Bookmark CurryRecipeSides Insane garlic and coriander naan bread by Michael Catling 3 June 2025 Prepare to fall hard for these restaurant-quality naans that are cooked on the hob and in a skillet or frying pan. I’m a big believer that no curry is ever complete without a side of naan breads. I practically insist on it in the Catling household and won’t compromise when it comes to making my own bread from scratch. It’s not a quick process, but if you invest the time and follow my foolproof recipe I promise you’ll never go back to buying shop-bought versions. Just be generous with the garlic butter and make sure you add a splash of water to the side of the pan to keep your naan breads light and fluffy. How To Make My Insane Garlic And Coriander Naan Bread Chef Catling’s recipe notes Recipe: Insane Garlic And Coriander Naan Bread Frequently asked questions Tips & Notes To Know Use lukewarm water to make the dough: Don’t make the same mistake I once did by using hot water, which kills the yeast and prevents it from rising. Test it like baby formula – it should feel warm to the touch, not hot. Don’t rush the proofing stage: As alluded to, a naan is a yeasted dough so it needs time to rise. Fill a small ramekin with boiling hot water before placing it on the bottom shelf of a cold oven with the kneaded dough just above. The steam and warm conditions will help the dough to double in size. Get your measurements correct: Aim for ¼ inch thick when rolling each naan. Too thin and you’ll lose the fluff; too thick and it’ll be too doughy. Ramp up the heat: Now is the time to use your cast iron skillet if you have one (a large non-stick pan will work if not). To mimic a tandoor, get it smoking hot before cooking each naan. You’re looking for plenty of bubbles in the dough and slightly charred spots. Steam is your best friend: Wetting the dough directly risks a soggy naan, which is why I prefer to add a tablespoon of water to the side of the pan before popping the lid on. The steam helps to create that signature puffiness. Insane garlic and coriander naan bread Serves: 4 Prep time: 2 hours, 30 mins Cook time: 15 mins 15 mins Pin Print Ingredients 275g strong white bread flour, plus extra for dusting1 x 7g sachet fast-action dried yeast1/2 tsp smoked sea salt1/2 tsp granulated sugar6 garlic cloves, crushed100ml Greek yoghurt (0% fat)30g butter1/4 tsp dried red chilli flakesSmall handful of fresh coriander, finely chopped Instructions Step 1Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of lukewarm water. Step 2Using the dough hook attachment, mix on a low speed and gradually add 50ml of water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour. Step 3Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven. Step 4Place a ramekin of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 90 minutes to 2 hours. Step 5Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic and chilli flakes and stir to combine. Step 6Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside. Step 7Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape, about 1/4 inch thick, and set aside. Step 8Preheat the oven to its lowest setting. Step 9Heat a cast iron skillet or large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan. Step 10Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm. Step 11Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Will adding salt to the dough kill the yeast? Salt can inhibit or kill yeast if it comes into direct contact with it. To be safe, keep the yeast and salt at opposite ends of the bowl before mixing the dough ingredients together. What’s the difference between fast-action dried yeast and dried active yeast As the name suggests, fast-action yeast is a big time-saver because it can be mixed directly into the flour. Active dried yeast needs to be dissolved in warm water (with a pinch of sugar) and left to proof for 5–10 minutes until foamy. Either or will work, but I prefer to use fast-action yeast because of the convenience factor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeStir-FryVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasDinnerRecipeTurkey Hoisin turkey stir-fry by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Hoisin Turkey Stir-Fry Chef Catling’s recipe notes Recipe: Hoisin turkey stir-fry Serving suggestions Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Hoisin turkey stir-fry Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerDuckRecipeYeast Free Tandoori duck tacos with kachumber salad by Michael Catling 5 June 2025 This tapas-inspired mash up is my new favourite way to eat roast duck and tacos. Although this is a totally made-up dish, I think tandoori duck tacos need to become a thing from now on. I originally created this recipe as a cheaper twist on duck pancakes, but it’s morphed into this fresh and vibrant platter with influences from three different continents. The shop-bought tacos act as the vessel for my shredded duck legs, which are flavoured with tandoori curry powder. The colour and health comes from a vibrant chopped salad, which is dressed with a cooling mint and yoghurt raita. There is nothing pretty about the way you eat it, so load up those tacos and get stuck in! How To Make Tandoori Duck Tacos With Kachumber Salad Chef Catling’s recipe notes Recipe: Tandoori duck tacos with kachumber salad Frequently asked questions Tips & Notes To Know Choose legs over breasts: Duck legs are half the price and have enough fat and connective tissue to stay moist and shred easily after roasting. Use a trivet: Roast the duck on a rack or a bed of vegetables to elevate the legs. This prevents them from sitting in their own fat and the skin from going soggy. Don’t waste the duck fat: Save the rendered fat for roasting potatoes or stir fries — it’s liquid gold. Colour your salad: Kachumber is traditionally made with cucumber, red onion and tomato but why stop there? I’ve included mango to play up to the Mexican vibe, but a little carrot, radish or pineapple would complement the duck and raita well. Tandoori duck tacos with kachumber salad Serves: 2 Prep time: 5 mins Cook time: 90 mins 90 mins Pin Print Ingredients For the duck tacos2 duck legs, skin on1/2 tbsp tandoori curry powder6 taco shells For the mint and yoghurt raita150ml natural yoghurt (0% fat)1 tbsp fresh mint leaves, finely chopped1 small garlic clove, grated1/2 lime, juiced For the kachumber salad1/2 small mango, cut into 1cm chunks1/2 cucumber, cut into 1cm chunks2 salad tomatoes, seeds removed and chopped into 1cm chunks1/2 red onion, finely diced1/2 red chilli, finely chopped1/2 lemon, juicedSmall handful of fresh coriander, finely chopped To serve2 tbsp mango chutney, optional Instructions Step 1Preheat the oven to 160C. Pierce the skin, not the meat, of both duck legs several times and rub the skin with the tandoori curry powder. Season with sea salt and place on a baking tray. Step 2Roast the duck legs in the oven for 90 minutes or until the skin is crisp and the meat pulls away from the bone. Remove most of the duck fat from the bottom of the tray every 30 minutes and keep for another time. Step 3To make the raita, pour the natural yoghurt into a bowl and stir through the mint leaves, crushed garlic and a pinch of salt. Season to taste with the lime juice and cover with clingfilm. Refrigerate until ready to use. Step 4When the duck legs have cooked, leave for 5 minutes before shredding the meat. Heat the tacos in the oven for 2-3 minutes while you prepare the kachumber salad. Step 5Add the diced mango to a bowl with the cucumber, tomato, red onion and red chilli. Squeeze over the lemon juice and stir through the chopped coriander. Serve the kachumber salad alongside the shredded duck, tacos, mango chutney and raita. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchOne potRecipeVegetarianYeast Free Shakshuka by Michael Catling 20 June 2025 Ditch your morning scrambled eggs for this spicy one-pot wonder. If you’re cooking on a budget, this is one vegetarian dish you need to have in your repertoire. The eggs are gently poached in a smoky tomato sauce, which is packed full of peppers and store-cupboard spices. In North Africa, the dish is eaten for breakfast but it’s perfect for any meal of the day. Just a grab a hunk of crusty bread and get stuck in. How To Make Shakshuka Chef Catling’s recipe notes Recipe: Shakshuka Frequently asked questions Tips & Notes To Know Use a lidded frying pan or skillet: You’ll need to be able to cover the pan towards the end of this recipe – it’s essential for poaching the eggs.Make egg wells: Use a spoon to create little pockets for the eggs to sit in – this helps them to nestle into the sauce and cook evenly. Set a timer: How long you cook your eggs for comes down to personal preference. I like mine when the egg whites have just set and the yolks are perfectly runny, which takes around 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the tomato sauce, even after you take the pan off the heat. Shakshuka Serves: 1 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 tsp olive oil1 banana shallot, finely diced1/4 yellow pepper, deseeded and finely sliced1/4 green pepper, deseeded and finely sliced2 garlic cloves, crushed1/2 red chilli, finely chopped1/2 tsp cumin seeds1/4 tsp fennel seeds1/2 x 400g can peeled tomatoes1 tsp smoked paprika2 frozen spinach cubes1/2 tsp granulated sugar2 large free-range eggs To serve1 lime wedgeSmall handful of fresh coriander, finely chopped Instructions Step 1Heat the olive oil in the pan and toss in the shallot and peppers. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften. Step 2Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more. Step 3Tip in the peeled tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted. Step 4Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 5-8 minutes or until the eggs are just set. Step 5Scatter with fresh coriander before serving and garnish with lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Shakshuka? Shakshuka (or Shakshouka) is a Tunisian breakfast dish in origin, though it is also popular throughout North Africa and in the Middle East. Traditionally, the dish consists of eggs gently poached in a spicy tomato and pepper sauce with plenty of bread on the side to mop up the juices. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerPorkRecipeYeast Free Pork souvlaki with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 Feed the family with this Greek-inspired mezze platter. This is my kind of Greek sharing dish. Big chunks of grilled meat, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the recipe for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients 2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto eight metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambRecipeSlow cooking Moroccan lamb stew by Michael Catling 11 June 2025 Slow cooked in an Instant Pot until the lamb melts in your mouth, this nourishing bowl of goodness borrows the flavours of a Moroccan tagine and is layered with vibrant vegetables, fragrant spices and that bag of fruit and nuts leftover from Christmas. A shared love affair revealed itself recently: One of my best friends can’t live without their slow cooker. It’s probably the one kitchen accessory I rely on the most during weekdays. It’s such a massive time and energy saver, plus it’s by far the best cooking method to break down cheaper cuts of meat like lamb neck. Here, I’ve used it in a non-traditional sense to cook this Moroccan-inspired stew, which is packed full of vibrant veggies, nuts, dried fruit and a whole manner of herbs and spices. The ingredients list is longer than most, but it pays you back in the most delicious way possible. Everything You Need To Know To Make My Moroccan Lamb Stew Chef Catling’s recipe notes Serving suggestions Recipe: Moroccan lamb stew Frequently asked questions Tips & Notes To Know Choose the right cut of lamb: I used neck but tough, cheaper cuts like shoulder or shanks work best as they break down beautifully over time. Balance sweet with savoury: Tagines and stews from Africa and the Middle East traditionally combine dried fruits (like apricots, dates or raisins) with spices. Don’t skip this sweet element, it’s part of the magic. Don’t throw away chickpea water: The liquid, known as aquafaba, mimics egg whites in recipes when whipped or emulsified. Three tablespoons equates to 1 egg, so use as a vegan alternative in cakes, cookies or batters. It will keep for up to 5 days in the fridge. Thickening tactics: If the sauce looks too watery, remove the lid and cook on high for the last 30 minutes to let the steam escape and reduce the sauce. Alternatively, mix cornflour with cold water to create a slurry and pour the contents into the pot, bit and bit, until it reaches your desired consistency. Season at the end: Slow cooking can dull the flavour, so wait until the end to adjust the seasoning. Moroccan lamb stew Serves: 4 Prep time: 15 mins Cook time: 7 hours 7 hours Pin Print Ingredients 1 tbsp olive oil350g lamb neck, trimmed and cut into 3cm pieces1 red onion, finely chopped2 carrots, peeled and chopped1/4 tsp ground turmeric1 tsp ground ginger1/2 tbsp ground cumin1/2 tbsp smoked paprika1/2 tsp cayenne chilli powder1 green pepper, deseeded and cut into chunks1 x 400g tin chopped tomatoes1/2 tbsp tomato purée250ml lamb stock50g dried apricots, chopped50g dried prunes, chopped2 garlic cloves, crushed1 cinnamon stick1 tbsp runny honeyPinch of saffron, mixed with warm water1 x 400g tin chickpeas, drained1 aubergine, cut into bite-size chunks To serve2 tbsp flaked almonds, toasted1 tbsp fresh coriander, finely chopped1 tbsp fresh flat-leaf parsley, finely chopped Instructions Step 1Heat the olive oil in a pan over a medium heat, then brown the lamb on all sides and transfer to your slow cooker or Instant Pot. Step 2In the residual oil, add the onions and carrots to the pan and sauté for 4-5 minutes until starting to colour, then add to the lamb. Step 3Add all of the dried spices, green pepper, chopped tomatoes, tomato purée, lamb stock, apricots, prunes, garlic, cinnamon stick, honey and saffron to the slow cooker, then stir well. Step 4Cook the lamb stew on high for 6 hours, then stir in the chickpeas and aubergine. Cook for 1 hour more, then transfer to a serving dish and stir through the flaked almonds. Sprinkle with the fresh coriander and parsley before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Couscous, bulgur wheat or quinoa. Khobz (a Moroccan bread) or a warm pitta to scoop up the tagine. A side salad of lettuce, beetroot and pickled vegetables. Hummus, olives and baba ghanoush as part of a mezze platter. Frequently Asked Questions What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BakingDessertRecipeYeast Free Yeast-free doughnuts by Michael Catling 6 June 2025 No yeast and no proofing is required to make a batch of these shallow-fried doughnuts at home. How you choose to top and fill them is up to you! I remember laying poolside on a family holiday to Greece, waiting expectantly for the waiter to emerge with a tray of doughnuts. It happened every afternoon without fail. The doughnuts were still warm from the oven, covered in sugar and filled with a vibrant strawberry jam. It was by far the best thing I ate that holiday – and nothing had ever come close to beating it until I stumbled upon Pinkbox Doughnuts in Las Vegas this year. They must have had 70 classic and gourmet doughnuts on the menu and I probably spent a good half an hour trying to convince my friends to buy a different one so I could sample as many flavour combinations as possible. I’m what you might call a doughnut fanatic and this no-yeast recipe is what I fall back on whenever my cravings get out of control. It requires very little technique or waiting time on your part, so there’s no need to worry about proofing for several hours. A combination of baking powder and bicarbonate of soda act as the raising agent in the dough, which is rolled, cut and then shallow fried – as opposed to deep fried – in a matter of minutes. Whether you glaze them, fill them or dip them is entirely up to you, but if your chin is not covered in jam, custard or sugar by the end of it you’re doing it wrong! How To Make Yeast-Free Doughnuts Chef Catling’s recipe notes Recipe: Yeast-free doughnuts Frequently asked questions Tips & Notes To Know Make sure the oil is hot enough: You want to hear the doughnuts sizzle as soon as they hit the pan, so aim for around 180C/350F. If you don’t have a thermometer to check, use a small piece of dough instead. If it sizzles and floats, the oil is good to go. Don’t crowd the pan: Fry the doughnuts in batches to keep the oil temperature stable. If it drops too much, the doughnuts will absorb the oil and turn greasy. Drain well: Place the cooked doughnuts on a wire rack over paper towels to soak up any excess oil. Again, no one wants a soggy doughnut! Coat while warm: If sugaring, roll the doughnuts while they’re still warm so the sugar sticks to the outside. If you’re adding jam, custard or chocolate, allow the doughnuts to cool fully to prevent the fillings or toppings from melting. Yeast-free doughnuts Serves: 15 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 500g plain flour175g granulated sugar, plus extra to coat1/2 tsp bicarbonate of soda2 tsp baking powder1 tsp salt1 tsp ground sweet cinnamon1/2 tsp ground nutmeg150ml buttermilk60g butter, melted2 large free-range eggsVegetable oil, for shallow frying Instructions Step 1In a bowl, mix all the plain flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg together and set aside. In a separate bowl, combine the butter with the eggs and buttermilk. Step 2Add the wet ingredients to the dry ingredients and whisk gently until just combined. Using your hands, transfer the dough to a lightly-floured work surface and knead lightly until the dough is soft and elastic. If it feels too sticky, add more flour. Step 3Roll the dough out so it is about 1/2 inch thick. Stamp out 12 doughnuts using a lightly oiled, 9cm cookie cutter and remove the holes using a bottle cap (or the smallest cookie cutter you have). Place each one on a tray in preparation for shallow frying and use the scraps to make as many doughnuts as you can (I managed an extra 3). Step 4Heat enough oil over a medium heat in a large frying pan so it covers about a third of the height of one doughnut. Step 5Once the oil has reached 180C in temperature, carefully lower three or four doughnuts in at a time and shallow fry for 3 minutes per side or until golden brown. Remove with a slotted spoon and place each doughnut on a wire rack, lined with kitchen paper, to drain the excess oil. Roll in sugar to coat and keep warm. Step 6Repeat the process with the remaining dough until all the doughnuts are cooked. Leave to cool slightly before adding any extra toppings or fillings. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Buttermilk And How Do You Make It? Buttermilk is a type of fermented milk, made from the liquid left behind from churning butter from cultured or fermented cream. It is most commonly used to provide moisture, tenderness and a slight tangy flavour to a variety of recipes, such as pancakes, dressings and marinades. To make a quick, homemade version, combine 1 cup of milk (about 250ml) with 1 tablespoon of white vinegar or lemon juice. Leave to sit for 10 minutes or so until the milk has thickened or curdled slightly. This is your buttermilk, ready to go.What Is The Difference Between Shallow Frying And Deep Frying? The main difference between shallow frying and deep frying lies in the amount of oil used and the cooking technique. Shallow frying uses less oil, so it’s often considered more economical and healthier. When shallow frying, food is half submerged in a single layer of hot oil and needs to be flipped halfway through cooking. Whereas in deep frying, food is completely submerged in hot oil, allowing it to cook quickly and evenly on all sides. 0 comment 0 FacebookTwitterPinterestEmail
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 CurryDinnerRecipeVeganVegetarian Tofu katsu curry by Michael Catling 14 June 2025 Not just for vegans, this Japanese-inspired katsu curry is packed full of flavour and hidden veggies. Your trip to Wagamama can wait. I used to be a tofu sceptic, unwilling to buy, let alone try, a piece given to me in a vegan restaurant. I’ve since seen the error of my ways. On its own, tofu is bland and unmemorable. Pair it with a funky, katsu curry sauce like this, however, and it becomes a brilliant carrier of flavour, the kind that will keep you coming back for seconds. Take the time to breadcrumb the tofu and you’ll come close to mimicking the look and texture of fried chicken cutlets. Your vegan friends will love you for it! How To Make Tofu Katsu Curry Chef Catling’s recipe notes Recipe: Tofu katsu curry Frequently asked questions Tips & Notes To Know Choose the right tofu: Firm tofu is the one we’re after because of its versatility and ability to holds its shape under high temperatures. Silken tofu is better used for soups and smoothies because of its soft, custard-like texture. Make a big batch of the katsu curry sauce: You’re already going to the effort, so why not double the recipe? The sauce lasts for a week in the fridge and can be used as the moist maker in a katsu sando or salad. Tofu katsu curry Serves: 2 Prep time: 15 mins Cook time: 30 mins 30 mins Pin Print Ingredients For the tofu1 x 280g pack naked firm tofu, cut into fingers50g plain flour30ml dark soy sauce (reduced salt)125g stale wholemeal bread For the katsu curry sauce1 tbsp vegetable oil2 shallots, finely chopped1 garlic clove, crushed2cm piece fresh root ginger, peeled and grated2 tbsp mild curry powder1 tsp ground turmeric1 tbsp plain flour300ml vegetable stock100ml coconut milk1 tsp dark soy sauce (reduced salt)1 tsp palm sugar To serve150g basmati rice60g frozen edamame beans1 tbsp black sesame seeds2 spring onions, finely sliced Instructions Step 1Preheat the oven to 200C. Step 2In a large bowl, mix the flour with enough water to make a runny batter (the consistency should be like double cream). Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations. Toss the tofu fingers in the soy sauce, then dip each piece in the batter. Step 3One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in the oven for around 30 minutes, turning once, until golden brown. Step 3To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant. Step 4Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and blitz with a hand blender until silky smooth. Step 5Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside. Step 6To serve, divide the rice between bowls and top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans and spring onions before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tofu? Tofu, or bean curd, is a high-protein, low-fat meat substitute, made by curdling fresh soy milk and pressing the curds into solid blocks, similar to how cheese is made from milk. The amount of pressing determines the final texture (soft or firm). Soft (or silken tofu) is often used as a replacement for dairy in recipes, whereas firm tofu is denser and easier to slice and cook, making it great for scrambling, stir-frying, grilling or adding to (miso) soups. Tofu is neutral in flavour, meaning it absorbs the spices, seasonings and sauces it’s cooked with. You can use it instead of chicken in a variety of dishes, starting with my katsu curry. The Turmeric Has Stained My Hand Blender Yellow. What Should I Do? This is the bane of my life. I now have one wooden spoon and one blender which I use specifically for curries as a result of the staining. If you act quickly enough, you can remove some of that yellow tinge by rinsing your hand blender immediately under warm water with a little baking powder. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeSidesVeganVegetarianYeast Free Spinach and red lentil dhal by Michael Catling 5 June 2025 Super cheap and simple to make, this one-pot wonder is immensely satisfying on a cold winter’s night and packs in a serious amount of plant-based protein and fibre. I’ll confess that I’m not usually a big lentil eater, but this is one of those vegan recipes that I keep coming back to time and time again. It’s like a cross between a warm, comforting bowl of soup and a gently spiced curry that lives on your palate for the rest of the day. I won’t pretend that my version of a dhal is traditional, but using a simple curry powder saves you buying a load of individual spices that you may never use again. After 15 minutes of actual cooking, you can then leave it to do its thing until the lentils and frozen spinach have broken down and created the most delicious Indian spiced gravy. Serve it alongside a couple of naan breads, a mountain of rice, and some mango chutney and I promise that you won’t miss any meat. How To Make My Spinach And Red Lentil Dhal Chef Catling’s recipe notes Recipe: Spinach and red lentil dhal Serving suggestions Frequently asked questions Tips & Notes To Know Check your spices: Nothing lasts forever and it doesn’t take much for whole or ground spices to lose their potency. Dab a little on your finger and if it tastes flat and smells faint, it’s time to toss and restock. Shop smart: Keep your packet of fresh spinach for salads, pestos and wraps and grab yourself a bag of frozen spinach pucks instead. The same quantity will cost about four times as much if you’re buying it fresh. Nail the consistency: Lentils expand and absorb a lot of water, but a dhal can be as thin as soup, or as thick as porridge depending on personal preference. For an ultra-creamy texture, you can even use a hand blender to partially or fully blitz. Spinach and red lentil dhal Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 300g red split lentils1 tbsp vegetable oil1 large brown onion, finely diced1/2 tsp yellow mustard seeds4 garlic cloves, crushed1 thumb size piece of fresh root ginger, finely chopped2 red chillis, skin pricked 3 times1 tsp ground turmeric1 tbsp tikka curry powder900ml vegetable stock8 frozen spinach pucks, thawed and squeezed dry Instructions Step 1Rinse the red lentils under cold running water, drain and set aside. Step 2Heat the vegetable oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent. Step 3Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch. Step 4Stir in the turmeric and tikka curry powder, then add the red split lentils and pour in the vegetable stock. Bring to the boil, then turn down to a simmer. Step 5Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer. Step 6Stir in the spinach for the last 5 minutes to break down, then season to taste and remove the dhal from the heat. Divide between bowls and eat immediately with your choice of accompaniments. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions Garlic and coriander naan breads Rotis or parathas Onion bhajis Coconut, basmati or pilau rice. Frequently Asked Questions What Should I Do With My Leftover Dhal? Store in the fridge for up to 4 days and reheat gently on the hob with a splash of water to loosen. If you’re not going to eat it before then, you can freeze the dhal in an airtight container for up to 3 months. Just thaw in the fridge overnight before use. Are All Lentils The Same? The texture, price and cooking times vary dramatically. I prefer led lentils because they cook the quickest, plus they don’t need to be soaked before use. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerParty FoodRecipeStarter Thai satay chicken kebabs by Michael Catling 24 June 2025 Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element. I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental. Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe. I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter. I made a big batch for my last dinner party and they were all gone within 30 minutes. How To Make Thai Satay Chicken Kebabs Chef Catling’s recipe notes Recipe: Thai satay chicken kebabs Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat. Leave to soak in water for 30 minutes before threading with the chicken. Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days. Thai satay chicken kebabs Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins Pin Print Ingredients 1 tbsp runny honey50g chunky peanut butter2 tsp light soy sauce (reduced salt)1/2 tbsp Thai red curry paste1/2 tbsp lime juice, plus extra for the salad2 garlic cloves, crushed1 tsp Thai fish sauce25g natural yoghurt (0% fat)2 skinless chicken breasts, cut into large chunksVegetable oil, for brushing To serve1 tsp white sesame seedsSmall handful of fresh coriander leaves, finely chopped1/2 red chilli, finely sliced Instructions Step 1Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce. Step 2Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers. Step 3Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through. Step 4Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish. Step 5Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. Wrapped up in a roti or garlic and coriander naan – posh kebab style. As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If there are traces of blood, return to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or turkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerRecipeSlow cooking Slow cooked peanut butter chicken curry by Michael Catling 22 June 2025 Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this. I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success. I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan. How To Make My Slow Cooker Peanut Butter Chicken Curry Chef Catling’s recipe notes Recipe: Slow cooker peanut butter chicken curry Frequently asked questions Tips & Notes To Know Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process. Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot. Slow cooked peanut butter chicken curry Serves: 4 Prep time: 10 mins Cook time: 4 hours 4 hours Pin Print Ingredients 1 white onion, finely chopped4 garlic cloves, crushed1 inch piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped600g skinless chicken thighs100g peanut butter (no added sugar)1 x 400g tin peeled plum tomatoes1 tbsp tandoori curry powder1 star anise2 tsp Thai fish sauce2 tsp reduced salt soy sauce1 tsp Chiu chow chilli oil1 lime, 1/2 juiced, 1/2 cut into wedges1 tbsp cornflour2 tbsp Greek yoghurtLarge handful of fresh coriander leaves, finely chopped Instructions Step 1Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice. Step 2Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours. Step 3Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What’s The Difference Between Plum and Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What is Chiu Chow Chilli Oil? This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar. A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly. 0 comment 0 FacebookTwitterPinterestEmail
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 BreakfastBrunchRecipeVeganYeast Free Vegan blueberry and banana pancake stack by Michael Catling 20 June 2025 Treat yourself to an epic breakfast of pancakes, berries and the most incredible peanut butter sauce you’ve ever tasted. Kids will go crazy for it! After a week of hurried breakfasts, the weekend feels like it was made for leisurely indulgence. And I’m yet to meet anyone who isn’t won over by a colourful stack of pancakes. Making them vegan-friendly has proven a challenge in the past, but I’ve finally cracked it with this banana and blueberry pancake stack which is actually a lot healthier than it looks. By whipping up a quick peanut butter sauce to go with it, you’ve also got the perfect pancake sandwich to indulge in. How To Make My Vegan Blueberry And Banana Pancake Stack Chef Catling’s recipe notes Recipe: Vegan blueberry and banana pancake stack Frequently asked questions Tips & Notes To Know Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Once you’re ready to make the pancakes, just add the wet ingredients. Don’t overmix the batter: Whisk the ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to heavy, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Don’t flip too soon: Once multiple bubbles start to appear on the surface, that’s your cue for the pancake to be turned or flipped. Vegan blueberry and banana pancake stack Serves: 2 Prep time: 10 mins, plus 20 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 2 bananas, 1 mashed, 1 sliced for the topping125ml soya milk1 tsp honey, plus extra for drizzling1/2 tsp vanilla extract100g plain flour1 tsp baking powder1/2 ground sweet cinnamon1/4 tsp saltPinch of nutmeg50g fresh blueberriesVegetable oil, for frying For the peanut butter sauce25g smooth peanut butter1 tsp honey, plus extra for drizzling To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the mashed banana to a large bowl and mix with the soya milk, honey and vanilla extract. Step 2In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and salt, and whisk well. Make a well in the centre and slowly incorporate the banana milk. Gently stir in the blueberries until just combined and refrigerate the batter for at least 20 minutes. Step 3Preheat a large frying pan over a medium heat. Brush lightly with oil and add small ladlefuls of batter to form three pancakes in total, nicely spaced apart. Shape into rounds and cook for 2-3 minutes until bubbles form on the top and the undersides are golden. Flip each pancake over and continue to fry until golden; about 1-2 minutes more. Keep warm and repeat with the remaining batter. Step 4For the sauce, add the peanut butter and honey to a small saucepan with a good splash of boiling water. Stir vigorously over a medium heat until a smooth paste forms. Step 5To plate up, stack three pancakes together and top with half the banana slices and the peanut butter sauce. Sandwich with the rest of the pancakes and scatter over the toasted almonds, extra banana slices and a drizzle of honey before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. Can I Substitute Honey For Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambPizzaRecipe Pulled lamb Turkish lahmacun by Michael Catling 14 June 2025 Inspired by Turkey’s answer to a dairy-free pizza, my three-ingredient flatbread is topped with pulled lamb and lots of colourful veggies. A pizza without cheese? I can hear the shouting from Italy, so hear me out. A lahmacun is traditionally a super-thin, crispy flatbread topped with minced meat, peppers and onions. It’s a bit like an open keema naan… only better! Here, I’ve added my own twist by making three-ingredient flatbreads without any yeast so they’re ready to eat in 15 minutes. Each base is then topped with a thin layer of homemade tomato sauce and leftover pulled lamb from Sunday’s roast dinner before being blasted in the oven. It is unconventional in pretty much every sense, but when it looks and tastes this good How To Make Turkish Lahmacun Chef Catling’s recipe notes Recipe: Turkish Lahmacun Frequently asked questions Tips & Notes To Know Love your leftovers: Slow-cooked pulled lamb is the ultimate upgrade on lamb mince. Fast, fresh and fuss free: The dough isn’t made with yeast, so it’s ready in a matter of minutes. No pizza stone? Use an upside-down baking sheet preheated in the oven. Roll the dough really thin: Lahmacun should be light and crisp, so roll each piece of dough out as thin as possible without tearing it. Pulled lamb Turkish lahmacun Serves: 2 Prep time: 10 mins Cook time: 40 mins 40 mins Pin Print Ingredients For the tomato sauce1/2 tbsp olive oil1 garlic cloves, crushed1/8 tsp dried chilli flakes200ml tomato passata1/4 tsp granulated sugarSmall handful of fresh basil, leaves only, finely shredded For the toppings1 tsp vegetable oil200g leftover lamb, finely diced1 yellow pepper, deseeded and finely diced1 tsp sumac1/2 tsp ground coriander1/4 tsp ground cumin1/4 tsp ground sweet cinnamon1 red onion, finely sliced into rounds1 tbsp pine nuts, toastedLarge handful of fresh flat-leaf parsley, finely chopped For the flatbread225g self-raising flour, plus extra for rolling200g Greek yoghurt (0% fat)1 tsp cumin seeds1/4 tsp smoked sea saltOlive oil, for drizzling Instructions Step 1To make the tomato sauce, heat the olive oil in a saucepan over a medium heat and add the garlic and chilli flakes. Leave to sizzle for 30 seconds, then add the tomato passata with the sugar. Step 2Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 10 minutes or until the sauce has thickened and reduced slightly. Season with salt and pepper and remove from the heat. Stir the basil into the sauce and set aside until ready to use. Step 3To prepare the toppings, add the leftover lamb and diced pepper to a bowl and coat with the spices. Heat the vegetable oil over a medium heat and stir-fry the lamb and pepper for 5 minutes to cook the spices. Set aside. Step 4When ready to make the pizza bases, place your pizza tray(s) in the oven at 220C to heat up. Step 5To make the dough, add the self-raising flour, Greek yoghurt, cumin and salt to a mixing bowl and stir with a knife to combine. Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic. Step 6Divide the dough in half and lightly oil your hands. Stretch each piece of dough into a large, thin rectangle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier. Step 7Carefully slide each flatbread base onto the preheated tray(s) and drizzle with olive oil. Bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen. Step 8Evenly spread the tomato sauce over each base, leaving a small border at the sides. Scatter over the red onion, followed by the stir-fried lamb and pepper. Step 9Gently slide each base back onto the pizza tray(s) and cook for 8-10 minutes until the bottom is crisp and golden and the lamb is sizzling. Garnish with toasted pine nuts and fresh parsley before serving. Eat immediately with a side salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. What Is Sumac? Sumac is a Mediterranean spice, which derives from dried berries that have been ground to a deep red powder. It has a tangy, lemony taste, but without the acidity of a citrus fruit or vinegar. It pairs really well with chicken, lamb or fish and can also be mixed into yoghurt or marinades for a tart, citrusy boost. To use as a garnish, sprinkle over hummus, kebabs or falafels before serving. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerOne potRecipeSeafood Chicken, chorizo and prawn paella by Michael Catling 5 June 2025 This protein-packed paella is the definition of a one-pot wonder. Serve it straight from the pan and let your guests help themselves. A paella is such a wondrous thing, isn’t it? The mixture of colours and spice, the gorgeously crispy bottom, and all those little surprises that sit nestled among the saffron-infused rice. It is one of those dishes that demands plenty of attempts to really nail the socarrat (the caramelised crust that everyone loves), but I can’t imagine anyone would ever get bored of eating paella on repeat. There are so many variations in Spain that you can go all in on the seafood or even swap out the proteins for a vegan-forward paella. To keep the meat and seafood lovers happy, I’ve opted for a classic paella mixta – a combination of chicken, chorizo and king prawns – and bulked it out with peppers, peas and cherry tomatoes. It serves 4 generously and is best served at the table, so everyone can help themselves and fight over the last remaining prawns. Below, I’ve shared a few of my favourite tips and tricks to help you nail the cook on the paella (and socarrat) first time. If you have any questions of your own, let me know in the comment section. How To Make My Chicken, Chorizo And Prawn Paella Chef Catling’s recipe notes Recipe: Chicken, chorizo and prawn paella Frequently asked questions Tips & Notes To Know Use a wide, shallow pan: You’ll be pleased to know that an authentic paella pan is not essential, but you can’t get away with using a deep pot or casserole dish. Both are designed to trap steam which will then ruin the rice’s texture. Don’t stir after adding the stock: You’re not making a risotto here. Once the broth is in, hands off. You want a lively simmer, not a slow braise, so let the rice cook undisturbed to form the perfect texture. Cook with confidence: The caramelised bit at the bottom of the rice (socarrat) is the most prized part of a paella. It’s created when the rice absorbs the stock and the liquid evaporates, causing the bottom layer to crisp up. Listen carefully – you should hear a gentle crackling sound, not aggressive frying, towards the end of cooking. Visual check: You can see whether the socarrat has formed by gently lifting the rice with a spoon or spatula from the bottom. It should smell smoky, not burned, so trust your instinct and make sure you rest your paella after cooking. That will give the socarrat time to set properly. Chicken, chorizo and prawn paella Serves: 4 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients Large pinch of saffron1 tbsp olive oil400g skinless chicken thighs, cut into small chunks1 large brown onion, finely chopped100g chorizo (mild), diced1 red pepper, cut into small chunks3 garlic cloves, crushed1/4 tsp celery salt1/2 heaped tbsp smoked paprika300g Spanish paella rice600ml hot chicken stock1 x 400g can chopped tomatoes100g large handful of cherry tomatoes, halved12 raw king prawns, shell on100g frozen garden peas To ServeSmall handful of fresh flat-leaf parsley, finely chopped1 lemon, cut into wedges Instructions Step 1Steep the saffron in a bowl with a splash of hot water and leave to infuse. Step 2Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden; about 4-5 minutes. Remove with a slotted spoon and set aside. Step 3Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. Step 4Tip in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour. Step 5With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon. Step 6Cook vigorously for 3 minutes, then reduce to a low-to-medium heat so everything is gently simmering. This is not a risotto, so do not stir. Step 7After 20 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns and peas over the top. Cook for another 5 minutes or until the rice is tender, the prawns are just cooked through, and most of the liquid in the pan has been absorbed. Step 8Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid. Step 9For the last 3 minutes, increase the heat slightly to medium-high. Listen for a gentle crackling sound—that’s the socarrat forming. You'll know it's done if the bottom feels slightly resistant when nudged with a spoon. If unsure, tilt the pan slightly—if it’s dry and crackly at the bottom, you’ve nailed it. Step 10Remove the pan from the heat and cover with a tea towel or foil. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley. Step 10Serve the paella straight from the pan, with lemon wedges on the side for squeezing over. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Basmati Rice Instead Of Bomba Paella Rice?I wouldn’t recommend that you do. Short-grain rice like Bomba rice is favoured due to its ability to absorb a lot of liquid (around three times its volume in liquid) without becoming mushy, which gives paella its signature texture. Basmati rice does not absorb liquid in the same way and because the grains tend to remain separate and fluffy, that makes it really challenging to form that delicious crispy layer at the bottom. What Should I Do If My Paella Rice Is Still Chalky After Cooking? Add a little extra stock or water around the edges. Cover the pan loosely with tinfoil and let it steam over a low heat for a few more minutes. How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerPastaPorkRecipeYeast Free Spaghetti bolognese with cheesy pork meatballs by Michael Catling 6 June 2025 Inspired by meatballs in marinara and spaghetti bolognese, this hybrid pasta dish combines a rich, slow-roasted ragu with mozzarella-stuffed pork meatballs and spaghetti. If you’re going to master any recipe, spaghetti bolognese has got to be near the top of the list. Shop-bought versions never come close to making your own, plus you can get one over any fussy eaters by hiding a few vegetables in the bolognese and then blitzing everything to a purée. Personally, I prefer my sauce a little chunkier, but I’ve given you the option to do either. Where I have gone a little rogue is by ditching the beef mince for yeast-free pork meatballs and stuffing them with mozzarella in the centre. Keep it a surprise and you can delight in the looks on peoples’ faces when all that cheesy goodness oozes out! How To Make Spaghetti Bolognese With Cheesy Pork Meatballs Chef Catling’s recipe notes Recipe: Spaghetti bolognese with cheesy pork meatballs Frequently asked questions Tips & Notes To Know Yeast free: It might sound odd, but I used a combination of