Bookmark ChickenDinnerParty FoodRecipeStarter Thai satay chicken kebabs by Michael Catling 24 June 2025 Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element. I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental. Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe. I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter. I made a big batch for my last dinner party and they were all gone within 30 minutes. How To Make Thai Satay Chicken Kebabs Chef Catling’s recipe notes Recipe: Thai satay chicken kebabs Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat. Leave to soak in water for 30 minutes before threading with the chicken. Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days. Thai satay chicken kebabs Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins Pin Print Ingredients 1 tbsp runny honey50g chunky peanut butter2 tsp light soy sauce (reduced salt)1/2 tbsp Thai red curry paste1/2 tbsp lime juice, plus extra for the salad2 garlic cloves, crushed1 tsp Thai fish sauce25g natural yoghurt (0% fat)2 skinless chicken breasts, cut into large chunksVegetable oil, for brushing To serve1 tsp white sesame seedsSmall handful of fresh coriander leaves, finely chopped1/2 red chilli, finely sliced Instructions Step 1Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce. Step 2Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers. Step 3Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through. Step 4Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish. Step 5Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. Wrapped up in a roti or garlic and coriander naan – posh kebab style. As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If there are traces of blood, return to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or turkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerParty FoodRecipeSidesVegetarian Parsnip, carrot and onion bhaji burgers by Michael Catling 30 May 2025 Sweet carrots and parsnips make a winning combination in my healthy spin on an onion bhaji. Serve with spicy fries in a brioche bun and they’ll beat any veggie burger you’ve ever tasted! I wouldn’t normally mess with a classic, but these parsnip, carrot and onion bhaji burgers might just be my greatest invention. This veggie burger recipe was actually inspired by a curry I had in Madeira, which was topped with crispy strands of deep-fried carrot and parsnip. It was so good that I went back and ordered the dish again… just because of the garnish. I’ve used that as the basis for these three-in-one bhajis burgers, which are baked – rather than deep fried – in an irresistibly light and crispy batter. Veggie burgers have never tasted so good. How To Make Parsnip, Carrot And Onion Bhaji Burgers Chef Catling’s recipe notes Recipe: Parsnip, carrot and onion bhaji burgers Frequently asked questions Tips & Notes To Know Shred and squeeze your vegetables: Grated parsnips, carrots and onions retain a lot of water, which can make the bhajis fall apart or turn soggy. To prevent this, place the grated vegetables in a clean tea towel or cheesecloth and squeeze hard to extract as much liquid as possible. Use gram flour: Chickpea flour is traditional and adds that signature nutty taste. It’s also naturally gluten-free. Want to make them spicier? Add some fresh green chilies or use a sprinkling of deggi mirch (India’s equivalent of cayenne pepper) to the batter. Make ahead: You can prepare the bhaji burgers in advance and even freeze them for another time. Just add an extra 5 minutes to the cooking time when baking straight from frozen. Parsnip, carrot and onion bhaji burgers Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 carrot, peeled 1 parsnip, peeled1 red onion1 tsp tandoori curry powder1/2 tsp garam masala1/4 tsp ground turmeric1/2 tsp nigella seeds1/2 tsp cumin seeds50g gram flour1 large free-range eggOlive oil, for brushing Instructions Step 1Preheat the oven at 180C. Grate the onions, carrot and parsnips into a bowl and use a clean tea towel to squeeze and extract as a much liquid as possible from the vegetables. Step 2In a mixing bowl, combine the grated carrot, parsnip and onion with the spices and gram flour and stir well. Mix in the egg and divide the mixture into eight. Step 3Form into patties and place on a baking tray lined with parchment. Brush the tops of the bhaji burgers with olive oil and bake in the oven for 35-40 minutes or until nicely browned and set. Step 4Serve hot with spicy fries, burger buns and plenty of mango chutney and salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Gram Flour? Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder. Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods sections. What Should I Do With My Vegetable Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your carrot and parsnip 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 before serving – they’ll be even crispier that way. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambOne potRecipeYeast Free Double-cooked Lancashire hotpot by Michael Catling 20 June 2025 Introducing the juiciest, most incredible way to cook lamb shoulder, with some seriously supercharged potatoes, carrots and onions layered between it. This hotpot is a one of those family favourites that’s simple to cook, but still gives off cheffy, bistro vibes when served at the table. I’ve gone all out by using lamb shoulder instead of mince and slow cooked it on the bone for 4 hours, so you’re left with some seriously tender meat and flavour-packed veggies. This part is best made a day in advance, so treat it as a weekend project and you can plan it in for Sunday lunch. The lamb is then shredded and sandwiched between thinly sliced potatoes in a casserole dish, so the bottom layer soaks up all the gravy goodness and the top turns golden and crisp. Your normal roast potatoes have got nothing on this! How To Make Double-Cooked Lancashire Hotpot Chef Catling’s recipe notes Recipe: Double-cooked Lancashire hotpot Frequently asked questions Tips & Notes To Know Use cheaper cuts of lamb: Go for shoulder, neck or chops (bone-in if possible). These cuts have more flavour and stay tender after slow cooking. You can even add extra root vegetables, like carrots, parsnips and butternut squash, to help bulk out the dish. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Got a mandolin? Now’s the time to use it. Slice the potatoes thinly and evenly so they cook at the same rate. Make ahead: This dish reheats beautifully and even improves in flavour the next day. Let it sit before serving: Rest the hotpot for 5 minutes after cooking to let the juices settle. This makes it easier to serve at the table. Double-cooked Lancashire hotpot Serves: 4 Prep time: 10 mins Cook time: 5+ hours 5+ hours Pin Print Ingredients 2 red onions, finely sliced4 rainbow carrots, peeled and cut into chunks1/2 garlic bulb, peeled and crushed2 dried bay leavesFew sprigs of fresh rosemary, leaves picked and finely choppedFew sprigs of fresh thyme, leaves picked750ml hot lamb stock1 tbsp tomato purée1.5kg lamb shoulder, bone in150ml red wine (I use red grape juice to keep it non-alcoholic and yeast-free)1 tbsp plain flour4 medium potatoes, peeled and thinly sliced into rounds30g butter, melted1 tbsp parmesan cheese, grated To serveFew sprigs of flat-leaf parsley, finely chopped Instructions Step 1Preheat the oven to 150C. Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in the oven for 4 hours or until the meat easily pulls away from the bone. Step 2Leave to cool, then chill in the fridge overnight so the fat hardens up around the lamb. Step 3Remove the lamb from the fridge and carefully remove the thin layer of fat on top with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside. Step 4Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red wine. Top up with the leftover stock to make 500ml of liquid and set aside. Step 5Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes. Step 6Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste. Step 7Preheat the oven to 180C. To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes. Step 8Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese. Step 9Bake the Lancashire hotpot in the oven for 60 minutes or until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end. Leave it to sit for 5 minutes, then garnish with chopped parsley before serving at the table. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is A Lancashire Hotpot? A Lancashire Hotpot is so much more than just meat, potatoes and vegetables. It’s a northern classic, celebrating lamb or mutton which is braised in its own juices until the meat pulls apart and melts in your mouth. The stew is sandwiched between layers of thinly sliced potatoes, so the top half crisps up in the oven while the meat and vegetables simmer below. It’s the perfect dish for the winter and a proper crowd pleaser for a dinner party. Is This Lancashire Hotpot Yeast Free? It can be if you leave out the red wine and use a yeast-free stock. Homemade is best, but Kallo also produce yeast-free stock cubes. They are quite salty, so taste as you go before adding extra salt. More expensive versions you can try include M&S frozen bone broth (chicken or beef) and Freja chicken bone broth. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast Free Upside-down orange and ricotta cake by Michael Catling 5 June 2025 Turn the traditional baking method on its head with this light but luscious upside-down cake. Using olive oil and ricotta gives it a beautifully light and moist texture. This summery bake has entered favourite cake territory for me. I don’t know why I waited so long to use ricotta and olive oil in a cake, but I genuinely believe the two ingredients produce the lightest, fluffiest cake you could ever imagine. The slight tang of the ricotta also pairs beautifully with citrus fruits, like these Seville oranges, which are candied and placed at the bottom of the baking tin before the batter is added. Once baked, the cake is then flipped over to reveal a spectacular layer of glossy, caramelised orange slices that are guaranteed to wow your friends and family with minimal effort on your part. How To Make My Upside-Down Orange And Ricotta Cake Chef Catling’s recipe notes Recipe: Upside-down orange and ricotta cake Frequently asked questions Tips & Notes To Know Use full-fat ricotta: I’m all for using lighter alternatives, but low fat ricotta can be quite watery and less rich in flavour. If your ricotta seems wet, place in a fine sieve with a plate on top and leave to drain for at least 15 minutes before using. Grease and line your baking tin: Ricotta cakes are especially moist and can easily stick to the bottom of the pan. As an insurance policy, grease the sides and bottom with plenty of butter and line the bottom with parchment paper before pouring in the batter. Test the cake for doneness: Insert a toothpick or cake tester into the centre. If it comes out clean or with a few moist crumbs attached to it, the cake is done. If there is wet batter stuck to it, the cake needs more time in the oven. Upside-down orange and ricotta cake Serves: 8 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the candied orange slices50ml granulated sugar50ml water1 Seville orange, cut into thin slices For the cake250g ricotta cheese200g caster sugar3 tbsp extra-virgin olive oil50ml semi-skimmed milk3 large free-range eggs, yolks and whites seperated1 Seville orange, zested125g plain flour1 tbsp baking powderIcing sugar, for dusting Instructions Step 1Heat the granulated sugar and water in a saucepan and gently bring to the bowl. Step 2Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake. Step 3Preheat the oven to 190C. Tip the ricotta into an electric mixer and beat gently until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside. Step 4Lightly grease and line a springform cake tin with baking parchment and overlap the candied orange slices in the bottom until completely covered. Step 5In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture until just combined and pour into the prepared tin. Smooth the top and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Step 6Leave the cake to cool for 15 minutes, then unclasp the tin at the sides. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Upside-Down Orange And Ricotta Cake Keep For? Most cakes keep for 3-4 days before they start to lose moisture and the texture becomes drier. Leave to cool at room temperature first, then store in an airtight container in a cool, dark place. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchRecipeSaladVegetarian Honey-glazed carrot, parsnip and halloumi salad by Michael Catling 21 June 2025 Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips. I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should. The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips. For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family. How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad Chef Catling’s recipe notes Recipe: Honey-glazed carrot, parsnip and halloumi salad Frequently asked questions Tips & Notes To Know Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook. Dry the halloumi before frying: This helps it crisp and stops it from going soggy. Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste. Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons. Honey-glazed carrot, parsnip and halloumi salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 x 500g pack Chantenay carrots, halved4 parsnips, peeled and halved lengthways2 tbsp olive oil, plus extra for brushing2 tbsp runny honey2 tsp wholegrain mustard1 x 225g pack halloumi cheese, sliced thinly200g pearled spelt1 vegetable stock cube1 lemon, juice to taste2 spring onions, sliced on the diagonal1 x 125g pack asparagus tips1/2 x 60g pack rocket leaves50g pecan nuts, toasted To serveExtra-virgin olive oil, to drizzle Instructions Step 1Preheat the oven to 190C. Step 2Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised. Step 3Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water. Step 4Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions. Step 5Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside. Step 6Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender. Step 7Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasDinnerRecipeTurkey Hoisin turkey stir-fry by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Hoisin Turkey Stir-Fry Chef Catling’s recipe notes Recipe: Hoisin turkey stir-fry Serving suggestions Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Hoisin turkey stir-fry Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerRecipe Healthy chicken nuggets by Michael Catling 11 June 2025 Recreate the classic school dinner of chicken nuggets using a DIY blend of herbs, spices and panko breadcrumbs for an easy midweek dinner. We all have that fussy friend who seems to delight in eating beige food. The main culprit always seems to be chicken nuggets and I can certainly see the appeal. It’s convenient, cheap and quick to cook. Personally, I never find the ultra-processed stuff very appealing (read the back of a packet sometime), which is why I concocted my own, healthier recipe for chicken nuggets using a homemade blend of spices, herbs and panko breadcrumbs. There are no fancy ingredients or techniques going on, but toasting the breadcrumbs first is key to achieve a super-crunchy coating and preventing the chicken breasts from drying out. It is a messy job coating the chicken in flour, egg and breadcrumbs but if you can rope in some little helpers, you can get dinner on the table in 30 minutes. Start the stopwatch! How To Make Healthy Baked Chicken Nuggets Chef Catling’s recipe notes Recipe: Healthy baked chicken nuggets recipe Serving suggestions Frequently asked questions Tips & Notes To Know Pay that little bit extra: For extra crunch, go with panko breadcrumbs over normal breadcrumbs. They give the nuggets a lighter, crispier texture. Spice it up: Add a pinch of cayenne pepper or chilli powder to the flour mixture if you like your chicken nuggets with a bit of a kick. Make ahead: You can freeze the uncooked nuggets and bake them straight from frozen by adding another 8-10 minutes onto the cooking time. Healthy baked chicken nuggets Serves: 4 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 50g panko breadcrumbs20g ground almonds1 tsp smoked paprika1/2 tsp onion granules1/2 tsp garlic granules2 skinless chicken breasts, cut into chunks50g plain flour, for dusting1 medium free-range egg1/2 tsp dried mixed herbsOlive oil spray Instructions Step 1Preheat the oven to 200C. In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika, onion granules and garlic granules. Step 2Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in the oven for 6-8 minutes until golden. Decant onto a plate and leave to cool for 5 minutes. Step 3Meanwhile, beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, stir in the mixed herbs with plenty of salt and pepper and mix well. Step 4Working in batches, coat the chicken nuggets in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken nuggets in the panko breadcrumbs until well coated and place back on the lined baking tray. Step 5Spray the tops of the chicken nuggets with olive oil and bake in the oven for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Bring back school dinner days with a side of homemade chips and baked beans. With sweet potato wedges and corn on the cob. Wrapped up in a soft tortilla for a speedy lunch. In a grain/nugget bowl – with rice, greens, roasted vegetables and a dip. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If the meat is still pink and raw inside, return the chicken nuggets to the oven for 3 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or TurkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 2 tbsp olive oil1 white onion, finely chopped1.2 litres fish stock2 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed300g carnaroli risotto rice1/4 tsp saffron strands2 knobs of butter100g frozen peas1/2 lemon, juiced200g scallops, roe removed1 x 170g pack raw king prawns, peeled8 raw red shrimps, peeled To serve1 tbsp fresh chives, finely choppedExtra-virgin olive oil, to drizzle Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Add the garlic, fennel seeds and celery salt to the onions and stir-fry until fragrant; about 2 minutes. Step 3Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 4Add a ladleful of fish stock to the risotto base and cook gently over a low-to-medium heat, stirring regularly, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 5By the time the final 100ml of stock has been added, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 6To finish the risotto, add 1 knob of butter with the lemon juice and fold in the peas. Season to taste and remove from the heat. Leave the risotto to sit with the lid on while you prepare the seafood. Step 7Remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop. Pat each scallop dry with paper towels and season with salt. Step 8Heat the remaining butter in a large frying pan over a medium-high heat and add the scallops. Sear for 1-2 minutes on each side or until golden brown and opaque. Season with black pepper and keep warm. Step 9Using the same pan for the scallops, heat the remaining olive oil over a medium-high heat and stir-fry the prawns and shrimps for 3-4 minutes until pink and cooked through. Step 10Divide the risotto between bowls and top with the scallops, prawns and shrimps. Garnish with chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of each grain is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for at least 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchLunchPorkRecipe BLT bap with guacamole by Michael Catling 9 June 2025 Take the traditional bacon sarnie to another level with smashed avocado and a few chilli flakes for a spicy kick. This is proper nostalgia for me. A bacon roll was my lunchtime snack every Saturday after football, minus the lettuce and tomato because that would have made it too healthy. Now I’m more of an ‘avo on toast’ kind of guy, which is why I merged the two to create the best of both worlds with this A-BLT. The lettuce and tomato is still optional, but I do insist on using streaky bacon and crisping it up so it almost singes your tongue before melting in the mouth. It is something of a guilty pleasure for me and feels super indulgent, which is the way every brunch dish should be, right? How To Make My BLT Bap With Guacamole Chef Catling’s recipe notes Recipe: BLT bap with guacamole Tips & Notes To Know Cook smart: Place a wire rack over a baking sheet and lay the bacon on top. The fat will drip down and the bacon will crisp up better. You can save the bacon fat for frying eggs or roasting potatoes. It will last for up to 3 months in the fridge. Use a ripe, Hass avocado: They’re the king of avocados and tend to be richer in flavour and smaller in size with dark green, pebbled skin. To test their ripeness, gently press the top near the stem — it should give slightly. If it feels soft or mushy, it’s too far gone. Mash by hand: We’re not making a purée here, so keep the blender in your cupboard. Use a fork for a chunky, rustic guacamole. BLT bap with guacamole Serves: 2 Prep time: 5 Cook time: 10 mins 10 mins Pin Print Ingredients 6 rashers smoked streaky bacon, trimmed of excess fat1 Hass avocado, stoned1/4 tsp dried chilli flakesPinch of garlic granules1/2 lime, juiced2 wholemeal rolls2 salad tomatoes, thinly sliced1 baby gem lettuce, leaves picked Instructions Step 1Spread the streaky bacon out on a wire rack and set over a lined baking tray. Place under a hot grill and cook for 3-4 minutes on each side until crisp and golden. Remove and set aside. Step 2In a bowl, mash the avocado with a fork and stir in the chilli flakes and garlic granules. Season with salt, pepper and lime juice to taste and set aside. Step 3Halve the wholemeal rolls and place under the grill to toast. Spread both sides with the smashed avocado, then layer with the sliced tomato, lettuce and three strips of bacon each before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasDinnerLambPastaRecipeYeast Free Braised lamb shank and chestnut ragu with orzo by Michael Catling 23 June 2025 Save this lamb shank recipe for Easter and beyond: it works for all seasons and celebrations and produces a gorgeously rich and intense ragu that your guests will remember for a long time. When I’m cooking for a special occasion, this is the recipe I always fall back on. Lamb shanks are a little more pricey than lamb mince, but boy do they give you bang for your buck. I’ve used two shanks as the base for my sweet and aromatic ragu, which is intensely flavoured with all those gorgeous lamb juices. After 2 hours in the oven, the meat literally falls off the bone and just needs to be shredded and folded through the orzo for a bit of theatre at the dinner table. The chestnuts are optional, but they might just be my new favourite ‘cheat’ ingredient. I’ve always got a packet to hand to add pops of sweetness and elevate an everyday dish into something a bit special. How To Make Braised Lamb Shank And Chestnut Ragu With Orzo Chef Catling’s recipe notes Recipe: Braised lamb shank and chestnut ragu with orzo Frequently asked questions Tips & Notes To Know Skim the sauce: Lamb shanks can release a lot of fat. Skim this off the surface toward the end of cooking for a cleaner, richer sauce. Adapt to suit your budget: If lamb shanks are still too pricey, lamb neck, lamb shoulder or beef shin are excellent substitutes. They’re tough cuts that become beautifully tender after slow cooking. Lamb shank and chestnut ragu with orzo Serves: 4 Prep time: 10 mins Cook time: 2+ hours 2+ hours Pin Print Ingredients 1 tbsp olive oil2 large lamb shank (about 400/500g each)1 large red onion, finely sliced2 small carrots, peeled and finely diced1/2tsp mixed spice1/2 tbsp fresh rosemary, finely chopped3 garlic cloves, crushed400ml lamb stock1 x 400g can chopped tomatoes1 cinnamon stick1 dried bay leaf16 cherry tomatoes1/2 tbsp dried oregano1/2 x 180g pouch cooked chestnuts1/2 tbsp honey250g dried orzo Instructions Step 1Heat the olive oil in a large casserole dish over a medium heat and brown the lamb shanks all over for 5 minutes or until nicely coloured. Remove and set aside. Step 2In the residual oil, toss in the red onion and carrots and cook gently for 5 minutes or until starting to soften, adding a splash of water if necessary if it starts to catch. Step 3Stir in the mixed spice, rosemary and garlic and cook for 1 minute more. Add the lamb shank back to the pan and pour over the lamb stock and chopped tomatoes. Season with salt and pepper and stir in the bay leaf and cinnamon stick. Step 4Cover the casserole dish with a lid and cook in a preheated oven at 180C for 2 hours or until the lamb meat pulls off the bone. Add the oregano, chestnuts, cherry tomatoes and honey for the final 30 minutes of cooking. Step 5With 5 minutes to go, add the orzo to a pan of salted boiling water and cook according to pack instructions while the lamb ragu rests. Step 6Drain the orzo, if necessary, reserving a few dregs of pasta water. Stir the orzo and starchy water through the tomato sauce (don’t forget to discard the bay leaf and cinnamon stick) and shred the lamb at the table before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Thicken The Ragu If It Is Too Watery? To thicken any sauce, mix 1 tablespoon each of cornflour and water until well combined. Gradually stir into your sauce or stew until it reaches the desired consistency. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerPorkRecipeYeast Free Pork souvlaki with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 Feed the family with this Greek-inspired mezze platter. This is my kind of Greek sharing dish. Big chunks of grilled meat, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the recipe for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients 2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto eight metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark PorkRecipe Pork and chorizo chilli con carne by Michael Catling 10 June 2025 Elevate your chilli con carne with a double dose of pork. Whether you like it mild or with a fiery kick, this recipe is fully customisable and endlessly versatile. When my friends ask me what my signature dish is, this chilli con carne immediately springs to mine. Made with pork mince, chorizo and taco mixed beans, it’s the ultimate one-pot wonder that gets better with time. To appeal to the masses, there is no brute chilli heat or heavy duty chillis in the base. Instead, the chorizo and paprika act as the keynote spices and add a gorgeous smokiness without the overwhelming heat. To keep the cost under £1.50 per portion, I’ve used pork mince instead of beef mince and added a tin of spicy taco mixed beans which is one of the best ‘cheat’ ingredients you can buy. It’s the perfect recipe for batch cooking and since all the prep is done at the start, you can let it tick away for a couple of hours while you get on with your day. How To Make Pork And Chorizo Chilli Con Carne Chef Catling’s recipe notes Serving suggestions Recipe: Pork and chorizo chilli con carne Frequently asked questions Tips & Notes To Know Brown the meat properly: Don’t just ‘grey’ the mince – brown it in batches so it catches slightly and caramelises. This adds depth and umami. Tone down the spice: If the chilli con carne is too hot, mellow the sauce with a dollop of yoghurt or sour cream when serving. Got leftover pulled pork? Use that instead of pork mince – just add it in after step 3 and follow the rest of the recipe. Pork and chorizo chilli con carne Serves: 4 Prep time: 5 mins Cook time: 2 hours, 10 mins 2 hours, 10 mins Pin Print Ingredients 1 tbsp vegetable oil500g pork mince (5% fat)50g chorizo, diced1 large red onion, finely chopped2 small carrots, peeled and finely diced3 large garlic cloves, crushed1 tbsp tomato purée (double concentrate)1 tbsp chipotle chilli paste, optional1 tsp cocoa powderLarge bunch of fresh coriander, leaves and stalks separated and finely chopped1 green pepper, deseeded and cut into small chunks1 red pepper, deseeded and cut into small chunks1 tsp ground allspice1 tsp ground cumin1 tsp smoked paprika1/2 tbsp cayenne pepper500ml tomato passata200ml beef stock1 dried bay leaf1 small cinnamon stick1 tsp granulated sugar1 tbsp balsamic vinegar1/2 tbsp dried oregano1 x 395g can spiced taco mixed beans To serve1 lime, cut into wedges50g Greek yoghurt (0% fat)1 red chilli, finely sliced Instructions Step 1Heat half the vegetable oil in large non-stick frying pan over medium-high heat. Add the pork mince and chorizo to the pan, breaking it up with a spoon as you go (do this in batches if needed to avoid steaming the meat). Brown the mince for at least 5 minutes until there are no more pink bits visible and the chorizo is starting to sizzle. Remove with a slotted spoon and transfer to a plate. Step 2Add the remaining oil to the same pan and stir in the onion and carrots. Sauté gently for 10-15 minutes until softened and the onions are starting to colour. Step 3Add the garlic, tomato purée, chipotle chilli paste (if using), cocoa powder, coriander stalks, peppers and all the dried spices and stir-fry for 2 minutes more. Pour in the tomato passata and beef stock. Add the bay leaf, cinnamon stick, sugar and balsamic vinegar and stir well. Step 4Put the mince and chorizo back in the pan and bring to boil. Turn the heat down, cover and simmer for 90 minutes, stirring occasionally. Step 5Add the taco mixed beans and oregano to the chilli con carne and cook uncovered for another 15 minutes or until the sauce is nicely reduced. Season to taste and discard the bay leaf and cinnamon stick. Step 6Transfer the pork and chorizo chilli con carne to a serving bowl and garnish with lime wedges. Top with a dollop of Greek yoghurt and a scattering of coriander leaves and sliced red chilli, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With rice, couscous or bulgur wheat. Loaded over nachos – add cheese, grill, and enjoy. Spooned into a jacket potato. Tucked into taco shells or wrapped up in a burrito with salad. With a side order of sour cream, avocado and salsa – a triple whammy of flavour bombs! Served over cauliflower rice or in lettuce cups as a low-carb option. Frequently Asked Questions What Percentage Of Pork Mince Should You Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark RecipeSeafoodStarter Gambas pil pil by Michael Catling 14 June 2025 One for the garlic lovers, king prawns are coated in smoked paprika and cooked hard and fast in a heavenly garlic and chilli oil. Best served with slices of focaccia to help mop up all those juices. Gambas pil pil – otherwise known as shrimp in garlic oil – holds a special place in my heart as it was one of the tapas dishes I cooked as part of my first private catering gig. A last-minute request for it meant I had to make it up on the fly, but it was such a hit that I’ve probably made it a dozen times for friends and family. Possibly more. It’s supposed to be for sharing, but I’m yet to meet a seafood lover who couldn’t devour a whole bowl of the prawns on their own. Go easy on the chilli, but hard on the garlic and smoked paprika to evoke the flavours of Spain. Be sure to reserve the prawn heads and shells and add them to the pan to inject as much flavour into the sauce as you can. It’s so good you’ll want some focaccia or crusty bread to help mop up all those juices. How To Make Gambas Pil Pil Chef Catling’s recipe notes Recipe: Gambas pil pil Frequently asked questions Tips & Notes To Know Avoid pre-cooked prawns: They turn rubbery and shrivel up when reheated in the sauce. Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Add a touch of sherry: For a deeper, more complex flavour, you can add a splash of Spanish sherry (like dry Fino) to the oil after cooking the prawns. It adds a lovely richness to the garlic and chilli sauce. Serve as a main meal: While gambas pil pil is traditionally served as a tapas dish, you can easily turn it into a main course with a side of rice or pasta. Gambas pil pil Serves: 2 Prep time: 10 mins Cook time: 5 mins 5 mins Pin Print Ingredients 8 raw king prawns, heads on3 tbsp olive oil1 red chilli, deseeded and finely chopped3 garlic cloves, 1 crushed, 2 finely sliced1/2 heaped tsp smoked paprika1 lemon, 1/2 juiced, 1/2 cut into wedges1 tsp fresh flat-leaf parsley, finely chopped To serveFocaccia bread, cut into slices Instructions Step 1Peel the prawns, leaving the tails on and reserving half the shells and heads (use the rest to make my scallops with parsnip purée, chorizo crumb and prawn oil recipe). Step 2Devein the prawns and set aside. Heat the olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Stir-fry for 2-3 minutes to flavour the oil, pushing down on the heads to extract as much flavour as possible. Remove the shells and heads and discard. Step 3Add the red chilli and grated garlic to the oil and leave to sizzle for 30 seconds, stirring occasionally to stop it from burning. Step 4Add the prawns, smoked paprika and garlic slices and stir-fry for 2 minutes or until the prawns start to turn pink. Squeeze in the lemon juice to taste and season with salt and pepper. Continue to cook until the prawns are cooked through, then remove the pan from the heat and garnish with chopped parsley. Serve with focaccia and lemon wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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. Spaghetti bolognese with cheesy pork meatballs Serves: 4 Prep time: 10 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the meatballs500g pork mince (5% fat)3 garlic cloves, crushed1/2 x 30g pack fresh basil, finely chopped, plus extra for garnish1 tsp smoked paprika2 Weetabix, crushed2 tbsp grated parmesan cheese, plus extra for serving1 large free-range egg, beatenPizza mozzarella, cut into 1/2 inch cubes so you have 16 For the bolognese2 tbsp olive oil1 large white onion, finely chopped2 carrots, peeled and finely chopped4 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed1 tsp smoked paprika1 tbsp tomato purée2 x 400g can peeled plum tomatoes1 tsp sugar1/2 tbsp dried oregano1 dried bay leaf300ml beef stock1 green pepper, deseeded and finely diced400g 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 2Roll 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 3To 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 4Stir 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 5Bring 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 6Flatten 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 7Heat 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 8Before 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 9Heat a large pan of salted boiling water and cook the spaghetti according to pack instructions. Step 10Drain 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 Serves: 4 Prep time: 10 mins Cook time: 40 mins 40 mins Pin Print Ingredients 125g plain flour75g light brown sugar25g ground almonds80g dairy-free butter1/2 tsp vanilla extract50g muesli (I used Dorset Cereals)5 Pink Lady apples, cored and chopped into chunks180g frozen blueberries1 tbsp cornflour1 clementine, zested1 tsp ground sweet cinnamon Instructions Step 1Preheat the oven to 180C. Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well. Step 2Add 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 3Place 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 4Sprinkle 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefDinnerOne potRecipeSlow cooking Slow cooked beef chilli tacos by Michael Catling 14 June 2025 The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Carrot cake porridge by Michael Catling 15 June 2025 Love carrot cake? Prepare to fall hard for this gently-spiced porridge, with my twist on a cream cheese and pecan frosting. For those times when you don’t fancy making yet another carrot cake, this is the next best way to use up leftover carrots. Grate a big bunch ready for the week ahead and then capture the flavours of a traditional carrot cake in your morning bowl of porridge by combining them with raisins, spices and pecans. A cream cheese frosting doesn’t really work on porridge, so you’ll have to make do with a dollop of Greek yoghurt instead! How To Make Carrot Cake Porridge Chef Catling’s recipe notes Recipe: Carrot cake porridge Frequently asked questions Tips & Notes To Know Classic carrot cake spices: I’m obsessed with cinnamon, but combining it with ground nutmeg and a pinch of mixed spice captures the flavour of an actual carrot cake. Grate the carrot finely: No one wants great big chunks of carrot for breakfast; this isn’t a bolognese we’re making. Use a microplane grater so the carrot softens quickly and blends smoothly into the oats. Get the cake effect: Topping the porridge with toasted pecans and a swirl of Greek Yoghurt will earn you presentation points. Blueberries and mixed seeds are optional, but help to boost the nutritional content. Carrot cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 small carrot, peeled and finely grated (about 40g)25g raisins1/2 tsp ground sweet cinnamon1/4 tsp mixed spicePinch of ground nutmeg1 tsp maple syrup180ml semi-skimmed milk180ml water To serve2 tbsp Greek yoghurt (0% fat)Small handful of fresh blueberries1/2 tbsp pecan nuts, toasted and roughly chopped1 tsp mixed seeds Instructions Step 1Tip the rolled porridge oats into a small saucepan with the grated carrot, raisins, cinnamon, nutmeg, mixed spice, maple syrup and a pinch of salt. Mix well and cover with the milk and water. Step 2Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Add extra milk if you prefer a looser consistency and divide between bowls. Serve topped with a dollop of Greek yoghurt and a scattering of blueberries, pecans and pumpkin seeds. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make It Vegan And Dairy Free? Use a Greek-style yoghurt alternative instead of Greek Yoghurt and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerFishRecipeRisottoSeafood Crayfish risotto with pan-fried sea bass by Michael Catling 23 June 2025 Level up your risotto game with this seafood-heavy flavour bomb. Few dishes embody the spirit of Italian cuisine as perfectly as risotto. It’s as much a lesson in restraint as it is a lesson of patience to guarantee the perfect cook on the rice. You can’t rush perfection, but you can spoil it by adding one too many ingredients to the overall dish. Here, I’ve stripped everything back and infused the flavours of the sea into the risotto by using a combination of crayfish tails and a readymade shellfish stock. Topping it with a crispy-skinned sea bass and a little truffle oil might seem a tad indulgent, but as date night dishes go it pays to go above and beyond to impress. This dish does that in spades. How To Make Crayfish Risotto With Pan-Fried Sea Bass Chef Catling’s recipe notes Recipe: Crayfish risotto with pan-fried sea bass What’s the secret to a great risotto – must read Frequently asked questions Tips & Notes To Know Pat the sea bass dry: Moisture is the enemy of crispy skin. Use paper towels to dry the skin and press down firmly to extract as much moisture as possible. You can even pop it back in the fridge uncovered for another hour to air dry thoroughly. Score the skin: Use a sharp knife to make 5–6 light slashes – this helps prevent curling during cooking. Set a timer: Cook the sea bass skin-side down in the pan for 90% of the time – about 4–5 minutes depending on thickness – and don’t move it. The skin will naturally release from the bottom of the pan once it’s crisp and ready to flip. It will only need about 30 seconds flesh-side down, so try not to overcook it. You’ll know it’s done when the flesh is opaque and flakes easily with a fork. Crayfish risotto with pan-fried sea bass Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 1 tbsp olive oil2 baby shallots, finely chopped700ml shellfish stock1/2 lemon, juice and zest150g carnaroli risotto180g crayfish tails60g frozen petit poisSmall handful of fresh flat-leaf parsley, finely chopped2 sea bass fillets, skin on (scaled and pin-boned)Truffle oil, to drizzle (optional) Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the shallots over a gentle heat for 5 minutes until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Stir the lemon zest into the onions and turn the heat up slightly. Add the carnaroli risotto rice and 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 3Add a ladleful of the stock to the pan 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 4By 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 5To finish the risotto, add the crayfish tails with the peas and fresh parsley, then season with salt, pepper and lemon juice to taste. Continue to cook for 1 minute, then remove from the heat. Cover with a lid and leave to sit while you prepare the sea bass. Step 6Blot the sea bass skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan. Step 7After 5 minutes, turn the heat down and flip the fish over. Cook for 30 seconds, then remove from the heat. To plate up, divide the crayfish risotto between bowls and top with one sea bass fillet each. Drizzle over some truffle oil, if desired, and garnish with lemon slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. 