Bookmark BakingDessertRecipeYeast Free Peach and raspberry cobbler by Michael Catling 21 June 2025 Cosy and rustic, but still a little fancy with the spiral top, this old-school pudding is like a fruit stew with dumplings — soft, warm and very comforting. Some dishes really don’t sound very appetising. I can only assume that’s why you rarely hear about this self-saucing pudding anymore, but I think it’s about time we brought it back. A cobbler is like a pretty cousin of a crumble and lends itself to just about any kind of fruit, be it fresh, frozen or tinned. Here, I’ve used a combination of frozen raspberries and fresh peaches to mirror the flavours of a Rekorderlig cider (my fiancée is a big fan). The dumplings are then rolled into spirals and carefully arranged on top of partially-stewed fruit. After 25-30 minutes in the oven, the dumplings will be light, golden and fluffy while the peaches and raspberries will turn beautifully jammy and syrupy, kind of like a loose fruit compote or jam that hasn’t fully set. Serve with ice cream for a beautifully indulgent summer pudding. How To Make Peach And Raspberry Cobbler Chef Catling’s recipe notes Recipe: Peach and raspberry cobbler Frequently asked questions Tips & Notes To Know Use fresh or frozen fruit: Fresh is best when in season, but frozen tends to be cheaper and there’s no need to thaw it either. Simply toss in a little cornflour to absorb the extra liquid. Mix up the flavour combinations: Raspberry and peach are a classic combo, but apple and blackberry, rhubarb and ginger, or cherry and dark chocolate all work wonderfully too. You could even add a little liquor or bourbon if you want to make it really fancy and grown-up. Don’t over mix the dumpling dough: Overdoing it makes dense dumplings instead of fluffy ones. Mix until just combined and make sure you leave a little space between each dumpling when assembling. This will allow steam to escape the filling so you’re not left with a soggy bottom. Bake until bubbling: The fruit should be frothing around the edges — that’s how you know it’s cooked and nicely thickened. You can cover the top loosely with foil if the dumplings are browning too much. Peach and raspberry cobbler Serves: 6 Prep time: 15 mins Cook time: 35 mins 35 mins Pin Print Ingredients 50g butter, cut into small pieces, plus 15g melted and extra for greasing the dish1 tbsp cornflour1 tbsp soft brown sugar2 oranges, juiced and zest from 15 ripe peaches, halved, stoned and thinly sliced250g fresh or frozen raspberries200g self-raising flour100g caster sugarPinch of ground nutmeg1 tsp ground sweet cinnamon75ml semi-skimmed milk Instructions Step 1Lightly butter a shallow circular dish. Heat a small saucepan and tip in the soft brown sugar, cornflour, orange juice and zest. Mix well. Step 2Stir in the raspberries and peach slices and slowly bring to the boil. Turn the heat down and cook gently until the fruit has softened and the sauce is syrupy. Tip into the prepared dish and set aside. Step 3In a mixing bowl, rub the butter into the self-raising flour until it resembles breadcrumbs, then stir in half the caster sugar and nutmeg. Mix the remaining sugar with the cinnamon and set aside. Step 4Preheat the oven to 180C. Add the milk to the dry ingredients and mix until just combined to form a soft dough. Turn out onto a lightly floured surface and knead briefly. Step 5Roll into a thick sausage shape, about 25cm wide. Brush with melted butter and sprinkle evenly with the cinnamon sugar. Roll up from one long side and cut into 12 even slices. Step 6Arrange the dumplings around the dish in a pinwheel shape, leaving little gaps where possible to allow the steam from the fruit to escape. Step 7Bake the cobbler in the oven for 25-30 minutes or until the topping is golden and the fruit is bubbling around the edges. Leave to cool for a few minutes before serving with ice cream or custard. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will A Cobbler Keep For? A cobbler is at its best the same day it is made. It will keep in the fridge for around 3 days, but the topping is nowhere near as good or crisp second time round. To reheat, just pop in the microwave for a minute or so. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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
Bookmark BakingParty FoodRecipeSnacksVegetarianYeast Free Smoked cheese and thyme sablé biscuits by Michael Catling 5 June 2025 These delicate biscuits mimic the butteriness of shortbread, but with the savoury notes of smoked paprika, fresh thyme and cheddar cheese. Batch bake a load for your neighbours at Christmas and you’ll be everyone’s best friend. Best served as a savoury snack with a side of chutneys, these melt-in the-mouth sablé biscuits are an upgrade on your usual cheese and crackers and are so easy to make that you can load your freezer up with the dough, ready to slice-and-bake whenever you need. The smokiness comes from using smoked cheddar cheese and plenty of paprika, which is probably the most-used spice in my entire store cupboard. Package these up for the bank holiday weekend and serve them as part of a picnic spread with friends and family. How To Make Smoked Cheese And Thyme Sablé Biscuits Chef Catling’s recipe notes Recipe: Smoked cheese and thyme sablé biscuits Frequently asked questions Tips & Notes To Know Chill the dough: After forming the dough into a log, chill it for at least 30 minutes. This helps the biscuits hold their shape and improves texture. You can even freeze the dough and