to use a spoon at regular intervals to scrape down the sides and get things moving.
  • Chill your bowl first: This helps the smoothie stay cold and thick while you tuck in.

Blueberry Smoothie Bowl

Blueberry smoothie bowl

Serves: 2 Prep time: 5 mins
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Ingredients

200g frozen blueberries
1 banana
2 tbsp rolled porridge oats
1/2 tsp vanilla extract
4 ice cubes
200ml oat milk

For the toppings (optional)
Small handful of fresh blueberries
1/2 banana, sliced
Small handful of low sugar granola
1/2 tsp freeze dried raspberries

Instructions

Step 1
Place the frozen blueberries in a blender with the banana, porridge oats, vanilla extract and ice cubes. Pour in half the oat milk to get it moving and slowly add the rest of the milk. If the mixture is too thick to blend, add a splash of cold water.

Step 2
Keep blitzing until the fruit and ice is broken down and you’ve achieved a smooth texture.

Step 3
Divide the smoothie between bowls and scatter over the toppings before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Is A Smoothie Bowl?

A smoothie bowl is basically an excuse to use up a load of fresh and frozen fruit on a hot summer’s day and get on with another job while the blender is going. I used to buy a lot of fresh berries, but I’ve recently switched to frozen because they are cheaper and less likely to spoil as well.

The versatility of my recipe means you can change up the toppings, milk or frozen fruit whenever you make it.

Are Smoothie Bowls Actually Healthy?

When balanced right without too many sugary toppings, smoothie bowls can be a highly nutritious meal or snack. Healthy fats and fibre can be added with nuts and seeds, while Greek Yoghurt or even protein powders can be used to up the protein count.

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Chicken Leg Traybake
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

Chicken leg traybake

Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins
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Ingredients

2 sweet potatoes, cut into small chunks
1 tbsp olive oil
2 chicken legs, skin on
1/2 tbsp smoked paprika
1 tsp runny honey
8 radishes
1/2 yellow pepper, deseeded and cut into large chunks
1/2 green pepper, deseeded and cut into large chunks
1/2 tsp dried oregano
12 tomatoes on the vine

Instructions

Step 1
Preheat the oven to 200C. Coat the sweet potato in half the olive oil and some seasoning and spread out on a baking tray.

Step 2
Rub 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 3
Remove 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 4
Place 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 temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole bird73ºC / 165ºF (at breast)
79ºC / 175ºF (at thigh)

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Garlic naan.
CurryRecipeSides

Insane garlic and coriander naan bread

by Michael Catling 3 June 2025

Prepare to fall hard for these restaurant-quality naans that are cooked on the hob and in a skillet or frying pan.

I’m a big believer that no curry is ever complete without a side of naan breads. I practically insist on it in the Catling household and won’t compromise when it comes to making my own bread from scratch.

It’s not a quick process, but if you invest the time and follow my foolproof recipe I promise you’ll never go back to buying shop-bought versions.

Just be generous with the garlic butter and make sure you add a splash of water to the side of the pan to keep your naan breads light and fluffy.

How To Make My Insane Garlic And Coriander Naan Bread

  • Chef Catling’s recipe notes
  • Recipe: Insane Garlic And Coriander Naan Bread
  • Frequently asked questions

Tips & Notes To Know

  • Use lukewarm water to make the dough: Don’t make the same mistake I once did by using hot water, which kills the yeast and prevents it from rising. Test it like baby formula – it should feel warm to the touch, not hot.
  • Don’t rush the proofing stage: As alluded to, a naan is a yeasted dough so it needs time to rise. Fill a small ramekin with boiling hot water before placing it on the bottom shelf of a cold oven with the kneaded dough just above. The steam and warm conditions will help the dough to double in size.
  • Get your measurements correct: Aim for ¼ inch thick when rolling each naan. Too thin and you’ll lose the fluff; too thick and it’ll be too doughy.
  • Ramp up the heat: Now is the time to use your cast iron skillet if you have one (a large non-stick pan will work if not). To mimic a tandoor, get it smoking hot before cooking each naan. You’re looking for plenty of bubbles in the dough and slightly charred spots.
  • Steam is your best friend: Wetting the dough directly risks a soggy naan, which is why I prefer to add a tablespoon of water to the side of the pan before popping the lid on. The steam helps to create that signature puffiness.

Garlic naan.

Insane garlic and coriander naan bread

Serves: 4 Prep time: 2 hours, 30 mins Cook time: 15 mins 15 mins
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Ingredients

275g strong white bread flour, plus extra for dusting
1 x 7g sachet fast-action dried yeast
1/2 tsp smoked sea salt
1/2 tsp granulated sugar
6 garlic cloves, crushed
100ml Greek yoghurt (0% fat)
30g butter
1/4 tsp dried red chilli flakes
Small handful of fresh coriander, finely chopped

Instructions

Step 1
Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of lukewarm water.

Step 2
Using the dough hook attachment, mix on a low speed and gradually add 50ml of water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour.

Step 3
Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven.

Step 4
Place a ramekin of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 90 minutes to 2 hours.

Step 5
Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic and chilli flakes and stir to combine.

Step 6
Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside.

Step 7
Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape, about 1/4 inch thick, and set aside.

Step 8
Preheat the oven to its lowest setting.

Step 9
Heat a cast iron skillet or large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan.

Step 10
Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm.

Step 11
Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

Will adding salt to the dough kill the yeast?

Salt can inhibit or kill yeast if it comes into direct contact with it. To be safe, keep the yeast and salt at opposite ends of the bowl before mixing the dough ingredients together.

What’s the difference between fast-action dried yeast and dried active yeast

As the name suggests, fast-action yeast is a big time-saver because it can be mixed directly into the flour. Active dried yeast needs to be dissolved in warm water (with a pinch of sugar) and left to proof for 5–10 minutes until foamy. Either or will work, but I prefer to use fast-action yeast because of the convenience factor.

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Healthy Sausage Rolls
BakingParty FoodPorkRecipeYeast Free

Pork and bacon sausage rolls

by Michael Catling 7 June 2025

Delicious hot or cold, sausage rolls are practically a necessity at any picnic or party. Using lean pork mince and back bacon plays up to the classic ‘pigs in blanket’ flavour combo and adds a lighter touch for those who are calorie counting.

During my school dinner days, I practically lived off sausage rolls. They were cheap, beige and convenient – everything I craved at that age. Thinking about them now, I’m not sure they contained anything other than puff pastry, sausagemeat and grease.

They were unsurprisingly taken off the menu by the time I left for university and I hadn’t really thought about them until I was asked to make my own sausage rolls for a street party 10 years later.

I ended up making four different varieties before settling on this epic, flavour-packed creation, which uses lighter puff pastry and a combination of bacon, pork mince and caramelised onions instead of plain sausage meat.

It proved such a hit that both my neighbours asked me for the recipe, which I’ve now shared more times than any other on this website.

The sausage rolls are perfect for picnics, parties and lunchboxes – and can be assembled a day ahead or frozen for up to one month. Just add an extra 10 minutes or so to the cooking time if baking straight from the freezer.

How To Make Pork And Bacon Sausage Rolls

  • Chef Catling’s recipe notes
  • Recipe: Pork and bacon sausage rolls
  • Frequently asked questions

Tips & Notes To Know

  • Keep the filling and pastry cold: Caramelised onions straight from the pan can melt the butter in the pastry and ruin the texture. If the pastry feels too soft or sticky, pop it back in the fridge for 15 minutes.
  • Try before you bake: Fry a teaspoon of the pork filling in a pan before assembling. You can then make any last minute tweaks to the seasoning.
  • Think quality over quantity: Too much filling can cause splitting or undercooked centres. A less is more approach is best. 
  • Score the tops: Not only does it look professional, but doing so allows the steam to escape so the sausage rolls don’t burst or split open.

Healthy Sausage Rolls

Pork and bacon sausage rolls

Serves: 12 Prep time: 15 mins Cook time: 1 hour 1 hour
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Ingredients

1 tsp olive oil
3 rashers smoked bacon, finely chopped
1 red onion, finely chopped
1 tsp soft brown sugar
500g pork mince (5% fat)
1 sprig fresh sage, leaves picked and finely chopped
1 tsp dried thyme
2 garlic cloves, crushed
1/2 tsp smoked paprika
25g panko breadcrumbs
320g sheet ready-rolled puff pastry
Plain flour, for dusting
1 medium free-range egg, beaten
Fennel seeds, for sprinkling

Instructions

Step 1
Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside.

Step 2
In the residual oil, sauté the onions for 15-20 minutes over a low-to-medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside.

Step 3
Once the caramelised onions have cooled, add them to a large bowl with the pork mince, sage, thyme, bacon, garlic, smoked paprika and panko breadcrumbs. Season generously and mix well.

Step 4
Preheat the oven to 190C. Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry.

Step 5
With the long edge of the pastry closest to you, place each sausage along the centre of the pastry. Egg wash the edge of the pastry furthest away from you, then fold over the sausage and roll up tightly. Press down firmly to seal the edges and score the tops. Cut each roll into 6 pieces and spread them out on a baking tray, seam side down.

Step 6
Brush the tops with egg wash again and sprinkle over some fennel seeds, if using. Bake in the oven for 25-30 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

Can I Make The Sausage Rolls Ahead?

Sausage rolls can be made a day ahead and baked (or reheated) at 180C just before serving. They are best served warm, though you can eat them cold as part of a picnic or buffet spread.

What Percentage Of Pork Mince Should I Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

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.

Why Is Glazing Important?

Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the sausage rolls.