crushed Weetabix and parmesan – rather than breadcrumbs – to help bind the pork mince together. It’s a brilliant hack which avoids using yeast-based products and works just as well when making burgers from scratch, as well as meatloaf, kebabs and sausage rolls. Mix gently: When making the pork meatballs, mix the ingredients just enough to combine. Overworking them can result in dry and dense mince because all that handling squeezes out the moisture. Prepare the mozzarella: Cut a block into 1/2 inch cubes and place them in the freezer for 10-15 minutes before adding to the pork mince. This prevents the cheese from melting too fast during cooking. Reserve some pasta water: Adding a splash to your ragu will help it cling to the spaghetti. Freezer-friendly: Perfect for batch cooking, the sauce and meatballs can be made in advance and then frozen for up to 3 months if you want to halve the recipe. Spaghetti bolognese with cheesy pork meatballs Serves: 4 Prep time: 10 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the meatballs500g pork mince (5% fat)3 garlic cloves, crushed1/2 x 30g pack fresh basil, finely chopped, plus extra for garnish1 tsp smoked paprika2 Weetabix, crushed2 tbsp grated parmesan cheese, plus extra for serving1 large free-range egg, beatenPizza mozzarella, cut into 1/2 inch cubes so you have 16 For the bolognese2 tbsp olive oil1 large white onion, finely chopped2 carrots, peeled and finely chopped4 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed1 tsp smoked paprika1 tbsp tomato purée2 x 400g can peeled plum tomatoes1 tsp sugar1/2 tbsp dried oregano1 dried bay leaf300ml beef stock1 green pepper, deseeded and finely diced400g dried spaghetti Instructions Step 1 To make the meatballs, combine the pork mince in a bowl with the crushed garlic, basil, smoked paprika, Weetabix and parmesan and mix well. Stir in the beaten egg and use your hands to bind the mixture together. Step 2Roll the pork mince into 16 equal-sized balls (you add the mozzarella later) and lay on a baking tray. Refrigerate for 15 minutes to firm up slightly. Step 3To make the Bolognese sauce, heat half the olive oil in a large saucepan or crockpot and sauté the red onion and carrot gently for 10-15 minutes until softened and starting to colour. Step 4Stir the garlic, celery salt, fennel seeds, smoked paprika and tomato purée into the onions and cook for 1 minute more. Tip in the chopped tomatoes, sugar, oregano and bay leaf. Wash the tomato cans out with the beef stock and add the liquid to the pan, breaking the tomatoes up as you go. Step 5Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently over a low heat for 25-30 minutes or until thick and rich. Taste and adjust the seasoning as necessary. Step 6Flatten each meatball slightly in the palm of your hand and place a mozzarella cube in the centre. Enclose the filling completely with the meat and shape into a ball again. Repeat 16 times and line them up on a baking tray. Step 7Heat the remaining olive oil in a frying pan over a medium-high heat. Once hot, fry the pork meatballs on all sides until nicely coloured (you may need to do this in batches). Step 8Before transferring the meatballs to the Bolognese sauce with the green pepper, you can blitz the sauce using a hand blender until smooth or go with the chunkier texture. Whatever you decide, remember to discard the bay leaf. The meatballs need to simmer for a good 10-15 minutes in the sauce so they are cooked through (they should feel firm and springy to the touch, not soft and squidgy). To double check, cut a piece off the corner – there should be no pink bits visible. Step 9Heat a large pan of salted boiling water and cook the spaghetti according to pack instructions. Step 10Drain the spaghetti if necessary, reserving a ladleful or two of pasta water. Toss the spaghetti through the Bolognese sauce, adding a little of the reserved cooking water to loosen if needed. Divide the spaghetti and meatballs between bowls and garnish with basil leaves and parmesan shavings before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. How Do I Stop My Meatballs From Breaking Up? The key to a loose textured meatball is to avoid overworking the pork mince. Use your hands to bring the mixture together, before rolling them into 16 individual balls. Is This Recipe Yeast Free? The meatballs are and the bolognese can be if you use homemade stock or 1 yeast free stock cube, mixed with 300ml of water. M&S now sells frozen bone broth ‘pucks’ which are free from yeast, though my advice is to always check the ingredients list before using. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefLunchRecipeSalad Chipotle steak burrito bowl by Michael Catling 11 June 2025 A fun and healthy alternative to the classic burrito, this Tex-Mex burrito bowl is overflowing with strips of rump steak, tortilla chips and a homemade avocado crema. If your burrito bowl isn’t overflowing with ingredients and colour, you’re doing it wrong. There needs to be something sharp, something creamy, a crunch here and there, and a dressing to tie it all together. My Tex-Mex burrito bowl delivers on all four counts and goes above and beyond in giving vegetables equal billing alongside the rump steak. The chipotle chilli rub is optional, but the homemade tortilla chips and avocado crema are non-negotiables. Think of it as guacamole’s smoother, sassier cousin! How To Make Chipotle Steak Burrito Bowl Chef Catling’s recipe notes Recipe: Chipotle steak burrito bowl Frequently asked questions Tips & Notes To Know Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold. Lay the steak away from you: Unless you fancy giving your arm a shower with hot oil, handle with care when placing the steak in a screaming hot pan. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes before slicing. This gives the muscle fibres time to relax and for the steak to reabsorb all those juices so they don’t leach out onto the chopping board. Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout. Chipotle steak burrito bowl Serves: 2 Prep time: 15 mins Cook time: 15 mins 15 mins Pin Print Ingredients 2 x 200g rump steaksChipotle chilli paste, for brushing1 avocado, stoned1.5 tbsp Greek yoghurt1 lime, 1/2 juiced, 1/2 cut into wedges1 chargrilled tortilla wrapOlive oil, for brushing and drizzling1/2 green pepper, deseeded and finely sliced1 red onion, finely sliced1 x 250g pouch cooked Mexican rice125g mango, finely diced1/2 x 400g can black beans, drained and rinsed2 salad tomatoes, deseeded and finely diced1/4 iceberg lettuce, finely shredded Instructions Step 1Remove the rump steaks from the fridge at least 15 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside. Step 2Preheat the oven to 200C. To make the avocado crema, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use. Step 3To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in the oven for 6-8 minutes until golden and crisp. Keep warm and set aside. Step 4Heat a large frying pan over a high heat. When it starts to smoke, rub the rump steaks with olive oil on both sides and season well. Add to the pan and sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking. Step 5Allow the steaks to rest for 5-8 minutes on a chopping board before slicing against the grain. Step 6Meanwhile, add the pepper and red onion to the same pan with another drizzle of olive oil if necessary. Stir-fry the vegetables over a medium heat until softened and charred in places; about 5 minutes. Step 7Cook the Mexican rice according to pack instructions and divide between bowls. Top with the onions, peppers and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado crema. Garnish with lime wedges, if you like, and tuck in. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If My Steak Is Cooked? For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking. To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak. For beef, lamb and venisonInternal temperatureRare48ºC / 118ºFMedium rare52ºC / 125ºFMedium58ºC / 136ºFMedium well62ºC / 143ºFWell done68ºC / 154ºF How Long Does The Avocado Crema Keep For? The avocado crema will last no longer than 3 days in the fridge. Serve it with fajitas and salsa for tomorrow’s dinner or pair it with scrambled eggs and a drizzle of sriracha for a bang-on-trend Sunday brunch. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. Chipotle is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastBrunchRecipeVegan Dairy free banana bread pancakes by Michael Catling 11 June 2025 A fruity twist on an American classic, this heavenly pancake stack with raspberry coulis is proof that simple ingredients can lead to something spectacular for breakfast, brunch or dessert. When you’re not having a roast dinner on a Sunday, a pile of pancakes for brunch is the next best thing. It needs to be big, bold and utterly delicious – everything this banana bread inspired feast is. Stack the pancakes up high and let the yoghurt and raspberry coulis rain down on them from above. Once you try it, you’ll be stockpiling bananas and making pancakes for brunch every weekend. How To Make Dairy-Free Banana Bread Pancakes Chef Catling’s recipe notes Recipe: Dairy-free banana bread pancakes Frequently asked questions Tips & Notes To Know Use ripe bananas: The riper the banana, the more flavourful your pancakes will be. Overripe bananas are perfect for this recipe as they mash easily and act as a natural sugar substitute. Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to make pancakes, just add the wet ingredients! Don’t overmix the batter: Whisk the wet and dry ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to dense, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Resist the temptation to flip or turn the pancakes too soon: Flip them once bubbles start to appear on top and the underside is nice and golden. Banana bread pancakes Serves: 6 Prep time: 5 mins (plus 20 minutes resting time) Cook time: 25 mins 25 mins Pin Print Ingredients For the banana bread pancakes2 very ripe bananas, mashedPinch of mixed spice1/2 tsp ground sweet cinnamon2 tbsp maple syrup2 large free-range eggs, beaten200g self-raising flour1 tsp baking powder150ml oat milk drinkVegetable oil, for frying For the raspberry coulis200g frozen raspberriesLemon juice, to taste1 tbsp maple syrup To serve1 x 500g pot Greek yoghurtLarge handful of walnuts, crumbled2 bananas, sliced Instructions Step 1To make the pancakes, add the mashed bananas to a large bowl and whisk in the mixed spice, cinnamon, maple syrup and eggs until well combined. Step 2Gradually fold in the self-raising flour, baking powder and a pinch of salt, then stir in the oat milk until just combined. Leave to rest in the fridge while you make the raspberry coulis. Step 3Add the frozen raspberries to a small pan and cook gently over a low heat for 5-10 minutes until the raspberries have collapsed and released all their juices. Step 4Stir in the remaining maple syrup and a squeeze of lemon juice to taste, then remove from the heat. Transfer the raspberry coulis to a blender and blitz to a smooth purée. Step 5Pass the coulis through a sieve using a spatula and discard the seeds. Leave the raspberry coulis to cool slightly in a bowl before transferring to a squeezy bottle. Step 6After 20 minutes, remove the pancake batter from the fridge and preheat a large frying pan over a medium heat. Brush lightly with oil and fry heaped tablespoons of batter for 2 minutes or until bubbles form on the top and the undersides are golden. Step 7Flip each pancake and cook for 1-2 minutes or until golden. Keep warm and repeat with the remaining batter. Step 8To plate up, stack the banana bread pancakes on a serving platter and top with two spoonfuls of Greek yoghurt, followed by the chopped walnuts and fresh banana slices. Drizzle over a quarter of the raspberry coulis and serve with the leftover accompaniments on the side. 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. 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 DinnerRecipeTurkey Turkey, chorizo and chestnut burgers by Michael Catling 10 June 2025 All the flavours of Christmas packed into a protein-rich burger, flavoured with cranberry sauce and sage. Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you’re looking to cut down on your red meat consumption, plus it uses up that jar of cranberry sauce that has been in your cupboard for far too long. Now, I know what you’re thinking: Turkey is tasteless, dry and a little boring. But mix in a little chorizo? That’s a game changer right there! The fat content in the chorizo not only adds moisture to the turkey mince, but also infuses the patty with deep paprika spice and a smoky kick. Think of it as a flavour booster, built right into each burger. The addition of chestnuts ramps up the fibre content and plays up to the Christmas vibe which is what this burger is all about! How To Make Turkey, Chorizo And Chestnut Burgers Chef Catling’s recipe notes Recipe: Turkey, chorizo and chestnut burgers Serving suggestions Frequently asked questions Tips & Notes To Know Add a pinch of bicarbonate of soda to your burger mix: This brilliant tip from Tom Kerridge helps to bind the proteins in the turkey mince, which stops the burger from sticking to your grill pan. Make it spicy: Add diced jalapeños or a sprinkling of dried chilli flakes to the turkey and chorizo mix. Batch cook: Double the quantities and freeze the extra burger patties. They’ll keep for up to 3 months and just need to be defrosted fully before following step 3. Turkey and chorizo burgers Serves: 2 Prep time: 5 mins, plus 30 mins resting time Cook time: 15 mins 15 mins Pin Print Ingredients 300g turkey breast mince30g Spanish chorizo (spicy), skin removed and diced60g cooked whole chestnuts, finely chopped25g cranberry sauce1/2 tsp onion granules1/2 tsp dried sage1/4 tsp ground allspicePinch of bicarbonate of sodaOlive oil, for brushing To serve2 brioche burger buns1 tbsp caramelised onion chutney1/4 small iceberg lettuce, finely shredded1/4 cucumber, cut into rings1 avocado, stoned and thinly sliced Instructions Step 1Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage, allspice and bicarbonate of soda. Season generously with salt and pepper and use your hands to bring everything together. Step 2Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up. Step 3Heat a griddle pan over a medium-high heat and preheat the oven to 180C. Step 4Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Cook for 3-4 minutes on each side or until nicely charred with bar marks. Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through. Step 5Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured. Step 6Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado. Step 7Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with all the usual sides. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Lettuce wrapped as a low carb, bunless option. Piled high with homemade chips, onion rings and peas. With a side order of sweet potato wedges, coleslaw and corn on the cob. Frequently Asked Questions How Do I Stop The Burger Patties From Breaking Up? The key to a loose textured burger is to avoid overworking the turkey mince. Use your hands to bring the mixture together, before shaping into patties. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerFishRecipeRisottoSeafood Crayfish risotto with pan-fried sea bass by Michael Catling 23 June 2025 Level up your risotto game with this seafood-heavy flavour bomb. Few dishes embody the spirit of Italian cuisine as perfectly as risotto. It’s as much a lesson in restraint as it is a lesson of patience to guarantee the perfect cook on the rice. You can’t rush perfection, but you can spoil it by adding one too many ingredients to the overall dish. Here, I’ve stripped everything back and infused the flavours of the sea into the risotto by using a combination of crayfish tails and a readymade shellfish stock. Topping it with a crispy-skinned sea bass and a little truffle oil might seem a tad indulgent, but as date night dishes go it pays to go above and beyond to impress. This dish does that in spades. How To Make Crayfish Risotto With Pan-Fried Sea Bass Chef Catling’s recipe notes Recipe: Crayfish risotto with pan-fried sea bass What’s the secret to a great risotto – must read Frequently asked questions Tips & Notes To Know Pat the sea bass dry: Moisture is the enemy of crispy skin. Use paper towels to dry the skin and press down firmly to extract as much moisture as possible. You can even pop it back in the fridge uncovered for another hour to air dry thoroughly. Score the skin: Use a sharp knife to make 5–6 light slashes – this helps prevent curling during cooking. Set a timer: Cook the sea bass skin-side down in the pan for 90% of the time – about 4–5 minutes depending on thickness – and don’t move it. The skin will naturally release from the bottom of the pan once it’s crisp and ready to flip. It will only need about 30 seconds flesh-side down, so try not to overcook it. You’ll know it’s done when the flesh is opaque and flakes easily with a fork. Crayfish risotto with pan-fried sea bass Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients 1 tbsp olive oil2 baby shallots, finely chopped700ml shellfish stock1/2 lemon, juice and zest150g carnaroli risotto180g crayfish tails60g frozen petit poisSmall handful of fresh flat-leaf parsley, finely chopped2 sea bass fillets, skin on (scaled and pin-boned)Truffle oil, to drizzle (optional) Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the shallots over a gentle heat for 5 minutes until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Stir the lemon zest into the onions and turn the heat up slightly. Add the carnaroli risotto rice and toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 3Add a ladleful of the stock to the pan and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed. Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. Step 4By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 5To finish the risotto, add the crayfish tails with the peas and fresh parsley, then season with salt, pepper and lemon juice to taste. Continue to cook for 1 minute, then remove from the heat. Cover with a lid and leave to sit while you prepare the sea bass. Step 6Blot the sea bass skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan. Step 7After 5 minutes, turn the heat down and flip the fish over. Cook for 30 seconds, then remove from the heat. To plate up, divide the crayfish risotto between bowls and top with one sea bass fillet each. Drizzle over some truffle oil, if desired, and garnish with lemon slices before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for a good 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants. Frequently Asked Questions How Do I Buy Sustainable Crayfish And Sea Bass? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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
