Bookmark All recipesCurrySide dishes Insane garlic and coriander naan bread by Michael Catling 3 June 2025 Prepare to fall hard for these restaurant-quality naans that are cooked on the hob and in a skillet or frying pan. I’m a big believer that no curry is ever complete without a side of naan breads. I practically insist on it in the Catling household and won’t compromise when it comes to making my own bread from scratch. It’s not a quick process, but if you invest the time and follow my foolproof recipe I promise you’ll never go back to buying shop-bought versions. Just be generous with the garlic butter and make sure you add a splash of water to the side of the pan to keep your naan breads light and fluffy. How To Make My Insane Garlic And Coriander Naan Bread Chef Catling’s recipe notes Recipe: Insane Garlic And Coriander Naan Bread Frequently asked questions Tips & Notes To Know Use lukewarm water to make the dough: Don’t make the same mistake I once did by using hot water, which kills the yeast and prevents it from rising. Test it like baby formula – it should feel warm to the touch, not hot. Don’t rush the proofing stage: As alluded to, a naan is a yeasted dough so it needs time to rise. Fill a small ramekin with boiling hot water before placing it on the bottom shelf of a cold oven with the kneaded dough just above. The steam and warm conditions will help the dough to double in size. Get your measurements correct: Aim for ¼ inch thick when rolling each naan. Too thin and you’ll lose the fluff; too thick and it’ll be too doughy. Ramp up the heat: Now is the time to use your cast iron skillet if you have one (a large non-stick pan will work if not). To mimic a tandoor, get it smoking hot before cooking each naan. You’re looking for plenty of bubbles in the dough and slightly charred spots. Steam is your best friend: Wetting the dough directly risks a soggy naan, which is why I prefer to add a tablespoon of water to the side of the pan before popping the lid on. The steam helps to create that signature puffiness. Insane garlic and coriander naan bread Serves: 4 Prep time: 2 hours, 30 mins Cook time: 15 mins 15 mins Pin Print Ingredients 275g strong white bread flour, plus extra for dusting1 x 7g sachet fast-action dried yeast1/2 tsp smoked sea salt1/2 tsp granulated sugar6 garlic cloves, crushed100ml Greek yoghurt (0% fat)90ml lukewarm water30g butter1/4 tsp dried red chilli flakesSmall handful of fresh coriander, finely chopped Instructions Step 1Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of lukewarm water. Step 2Using the dough hook attachment, mix on a low speed and gradually add the remainder of the water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour. Step 3Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven. Step 4Place a ramekin of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 90 minutes to 2 hours. Step 5Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic and chilli flakes and stir to combine. Step 6Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside. Step 7Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape, about 1/4 inch thick, and set aside. Step 8Preheat the oven to its lowest setting. Step 9Heat a cast iron skillet or large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan. Step 10Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm. Step 11Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Will adding salt to the dough kill the yeast? Salt can inhibit or kill yeast if it comes into direct contact with it. To be safe, keep the yeast and salt at opposite ends of the bowl before mixing the dough ingredients together. What’s the difference between fast-action dried yeast and dried active yeast As the name suggests, fast-action yeast is a big time-saver because it can be mixed directly into the flour. Active dried yeast needs to be dissolved in warm water (with a pinch of sugar) and left to proof for 5–10 minutes until foamy. Either or will work, but I prefer to use fast-action yeast for extra convenience. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerVeganVegetarian Vegetable satay curry by Michael Catling 26 March 2026 Packed with all of your 5-a-day, this Thai vegetable curry is loaded with butternut squash, peppers and greens, and coated in a creamy satay sauce. Peanut butter on a wholemeal bagel is one of my desert island dishes, but if that island came with a frying pan, I’d probably follow it up with a satay curry. This recipe is not overly hot, so it’s a child friendly and not too dissimilar from a korma despite the addition of Thai red curry paste. I’ve made it meat free by championing butternut squash and edamame beans, but you could poach a chicken breast in the satay sauce and shred the meat before serving. Everything You Need To Know To Make My Vegetable Satay Curry Chef Catling’s recipe notes Serving suggestions Recipe: Vegetable satay curry How do you prepare a butternut squash? Frequently asked questions Tips & Notes To Know Cut the butternut squash into equal-sized pieces: This ensures everything cooks evenly so you’re not left with under- and overcooked chunks. Build the base properly: Fry the shallots, garlic, chilli and curry paste in a little oil first to release their aromas and add depth of flavour. Time the vegetables: You want the butternut squash and courgettes just cooked but still holding their shape. Overcooking risks dulling the colour of the curry and making it mushy. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side order of garlic and coriander naan breads and onion bhajis. Vegetable satay curry Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 tbsp vegetable oil1 butternut squash, cut into chunks1 banana shallot, peeled and finely diced2 large garlic cloves, crushed1 red chilli, finely chopped3 heaped tbsp Thai red curry paste4 tbsp smooth peanut butter1 x 400ml can coconut milk400ml vegetable stock1 tbsp Thai fish sauce2 dried kaffir lime leaves1 courgette, cut into rings1 red pepper, deseeded and cut into chunks100g edamame beans1 lime, juice only To garnish1 tbsp unsalted peanuts, toasted and roughly chopped Instructions Step 1Coat the butternut squash chunks in half the vegetable oil and season well. Spread out on a baking tray and roast in a preheated oven at 190C for 35-40 minutes, tossing halfway, until caramelised and tender. Step 2Heat a frying pan over a medium heat and add the remaining vegetable oil (alternatively use a tablespoon of the fat collected at the top of the coconut milk tin). Toss in the shallot and cook for 5 minutes until soft and translucent but not coloured. Step 3Add the garlic and red chilli and stir-fry for 1 minute before adding the Thai curry paste. Add a splash of water to stop it from catching and continue to cook for 2 minutes, stirring occasionally, until nicely fragrant and thick. Step 4Stir in the peanut butter, coconut milk, vegetable stock, Thai fish sauce and kaffir lime leaves and bring to the boil. Turn the heat down to a simmer and leave to blip away for 10 minutes or until the sauce has started to reduce and thicken. Step 5Stir the courgette, red pepper and edamame beans into the satay sauce and cook gently for 5 minutes or until the vegetables are just cooked. Step 6Add the roasted butternut squash to the pan, mix well and season to taste with salt, pepper and lime juice. Remove from the heat. Step 7Divide the vegetable satay curry between plates and garnish with roasted peanuts. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time. 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 Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Caramel mocha porridge by Michael Catling 9 June 2025 Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast. Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha. Don’t hold back on the coffee if you like your caramel mocha porridge extra strong. How To Make Caramel Mocha Porridge Chef Catling’s recipe notes Recipe: Caramel mocha porridge Frequently asked questions Tips & Notes To Know Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar. Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes. Want more of a latte vibe? Froth a little milk and pour over the top before serving. Caramel mocha porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 4 medjool dates, finely chopped400ml water1/2 tsp ground sweet cinnamon2 tsp cocoa powder1 tsp cacao nibs120g rolled porridge oats350ml semi-skimmed milk1/2 tsp vanilla bean paste2 tsp coffee extract To serve1 banana, finely sliced2 tbsp pecan nuts, roughly chopped Instructions Step 1Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more. Step 2Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat. Step 3Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Where Can I Buy Coffee Extract From? Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water. How Do I Make Caramel Mocha Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChristmasParty FoodSnacksYeast Free Gingerbread nuts by Michael Catling 3 June 2025 Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade. There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive. All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions. Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are. Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do. How To Make Gingerbread Nuts Chef Catling’s recipe notes Recipe: Gingerbread nuts Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam. Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt. Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven. Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!). Gingerbread nuts Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)75ml maple syrup1 tsp olive oil1 tsp ground ginger1/2 tsp ground sweet cinnamon1/4 tsp ground mixed spice Instructions Step 1Preheat the oven to 180C. Step 2In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat. Step 3Tip the nuts onto a baking tray lined with parchment and spread out evenly. Step 4Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling. Step 5Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesLunchOne potSoupsStartersVegetarian 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 All recipesDinnerVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChristmasDinnerTurkey Chinese-style turkey in hoisin sauce by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, leftover turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Chinese-Style Turkey In Hoisin Sauce Chef Catling’s recipe notes Serving suggestions Recipe: Chinese-style turkey in hoisin sauce Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Chinese-style turkey in hoisin sauce Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Beef Beef and venison filo pie by Michael Catling 26 March 2026 This easy filo-topped pie is a great way to try venison, paired with beef in a rich, stew-like filling. Some people are uncomfortable cooking and eating venison, but deer is a healthier, more sustainable alternative to farmed meat. It’s got such a rich flavour that you don’t need to do a whole lot to it, which is why I’ve given it star billing alongside beef shoulder in this quick and easy pie. Shop-bought filo pastry is faff free and so incredibly pliable that you can get away with ripping a few sheets and generally doing as you please. It always guarantees a super crisp top, plus it’s far lower in calories and saturated fat than puff or shortcrust. I always have an emergency pack of filo pastry tucked away in the freezer whenever I’m craving a pie like this. How To Make My Beef And Venison Filo Pie Chef Catling’s recipe notes Recipe: Beef and venison filo pie Frequently asked questions Tips & Notes To Know Don’t skip the flouring stage: This creates a better caramelised crust on the beef and venison for maximum flavour. It also helps to naturally thickens the sauce as the pie cooks. Make ahead: The filling can be made a day in advance and refrigerated overnight. Simply reheat, top with filo and bake when ready. Keep it rustic with the pastry: Scrunch the filo loosely over the top rather than layering neatly This creates lots of crispy edges, which are the tastiest bits. Wait before serving. Let the pie sit for 5–10 minutes after baking. The filling will thicken slightly and be easier to plate up. Beef and venison filo pie Serves: 4 Prep time: 15 mins Cook time: 1 hour, 40 mins 1 hour, 40 mins Pin Print Ingredients 1 tbsp plain flour250g venison shoulder, diced250g beef shoulder, diced1 tbsp olive oil1 red onion, finely chopped2 medium carrots, peeled and finely diced3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1/8 tsp ground mixed spice1/4 tsp celery salt6 juniper berries, crushed1 tbsp tomato purée (double concentrate)2 dried bay leaves250ml beef stock175ml cranberry or red grape juice (no added sugar)4 sheets filo pastry1 medium free-range egg, beaten1 tsp white sesame seeds Instructions Step 1Mix the plain flour with salt and pepper, and toss with the diced venison and beef to coat. Heat half the olive oil in a large frying pan and add half the meat. Brown over a medium-high heat for 4-5 minutes until nicely caramelised, then remove with a slotted spoon and set aside. Repeat with the rest of the olive oil and venison and beef. Step 2Once the venison and beef is browned, add the red onion and carrots to the pan with a splash of water and sauté gently for 10-15 minutes or until softened and starting to colour. Step 3Stir in the garlic, rosemary, mixed spice, celery salt, juniper berries, tomato purée and bay leaves and cook for 2 minutes, stirring occasionally. Step 4Add the diced beef and venison back to the pan and pour in the beef stock and cranberry juice. Slowly bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 1 hour, stirring occasionally, until the sauce has thickened. Step 5 Take the pan off the heat, season to taste, and discard the bay leaves and juniper berries. Preheat the oven to 180C. Step 6Tip the filling into a round pie dish and remove the filo pastry from the fridge. Unwrap and place under a damp tea towel so the filo does not dry out. Step 7Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with the beaten egg. Scatter over the sesame seeds and bake in the oven for 20-25 minutes until golden and piping hot. Serve with mashed potato and steamed greens on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cracking? I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it. Why Is Glazing Important? Because we eat with our eyes, and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance, and texture of a wide range of dishes. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfastDesserts Caramelised apple, walnut and yoghurt parfait by Michael Catling 28 June 2025 Who says you can’t have dessert for breakfast? These low fat, high protein yoghurt parfaits are super simple to make and are embellished with honey, cinnamon and ginger. This is a trio I never seem to tire of: apples, cinnamon and ginger. It’s a classic combination and one I’ve relied on many times when making porridge, crumble or strudel. All three dishes are what you might bookmark for the winter months, so this recipe is one for the summer. The parfaits are layered with Skyr yoghurt, raisins and caramelised apples, which have been coated in a ginger and cinnamon spice mix. Top with toasted walnuts and a drizzle of honey for a light and healthy breakfast. How To Make My Caramelised Apple, Walnut And Yoghurt Parfait Chef Catling’s recipe notes Recipe: Caramelised apple, walnut and yoghurt parfait Frequently asked questions Tips & Notes To Know Use tart, crisp apples: Granny Smith, Pink Lady or Braeburn apples hold their shape and give that perfect sweet-sour balance. Keep the skin on: Peeling the apple skin off means throwing away most of the fibre. Caramelised apple, walnut and yoghurt parfait Serves: 2 Prep time: 5 mins Cook time: 12 mins 12 mins Pin Print Ingredients 25g walnuts, roughly choppedKnob of butter2 eating apples, skin on40g raisins1/2 tsp ground sweet cinnamon1/4 tsp ground gingerPinch of nutmegRunny honey, to drizzle200g Skyr yoghurt Instructions Step 1Preheat the oven to 180C. Spread the walnuts out on a lined baking tray and roast in the oven, shaking occasionally, until nicely toasted; about 10-12 minutes. Step 2Meanwhile, quarter and core the apples, then thinly slice into wedges. Heat a knob of butter in a saucepan and add the apples and raisins. Sprinkle with the cinnamon, ginger and nutmeg and add a splash of water and a drizzle of honey; about one teaspoon. Step 3Cook the apples over a medium heat for 6-8 minutes, turning occasionally, until slightly softened and caramelised. Leave to cool slightly for a few minutes. Step 4Divide half the Skyr yoghurt between glasses and top with the caramelised apples and raisins. Repeat the layers again, finishing with a drizzle of the apple juices. Top with the toasted walnuts just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Skyr? Skyr is a super healthy Icelandic yoghurt that is fat free, low in sugar, and packed with protein and probiotics. It has a rich and creamy texture similar to Greek yoghurt, but with a milder, slightly tart flavour. Around four cups of skimmed cow’s milk is required to produce a cup of Skyr, which is pasteurised, has live cultures added, and is then strained. One serving (100g) contains between 9-11g of protein depending on brand. You can find Arla Skyr in all major supermarkets. Can I Substitute Honey For Maple Syrup? Maple syrup is not quite as sweet as honey, so you may want to use slightly more than the amount of honey dictated in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingBrunchDessertsYeast Free Apple Dutch baby by Michael Catling 2 June 2025 A cross between a pancake and Yorkshire pudding, my apple Dutch baby is filled with caramelised apples, walnuts and yoghurt for a posh brunch. An apple Dutch baby is essentially a giant pancake, which is baked – rather than