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 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 BakingChristmasDinnerRecipeVegetarian Parsnip and chestnut tarte tatin by Michael Catling 1 November 2025 A pack of puff pastry provides endless inspiration for fuss-free meals. This savoury twist on a French classic is one of my all-time favourites and makes a wonderful alternative to a traditional Christmas dinner. If we can agree that Christmas is all about indulgence and decadence, there has to be a place on your dinner table for this vegetarian showstopper. Most tarte tatins on restaurant menus are of the sweet variety, but my savoury twist combines the flavours of Christmas by championing roast parsnips and chestnuts, which are coated in a sweet and sticky maple and mustard glaze. The big reveal is guaranteed to impress your guests and may even convert a few meat eaters along the way. My dad happens to be one of them. How To Make My Parsnip And Chestnut Tarte Tatin Chef Catling’s recipe notes Recipe: Parsnip and chestnut tarte tatin Frequently asked questions Tips & Notes To Know Smaller is better: Slender parsnips are sweeter and more tender. Larger ones can be woody in the centre – if using, cut out the tough core. Guard against a soggy bottom: Bake Off fans will know this is a cardinal sin, so preheat a baking sheet in the oven and place your tart pan directly on top for extra insurance. Allow the tarte tatin to cool slightly before flipping: Let the pastry rest for 5 minutes after baking, then carefully run a knife around the edge before inverting the pan onto a plate. Too hot and the maple and mustard ‘caramel’ may splatter; too cool and it may stick. Parsnip and chestnut tarte tatin Serves: 4-6 Prep time: 5 mins Cook time: 65 mins 65 mins Pin Print Ingredients 1 tbsp olive oil3 parsnips, trimmed and cut into spears125g baby shallots, peeled and halved2 tbsp butter3 tbsp maple syrup2 tbsp balsamic vinegar100g cooked chestnuts, halved1 tbsp wholegrain mustard1 tbsp fresh thyme, leaves only1/2 x 500g pack readymade puff pastry Instructions Step 1Heat the olive oil in a large ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides. Step 2Place an empty baking tray in the oven and preheat to 180C. Add the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard and thyme leaves to the pan and pour in 50ml of water. Stir well and cover with tin foil. Bake for 20 minutes. Step 3Remove the pan from the oven, discard the tin foil, and give everything a good shake to redistribute the ingredients. Carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between. Step 4On a lightly-floured surface, roll out the puff pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan. Step 5Prick the pastry three or four times using a sharp knife and place the pan on top of the baking tray in the oven. Cook for 25-30 minutes until the pastry is firm, puffed up and golden. Step 5Leave to cool for 5 minutes, before running a sharp knife around the outside of the tart. Carefully turn the tarte tatin upside down on a plate and invert. Pour any juices left in the pan over the top before serving. Notes 01 Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Can I Substitute Maple Syrup For Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 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 BakingBreakfastParty FoodYeast Free Banana bread muffins by Michael Catling 5 June 2025 Sweetened with ripe bananas, raisins and a touch of maple syrup, these vegan-friendly muffins make for a healthy breakfast on the go. At home, I always have a glut of bananas in the fruit bowl. When I can’t eat them fast enough, I set a few aside as a reminder and use them as a sugar substitute in cakes or bakes. The spottiest bananas tend to produce the best and sweetest flavour, which is a good excuse if you happen to leave a banana in your work or golf bag like I often do. Here, I’ve used two bananas in these dairy-free muffins and throttled back on the sugar and butter by using a combination of raisins, maple syrup and yoghurt. When combined with baking powder, the acidity in the yoghurt creates extra lift and adds a light, almost buttermilk-like tang that balances the hum of cinnamon and the sweetness of bananas in the batter. One is never quite enough. How To Make Banana Bread Muffins Chef Catling’s recipe notes Recipe: Banana bread muffins What’s the secret to fluffy and perfectly risen muffins? Tips & Notes To Know The riper the banana, the better: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the sweetest muffins. Make sure your baking powder is fresh: If it’s too old, the batter won’t rise properly and your muffins will be flat. To test whether it’s good to go, drop a teaspoon of baking powder into warm water. If it bubbles, it’s usable! Dress to impress: A few banana chips, perched on top of some icing, would be a good way to posh them up for an afternoon tea. How Long Do The Banana Bread Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Banana bread muffins Serves: 12 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 bananas, mashed50g dairy-free butter100ml Alpro oat plain yoghurt1 tsp vanilla extract2 tbsp maple syrup100g soft brown sugar200g plain flour1 tsp ground cinnamonPinch of nutmeg100g raisins1 tsp baking powder1 tsp bicarbonate of soda Instructions Step 1Preheat the oven to 200C and line a 12-hole muffin tin with paper liners/cases. Step 2In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth. Step 3Sift the plain flour into a separate bowl and mix with the remaining dry ingredients. Add to the bowl with the wet ingredients and fold gently to combine. Step 4Divide the mixture equally between the 12 muffin cases and bake in the oven for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Step 5Cool the banana bread muffins in the tin for 10 minutes before removing and placing on a wire rack. Serve warm or leave to cool completely before storing in an airtight container. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing causes the muffins to be rubbery and dense because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 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 ChickenDinnerRecipe Healthy chicken nuggets by Michael Catling 11 June 2025 Recreate the classic school dinner of chicken nuggets using a DIY blend of herbs, spices and panko breadcrumbs for an easy midweek dinner. We all have that fussy friend who seems to delight in eating beige food. The main culprit always seems to be chicken nuggets and I can certainly see the appeal. It’s convenient, cheap and quick to cook. Personally, I never find the ultra-processed stuff very appealing (read the back of a packet sometime), which is why I concocted my own, healthier recipe for chicken nuggets using a homemade blend of spices, herbs and panko breadcrumbs. There are no fancy ingredients or techniques going on, but toasting the breadcrumbs first is key to achieve a super-crunchy coating and preventing the chicken breasts from drying out. It is a messy job coating the chicken in flour, egg and breadcrumbs but if you can rope in some little helpers, you can get dinner on the table in 30 minutes. Start the stopwatch! How To Make Healthy Baked Chicken Nuggets Chef Catling’s recipe notes Recipe: Healthy baked chicken nuggets recipe Serving suggestions Frequently asked questions Tips & Notes To Know Pay that little bit extra: For extra crunch, go with panko breadcrumbs over normal breadcrumbs. They give the nuggets a lighter, crispier texture. Spice it up: Add a pinch of cayenne pepper or chilli powder to the flour mixture if you like your chicken nuggets with a bit of a kick. Make ahead: You can freeze the uncooked nuggets and bake them straight from frozen by adding another 8-10 minutes onto the cooking time. Healthy baked chicken nuggets Serves: 4 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 50g panko breadcrumbs20g ground almonds1 tsp smoked paprika1/2 tsp onion granules1/2 tsp garlic granules2 skinless chicken breasts, cut into chunks50g plain flour, for dusting1 medium free-range egg1/2 tsp dried mixed herbsOlive oil spray Instructions Step 1Preheat the oven to 200C. In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika, onion granules and garlic granules. Step 2Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in the oven for 6-8 minutes until golden. Decant onto a plate and leave to cool for 5 minutes. Step 3Meanwhile, beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, stir in the mixed herbs with plenty of salt and pepper and mix well. Step 4Working in batches, coat the chicken nuggets in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken nuggets in the panko breadcrumbs until well coated and place back on the lined baking tray. Step 5Spray the tops of the chicken nuggets with olive oil and bake in the oven for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Bring back school dinner days with a side of homemade chips and baked beans. With sweet potato wedges and corn on the cob. Wrapped up in a soft tortilla for a speedy lunch. In a grain/nugget bowl – with rice, greens, roasted vegetables and a dip. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If the meat is still pink and raw inside, return the chicken nuggets to the oven for 3 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or TurkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerRecipeYeast Free Chicken tikka and mango chutney curry by Michael Catling 19 June 2025 A fruity twist on a tikka masala, this curry-in a hurry leans heavily on your spice cupboard (and a jar of mango chutney) to produce an irresistible sauce in 30 minutes. A curry always goes down a treat in my household, and this is a cheap and simple way to make it without using any jars of curry paste Instead, I’ve relied on a few store cupboard spices, plus a tin of chopped tomatoes, to produce a lip-smackingly good curry sauce that will be on your table in half an hour. It’s comparable to a tikka masala in heat, but a touch sweeter thanks to the addition of mango chutney. A couple of tablespoons swirled through the sauce at the end really does make a big difference. How To Make My Chicken Tikka And Mango Chutney Curry Chef Catling’s recipe notes Recipe: Chicken tikka and mango chutney curry Serving suggestions 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 less than a minute for the spices to darken and release their aroma, so keep a close eye on them. Once toasted, leave to cool before blitzing to avoid clumping. Don’t scrimp on flavour: Good-quality stock and tomatoes are the key to a full-bodied sauce. Mutti is my go-to brand for canned tomatoes, while frozen chicken bone broth ‘pucks’ from M&S are like liquid gold and far lower in salt than dried stock cubes. Switch up the protein: Don’t be tied to using chicken. For a quicker cook, add some prawns for the final 4 minutes of cooking or leftover meat from your Sunday roast to cut your food waste. Chicken tikka and mango chutney curry Serves: 4 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients 1/2 tsp mustard seeds1 tsp cumin seeds1 tsp coriander seeds1/2 tsp ground fenugreek1 banana shallot, roughly chopped4 garlic cloves, choppedThumb size piece of fresh root ginger, peeled