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 ChickenDinnerOne potRecipeRisotto Goan chicken risotto by Michael Catling 12 June 2025 All the flavours of an Indian curry are wrapped up in this bold, tangy and aromatic risotto. A risotto has always been the kind of dish that invites creativity. It’s a canvas for flavour and this time, I’m going big and bold with the vibrant, coastal spices of Goa. My fusion twist is studded with chicken thighs and marries the sweetness of coconut milk with the saltiness of shrimp paste and the sourness of Thai fish sauce. The Goan chicken risotto base mellows out the spice of the Goan curry paste, leaving a hum of heat and zing in the background. Serve it with a glass of coconut water and you’ve got a dish that will transport you to tropical climes. How To Make Goan Chicken Risotto Chef Catling’s recipe notes Recipe: Goan chicken risotto What’s the secret to a great risotto (must read) Frequently asked questions Tips & Notes To Know Go vegetation: Substitute the chicken with roasted cauliflower or butternut squash for a plant-based twist. Top it like a boss: Crispy onions are my favourite, but a few toasted peanuts or a swirl of chilli oil would be lovely, too. Goan chicken risotto Serves: 2 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1 tbsp vegetable oil1 banana shallot, finely chopped300ml lighter coconut milk2 garlic cloves, crushed1/2 tsp shrimp paste60g goan curry pasteSmall handful of fresh coriander, leaves and stalks separated, finely chopped150g carnaroli risotto rice2 kaffir lime leaves500ml chicken stock2 skinless chicken breasts, cut into small chunks25g unsalted peanuts70g edamame beans, thawed20 green beans, trimmed and cut into thirds1 tbsp Thai fish sauce1/2 lime, juiced To garnishA few rocket leaves Instructions Step 1Preheat the oven to 200C. Heat the oil in a shallow sauté pan over a low-to-medium heat. Add the chopped shallots and sweat gently for 5 minutes or until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the chicken stock and coconut milk to a gentle simmer. Spread the peanuts out on a baking tray and roast in the oven for 10 minutes or until golden and toasted. Finely chop and set aside. Step 3Add the garlic, shrimp paste, Goan curry paste and coriander stalks to the shallots and stir-fry until fragrant; about 2 minutes. Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 4Add a ladleful of coconut broth to the risotto base and stir in the kaffir lime leaves. Cook gently over a low-to-medium heat, stirring regularly, until all the liquid has been absorbed. Step 5Gradually add the remainder of the broth a little at a time. Continue to simmer and stir regularly but not constantly. Once half the broth has been used, add the chicken pieces into the risotto. Step 6By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 7Bring a pan of water to the boil and cook the edamame beans and green beans for 3 minutes or until tender. Drain and refresh under cold water. Step 8Once the risotto is cooked to your liking, remove the pan from the heat and discard the kaffir lime leaves. Stir in the Thai fish sauce and coriander leaves with the edamame beans and green beans. Squeeze in the lime juice (taste as you go) and season with salt and pepper. Leave the risotto to sit for 5 minutes. Step 9Serve the Goan chicken risotto in bowls, garnished with the roasted peanuts and a few rocket leaves on top. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Consider the cooking time If you throw the chicken in at the start of the process, the meat will be overcooked by the time the dish is finished. Add it halfway through cooking and let it poach in the liquid. 9. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy and loose consistency and enough liquid to create a glossy sauce that coats the rice. 10. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 11. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). Frequently Asked Questions What Is Shrimp Paste? Shrimp paste is a seriously pungent and salty condiment, made from fermented dried shrimp. It is most commonly used in curries, sauces and sambals in Southeast Asian dishes. A little goes a long way, so use sparingly. You can find it in Asian grocers, as well as all major supermarkets. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefDinnerOne potRecipeSlow cooking Slow cooked beef chilli tacos by Michael Catling 14 June 2025 The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 ChristmasDinnerLambPastaRecipeYeast Free Braised lamb shank and chestnut ragu with orzo by Michael Catling 23 June 2025 Save this lamb shank recipe for Easter and beyond: it works for all seasons and celebrations and produces a gorgeously rich and intense ragu that your guests will remember for a long time. When I’m cooking for a special occasion, this is the recipe I always fall back on. Lamb shanks are a little more pricey than lamb mince, but boy do they give you bang for your buck. I’ve used two shanks as the base for my sweet and aromatic ragu, which is intensely flavoured with all those gorgeous lamb juices. After 2 hours in the oven, the meat literally falls off the bone and just needs to be shredded and folded through the orzo for a bit of theatre at the dinner table. The chestnuts are optional, but they might just be my new favourite ‘cheat’ ingredient. I’ve always got a packet to hand to add pops of sweetness and elevate an everyday dish into something a bit special. How To Make Braised Lamb Shank And Chestnut Ragu With Orzo Chef Catling’s recipe notes Recipe: Braised lamb shank and chestnut ragu with orzo Frequently asked questions Tips & Notes To Know Skim the sauce: Lamb shanks can release a lot of fat. Skim this off the surface toward the end of cooking for a cleaner, richer sauce. Adapt to suit your budget: If lamb shanks are still too pricey, lamb neck, lamb shoulder or beef shin are excellent substitutes. They’re tough cuts that become beautifully tender after slow cooking. Lamb shank and chestnut ragu with orzo Serves: 4 Prep time: 10 mins Cook time: 2+ hours 2+ hours Pin Print Ingredients 1 tbsp olive oil2 large lamb shank (about 400/500g each)1 large red onion, finely sliced2 small carrots, peeled and finely diced1/2tsp mixed spice1/2 tbsp fresh rosemary, finely chopped3 garlic cloves, crushed400ml lamb stock1 x 400g can chopped tomatoes1 cinnamon stick1 dried bay leaf16 cherry tomatoes1/2 tbsp dried oregano1/2 x 180g pouch cooked chestnuts1/2 tbsp honey250g dried orzo Instructions Step 1Heat the olive oil in a large casserole dish over a medium heat and brown the lamb shanks all over for 5 minutes or until nicely coloured. Remove and set aside. Step 2In the residual oil, toss in the red onion and carrots and cook gently for 5 minutes or until starting to soften, adding a splash of water if necessary if it starts to catch. Step 3Stir in the mixed spice, rosemary and garlic and cook for 1 minute more. Add the lamb shank back to the pan and pour over the lamb stock and chopped tomatoes. Season with salt and pepper and stir in the bay leaf and cinnamon stick. Step 4Cover the casserole dish with a lid and cook in a preheated oven at 180C for 2 hours or until the lamb meat pulls off the bone. Add the oregano, chestnuts, cherry tomatoes and honey for the final 30 minutes of cooking. Step 5With 5 minutes to go, add the orzo to a pan of salted boiling water and cook according to pack instructions while the lamb ragu rests. Step 6Drain the orzo, if necessary, reserving a few dregs of pasta water. Stir the orzo and starchy water through the tomato sauce (don’t forget to discard the bay leaf and cinnamon stick) and shred the lamb at the table before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Thicken The Ragu If It Is Too Watery? To thicken any sauce, mix 1 tablespoon each of cornflour and water until well combined. Gradually stir into your sauce or stew until it reaches the desired consistency. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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