fried – in a sizzling-hot skillet or tray so it puffs up looking like a Yorkshire pudding. There are sweet and savoury variations, but I like to make it for brunch or dessert at the weekends and top it with caramelised apples, toasted nuts and yoghurt. It’s a great little sharing dish and it looks super fancy, too! How To Make My Apple Dutch Baby Chef Catling’s recipe notes Recipe: Apple Dutch baby Frequently asked questions Tips & Notes To Know Treat it like a Yorkshire Pudding: You need a super hot tray and oven to guarantee a good rise. The batter should sizzle as soon as it hits the oil. Whisk the batter vigorously or use a blender: No one wants a lumpy batter so make sure the dry and wet ingredients are thoroughly combined so the batter is smooth and slightly frothy. Resting it in the fridge will also allow the gluten to relax and create a more stable structure as it cooks. Do not open the door while it bakes: This goes without saying, right? A sudden drop in temperature can deflate your Dutch baby so set a timer and keep an eye on it through the oven door. Keep the topping separate: I feel quite strongly about this because some recipes cook the fruit inside the Dutch Baby, which risks weighing it down and affecting the rise. I prefer to keep the two separate and to add the caramelised apples after baking. It’s worth the extra washing up, believe me. Apple Dutch baby Serves: 4 Prep time: 5 mins, plus 20 mins resting time Cook time: 20 mins 20 mins Pin Print Ingredients For the batter50g caster sugar3 large free-range eggs, beaten130g plain flour200ml semi-skimmed milk1 tsp vanilla extractSunflower oil, for baking For the fillingKnob of butter4 eating apples, skin on2 tsp ground sweet cinnamon1 tsp ground ginger1 tbsp maple syrup To serve50g walnuts, toasted and roughly choppedGreek yoghurt (0% fat)Icing sugar, for dusting Instructions Step 1In a bowl, beat the caster sugar and eggs together with an electric mixer until light and frothy. Step 2Gradually incorporate the plain flour, milk, vanilla extract and a pinch of salt and beat until well combined and you have a smooth but thin batter. Pour into a jug and refrigerate for at least 20 minutes. Step 3Preheat the oven to 220C. Step 4Divide around 2 tablespoons of sunflower oil into two, four-hole Yorkshire pudding tins. Place in the oven to heat up for 10 minutes. Step 5Once the oil is smoking hot, pull the tray out of the oven and evenly pour in the batter – it should sizzle as soon as it hits the pan. Bake each Dutch Baby for 15-18 minutes until crisp, golden and puffed up. Step 6Meanwhile, quarter and core the apples, then thinly slice into wedges. Step 7Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the cinnamon and ginger and add a splash of water with the maple syrup. Step 8Cook the apples over a low-to-medium heat for 6-8 minutes, turning occasionally, until slightly softened and starting to caramelise. Step 9Fill the centre of each Dutch Baby with the caramelised apples and top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerSeafood Seafood Singapore noodles by Michael Catling 5 June 2025 On the table in 30 minutes, this speedy stir-fry is the ultimate fridge-raider dish for the family. Singapore noodles are my mum’s favourite, so naturally it took a while to perfect this fridge-raider recipe before presenting it to her. It was such a hit that it’s become something of a family favourite, though there are probably about seven different variations now. This is the mothership recipe that never fails to disappoint. The squid, prawns, eggs and bacon (my substitute for char sui pork) cook in a matter of minutes, so be sure to get everything prepped in advance – including the sauce – before firing up the wok. This is hard and fast cooking so the trick is to keep the wok sizzling at all times. Embrace the heat and you’ll have dinner on the table in next-to-no time. How To Make Seafood Singapore Noodles Chef Catling’s recipe notes Recipe: Seafood Singapore noodles Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. 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. 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 boil your noodles: We’re not cooking a pasta dish here. Boiling can make rice noodles mushy or fall apart. Instead, soak them in hot (not boiling) water and stir occasionally to stop them from sticking together. Drain and rinse your cooked rice noodles: To prevent clumping, you need to stop the cooking process and remove any excess starch from the surface. You’ll reheat the noodles anyway in the sauce later. Scramble your eggs separately: Some recipes recommend pushing all the other ingredients to one side, but this never seems to work very well and risks making everything stodgy. You’ll achieve a far better texture if you scramble the eggs in a separate pan, and then you can just toss them through the noodles at the end. Seafood singapore noodles Serves: 2 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 nests rice noodles1 tbsp groundnut oil2 rashers smoked back bacon, finely diced2 large garlic cloves, finely sliced1 tsp fresh root ginger, peeled and finely chopped1 large red chilli, finely sliced4 spring onions, finely sliced on the diagonal, plus a few ends reserved for garnish1 carrot, peeled and cut into matchsticks1/2 red pepper, deseeded and finely sliced1/2 green pepper, deseeded and finely slicedLarge handful of beansprouts50g bamboo shoots, drained and finely sliced250g frozen cooked seafood (prawns and squid), defrosted80g frozen peas, thawed2 large free-range eggs, beaten For the sauce1 tbsp dark soy sauce (reduced salt)1 tsp toasted sesame oil, plus extra for frying and coating the noodles2 tsp sweet chilli sauce1 heaped tsp mild curry powder To serveLime wedges, for garnish1 tbsp peanuts, toasted and finely chopped Instructions Step 1Add the light soy sauce, toasted sesame oil, sweet chilli sauce and curry powder to a small bowl with a splash of water and mix well. Set aside. Step 2Soak the rice noodles in a pan of salted hot water for 5 minutes, stirring occasionally. Drain and rinse well under cold water. Add a drizzle of sesame oil to stop them sticking together and cover with damp kitchen roll to stop the noodles from drying out. Step 3Meanwhile, heat the wok over a medium-high heat, then add the groundnut oil. Swirl around the edges and when it starts to smoke, add the bacon and stir-fry for 3-4 minutes until crisp and the fat has rendered out. Remove with a slotted spoon and keep warm. Step 4In the residual oil, add the garlic, ginger and chilli and sizzle for 1 minute. Toss in the spring onions, carrot, peppers, beansprouts and bamboo shoots and stir-fry for 2 minutes. Step 5Return the bacon to the pan with the prawns, squid, rice noodles and peas. Pour over the sauce and toss to coat. Continue to stir-fry for 3-4 minutes or until everything is heated through. Step 6In a separate pan, add a drizzle of sesame oil and pour in the beaten eggs. Cook gently for 1-2 minutes until just scrambled. Add to the Singapore noodles and fold everything together before serving. Step 7Pile the Singapore noodles onto a serving plate and garnish with the lime wedges and chopped peanuts, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Seafood? 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. Is It Better To Buy Fresh Seafood Rather Than Frozen? Not necessarily. Frozen seafood is not only cheaper than fresh, but it is often better quality as they are frozen soon after being caught or harvested. To cook, simply thaw the prawns and squid 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Banana sticky toffee porridge by Michael Catling 11 June 2025 All the flavours of a classic sticky toffee pudding in porridge form, with caramelised bananas, crunchy pecans and a luscious date syrup on top. If you like sticky toffee pudding, this recipe is for you. The medjool dates are my secret ingredient and produce the most irresistible caramel which transforms an ordinary porridge into something extraordinary. The pecans provide the crunch, while caramelising the bananas deepens the natural sweetness with toffee-like notes. This is not the healthiest porridge you’ll ever eat, but it might just be the tastiest… How To Make Banana Sticky Toffee Porridge Chef Catling’s recipe notes Recipe: Banana sticky toffee porridge Frequently asked questions Tips & Notes To Know Use ripe but firm bananas. Avoid overly soft bananas as they’ll turn to mush when caramelised. Look for yellow bananas with minimal brown spots. Don’t leave out the medjool dates: Trust me, they make the most delicious caramel which is so good you’ll be adding any leftovers to pancakes, overnight oats, and homemade desserts. Want a protein boost? Add a handful of mixed seeds or, better still, a scoop of unflavoured protein powder. Banana sticky toffee porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 120g rolled porridge oats1/2 tsp ground sweet cinnamonPinch of nutmeg2 ripe bananas, 1 mashed, 1 sliced360ml semi-skimmed milk360ml water1 tsp vanilla bean paste6 medjool datesButter or vegetable oil, for frying1 tsp honey To serve Small handful of pecan nuts, roughly chopped Instructions Step 1Tip the porridge oats into a small saucepan with the cinnamon, nutmeg and mashed banana. Stir well and add the milk, water and vanilla bean paste. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3While the porridge cooks, place the dates and a pinch of salt in a separate saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding a splash of water if it starts to thicken too much. (Alternatively, you can just use a blender). Step 4Meanwhile, heat a small knob of butter or 1 teaspoon of oil in a small frying pan and add the banana slices. Drizzle with honey and cook over a medium heat until nicely caramelised. Step 5Divide the porridge between bowls and top with the date caramel (reserve any leftovers for another time). Garnish with caramelised bananas and a scattering of chopped pecan nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irresistible caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. Can I Use Maple Syrup In Place Of Honey? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Banana Sticky Toffee Porridge Vegan And Dairy Free? Use maple syrup and vegetable oil instead of honey and butter and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerRisottoVeganVegetarianYeast Free Butternut squash, hazelnut and sage risotto by Michael Catling 1 August 2025 Butternut squash takes on a whole new dimension when caramelised and blended into a risotto. Butternut squash is such a brilliant and versatile vegetable. It’s nutrient dense, budget-friendly, and the sweet, nutty flavour pairs perfectly with crispy sage, toasted hazelnuts and a cheesy risotto like this. For a double hit of flavour, blitz half the roasted squash and stir the purée through the risotto at the end. How To Make Butternut Squash, Hazelnut And Sage Risotto Chef Catling’s recipe notes Recipe: Butternut squash, hazelnut and sage risotto What’s the secret to a great risotto Frequently asked questions Tips & Notes To Know Use fresh sage: It brings a depth of flavour that dried sage just can’t match. Crisping it in a little oil before adding it to the risotto creates a beautiful, aromatic fragrance. Don’t skip the roasting step: Roasting the butternut squash intensifies its natural sweetness and brings out a caramelised flavour that makes the risotto extra special. Butternut squash, hazelnut and sage risotto Pin Print 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 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 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 You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller cubes to reduce the cooking time. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingDinnerParty FoodVeganVegetarianYeast Free Roasted vegetable galette by Michael Catling 5 June 2025 A healthier take on a traditional pie, this gorgeously rustic, free-form tart is a fabulous introduction to pastry making for kids and non-bakers. The joy of a galette lies in its utter simplicity. It’s basically a piece-it-all-together tart with a flaky, buttery crust that is folded casually around a savoury or sweet filling. Everything about it is super forgiving and endlessly adaptable, which makes it the perfect dish to celebrate seasonal produce. Here, I’ve filled a base of shop-bought shortcrust pastry with a layer of butternut squash purée, caramelised red onions, and a rainbow of Mediterranean vegetables to help you hit your 5 a day. Whether you serve it hot or cold is entirely up to you; it’s the kind of dish that feels at home on a picnic blanket with a colourful salad. How To Make My Roasted Vegetable Galette Chef Catling’s recipe notes Recipe: Roasted vegetable galette Serving suggestions Frequently asked questions Tips & Notes To Know Don’t overstuff: Keep the filling of the galette within the border of the dough to avoid sogginess. Don’t skip the glaze: I used olive oil, but egg wash or milk creates the same effect and gives the galette that gorgeous golden, crispy crust. Make it ahead: You can prep the butternut squash purée and caramelised onions in advance and store them in the fridge. You can then assemble the galette just before baking for a stress-free dinner on a weekday. Roasted vegetable galette Serves: 4 Prep time: 5 mins Cook time: 100 mins 100 mins Pin Print Ingredients For the purée1/2 garlic bulb1/2 butternut squash, peeled and cut into bitesize chunks1 tbsp olive oil, plus extra for drizzling1 tsp smoked paprika1 tbsp oat milk For the caramelised onions1 tbsp olive oil2 red onions, finely sliced1 fresh thyme sprig, leaves picked1 tsp soft brown sugar For the galettePlain flour, for dusting1/2 x 500g shortcrust pastry (vegan, if necessary)1 courgette, cut into thin rings3 salad tomatoes, cut into thin rings2 radishes, thinly sliced2 fresh thyme sprigs, leaves pickedOlive oil, for glazing Instructions Step 1Preheat the oven to 190C. Drizzle the garlic bulb with olive oil and wrap lightly in foil. Set aside. Step 2Coat the butternut squash in 1 tablespoon of olive oil, season well, and spread out on a baking tray. Place the garlic parcel next to it and cook both for 40-45 minutes, turning once, until the butternut squash is tender and caramelised. Step 3For the caramelised onions, add the remaining olive oil to a small saucepan and sauté the red onion gently for 25-30 minutes, adding the thyme halfway through. Pour in the brown sugar and cook for 10 minutes more. Season well and set aside. Step 4When the butternut squash is cooked, transfer to a blender with the smoked paprika, three garlic cloves popped from the skin, and a splash of oat milk. Blitz until smooth. Step 5Flour a clean work surface and roll the shortcrust pastry out into a large disc, about 14cm in diameter, and transfer to a circular pizza tray. Step 6Spread the butternut squash purée over the base, leaving a 3cm border. Dot with the caramelised red onions and arrange the vegetables in a spiral or concentric circles. Scatter over the rest of the thyme and season well. Step 7Fold in the sides to overlap the filling slightly and brush the edges with olive oil. Turn the oven down to 180C and bake for 50-55 minutes until the vegetables are tender and the bottom is golden. Serve with salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions With a simple green salad, coleslaw and roasted baby potatoes. As part of a picky buffet or picnic. Frequently Asked Questions Is This Galette Vegan? It can be if you use vegan-friendly shortcrust pastry. There’s no egg-wash in my recipe and I’ve refrained from using any cheese, which typically features in a galette of this kind. Why Is Glazing Important? Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. Glazing before baking adds a glossy, golden-brown crust and elevates the look of the finished dish. I should probably add that it’s not essential, but it is a powerful technique to enhance the flavour, appearance and texture of a wide range of dishes. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller chunks to reduce the cooking time. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesParty FoodSide dishesStartersVeganVegetarianYeast 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 All recipesDinnerRisottoVegetarian Artichoke risotto with baby parsnips by Michael Catling 15 August 2025 Ugly and knobbly they may be, but artichokes and parsnips add a beautiful sweetness and viscosity to this meat-free risotto. Take your meat-free Monday to the next level with this silky-smooth risotto which heroes two underrated root vegetables: Jerusalem artichokes and parsnips. Both are bang in season during the autumn months and add a wonderfully earthy, slightly sweet flavour that is enhanced once their natural sugars caramelise. Here, I’ve roasted the baby parsnips, baked some artichoke crisps, and made an artichoke purée which adds an extra layer of creaminess to the final dish. Your journey to veganism starts here! How To Make Artichoke Risotto With Baby Parsnips Chef Catling’s recipe notes Recipe: Artichoke Risotto With Baby Parsnips What’s the secret to a great risotto – must read Tips & Notes To Know Soak your cut artichokes in lemon water: Jerusalem artichokes can oxidise and brown quickly, much like apples. To keep them fresh while prepping everything else, place the cut pieces in a bowl of water and add a few lemon slices to prevent discolouration. Artichoke risotto with baby parsnips Serves: 2 Prep time: 10 mins Cook time: 50 mins 50 mins Pin Print Ingredients 300g Jerusalem artichokesKnob of butterSplash of semi-skimmed milk3 baby parsnips, trimmed and halved lengthways For the risotto1 tbsp olive oil, plus extra for brushing1 small onion, finely chopped1 tsp fresh thyme leaves, pickedPinch of celery salt1 garlic clove, crushed150g carnaroli risotto rice700ml vegetable stock15g parmesan cheese, grated1 