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 a good 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants. Frequently Asked Questions How Do I Buy Sustainable Crayfish And Sea Bass? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchOne potRecipeSoupsStarterVegetarian Instant Pot leek and potato soup by Michael Catling 12 June 2025 When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch. Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean. My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever. Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency. Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. How To Make Leek And Potato Soup Chef Catling’s recipe notes Recipe: Instant Pot leek and potato soup Frequently asked questions Tips & Notes To Know Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt. Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture. Instant Pot leek and potato soup Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins Pin Print Ingredients 2 leeks (about 300g), cleaned, trimmed and finely sliced450g potatoes, peeled and roughly chopped750ml vegetable stock1 dried bay leaf3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1 tbsp butter To serve1 tsp fresh chives, snippedExtra-virgin olive oil, to drizzle Instructions Step 1Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function. Step 2Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 3Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way. How Do I Make The Soup Dairy Free? Just omit the butter at the end or use a dairy-free variety. How Long Does The Leek And Potato Soup Keep For? 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchRecipeVeganYeast Free Vegan blueberry and banana pancake stack by Michael Catling 20 June 2025 Treat yourself to an epic breakfast of pancakes, berries and the most incredible peanut butter sauce you’ve ever tasted. Kids will go crazy for it! After a week of hurried breakfasts, the weekend feels like it was made for leisurely indulgence. And I’m yet to meet anyone who isn’t won over by a colourful stack of pancakes. Making them vegan-friendly has proven a challenge in the past, but I’ve finally cracked it with this banana and blueberry pancake stack which is actually a lot healthier than it looks. By whipping up a quick peanut butter sauce to go with it, you’ve also got the perfect pancake sandwich to indulge in. How To Make My Vegan Blueberry And Banana Pancake Stack Chef Catling’s recipe notes Recipe: Vegan blueberry and banana pancake stack Frequently asked questions Tips & Notes To Know Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Once you’re ready to make the pancakes, just add the wet ingredients. Don’t overmix the batter: Whisk the ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to heavy, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Don’t flip too soon: Once multiple bubbles start to appear on the surface, that’s your cue for the pancake to be turned or flipped. Vegan blueberry and banana pancake stack Serves: 2 Prep time: 10 mins, plus 20 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 2 bananas, 1 mashed, 1 sliced for the topping125ml soya milk1 tsp honey, plus extra for drizzling1/2 tsp vanilla extract100g plain flour1 tsp baking powder1/2 ground sweet cinnamon1/4 tsp saltPinch of nutmeg50g fresh blueberriesVegetable oil, for frying For the peanut butter sauce25g smooth peanut butter1 tsp honey, plus extra for drizzling To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the mashed banana to a large bowl and mix with the soya milk, honey and vanilla extract. Step 2In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and salt, and whisk well. Make a well in the centre and slowly incorporate the banana milk. Gently stir in the blueberries until just combined and refrigerate the batter for at least 20 minutes. Step 3Preheat a large frying pan over a medium heat. Brush lightly with oil and add small ladlefuls of batter to form three pancakes in total, nicely spaced apart. Shape into rounds and cook for 2-3 minutes until bubbles form on the top and the undersides are golden. Flip each pancake over and continue to fry until golden; about 1-2 minutes more. Keep warm and repeat with the remaining batter. Step 4For the sauce, add the peanut butter and honey to a small saucepan with a good splash of boiling water. Stir vigorously over a medium heat until a smooth paste forms. Step 5To plate up, stack three pancakes together and top with half the banana slices and the peanut butter sauce. Sandwich with the rest of the pancakes and scatter over the toasted almonds, extra banana slices and a drizzle of honey before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. Can I Substitute Honey For Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeSidesVeganVegetarianYeast Free Spinach and red lentil dhal by Michael Catling 5 June 2025 Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre. I’ll confess that I’m not usually a big lentil eater, but this is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day. I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again. After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy. Serve it alongside a couple of naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat. How To Make My Spinach And Red Lentil Dhal Chef Catling’s recipe notes Recipe: Spinach and red lentil dhal Serving suggestions Frequently asked questions Tips & Notes To Know Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock. Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps and grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh. Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz. Spinach and red lentil dhal Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 300g red split lentils1 tbsp vegetable oil1 large brown onion, finely diced1/2 tsp yellow mustard seeds4 garlic cloves, crushed1 thumb size piece of fresh root ginger, finely chopped2 red chillis, skin pricked 3 times1 tsp ground turmeric1 tbsp tikka curry powder900ml vegetable stock8 frozen spinach pucks, thawed and squeezed dry Instructions Step 1Rinse the red lentils under cold running water, drain and set aside. Step 2Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent. Step 3Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch. Step 4Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer. Step 5Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer. Step 6Stir in the spinach for the last 5 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Garlic and coriander naan breads Rotis or parathas Onion bhajis Coconut, basmati or pilau rice. Frequently Asked Questions What Should I Do With My Leftover Dhal? Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen. If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use. Are All Lentils The Same? The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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. Garlic chicken and bacon Caesar salad Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients For the dressing1 garlic clove, skin on75ml Greek yoghurt (0% fat)2 anchovy fillets in olive oil1/2 tsp Dijon mustard1 tbsp lemon juice1/2 tbsp parmesan cheese, shaved For the saladAvocado oil, for roasting and grilling1 ciabatta roll, cut into small chunks2 skinless chicken breasts, butterflied2 rashers smoked back bacon1/2 iceberg lettuce, shredded1 small red onion, finely sliced1 tbsp parmesan cheese, shaved Instructions Step 1Preheat the oven to 180C. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray. Step 2Place 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 3Pop 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 4Heat 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 5Meanwhile, 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 6In 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 temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingChristmasDinnerRecipeVegetarian Parsnip and chestnut tarte tatin by Michael Catling 1 November 2025 A pack of puff pastry provides endless inspiration for fuss-free meals. This savoury twist on a French classic is one of my all-time favourites and makes a wonderful alternative to a traditional Christmas dinner. If we can agree that Christmas is all about indulgence and decadence, there has to be a place on your dinner table for this vegetarian showstopper. Most tarte tatins on restaurant menus are of the sweet variety, but my savoury twist combines the flavours of Christmas by championing roast parsnips and chestnuts, which are coated in a sweet and sticky maple and mustard glaze. The big reveal is guaranteed to impress your guests and may even convert a few meat eaters along the way. My dad happens to be one of them. How To Make My Parsnip And Chestnut Tarte Tatin Chef Catling’s recipe notes Recipe: Parsnip and chestnut tarte tatin Frequently asked questions Tips & Notes To Know Smaller is better: Slender parsnips are sweeter and more tender. Larger ones can be woody in the centre – if using, cut out the tough core. Guard against a soggy bottom: Bake Off fans will know this is a cardinal sin, so preheat a baking sheet in the oven and place your tart pan directly on top for extra insurance. Allow the tarte tatin to cool slightly before flipping: Let the pastry rest for 5 minutes after baking, then carefully run a knife around the edge before inverting the pan onto a plate. Too hot and the maple and mustard ‘caramel’ may splatter; too cool and it may stick. Parsnip and chestnut tarte tatin Serves: 4-6 Prep time: 5 mins Cook time: 65 mins 65 mins Pin Print Ingredients 1 tbsp olive oil3 parsnips, trimmed and cut into spears125g baby shallots, peeled and halved2 tbsp butter3 tbsp maple syrup2 tbsp balsamic vinegar100g cooked chestnuts, halved1 tbsp wholegrain mustard1 tbsp fresh thyme, leaves only1/2 x 500g pack readymade puff pastry Instructions Step 1Heat the olive oil in a large ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides. Step 2Place an empty baking tray in the oven and preheat to 180C. Add the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard and thyme leaves to the pan and pour in 50ml of water. Stir well and cover with tin foil. Bake for 20 minutes. Step 3Remove the pan from the oven, discard the tin foil, and give everything a good shake to redistribute the ingredients. Carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between. Step 4On a lightly-floured surface, roll out the puff pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan. Step 5Prick the pastry three or four times using a sharp knife and place the pan on top of the baking tray in the oven. Cook for 25-30 minutes until the pastry is firm, puffed up and golden. Step 5Leave to cool for 5 minutes, before running a sharp knife around the outside of the tart. Carefully turn the tarte tatin upside down on a plate and invert. Pour any juices left in the pan over the top before serving. Notes 01 Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Can I Substitute Maple Syrup For Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Party FoodRecipeSidesStarterVeganVegetarianYeast Free Baked onion bhajis by Michael Catling 5 June 2025 Falafels have had their moment; make a big batch of my healthy bhajis for tonight’s dinner party and wrap the leftovers in a garlic naan for tomorrow’s lunch. Best. Wrap. Ever. I love an onion bhaji as much as the next man, but they can be an absolute mess to make at home. I’ve started baking them as opposed to deep-frying for that very reason and I would probably say this is the side dish I make the most on repeat now to accompany my Friday night curry. Salting the onions first and leaving them for a good 20 minutes is key to drawing the moisture out and creating a light and crispy batter which is also gluten free. Be sure to serve the bhajis alongside my quick and easy cucumber raita, which is so good you could probably bottle it! Any leftovers can then be used to make a bhaji and raita naan wrap for tomorrow’s lunch. How To Make Baked Onion Bhajis Chef Catling’s recipe notes Recipe: Baked onion bhajis Frequently asked questions Tips & Notes To Know Salt your onions first: Doing so draws the moisture out and helps them soften, making for a better texture in the batter. Don’t make your batter too wet: The water content in the onions is usually enough to bind the bhajis. Only add a tiny splash of water if the mixture is too dry, otherwise you’ll make the bhajis soggy. The batter should cling, not drip. Shape loosely: Don’t compact them too tightly – keep them rough and jagged so they crisp up around the edges. Make ahead: You can prepare the bhajis in advance and even freeze them for another time. Just add an extra 5 minutes to the baking time when cooking from frozen. Baked onion bhajis Serves: 4-5 Prep time: 10 mins, plus 1 hour resting time Cook time: 35 mins 35 mins Pin Print Ingredients 1 white onion, finely sliced2 red onions, finely sliced1/2 tsp smoked salt1/2 tsp cumin seeds1/2 tsp coriander seeds75g gram flour1/2 tsp baking powder1 green chilli, finely chopped1/4 tsp ground turmeric1/2 tsp garlic granules1 tbsp fresh coriander, finely chopped For the raita150ml Greek yoghurt (0% fat)1/2 cucumber, gratedLarge handful of fresh mint, finely chopped1/2 lemon, juiced Instructions Step 1Place the sliced onions in a bowl and coat with the smoked salt. Leave to sit for an hour, then squeeze the onions to release the excess water. Step 2Preheat the oven to 200C and line one baking tray with baking parchment. Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder. Step 3Sift the gram flour and baking powder into a clean bowl, then add the green chilli, turmeric, garlic granules, fresh coriander, and the crushed cumin and coriander. Season with salt and stir in the onions and the onion juice. Step 4Bring the mixture together with your hands, adding a little water if it feels too dry. Lightly oil your hands and roll the onion bhajis into 10 equal-sized balls. Place on the baking tray and brush the tops with olive oil. Bake the onion bhajis for 30-35 minutes, turning halfway, until crisp and caramelised. Step 5To make the raita, combine the Greek yoghurt with the grated cucumber, mint and lemon juice. Season to taste with salt and serve alongside the onion bhajis for an easy starter or side dish. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. What Is Gram Flour? Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder. Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods sections. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats1 banana (1/2 mashed, 1/2 sliced)1 tsp cacao nibs1 tsp coffee extract1/2 tsp vanilla bean paste1/2 tsp ground sweet cinnamon1/2 tbsp chia seeds180ml semi-skimmed milk To serve1 square of dark chocolate, grated (optional) Instructions Step 1Mix together the porridge oats, mashed banana, cacao nibs, coffee extract, vanilla bean paste, cinnamon and chia seeds in a bowl. Step 2Stir in the milk and pour into a jar or container. Step 3Seal 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipe Banana and dark chocolate flapjacks by Michael Catling 13 June 2025 For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist. One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre. I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon. This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together. Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop. Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go. How To Make Banana And Dark Chocolate Flapjacks Chef Catling’s recipe notes Recipe: Banana and dark chocolate flapjacks Frequently asked questions Tips & Notes To Know The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture. Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily. Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling. Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake. Banana and dark chocolate flapjacks Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 4 medjool dates, pitted100g dairy-free butter2 tbsp maple syrup250g jumbo porridge oats100g muesli oats2 very ripe bananas, mashed1 tsp vanilla extract1/2 tsp ground sweet cinnamon50g dark chocolate chips Instructions Step 1Line a square brownie tin with baking parchment and preheat the oven to 190C. Step 2Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool. Step 3In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set. Step 4Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Oats Should I Use For Flapjacks? When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy. Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead. How Do You Ripen Bananas? Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastDrinksRecipe Peanut butter and banana smoothie by Michael Catling 9 June 2025 Peanut butter is not just for spreading on toast. Simply blitz with frozen banana, oats, chia seeds, cinnamon and your favourite milk to make a speedy protein shake after your workout. If you can’t stomach a big breakfast, this is the perfect on-the-go solution, especially in the summer. The peanut butter and milk provides a great mix of healthy fats and protein, while the chia seeds, oats and banana keep you feeling fuller for longer. A scoop of protein powder is optional, but this recipe is nutritionally balanced without it and will help to stave off any hunger cravings until lunch. Peanut butter and banana smoothie Serves: 2 Prep time: 5 mins Pin Print Ingredients 3 tbsp peanut butter2 large frozen bananas550ml semi-skimmed milk2 tbsp rolled porridge oats1/2 tbsp chia seeds1/2 tsp ground sweet cinnamon2 scoops of unflavoured protein powder Instructions Step 1Place the peanut butter, frozen bananas, oats, milk, chia seeds, cinnamon and protein powder (if using) in a blender and blitz until smooth. (If you prefer a thicker or smoother consistency, just add more or less milk). Step 2Divide between glasses and top with a few ice cubes before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeSeafood Easy prawn tikka masala with carrot and mint raita by Michael Catling 5 June 2025 My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms. Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in. My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis. How To Make Prawn Tikka Masala With Carrot And Mint Raita Chef Catling’s recipe notes Recipe: Easy prawn tikka masala with carrot and mint raita Frequently asked questions Tips & Notes To Know Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat. Easy prawn tikka masala with carrot and mint raita Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the tikka masala1 tbsp butter1 large white onion, finely chopped1 tbsp garlic and ginger paste100g tikka curry paste2 tbsp tomato purée1/2 x 400g tinned cherry tomatoes400ml fish stock1 red pepper, deseeded and cut into chunks2 x 180g pack raw king prawns, deveined125g Greek yoghurt (0% fat)1 tsp nigella seedsFresh coriander, leaves to garnish For the raita250g Greek yoghurt (0% fat)1 large carrot, peeled and grated2 tsp mint sauce Instructions Step 1To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed. Step 2Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised. Step 3Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices. Step 4Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened. Step 5Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt. Step 6Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenChristmasParty FoodRecipeRisottoYeast Free Chicken and gammon arancini by Michael Catling 2 November 2025 Transform yesterday’s risotto into these crunchy and gooey rice balls with a hidden mozzarella and cranberry centre. Golden, crisp and seriously indulgent, arancini balls are one of life’s tastiest inventions and I refuse to be told otherwise. Not a month goes by where I don’t make a big batch of risotto, just so I can turn the leftovers into these crispy rice balls with some kind of gooey filling inside. Naturally, I’ve gone all out to make this version extra special by using leftover chicken and gammon risotto in my festive-inspired risotto. The remnants are then shaped into balls and stuffed with a lava-like mozzarella and cranberry filling that oozes out as soon as you take the first bite. Comfort food doesn’t get much better than this! How To Make Chicken And Gammon Arancini Chef Catling’s recipe notes Recipe: Chicken and gammon arancini Frequently asked questions Tips & Notes To Know Use your air-fryer: Follow the recipe up to step 2 and place your arancini in the air fryer basket in a single layer, leaving space between them. Brush with olive oil and cook for 10-12 minutes, turning halfway through. Customise your breadcrumb mix: Try smoked paprika, dried herbs or even a little lemon zest. Swap the cheese: Taleggio and fontina are a little fancier and maximise the melt factor. Get in the Christmas spirit: Bump up the festive flavour by mixing in leftover stuffing. Chicken and gammon arancini Serves: 4 Prep time: 10 mins, plus 30 mins resting time Cook time: 18 mins 18 mins Pin Print Ingredients 400g leftover turkey and gammon risotto75g mozzarella cheese, cut into 2cm cubes50g plain flour1 large free-range egg, beaten100g panko breadcrumbsVegetable oil, for deep frying To serve1 lemon, cut into wedgesSmall handful of fresh flat-leaf parsley, leaves only, finely choppedCranberry sauce Instructions Step 1Remove the leftover turkey and gammon risotto from the fridge. Using clean, damp hands, mould the risotto into 12 ‘golf’ balls, encasing a mozzarella cube in the centre of each. Chill for 30 minutes to firm up. Step 2Place the flour, egg and panko breadcrumbs in separate shallow bowls. Dip the risotto balls in the flour first, followed by the beaten egg. Remove any excess, then roll in the panko breadcrumbs until fully coated. Step 3Fill a deep saucepan a third of the way up with vegetable oil and set over a medium heat until it reaches 180C (a cube of bread should turn golden within 45 seconds of being dropped in the oil). Step 4Working in batches of three or four, carefully drop the turkey and gammon risotto balls into the oil using a slotted spoon and deep fry for 5-6 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper and season with sea salt flakes. Keep warm while you cook the rest. Step 5Scatter over the parsley leaves and garnish with lemon wedges. Serve warm with cranberry sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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.What’s The Key To A Crispy Exterior On The Arancini? Make sure the oil is hot enough. You want to hear the food sizzle as soon as it hits the pan, so aim for around 170C. To test the temperature of the oil, you can use a thermometer or the end of a chopstick. If you see little bubbles starting to form at the tip of the chopstick, the oil is ready to go. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerOne potRecipe Easy chicken korma by Michael Catling 9 June 2025 Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy. This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt. The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes. Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum. Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning. How To Make Easy Chicken Korma Chef Catling’s recipe notes Recipe: Easy chicken korma Serving suggestions Frequently asked questions Tips & Notes To Know Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead. Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions. Go meat free: Replace the chicken with tofu, paneer or mixed vegetables. Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Easy chicken korma Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 brown onion, chopped2 garlic cloves, chopped2cm piece fresh root ginger, roughly chopped1 tbsp vegetable oil4 tbsp korma curry paste4 skinless chicken breasts, cut into large chunks4 tbsp ground almonds50g sultanas and golden raisins350ml chicken stock1 tbsp mango chutney100ml Greek yoghurt (0% fat) To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving). Step 2Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant. Step 3Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney. Step 4Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through. Step 5Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati or pilau rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
