Bookmark BakingRecipe Chocolate and banana bars by Michael Catling 10 June 2025 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 fancy equipment to assemble these healthy energy bars – 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 BakingRecipeYeast Free Upside-down orange and ricotta cake by Michael Catling 5 June 2025 Turn the traditional baking method on its head with this light but luscious upside-down cake. Using olive oil and ricotta gives it a beautifully light and moist texture. This summery bake has entered favourite cake territory for me. I don’t know why I waited so long to use ricotta and olive oil in a cake, but I genuinely believe the two ingredients produce the lightest, fluffiest cake you could ever imagine. The slight tang of the ricotta also pairs beautifully with citrus fruits, like these Seville oranges, which are candied and placed at the bottom of the baking tin before the batter is added. Once baked, the cake is then flipped over to reveal a spectacular layer of glossy, caramelised orange slices that are guaranteed to wow your friends and family with minimal effort on your part. How To Make My Upside-Down Orange And Ricotta Cake Chef Catling’s recipe notes Recipe: Upside-down orange and ricotta cake Frequently asked questions Tips & Notes To Know Use full-fat ricotta: I’m all for using lighter alternatives, but low fat ricotta can be quite watery and less rich in flavour. If your ricotta seems wet, place in a fine sieve with a plate on top and leave to drain for at least 15 minutes before using. Grease and line your baking tin: Ricotta cakes are especially moist and can easily stick to the bottom of the pan. As an insurance policy, grease the sides and bottom with plenty of butter and line the bottom with parchment paper before pouring in the batter. Test the cake for doneness: Insert a toothpick or cake tester into the centre. If it comes out clean or with a few moist crumbs attached to it, the cake is done. If there is wet batter stuck to it, the cake needs more time in the oven. Upside-down orange and ricotta cake Serves: 8 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the candied orange slices50ml granulated sugar50ml water1 Seville orange, cut into thin slices For the cake250g ricotta cheese200g caster sugar3 tbsp extra-virgin olive oil50ml semi-skimmed milk3 large free-range eggs, yolks and whites seperated1 Seville orange, zested125g plain flour1 tbsp baking powderIcing sugar, for dusting Instructions Step 1Heat the granulated sugar and water in a saucepan and gently bring to the bowl. Step 2Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake. Step 3Preheat the oven to 190C. Tip the ricotta into an electric mixer and beat gently until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside. Step 4Lightly grease and line a springform cake tin with baking parchment and overlap the candied orange slices in the bottom until completely covered. Step 5In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture until just combined and pour into the prepared tin. Smooth the top and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Step 6Leave the cake to cool for 15 minutes, then unclasp the tin at the sides. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Upside-Down Orange And Ricotta Cake Keep For? Most cakes keep for 3-4 days before they start to lose moisture and the texture becomes drier. Leave to cool at room temperature first, then store in an airtight container in a cool, dark place. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchLunchPorkRecipe BLT bap with guacamole by Michael Catling 9 June 2025 Take the traditional bacon sarnie to another level with smashed avocado and a few chilli flakes for a spicy kick. This is proper nostalgia for me. A bacon roll was my lunchtime snack every Saturday after football, minus the lettuce and tomato because that would have made it too healthy. Now I’m more of an ‘avo on toast’ kind of guy, which is why I merged the two to create the best of both worlds with this A-BLT. The lettuce and tomato is still optional, but I do insist on using streaky bacon and crisping it up so it almost singes your tongue before melting in the mouth. It is something of a guilty pleasure for me and feels super indulgent, which is the way every brunch dish should be, right? How To Make My BLT Bap With Guacamole Chef Catling’s recipe notes Recipe: BLT bap with guacamole Tips & Notes To Know Cook smart: Place a wire rack over a baking sheet and lay the bacon on top. The fat will drip down and the bacon will crisp up better. You can save the bacon fat for frying eggs or roasting potatoes. It will last for up to 3 months in the fridge. Use a ripe, Hass avocado: They’re