slice-and-bake straight from frozen. Just add a few minutes to the cooking time if so. Don’t overbake: Sablés should be delicate and tender, not crisp like a cracker. Store in an airtight tin: Cheese sablés keep well for up to a week in the fridge or 3 months in the freezer once cooked. Smoked Cheese And Thyme Sablé Biscuits Serves: 24 Prep time: 5 mins, plus 30 minutes resting time Cook time: 12 mins 12 mins Pin Print Ingredients 125g wholemeal flour125g plain flour100g cold butter, cut 100g smoked cheddar cheese, grated1 tbsp fresh thyme, leaves only, finely chopped1/2 tsp cayenne chilli powder1 tsp smoked paprika, plus extra for dusting2 medium free-range eggs, yolks onlyOlive oil, for glazing Instructions Step 1Preheat the oven to 200C. Mix the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese, spices and thyme, then add the egg yolks and seasoning and mix well. Step 2Using your hands, bring the mixture together and knead slightly to form a smooth dough. Form into a log shape with a width of about 5cm and wrap in clingfilm. Refrigerate for at least 30 minutes to firm up. Step 3Use a sharp knife to slice ½ cm thick rounds or alternatively, roll the dough out between two sheets of baking parchment and use a 5cm cookie cutter to stamp out the biscuits (this recipe will make around 24 biscuits). Place the biscuits on one or two baking trays lined with baking parchment and brush with olive oil. Step 4Bake for 12-14 minutes until golden brown and slightly puffed up. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack and dusting with smoked paprika. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Sablés? Also known as a French butter cookie or Breton biscuit, sablés are a pure butter biscuit originating from Normandy. Sablé means ‘sandy’ in French, which refers to the crumbly, melt-in-the-mouth texture. There are sweet and savoury variations but because neither contain a leavening agent, the biscuits are flat and delicate, rather than fluffy or cake-like. 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. 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 BakingDessertRecipeYeast Free Spiced apple strudel by Michael Catling 24 June 2025 Soft apples, warming spices, sticky caramel and flaky filo pastry. What’s not to like? Packed full of fruit, nuts and Christmas spice, an apple strudel is basically Austria’s version of an apple pie and uses filo pastry and plenty of melted butter to give it that signature flaky texture. If you’ve never worked with filo before, it can be a bit fiddly to handle, but just know that any cracks can be easily hidden by the other sheets below or on top. Once rolled, the strudel blooms into light, crisp sheets that contrast beautifully with the soft apple and raisin filling. Custard and ice cream is optional, but highly recommended. How To Make Spiced Apple Strudel Chef Catling’s recipe notes Recipe: Spiced apple strudel Frequently asked questions, including how to stop filo pastry from ripping and cracking 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. The healthier choice: Despite the added butter, filo is far lower in saturated fats than puff and shortcrust pastry. Don’t skip the breadcrumbs: They soak up the apple juices and stop the pastry from going soggy. Seal the ends well: Tuck and fold the edges of the pastry to keep the filling in while baking. Cool before slicing: It’s easier to cut and the filling sets a little as it cools. How Long Does An Apple Strudel Keep For? Best kept in the fridge, an apple strudel will still be good to eat for up to 3 days. You can then reheat it in the oven at 180C for 10-15 minutes to crisp up the filo again. Spiced apple strudel Serves: 6 Prep time: 5 mins Cook time: 55 mins 55 mins Pin Print Ingredients 5 Pink Lady apples (about 700g), skin on and diced into small chunks50g golden caster sugar1 tsp sweet cinnamon, plus extra for dustingPinch of nutmeg1/2 tsp vanilla extract60g raisins1/2 lemon, juice and zest25g breadcrumbs30g walnuts, coarsely chopped6 sheets of filo pastry50g butter, melted, plus extra for frying1 tsp granulated sugar To serveIcing sugar, for dustingGreek yoghurt or vanilla custard (optional) Instructions Step 1Remove the filo pastry from the fridge. Place the apple slices in a bowl and mix with the golden caster sugar, cinnamon, nutmeg, vanilla extract, raisins, and lemon juice and zest. Set aside. Step 2Heat a knob of butter in a large frying pan and toast the breadcrumbs. Transfer to a ramekin and set aside. Step 3In the same pan, add another knob of butter and arrange the apples cut side down. Cook gently for 10 minutes, stirring occasionally, or until the apples are nicely caramelised, but still holding their shape. Stir in the chopped walnuts and leave to cool. Step 4Preheat the oven to 180C. On a clean tea-towel, lay a sheet of filo pastry in the centre and brush lightly with the melted butter. Lay another sheet on top and repeat with the rest of the filo. Scatter the breadcrumbs all over, then pile the apple filling along the shorter edge, leaving a slight border at the sides. Step 5Using the tea towel, roll the pastry up tightly to enclose the filling, tucking the sides in as you go. Place the apple strudel on a lined baking tray, seam-side down, and brush the top with the remaining melted butter. Scatter over the granulated sugar and bake for 35 minutes or until golden and crisp on top. Step 6Leave to cool at room temperature before dusting with icing sugar and cinnamon. Serve with custard or Greek yogurt. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cacking? 