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Chocolate Chip Cookies
BakingParty FoodRecipeSnacks

Vanilla and triple chocolate cookies

by Michael Catling 28 June 2025

Fill up your biscuit tin with these gooey and totally irresistible cookies, which are packed full of white chocolate and dark chocolate chunks.

Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe.

The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer.

They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough.

How To Make Vanilla And Triple Chocolate Cookies

  • Chef Catling’s recipe notes
  • Recipe: Vanilla and triple chocolate cookies
  • Frequently asked questions

Tips & Notes To Know

  • Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze.
  • Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie.
  • Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle.
  • Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies.
  • Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool.

Chocolate Chip Cookies

Vanilla and triple chocolate cookies

Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins
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Ingredients

150g butter, softened
150g caster sugar
2 tsp vanilla extract
1 large free-range egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
100g dark chocolate, broken into small chunks
100g white chocolate, broken into small chunks
1 tbsp cocoa powder

Instructions

Step 1
Line two baking sheets with baking parchment and preheat the oven to 180C.

Step 2
Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg.

Step 3
Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder.

Step 4
Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time.

Step 6
Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm.  

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Long Will The Cookies Keep For?

Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm.

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Lighter Doughnuts
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.

Lighter Doughnuts

Yeast-free doughnuts

Serves: 15 Prep time: 10 mins Cook time: 25 mins 25 mins
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Ingredients

500g plain flour
175g granulated sugar, plus extra to coat
1/2 tsp bicarbonate of soda
2 tsp baking powder
1 tsp salt
1 tsp ground sweet cinnamon
1/2 tsp ground nutmeg
150ml buttermilk
60g butter, melted
2 large free-range eggs
Vegetable oil, for shallow frying  

Instructions

Step 1
In 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 2
Add 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 3
Roll 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 4
Heat enough oil over a medium heat in a large frying pan so it covers about a third of the height of one doughnut.

Step 5
Once 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 6
Repeat 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.

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Turkish Lamb Flatbread
DinnerLambPizzaRecipe

Pulled lamb Turkish lahmacun

by Michael Catling 14 June 2025

Inspired by Turkey’s answer to a dairy-free pizza, my three-ingredient flatbread is topped with pulled lamb and lots of colourful veggies.

A pizza without cheese? I can hear the shouting from Italy, so hear me out. A lahmacun is traditionally a super-thin, crispy flatbread topped with minced meat, peppers and onions. It’s a bit like an open keema naan… only better!

Here, I’ve added my own twist by making three-ingredient flatbreads without any yeast so they’re ready to eat in 15 minutes. Each base is then topped with a thin layer of homemade tomato sauce and leftover pulled lamb from Sunday’s roast dinner before being blasted in the oven.

It is unconventional in pretty much every sense, but when it looks and tastes this good

How To Make Turkish Lahmacun

  • Chef Catling’s recipe notes
  • Recipe: Turkish Lahmacun
  • Frequently asked questions

Tips & Notes To Know

  • Love your leftovers: Slow-cooked pulled lamb is the ultimate upgrade on lamb mince.
  • Fast, fresh and fuss free: The dough isn’t made with yeast, so it’s ready in a matter of minutes.
  • No pizza stone? Use an upside-down baking sheet preheated in the oven.
  • Roll the dough really thin: Lahmacun should be light and crisp, so roll each piece of dough out as thin as possible without tearing it.

Turkish Lamb Flatbread

Pulled lamb Turkish lahmacun

Serves: 2 Prep time: 10 mins Cook time: 40 mins 40 mins
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Ingredients

For the tomato sauce
1/2 tbsp olive oil
1 garlic cloves, crushed
1/8 tsp dried chilli flakes
200ml tomato passata
1/4 tsp granulated sugar
Small handful of fresh basil, leaves only, finely shredded

For the toppings
1 tsp vegetable oil
200g leftover lamb, finely diced
1 yellow pepper, deseeded and finely diced
1 tsp sumac
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground sweet cinnamon
1 red onion, finely sliced into rounds
1 tbsp pine nuts, toasted
Large handful of fresh flat-leaf parsley, finely chopped

For the flatbread
225g self-raising flour, plus extra for rolling
200g Greek yoghurt (0% fat)
1 tsp cumin seeds
1/4 tsp smoked sea salt
Olive oil, for drizzling

Instructions

Step 1
To make the tomato sauce, heat the olive oil in a saucepan over a medium heat and add the garlic and chilli flakes. Leave to sizzle for 30 seconds, then add the tomato passata with the sugar. 

Step 2
Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 10 minutes or until the sauce has thickened and reduced slightly. Season with salt and pepper and remove from the heat. Stir the basil into the sauce and set aside until ready to use.

Step 3
To prepare the toppings, add the leftover lamb and diced pepper to a bowl and coat with the spices. Heat the vegetable oil over a medium heat and stir-fry the lamb and pepper for 5 minutes to cook the spices. Set aside. 

Step 4
When ready to make the pizza bases, place your pizza tray(s) in the oven at 220C to heat up.

Step 5
To make the dough, add the self-raising flour, Greek yoghurt, cumin and salt to a mixing bowl and stir with a knife to combine. Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic.

Step 6
Divide the dough in half and lightly oil your hands. Stretch each piece of dough into a large, thin rectangle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.

Step 7
Carefully slide each flatbread base onto the preheated tray(s) and drizzle with olive oil. Bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen. 

Step 8
Evenly spread the tomato sauce over each base, leaving a small border at the sides. Scatter over the red onion, followed by the stir-fried lamb and pepper.

Step 9
Gently slide each base back onto the pizza tray(s) and cook for 8-10 minutes until the bottom is crisp and golden and the lamb is sizzling. Garnish with toasted pine nuts and fresh parsley before serving. Eat immediately with a side salad. 

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.

What Is Sumac?

Sumac is a Mediterranean spice, which derives from dried berries that have been ground to a deep red powder. It has a tangy, lemony taste, but without the acidity of a citrus fruit or vinegar.

It pairs really well with chicken, lamb or fish and can also be mixed into yoghurt or marinades for a tart, citrusy boost. To use as a garnish, sprinkle over hummus, kebabs or falafels before serving.

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Creamy Artichoke Risotto with Baby Parsnips
DinnerRecipeRisottoVegetarian

Artichoke risotto with baby parsnips

by Michael Catling 15 August 2025

Ugly and knobbly they may be, but artichokes and parsnips add a beautiful sweetness and viscosity to this meat-free risotto.

Take your meat-free Monday to the next level with this silky-smooth risotto which heroes two underrated root vegetables: Jerusalem artichokes and parsnips.

Both are bang in season during the autumn months and add a wonderfully earthy, slightly sweet flavour that is enhanced once their natural sugars caramelise.

Here, I’ve roasted the baby parsnips, baked some artichoke crisps, and made an artichoke purée which adds an extra layer of creaminess to the final dish.

Your journey to veganism starts here!

How To Make Artichoke Risotto With Baby Parsnips

  • Chef Catling’s recipe notes
  • Recipe: Artichoke Risotto With Baby Parsnips
  • What’s the secret to a great risotto – must read

Tips & Notes To Know

  • Soak your cut artichokes in lemon water: Jerusalem artichokes can oxidise and brown quickly, much like apples. To keep them fresh while prepping everything else, place the cut pieces in a bowl of water and add a few lemon slices to prevent discolouration.

Creamy Artichoke Risotto with Baby Parsnips

Artichoke risotto with baby parsnips

Serves: 2 Prep time: 10 mins Cook time: 50 mins 50 mins
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Ingredients

300g Jerusalem artichokes
Knob of butter
Splash of semi-skimmed milk
3 baby parsnips, trimmed and halved lengthways

For the risotto
1 tbsp olive oil, plus extra for brushing
1 small onion, finely chopped
1 tsp fresh thyme leaves, picked
Pinch of celery salt
1 garlic clove, crushed
150g carnaroli risotto rice
700ml vegetable stock
15g parmesan cheese, grated
1 tsp butter
1 sprig fresh rosemary leaves, picked 

To serve
Truffle oil, to drizzle (optional)

Instructions

Step 1
Preheat the oven to 200C. In a large roasting tin, toss the parsnips with half the olive oil and season. Roast in the oven for 40-45 minutes, turning once, until golden and crisp.

Step 2
For the purée, weigh out 200g of Jerusalem artichokes and peel before cutting into small chunks. Place in a saucepan and fill with water until just covered. Season with salt and bring to the boil. Reduce the heat and simmer until tender; about 10 minutes. Drain.

Step 3
Add the butter and milk to the cooked artichokes and blitz with a hand blender to a smooth purée (alternatively pass through a sieve to achieve a silky smooth texture). Season to taste and keep warm.

Step 4
With the remaining artichokes, scrub the skins under running water and pat dry with kitchen paper. Using a mandolin, thinly slice the Jerusalem artichokes and place in a bowl. Drizzle lightly with olive oil and spread out on a baking tray lined with parchment, making sure they don’t overlap. Roast in the oven for 20 minutes or until golden and crisp. Keep warm.

Step 5
To make the risotto, heat the remaining olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured.

Step 6
Place a small saucepan over a low heat and bring the vegetable stock to a gentle simmer. Add the celery salt, garlic and thyme leaves to the onions and cook until fragrant; about 1 minute.

Step 7
Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better.

Step 8
Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.  Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. 

Step 9
By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

Step 10
To finish the risotto, remove the pan from the heat and beat in the parmesan cheese until the cheese has melted and the risotto is oozy. Season to taste and leave the risotto to sit for 5 minutes.

Step 11
Add the butter to a small frying pan over a medium heat. When it starts to sizzle, add the rosemary leaves and allow them to fry for about 15 seconds on each side. Use tongs to transfer the rosemary to kitchen paper, where they will crisp up.