the king of avocados and tend to be richer in flavour and smaller in size with dark green, pebbled skin. To test their ripeness, gently press the top near the stem — it should give slightly. If it feels soft or mushy, it’s too far gone. Mash by hand: We’re not making a purée here, so keep the blender in your cupboard. Use a fork for a chunky, rustic guacamole. BLT bap with guacamole Serves: 2 Prep time: 5 Cook time: 10 mins 10 mins Pin Print Ingredients 6 rashers smoked streaky bacon, trimmed of excess fat1 Hass avocado, stoned1/4 tsp dried chilli flakesPinch of garlic granules1/2 lime, juiced2 wholemeal rolls2 salad tomatoes, thinly sliced1 baby gem lettuce, leaves picked Instructions Step 1Spread the streaky bacon out on a wire rack and set over a lined baking tray. Place under a hot grill and cook for 3-4 minutes on each side until crisp and golden. Remove and set aside. Step 2In a bowl, mash the avocado with a fork and stir in the chilli flakes and garlic granules. Season with salt, pepper and lime juice to taste and set aside. Step 3Halve the wholemeal rolls and place under the grill to toast. Spread both sides with the smashed avocado, then layer with the sliced tomato, lettuce and three strips of bacon each before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast Free Banana bread by Michael Catling 15 July 2025 A light and luscious loaf cake, this banana bread is super easy to make and hard to say no to. Slather with Nutella for the ultimate brunch treat. I don’t have a massive sweet tooth, but I struggle to resist a hefty slice of banana bread whenever I walk into a café. I must have baked and eaten dozens of banana breads in my time, so believe me when I say that the darkest, spottiest bananas hold the key to a perfectly moist loaf. I feel like a slice of this banana bread would work at any time of the day. It is delicious straight from the oven, toasted with Nutella or peanut butter for brunch, or served with berries, pecans and yoghurt for a healthy dessert. How To Make The Best Banana Bread What makes this banana bread so special? Chef Catling’s recipe notes Recipe: Best banana bread Frequently asked questions What Makes This Banana Bread So Special? The proof is in the pudding or, in this case, the feedback from my friends and family who have eaten it. Several have asked for this fail-safe recipe which is the ultimate endorsement. It’s super light, incredibly moreish and you can easily embellish it with chocolate chips or pecans if you’re feeling especially indulgent. Tips & Notes To Know Don’t overwork the batter: Unless you want a dense loaf, mix the wet and dry ingredients until just combined and stop there. Don’t worry if there are a few streaks of flour visible; it won’t affect the texture or taste. Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – banana bread. How Long Does Banana Bread Keep for? Stored in an airtight container at room temperature, banana bread will keep for at least 3 days. Wrapped tightly in clingfilm, you can also freeze the whole loaf or slices for up to 4 months. Simply thaw in the fridge overnight before serving. Best banana bread Serves: 10 Prep time: 5 mins Cook time: 50 mins 50 mins Pin Print Ingredients 140g butter, melted, plus extra for the tin140g golden caster sugar2 large free-range eggs, beaten3 ripe small bananas, mashed140g self-raising flour1 tsp baking powder1 tsp ground sweet cinnamon1/2 tsp vanilla extract For the icing50g icing sugar Instructions Step 1Preheat the oven to 180C. Butter a standard loaf tin and line with baking parchment. Step 2Cream the butter and sugar together until light and fluffy, then gradually mix in the eggs. Fold in the mashed banana, self-raising flour, baking powder, cinnamon and vanilla extract, being careful not to over mix. Step 3Pour the banana mixture into the tin and bake for 50 minutes or until a skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs. Step 4Cool the banana bread in the tin for 10 minutes, then transfer to a wire rack. Mix the icing sugar with enough water to make a runny icing and drizzle over the top just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Bananas? Yes. After thawing at room temperature, drain off any excess water as this can affect the consistency of the batter. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DessertRecipeYeast Free Vegan apple and blueberry crisp by Michael Catling 4 June 2025 This is first-time cook simple: A self-saucing pudding with juicy, jammy apples and berries that are bubbling below a nutty, crunchy topping. This apple and blueberry crisp is my go-to dessert when I’m feeling lazy. It’s one of those soothing, comforting puddings that doesn’t need a lot of technical skill to pull off, hence it’s a good option if you’re a beginner or don’t want to spend a load of time in the kitchen. Using frozen blueberries keeps the cost under £1 per portion and produces the most irresistible jammy syrup that coats the cinnamon apples beneath a streusel-like topping. Think of it as apple pie’s healthier, more laid-back cousin – no crust, no stress. Any leftovers can then be enjoyed cold for breakfast. I won’t judge. How To Make Vegan Apple And Blueberry Crisp Chef Catling’s recipe notes Recipe: Vegan apple and blueberry crisp Frequently asked questions Tips & Notes To Know Make ahead: If you prep the filling and topping separately in advance, the apple and blueberry crisp is super easy to assemble and pop in the oven when you’re ready for dessert. Buy tart, firm apples: Pink Lady, Braeburn and Jazz hold their shape when baked. Gala and Golden Delicious do not. Don’t thaw the blueberries: Use the berries straight from the freezer. Thawing can make the fruit soggy and overly watery. Love your leftovers: The beauty of a fruit crumble or crisp is that they keep in the fridge for up to 4 days. Simply reheat in the oven or microwave… or serve cold for breakfast. Apple and blueberry crisp Serves: 4 Prep time: 10 mins Cook time: 40 mins 40 mins Pin Print Ingredients 125g plain flour75g light brown sugar25g ground almonds80g dairy-free butter1/2 tsp vanilla extract50g muesli (I used Dorset Cereals)5 Pink Lady apples, cored and chopped into chunks180g frozen blueberries1 tbsp cornflour1 clementine, zested1 tsp ground sweet cinnamon Instructions Step 1Preheat the oven to 180C. Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well. Step 2Add the butter and rub into the flour mixture until it resembles breadcrumbs. Stir in the vanilla extract and muesli until well combined and set aside. Step 3Place the apples and blueberries in a separate bowl and coat in the cornflour, cinnamon and orange zest. Stir well and spoon the fruit mixture into the bottom of an ovenproof dish. Step 4Sprinkle the crumble mixture evenly on top and bake in the oven for 40-50 minutes until the topping is deep golden and the fruit is bubbling at the edges. Serve with yoghurt or dairy-free custard. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between A Crumble And Crisp? A crumble topping is softer, more cake-like in texture and is often made using just flour, butter and sugar. A crisp usually contains a combination of nuts and oats as well, hence it is seen as a lighter, healthier alternative. I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. Can I Use Fresh Blueberries? I used to buy a lot of fresh berries, but I’ve recently switched to frozen because they are cheaper and less likely to spoil as well. The water content of frozen berries is also greater, which contributes to a better syrup. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastParty FoodRecipe Mixed berry breakfast muffins by Michael Catling 9 June 2025 Pick your own berries and turn them into these dairy-free muffins. For those times when you need a quick and easy breakfast, these sweet and fruity muffins tick every box. There’s a misconception that muffins are super calorific but I’m here to tell you that it all depends on what you put in them. Here, I’ve throttled back on the added sugar and used a glut of hand-picked blackberries, raspberries, tayberries and redcurrants to infuse some natural sweetness and tartness into each bite. The natural yoghurt is my secret ingredient for the batter and helps to keep the muffins wonderfully moist while also upping the protein count for the gym goers among us. Pop one in your lunchbox for a healthy post-workout snack. How To Make Mixed Berry Breakfast Muffins Chef Catling’s recipe notes Recipe: Mixed berry breakfast muffins What’s the secret to fluffy and perfectly risen muffins Frequently asked questions Tips & Notes To Know Can’t get fresh berries? Use frozen mixed berries straight from the freezer. Thawed berries get mushy and bleed purple streaks into the batter. Toss the berries with flour: You don’t need a lot, but a light dusting will reduce the bleeding and stop the berries from falling to the bottom of the batter as they bake. How Long Do Mixed Berry 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. Mixed berry breakfast muffins Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 100g butter2 large free-range eggs300ml natural yoghurt (0% fat)1/2 tsp vanilla extract250g plain flour50g ground almonds1 lemon, zested100g golden caster sugar2 tsp baking powder200g mixed berries (raspberries, blackberries, tayberries and redcurrants) To serveIcing sugar, for dusting Instructions Step 1Line a muffin tin with 12 paper liners/cases