Bookmark LunchOne potSoupsVegetarian Instant Pot Thai butternut squash soup by Michael Catling 26 March 2026 Ready in 30 minutes, this cuddlesome bowl of soup blends sweet butternut squash with Thai spices for a super convenient, autumnal lunch. On those dreary days in the middle of autumn, a steaming hot bowl of soup is my default meal of choice whenever I’m in need of a pick-me up at lunchtime. This Thai inspired concoction came about from having a glut of butternut squash leftover from Halloween and wanting to experiment with the soup function on my Instant Pot. Everything is bundled together in one pot and left to cook for 30 minutes while the house fills with all those lovely aromas. For an that authentic Thai flavour, you need it to be sweet, sour and spicy which is why the lime juice, fish sauce and Thai red curry paste are so essential. It’s a little on the spicy side, but I guarantee it will keep you coming back for more! Everything You Need To Know To Make My Instant Pot Thai Butternut Squash Soup Chef Catling’s recipe notes Recipe: Instant Pot Thai butternut squash soup How do you prepare a butternut squash Frequently asked questions Tips & Notes To Know Make it your own: Any Thai curry paste will work so use whatever is lying about in your store-cupboard. If you want to increase your protein intake, throw some cooked prawns or leftover chicken in at the end before spooning into bowls. Add the coconut milk at the end: Cooking any form of milk under high pressure can cause it to split and ruin the look and texture of the soup. Blend carefully: To avoid an explosion of hot soup, wait 5 minutes before blending the butternut squash. A hand blender works best for ease (and less mess). Adjust the thickness: If the consistency of the soup is too thin, simmer on the sauté mode of the Instant Pot to reduce. Instant Pot Thai butternut squash soup Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 white onion, finely chopped2 garlic cloves, crushed2 tbsp Thai red curry paste700g butternut squash, peeled, seeds removed and cut into small chunks2 kaffir lime leaves400ml vegetable stock1 tsp palm sugar1/2 x 400g can lighter coconut milk1 tbsp Thai fish sauce1 lime, juice only To serve30g cashew nuts25g pumpkin or butternut squash seeds 1 red chilli, finely sliced, for garnish Instructions Step 1Heat an Instant Pot using the sauté function (normal mode). Add the oil and sauté the onion for 5 minutes, stirring regularly, or until soft and translucent. Add the garlic and Thai curry paste and stir-fry for 1 minute more. Step 2Cancel the sauté function and add the butternut squash to the pot. Stir in the kaffir lime leaves, vegetable stock and palm sugar and close the lid. Seal the pressure valve, press the soup function and cook on high pressure for 30 minutes. Step 3Meanwhile, spread the cashew nuts and pumpkin seeds out on a lined baking tray and season with salt and pepper. Roast in a preheated oven at 200C for 10-15 minutes, stirring occasionally to prevent any scorching. Keep warm and set aside. Step 4Once the time is up, release the pressure and remove the kaffir lime leaves. Stir in the coconut milk and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 5Add the fish sauce and lime juice to taste, then divide between bowls. Top with the toasted pumpkin seeds, cashew nuts and sliced red chilli, if desired. Serve with warm sourdough rolls on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 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. These 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 wedges or smaller cubes before adding to the Instant Pot Frequently Asked Questions 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. Whereas, coconut cream and coconut milk 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. 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 All recipesLunchSaladsVegetarian Honey-glazed carrot, parsnip and halloumi salad by Michael Catling 21 June 2025 Ditch your boring sandwich for this full-flavoured and meat-free salad. I love the combination of crisp, salty halloumi against the sweetness of the carrots and parsnips. I’m not a big cheese eater, but I always make an exception whenever halloumi is concerned. Whether grilled or fried, it gets this toasty, caramelised crust that is totally addictive and makes you eat far more than you should. The salty, chewy vibe goes with just about anything and, in this case, it helps to balance the sweetness of the honey-roasted carrots and parsnips. For the salad base, I’ve gone all out with colours and textures by using a combination of spelt, rocket leaves, fresh asparagus and toasted pecans. This is summer on a plate and the perfect sharing dish for a sophisticated garden party with friends or family. How To Make Honey-Glazed Carrot, Parsnip And Halloumi Salad Chef Catling’s recipe notes Recipe: Honey-glazed carrot, parsnip and halloumi salad Frequently asked questions Tips & Notes To Know Mix and match: For even roasting, try to cut the carrots and parsnips into uniform pieces. Thin slices or sticks work best – thicker pieces may take longer to cook. Dry the halloumi before frying: This helps it crisp and stops it from going soggy. Want a touch of spice? Add a pinch of chilli flakes to the halloumi as it fries or glaze with chipotle chilli paste. Endlessly adaptable: Make it your own by adding extra toppings, like seeds, fried onions or croutons. Honey-glazed carrot, parsnip and halloumi salad Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 x 500g pack Chantenay carrots, halved4 parsnips, peeled and halved lengthways2 