Step 12
Serve the risotto in bowls, garnished with the baby parsnips, Jerusalem artichoke crisps and rosemary leaves. Top with a drizzle of truffle oil, if using, and a good grind of black pepper to finish.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

What’s The Secret To A Great Risotto?

1. Choose the right rice

Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook).

2. Don’t rinse your rice

Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture.

By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish.

3. Use a wide, shallow pan

Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I.

The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan.

4. Toast the rice

This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan.

You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned.

5. Keep the stock on a rolling boil

Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature.

6. Add the stock gradually

Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks.

7. Don’t stir for the sake of stirring

Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto.

However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice.

8. Check the consistency

A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice.

9. Take the taste test

Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge!

10. Finish with a flourish

Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!).

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Leek and Potato Soup
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.

Leek and Potato Soup

Instant Pot leek and potato soup

Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins
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Ingredients

2 leeks (about 300g), cleaned, trimmed and finely sliced
450g potatoes, peeled and roughly chopped
750ml vegetable stock
1 dried bay leaf
3 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
1 tbsp butter

To serve
1 tsp fresh chives, snipped
Extra-virgin olive oil, to drizzle

Instructions

Step 1
Place 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 2
Once 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 3
Season 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?

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BLT with Crushed Avocado
BreakfastBrunchLunchPorkRecipe

BLT bap with guacamole

by Michael Catling 9 June 2025

Take the traditional bacon sarnie to another level with smashed avocado and a few chilli flakes for a spicy kick.

This is proper nostalgia for me. A bacon roll was my lunchtime snack every Saturday after football, minus the lettuce and tomato because that would have made it too healthy.

Now I’m more of an ‘avo on toast’ kind of guy, which is why I merged the two to create the best of both worlds with this A-BLT.

The lettuce and tomato is still optional, but I do insist on using streaky bacon and crisping it up so it almost singes your tongue before melting in the mouth.

It is something of a guilty pleasure for me and feels super indulgent, which is the way every brunch dish should be, right?

How To Make My BLT Bap With Guacamole

  • Chef Catling’s recipe notes
  • Recipe: BLT bap with guacamole

Tips & Notes To Know

  • Cook smart: Place a wire rack over a baking sheet and lay the bacon on top. The fat will drip down and the bacon will crisp up better. You can save the bacon fat for frying eggs or roasting potatoes. It will last for up to 3 months in the fridge.
  • Use a ripe, Hass avocado: They’re the king of avocados and tend to be richer in flavour and smaller in size with dark green, pebbled skin. To test their ripeness, gently press the top near the stem — it should give slightly. If it feels soft or mushy, it’s too far gone.
  • Mash by hand: We’re not making a purée here, so keep the blender in your cupboard. Use a fork for a chunky, rustic guacamole.

BLT with Crushed Avocado

BLT bap with guacamole

Serves: 2 Prep time: 5 Cook time: 10 mins 10 mins
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Ingredients

6 rashers smoked streaky bacon, trimmed of excess fat
1 Hass avocado, stoned
1/4 tsp dried chilli flakes
Pinch of garlic granules
1/2 lime, juiced
2 wholemeal rolls
2 salad tomatoes, thinly sliced
1 baby gem lettuce, leaves picked

Instructions

Step 1
Spread the streaky bacon out on a wire rack and set over a lined baking tray. Place under a hot grill and cook for 3-4 minutes on each side until crisp and golden. Remove and set aside.

Step 2
In a bowl, mash the avocado with a fork and stir in the chilli flakes and garlic granules. Season with salt, pepper and lime juice to taste and set aside.

Step 3
Halve the wholemeal rolls and place under the grill to toast. Spread both sides with the smashed avocado, then layer with the sliced tomato, lettuce and three strips of bacon each before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

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Hoisjn Turkey Stir-Fry
ChristmasDinnerRecipeTurkey

Hoisin turkey stir-fry

by Michael Catling 3 June 2025

Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up.

The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey.

The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge.

For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do.

How To Make My Hoisin Turkey Stir-Fry

  • Chef Catling’s recipe notes
  • Recipe: Hoisin turkey stir-fry
  • Serving suggestions
  • Frequently asked questions

Tips & Notes To Know

  • Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand.
  • Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock.
  • High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke.
  • Don’t overcook the turkey: It’s already cooked so you’re just heating it through. 

Hoisjn Turkey Stir-Fry

Hoisin turkey stir-fry

Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins
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Ingredients

1/2 tbsp vegetable oil
1 banana shallot, finely diced
1 red pepper, deseeded and finely sliced
2 garlic cloves, finely sliced
1/2 red chilli, finely sliced
1/2 green chilli, finely sliced
1 tsp fresh root ginger, peeled and finely chopped
250g leftover turkey breast, cut into strips
1/2 x 220g can bamboo shoots, drained
2 large handfuls of baby spinach

For the sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp dark soy sauce (reduced salt)
1/2 tsp Chinese five-spice powder
200ml turkey stock or leftover turkey gravy

Instructions

Step 1
In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside.

Step 2
Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes.

Step 3
Toss in the garlic, chillis and ginger and cook for 1 minute more. 

Step 4
Turn the heat down to medium and add the cooked turkey and bamboo shoots. 

Step 5
Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving Suggestions

  • On a bed of coconut, basmati, sticky or jasmine rice.
  • Tossed through egg or rice noodles.
  • With a side of prawn crackers.

Frequently Asked Questions

Can I Use Leftover Roast Chicken Instead Of Turkey?

Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand.

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Bounty Overnight Oats
BreakfastRecipe

Bounty overnight oats

by Michael Catling 13 June 2025

This is the breakfast of dreams for bounty lovers, combining the creamy texture of overnight oats with the rich, indulgent flavour of chocolate and coconut.

Whenever I think of Bounty Milk Chocolate, I think of my dad who eats all the miniatures in a tub of Celebrations. This comforting recipe combines two of his favourite things: chocolate and coconut in three different forms.

The coconut milk drink makes the porridge vegan friendly, while the dairy-free cacao powder and cacao nibs adds a touch of richness and decadence to the oats.

Simply mix all the ingredients together the night before and you’ll have a healthy breakfast ready and waiting for you in the fridge when you wake up.

How To Make Bounty Overnight Oats

  • Chef Catling’s recipe notes
  • Recipe: Bounty overnight oats
  • Frequently asked questions

Tips & Notes to Know

  • No cooking is required: As long as you know how to weigh out ingredients, you can make overnight oats in about 2 minutes.
  • Make ahead: You can prepare a big batch of overnight oats in advance and they’ll last for 3-4 days in the fridge. Just divide the mixture between individual jars or containers, so you (and the kids) can grab a portion before you dash out of the door in the morning.
  • Use old-fashioned rolled oats: Avoid instant oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking.

Bounty Overnight Oats

Bounty overnight oats

Serves: 1 Prep time: 5 mins
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Ingredients

60g rolled porridge oats
1 tsp cacao powder
10g chia seeds
1/2 tsp cacao nibs
180ml coconut milk drink
1 tsp maple syrup

To serve
1 tsp coconut flakes, crumbled
1 dark chocolate square, grated

Instructions

Step 1
Mix together the porridge oats, cacao powder, chia seeds and cacao nibs in a bowl. Stir in the coconut milk drink and maple syrup and pour into a jar or container.

Step 2
Seal and refrigerate overnight. Serve topped with coconut flakes and a grating of dark chocolate.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Do Overnight Oats Taste Like?

The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm.

What Are Chia Seeds?

Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam.

Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure.

What Is Cacao Powder?

Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed.

A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium.

What Are Cacao Nibs?

Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium.

Can I Use Honey In Place Of Maple Syrup?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

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Blueberry and Banana Pancake Stack
BreakfastBrunchRecipeVeganYeast Free

Vegan blueberry and banana pancake stack

by Michael Catling 20 June 2025

Treat yourself to an epic breakfast of pancakes, berries and the most incredible peanut butter sauce you’ve ever tasted. Kids will go crazy for it!

After a week of hurried breakfasts, the weekend feels like it was made for leisurely indulgence. And I’m yet to meet anyone who isn’t won over by a colourful stack of pancakes.

Making them vegan-friendly has proven a challenge in the past, but I’ve finally cracked it with this banana and blueberry pancake stack which is actually a lot healthier than it looks.

By whipping up a quick peanut butter sauce to go with it, you’ve also got the perfect pancake sandwich to indulge in.

How To Make My Vegan Blueberry And Banana Pancake Stack

  • Chef Catling’s recipe notes
  • Recipe: Vegan blueberry and banana pancake stack
  • Frequently asked questions

Tips & Notes To Know

  • Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Once you’re ready to make the pancakes, just add the wet ingredients.
  • Don’t overmix the batter: Whisk the ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to heavy, chewy pancakes.
  • Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate.
  • Don’t flip too soon: Once multiple bubbles start to appear on the surface, that’s your cue for the pancake to be turned or flipped.

Blueberry and Banana Pancake Stack

Vegan blueberry and banana pancake stack

Serves: 2 Prep time: 10 mins, plus 20 mins resting time Cook time: 10 mins 10 mins
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Ingredients

2 bananas, 1 mashed, 1 sliced for the topping
125ml soya milk
1 tsp honey, plus extra for drizzling
1/2 tsp vanilla extract
100g plain flour
1 tsp baking powder
1/2 ground sweet cinnamon
1/4 tsp salt
Pinch of nutmeg
50g fresh blueberries
Vegetable oil, for frying

For the peanut butter sauce
25g smooth peanut butter
1 tsp honey, plus extra for drizzling

To serve
1 tbsp flaked almonds, toasted

Instructions

Step 1
Add the mashed banana to a large bowl and mix with the soya milk, honey and vanilla extract.

