Bookmark BakingBreakfastParty FoodRecipe Mixed berry breakfast muffins by Michael Catling 9 June 2025 Pick your own berries and turn them into these dairy-free muffins. For those times when you need a quick and easy breakfast, these sweet and fruity muffins tick every box. There’s a misconception that muffins are super calorific but I’m here to tell you that it all depends on what you put in them. Here, I’ve throttled back on the added sugar and used a glut of hand-picked blackberries, raspberries, tayberries and redcurrants to infuse some natural sweetness and tartness into each bite. The natural yoghurt is my secret ingredient for the batter and helps to keep the muffins wonderfully moist while also upping the protein count for the gym goers among us. Pop one in your lunchbox for a healthy post-workout snack. How To Make Mixed Berry Breakfast Muffins Chef Catling’s recipe notes Recipe: Mixed berry breakfast muffins What’s the secret to fluffy and perfectly risen muffins Frequently asked questions Tips & Notes To Know Can’t get fresh berries? Use frozen mixed berries straight from the freezer. Thawed berries get mushy and bleed purple streaks into the batter. Toss the berries with flour: You don’t need a lot, but a light dusting will reduce the bleeding and stop the berries from falling to the bottom of the batter as they bake. How Long Do Mixed Berry Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Mixed berry breakfast muffins Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 100g butter2 large free-range eggs300ml natural yoghurt (0% fat)1/2 tsp vanilla extract250g plain flour50g ground almonds1 lemon, zested100g golden caster sugar2 tsp baking powder200g mixed berries (raspberries, blackberries, tayberries and redcurrants) To serveIcing sugar, for dusting Instructions Step 1Line a muffin tin with 12 paper liners/cases and preheat the oven to 160C. Step 2Melt the butter in a saucepan and leave to cool slightly. Crack the eggs into a bowl and pour in the yoghurt and vanilla extract. Lightly whisk until combined and set aside. Step 3In a separate bowl, mix together the plain flour, ground almonds, lemon zest, golden caster sugar, baking powder and a large pinch of salt. Fold in the wet ingredients, being careful not to overmix. Step 4Lightly sprinkle the mixed berries with flour before stirring them into the batter mix. Fill each muffin case two-thirds of the way full with the mixture, making sure each one has an even spread of mixed berries. Step 5Bake the muffins in the oven for 25-27 minutes or until golden and a skewer inserted into the centre comes out clean. Step 6Cool the mixed berry breakfast muffins in the tin for 10 minutes before removing and placing on a wire rack. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing risks making the muffins rubbery and dense because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter will likely still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeSeafoodStir-Fry Seafood Singapore noodles by Michael Catling 5 June 2025 On the table in 30 minutes, this speedy stir-fry is the ultimate fridge-raider dish for the family. Singapore noodles are my mum’s favourite, so naturally it took a while to perfect this fridge-raider recipe before presenting it to her. It was such a hit that it’s become something of a family favourite, though there are probably about seven different variations now. This is the mothership recipe that never fails to disappoint. The squid, prawns, eggs and bacon (my substitute for char sui pork) cook in a matter of minutes, so be sure to get everything prepped in advance – including the sauce – before firing up the wok. This is hard and fast cooking so the trick is to keep the wok sizzling at all times. Embrace the heat and you’ll have dinner on the table in next-to-no time. How To Make Seafood Singapore Noodles Chef Catling’s recipe notes Recipe: Seafood Singapore noodles 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. 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. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t boil your noodles: We’re not cooking a pasta dish here. Boiling can make rice noodles mushy or fall apart. Instead, soak them in hot (not boiling) water and stir occasionally to stop them from sticking together. Drain and rinse your cooked rice noodles: To prevent clumping, you need to stop the cooking process and remove any excess starch from the surface. You’ll reheat the noodles anyway in the sauce later. Scramble your eggs separately: Some recipes recommend pushing all the other ingredients to one side, but this never seems to work very well and risks making everything stodgy. You’ll achieve a far better texture if you scramble the eggs in a separate pan, and then you can just toss them through the noodles at the end. Seafood singapore noodles Serves: 2 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 nests rice noodles1 tbsp groundnut oil2 rashers smoked back bacon, finely diced2 large garlic cloves, finely sliced1 tsp fresh root ginger, peeled and finely chopped1 large red chilli, finely sliced4 spring onions, finely sliced on the diagonal, plus a few ends reserved for garnish1 carrot, peeled and cut into matchsticks1/2 red pepper, deseeded and finely sliced1/2 green pepper, deseeded and finely slicedLarge handful of beansprouts50g bamboo shoots, drained and finely sliced250g frozen cooked seafood (prawns and squid), defrosted80g frozen peas, thawed2 large free-range eggs, beaten For the sauce1 tbsp dark soy sauce (reduced salt)1 tsp toasted sesame oil, plus extra for frying and coating the noodles2 tsp sweet chilli sauce1 heaped tsp mild curry powder To serveLime wedges, for garnish1 tbsp peanuts, toasted and finely chopped Instructions Step 1Add the light soy sauce, toasted sesame oil, sweet chilli sauce and curry powder to a small bowl with a splash of water and mix well. Set aside. Step 2Soak the rice noodles in a pan of salted hot water for 5 minutes, stirring occasionally. Drain and rinse well under cold water. Add a drizzle of sesame oil to stop them sticking together and cover with damp kitchen roll to stop the noodles from drying out. Step 3Meanwhile, heat the wok over a medium-high heat, then add the groundnut oil. Swirl around the edges and when it starts to smoke, add the bacon and stir-fry for 3-4 minutes until crisp and the fat has rendered out. Remove with a slotted spoon and keep warm. Step 4In the residual oil, add the garlic, ginger and chilli and sizzle for 1 minute. Toss in the spring onions, carrot, peppers, beansprouts and bamboo shoots and stir-fry for 2 minutes. Step 5Return the bacon to the pan with the prawns, squid, rice noodles and peas. Pour over the sauce and toss to coat. Continue to stir-fry for 3-4 minutes or until everything is heated through. Step 6In a separate pan, add a drizzle of sesame oil and pour in the beaten eggs. Cook gently for 1-2 minutes until just scrambled. Add to the Singapore noodles and fold everything together before serving. Step 7Pile the Singapore noodles onto a serving plate and garnish with the lime wedges and chopped peanuts, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Seafood? 