tbsp olive oil, plus extra for brushing2 tbsp runny honey2 tsp wholegrain mustard1 x 225g pack halloumi cheese, sliced thinly200g pearled spelt1 vegetable stock cube1 lemon, juice to taste2 spring onions, sliced on the diagonal1 x 125g pack asparagus tips1/2 x 60g pack rocket leaves50g pecan nuts, toasted To serveExtra-virgin olive oil, to drizzle Instructions Step 1Preheat the oven to 190C. Step 2Spread the carrots and parsnips out on a large baking tray. Whisk together the olive oil, honey and wholegrain mustard and pour over the root vegetables. Toss to coat evenly, season lightly, and roast in the oven for 30-40 minutes until tender and caramelised. Step 3Meanwhile, rinse the spelt under cold running water, then put in a saucepan and cover with 1 litre of water. Step 4Crumble in the stock cube and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the grains are tender. Drain well and transfer to a bowl. Season to taste with salt, pepper and the lemon juice, then stir through the spring onions. Step 5Bring a pan of salted water to the boil, then add the asparagus tips and cook for 1 minute. Drain and set aside. Step 6Heat a grill pan over a high heat and brush lightly with olive oil. Add the halloumi slices and asparagus and cook, in batches if needed, for 1-2 minutes on each side until the halloumi is lightly charred and the asparagus is just tender. Step 7Transfer the pearled spelt to a serving dish and top with the grilled halloumi, steamed asparagus and roasted baby carrots and parsnips. Garnish with rocket leaves and pecan nuts, then drizzle over the extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more than the amount of honey called for in the recipe. However, they are basically like for like with only the major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesLunchOne potSoupsStartersVegetarian Instant Pot leek and potato soup by Michael Catling 12 June 2025 When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch. Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean. My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever. Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency. Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. How To Make Leek And Potato Soup Chef Catling’s recipe notes Recipe: Instant Pot leek and potato soup Frequently asked questions Tips & Notes To Know Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt. Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture. Instant Pot leek and potato soup Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins Pin Print Ingredients 2 leeks (about 300g), cleaned, trimmed and finely sliced450g potatoes, peeled and roughly chopped750ml vegetable stock1 dried bay leaf3 garlic cloves, crushed1 tbsp fresh rosemary, finely chopped1 tbsp butter To serve1 tsp fresh chives, snippedExtra-virgin olive oil, to drizzle Instructions Step 1Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function. Step 2Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 3Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With My Potato Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray. Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way. How Do I Make The Soup Dairy Free? Just omit the butter at the end or use a dairy-free variety. How Long Does The Leek And Potato Soup Keep For? 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBeefLunchSalads Chipotle steak burrito bowl by Michael Catling 11 June 2025 A fun and healthy alternative to the classic burrito, this Tex-Mex burrito bowl is overflowing with strips of rump steak, tortilla chips and a homemade avocado crema. If your burrito bowl isn’t overflowing with ingredients and colour, you’re doing it wrong. There needs to be something sharp, something creamy, a crunch here and there, and a dressing to tie it all together. My Tex-Mex burrito bowl delivers on all four counts and goes above and beyond in giving vegetables equal billing alongside the rump steak. The chipotle chilli rub is optional, but the homemade tortilla chips and avocado crema are non-negotiables. Think of it as guacamole’s smoother, sassier cousin! How To Make Chipotle Steak Burrito Bowl Chef Catling’s recipe notes Recipe: Chipotle steak burrito bowl Frequently asked questions Tips & Notes To Know Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold. Lay the steak away from you: Unless you fancy giving your arm a shower with hot oil, handle with care when placing the steak in a screaming hot pan. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes before slicing. This gives the muscle fibres time to relax and for the steak to reabsorb all those juices so they don’t leach out onto the chopping board. Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout. Chipotle steak burrito bowl Serves: 2 Prep time: 15 mins Cook time: 15 mins 15 mins Pin Print Ingredients 2 x 200g rump steaksChipotle chilli paste, for brushing1 avocado, stoned1.5 tbsp Greek yoghurt1 lime, 1/2 juiced, 1/2 cut into wedges1 chargrilled tortilla wrapOlive oil, for brushing and drizzling1/2 green pepper, deseeded and finely sliced1 red onion, finely sliced1 x 250g pouch cooked Mexican rice125g mango, finely diced1/2 x 400g can black beans, drained and rinsed2 salad tomatoes, deseeded and finely diced1/4 iceberg lettuce, finely shredded Instructions Step 1Remove the rump steaks from the fridge at least 15 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside. Step 2Preheat the oven to 200C. To make the avocado crema, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use. Step 3To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in