Step 2
In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and salt, and whisk well. Make a well in the centre and slowly incorporate the banana milk. Gently stir in the blueberries until just combined and refrigerate the batter for at least 20 minutes.

Step 3
Preheat a large frying pan over a medium heat. Brush lightly with oil and add small ladlefuls of batter to form three pancakes in total, nicely spaced apart. Shape into rounds and cook for 2-3 minutes until bubbles form on the top and the undersides are golden. Flip each pancake over and continue to fry until golden; about 1-2 minutes more. Keep warm and repeat with the remaining batter.

Step 4
For the sauce, add the peanut butter and honey to a small saucepan with a good splash of boiling water. Stir vigorously over a medium heat until a smooth paste forms.

Step 5
To plate up, stack three pancakes together and top with half the banana slices and the peanut butter sauce. Sandwich with the rest of the pancakes and scatter over the toasted almonds, extra banana slices and a drizzle of honey before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Peanut Butter Should I Use?

Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils.

A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy.

Can I Substitute Honey For Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

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Best Banana Bread
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

Best banana bread

Serves: 10 Prep time: 5 mins Cook time: 50 mins 50 mins
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Ingredients

140g butter, melted, plus extra for the tin
140g golden caster sugar
2 large free-range eggs, beaten
3 ripe small bananas, mashed
140g self-raising flour
1 tsp baking powder
1 tsp ground sweet cinnamon
1/2 tsp vanilla extract

For the icing
50g icing sugar

Instructions

Step 1
Preheat the oven to 180C. Butter a standard loaf tin and line with baking parchment.

Step 2
Cream 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 3
Pour 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 4
Cool 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.

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Garlic and Thyme Lamb Steaks with Roast Vegetables
DinnerLambRecipeYeast Free

Lamb steaks with green tahini and roasted vegetables

by Michael Catling 6 June 2025

A zingy lemon and tahini sauce takes your regular steak and chips to new heights in this date night platter for two.

This is date night, done right. A huge Middle Eastern platter of lean lamb steaks, flavoured with garlic and rosemary, and accompanied by as many roasted vegetables as you can fit onto a large serving platter.

The more colour, the better, so fill your roasting tin up with whatever is in season and let your imagination run wild.

The only non-negotiable is my glorious green tahini sauce, which is good enough to be bottled and sold for a pretty penny. Any leftovers are gorgeous drizzled over your morning poached eggs.

How To Make Lamb Steaks With Green Tahini And Roasted Vegetables

  • Chef Catling’s recipe notes
  • Recipe: Lamb steaks with green tahini and roasted vegetables
  • Frequently asked questions, including how to nail the perfect cook on your steak

Tips & Notes To Know

  • Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold.
  • Don’t crowd your traybake: You want your vegetables to caramelise, not steam, so make sure there’s enough space for the air to circulate. Use two trays if needs be. It’ll be worth the extra washing up.
  • No colour, no flavour: A good sear makes a great steak so get your pan smoking hot and don’t turn your steak until those char marks are visible.
  • Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes. This gives the muscle fibres time to relax so the juices settle back into the meat, rather than leaching out onto your chopping board.
  • Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout.

Garlic and Thyme Lamb Steaks with Roast Vegetables

Lamb steaks with green tahini and roasted vegetables

Serves: 2 Prep time: 10 mins Cook time: 45 mins 45 mins
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Ingredients

2 medium sweet potatoes, skin on, cut into thin slices
2 parsnips, peeled and cut into spears
1 large carrot, peeled and cut into large batons
1 tbsp olive oil, plus extra for frying
1 tsp smoked paprika
4 radishes
1 red onion, cut into 4 wedges
2 lamb steaks
1 tbsp butter
1 sprig fresh rosemary
3 garlic cloves, peeled and halved
6 broccoli florets

For the green tahini sauce
30ml tahini paste
Small bunch of fresh coriander, chopped
Small bunch of fresh flat-leaf parsley, chopped
1 tsp extra-virgin olive oil
1 lemon, juiced to taste

Instructions

Step 1
Preheat the oven to 200C.

Step 2
Coat the parsnips, sweet potato slices and carrots with half a tablespoon of olive oil and the smoked paprika. Season and place in a roasting tin. Mix well and roast in the oven for 40-45 minutes, turning once, until tender and caramelised.

Step 3
Place the radishes and red onions in a separate baking tray with the remaining olive oil and some seasoning. Roast in the oven for 25-30 minutes until the onions are caramelised.

Step 4
To prepare the lamb steaks, rub with a drizzle of olive oil on both sides and season with salt and pepper 

Step 5
Preheat a griddle pan over a high heat. Add the lamb steaks and cook for 3-4 minutes on each side, depending on the thickness (see below).

Step 6
Throw in the butter, garlic and rosemary for the last 45 seconds of cooking and tilt the pan slightly to baste the steaks in the juices.

Step 7
Transfer each steak to a chopping board and leave to rest while you steam the broccoli over a pan of boiling water for 4-5 minutes until tender.

Step 8
To make the green tahini sauce, add the tahini paste, coriander, parsley and extra-virgin olive oil to a blender and squeeze in the lemon juice to taste. Season and blitz to a smooth, runny consistency before decanting into a small ramekin.

Step 9
Slice the lamb steaks against the grain and serve on a platter alongside the roasted vegetables, the steamed broccoli and the green tahini sauce.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Know When My Steak Is Cooked?

For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking.

To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak.

For beef, lamb and venisonInternal temperature
Rare48ºC / 118ºF
Medium rare52ºC / 125ºF
Medium58ºC / 136ºF
Medium well62ºC / 143ºF
Well Done68ºC / 154ºF

What is Tahini?
Tahini is a rich, thick and creamy paste made from ground sesame seeds. It has a mild, nutty and slightly bitter taste, with a texture similar to that of peanut butter.

It’s a staple ingredient in hummus and baba ganoush, plus it’s suitable for gluten free and vegan diets. You can buy it readymade in jars or make your own by toasting sesame seeds and grounding them to a smooth paste.

How Long Will The Green Tahini Sauce Last For?

The green tahini sauce keeps for up to a week in the fridge. It tastes particularly good drizzled over poached or scrambled eggs or as a moist-maker in a chicken wrap.

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ChickenDinnerOne potRecipeSeafood

Chicken, chorizo and prawn paella

by Michael Catling 5 June 2025

This protein-packed paella is the definition of a one-pot wonder. Serve it straight from the pan and let your guests help themselves.

A paella is such a wondrous thing, isn’t it? The mixture of colours and spice, the gorgeously crispy bottom, and all those little surprises that sit nestled among the saffron-infused rice.

It is one of those dishes that demands plenty of attempts to really nail the socarrat (the caramelised crust that everyone loves), but I can’t imagine anyone would ever get bored of eating paella on repeat. There are so many variations in Spain that you can go all in on the seafood or even swap out the proteins for a vegan-forward paella.

To keep the meat and seafood lovers happy, I’ve opted for a classic paella mixta – a combination of chicken, chorizo and king prawns – and bulked it out with peppers, peas and cherry tomatoes. It serves 4 generously and is best served at the table, so everyone can help themselves and fight over the last remaining prawns.

Below, I’ve shared a few of my favourite tips and tricks to help you nail the cook on the paella (and socarrat) first time. If you have any questions of your own, let me know in the comment section.

How To Make My Chicken, Chorizo And Prawn Paella

  • Chef Catling’s recipe notes
  • Recipe: Chicken, chorizo and prawn paella
  • Frequently asked questions

Tips & Notes To Know

  • Use a wide, shallow pan: You’ll be pleased to know that an authentic paella pan is not essential, but you can’t get away with using a deep pot or casserole dish. Both are designed to trap steam which will then ruin the rice’s texture.
  • Don’t stir after adding the stock: You’re not making a risotto here. Once the broth is in, hands off. You want a lively simmer, not a slow braise, so let the rice cook undisturbed to form the perfect texture.
  • Cook with confidence: The caramelised bit at the bottom of the rice (socarrat) is the most prized part of a paella. It’s created when the rice absorbs the stock and the liquid evaporates, causing the bottom layer to crisp up. Listen carefully – you should hear a gentle crackling sound, not aggressive frying, towards the end of cooking.
  • Visual check: You can see whether the socarrat has formed by gently lifting the rice with a spoon or spatula from the bottom. It should smell smoky, not burned, so trust your instinct and make sure you rest your paella after cooking. That will give the socarrat time to set properly.

Chicken, chorizo and prawn paella

Serves: 4 Prep time: 15 mins Cook time: 45 mins 45 mins
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Ingredients

Large pinch of saffron
1 tbsp olive oil
400g skinless chicken thighs, cut into small chunks
1 large brown onion, finely chopped
100g chorizo (mild), diced
1 red pepper, cut into small chunks
3 garlic cloves, crushed
1/4 tsp celery salt
1/2 heaped tbsp smoked paprika
300g Spanish paella rice
600ml hot chicken stock
1 x 400g can chopped tomatoes
100g large handful of cherry tomatoes, halved
12 raw king prawns, shell on
100g frozen garden peas

To Serve
Small handful of fresh flat-leaf parsley, finely chopped
1 lemon, cut into wedges

Instructions

Step 1
Steep the saffron in a bowl with a splash of hot water and leave to infuse.

Step 2
Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden; about 4-5 minutes. Remove with a slotted spoon and set aside.

Step 3
Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. 

Step 4
Tip in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour.

Step 5
With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.

Step 6
Cook vigorously for 3 minutes, then reduce to a low-to-medium heat so everything is gently simmering. This is not a risotto, so do not stir.