and preheat the oven to 160C. Step 2Melt the butter in a saucepan and leave to cool slightly. Crack the eggs into a bowl and pour in the yoghurt and vanilla extract. Lightly whisk until combined and set aside. Step 3In a separate bowl, mix together the plain flour, ground almonds, lemon zest, golden caster sugar, baking powder and a large pinch of salt. Fold in the wet ingredients, being careful not to overmix. Step 4Lightly sprinkle the mixed berries with flour before stirring them into the batter mix. Fill each muffin case two-thirds of the way full with the mixture, making sure each one has an even spread of mixed berries. Step 5Bake the muffins in the oven for 25-27 minutes or until golden and a skewer inserted into the centre comes out clean. Step 6Cool the mixed berry breakfast muffins in the tin for 10 minutes before removing and placing on a wire rack. Dust with icing sugar before serving. 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 risks making the muffins 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 will likely 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. Frequently Asked Questions I Have A Nut allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchPorkRecipeSalad Black pudding, apple and walnut salad by Michael Catling 19 June 2025 Not just for the summer months, this sweet and savoury salad champions some big flavours and classic combinations. Black pudding gets my vote as the most underrated and budget-friendly protein you can buy. It’s smoky, slightly spiced flavour brings this autumnal salad to life and pairs beautifully with the nuttiness of pearl barley and the sweetness of the caramelised fennel and fresh apple. Tying it all together is my honey and mustard dressing which is so easy to make that you’ll never buy a shop-bought salad dressing again. How To Make My Black Pudding, Apple And Walnut Salad Chef Catling’s recipe notes Recipe: Black pudding, apple and walnut salad Frequently asked questions Tips & Notes To Know Use a crisp apple: The key to balancing the richness of the black pudding is using a crisp, slightly tart apple like Granny Smith, Braeburn or Pink Lady. Cook your black pudding gently: Exposing it to high heat risks the pudding splitting or becoming mushy. You’re looking for a crispy outside and a soft, moist centre. Make ahead: While this salad is best served fresh, you can prepare the dressing, cook the pearl barley, and slice the apples ahead of time. Just make sure to store the dressing separately and toss the salad just before serving to keep everything crisp. Black pudding, apple and walnut salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 fennel bulbs, quartered, cores removed and fronds reserved1 tbsp olive oil, plus extra for rubbing200g pearl barley50g walnuts4 black pudding slices1 tbsp butter16 sage leaves2 eating apples, peeled, cored and cut into thin matchsticks For the dressing1 tbsp Dijon mustard1/2 tbsp runny honey50ml extra-virgin olive oil20ml lemon juice Instructions Step 1Preheat the oven to 190C. Place the fennel wedges in a large roasting tray and coat in the olive oil. Season with salt and pepper and roast in the oven for 25-30 minutes or until starting to soften and caramelise. Step 2Meanwhile, add the pearl barley to a large saucepan and cover with 1 litre of lightly-salted water. Bring to the boil, then turn down to a simmer and cook for 25-30 minutes until soft but slightly firm to the bite. Drain, then tip into a large bowl and set aside. Step 3Remove the fennel from the oven and add the walnuts to the tray in a single layer. Return to the oven for 8-10 minutes, checking regularly, so the nuts don’t burn. Once toasted, roughly chop the walnuts and set aside. Step 4Heat a griddle pan over a medium heat and rub both sides of the black pudding slices with olive oil. Cook for 4 minutes on each side or until nicely charred with bar marks and cooked through. Leave to cool for 2 minutes before cutting into small chunks. Step 5To make the dressing, add the Dijon mustard to a bowl with the honey and extra-virgin olive oil. Mix in the lemon juice to taste and set aside. Step 6Heat the butter in a small frying pan over a medium heat. Once it starts to froth, add the sage leaves and fry for 15-20 seconds or until sizzling and starting to crisp. Remove with a slotted spoon and pat dry on kitchen paper. Step 7To plate up, divide the pearl barley between plates and top with the black pudding, fennel wedges, apple slices, walnuts and crispy sage leaves. Drizzle over the honey and mustard dressing just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Is This Salad Gluten-Free? Some black puddings contain barley or oats, so check the label or ask your butcher for confirmation. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambOne potRecipeYeast Free Double-cooked Lancashire hotpot by Michael Catling 20 June 2025 Introducing the juiciest, most incredible way to cook lamb shoulder, with some seriously supercharged potatoes, carrots and onions layered between it. This hotpot is a one of those family favourites that’s simple to cook, but still gives off cheffy, bistro vibes when served at the table. I’ve gone all out by using lamb shoulder instead of mince and slow cooked it on the bone for 4 hours, so you’re left with some seriously tender meat and flavour-packed veggies. This part is best made a day in advance, so treat it as a weekend project and you can plan it in for Sunday lunch. The lamb is then shredded and sandwiched between thinly sliced potatoes in a casserole dish, so the bottom layer soaks up all the gravy goodness and the top turns golden and crisp. Your normal roast potatoes have got nothing on this! How To Make Double-Cooked Lancashire Hotpot Chef Catling’s recipe notes Recipe: Double-cooked Lancashire hotpot Frequently asked questions Tips & Notes To Know Use cheaper cuts of lamb: Go for shoulder, neck or chops (bone-in if possible). These cuts have more flavour and stay tender after slow cooking. You can even add extra root vegetables, like carrots, parsnips and butternut squash, to help bulk out the dish. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Got a mandolin? Now’s the time to use it. Slice the potatoes thinly and evenly so they cook at the same rate. Make ahead: This dish reheats beautifully and even improves in flavour the next day. Let it sit before serving: Rest the hotpot for 5 minutes after cooking to let the juices settle. This makes it easier to serve at the table. Double-cooked Lancashire hotpot Serves: 4 Prep time: 10 mins Cook time: 5+ hours 5+ hours Pin Print Ingredients 2 red onions, finely sliced4 rainbow carrots, peeled and cut into chunks1/2 garlic bulb, peeled and crushed2 dried bay leavesFew sprigs of fresh rosemary, leaves picked and finely choppedFew sprigs of fresh thyme, leaves picked750ml hot lamb stock1 tbsp tomato purée1.5kg lamb shoulder, bone in150ml red wine (I use red grape juice to keep it non-alcoholic and yeast-free)1 tbsp plain flour4 medium potatoes, peeled and thinly sliced into rounds30g butter, melted1 tbsp parmesan cheese, grated To serveFew sprigs of flat-leaf parsley, finely chopped Instructions Step 1Preheat the oven to 150C. Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in the oven for 4 hours or until the meat easily pulls away from the bone. Step 2Leave to cool, then chill in the fridge overnight so the fat hardens up around the lamb. Step 3Remove the lamb from the fridge and carefully remove the thin layer of fat on top with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside. Step 4Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red wine. Top up with the leftover stock to make 500ml of liquid and set aside. Step 5Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes. Step 6Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste. Step 7Preheat the oven to 180C. To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes. Step 8Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese. Step 9Bake the Lancashire hotpot in the oven for 60 minutes or until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end. Leave it to sit for 5 minutes, then garnish with chopped parsley before serving at the table. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is A Lancashire Hotpot? A Lancashire Hotpot is so much more than just meat, potatoes and vegetables. It’s a northern classic, celebrating lamb or mutton which is braised in its own juices until the meat pulls apart and melts in your mouth. The stew is sandwiched between layers of thinly sliced potatoes, so the top half crisps up in the oven while the meat and vegetables simmer below. It’s the perfect dish for the winter and a proper crowd pleaser for a dinner party. Is This Lancashire Hotpot Yeast Free? It can be if you leave out the red wine and use a yeast-free stock. Homemade is best, but Kallo also produce yeast-free stock cubes. They are quite salty, so taste as you go before adding extra salt. More expensive versions you can try include M&S frozen bone broth (chicken or beef) and Freja chicken bone broth. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerRecipe Chicken leg traybake by Michael Catling 17 June 2025 Dinner today, lunch tomorrow – this all-in-one roast dinner will supercharge your veggies like never before. One of the great parts of preparing a thrifty chicken traybake like this is its adaptability: you can change up the vegetables, throw in some different herbs, and play around with the flavour combinations depending on availability and seasonality. The only thing that doesn’t change is roasting the chicken legs on the bone and with the skin on so the vegetables soak up all the chicken juices below. It’s an absolute game-changer and creates the best kind of chicken seasoning that brings this colourful traybake to life. How To Make My Chicken Leg Traybake Chef Catling’s recipe notes Recipe: Chicken leg traybake Frequently asked questions Tips & Notes To Know Use a roasting or cooling rack to elevate the chicken: As the legs roast, you want those juices to drip down, basting the vegetables below. Place a wire rack over a roasting tin or baking dish and spread the veggies out in a single layer underneath. Don’t overcrowd the tray: The vegetables need to roast, not steam, so leave space between the ingredients. Use two trays if needs be and rotate them so the chicken fat seasons both sets of vegetables. Batch cook and meal plan: Roast extra legs and use for wraps, salads, soups or grain bowls for lunches throughout the week. The leftover chicken will keep in the fridge for up to 4 days. Chicken leg traybake Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 2 sweet potatoes, cut into small chunks1 tbsp olive oil2 chicken legs, skin on1/2 tbsp smoked paprika1 tsp runny honey8 radishes1/2 yellow pepper, deseeded and cut into large chunks1/2 green pepper, deseeded and cut into large chunks1/2 tsp dried oregano12 tomatoes on the vine Instructions Step 1Preheat the oven to 200C. Coat the sweet potato in half the olive oil and some seasoning and spread out on a baking tray. Step 2Rub the chicken legs with the smoked paprika, the rest of the oil and some salt and pepper. Arrange on a rack which is just larger than the baking tray and place on top so the juices drip down on the potatoes below. Roast for 20 minutes. Step 3Remove the tray from the oven and drizzle the chicken legs with honey. Nestle the radishes and peppers in alongside the sweet potatoes and give everything a good shake. Roast for another 10 minutes before adding the vine tomatoes and oregano to the baking tray. Cook for another 15 minutes or until the potatoes are soft and the chicken legs are cooked through. Step 4Place the chicken legs on top of the vegetables and serve the traybake at the table with a side of salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If there are traces of blood, return the chicken legs to the oven for another 5 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken leg. The internal temperature should be at least 79ºC (175ºF). This handy guide will help. Chicken or turkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodPorkRecipeYeast Free Pork and bacon sausage rolls by Michael Catling 7 June 2025 Delicious hot or cold, sausage rolls are practically a necessity at any picnic or party. Using lean pork mince and back bacon plays up to the classic ‘pigs in blanket’ flavour combo and adds a lighter touch for those who are calorie counting. During my school dinner days, I practically lived off sausage rolls. They were cheap, beige and convenient – everything I craved at that age. Thinking about them now, I’m not sure they contained anything other than puff pastry, sausagemeat and grease. They were unsurprisingly taken off the menu by the time I left for university and I hadn’t really thought about them until I was asked to make my own sausage rolls for a street party 10 years later. I ended up making four different varieties before settling on this epic, flavour-packed creation, which uses lighter puff pastry and a combination of bacon, pork mince and caramelised onions instead of plain sausage meat. It proved such a hit that both my neighbours asked me for the recipe, which I’ve now shared more times than any other on this website. The sausage rolls are perfect for picnics, parties and lunchboxes – and can be assembled a day ahead or frozen for up to one month. Just add an extra 10 minutes or so to the cooking time if baking straight from the freezer. How To Make Pork And Bacon Sausage Rolls Chef Catling’s recipe notes Recipe: Pork and bacon sausage rolls Frequently asked questions Tips & Notes To Know Keep the filling and pastry cold: Caramelised onions straight from the pan can melt the butter in the pastry and ruin the texture. If the pastry feels too soft or sticky, pop it back in the fridge for 15 minutes. Try before you bake: Fry a teaspoon of the pork filling in a pan before assembling. You can then make any last minute tweaks to the seasoning. Think quality over quantity: Too much filling can cause splitting or undercooked centres. A less is more approach is