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 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 DinnerRecipeRisottoSeafood Saffron seafood risotto by Michael Catling 13 June 2025 There’s a time and place for a bit of luxury – and this seafood medley risotto is one of those dishes I like to roll out on special occasions. There’s something undeniably luxurious about a well-made seafood risotto. It’s rich without being heavy, refined yet deeply comforting, and it’s capable of transporting you to the Amalfi Coast if you let your imagination wander far enough. Buy the best prawns, shrimps and scallops you can get your hands on and make them the star of the show in this ultra-decadent risotto, which is rich with saffron and the briny flavours of the sea. The seafood will overcook if you add it to the risotto at the start, so wait until the last 5 minutes before pan-frying everything separately. It’s worth the extra washing up just to get that beautiful golden crust on the scallops! How To Make Saffron Seafood Risotto Chef Catling’s recipe notes Recipe: Saffron seafood risotto What’s the secret to a great risotto – must read Frequently asked questions Tips & Notes To Know Use a screaming hot pan: Scallops really benefit from hard and fast cooking. Leave them alone for at least 90 seconds and they’ll release naturally when ready to flip. Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear. Take extra care: The scallop roe is more delicate than the actual muscle and can overcook quickly. Cook it separately or remove halfway if pan-frying both. Save some pennies: For a budget-friendly version, try using squid, mussels and clams. Saffron seafood risotto Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 2 tbsp olive oil1 white onion, finely chopped1.2 litres fish stock2 garlic cloves, crushed1/4 tsp celery salt1/2 tsp fennel seeds, crushed300g carnaroli risotto rice1/4 tsp saffron strands2 knobs of butter100g frozen peas1/2 lemon, juiced200g scallops, roe removed1 x 170g pack raw king prawns, peeled8 raw red shrimps, peeled To serve1 tbsp fresh chives, finely choppedExtra-virgin olive oil, to drizzle Instructions Step 1Heat half the olive oil in a shallow sauté pan and sweat the onion gently for 5-10 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. Add the garlic, fennel seeds and celery salt to the onions and stir-fry until fragrant; about 2 minutes. Step 3Turn 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 fish stock to the risotto base and cook gently over a low-to-medium heat, stirring regularly, 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 5By the time the final 100ml of stock has been added, 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 6To finish the risotto, add 1 knob of butter with the lemon juice and fold in the peas. Season to taste and remove from the heat. Leave the risotto to sit with the lid on while you prepare the seafood. Step 7Remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop. Pat each scallop dry with paper towels and season with salt. Step 8Heat the remaining butter in a large frying pan over a medium-high heat and add the scallops. Sear for 1-2 minutes on each side or until golden brown and opaque. Season with black pepper and keep warm. Step 9Using the same pan for the scallops, heat the remaining olive oil over a medium-high heat and stir-fry the prawns and shrimps for 3-4 minutes until pink and cooked through. Step 10Divide the risotto between bowls and top with the scallops, prawns and shrimps. Garnish with chives and a drizzle of extra-virgin olive oil 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 each grain is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for at least 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). Frequently Asked Questions How Do 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 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 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 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 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 DinnerPastaPorkRecipeYeast Free Pork meatballs and cherry tomato orzotto by Michael Catling 4 June 2025 Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto. When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite. I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite. Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes). Any leftovers can then be turned into arancini for tomorrow’s lunch. How To Make Pork Meatballs And Cherry Tomato Orzotto Chef Catling’s recipe notes Recipe: Pork meatballs and cherry tomato orzotto Frequently asked questions Tips & Notes To Know Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice. Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls. Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress. Pork meatballs and cherry tomato orzotto Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins Pin Print Ingredients For the meatballs500 pork mince (5% fat)1 banana shallot, finely chopped2 garlic cloves, crushed1 tbsp smoked paprika3 tbsp panko breadcrumbs30g parmesan cheese, finely grated1 large free-range egg, beaten For the orzotto24 cherry tomatoes, on the vine1 tbsp olive oil2 banana shallots, finely chopped2 garlic cloves, finely chopped300g orzo pasta1 litre of hot vegetable stock150g frozen garden peas1 lemon, zest and juice50g cream cheese40g parmesan cheese, finely grated, plus extra to serveLarge handful of fresh basil, finely chopped Instructions Step 1Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. Step 2Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up. Step 3Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes. Step 4For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch. Step 5Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more. Step 6Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto. Step 7After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes. Step 8Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes. Step 9Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired. 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. I used 5% lean pork mince in this recipe 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. 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 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 ChickenCurryDinnerOne potRecipe Easy chicken korma by Michael Catling 9 June 2025 Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy. This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt. The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes. Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum. Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning. How To Make Easy Chicken Korma Chef Catling’s recipe notes Recipe: Easy chicken korma Serving suggestions Frequently asked questions Tips & Notes To Know Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead. Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions. Go meat free: Replace the chicken with tofu, paneer or mixed vegetables. Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Easy chicken korma Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 brown onion, chopped2 garlic cloves, chopped2cm piece fresh root ginger, roughly chopped1 tbsp vegetable oil4 tbsp korma curry paste4 skinless chicken breasts, cut into large chunks4 tbsp ground almonds50g sultanas and golden raisins350ml chicken stock1 tbsp mango chutney100ml Greek yoghurt (0% fat) To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving). Step 2Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant. Step 3Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney. Step 4Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through. Step 5Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati or pilau rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 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 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 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 CurryDinnerRecipeSeafood Easy prawn tikka masala with carrot and mint raita by Michael Catling 5 June 2025 My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms. Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in. My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis. How To Make Prawn Tikka Masala With Carrot And Mint Raita Chef Catling’s recipe notes Recipe: Easy prawn tikka masala with carrot and mint raita Frequently asked questions Tips & Notes To Know Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour. Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in. Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat. Easy prawn tikka masala with carrot and mint raita Serves: 4 Prep time: 5 mins Cook time: 45 mins 45 mins Pin Print Ingredients For the tikka masala1 tbsp butter1 large white onion, finely chopped1 tbsp garlic and ginger paste100g tikka curry paste2 tbsp tomato purée1/2 x 400g tinned cherry tomatoes400ml fish stock1 red pepper, deseeded and cut into chunks2 x 180g pack raw king prawns, deveined125g Greek yoghurt (0% fat)1 tsp nigella seedsFresh coriander, leaves to garnish For the raita250g Greek yoghurt (0% fat)1 large carrot, peeled and grated2 tsp mint sauce Instructions Step 1To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed. Step 2Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised. Step 3Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices. Step 4Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened. Step 5Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt. Step 6Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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 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’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 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