Step 7
After 20 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns and peas over the top. Cook for another 5 minutes or until the rice is tender, the prawns are just cooked through, and most of the liquid in the pan has been absorbed.

Step 8
Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid.

Step 9
For the last 3 minutes, increase the heat slightly to medium-high. Listen for a gentle crackling sound—that’s the socarrat forming. You'll know it's done if the bottom feels slightly resistant when nudged with a spoon. If unsure, tilt the pan slightly—if it’s dry and crackly at the bottom, you’ve nailed it.

Step 10
Remove the pan from the heat and cover with a tea towel or foil. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley.

Step 10
Serve the paella straight from the pan, with lemon wedges on the side for squeezing over.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

Can I Use Basmati Rice Instead Of Bomba Paella Rice?
I wouldn’t recommend that you do. Short-grain rice like Bomba rice is favoured due to its ability to absorb a lot of liquid (around three times its volume in liquid) without becoming mushy, which gives paella its signature texture.

Basmati rice does not absorb liquid in the same way and because the grains tend to remain separate and fluffy, that makes it really challenging to form that delicious crispy layer at the bottom.

What Should I Do If My Paella Rice Is Still Chalky After Cooking?

Add a little extra stock or water around the edges. Cover the pan loosely with tinfoil and let it steam over a low heat for a few more minutes.

How Do I Buy Sustainable Prawns?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

How Do I Stop Prawns From Overcooking And Shrivelling Up?

Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn.

The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange.

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag.

A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish.

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Sticky toffee porridge
BreakfastRecipe

Banana sticky toffee porridge

by Michael Catling 11 June 2025

All the flavours of a classic sticky toffee pudding in porridge form, with caramelised bananas, crunchy pecans and a luscious date syrup on top.

If you like sticky toffee pudding, this recipe is for you. The medjool dates are my secret ingredient and produce the most irresistible caramel which transforms an ordinary porridge into something extraordinary.

The pecans provide the crunch, while caramelising the bananas deepens the natural sweetness with toffee-like notes.

This is not the healthiest porridge you’ll ever eat, but it might just be the tastiest…

How To Make Banana Sticky Toffee Porridge

  • Chef Catling’s recipe notes
  • Recipe: Banana sticky toffee porridge
  • Frequently asked questions

Tips & Notes To Know

  • Use ripe but firm bananas. Avoid overly soft bananas as they’ll turn to mush when caramelised. Look for yellow bananas with minimal brown spots.
  • Don’t leave out the medjool dates: Trust me, they make the most delicious caramel which is so good you’ll be adding any leftovers to pancakes, overnight oats, and homemade desserts. 
  • Want a protein boost? Add a handful of mixed seeds or, better still, a scoop of unflavoured protein powder.

Sticky toffee porridge

Banana sticky toffee porridge

Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins
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Ingredients

120g rolled porridge oats
1/2 tsp ground sweet cinnamon
Pinch of nutmeg
2 ripe bananas, 1 mashed, 1 sliced
360ml semi-skimmed milk
360ml water
1 tsp vanilla bean paste
6 medjool dates
Butter or vegetable oil, for frying
1 tsp honey

To serve
Small handful of pecan nuts, roughly chopped

Instructions

Step 1
Tip the porridge oats into a small saucepan with the cinnamon, nutmeg and mashed banana. Stir well and add the milk, water and vanilla bean paste.

Step 2
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 3
While the porridge cooks, place the dates and a pinch of salt in a separate saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding a splash of water if it starts to thicken too much. (Alternatively, you can just use a blender).

Step 4
Meanwhile, heat a small knob of butter or 1 teaspoon of oil in a small frying pan and add the banana slices. Drizzle with honey and cook over a medium heat until nicely caramelised.

Step 5
Divide the porridge between bowls and top with the date caramel (reserve any leftovers for another time). Garnish with caramelised bananas and a scattering of chopped pecan nuts, if desired, before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

What Are Medjool Dates?

Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness.

Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irresistible caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence.

Can I Use Maple Syrup In Place Of Honey?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make Banana Sticky Toffee Porridge Vegan And Dairy Free?

Use maple syrup and vegetable oil instead of honey and butter and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.

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Banana and Dark Chocolate Flapjacks
BakingParty FoodRecipe

Banana and dark chocolate flapjacks

by Michael Catling 13 June 2025

For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist.

One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre.

I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon.

This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together.

Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop.

Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go.

How To Make Banana And Dark Chocolate Flapjacks

  • Chef Catling’s recipe notes
  • Recipe: Banana and dark chocolate flapjacks
  • Frequently asked questions

Tips & Notes To Know

  • The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture.
  • Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily.
  • Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling.
  • Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake.

Banana and Dark Chocolate Flapjacks

Banana and dark chocolate flapjacks

Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins
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Ingredients

4 medjool dates, pitted
100g dairy-free butter
2 tbsp maple syrup
250g jumbo porridge oats
100g muesli oats
2 very ripe bananas, mashed
1 tsp vanilla extract
1/2 tsp ground sweet cinnamon
50g dark chocolate chips

Instructions

Step 1
Line a square brownie tin with baking parchment and preheat the oven to 190C.

Step 2
Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool.

Step 3
In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set.

Step 4
Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month.  

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Oats Should I Use For Flapjacks?

When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy.

Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead.

How Do You Ripen Bananas?

Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter.

Can I Use Honey In Place Of Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

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Honey-glazed carrots, parsnips and halloumi salad.
LunchRecipeSaladVegetarian

Honey-glazed carrot, parsnip and halloumi salad

by Michael Catling 21 June 2025

Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips.

I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should.

The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips.

For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family.

How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad

  • Chef Catling’s recipe notes
  • Recipe: Honey-glazed carrot, parsnip and halloumi salad
  • Frequently asked questions

Tips & Notes To Know

  • Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook.
  • Dry the halloumi before frying: This helps it crisp and stops it from going soggy.
  • Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste.
  • Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons.

Honey-glazed carrots, parsnips and halloumi salad.

Honey-glazed carrot, parsnip and halloumi salad

Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins
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Ingredients

1 x 500g pack Chantenay carrots, halved
4 parsnips, peeled and halved lengthways
2 tbsp olive oil, plus extra for brushing
2 tbsp runny honey
2 tsp wholegrain mustard
1 x 225g pack halloumi cheese, sliced thinly
200g pearled spelt
1 vegetable stock cube
1 lemon, juice to taste
2 spring onions, sliced on the diagonal
1 x 125g pack asparagus tips
1/2 x 60g pack rocket leaves
50g pecan nuts, toasted

To serve
Extra-virgin olive oil, to drizzle

Instructions

Step 1
Preheat the oven to 190C.

Step 2
Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised.

Step 3
Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water.

Step 4
Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions.

Step 5
Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside.

Step 6
Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender.

Step 7
Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

Can I Use Maple Syrup In Place Of Honey?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price.

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Pork and Basil Meatballs and Spaghetti
DinnerPastaPorkRecipeYeast Free

Spaghetti bolognese with cheesy pork meatballs

by Michael Catling 6 June 2025

Inspired by meatballs in marinara and spaghetti bolognese, this hybrid pasta dish combines a rich, slow-roasted ragu with mozzarella-stuffed pork meatballs and spaghetti.

If you’re going to master any recipe, spaghetti bolognese has got to be near the top of the list. Shop-bought versions never come close to making your own, plus you can get one over any fussy eaters by hiding a few vegetables in the bolognese and then blitzing everything to a purée.

Personally, I prefer my sauce a little chunkier, but I’ve given you the option to do either. Where I have gone a little rogue is by ditching the beef mince for yeast-free pork meatballs and stuffing them with mozzarella in the centre. Keep it a surprise and you can delight in the looks on peoples’ faces when all that cheesy goodness oozes out!

How To Make Spaghetti Bolognese With Cheesy Pork Meatballs

  • Chef Catling’s recipe notes
  • Recipe: Spaghetti bolognese with cheesy pork meatballs
  • Frequently asked questions

Tips & Notes To Know

  • Yeast free: It might sound odd, but I used a combination of crushed Weetabix and parmesan – rather than breadcrumbs – to help bind the pork mince together. It’s a brilliant hack which avoids using yeast-based products and works just as well when making burgers from scratch, as well as meatloaf, kebabs and sausage rolls.  
  • Mix gently: When making the pork meatballs, mix the ingredients just enough to combine. Overworking them can result in dry and dense mince because all that handling squeezes out the moisture.
  • Prepare the mozzarella: Cut a block into 1/2 inch cubes and place them in the freezer for 10-15 minutes before adding to the pork mince. This prevents the cheese from melting too fast during cooking.
  • Reserve some pasta water: Adding a splash to your ragu will help it cling to the spaghetti.
  • Freezer-friendly: Perfect for batch cooking, the sauce and meatballs can be made in advance and then frozen for up to 3 months if you want to halve the recipe.

Pork and Basil Meatballs and Spaghetti

Spaghetti bolognese with cheesy pork meatballs

Serves: 4 Prep time: 10 mins Cook time: 45 mins 45 mins
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Ingredients

For the meatballs
500g pork mince (5% fat)
3 garlic cloves, crushed
1/2 x 30g pack fresh basil, finely chopped, plus extra for garnish
1 tsp smoked paprika
2 Weetabix, crushed
2 tbsp grated parmesan cheese, plus extra for serving
1 large free-range egg, beaten
Pizza mozzarella, cut into 1/2 inch cubes so you have 16

For the bolognese
2 tbsp olive oil
1 large white onion, finely chopped
2 carrots, peeled and finely chopped
4 garlic cloves, crushed
1/4 tsp celery salt
1/2 tsp fennel seeds, crushed
1 tsp smoked paprika
1 tbsp tomato purée
2 x 400g can peeled plum tomatoes
1 tsp sugar
1/2 tbsp dried oregano
1 dried bay leaf
300ml beef stock
1 green pepper, deseeded and finely diced
400g dried spaghetti

Instructions

Step 1
To make the meatballs, combine the pork mince in a bowl with the crushed garlic, basil, smoked paprika, Weetabix and parmesan and mix well. Stir in the beaten egg and use your hands to bind the mixture together. 