best. Score the tops: Not only does it look professional, but doing so allows the steam to escape so the sausage rolls don’t burst or split open. Pork and bacon sausage rolls Serves: 12 Prep time: 15 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 tsp olive oil3 rashers smoked bacon, finely chopped1 red onion, finely chopped1 tsp soft brown sugar500g pork mince (5% fat)1 sprig fresh sage, leaves picked and finely chopped1 tsp dried thyme2 garlic cloves, crushed1/2 tsp smoked paprika25g panko breadcrumbs320g sheet ready-rolled puff pastryPlain flour, for dusting1 medium free-range egg, beatenFennel seeds, for sprinkling Instructions Step 1Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside. Step 2In the residual oil, sauté the onions for 15-20 minutes over a low-to-medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside. Step 3Once the caramelised onions have cooled, add them to a large bowl with the pork mince, sage, thyme, bacon, garlic, smoked paprika and panko breadcrumbs. Season generously and mix well. Step 4Preheat the oven to 190C. Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry. Step 5With the long edge of the pastry closest to you, place each sausage along the centre of the pastry. Egg wash the edge of the pastry furthest away from you, then fold over the sausage and roll up tightly. Press down firmly to seal the edges and score the tops. Cut each roll into 6 pieces and spread them out on a baking tray, seam side down. Step 6Brush the tops with egg wash again and sprinkle over some fennel seeds, if using. Bake in the oven for 25-30 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Make The Sausage Rolls Ahead? Sausage rolls can be made a day ahead and baked (or reheated) at 180C just before serving. They are best served warm, though you can eat them cold as part of a picnic or buffet spread. What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. Why Is Glazing Important? Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the sausage rolls. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipeVegan Vegan jam duffins by Michael Catling 11 June 2025 Just as easy to make as ordinary muffins, these sugar-dipped duffins taste every bit as good as jam doughnuts when served warm from the oven. I still remember seeing a duffin for the first time. I was browsing my local coffee shop and I couldn’t quite figure out why it’s taken so long to merge the best bits of a doughnut and muffin together. It’s such a brilliant idea and there’s something incredibly satisfying when you take that first bite and the jam starts oozing out of the centre. The surprise element is such a hit with kids especially and you can really have some fun by using different fillings. My favourite is raspberry jam, but often I’ll mix and match by using a 50/50 split of lemon curd or peanut butter. How To Make Vegan Jam Duffins Chef Catling’s recipe notes Recipe: Vegan jam duffins Frequently asked questions Tips & Notes To Know Use room temperature ingredients: To get the best rise and texture, use room temperature eggs, milk and sunflower spread. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. Don’t overmix the batter: Overmixing is the No.1 cause of a dense texture because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. Aim to fill each case about two thirds of the way full: Overfilling can cause them to rise unevenly, leading to a duffin top that’s too big or uneven, or the batter spilling over. Resist the urge to check on your duffins too early: Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The duffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs attached. Cool properly: Once baked, allow your duffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. Vegan jam duffins Serves: 12 Prep time: 15 mins Cook time: 20 mins 20 mins Pin Print Ingredients 200g self-raising flour100g soft brown sugar1 large free-range egg85g sunflower spread125ml semi-skimmed milk1 tsp vanilla extract1/2 tsp ground sweet cinnamon, plus extra for dusting1 jar of raspberry jam To serveIcing sugar, for dusting Instructions Step 1Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases. Step 2Place the self-raising flour, brown sugar, sunflower spread, beaten egg, milk, vanilla extract and cinnamon in a mixing bowl and beat with a whisk until just combined. Step 3Spoon the filling into each case until a third of the way full. Add a heaped teaspoon of jam into the middle of each muffin, then top with more mixture until the filling is covered. Step 4Bake for 20 minutes or until golden, risen and just firm to the touch. Leave the duffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and cinnamon, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