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. Is It Better To Buy Fresh Seafood Rather Than Frozen? Not necessarily. Frozen seafood is not only cheaper than fresh, but it is often better quality as they are frozen soon after being caught or harvested. To cook, simply thaw the prawns and squid 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerOne potRecipeSeafood Chicken, chorizo and prawn paella by Michael Catling 5 June 2025 This protein-packed paella is the definition of a one-pot wonder. Serve it straight from the pan and let your guests help themselves. A paella is such a wondrous thing, isn’t it? The mixture of colours and spice, the gorgeously crispy bottom, and all those little surprises that sit nestled among the saffron-infused rice. It is one of those dishes that demands plenty of attempts to really nail the socarrat (the caramelised crust that everyone loves), but I can’t imagine anyone would ever get bored of eating paella on repeat. There are so many variations in Spain that you can go all in on the seafood or even swap out the proteins for a vegan-forward paella. To keep the meat and seafood lovers happy, I’ve opted for a classic paella mixta – a combination of chicken, chorizo and king prawns – and bulked it out with peppers, peas and cherry tomatoes. It serves 4 generously and is best served at the table, so everyone can help themselves and fight over the last remaining prawns. Below, I’ve shared a few of my favourite tips and tricks to help you nail the cook on the paella (and socarrat) first time. If you have any questions of your own, let me know in the comment section. How To Make My Chicken, Chorizo And Prawn Paella Chef Catling’s recipe notes Recipe: Chicken, chorizo and prawn paella Frequently asked questions Tips & Notes To Know Use a wide, shallow pan: You’ll be pleased to know that an authentic paella pan is not essential, but you can’t get away with using a deep pot or casserole dish. Both are designed to trap steam which will then ruin the rice’s texture. Don’t stir after adding the stock: You’re not making a risotto here. Once the broth is in, hands off. You want a lively simmer, not a slow braise, so let the rice cook undisturbed to form the perfect texture. Cook with confidence: The caramelised bit at the bottom of the rice (socarrat) is the most prized part of a paella. It’s created when the rice absorbs the stock and the liquid evaporates, causing the bottom layer to crisp up. Listen carefully – you should hear a gentle crackling sound, not aggressive frying, towards the end of cooking. Visual check: You can see whether the socarrat has formed by gently lifting the rice with a spoon or spatula from the bottom. It should smell smoky, not burned, so trust your instinct and make sure you rest your paella after cooking. That will give the socarrat time to set properly. Chicken, chorizo and prawn paella Serves: 4 Prep time: 15 mins Cook time: 45 mins 45 mins Pin Print Ingredients Large pinch of saffron1 tbsp olive oil400g skinless chicken thighs, cut into small chunks1 large brown onion, finely chopped100g chorizo (mild), diced1 red pepper, cut into small chunks3 garlic cloves, crushed1/4 tsp celery salt1/2 heaped tbsp smoked paprika300g Spanish paella rice600ml hot chicken stock1 x 400g can chopped tomatoes100g large handful of cherry tomatoes, halved12 raw king prawns, shell on100g frozen garden peas To ServeSmall handful of fresh flat-leaf parsley, finely chopped1 lemon, cut into wedges Instructions Step 1Steep the saffron in a bowl with a splash of hot water and leave to infuse. Step 2Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden; about 4-5 minutes. Remove with a slotted spoon and set aside. Step 3Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. Step 4Tip in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour. Step 5With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon. Step 6Cook vigorously for 3 minutes, then reduce to a low-to-medium heat so everything is gently simmering. This is not a risotto, so do not stir. Step 7After 20 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns and peas over the top. Cook for another 5 minutes or until the rice is tender, the prawns are just cooked through, and most of the liquid in the pan has been absorbed. Step 8Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid. Step 9For the last 3 minutes, increase the heat slightly to medium-high. Listen for a gentle crackling sound—that’s the socarrat forming. You'll know it's done if the bottom feels slightly resistant when nudged with a spoon. If unsure, tilt the pan slightly—if it’s dry and crackly at the bottom, you’ve nailed it. Step 10Remove the pan from the heat and cover with a tea towel or foil. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley. Step 10Serve the paella straight from the pan, with lemon wedges on the side for squeezing over. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Basmati Rice Instead Of Bomba Paella Rice?I wouldn’t recommend that you do. Short-grain rice like Bomba rice is favoured due to its ability to absorb a lot of liquid (around three times its volume in liquid) without becoming mushy, which gives paella its signature texture. Basmati rice does not absorb liquid in the same way and because the grains tend to remain separate and fluffy, that makes it really challenging to form that delicious crispy layer at the bottom. What Should I Do If My Paella Rice Is Still Chalky After Cooking? Add a little extra stock or water around the edges. Cover the pan loosely with tinfoil and let it steam over a low heat for a few more minutes. How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. How Do I Stop Prawns From Overcooking And Shrivelling Up? Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn. The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerLunchRecipeSalad Garlic chicken and bacon Caesar salad by Michael Catling 5 June 2025 A lighter twist on the classic chicken Caesar salad with a roasted garlic and yoghurt dressing. I’m not a big salad eater, but I make an exception where chicken Caesar salad is concerned. I remember eating it every day on holiday when I was a teenager, so I’m closer than most to becoming a connoisseur. I like to go hard on the bacon, croutons and chicken, which is griddled until you get some fierce char marks. Where I go rogue is by roasting a couple of garlic cloves and blending them into the Caesar dressing with Greek yoghurt rather than mayonnaise. It’s not traditional, I’ll grant you, but your tastebuds and waistline will thank you for it. How To Make Garlic Chicken And Bacon Caesar Salad Chef Catling’s recipe notes Recipe: Garlic chicken and bacon Caesar salad Frequently asked questions Tips & Notes To Know Dress lightly, toss gently: Add the Caesar dressing gradually, just before serving, and toss with care to avoid soggy leaves and over-saturation. Balance the dressing: Taste as you go. Too tangy? Add a drizzle of extra-virgin olive oil. Too rich? A touch more lemon juice will brighten it up. Garlic chicken and bacon Caesar salad Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients For the dressing1 garlic clove, skin on75ml Greek yoghurt (0% fat)2 anchovy fillets in olive oil1/2 tsp Dijon mustard1 tbsp lemon juice1/2 tbsp parmesan cheese, shaved For the saladAvocado oil, for roasting and grilling1 ciabatta roll, cut into small chunks2 skinless chicken breasts, butterflied2 rashers smoked back bacon1/2 iceberg lettuce, shredded1 small red onion, finely sliced1 tbsp parmesan cheese, shaved Instructions Step 1Preheat the oven to 180C. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray. Step 2Place the garlic clove in a foil parcel and drizzle with avocado oil. Place next to the ciabatta chunks and bake in the oven for 12-15 minutes, turning halfway, until the croutons are golden and crisp and the garlic has softened. Step 3Pop the garlic clove from its skin and add to the blender with the Greek yoghurt, anchovies (with a drizzle of olive oil), Dijon mustard, lemon juice and half a tablespoon of parmesan. Blitz until smooth. Season to taste and refrigerate the dressing until ready to use. Step 4Heat a grill pan over a medium-high heat on the hob and rub the chicken breasts with avocado oil. Season with salt and pepper and char the chicken for 4 minutes on each side or until cooked through. Transfer to a plate and slice into thin strips. Keep warm. Step 5Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 3 minutes on each side or until crisp and cooked through. Cut into small chunks and set aside. Step 6In a large bowl, toss the iceberg lettuce with the sliced red onion and a little of the dressing. Divide between two plates. Top with the sliced chicken, croutons and bacon. Drizzle over the rest of the dressing and garnish with the shaved parmesan before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. if there are traces of blood, return to the pan for a couple of minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperature 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) Are Anchovies Really Integral To A Caesar Salad? This is always a point of contention whenever I make a Caesar salad for my fiancée because anchovies are the primary reason a Caesar salad tastes so good. Yes, they can smell particularly pungent, but they add a salty, umami flavour bomb that will give your Caesar salad that marvellous depth of flavour and richness. I’ve tried using Worcestershire sauce as an alternative, but it is a poor imitation. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingRecipeYeast Free Banana bread by Michael Catling 15 July 2025 A light and luscious loaf cake, this banana bread is super easy to make and hard to say no to. Slather with Nutella for the ultimate brunch treat. I don’t have a massive sweet tooth, but I struggle to resist a hefty slice of banana bread whenever I walk into a café. I must have baked and eaten dozens of banana breads in my time, so believe me when I say that the darkest, spottiest bananas hold the key to a perfectly moist loaf. I feel like a slice of this banana bread would work at any time of the day. It is delicious straight from the oven, toasted with Nutella or peanut butter for brunch, or served with berries, pecans and yoghurt for a healthy dessert. How To Make The Best Banana Bread What makes this banana bread so special? Chef Catling’s recipe notes Recipe: Best banana bread Frequently asked questions What Makes This Banana Bread So Special? The proof is in the pudding or, in this case, the feedback from my friends and family who have eaten it. Several have asked for this fail-safe recipe which is the ultimate endorsement. It’s super light, incredibly moreish and you can easily embellish it with chocolate chips or pecans if you’re feeling especially indulgent. Tips & Notes To Know Don’t overwork the batter: Unless you want a dense loaf, mix the wet and dry ingredients until just combined and stop there. Don’t worry if there are a few streaks of flour visible; it won’t affect the texture or taste. Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – banana bread. How Long Does Banana Bread Keep for? Stored in an airtight container at room temperature, banana bread will keep for at least 3 days. Wrapped tightly in clingfilm, you can also freeze the whole loaf or slices for up to 4 months. Simply thaw in the fridge overnight before serving. Best banana bread Serves: 10 Prep time: 5 mins Cook time: 50 mins 50 mins Pin Print Ingredients 140g butter, melted, plus extra for the tin140g golden caster sugar2 large free-range eggs, beaten3 ripe small bananas, mashed140g self-raising flour1 tsp baking powder1 tsp ground sweet cinnamon1/2 tsp vanilla extract For the icing50g icing sugar Instructions Step 1Preheat the oven to 180C. Butter a standard loaf tin and line with baking parchment. Step 2Cream the butter and sugar together until light and fluffy, then gradually mix in the eggs. Fold in the mashed banana, self-raising flour, baking powder, cinnamon and vanilla extract, being careful not to over mix. Step 3Pour the banana mixture into the tin and bake for 50 minutes or until a skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs. Step 4Cool the banana bread in the tin for 10 minutes, then transfer to a wire rack. Mix the icing sugar with enough water to make a runny icing and drizzle over the top just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Bananas? Yes. After thawing at room temperature, drain off any excess water as this can affect the consistency of the batter. 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 BakingParty FoodPorkRecipeYeast Free Pork and bacon sausage rolls by Michael Catling 7 June 2025 Delicious hot or cold, sausage rolls are practically a necessity at any picnic or party. Using lean pork mince and back bacon plays up to the classic ‘pigs in blanket’ flavour combo and adds a lighter touch for those who are calorie counting. During my school dinner days, I practically lived off sausage rolls. They were cheap, beige and convenient – everything I craved at that age. Thinking about them now, I’m not sure they contained anything other than puff pastry, sausagemeat and grease. They were unsurprisingly taken off the menu by the time I left for university and I hadn’t really thought about them until I was asked to make my own sausage rolls for a street party 10 years later. I ended up making four different varieties before settling on this epic, flavour-packed creation, which uses lighter puff pastry and a combination of bacon, pork mince and caramelised onions instead of plain sausage meat. It proved such a hit that both my neighbours asked me for the recipe, which I’ve now shared more times than any other on this website. The sausage rolls are perfect for picnics, parties and lunchboxes – and can be assembled a day ahead or frozen for up to one month. Just add an extra 10 minutes or so to the cooking time if baking straight from the freezer. How To Make Pork And Bacon Sausage Rolls Chef Catling’s recipe notes Recipe: Pork and bacon sausage rolls Frequently asked questions Tips & Notes To Know Keep the filling and pastry cold: Caramelised onions straight from the pan can melt the butter in the pastry and ruin the texture. If the pastry feels too soft or sticky, pop it back in the fridge for 15 minutes. Try before you bake: Fry a teaspoon of the pork filling in a pan before assembling. You can then make any last minute tweaks to the seasoning. Think quality over quantity: Too much filling can cause splitting or undercooked centres. A less is more approach is best. Score the tops: Not only does it look professional, but doing so allows the steam to escape so the sausage rolls don’t burst or split open. Pork and bacon sausage rolls Serves: 12 Prep time: 15 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 tsp olive oil3 rashers smoked bacon, finely chopped1 red onion, finely chopped1 tsp soft brown sugar500g pork mince (5% fat)1 sprig fresh sage, leaves picked and finely chopped1 tsp dried thyme2 garlic cloves, crushed1/2 tsp smoked paprika25g panko breadcrumbs320g sheet ready-rolled puff pastryPlain flour, for dusting1 medium free-range egg, beatenFennel seeds, for sprinkling Instructions Step 1Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside. Step 2In the residual oil, sauté the onions for 15-20 minutes over a low-to-medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside. Step 3Once the caramelised onions have cooled, add them to a large bowl with the pork mince, sage, thyme, bacon, garlic, smoked paprika and panko breadcrumbs. Season generously and mix well. Step 4Preheat the oven to 190C. Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry. Step 5With the long edge of the pastry closest to you, place each sausage along the centre of the pastry. Egg wash the edge of the pastry furthest away from you, then fold over the sausage and roll up tightly. Press down firmly to seal the edges and score the tops. Cut each roll into 6 pieces and spread them out on a baking tray, seam side down. Step 6Brush the tops with egg wash again and sprinkle over some fennel seeds, if using. Bake in the oven for 25-30 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Make The Sausage Rolls Ahead? Sausage rolls can be made a day ahead and baked (or reheated) at 180C just before serving. They are best served warm, though you can eat them cold as part of a picnic or buffet spread. What Percentage Of Pork Mince Should I Use? It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer here. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince. Why Is Glazing Important? Because we eat with our eyes and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the sausage rolls. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerRecipe Healthy chicken nuggets by Michael Catling 11 June 2025 Recreate the classic school dinner of chicken nuggets using a DIY blend of herbs, spices and panko breadcrumbs for an easy midweek dinner. We all have that fussy friend who seems to delight in eating beige food. The main culprit always seems to be chicken nuggets and I can certainly see the appeal. It’s convenient, cheap and quick to cook. Personally, I never find the ultra-processed stuff very appealing (read the back of a packet sometime), which is why I concocted my own, healthier recipe for chicken nuggets using a homemade blend of spices, herbs and panko breadcrumbs. There are no fancy ingredients or techniques going on, but toasting the breadcrumbs first is key to achieve a super-crunchy coating and preventing the chicken breasts from drying out. It is a messy job coating the chicken in flour, egg and breadcrumbs but if you can rope in some little helpers, you can get dinner on the table in 30 minutes. Start the stopwatch! How To Make Healthy Baked Chicken Nuggets Chef Catling’s recipe notes Recipe: Healthy baked chicken nuggets recipe Serving suggestions Frequently asked questions Tips & Notes To Know Pay that little bit extra: For extra crunch, go with panko breadcrumbs over normal breadcrumbs. They give the nuggets a lighter, crispier texture. Spice it up: Add a pinch of cayenne pepper or chilli powder to the flour mixture if you like your chicken nuggets with a bit of a kick. Make ahead: You can freeze the uncooked nuggets and bake them straight from frozen by adding another 8-10 minutes onto the cooking time. Healthy baked chicken nuggets Serves: 4 Prep time: 10 mins Cook time: 20 mins 20 mins Pin Print Ingredients 50g panko breadcrumbs20g ground almonds1 tsp smoked paprika1/2 tsp onion granules1/2 tsp garlic granules2 skinless chicken breasts, cut into chunks50g plain flour, for dusting1 medium free-range egg1/2 tsp dried mixed herbsOlive oil spray Instructions Step 1Preheat the oven to 200C. In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika, onion granules and garlic granules. Step 2Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in the oven for 6-8 minutes until golden. Decant onto a plate and leave to cool for 5 minutes. Step 3Meanwhile, beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, stir in the mixed herbs with plenty of salt and pepper and mix well. Step 4Working in batches, coat the chicken nuggets in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken nuggets in the panko breadcrumbs until well coated and place back on the lined baking tray. Step 5Spray the tops of the chicken nuggets with olive oil and bake in the oven for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Bring back school dinner days with a side of homemade chips and baked beans. With sweet potato wedges and corn on the cob. Wrapped up in a soft tortilla for a speedy lunch. In a grain/nugget bowl – with rice, greens, roasted vegetables and a dip. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If the meat is still pink and raw inside, return the chicken nuggets to the oven for 3 minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or TurkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefLunchRecipeSalad Chipotle steak burrito bowl by Michael Catling 11 June 2025 A fun and healthy alternative to the classic burrito, this Tex-Mex burrito bowl is overflowing with strips of rump steak, tortilla chips and a homemade avocado crema. If your burrito bowl isn’t overflowing with ingredients and colour, you’re doing it wrong. There needs to be something sharp, something creamy, a crunch here and there, and a dressing to tie it all together. My Tex-Mex burrito bowl delivers on all four counts and goes above and beyond in giving vegetables equal billing alongside the rump steak. The chipotle chilli rub is optional, but the homemade tortilla chips and avocado crema are non-negotiables. Think of it as guacamole’s smoother, sassier cousin! How To Make Chipotle Steak Burrito Bowl Chef Catling’s recipe notes Recipe: Chipotle steak burrito bowl Frequently asked questions Tips & Notes To Know Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold. Lay the steak away from you: Unless you fancy giving your arm a shower with hot oil, handle with care when placing the steak in a screaming hot pan. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes before slicing. This gives the muscle fibres time to relax and for the steak to reabsorb all those juices so they don’t leach out onto the chopping board. Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout. Chipotle steak burrito bowl Serves: 2 Prep time: 15 mins Cook time: 15 mins 15 mins Pin Print Ingredients 2 x 200g rump steaksChipotle chilli paste, for brushing1 avocado, stoned1.5 tbsp Greek yoghurt1 lime, 1/2 juiced, 1/2 cut into wedges1 chargrilled tortilla wrapOlive oil, for brushing and drizzling1/2 green pepper, deseeded and finely sliced1 red onion, finely sliced1 x 250g pouch cooked Mexican rice125g mango, finely diced1/2 x 400g can black beans, drained and rinsed2 salad tomatoes, deseeded and finely diced1/4 iceberg lettuce, finely shredded Instructions Step 1Remove the rump steaks from the fridge at least 15 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside. Step 2Preheat the oven to 200C. To make the avocado crema, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use. Step 3To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in the oven for 6-8 minutes until golden and crisp. Keep warm and set aside. Step 4Heat a large frying pan over a high heat. When it starts to smoke, rub the rump steaks with olive oil on both sides and season well. Add to the pan and sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking. Step 5Allow the steaks to rest for 5-8 minutes on a chopping board before slicing against the grain. Step 6Meanwhile, add the pepper and red onion to the same pan with another drizzle of olive oil if necessary. Stir-fry the vegetables over a medium heat until softened and charred in places; about 5 minutes. Step 7Cook the Mexican rice according to pack instructions and divide between bowls. Top with the onions, peppers and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado crema. Garnish with lime wedges, if you like, and tuck in. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If My Steak Is Cooked? For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking. To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak. For beef, lamb and venisonInternal temperatureRare48ºC / 118ºFMedium rare52ºC / 125ºFMedium58ºC / 136ºFMedium well62ºC / 143ºFWell done68ºC / 154ºF How Long Does The Avocado Crema Keep For? The avocado crema will last no longer than 3 days in the fridge. Serve it with fajitas and salsa for tomorrow’s dinner or pair it with scrambled eggs and a drizzle of sriracha for a bang-on-trend Sunday brunch. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. Chipotle is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark 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 BakingRecipe Chocolate and banana bars by Michael Catling 10 June 2025 Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee. You don’t need fancy equipment to assemble these healthy energy bars – simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler. To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo! How To Make Chocolate And Banana Bars Chef Catling’s recipe notes Recipe: Chocolate and banana bars Frequently asked questions Tips & Notes To Know Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars. Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin. Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter). Chocolate and banana bars Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients Olive oil, for greasing100g milk chocolate, broken into small chunks100g wholemeal plain flour50g caster sugar1/2 tsp baking powder1/4 tsp ground nutmeg1/2 tsp ground sweet cinnamon3 very ripe bananas, mashed30ml semi-skimmed milk50g butter, melted1 tsp vanilla extract1 large free-range egg, beaten Instructions Step 1Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside. Step 2In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt. Step 3In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg. Step 4Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top. Step 5Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean. Step 6Cool on a wire rack, then cut into 12 squares before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions? How Long Will These Chocolate And Banana Bars Keep For? Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them. I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat. Can I Substitute Wholemeal Flour For Plain Flour? You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling. When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastParty FoodYeast Free Banana bread muffins by Michael Catling 5 June 2025 Sweetened with ripe bananas, raisins and a touch of maple syrup, these vegan-friendly muffins make for a healthy breakfast on the go. At home, I always have a glut of bananas in the fruit bowl. When I can’t eat them fast enough, I set a few aside as a reminder and use them as a sugar substitute in cakes or bakes. The spottiest bananas tend to produce the best and sweetest flavour, which is a good excuse if you happen to leave a banana in your work or golf bag like I often do. Here, I’ve used two bananas in these dairy-free muffins and throttled back on the sugar and butter by using a combination of raisins, maple syrup and yoghurt. When combined with baking powder, the acidity in the yoghurt creates extra lift and adds a light, almost buttermilk-like tang that balances the hum of cinnamon and the sweetness of bananas in the batter. One is never quite enough. How To Make Banana Bread Muffins Chef Catling’s recipe notes Recipe: Banana bread muffins What’s the secret to fluffy and perfectly risen muffins? Tips & Notes To Know The riper the banana, the better: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the sweetest muffins. Make sure your baking powder is fresh: If it’s too old, the batter won’t rise properly and your muffins will be flat. To test whether it’s good to go, drop a teaspoon of baking powder into warm water. If it bubbles, it’s usable! Dress to impress: A few banana chips, perched on top of some icing, would be a good way to posh them up for an afternoon tea. How Long Do The Banana Bread Muffins Keep For? You can store the muffins in an airtight container at room temperature for up to 3 days. Any leftovers can then be wrapped individually in clingfilm and frozen for up to 3 months. Banana bread muffins Serves: 12 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 bananas, mashed50g dairy-free butter100ml Alpro oat plain yoghurt1 tsp vanilla extract2 tbsp maple syrup100g soft brown sugar200g plain flour1 tsp ground cinnamonPinch of nutmeg100g raisins1 tsp baking powder1 tsp bicarbonate of soda Instructions Step 1Preheat the oven to 200C and line a 12-hole muffin tin with paper liners/cases. Step 2In a bowl, mix the bananas into the melted butter and stir in the yoghurt, vanilla extract, brown sugar and maple syrup. Beat until smooth. Step 3Sift the plain flour into a separate bowl and mix with the remaining dry ingredients. Add to the bowl with the wet ingredients and fold gently to combine. Step 4Divide the mixture equally between the 12 muffin cases and bake in the oven for 18-20 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Step 5Cool the banana bread muffins in the tin for 10 minutes before removing and placing on a wire rack. Serve warm or leave to cool completely before storing in an airtight container. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To Fluffy And Perfectly Risen Muffins? 1. Use room temperature ingredientsTo get the best rise and texture, use room temperature eggs, milk and butter. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. 2. Don’t overmix the batterOvermixing causes the muffins to be rubbery and dense because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. 3. Don’t overfill the muffin casesAim to fill each case about two thirds of the way full. Overfilling can cause them to rise unevenly, leading to a muffin top that’s too big or uneven. 4. Don’t open the oven door too soonResist the urge to check on your muffins too early! Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The muffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs still attached. They should be lightly golden on top and have a springy texture when gently pressed. 5. Cool properlyOnce baked, allow your muffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastDrinksRecipe Peanut butter and banana smoothie by Michael Catling 9 June 2025 Peanut butter is not just for spreading on toast. Simply blitz with frozen banana, oats, chia seeds, cinnamon and your favourite milk to make a speedy protein shake after your workout. If you can’t stomach a big breakfast, this is the perfect on-the-go solution, especially in the summer. The peanut butter and milk provides a great mix of healthy fats and protein, while the chia seeds, oats and banana keep you feeling fuller for longer. A scoop of protein powder is optional, but this recipe is nutritionally balanced without it and will help to stave off any hunger cravings until lunch. Peanut butter and banana smoothie Serves: 2 Prep time: 5 mins Pin Print Ingredients 3 tbsp peanut butter2 large frozen bananas550ml semi-skimmed milk2 tbsp rolled porridge oats1/2 tbsp chia seeds1/2 tsp ground sweet cinnamon2 scoops of unflavoured protein powder Instructions Step 1Place the peanut butter, frozen bananas, oats, milk, chia seeds, cinnamon and protein powder (if using) in a blender and blitz until smooth. (If you prefer a thicker or smoother consistency, just add more or less milk). Step 2Divide between glasses and top with a few ice cubes 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. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake They’re also useful for balancing blood sugar levels and lowering blood pressure. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBrunchDessertRecipeYeast Free Apple Dutch baby by Michael Catling 2 June 2025 A cross between a pancake and Yorkshire pudding, my apple Dutch baby is filled with caramelised apples, walnuts and yoghurt for a posh brunch. An apple Dutch baby is essentially a giant pancake, which is baked – rather than fried – in a sizzling-hot skillet or tray so it puffs up looking like a Yorkshire pudding. There are sweet and savoury variations, but I like to make it for brunch or dessert at the weekends and top it with caramelised apples, toasted nuts and yoghurt. It’s a great little sharing dish and it looks super fancy, too! How To Make My Apple Dutch Baby Chef Catling’s recipe notes Recipe: Apple Dutch baby Frequently asked questions Tips & Notes To Know Treat it like a Yorkshire Pudding: You need a super hot tray and oven to guarantee a good rise. The batter should sizzle as soon as it hits the oil. Whisk the batter vigorously or use a blender: No one wants a lumpy batter so make sure the dry and wet ingredients are thoroughly combined so the batter is smooth and slightly frothy. Resting it in the fridge will also allow the gluten to relax and create a more stable structure as it cooks. Do not open the door while it bakes: This goes without saying, right? A sudden drop in temperature can deflate your Dutch baby so set a timer and keep an eye on it through the oven door. Keep the topping separate: I feel quite strongly about this because some recipes cook the fruit inside the Dutch Baby, which risks weighing it down and affecting the rise. I prefer to