the oven for 6-8 minutes until golden and crisp. Keep warm and set aside. Step 4Heat a large frying pan over a high heat. When it starts to smoke, rub the rump steaks with olive oil on both sides and season well. Add to the pan and sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking. Step 5Allow the steaks to rest for 5-8 minutes on a chopping board before slicing against the grain. Step 6Meanwhile, add the pepper and red onion to the same pan with another drizzle of olive oil if necessary. Stir-fry the vegetables over a medium heat until softened and charred in places; about 5 minutes. Step 7Cook the Mexican rice according to pack instructions and divide between bowls. Top with the onions, peppers and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado crema. Garnish with lime wedges, if you like, and tuck in. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If My Steak Is Cooked? For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking. To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak. For beef, lamb and venisonInternal temperatureRare48ºC / 118ºFMedium rare52ºC / 125ºFMedium58ºC / 136ºFMedium well62ºC / 143ºFWell done68ºC / 154ºF How Long Does The Avocado Crema Keep For? The avocado crema will last no longer than 3 days in the fridge. Serve it with fajitas and salsa for tomorrow’s dinner or pair it with scrambled eggs and a drizzle of sriracha for a bang-on-trend Sunday brunch. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. Chipotle is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBakingParty FoodPorkYeast Free Pork and bacon sausage rolls by Michael Catling 7 June 2025 Delicious hot or cold, sausage rolls are practically a necessity at any picnic or party. Using lean pork mince and back bacon plays up to the classic ‘pigs in blanket’ flavour combo and adds a lighter touch for those who are calorie counting. During my school dinner days, I practically lived off sausage rolls. They were cheap, beige and convenient – everything I craved at that age. Thinking about them now, I’m not sure they contained anything other than puff pastry, sausagemeat and grease. They were unsurprisingly taken off the menu by the time I left for university and I hadn’t really thought about them until I was asked to make my own sausage rolls for a street party 10 years later. I ended up making four different varieties before settling on this epic, flavour-packed creation, which uses lighter puff pastry and a combination of bacon, pork mince and caramelised onions instead of plain sausage meat. It proved such a hit that both my neighbours asked me for the recipe, which I’ve now shared more times than any other on this website. The sausage rolls are perfect for picnics, parties and lunchboxes – and can be assembled a day ahead or frozen for up to one month. Just add an extra 10 minutes or so to the cooking time if baking straight from the freezer. How To Make Pork And Bacon Sausage Rolls Chef Catling’s recipe notes Recipe: Pork and bacon sausage rolls Frequently asked questions Tips & Notes To Know Keep the filling and pastry cold: Caramelised onions straight from the pan can melt the butter in the pastry and ruin the texture. If the pastry feels too soft or sticky, pop it back in the fridge for 15 minutes. Try before you bake: Fry a teaspoon of the pork filling in a pan before assembling. You can then make any last minute tweaks to the seasoning. Think quality over quantity: Too much filling can cause splitting or undercooked centres. A less is more approach is best. Score the tops: Not only does it look professional, but doing so allows the steam to escape so the sausage rolls don’t burst or split open. Pork and bacon sausage rolls Serves: 12 Prep time: 15 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 tsp olive oil3 rashers smoked bacon, finely chopped1 red onion, finely chopped1 tsp soft brown sugar500g pork mince (5% fat)1 sprig fresh sage, leaves picked and finely chopped1 tsp dried thyme2 garlic cloves, crushed1/2 tsp smoked paprika25g panko breadcrumbs320g sheet ready-rolled puff pastryPlain flour, for dusting1 medium free-range egg, beatenFennel seeds, for sprinkling Instructions Step 1Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside. Step 2In the residual oil, sauté the onions for 15-20 minutes over a low-to-medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside. Step 3Once the caramelised onions have cooled, add them to a large bowl with the pork mince, sage, thyme, bacon, garlic, smoked paprika and panko breadcrumbs. Season generously and mix well. Step 4Preheat the oven to 190C. Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry. Step 5With the long edge of the pastry closest to you, place each sausage along the centre of the pastry. Egg wash the edge of the pastry furthest away from you, then fold over the sausage and roll up tightly. Press down firmly to seal the edges and score the tops. Cut each roll into 6 pieces and spread them out on a baking tray, seam side down. Step 6Brush the tops with egg wash again and sprinkle over some fennel seeds, if using. Bake in the oven for 25-30 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Make The Sausage Rolls Ahead? Sausage rolls can be made a day ahead and baked (or reheated) at 180C just before serving. They are best served warm, though you can eat them cold as part of a picnic or buffet spread. What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. Why Is Glazing Important? Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the sausage rolls. 0 comment 0 FacebookTwitterPinterestEmail