tsp butter1 sprig fresh rosemary leaves, picked To serveTruffle oil, to drizzle (optional) Instructions Step 1Preheat the oven to 200C. In a large roasting tin, toss the parsnips with half the olive oil and season. Roast in the oven for 40-45 minutes, turning once, until golden and crisp. Step 2For the purée, weigh out 200g of Jerusalem artichokes and peel before cutting into small chunks. Place in a saucepan and fill with water until just covered. Season with salt and bring to the boil. Reduce the heat and simmer until tender; about 10 minutes. Drain. Step 3Add the butter and milk to the cooked artichokes and blitz with a hand blender to a smooth purée (alternatively pass through a sieve to achieve a silky smooth texture). Season to taste and keep warm. Step 4With the remaining artichokes, scrub the skins under running water and pat dry with kitchen paper. Using a mandolin, thinly slice the Jerusalem artichokes and place in a bowl. Drizzle lightly with olive oil and spread out on a baking tray lined with parchment, making sure they don’t overlap. Roast in the oven for 20 minutes or until golden and crisp. Keep warm. Step 5To make the risotto, heat the remaining olive oil in a shallow sauté pan and sweat the onion gently for 5-10 minutes until soft and translucent but not coloured. Step 6Place a small saucepan over a low heat and bring the vegetable stock to a gentle simmer. Add the celery salt, garlic and thyme leaves to the onions and cook until fragrant; about 1 minute. Step 7Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 8Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 9By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 10To finish the risotto, remove the pan from the heat and beat in the parmesan cheese until the cheese has melted and the risotto is oozy. Season to taste and leave the risotto to sit for 5 minutes. Step 11Add the butter to a small frying pan over a medium heat. When it starts to sizzle, add the rosemary leaves and allow them to fry for about 15 seconds on each side. Use tongs to transfer the rosemary to kitchen paper, where they will crisp up. Step 12Serve the risotto in bowls, garnished with the baby parsnips, Jerusalem artichoke crisps and rosemary leaves. Top with a drizzle of truffle oil, if using, and a good grind of black pepper to finish. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerFishRisottoSeafood Crayfish risotto with pan-fried sea bass by Michael Catling 23 June 2025 An elegant, restaurant-worthy dish pairing a creamy crayfish risotto with crispy-skinned sea bass. Save it for a special occasion. 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 shop-bought fish 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 fish 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 All recipesDessertsYeast 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 All recipesLambOne potSlow cookerYeast Free Slow-cooked lamb shoulder with boulangère potatoes by Michael Catling 23 June 2025 Revamp your Sunday roast with the ultimate lamb and potato traybake, coated in a garlic and smoked paprika marinade. These might well be the best potatoes you’ve ever tasted. A picture doesn’t do this dish justice. Lamb is by far my favourite meat for a roast dinner – and this is my favourite way to cook it. A large lamb shoulder, coated in a punchy garlic and paprika marinade, left to cook low and slow until the skin is crisp and gnarly and the meat literally pulls away from the bone. Now for the best bit: the sliced potatoes act as a trivet for the lamb and catch all those gorgeous juices as they trickle down. Think duck fat roasties, but better! While the lamb rests, set aside a good 30 minutes to crisp up the potatoes – the result is truly spectacular. How To Make Slow-Cooked Lamb Shoulder With Boulangère Potatoes Chef Catling’s recipe notes Recipe: Slow-cooked lamb shoulder with boulangère potatoes Frequently asked questions Tips & Notes To Know Buy bone-in lamb shoulder: It has more flavour than boneless cuts and is a lot more juicier, too. It’s ideal for slow cooking as the collagen breaks down and bastes the meat naturally. Embrace the lighter touch: Boulangère potatoes are a healthier alternative to the richer gratins you might know and love, like dauphinoise potatoes. There’s no cream here, just lamb stock, onions and a few herbs. The result is beautiful tender potatoes with a golden, crispy top. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Slice the potatoes evenly and thinly: Now’s the time to put your mandolin to good use. If you don’t have one, aim for a 2-3mm thickness for each potato slice. Let the lamb sit in its juices for 10 minutes after cooking: The fat will naturally rise to the top and separate from the jus. You can either use a spoon to gently skim off the top oily layer or, better still, use your gravy separator jug to leave the fat behind. Slow-cooked lamb shoulder with boulangère potatoes Serves: 4 Prep time: 10 Cook time: 4+ hours 4+ hours Pin Print Ingredients 1 tbsp olive oil1/2 tbsp smoked paprika1 tsp dried rosemary4 smoked garlic cloves, 2 crushed, 2 sliced2kg lamb shoulder, bone in4 large waxy potatoes, peeled and cut into 2cm slices2 brown onions, peeled and thickly sliced2 dried bay leavesSmall handful of fresh thyme500ml lamb stock1 tbsp plain flour1 tsp redcurrant jelly1 tsp cornflour, optional Instructions Step 1Preheat the oven to 220C. In a pestle and mortar, mix the olive oil, smoked paprika, rosemary and crushed garlic cloves together and pound to a paste. Trim the fat from the lamb, then spread the paste all over the shoulder until thoroughly coated. Step 2Place the lamb shoulder in a deep roasting tin, skin-side up. Using a sharp knife, make several incisions all over the meat and insert the garlic slices into the holes. Roast the lamb shoulder for 40 minutes. Step 3Meanwhile, add the potatoes to a pan of salted boiling water and cook for 4 minutes. Drain well and leave to steam dry on a wire rack for 15 minutes. Step 4Remove the lamb from the tin and place the potatoes and onions in the bottom. Add the bay leaves and thyme sprigs and pour over the lamb stock. Place the lamb shoulder back on top, skin-side up, and cover the tin tightly with foil. Step 5Turn the oven down to 150C. Roast the joint for 4 hours, basting occasionally, until the lamb is tender and the meat is starting to pull away from the bone. Step 6Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy. Step 7Pour the lamb fat from the tin into a fat separator and put the boulangère potatoes back into the oven. Increase the heat to 220C and cook for 30 minutes, turning once, until crisp and golden. Step 8Once the liquid fat has floated to the top of the jug (this will take about 10 minutes), pour the juices into another measuring jug until only the fat remains in the separator. Top up the lamb cooking liquid with boiling hot water to make 350ml. Set aside. Step 9Heat one tablespoon of the lamb fat into a small saucepan over a medium heat and whisk in the plain flour. Cook out for 2 minutes, stirring regularly, so a smooth paste forms. Step 10Stir in the lamb cooking liquor with the redcurrant jelly and bring to the boil. Turn down to a simmer and leave to blip away gently for 10 minutes. If you like a thick gravy, mix some cornflour with a splash of cold water and whisk into the gravy until smooth and glossy. Step 11Shred the slow-cooked lamb shoulder and serve alongside the boulangère potatoes with the lamb gravy on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Boulangère Potatoes? Translated as baker’s potatoes, boulangère potatoes are a lighter and lower calorie alternative to dauphinoise potatoes that tastes every bit as luxurious. Thinly sliced potatoes are layered with onions and cooked slowly in a rich stock until it starts bubbling at the edges. My version is pimped up with smoked garlic, thyme and redcurrant jelly, which adds an extra depth of flavour to this French classic. How Do You Thicken The Sauce? Mix 1 tablespoon each of cornflour and water until well combined. Gradually stir the cornflour slurry into the lamb gravy until it reaches the desired consistency. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme can be used in place of dried. A good ratio is 1:3, so instead of using 1 teaspoon of dried rosemary, use 1 tablespoon of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBaking Chocolate and banana bars by Michael Catling 10 June 2025 Soft, chocolatey and surprisingly wholesome, these fibre-filled energy bars look indulgent but are naturally sweetened with banana for a quick, mid-morning energy boost. Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee. You don’t need any fancy equipment to assemble them. Simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler. To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo! How To Make Chocolate And Banana Bars Chef Catling’s recipe notes Recipe: Chocolate and banana bars Frequently asked questions Tips & Notes To Know Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars. Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin. Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter). Chocolate and banana bars Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients Olive oil, for greasing100g milk chocolate, broken into small chunks100g wholemeal plain flour50g caster sugar1/2 tsp baking powder1/4 tsp ground nutmeg1/2 tsp ground sweet cinnamon3 very ripe bananas, mashed30ml semi-skimmed milk50g butter, melted1 tsp vanilla extract1 large free-range egg, beaten Instructions Step 1Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside. Step 2In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt. Step 3In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg. Step 4Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top. Step 5Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean. Step 6Cool on a wire rack, then cut into 12 squares before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions? How Long Will These Chocolate And Banana Bars Keep For? Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them. I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat. Can I Substitute Wholemeal Flour For Plain Flour? You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling. When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingChristmasParty Food Custard and crumble mince tarts by Michael Catling 27 March 2026 This might just be the ultimate mince pie recipe, combining vanilla custard and pre-bought mincemeat with the best bits of a crumble. A far cry from the traditional mince pie, my signature custard and crumble mince tarts reimagine a festive classic with the best bits of a fruit crumble. Using shop-bought mincemeat as a clever shortcut, each tart layers rich, spiced fruit beneath a pre-made vanilla custard and a buttery crumble topping. The result is unlike anything you’ll see on supermarket shelves this winter, plus it might even convert those who think they don’t like mincemeat (I used to be one of them!). Everything You Need To Know To Make Custard And Crumble Mince Tarts Chef Catling’s recipe notes Recipe: Custard and crumble mince tarts Frequently asked questions Tips & Notes To Know Take a couple of shortcuts: If you’re making these mince tarts in the run-up to Christmas, make your life easier by buying readymade mincemeat and custard. Your time and money is probably better spent elsewhere. Use your bun tin as a guide: A round cookie cutter, slightly larger than the diameter of the cup, will ensure the pastry reaches up the sides. Try a couple of testers first and press the dough gently into the cup to stop it from ripping. Cool before lifting: After removing from the oven, let the custard and crumble mince pies cool in the tin for a bit so the pastry firms up – this helps to prevent crumbling or breakage. You can carefully prise them away from the edges and bottom using a sharp knife. Custard and crumble mince pies Serves: 12 Prep time: 20 mins Cook time: 25 mins 25 mins Pin Print Ingredients 125g unsalted butter, cut into cubes250g plain flour, plus extra for rolling1/4 tsp salt3 tbsp golden caster sugar25g flaked almonds, roughly chopped1 large free-range egg, yolk only1 clementine, zested plus 1 tbsp juice100ml readymade custard350g mincemeat Instructions Step 1In a bowl, rub the butter into the plain flour until it resembles breadcrumbs. Stir in the salt and 2 tablespoons of the golden caster sugar. Step 2Once combined, transfer 75g of the mixture into a separate bowl with the remaining sugar and flaked almonds. Mix well and set aside. This is your crumble topping. Step 3Add the egg yolk to the breadcrumbs and stir in the clementine zest and juice. Using your hands, bring the mixture together into a ball and knead until smooth. Step 4Preheat the oven to 180C. Sprinkle some flour over your work surface and rolling pin and roll the dough out to a thickness of a £1 coin. Use a round cutter slightly larger than the diameter of a 12-hole bun tin so the pastry reaches up the sides. Stamp out 12 rounds, re-rolling the offcuts if necessary. Step 5Carefully press the pastry into each hole of the bun tin to line. Spoon a dollop of custard into each tart case and divide the mincemeat equally between all 12 tarts so the filling comes three quarters of the way up. Step 6Top each tart with a small clump of the almond crumble and bake in the oven for 22-24 minutes until the mincemeat is bubbling and the bottoms are cooked. Leave to cool before lifting each tart out of the tin. Eat within three days. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With The Leftover Egg Whites? Get creative! Make meringues, whip up an egg-white omelette, or use to breadcrumb some chicken or tofu for my katsu curry. Fresh egg whites will keep in the fridge for up to 4 days but if you’re not going to use them before then, just decant into an ice cube tray and freeze for up to 12 months. When you’re ready to cook or bake with them, simply thaw in the fridge overnight and use as normal. 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerPorkYeast Free Pork souvlaki skewers with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 This budget-friendly kebab pairs grilled pork shoulder and vibrant peppers with a simple five-ingredient flatbread and tzatziki. This is my kind of Greek sharing dish. Grilled pork and peppers, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter, so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with peppers, a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the souvlaki for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki Skewers With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki skewers with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients For the pork souvlaki2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1For the pork souvlaki, mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto 4 metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Chocolate orange overnight oats by Michael Catling 17 June 2025 Bored of toast and cornflakes? Make a batch of chocolate orange overnight oats for a quick and easy breakfast on the go. Because I’m known for being quite healthy conscious, I tend to get a few funny looks from work colleagues whenever they see me tucking into a Tupperware box of chocolate orange overnight oats. But looks can be deceiving and in this case, they are even more delicious and nutritious than you might think. These overnight oats have all the flavours of Terry’s Chocolate Orange, but with far less sugar due to my winning combination of orange juice, cacao powder and cacao nibs. The result is something very special and satisfying indeed. How To Make Chocolate Orange Overnight Oats Chef Catling’s recipe notes Recipe: Chocolate orange overnight oats Frequently asked questions Tips & Notes To Know Plan ahead: Overnight oats are a fantastic time-saver, especially for time-poor parents or workers in the city. Left overnight in the fridge, the oats will absorb the milk and soften, ready to eat the following morning. Use old-fashioned rolled oats: Avoid instant and quick-cook oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Want it warm? Give the chocolate orange overnight oats a blast in the microwave at 30-second intervals until nicely heated through. Chocolate orange overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats 1/2 tbsp cacao powder 1/2 tsp cacao nibs 80ml orange juice, freshly squeezed 100ml semi-skimmed milk To serve Maple syrup, to drizzle 1 square dark chocolate, grated 1 orange slice, halved, for garnish (optional) Instructions Step 1 Mix together the porridge oats, cacao powder and cacao nibs in a bowl. Stir in the orange juice and milk and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with a drizzle of maple syrup and a grating of dark chocolate. Garnish with slices of orange if you want to get all fancy. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Chocolate Orange Overnight Oats Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBreakfast Jaffa Cake porridge by Michael Catling 14 June 2025 If you’re a fan of the chocolate-orange flavour combo, this is the perfect porridge for you. It’s like a cozy hug, with a citrus kick that wakes up your tastebuds. I’m not quiet about the fact I love porridge. I eat it every day for breakfast at home, varying the fruits and nuts depending on seasons and availability. This chocolate orange porridge is filled with nostalgia because it reminds me of my favourite childhood snack, Jaffa Cakes. Here, I’ve used the zest and juice of an orange to balance out the slight bitterness of the cacao nibs and the richness of the cocoa powder. Topping it off with mixed seeds is the grown-up, healthy version but I wouldn’t judge you for grating over a little dark chocolate so it melts into the Jaffa Cake porridge. In fact, I’d strongly recommend it! How To Make Jaffa Cake Porridge Chef Catling’s recipe notes Recipe: Jaffa Cake porridge Frequently asked questions Tips & Notes To Know Double up the citrus: Using freshly squeezed orange juice and zest amps up the flavour and packs in a load of vitamin C, which most of us are deficient in. Don’t skip the salt: It does seem like a strange thing to add to porridge, but a little sprinkling while cooking makes such a difference in balancing the acidity of the orange and rounding out the richness of the cocoa. It also stops your porridge from tasting a little flat. Short on time in the mornings? Try my chocolate orange overnight oats, which you can whip up in under two minutes the night before. Jaffa Cake porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1 orange, 1/2 zested and juiced, plus 5 segments for garnish180ml semi-skimmed milk180ml water1/2 tbsp cocoa powder1/2 tsp cacao nibs1 tsp maple syrup For the toppings1 tsp mixed seeds1/2 square of dark chocolate, grated Instructions Step 1Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Jaffa Cake Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerPizzaPork Iberico pork pizza with flavours of patatas bravas by Michael Catling 25 March 2026 Inspired by Spain’s most iconic tapas, this homemade pizza layers Iberico pork with a spicy, bravas-style sauce for a deeply savoury, irresistible bite. Homemade pizzas are just the best, aren’t they? Set aside a leisurely day at the weekend and you can make a big batch of the dough, ready to be frozen or baked later that day. The rest of your time can then be spent perfecting my bravas-inspired tomato and garlic sauce, which is so good you’ll want to bottle it. The flavours pair beautifully with thin slices of Iberico pork, which is comparable to wagyu beef in flavour and tenderness. Make this pizza for a special occasion and you’re guaranteed to impress your dinner guests. How To Make Iberico Pork Pizza With Flavours of Patatas Bravas Chef Catling’s recipe notes Recipe: Iberico pork pizza with flavours of patatas bravas Frequently asked questions Tips & Notes To Know Look for bread flour or 00 flour: They give better chew and structure. Standard plain flour works, but won’t be as stretchy. Pull, don’t roll: Gently stretch the dough with your hands, rather than using a rolling pin, to preserve air bubbles for a light, chewy crust. Don’t worry if it’s not a perfect circle — rustic is good. Less is more: Avoid adding too many toppings to the base, otherwise it will get weighed down and go soggy. No pizza stone? Use an upside-down baking sheet and whack the oven up to at least 220C to to mimic the high heat of traditional pizza ovens. Iberico pork pizza with flavours of patatas bravas Serves: 4 Prep time: 30 mins, plus 2 hours resting time Cook time: 35 mins 35 mins Pin Print Ingredients For the pizza base7g dried yeast325ml lukewarm water250g wholemeal bread flour250g plain bread flour1 tsp smoked salt1 tsp granulated sugar1 tbsp extra-virgin olive oil, for shaping, plus extra for drizzlingSemolina, for sprinkling For the bravas sauce2 tbsp olive oil1 white onion, finely chopped5 garlic cloves, crushed1 x 400g tin chopped tomatoes2 tbsp tomato purée1 tbsp smoked paprika1/2 tsp cayenne pepper1 tsp sugarSmall handful of fresh flat-leaf parsley, finely chopped For the toppings200g lighter mozzarella cheese, torn into small chunks1/2 x 280g jar chargrilled mixed peppers, sliced16 mixed cherry tomatoes, halved1 courgette, thinly sliced into rings1/2 tbsp olive oil400g Iberico pork medallions To serve1 tbsp pine nutsSmall handful of rocket leaves, to garnish Instructions Step 1To activate the yeast, pour into a glass with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface). Step 2Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch. Step 3Tip the dough out onto a lightly-floured work surface and cut into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size. Step 4To make the bravas sauce, heat the olive oil in a saucepan and sauté the onion gently for 5 minutes until starting to soften, but not coloured. Stir in the garlic and cook for 1 minute more. Step 5Add the chopped tomatoes, tomato purée, smoked paprika, cayenne pepper and sugar and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until thickened. Season to taste and stir through the chopped parsley. Remove from the heat and leave to cool. Step 6When ready to make the pizza bases, place your pizza peel or baking tray(s) in the oven at 220C to heat up. Knock the dough back, then lightly oil your hands and stretch each ball of dough into a circle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier. Step 7Evenly spread the bravas sauce over each base, leaving a small border at the sides. Top each pizza with 50g mozzarella equally, followed by 4 cherry tomatoes and a small handful of peppers and courgette rings. Step 8Heat the remaining olive oil in a frying pan over a medium-high heat and lightly season the Iberico pork. Sear the medallions, in batches, for 1 minute on each side or until golden brown. Remove from the heat and divide between each pizza base. Step 9Remove the pizza peel or baking sheet(s) from the oven and lightly sprinkle each one with semolina. Gently slide each pizza on top (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the pork is cooked through, and the cheese is bubbling. Step 10Drizzle each pizza with extra-virgin olive oil and top with a sprinkling of pine nuts and a few rocket leaves before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Iberico Pork? Iberico pork comes from the Iberian black pig, a breed native to Portugal and areas of southern and central Spain. These pigs are often free-range and feast on a diet of acorns, which results in deeply marbled and nutty meat. It’s often likened to Wagyu beef because of its tenderness and rich flavour profile 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. How Do You Stop Your Pizza Base From Sticking? If you’re not using a pizza stone, a non-stick pizza peel or baking sheet, lightly rubbed with olive oil, is a must. Sprinkling it with semolina also creates a gritty, non-stick base and adds a slight crunch to the bottom of the pizza. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerLambOne potYeast 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 All recipesDinnerDuckYeast Free Tandoori duck tacos with kachumber salad by Michael Catling 5 June 2025 A bold fusion of flavours, these tandoori duck tacos combine Indian spices, Mexican-style serving and a nod to Chinese duck pancakes. Although this is a totally made-up dish, I think tandoori duck tacos need to become a thing from now on. I originally created this recipe as a cheaper twist on duck pancakes, but it’s morphed into this fresh and vibrant platter with influences from three different continents. The shop-bought tacos act as the vessel for my shredded duck legs, which are flavoured with tandoori curry powder. The colour and health comes from a vibrant chopped salad, which is dressed with a cooling mint and yoghurt raita. There is nothing pretty about the way you eat it, so load up those tacos and get stuck in! How To Make Tandoori Duck Tacos With Kachumber Salad Chef Catling’s recipe notes Recipe: Tandoori duck tacos with kachumber salad Frequently asked questions Tips & Notes To Know Choose legs over breasts: Duck legs are half the price and have enough fat and connective tissue to stay moist and shred easily after roasting. Use a trivet: Roast the duck on a rack or a bed of vegetables to elevate the legs. This prevents them from sitting in their own fat and the skin from going soggy. Don’t waste the duck fat: Save the rendered fat for roasting potatoes or stir fries – it’s liquid gold! Colour your salad: Kachumber is traditionally made with cucumber, red onion and tomato, but why stop there? I’ve included mango to play up to the Mexican vibe, but a little carrot, radish or pineapple would complement the duck and raita well. Tandoori duck tacos with kachumber salad Serves: 2 Prep time: 5 mins Cook time: 90 mins 90 mins Pin Print Ingredients For the duck tacos2 duck legs, skin on1/2 tbsp tandoori curry powder6 taco shells For the mint and yoghurt raita150ml natural yoghurt (0% fat)1 tbsp fresh mint leaves, finely chopped1 small garlic clove, grated1/2 lime, juiced For the kachumber salad1/2 small mango, cut into 1cm chunks1/2 cucumber, cut into 1cm chunks2 salad tomatoes, seeds removed and chopped into 1cm chunks1/2 red onion, finely diced1/2 red chilli, finely chopped1/2 lemon, juicedSmall handful of fresh coriander, finely chopped To serve2 tbsp mango chutney, optional Instructions Step 1Preheat the oven to 160C. Pierce the skin, not the meat, of both duck legs several times and rub the skin with the tandoori curry powder. Season with sea salt and place on a wire rack above a baking tray. Step 2Roast the duck legs in the oven for 90 minutes or until the skin is crisp and the meat pulls away from the bone. Remove most of the duck fat from the bottom of the tray every 30 minutes and keep for another time. Step 3To make the raita, pour the natural yoghurt into a bowl and stir through the mint leaves, crushed garlic and a pinch of salt. Season to taste with the lime juice and cover with clingfilm. Refrigerate until ready to use. Step 4When the duck legs have cooked, leave for 5 minutes before shredding the meat. Heat the tacos in the oven for 2-3 minutes while you prepare the kachumber salad. Step 5Add the diced mango to a bowl with the cucumber, tomato, red onion and red chilli. Squeeze over the lemon juice and stir through the chopped coriander. Serve the kachumber salad alongside the shredded duck, tacos, mango chutney and raita. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesCurryDinnerVeganVegetarian Tofu katsu curry by Michael Catling 14 June 2025 Not just for vegans, this Japanese-inspired katsu curry is packed full of flavour and hidden veggies. Your trip to Wagamama can wait. I used to be a tofu sceptic, unwilling to buy, let alone try, a piece given to me in a vegan restaurant. I’ve since seen the error of my ways. On its own, tofu is bland and unmemorable. Pair it with a funky, katsu curry sauce like this, however, and it becomes a brilliant carrier of flavour, the kind that will keep you coming back for seconds. Take the time to breadcrumb the tofu and you’ll come close to mimicking the look and texture of fried chicken cutlets. Your vegan friends will love you for it! How To Make Tofu Katsu Curry Chef Catling’s recipe notes Recipe: Tofu katsu curry Frequently asked questions Tips & Notes To Know Choose the right tofu: Firm tofu is the one we’re after because of its versatility and ability to holds its shape under high temperatures. Silken tofu is better used for soups and smoothies because of its soft, custard-like texture. Make a big batch of the katsu curry sauce: You’re already going to the effort, so why not double the recipe? The sauce lasts for a week in the fridge and can be used as the moist maker in a katsu sando or salad. Tofu katsu curry Serves: 2 Prep time: 15 mins Cook time: 30 mins 30 mins Pin Print Ingredients For the tofu1 x 280g pack naked firm tofu, cut into fingers50g plain flour30ml dark soy sauce (reduced salt)125g stale wholemeal bread For the katsu curry sauce1 tbsp vegetable oil2 shallots, finely chopped1 garlic clove, crushed2cm piece fresh root ginger, peeled and grated2 tbsp mild curry powder1 tsp ground turmeric1 tbsp plain flour300ml vegetable stock100ml coconut milk1 tsp dark soy sauce (reduced salt)1 tsp palm sugar To serve150g basmati rice60g frozen edamame beans1 tbsp black sesame seeds2 spring onions, finely sliced Instructions Step 1Preheat the oven to 200C. Step 2In a large bowl, mix the flour with enough water to make a runny batter (the consistency should be like double cream). Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations. Toss the tofu fingers in the soy sauce, then dip each piece in the batter. Step 3One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in the oven for around 30 minutes, turning once, until golden brown. Step 3To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant. Step 4Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and blitz with a hand blender until silky smooth. Step 5Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside. Step 6To serve, divide the rice between bowls and top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans and spring onions before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tofu? Tofu, or bean curd, is a high-protein, low-fat meat substitute, made by curdling fresh soy milk and pressing the curds into solid blocks, similar to how cheese is made from milk. The amount of pressing determines the final texture (soft or firm). Soft (or silken tofu) is often used as a replacement for dairy in recipes, whereas firm tofu is denser and easier to slice and cook, making it great for scrambling, stir-frying, grilling or adding to (miso) soups. Tofu is neutral in flavour, meaning it absorbs the spices, seasonings and sauces it’s cooked with. You can use it instead of chicken in a variety of dishes, starting with my katsu curry. The Turmeric Has Stained My Hand Blender Yellow. What Should I Do? This is the bane of my life. I now have one wooden spoon and one blender which I use specifically for curries as a result of the staining. If you act quickly enough, you can remove some of that yellow tinge by rinsing your hand blender immediately under warm water with a little baking powder. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastParty FoodYeast Free Banana bread muffins by Michael Catling 5 June 2025 Sweetened with ripe bananas, raisins and a touch of maple syrup, these vegan-friendly muffins make for a healthy breakfast on the go. At home, I always have a glut of bananas in the fruit bowl. When I can’t eat them fast enough, I set a few aside as a reminder and use them as a sugar substitute in cakes or bakes. The spottiest bananas tend to produce the best and sweetest flavour, which is a good excuse if you happen to leave a banana in your work or golf bag like I often do. Here, I’ve used two bananas in these dairy-free muffins and throttled back on the sugar and butter by using a combination of raisins, maple syrup and yoghurt. When combined with baking powder, the acidity in the yoghurt creates extra lift and adds a light, almost buttermilk-like tang that balances the hum of cinnamon and the sweetness of bananas in the batter. One is never quite enough. How To Make Banana Bread Muffins Chef Catling’s recipe notes Recipe: Banana bread muffins What’s the secret to fluffy and perfectly risen muffins? Tips & Notes To Know The riper the banana, the better: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the sweetest muffins. Make sure your baking powder is fresh: If it’s too old, the batter won’t rise properly and your muffins will be flat. To test whether it’s good to go, drop a teaspoon of baking powder into warm water. If it bubbles, it’s usable! Dress to impress: A few banana chips, perched on top of some icing, would be a good way to posh them up for an afternoon tea. How Long Do The Banana Bread Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Banana bread muffins Serves: 12 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 bananas, mashed50g dairy-free butter100ml Alpro oat plain yoghurt1 tsp vanilla extract2 tbsp maple syrup100g soft brown sugar200g plain flour1 tsp ground cinnamonPinch of nutmeg100g raisins1 tsp baking powder1 tsp bicarbonate of soda Instructions Step 1Preheat the oven to 200C and line a 12-hole muffin tin with paper liners/cases. Step 2In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth. Step 3Sift the plain flour into a separate bowl and mix with the remaining dry ingredients. Add to the bowl with the wet ingredients and fold gently to combine. Step 4Divide the mixture equally between the 12 muffin cases and bake in the oven for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Step 5Cool the banana bread muffins in the tin for 10 minutes before removing and placing on a wire rack. Serve warm or leave to cool completely before storing in an airtight container. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing causes the muffins to be rubbery and dense because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesChickenCurryDinnerSlow cooker Slow cooked peanut butter chicken curry by Michael Catling 22 June 2025 Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this. I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success. I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan. How To Make My Slow Cooker Peanut Butter Chicken Curry Chef Catling’s recipe notes Recipe: Slow cooker peanut butter chicken curry Frequently asked questions Tips & Notes To Know Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process. Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot. Slow cooked peanut butter chicken curry Serves: 4 Prep time: 10 mins Cook time: 4 hours 4 hours Pin Print Ingredients 1 white onion, finely chopped4 garlic cloves, crushed1 inch piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped600g skinless chicken thighs100g peanut butter (no added sugar)1 x 400g tin peeled plum tomatoes1 tbsp tandoori curry powder1 star anise2 tsp Thai fish sauce2 tsp reduced salt soy sauce1 tsp Chiu chow chilli oil1 lime, 1/2 juiced, 1/2 cut into wedges1 tbsp cornflour2 tbsp Greek yoghurtLarge handful of fresh coriander leaves, finely chopped Instructions Step 1Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice. Step 2Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours. Step 3Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side. 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’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 Chiu Chow Chilli Oil? This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar. A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly. 0 comment 0 FacebookTwitterPinterestEmail