Step 2
Roll the pork mince into 16 equal-sized balls (you add the mozzarella later) and lay on a baking tray. Refrigerate for 15 minutes to firm up slightly.

Step 3
To make the Bolognese sauce, heat half the olive oil in a large saucepan or crockpot and sauté the red onion and carrot gently for 10-15 minutes until softened and starting to colour.

Step 4
Stir the garlic, celery salt, fennel seeds, smoked paprika and tomato purée into the onions and cook for 1 minute more. Tip in the chopped tomatoes, sugar, oregano and bay leaf. Wash the tomato cans out with the beef stock and add the liquid to the pan, breaking the tomatoes up as you go.

Step 5
Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently over a low heat for 25-30 minutes or until thick and rich. Taste and adjust the seasoning as necessary.

Step 6
Flatten each meatball slightly in the palm of your hand and place a mozzarella cube in the centre. Enclose the filling completely with the meat and shape into a ball again. Repeat 16 times and line them up on a baking tray.

Step 7
Heat the remaining olive oil in a frying pan over a medium-high heat. Once hot, fry the pork meatballs on all sides until nicely coloured (you may need to do this in batches).

Step 8
Before transferring the meatballs to the Bolognese sauce with the green pepper, you can blitz the sauce using a hand blender until smooth or go with the chunkier texture. Whatever you decide, remember to discard the bay leaf. The meatballs need to simmer for a good 10-15 minutes in the sauce so they are cooked through (they should feel firm and springy to the touch, not soft and squidgy). To double check, cut a piece off the corner – there should be no pink bits visible.

Step 9
Heat a large pan of salted boiling water and cook the spaghetti according to pack instructions.

Step 10
Drain the spaghetti if necessary, reserving a ladleful or two of pasta water. Toss the spaghetti through the Bolognese sauce, adding a little of the reserved cooking water to loosen if needed.  Divide the spaghetti and meatballs between bowls and garnish with basil leaves and parmesan shavings before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Percentage Of Pork Mince Should I Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

How Do I Stop My Meatballs From Breaking Up?

The key to a loose textured meatball is to avoid overworking the pork mince. Use your hands to bring the mixture together, before rolling them into 16 individual balls.

Is This Recipe Yeast Free?

The meatballs are and the bolognese can be if you use homemade stock or 1 yeast free stock cube, mixed with 300ml of water. M&S now sells frozen bone broth ‘pucks’ which are free from yeast, though my advice is to always check the ingredients list before using.

What’s The Difference Between Plum And Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

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Apple and Blueberry Crisp
DessertRecipeYeast Free

Vegan apple and blueberry crisp

by Michael Catling 4 June 2025

This is first-time cook simple: A self-saucing pudding with juicy, jammy apples and berries that are bubbling below a nutty, crunchy topping.

This apple and blueberry crisp is my go-to dessert when I’m feeling lazy. It’s one of those soothing, comforting puddings that doesn’t need a lot of technical skill to pull off, hence it’s a good option if you’re a beginner or don’t want to spend a load of time in the kitchen.

Using frozen blueberries keeps the cost under £1 per portion and produces the most irresistible jammy syrup that coats the cinnamon apples beneath a streusel-like topping. Think of it as apple pie’s healthier, more laid-back cousin – no crust, no stress. Any leftovers can then be enjoyed cold for breakfast. I won’t judge.

How To Make Vegan Apple And Blueberry Crisp

  • Chef Catling’s recipe notes
  • Recipe: Vegan apple and blueberry crisp
  • Frequently asked questions

Tips & Notes To Know

  • Make ahead: If you prep the filling and topping separately in advance, the apple and blueberry crisp is super easy to assemble and pop in the oven when you’re ready for dessert.
  • Buy tart, firm apples: Pink Lady, Braeburn and Jazz hold their shape when baked. Gala and Golden Delicious do not.
  • Don’t thaw the blueberries: Use the berries straight from the freezer. Thawing can make the fruit soggy and overly watery.
  • Love your leftovers: The beauty of a fruit crumble or crisp is that they keep in the fridge for up to 4 days. Simply reheat in the oven or microwave… or serve cold for breakfast.

Apple and Blueberry Crisp

Apple and blueberry crisp

Serves: 4 Prep time: 10 mins Cook time: 40 mins 40 mins
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Ingredients

125g plain flour
75g light brown sugar
25g ground almonds
80g dairy-free butter
1/2 tsp vanilla extract
50g muesli (I used Dorset Cereals)
5 Pink Lady apples, cored and chopped into chunks
180g frozen blueberries
1 tbsp cornflour
1 clementine, zested
1 tsp ground sweet cinnamon

Instructions

Step 1
Preheat the oven to 180C. Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well.

Step 2
Add the butter and rub into the flour mixture until it resembles breadcrumbs. Stir in the vanilla extract and muesli until well combined and set aside.

Step 3
Place the apples and blueberries in a separate bowl and coat in the cornflour, cinnamon and orange zest. Stir well and spoon the fruit mixture into the bottom of an ovenproof dish.

Step 4
Sprinkle the crumble mixture evenly on top and bake in the oven for 40-50 minutes until the topping is deep golden and the fruit is bubbling at the edges. Serve with yoghurt or dairy-free custard.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What’s The Difference Between A Crumble And Crisp?

A crumble topping is softer, more cake-like in texture and is often made using just flour, butter and sugar. A crisp usually contains a combination of nuts and oats as well, hence it is seen as a lighter, healthier alternative.

I Have A Nut Allergy. Can I Substitute The Ground Almonds?

Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

Can I Use Fresh Blueberries?

I used to buy a lot of fresh berries, but I’ve recently switched to frozen because they are cheaper and less likely to spoil as well. The water content of frozen berries is also greater, which contributes to a better syrup.

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Jam Duffins
BakingParty FoodRecipeVegan

Vegan jam duffins

by Michael Catling 11 June 2025

Just as easy to make as ordinary muffins, these sugar-dipped duffins taste every bit as good as jam doughnuts when served warm from the oven.

I still remember seeing a duffin for the first time. I was browsing my local coffee shop and I couldn’t quite figure out why it’s taken so long to merge the best bits of a doughnut and muffin together.

It’s such a brilliant idea and there’s something incredibly satisfying when you take that first bite and the jam starts oozing out of the centre.

The surprise element is such a hit with kids especially and you can really have some fun by using different fillings. My favourite is raspberry jam, but often I’ll mix and match by using a 50/50 split of lemon curd or peanut butter.

How To Make Vegan Jam Duffins

  • Chef Catling’s recipe notes
  • Recipe: Vegan jam duffins
  • Frequently asked questions

Tips & Notes To Know

  • Use room temperature ingredients: To get the best rise and texture, use room temperature eggs, milk and sunflower spread. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture.
  • Don’t overmix the batter: Overmixing is the No.1 cause of a dense texture because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible.
  • Aim to fill each case about two thirds of the way full: Overfilling can cause them to rise unevenly, leading to a duffin top that’s too big or uneven, or the batter spilling over.
  • Resist the urge to check on your duffins too early: Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The duffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs attached.
  • Cool properly: Once baked, allow your duffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam.

Jam Duffins

Vegan jam duffins

Serves: 12 Prep time: 15 mins Cook time: 20 mins 20 mins
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Ingredients

200g self-raising flour
100g soft brown sugar
1 large free-range egg
85g sunflower spread
125ml semi-skimmed milk
1 tsp vanilla extract
1/2 tsp ground sweet cinnamon, plus extra for dusting
1 jar of raspberry jam

To serve
Icing sugar, for dusting

Instructions

Step 1
Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases.

Step 2
Place the self-raising flour, brown sugar, sunflower spread, beaten egg, milk, vanilla extract and cinnamon in a mixing bowl and beat with a whisk until just combined.

Step 3
Spoon the filling into each case until a third of the way full. Add a heaped teaspoon of jam into the middle of each muffin, then top with more mixture until the filling is covered.

Step 4
Bake for 20 minutes or until golden, risen and just firm to the touch. Leave the duffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and cinnamon, if desired, before serving. 

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.

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Vanilla latte overnight oats
BreakfastRecipe

Vanilla latte overnight oats

by Michael Catling 9 June 2025

Swap your morning coffee for these supercharged vanilla latte overnight oats.

Anyone who says they haven’t got time to make breakfast is lying! My vanilla latte overnight oats couldn’t be simpler and are best made the night before, ready for a grab-and-go breakfast the next morning.

The oats are mixed with coffee and vanilla and naturally sweetened with banana and cocoa nibs to keep your sweet tooth happy. The addition of chia seeds gives the overnight oats a thick and creamy texture, similar to a chia pudding.

If you’re a coffee fanatic like me, you’ll love it!

How To Make Vanilla Latte Overnight Oats

  • Chef Catling’s recipe notes
  • Recipe: Vanilla latte overnight oats
  • Frequently asked questions

Tips & Notes To Know

  • No cooking is required. Left overnight in the fridge, the oats will absorb the milk and soften, ready to eat the next day.
  • Get a caffeine boost: The ‘shot’ of coffee acts as the perfect pick-me up, while the banana and vanilla satisfy any cravings for chocolate or sugar.
  • Think ahead: The overnight oats fit into a small container, which you can take with you to work or on the train. Just don’t forget to bring a spoon with you (I’ve made that mistake before!).