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 BakingChristmasParty FoodRecipe Apple and walnut spring rolls by Michael Catling 18 June 2025 Switch up your traditional spring rolls with these apple pie inspired filo parcels. If you like filo pastry and love apple pie, you’re going to fall head over heels for these fruit and nut parcels. Two apples and a handful of raisins are gently stewed in a cinnamon and ginger spice mix, before being wrapped and baked – samosa style – in filo pastry with a surprise walnut crumb inside. Serve with Greek yoghurt for a healthy dessert, or on their own as an afternoon pick me up treat. How To Make Apple And Walnut Spring Rolls Chef Catling’s recipe notes Recipe: Apple and walnut spring rolls Frequently asked questions, including how to stop filo pastry from ripping Tips & Notes To Know Use crisp apples: Granny Smith, Pink Lady or Braeburn work well; they hold their shape and balance the sweetness with tartness. Keep the filo pastry covered: The sheets dry out fast, so cover unused wrappers with a damp tea towel while assembling. Cool the apple mixture before rolling: The steam can rip the filo pastry and make it more difficult to roll, too. Apple and walnut spring rolls Serves: 4 Prep time: 20 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 eating apples, skin on and cut into small chunks1 tsp ground sweet cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg30g raisins1 tbsp water1 tbsp maple syrup25g walnuts, roughly chopped2 sheets filo pastryMelted butter, for brushingSoft brown sugar, for dusting To serveGreek yoghurt (0% fat)Fresh mint leaves, to garnish Instructions Step 1Remove the filo pastry from the fridge. Heat a non-stick saucepan over a medium heat and add the apples chunks. Sprinkle with the cinnamon, ginger and nutmeg and stir in the raisins, water and maple syrup. Step 2Continue to cook the apples, stirring occasionally, for about 5 minutes or until slightly softened and caramelised, but still holding their shape. Remove the pan from the heat and leave to cool. Step 3Preheat the oven to 180C. Lightly brush one sheet of filo pastry with butter and fold in half vertically. Step 4Place a quarter of the walnuts along the short edge of the filo, leaving a 2cm border on each side, and top with a quarter of the apple mixture. Lightly brush the edges with butter and carefully tuck in the sides. Fold the filo over the filling and roll up into a tight cigar shape. Step 5Transfer the spring roll to a greased baking tray, seam-side down, and repeat with the remaining filo pastry, walnuts and apple mixture. Step 6Brush the tops of each apple and walnut spring roll with butter and sprinkle with soft brown sugar. Bake in the oven for 15-20 minutes or until crisp and golden. Leave to cool for 5 minutes, then garnish with mint leaves before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Cracking And Ripping? 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. Can I Use Honey In Place Of Maple Syrup? Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BakingParty FoodRecipe Banana and dark chocolate flapjacks by Michael Catling 13 June 2025 For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist. One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre. I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon. This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together. Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop. Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go. How To Make Banana And Dark Chocolate Flapjacks Chef Catling’s recipe notes Recipe: Banana and dark chocolate flapjacks Frequently asked questions Tips & Notes To Know The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture. Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily. Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling. Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake. Banana and dark chocolate flapjacks Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 4 medjool dates, pitted100g dairy-free butter2 tbsp maple syrup250g jumbo porridge oats100g muesli oats2 very ripe bananas, mashed1 tsp vanilla extract1/2 tsp ground sweet cinnamon50g dark chocolate chips Instructions Step 1Line a square brownie tin with baking parchment and preheat the oven to 190C. Step 2Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool. Step 3In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set. Step 4Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Oats Should I Use For Flapjacks? When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy. Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead. How Do You Ripen Bananas? Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 ChristmasParty FoodRecipeSnacksYeast Free Gingerbread nuts by Michael Catling 3 June 2025 Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade. There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive. All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions. Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are. Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do. How To Make Gingerbread Nuts Chef Catling’s recipe notes Recipe: Gingerbread nuts Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam. Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt. Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven. Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!). Gingerbread nuts Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)75ml maple syrup1 tsp olive oil1 tsp ground ginger1/2 tsp ground sweet cinnamon1/4 tsp ground mixed spice Instructions Step 1Preheat the oven to 180C. Step 2In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat. Step 3Tip the nuts onto a baking tray lined with parchment and spread out evenly. Step 4Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling. Step 5Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipeSnacks Vanilla and triple chocolate cookies by Michael Catling 28 June 2025 Fill up your biscuit tin with these gooey and totally irresistible cookies, which are packed full of white chocolate and dark chocolate chunks. Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe. The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer. They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough. How To Make Vanilla And Triple Chocolate Cookies Chef Catling’s recipe notes Recipe: Vanilla and triple chocolate cookies Frequently asked questions Tips & Notes To Know Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze. Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie. Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle. Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies. Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool. Vanilla and triple chocolate cookies Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 150g butter, softened150g caster sugar2 tsp vanilla extract1 large free-range egg225g plain flour1/2 tsp bicarbonate of soda1/4 tsp salt100g dark chocolate, broken into small chunks100g white chocolate, broken into small chunks1 tbsp cocoa powder Instructions Step 1Line two baking sheets with baking parchment and preheat the oven to 180C. Step 2Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg. Step 3Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder. Step 4Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time. Step 6Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Cookies Keep For? Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm. 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 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 BakingBrunchDessertRecipeYeast Free Apple Dutch baby by Michael Catling 2 June 2025 A cross between a pancake and Yorkshire pudding, my apple Dutch baby is filled with caramelised apples, walnuts and yoghurt for a posh brunch. An apple Dutch baby is essentially a giant pancake, which is baked – rather than fried – in a sizzling-hot skillet or tray so it puffs up looking like a Yorkshire pudding. There are sweet and savoury variations, but I like to make it for brunch or dessert at the weekends and top it with caramelised apples, toasted nuts and yoghurt. It’s a great little sharing dish and it looks super fancy, too! How To Make My Apple Dutch Baby Chef Catling’s recipe notes Recipe: Apple Dutch baby Frequently asked questions Tips & Notes To Know Treat it like a Yorkshire Pudding: You need a super hot tray and oven to guarantee a good rise. The batter should sizzle as soon as it hits the oil. Whisk the batter vigorously or use a blender: No one wants a lumpy batter so make sure the dry and wet ingredients are thoroughly combined so the batter is smooth and slightly frothy. Resting it in the fridge will also allow the gluten to relax and create a more stable structure as it cooks. Do not open the door while it bakes: This goes without saying, right? A sudden drop in temperature can deflate your Dutch baby so set a timer and keep an eye on it through the oven door. Keep the topping separate: I feel quite strongly about this because some recipes cook the fruit inside the Dutch Baby, which risks weighing it down and affecting the rise. I prefer to keep the two separate and to add the caramelised apples after baking. It’s worth the extra washing up, believe me. Apple Dutch baby Serves: 4 Prep time: 5 mins, plus 20 mins resting time Cook time: 20 mins 20 mins Pin Print Ingredients For the batter50g caster sugar3 large free-range eggs, beaten130g plain flour200ml semi-skimmed milk1 tsp vanilla extractSunflower oil, for baking For the fillingKnob of butter4 eating apples, skin on2 tsp ground sweet cinnamon1 tsp ground ginger1 tbsp maple syrup To serve50g walnuts, toasted and roughly choppedGreek yoghurt (0% fat)Icing sugar, for dusting Instructions Step 1In a bowl, beat the caster sugar and eggs together with an electric mixer until light and frothy. Step 2Gradually incorporate the plain flour, milk, vanilla extract and a pinch of salt and beat until well combined and you have a smooth but thin batter. Pour into a jug and refrigerate for at least 20 minutes. Step 3Preheat the oven to 220C. Step 4Divide around 2 tablespoons of sunflower oil into two, four-hole Yorkshire pudding tins. Place in the oven to heat up for 10 minutes. Step 5Once the oil is smoking hot, pull the tray out of the oven and evenly pour in the batter – it should sizzle as soon as it hits the pan. Bake each Dutch Baby for 15-18 minutes until crisp, golden and puffed up. Step 6Meanwhile, quarter and core the apples, then thinly slice into wedges. Step 7Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the cinnamon and ginger and add a splash of water with the maple syrup. Step 8Cook the apples over a low-to-medium heat for 6-8 minutes, turning occasionally, until slightly softened and starting to caramelise. Step 9Fill the centre of each Dutch Baby with the caramelised apples and top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BakingDinnerParty FoodRecipeVeganVegetarianYeast 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
