Bookmark Party FoodRecipeSnacksVeganVegetarian Korean corn ribs by Michael Catling 13 June 2025 Inspired by barbecue spare ribs, these corn on the cobs are sweet, sticky and seriously spicy. Just blast in the air fryer for a quick and easy snack. Looking to jazz up your corn on the cob game? Enter: Corn ribs, my new favourite way to celebrate the humble sweetcorn. Cut into rib-shaped wedges, they curl up as they cook in the air fryer and take on a charred, caramelised exterior while staying juicy inside. Of course, you can pop them in the oven if you’ve haven’t joined the air fryer brigade yet, but the secret is to baste the ribs with my sweet and sticky gochujang marinade. The crispy bits and smokiness will keep you coming back for more. How To Make Korean Corn Ribs Chef Catling’s recipe notes Recipe: Korean corn ribs Frequently asked questions Tips & Notes To Know Slice like a pro: Place the corn upright on a chopping board and use a sharp chef’s knife to carefully cut through the centre. Lay the halved corn flat (cut side down) and slice lengthways again. This will give you 4 long pieces per cob that look like ribs. Don’t overcrowd the air fryer basket: Leave space between each rib or cook in batches. You want the ribs to roast, not steam. Haven’t got an air fryer? Cook the corn ribs in the oven at 200C for 20-25 minutes and brush with the gochujang glaze for the last 5 minutes of cooking. Korean corn ribs Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients 4 corn on the cobs1/2 tbsp vegetabe oil1 tbsp gochujang chilli paste1 tbsp light soy sauce (reduced salt)1 tsp tomato ketchup1 tbsp rice vinegar1/2 tbsp runny honey To serve1 tsp white sesame seeds1 spring onion, finely shredded, for garnish Instructions Step 1Preheat the air fryer for 3 minutes at 200C and place the shredded spring onion in a glass of cold water to crisp up. Step 2Sit each corn on a flat base, then cut into four lengthways (be careful as the stem is quite tough to cut through). Step 3 Coat the sweetcorn ‘ribs’ in the vegetable oil and add to the air fryer basket in a single layer. Cook at 200C for 8 minutes, giving the tray a shake halfway through. Step 4To make the Korean marinade, add the gochujang chilli paste to a bowl and stir in the soy sauce, tomato ketchup, rice vinegar and honey. Season to taste and set aside. Step 5After 8 minutes, brush the sweetcorn ‘ribs’ with the Korean marinade and cook for another 4 minutes, checking regularly to make sure the edges aren’t charring too much. Step 6Transfer to a dish and glaze with any leftover marinade. Scatter over the white sesame seeds and garnish with the crispy spring onion curls before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Corn On The Cobs? You can, but good luck trying to cut them while they’re rock hard! They’ll need to thaw in the fridge overnight before using but if the frozen corn is already cut into halves, you’re ahead of the game. What Is Gochujang Paste? Gochujang is a seriously addictive red pepper paste, hailing from Korea. It is typically made from gochugaru (red chilli peppers), glutinous rice and fermented soya beans. It can be used in marinades, soups, dressings stir-fries and sauces, among other things. You can buy it in all major supermarkets and on Amazon. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Party FoodRecipeSidesStarterVeganVegetarianYeast Free Baked onion bhajis by Michael Catling 5 June 2025 Falafels have had their moment; make a big batch of my healthy bhajis for tonight’s dinner party and wrap the leftovers in a garlic naan for tomorrow’s lunch. Best. Wrap. Ever. I love an onion bhaji as much as the next man, but they can be an absolute mess to make at home. I’ve started baking them as opposed to deep-frying for that very reason and I would probably say this is the side dish I make the most on repeat now to accompany my Friday night curry. Salting the onions first and leaving them for a good 20 minutes is key to drawing the moisture out and creating a light and crispy batter which is also gluten free. Be sure to serve the bhajis alongside my quick and easy cucumber raita, which is so good you could probably bottle it! Any leftovers can then be used to make a bhaji and raita naan wrap for tomorrow’s lunch. How To Make Baked Onion Bhajis Chef Catling’s recipe notes Recipe: Baked onion bhajis Frequently asked questions Tips & Notes To Know Salt your onions first: Doing so draws the moisture out and helps them soften, making for a better texture in the batter. Don’t make your batter too wet: The water content in the onions is usually enough to bind the bhajis. Only add a tiny splash of water if the mixture is too dry, otherwise you’ll make the bhajis soggy. The batter should cling, not drip. Shape loosely: Don’t compact them too tightly – keep them rough and jagged so they crisp up around the edges. Make ahead: You can prepare the bhajis in advance and even freeze them for another time. Just add an extra 5 minutes to the baking time when cooking from frozen. Baked onion bhajis Serves: 4-5 Prep time: 10 mins, plus 1 hour resting time Cook time: 35 mins 35 mins Pin Print Ingredients 1 white onion, finely sliced2 red onions, finely sliced1/2 tsp smoked salt1/2 tsp cumin seeds1/2 tsp coriander seeds75g gram flour1/2 tsp baking powder1 green chilli, finely chopped1/4 tsp ground turmeric1/2 tsp garlic granules1 tbsp fresh coriander, finely chopped For the raita150ml Greek yoghurt (0% fat)1/2 cucumber, gratedLarge handful of fresh mint, finely chopped1/2 lemon, juiced Instructions Step 1Place the sliced onions in a bowl and coat with the smoked salt. Leave to sit for an hour, then squeeze the onions to release the excess water. Step 2Preheat the oven to 200C and line one baking tray with baking parchment. Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder. Step 3Sift the gram flour and baking powder into a clean bowl, then add the green chilli, turmeric, garlic granules, fresh coriander, and the crushed cumin and coriander. Season with salt and stir in the onions and the onion juice. Step 4Bring the mixture together with your hands, adding a little water if it feels too dry. Lightly oil your hands and roll the onion bhajis into 10 equal-sized balls. Place on the baking tray and brush the tops with olive oil. Bake the onion bhajis for 30-35 minutes, turning halfway, until crisp and caramelised. Step 5To make the raita, combine the Greek yoghurt with the grated cucumber, mint and lemon juice. Season to taste with salt and serve alongside the onion bhajis for an easy starter or side dish. 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. What Is Gram Flour? Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder. Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods sections. 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 LunchRecipeSaladVegetarian 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 RecipeSeafoodStarter Scallops with parsnip purée, chorizo crumb and prawn oil by Michael Catling 21 June 2025 Wow your dinner guests with this Masterchef-inspired scallop starter that champions wonky vegetables and prawn shells in the best way possible. This showstopping starter is the very reason I started my blog. My original post and picture went viral on Instagram several years ago and prompted me to turn a passion project into something more substantial. The recipe has evolved so much that it now includes a bunch of added extras, including a chorizo and panko crumb, parsnip crisps and a really intense prawn oil made from the shells and heads. This is nose-to-tail, root-to-shoot cooking so all the parsnip and the prawn heads and shells from my gambas pil pil recipe are used in some form. Do likewise with the scallop roe if your fishmonger chooses not to remove them. They’re a tasty bonus and my favourite bit of the scallop when pan-fried. How To Make Scallops With Parsnip Purée, Chorizo Crumb And Prawn Oil Chef Catling’s recipe notes Recipe: Scallops with parsnip purée, chorizo crumb and prawn oil Frequently asked questions Tips & Notes To Know Use a screaming hot pan: Scallops benefit from hard and fast cooking – and the best way to do that is with a smoking hot cast-iron skillet or frying pan. After placing the scallops in a hot pan, leave them alone for at least 90 seconds. 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. Buy wonky parsnips: Everything is being blitzed into a purée, so we’re not worried about looks here. Save yourself some cash and shop smart. Seek out prawn heads from your local fishmonger: So much flavour is wrapped up in the bits you don’t want to eat. Use them to make my prawn oil and it will see you through the next couple of weeks when stored in a sterilised glass jar in the fridge. Just drizzle over the top of a seafood risotto or pasta dish for an extra flavour bomb. Scallops with parsnip purée, chorizo crumb and prawn oil Serves: 4 Prep time: 15 mins Cook time: 40 mins 40 mins Pin Print Ingredients 20 queen scallops25g butter1/2 lemon, juiced For the prawn oil50ml olive oil50g prawn heads (ask your fishmonger) For the parsnip crisps1 parsnip, peeled and thinly sliced into rounds using a mandolinOlive oil spray, for roasting For the parsnip purée3 parsnips (about 300g), peeled and cut into small chunks200ml semi-skimmed milkSmall knob of butter For the chorizo crumb100g chorizo, finely diced40g panko breadcrumbs Instructions Step 1For the prawn oil, heat the olive oil in a small saucepan and once shimmering, add the prawn heads. Leave to bubble away gently over a low-to-medium heat for 15 minutes, stirring occasionally. The heads and shells will be bright orange. Step 2Preheat the oven to 160C. Pour the prawn oil through a fine sieve to remove any solids, pushing down on the heads to extract as much liquid and flavour as possible. Discard the prawn heads and shells. Once the oil has cooled, decant the liquid into a squeezy bottle and set aside. Step 3For the parsnip crisps, arrange the parsnip rounds on a lined baking tray and spray the tops with olive oil. Bake in the oven for 20-25 minutes, turning once and spraying again with olive oil, until golden at the edges and crisp. Step 4To make the parsnip purée, heat a large pan of salted water and add the chopped parsnips. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the parsnips are tender. Step 5Meanwhile, heat a small frying pan over a medium heat with a drizzle of oil. Once hot, add the diced chorizo and fry for 4-5 minutes, stirring regularly. Once crisp, add the panko breadcrumbs and some seasoning and stir well. Cook for 2 minutes more, then remove from the heat and keep warm. Step 6Once the parsnips are cooked, add to a blender with the butter and milk (you may need to use more or less than stated) and blitz to a purée. Season to taste and keep warm. Step 7Pat the scallops dry and season both sides with salt and pepper. Heat a large frying pan over a medium-to-high heat and add one tablespoon of butter. Once it begins to foam, fry the scallops for 1-2 minutes or until they form a nice, golden crust. Flip the scallops over and add the remaining butter. Step 8Continue to cook for 1 minute, basting the scallops in the butter as you go. The scallops should be slightly springy to the touch and have a slightly translucent centre (turn on the side to check). Once cooked, remove from the heat and finish with a squeeze of lemon juice. Step 9To plate up, swipe two dollops of parsnip purée in opposite directions across each plate. Arrange the scallops, parsnip crisps and chorizo crumb on top and finish with a drizzle of prawn oil. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Scallops? 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