Vanilla latte overnight oats

Vanilla latte overnight oats

Serves: 1 Prep time: 5 mins
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Ingredients

60g rolled porridge oats
1 banana (1/2 mashed, 1/2 sliced)
1 tsp cacao nibs
1 tsp coffee extract
1/2 tsp vanilla bean paste
1/2 tsp ground sweet cinnamon
1/2 tbsp chia seeds
180ml semi-skimmed milk

To serve
1 square of dark chocolate, grated (optional)

Instructions

Step 1
Mix together the porridge oats, mashed banana, cacao nibs, coffee extract, vanilla bean paste, cinnamon and chia seeds in a bowl.

Step 2
Stir in the milk and pour into a jar or container.

Step 3
Seal and refrigerate overnight. Serve topped with the banana slices and a grating of dark chocolate.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Do Overnight Oats Taste Like?

The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge.

They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm.

What Kind Of Oats Are Best For Overnight Oats?

Unless you like the idea of your overnight oats resembling a thin soup, avoid using instant oats or quick oats.

Rolled oats are your best bet as they are minimally processed, hence they retain more of their texture without turning into mush.

What Are Chia Seeds?

Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam.

Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure.

What Are Cacao Nibs?

Cacao nibs are unsweetened tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium.

Where Can I Buy Coffee Extract From?

Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water.

How Do I Make Vanilla Late Overnight Oats Dairy Free?

Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.

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Chicken And Butternut Squash Curry
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.

Chicken And Butternut Squash Curry

Mild chicken and butternut squash curry

Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins
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Ingredients

1 tsp ground turmeric
1 lemon, juiced
500g boneless chicken thighs, skin removed and cut into chunks
1 butternut squash, peeled and cut into 2cm chunks
2 tbsp vegetable oil
1 banana shallot, finely chopped
4 garlic cloves, finely chopped
Thumb size piece of fresh root ginger, peeled and finely chopped
1 large red chilli, finely chopped, plus a few slices for garnish
2 tbsp tomato purée
3 tbsp mild curry powder
8 dried curry leaves
500ml chicken stock
250ml natural yoghurt (0% fat)
1 tsp garam masala

To serve (optional)
Fresh coriander, leaves only, finely chopped
1 tbsp flaked almonds, toasted

Instructions

Step 1
Preheat 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 2
Place 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 3
Heat the remaining oil in a large frying pan and brown the chicken for 3-4 minutes until nicely coloured. Remove and set aside.

Step 4
In 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 5
Add 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 6
Bring 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 7
Remove 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?

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole bird73ºC / 165ºF (at breast)
79ºC / 175ºF (at thigh)

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Thai Satay Chicken Kebabs
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

Thai satay chicken kebabs

Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins
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Ingredients

1 tbsp runny honey
50g chunky peanut butter
2 tsp light soy sauce (reduced salt)
1/2 tbsp Thai red curry paste
1/2 tbsp lime juice, plus extra for the salad
2 garlic cloves, crushed
1 tsp Thai fish sauce
25g natural yoghurt (0% fat)
2 skinless chicken breasts, cut into large chunks
Vegetable oil, for brushing

To serve
1 tsp white sesame seeds
Small handful of fresh coriander leaves, finely chopped
1/2 red chilli, finely sliced

Instructions

Step 1
Place 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 2
Transfer 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 3
Heat 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 4
Gently 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 5
Divide 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 temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole 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.

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Chicken Caesar Salad
ChickenDinnerLunchRecipeSalad

Garlic chicken and bacon Caesar salad

by Michael Catling 5 June 2025

A lighter twist on the classic chicken Caesar salad with a roasted garlic and yoghurt dressing.

I’m not a big salad eater, but I make an exception where chicken Caesar salad is concerned. I remember eating it every day on holiday when I was a teenager, so I’m closer than most to becoming a connoisseur.

I like to go hard on the bacon, croutons and chicken, which is griddled until you get some fierce char marks.

Where I go rogue is by roasting a couple of garlic cloves and blending them into the Caesar dressing with Greek yoghurt rather than mayonnaise. It’s not traditional, I’ll grant you, but your tastebuds and waistline will thank you for it.

How To Make Garlic Chicken And Bacon Caesar Salad

  • Chef Catling’s recipe notes
  • Recipe: Garlic chicken and bacon Caesar salad
  • Frequently asked questions

Tips & Notes To Know

  • Dress lightly, toss gently: Add the Caesar dressing gradually, just before serving, and toss with care to avoid soggy leaves and over-saturation.
  • Balance the dressing: Taste as you go. Too tangy? Add a drizzle of extra-virgin olive oil. Too rich? A touch more lemon juice will brighten it up.

Chicken Caesar Salad

Garlic chicken and bacon Caesar salad

Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins
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Ingredients

For the dressing
1 garlic clove, skin on
75ml Greek yoghurt (0% fat)
2 anchovy fillets in olive oil
1/2 tsp Dijon mustard
1 tbsp lemon juice
1/2 tbsp parmesan cheese, shaved

For the salad
Avocado oil, for roasting and grilling
1 ciabatta roll, cut into small chunks
2 skinless chicken breasts, butterflied
2 rashers smoked back bacon
1/2 iceberg lettuce, shredded
1 small red onion, finely sliced
1 tbsp parmesan cheese, shaved

Instructions

Step 1
Preheat the oven to 180C. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray.

Step 2
Place the garlic clove in a foil parcel and drizzle with avocado oil. Place next to the ciabatta chunks and bake in the oven for 12-15 minutes, turning halfway, until the croutons are golden and crisp and the garlic has softened.

Step 3
Pop the garlic clove from its skin and add to the blender with the Greek yoghurt, anchovies (with a drizzle of olive oil), Dijon mustard, lemon juice and half a tablespoon of parmesan. Blitz until smooth. Season to taste and refrigerate the dressing until ready to use.

Step 4
Heat a grill pan over a medium-high heat on the hob and rub the chicken breasts with avocado oil. Season with salt and pepper and char the chicken for 4 minutes on each side or until cooked through. Transfer to a plate and slice into thin strips. Keep warm.

Step 5
Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 3 minutes on each side or until crisp and cooked through. Cut into small chunks and set aside.

Step 6
In a large bowl, toss the iceberg lettuce with the sliced red onion and a little of the dressing. Divide between two plates. Top with the sliced chicken, croutons and bacon. Drizzle over the rest of the dressing and garnish with the shaved parmesan before serving.

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 to the pan for a couple of minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperature should be at least 73ºC (165ºF). This handy guide will help.

Chicken or TurkeyInternal temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole bird73ºC / 165ºF (at breast)
79ºC / 175ºF (at thigh)

Are Anchovies Really Integral To A Caesar Salad?

This is always a point of contention whenever I make a Caesar salad for my fiancée because anchovies are the primary reason a Caesar salad tastes so good.

Yes, they can smell particularly pungent, but they add a salty, umami flavour bomb that will give your Caesar salad that marvellous depth of flavour and richness. I’ve tried using Worcestershire sauce as an alternative, but it is a poor imitation.

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Saffron Seafood Risotto
DinnerRecipeRisottoSeafood

Saffron seafood risotto

by Michael Catling 13 June 2025

There’s a time and place for a bit of luxury – and this seafood medley risotto is one of those dishes I like to roll out on special occasions.

There’s something undeniably luxurious about a well-made seafood risotto. It’s rich without being heavy, refined yet deeply comforting, and it’s capable of transporting you to the Amalfi Coast if you let your imagination wander far enough.

Buy the best prawns, shrimps and scallops you can get your hands on and make them the star of the show in this ultra-decadent risotto, which is rich with saffron and the briny flavours of the sea.

The seafood will overcook if you add it to the risotto at the start, so wait until the last 5 minutes before pan-frying everything separately. It’s worth the extra washing up just to get that beautiful golden crust on the scallops!

How To Make Saffron Seafood Risotto

  • Chef Catling’s recipe notes
  • Recipe: Saffron seafood risotto
  • What’s the secret to a great risotto – must read
  • Frequently asked questions

Tips & Notes To Know

  • Use a screaming hot pan: Scallops really benefit from hard and fast cooking. Leave them alone for at least 90 seconds and they’ll release naturally when ready to flip.
  • Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear.
  • Take extra care: The scallop roe is more delicate than the actual muscle and can overcook quickly. Cook it separately or remove halfway if pan-frying both.
  • Save some pennies: For a budget-friendly version, try using squid, mussels and clams.
Saffron Seafood Risotto

Saffron seafood risotto

Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins
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Ingredients

2 tbsp olive oil
1 white onion, finely chopped
1.2 litres fish stock
2 garlic cloves, crushed
1/4 tsp celery salt
1/2 tsp fennel seeds, crushed
300g carnaroli risotto rice
1/4 tsp saffron strands
2 knobs of butter
100g frozen peas
1/2 lemon, juiced
200g scallops, roe removed
1 x 170g pack raw king prawns, peeled
8 raw red shrimps, peeled

To serve
1 tbsp fresh chives, finely chopped
Extra-virgin olive oil,
to drizzle

Instructions

Step 1
Heat half the olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured.

Step 2
Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Add the garlic, fennel seeds and celery salt to the onions and stir-fry until fragrant; about 2 minutes.

Step 3
Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better.

Step 4
Add a ladleful of fish stock to the risotto base and cook gently over a low-to-medium heat, stirring regularly, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly.