keep the two separate and to add the caramelised apples after baking. It’s worth the extra washing up, believe me. Apple Dutch baby Serves: 4 Prep time: 5 mins, plus 20 mins resting time Cook time: 20 mins 20 mins Pin Print Ingredients For the batter50g caster sugar3 large free-range eggs, beaten130g plain flour200ml semi-skimmed milk1 tsp vanilla extractSunflower oil, for baking For the fillingKnob of butter4 eating apples, skin on2 tsp ground sweet cinnamon1 tsp ground ginger1 tbsp maple syrup To serve50g walnuts, toasted and roughly choppedGreek yoghurt (0% fat)Icing sugar, for dusting Instructions Step 1In a bowl, beat the caster sugar and eggs together with an electric mixer until light and frothy. Step 2Gradually incorporate the plain flour, milk, vanilla extract and a pinch of salt and beat until well combined and you have a smooth but thin batter. Pour into a jug and refrigerate for at least 20 minutes. Step 3Preheat the oven to 220C. Step 4Divide around 2 tablespoons of sunflower oil into two, four-hole Yorkshire pudding tins. Place in the oven to heat up for 10 minutes. Step 5Once the oil is smoking hot, pull the tray out of the oven and evenly pour in the batter – it should sizzle as soon as it hits the pan. Bake each Dutch Baby for 15-18 minutes until crisp, golden and puffed up. Step 6Meanwhile, quarter and core the apples, then thinly slice into wedges. Step 7Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the cinnamon and ginger and add a splash of water with the maple syrup. Step 8Cook the apples over a low-to-medium heat for 6-8 minutes, turning occasionally, until slightly softened and starting to caramelise. Step 9Fill the centre of each Dutch Baby with the caramelised apples and top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingBreakfastBrunchRecipeVegan Dairy free banana bread pancakes by Michael Catling 11 June 2025 A fruity twist on an American classic, this heavenly pancake stack with raspberry coulis is proof that simple ingredients can lead to something spectacular for breakfast, brunch or dessert. When you’re not having a roast dinner on a Sunday, a pile of pancakes for brunch is the next best thing. It needs to be big, bold and utterly delicious – everything this banana bread inspired feast is. Stack the pancakes up high and let the yoghurt and raspberry coulis rain down on them from above. Once you try it, you’ll be stockpiling bananas and making pancakes for brunch every weekend. How To Make Dairy-Free Banana Bread Pancakes Chef Catling’s recipe notes Recipe: Dairy-free banana bread pancakes Frequently asked questions Tips & Notes To Know Use ripe bananas: The riper the banana, the more flavourful your pancakes will be. Overripe bananas are perfect for this recipe as they mash easily and act as a natural sugar substitute. Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to make pancakes, just add the wet ingredients! Don’t overmix the batter: Whisk the wet and dry ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to dense, chewy pancakes. Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate. Resist the temptation to flip or turn the pancakes too soon: Flip them once bubbles start to appear on top and the underside is nice and golden. Banana bread pancakes Serves: 6 Prep time: 5 mins (plus 20 minutes resting time) Cook time: 25 mins 25 mins Pin Print Ingredients For the banana bread pancakes2 very ripe bananas, mashedPinch of mixed spice1/2 tsp ground sweet cinnamon2 tbsp maple syrup2 large free-range eggs, beaten200g self-raising flour1 tsp baking powder150ml oat milk drinkVegetable oil, for frying For the raspberry coulis200g frozen raspberriesLemon juice, to taste1 tbsp maple syrup To serve1 x 500g pot Greek yoghurtLarge handful of walnuts, crumbled2 bananas, sliced Instructions Step 1To make the pancakes, add the mashed bananas to a large bowl and whisk in the mixed spice, cinnamon, maple syrup and eggs until well combined. Step 2Gradually fold in the self-raising flour, baking powder and a pinch of salt, then stir in the oat milk until just combined. Leave to rest in the fridge while you make the raspberry coulis. Step 3Add the frozen raspberries to a small pan and cook gently over a low heat for 5-10 minutes until the raspberries have collapsed and released all their juices. Step 4Stir in the remaining maple syrup and a squeeze of lemon juice to taste, then remove from the heat. Transfer the raspberry coulis to a blender and blitz to a smooth purée. Step 5Pass the coulis through a sieve using a spatula and discard the seeds. Leave the raspberry coulis to cool slightly in a bowl before transferring to a squeezy bottle. Step 6After 20 minutes, remove the pancake batter from the fridge and preheat a large frying pan over a medium heat. Brush lightly with oil and fry heaped tablespoons of batter for 2 minutes or until bubbles form on the top and the undersides are golden. Step 7Flip each pancake and cook for 1-2 minutes or until golden. Keep warm and repeat with the remaining batter. Step 8To plate up, stack the banana bread pancakes on a serving platter and top with two spoonfuls of Greek yoghurt, followed by the chopped walnuts and fresh banana slices. Drizzle over a quarter of the raspberry coulis and serve with the leftover accompaniments on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Bounty overnight oats by Michael Catling 13 June 2025 This is the breakfast of dreams for bounty lovers, combining the creamy texture of overnight oats with the rich, indulgent flavour of chocolate and coconut. Whenever I think of Bounty Milk Chocolate, I think of my dad who eats all the miniatures in a tub of Celebrations. This comforting recipe combines two of his favourite things: chocolate and coconut in three different forms. The coconut milk drink makes the porridge vegan friendly, while the dairy-free cacao powder and cacao nibs adds a touch of richness and decadence to the oats. Simply mix all the ingredients together the night before and you’ll have a healthy breakfast ready and waiting for you in the fridge when you wake up. How To Make Bounty Overnight Oats Chef Catling’s recipe notes Recipe: Bounty overnight oats Frequently asked questions Tips & Notes to Know No cooking is required: As long as you know how to weigh out ingredients, you can make overnight oats in about 2 minutes. Make ahead: You can prepare a big batch of overnight oats in advance and they’ll last for 3-4 days in the fridge. Just divide the mixture between individual jars or containers, so you (and the kids) can grab a portion before you dash out of the door in the morning. Use old-fashioned rolled oats: Avoid instant oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Bounty overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats1 tsp cacao powder10g chia seeds1/2 tsp cacao nibs180ml coconut milk drink1 tsp maple syrup To serve1 tsp coconut flakes, crumbled1 dark chocolate square, grated Instructions Step 1Mix together the porridge oats, cacao powder, chia seeds and cacao nibs in a bowl. Stir in the coconut milk drink and maple syrup and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with coconut flakes and a grating of dark chocolate. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Are Chia Seeds? Chia seeds are the tiny black seeds from the Salvia hispanica plant, which are native to central Mexico. They can be used as an egg replacement in baking, plus they make a great sugar-free jam. Just as important to know is that a handful of chia seeds (25g) contribute almost 9g of fibre and about 25% of your recommended calcium intake. They’re also useful for balancing blood sugar levels and lowering blood pressure. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. 