and chopped2 tbsp hot tikka curry powder2 tbsp vegetable oil1 x 400g can chopped tomatoes300ml chicken stock4 skinless chicken breasts, cut into large chunks1 orange pepper, deseeded and cut into chunks2 tbsp mango chutney1 tsp garam masala To serveSmall handful of fresh coriander, finely chopped, Instructions Step 1Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop. Step 2Tip the seeds into a blender with the fenugreek, shallot, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste. Step 3Heat the remaining oil in the frying pan over a medium heat and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much. Step 4Stir in the chopped tomatoes and chicken stock, then bring to the boil. Reduce the heat to a gentle simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Step 5Remove from the heat, adjust the seasoning if necessary, and stir through the mango chutney and garam masala. Divide between bowls and scatter over the coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions On a bed of coconut, basmati, pilau or jasmine rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. What Can I Use Instead Of Ground Almonds? Ground almonds are often used in curries to add creaminess and sweetness without using cream or coconut milk. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not quite as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DessertRecipeYeast Free Vegan apple and blueberry crisp by Michael Catling 4 June 2025 This is first-time cook simple: A self-saucing pudding with juicy, jammy apples and berries that are bubbling below a nutty, crunchy topping. This apple and blueberry crisp is my go-to dessert when I’m feeling lazy. It’s one of those soothing, comforting puddings that doesn’t need a lot of technical skill to pull off, hence it’s a good option if you’re a beginner or don’t want to spend a load of time in the kitchen. Using frozen blueberries keeps the cost under £1 per portion and produces the most irresistible jammy syrup that coats the cinnamon apples beneath a streusel-like topping. Think of it as apple pie’s healthier, more laid-back cousin – no crust, no stress. Any leftovers can then be enjoyed cold for breakfast. I won’t judge. How To Make Vegan Apple And Blueberry Crisp Chef Catling’s recipe notes Recipe: Vegan apple and blueberry crisp Frequently asked questions Tips & Notes To Know Make ahead: If you prep the filling and topping separately in advance, the apple and blueberry crisp is super easy to assemble and pop in the oven when you’re ready for dessert. Buy tart, firm apples: Pink Lady, Braeburn and Jazz hold their shape when baked. Gala and Golden Delicious do not. Don’t thaw the blueberries: Use the berries straight from the freezer. Thawing can make the fruit soggy and overly watery. Love your leftovers: The beauty of a fruit crumble or crisp is that they keep in the fridge for up to 4 days. Simply reheat in the oven or microwave… or serve cold for breakfast. Apple and blueberry crisp Serves: 4 Prep time: 10 mins Cook time: 40 mins 40 mins Pin Print Ingredients 125g plain flour75g light brown sugar25g ground almonds80g dairy-free butter1/2 tsp vanilla extract50g muesli (I used Dorset Cereals)5 Pink Lady apples, cored and chopped into chunks180g frozen blueberries1 tbsp cornflour1 clementine, zested1 tsp ground sweet cinnamon Instructions Step 1Preheat the oven to 180C. Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well. Step 2Add the butter and rub into the flour mixture until it resembles breadcrumbs. Stir in the vanilla extract and muesli until well combined and set aside. Step 3Place the apples and blueberries in a separate bowl and coat in the cornflour, cinnamon and orange zest. Stir well and spoon the fruit mixture into the bottom of an ovenproof dish. Step 4Sprinkle the crumble mixture evenly on top and bake in the oven for 40-50 minutes until the topping is deep golden and the fruit is bubbling at the edges. Serve with yoghurt or dairy-free custard. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between A Crumble And Crisp? A crumble topping is softer, more cake-like in texture and is often made using just flour, butter and sugar. A crisp usually contains a combination of nuts and oats as well, hence it is seen as a lighter, healthier alternative. I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. Can I Use Fresh Blueberries? I used to buy a lot of fresh berries, but I’ve recently switched to frozen because they are cheaper and less likely to spoil as well. The water content of frozen berries is also greater, which contributes to a better syrup. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 ChristmasPorkRecipeRisottoTurkey Leftover turkey and gammon risotto by Michael Catling 8 November 2025 Turn your Christmas day leftovers into tomorrow’s main by repurposing the gravy, gammon stock and the leftover turkey and ham to make this dreamy risotto. I refuse to let any leftovers go to waste and this is probably my favourite way to repurpose all the wonderful leftovers from your Christmas dinner and Boxing Day buffet. To do it properly, you need to use a combination of gravy and gammon stock to cook the risotto, before stirring in flakes of gammon and turkey at the end. I like to grate over a healthy portion of wensleydale, but any leftovers from your cheeseboard will work wonders and produce the most indulgent risotto you’ve ever tasted. How To Make Leftover Turkey And Gammon Risotto Chef Catling’s recipe notes Recipe: Leftover turkey and gammon risotto What’s the secret to a great risotto – must read Tips & Notes To Know A Christmas day dinner in risotto form: I used turkey and gammon, but any combination of meat, gravy or stuffing would work just as well. Be careful with the salt: Gammon is naturally very salty, so be sure to taste the risotto before you add any extra seasoning. Leftover turkey and gammon risotto Serves: 2 Pin Print Ingredients 200g leftover turkey100g gammon, finely chopped1/2 tbsp olive oil, plus extra for flash-frying1 small white onion, finely chopped1 tsp fresh thyme leaves, finely chopped1/8 tsp celery salt150g carnaroli risotto rice450ml gammon stock250ml leftover turkey gravy, plus 50ml to serve1 sprig fresh rosemary, leaves picked60g frozen peas1/2 tbsp cream cheese20g Wensleydale with cranberries, finely grated Instructions Step 1In a bowl, shred the turkey meat into strips and reserve the skin. Step 2Heat the olive oil in a shallow sauté pan over a low-to-medium heat. Add the onion and gently cook for 10-15 minutes or until the onion is soft but not coloured. Add the thyme leaves and celery salt and cook for 1 minute more. Step 3Pour the gammon stock and turkey gravy into separate saucepans and bring to a simmer on a low heat. Step 4Turn the heat up slightly under the onions 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 5Add a ladleful of gammon stock to the risotto 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, followed by the gravy. Continue to simmer and stir regularly but not constantly. Step 6Meanwhile, place a small frying pan over a medium-high heat and add the turkey skin. When it starts to sizzle and release its fat, add the rosemary leaves and toss to coat. Continue to fry until the turkey skin is golden and crisp; about 2 minutes. Pat the turkey skin and rosemary dry on kitchen paper and set aside. Step 7With 3 ladlefuls of gravy left, add the gammon and turkey to the risotto and stir to combine. Step 8By the time the final ladleful of gravy has been absorbed, the risotto 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 9To finish the risotto, stir in the peas and continue to cook for 1 minute. Season to taste with salt and pepper, then remove the pan from the heat and stir in the cream cheese and grated Wensleydale cheese. Step 10Cover with a lid and leave the turkey and gammon risotto to sit for 5 minutes before dividing between bowls. Create a little well in the centre for the leftover gravy and garnish with the crispy rosemary leaves and turkey skin 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. 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 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!). 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 CurryDinnerLambRecipeYeast Free Lamb biryani by Michael Catling 5 June 2025 Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. Comfort food doesn’t get much better than this. I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food. Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands. I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven. This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish. How To Make Lamb Biryani Chef Catling’s recipe notes Recipe: Lamb biryani Serving suggestions Frequently asked questions Tips & Notes To Know Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky. Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow. Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside. Lamb biryani Serves: 4 Prep time: 15 mins, plus 2 hours for marinating Cook time: 3 hours 3 hours Pin Print Ingredients For the marinade125ml natural yoghurt (0% fat)1 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/2 tsp cayenne chilli pepper1/4 tsp ground turmeric1/2 tbsp smoked paprika1/2 tbsp lemon juice1 garlic clove, crushed500g lamb neck, trimmed of fat and cut into chunks For the curry1 tbsp olive oil, plus extra for greasing2 white onions, finely sliced4 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped2 tbsp tikka curry paste1/2 tsp cumin seeds1 tsp ground turmeric350ml lamb stock8 dried curry leaves For the rice1 mug brown basmati rice3 mugs vegetable stock1 cinnamon stick2 cardamon pods2 dried bay leaves75ml semi-skimmed milkPinch of saffron75g raisins1 carrot, peeled and grated1/2 lemon, zested1 tbsp fresh coriander, finely chopped To serve2 tbsp pomegranate seeds25g cashew nuts, toasted Instructions Step 1For the marinade, place the yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic. Step 2Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight. Step 3Rinse the rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients. Step 4Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy based frying pan with a tight-fitting lid. Add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside. Step 5Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more. Step 6Pour in the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened. Step 7After 1 hour, add the rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente. Step 8Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves. Step 9Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside. Step 10To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins. Step 11Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander. Step 12Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes. Step 13Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions With a side order of garlic and coriander naan breads and onion bhajis. As part of a thali with a chicken korma and prawn tikka masala. Frequently Asked Questions 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 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, milk 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