Step 5
By the time the final 100ml of stock has been added, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

Step 6
To finish the risotto, add 1 knob of butter with the lemon juice and fold in the peas. Season to taste and remove from the heat. Leave the risotto to sit with the lid on while you prepare the seafood.

Step 7
Remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop. Pat each scallop dry with paper towels and season with salt.

Step 8
Heat the remaining butter in a large frying pan over a medium-high heat and add the scallops. Sear for 1-2 minutes on each side or until golden brown and opaque. Season with black pepper and keep warm.

Step 9
Using the same pan for the scallops, heat the remaining olive oil over a medium-high heat and stir-fry the prawns and shrimps for 3-4 minutes until pink and cooked through.

Step 10
Divide the risotto between bowls and top with the scallops, prawns and shrimps. Garnish with chives and a drizzle of extra-virgin olive oil before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

What’s The Secret To A Great Risotto?

1. Choose the right rice

Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook).

2. Don’t rinse your rice

Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of each grain is what’s needed to thicken the dish and gives it that smooth, unctuous texture.

By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish.

3. Use a wide, shallow pan

Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I.

The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan.

4. Toast the rice

This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan.

You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned.

5. Keep the stock on a rolling boil

Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature.

6. Add the stock gradually

Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks.

7. Don’t stir for the sake of stirring

Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto.

However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice.

8. Check the consistency

A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice.

9. Take the taste test

Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge!

10. Finish with a flourish

Once the risotto is cooked, leave it to rest for at least 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!).

Frequently Asked Questions

How Do I Buy Sustainable Prawns?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

How Do I Stop Prawns From Overcooking And Shrivelling Up?

Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn.

The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange.

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas.

These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent.

Add a little at a time if you are unsure, as too much will overpower the dish.

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Jaffa Cake Porridge
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

Jaffa Cake porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins
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Ingredients

60g rolled porridge oats
1 orange, 1/2 zested and juiced, plus 5 segments for garnish
180ml semi-skimmed milk
180ml water
1/2 tbsp cocoa powder
1/2 tsp cacao nibs
1 tsp maple syrup

For the toppings
1 tsp mixed seeds
1/2 square of dark chocolate, grated

Instructions

Step 1
Add 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 2
Set 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 3
Loosen 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.

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Slow-cooked lamb shoulder with boulangère potatoes
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

Slow-cooked lamb shoulder with boulangère potatoes

Serves: 4 Prep time: 10 Cook time: 4+ hours 4+ hours
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Ingredients

1 tbsp olive oil
1/2 tbsp smoked paprika
1 tsp dried rosemary
4 smoked garlic cloves, 2 crushed, 2 sliced
2kg lamb shoulder, bone in
4 large waxy potatoes, peeled and cut into 2cm slices
2 brown onions, peeled and thickly sliced
2 dried bay leaves
Small handful of fresh thyme
500ml lamb stock
1 tbsp plain flour
1 tsp redcurrant jelly
1 tsp cornflour, optional

Instructions

Step 1
Preheat 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 2
Place 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 3
Meanwhile, 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 4
Remove 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 5
Turn 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 6
Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy.

Step 7
Pour 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 8
Once 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 9
Heat 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 10
Stir 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 11
Shred 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.

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Chef Catling

Chef Catling

About me

Welcome to Fuel My Plate. My name is Michael Catling and I am an award-winning editor, recipe developer and private chef. This is my online kitchen, which is home to more than 100 recipes with a healthy twist to help improve your eating habits and meal planning for breakfast, lunch and dinner. Each recipe has been triple tested by family and friends to guarantee the best results. Happy eating!

What to make today

Caramelised apple, walnut and yoghurt parfait

Vegan blueberry and banana pancake stack

Shakshuka

Chocolate orange overnight oats

FOLLOW ON INSTAGRAM

It’s been a while! Thought I might show off some It’s been a while! Thought I might show off some Yorkshire puddings from yesterday. Credit to my wonderful sous chef, @lauren.caruana 

#sundaylunch #yorkshirepudding #roastdinner
Pancake day is nearly here!!! Who doesn’t love a Pancake day is nearly here!!! Who doesn’t love an excuse to eat copious amounts of pancakes, crepes or whatever you want to call them? These are five of my favourite recipes for you to try tomorrow. Which one are you choosing?

1️⃣ Banana bread pancakes with raspberry coulis
2️⃣ Masala vegetables with turmeric dosas 
3️⃣ Gingerbread pancakes with date caramel sauce 
4️⃣ Popeye pancakes with smoked salmon and cream cheese 
5️⃣ Cinnamon and chocolate crepes 

⬆️ RECIPE LINKS IN BIO ⬆️
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#pancakeday #pancakes #pancake #pancakestack #pancakeslover #pancakerecipe #crepes #crepe #crêpe #dosas #dosa #pancakeporn  #gingerbread #bananabread #smokedsalmon
INSANE GARLIC & CORIANDER NAAN I can categorically INSANE GARLIC & CORIANDER NAAN
I can categorically say I have perfected the art of making naan breads without using a tandoor oven! These garlic and coriander beauties are the perfect accompaniment to any curry! 

My trick is to pop the yeasted dough in a bowl covered with a tea towel and to place it in the oven on the top shelf with a jug of boiling hot water below. The steam ensures you get a good rise and creates little air bubbles which are vital to achieving that fluffy texture when you tear the naan apart. As always, you can find the full recipe on my website: www.healthykitchendiaries.co.uk (link in bio)! 

#naan #naanbread #baking #bakingfromscratch #homemade #homemadefood #homemadebread #yeast #breadmaking #breadporn #breadbaking #bread #indianfood #garlicbread #garlicnaan
Every night is curry night! Given the choice, I wo Every night is curry night! Given the choice, I would happily eat a curry every night. It can be expensive ordering from your favourite curry house, so it’s good to have a selection of fakeaway recipes up your sleeve. These are two of my favourites… which one are you choosing? ⬇️⬇️

1️⃣ KING PRAWN GOAN CURRY WITH THAI STICKY RICE
2️⃣ PRAWN TIKKA MASALA WITH ONION BHAJIS AND CARROT & MINT RAITA

➡️ RECIPE LINKS IN BIO ⬅️ 

#curry #currynight #kingprawns #prawns #prawncurry #tikkamasala #goan #indianfood #fakeaway #homemadefood #homemadecurry #onionbhaji #raita #recipeshare #recipes #bbcgoodfoodtogether
Introducing my next level Lancashire hotpot! A who Introducing my next level Lancashire hotpot! A whole lamb shoulder slow cooked with red onion, garlic, rainbow carrots and plenty of herbs for 4 hours in the oven. The meat is then shredded and sandwiched between sliced potatoes, topped with a little grating of parmesan. The bottom layer soaks up all the juices from the supercharged lamb jus, while the top layer turns golden and crisp. 

It’s a proper crowd pleaser and a few clever hacks help to cut the saturated fat and ramp up the fibre content. As always, you can find the full recipe on my website: www.healthykitchendiaries.co.uk (link in bio). According to my 67-year-old (soon to be) father in law, it’s one of the best meals he’s ever had! 

Have a great Sunday everyone!!

#lambshoulder #lamb #hotpot #lancashirehotpot #sundaylunch #slowcooking #slowcook #bestever #recipeideas #sundaydinner #mealideas
PULLED PORK & CARAMELISED RED ONION PIZZA Who else PULLED PORK & CARAMELISED RED ONION PIZZA
Who else is celebrating #nationalpizzaday? I went all out with this recipe, making the base, caramelised onions and tomato sauce from scratch. I even slow cooked a whole pork shoulder for 8 hours. Shop bought pizzas don’t even come close to making your own! This is comfort food at its best.

⬆️ RECIPE LINK IN BIO ⬆️
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#pizza #pizzalover #pizzalove #pizzagram #pizzaporn #pulledpork #porkshoulder #instantpot #slowcookerrecipes #slowcooker #tomatosauce #homemadefood #homemadepizza #foodporn
CREAMY ARTICHOKE RISOTTO WITH BABY PARSNIPS Need s CREAMY ARTICHOKE RISOTTO WITH BABY PARSNIPS
Need some inspiration to take your meat free Monday to next level? This rich and oozy risotto is the perfect winter warmer and heroes two underrated root vegetables, Jerusalem artichokes and parsnips. 

Both are bang in season right now and are so incredibly versatile. Here, I’ve roasted baby parsnips, baked some artichoke crisps, and whipped up an artichoke purée which is stirred into the risotto. It’s a little time consuming (show me a risotto recipe which isn’t!) but it’s so worth the time and effort. 

⬆️ RECIPE LINK IN BIO ⬆️
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#risotto #meatfree #meatfreemonday #meatless #meatlessmonday #meatlessmeals #artichokes #parsnip #artichoke #jerusalemartichoke #comfortfood #foodphotography #foodstagram #vegetarian #vegetarianfood #vegetarianrecipes
SLOW COOK LAMB SHANK RAGU WITH PAPPARDELLE What’ SLOW COOK LAMB SHANK RAGU WITH PAPPARDELLE
What’s not to love about using a slow cooker? Chuck all the ingredients in before you start work and then you’ve got a readymade dinner for when you clock off!

Ok, so I had to do a bit to bring it all together (the parmesan & thyme crisps are a must try) but it takes the stress out of cooking everything from scratch when you’ve planned ahead. Btw, fresh egg pasta tastes so much better than dried pasta. It also takes less time to cook which is a bonus! As always, you can find the full recipe on my website (link in bio)!

#lamb #lambshank #pappardelle #pasta #pastarecipe #pastalover #slowcookerrecipes #slowcooker #instantpot #instantpoteats #comfortfood #mealideas #mealplanning
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