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 BreakfastRecipe Mango and coconut porridge by Michael Catling 11 June 2025 Bring a touch of sunshine to your breakfast table with the tropical flavours of coconut, mango and passion fruit. Nothing says summer to me quite like mango and coconut. I can still taste the most amazing smoothie I had on holiday once, which was garnished with half a passion fruit. I’ve married all three ingredients together to create this wonderfully vibrant porridge, which is both dairy free and vegan friendly. The sweet and sour flavour profile comes from the passion fruit pulp, which adds a pleasing tang and a refreshing, fruity crunch. The colours and flavours will transport you to the Caribbean. How To Make Mango And Coconut Porridge Chef Catling’s recipe notes Recipe: Mango and coconut porridge Frequently asked questions Tips & Notes To Know Don’t add the mango too early: Wait until the last few minutes of cooking to avoid dulling the flavour or turning it stringy. Sweeten lightly (or not at all): The natural sweetness from the passion fruit and mango means you shouldn’t need to reach for extra sugar or syrup. Serve hot or cold: Cold mango and coconut porridge tastes a bit like a tropical rice pudding. Mango and coconut porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 60g rolled porridge oats1/2 tsp vanilla extract1/4 lime, zested180ml coconut milk drink 180ml water 60g mango chunks, finely diced, plus extra to garnish To serve1 passion fruit, flesh only1 tsp coconut flakes, toasted Instructions Step 1Add the porridge oats to a small saucepan and stir in the vanilla extract, coconut milk drink, lime zest and water. Step 2Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 3Once the oats start to thicken (about 5 minutes), add the mango chunks and continue to cook for another 3-5 minutes until thick and creamy. Step 4Loosen with extra milk, if desired, and serve topped with the passion fruit pulp, coconut flakes and extra mango chunks. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastBrunchOne potRecipeVegetarianYeast Free Shakshuka by Michael Catling 20 June 2025 Ditch your morning scrambled eggs for this spicy one-pot wonder. If you’re cooking on a budget, this is one vegetarian dish you need to have in your repertoire. The eggs are gently poached in a smoky tomato sauce, which is packed full of peppers and store-cupboard spices. In North Africa, the dish is eaten for breakfast but it’s perfect for any meal of the day. Just a grab a hunk of crusty bread and get stuck in. How To Make Shakshuka Chef Catling’s recipe notes Recipe: Shakshuka Frequently asked questions Tips & Notes To Know Use a lidded frying pan or skillet: You’ll need to be able to cover the pan towards the end of this recipe – it’s essential for poaching the eggs.Make egg wells: Use a spoon to create little pockets for the eggs to sit in – this helps them to nestle into the sauce and cook evenly. Set a timer: How long you cook your eggs for comes down to personal preference. I like mine when the egg whites have just set and the yolks are perfectly runny, which takes around 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the tomato sauce, even after you take the pan off the heat. Shakshuka Serves: 1 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 tsp olive oil1 banana shallot, finely diced1/4 yellow pepper, deseeded and finely sliced1/4 green pepper, deseeded and finely sliced2 garlic cloves, crushed1/2 red chilli, finely chopped1/2 tsp cumin seeds1/4 tsp fennel seeds1/2 x 400g can peeled tomatoes1 tsp smoked paprika2 frozen spinach cubes1/2 tsp granulated sugar2 large free-range eggs To serve1 lime wedgeSmall handful of fresh coriander, finely chopped Instructions Step 1Heat the olive oil in the pan and toss in the shallot and peppers. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften. Step 2Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more. Step 3Tip in the peeled tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted. Step 4Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 5-8 minutes or until the eggs are just set. Step 5Scatter with fresh coriander before serving and garnish with lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Shakshuka? Shakshuka (or Shakshouka) is a Tunisian breakfast dish in origin, though it is also popular throughout North Africa and in the Middle East. Traditionally, the dish consists of eggs gently poached in a spicy tomato and pepper sauce with plenty of bread on the side to mop up the juices. What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeTurkey Turkey, chorizo and chestnut burgers by Michael Catling 10 June 2025 All the flavours of Christmas packed into a protein-rich burger, flavoured with cranberry sauce and sage. Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you’re looking to cut down on your red meat consumption, plus it uses up that jar of cranberry sauce that has been in your cupboard for far too long. Now, I know what you’re thinking: Turkey is tasteless, dry and a little boring. But mix in a little chorizo? That’s a game changer right there! The fat content in the chorizo not only adds moisture to the turkey mince, but also infuses the patty with deep paprika spice and a smoky kick. Think of it as a flavour booster, built right into each burger. The addition of chestnuts ramps up the fibre content and plays up to the Christmas vibe which is what this burger is all about! How To Make Turkey, Chorizo And Chestnut Burgers Chef Catling’s recipe notes Recipe: Turkey, chorizo and chestnut burgers Serving suggestions Frequently asked questions Tips & Notes To Know Add a pinch of bicarbonate of soda to your burger mix: This brilliant tip from Tom Kerridge helps to bind the proteins in the turkey mince, which stops the burger from sticking to your grill pan. Make it spicy: Add diced jalapeños or a sprinkling of dried chilli flakes to the turkey and chorizo mix. Batch cook: Double the quantities and freeze the extra burger patties. They’ll keep for up to 3 months and just need to be defrosted fully before following step 3. Turkey and chorizo burgers Serves: 2 Prep time: 5 mins, plus 30 mins resting time Cook time: 15 mins 15 mins Pin Print Ingredients 300g turkey breast mince30g Spanish chorizo (spicy), skin removed and diced60g cooked whole chestnuts, finely chopped25g cranberry sauce1/2 tsp onion granules1/2 tsp dried sage1/4 tsp ground allspicePinch of bicarbonate of sodaOlive oil, for brushing To serve2 brioche burger buns1 tbsp caramelised onion chutney1/4 small iceberg lettuce, finely shredded1/4 cucumber, cut into rings1 avocado, stoned and thinly sliced Instructions Step 1Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage, allspice and bicarbonate of soda. Season generously with salt and pepper and use your hands to bring everything together. Step 2Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up. Step 3Heat a griddle pan over a medium-high heat and preheat the oven to 180C. Step 4Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Cook for 3-4 minutes on each side or until nicely charred with bar marks. Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through. Step 5Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured. Step 6Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado. Step 7Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with all the usual sides. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions Lettuce wrapped as a low carb, bunless option. Piled high with homemade chips, onion rings and peas. With a side order of sweet potato wedges, coleslaw and corn on the cob. Frequently Asked Questions How Do I Stop The Burger Patties From Breaking Up? The key to a loose textured burger is to avoid overworking the turkey mince. Use your hands to bring the mixture together, before shaping into patties. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipeSnacks Vanilla and triple chocolate cookies by Michael Catling 28 June 2025 Fill up your biscuit tin with these gooey and totally irresistible cookies, which are packed full of white chocolate and dark chocolate chunks. Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe. The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer. They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough. How To Make Vanilla And Triple Chocolate Cookies Chef Catling’s recipe notes Recipe: Vanilla and triple chocolate cookies Frequently asked questions Tips & Notes To Know Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze. Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie. Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle. Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies. Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool. Vanilla and triple chocolate cookies Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins Pin Print Ingredients 150g butter, softened150g caster sugar2 tsp vanilla extract1 large free-range egg225g plain flour1/2 tsp bicarbonate of soda1/4 tsp salt100g dark chocolate, broken into small chunks100g white chocolate, broken into small chunks1 tbsp cocoa powder Instructions Step 1Line two baking sheets with baking parchment and preheat the oven to 180C. Step 2Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg. Step 3Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder. Step 4Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time. Step 6Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Long Will The Cookies Keep For? Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm. 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 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 DinnerPorkRecipeYeast Free Pork souvlaki with homemade flatbreads and tzatziki by Michael Catling 5 June 2025 Feed the family with this Greek-inspired mezze platter. This is my kind of Greek sharing dish. Big chunks of grilled meat, lots of herbs and spices, and a few different sides to dip into. Naturally, bread has got to feature somewhere on a mezze platter so I’ve created a five-ingredient flatbread which you’ll want to bookmark and save for other recipes. I’ve paired it with a healthy tzatziki and a very affordable pork shoulder, which is marinated and then griddled as a kebab to get those fierce scorch marks. I’ve made the recipe for four, but you can easily scale it up or down depending on the number of guests or the size of your pork shoulder. How To Make Pork Souvlaki With Homemade Flatbreads And Tzatziki Chef Catling’s recipe notes Recipe: Pork souvlaki with homemade flatbreads and tzatziki Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat, especially on a BBQ or in the oven. Leave to soak in water for 30 minutes before threading with the pork and peppers. Choose the right cut of meat: Pork shoulder has more fat and flavour than a piece of tendorloin and is less likely to dry out or overcook. Hydrate your flatbread dough: Don’t over-flour as a wetter, slightly sticky dough creates steam pockets and tenderness. Use a dry, very hot pan or skillet: Flatbreads need that heat burst to puff and char properly. Once bubbles start to form on the surface, that’s your cue to flip and cook the other side. Pork souvlaki with homemade flatbreads and tzatziki Serves: 4 Prep time: 20 mins, plus 1 hour to marinate Cook time: 15 mins 15 mins Pin Print Ingredients 2 tbsp olive oil2 tbsp lemon juice1 tbsp dried oregano1 tsp smoked paprika1/2 tsp cayenne pepper1/2 tsp ground cumin2 garlic clove, crushed500g pork shoulder, cut into 2cm chunks1 yellow pepper, cut into bite-size chunks1 red pepper, cut into bite-size chunks1/2 iceberg lettuce, shredded1 red onion, finely sliced24 cherry tomatoes, halved For the flatbread200g self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp dried oregano1 tsp ground cumin200ml Greek yoghurt (0% fat)Olive oil, for frying For the tzatziki1/2 cucumber250ml Greek yoghurt (0% fat)2 small garlic clove, crushed1/2 tbsp fresh mint, finely chopped Instructions Step 1Mix the olive oil, lemon juice, dried oregano, smoked paprika, cayenne pepper, ground cumin and crushed garlic in a bowl and add the pork shoulder chunks. Coat well and leave to marinate for 1 hour. Step 2To make the flatbreads, place the self-raising flour in a bowl with the baking powder, dried oregano, ground cumin and a good grinding of salt. Fold in the Greek yoghurt using a spatula, then bring everything together using your hands. Step 3Tip the dough out onto a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest in the fridge. Step 4Once the pork has finished marinating, preheat the oven to 180C and heat a griddle pan until smoking hot. Thread the pork onto eight metal skewers, interweaving with red and yellow pepper. Step 5Grill the souvlaki, rotating the meat regularly, for 5 minutes or until charred all over. Transfer to a foil-lined baking tray and finish off in the oven for 10 minutes or until the pork is just cooked through. Step 6To finish the flatbreads, remove the dough from the fridge and divide into four. Roll each piece into a 15cm round, roughly 2mm thick. Step 7Brush the flatbreads lightly with olive oil on both sides and place each one in a hot frying pan (you may need to do this in batches). Cook over a high heat for 2 minutes on each side or until puffed up and golden. Step 8To make the tzatziki, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, garlic and mint and stir well. Season to taste, then decant into a serving dish. Step 9Mix the lettuce with the red onion and cherry tomatoes and divide between plates. Top with the pork souvlaki and serve with the flatbreads and tzatziki on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tzatziki? Tzatziki is a cooling Greek dip or sauce, with a tangy, slightly garlicky taste. It’s most commonly served as a condiment alongside grilled meats or spicy dishes. What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g plain flour. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipeVegan Vegan jam duffins by Michael Catling 11 June 2025 Just as easy to make as ordinary muffins, these sugar-dipped duffins taste every bit as good as jam doughnuts when served warm from the oven. I still remember seeing a duffin for the first time. I was browsing my local coffee shop and I couldn’t quite figure out why it’s taken so long to merge the best bits of a doughnut and muffin together. It’s such a brilliant idea and there’s something incredibly satisfying when you take that first bite and the jam starts oozing out of the centre. The surprise element is such a hit with kids especially and you can really have some fun by using different fillings. My favourite is raspberry jam, but often I’ll mix and match by using a 50/50 split of lemon curd or peanut butter. How To Make Vegan Jam Duffins Chef Catling’s recipe notes Recipe: Vegan jam duffins Frequently asked questions Tips & Notes To Know Use room temperature ingredients: To get the best rise and texture, use room temperature eggs, milk and sunflower spread. Cold ingredients can cause the batter to seize up, leading to uneven mixing and a denser texture. Don’t overmix the batter: Overmixing is the No.1 cause of a dense texture because it activates the gluten in the flour too much. Keep the wet and dry ingredients in a separate bowl and carefully bring them together until just combined. The batter is likely to still be lumpy, not smooth, so don’t worry if there are a few streaks of flour or lumps of batter visible. Aim to fill each case about two thirds of the way full: Overfilling can cause them to rise unevenly, leading to a duffin top that’s too big or uneven, or the batter spilling over. Resist the urge to check on your duffins too early: Like with Yorkshire puddings, opening the oven door before they have fully risen can cause them to collapse. The duffins are done when a cake tester or skewer, inserted into the centre, comes out clean or with a few moist crumbs attached. Cool properly: Once baked, allow your duffins to cool in the muffin tin for around 10 minutes before transferring them to a wire rack. This helps to set the insides and ensures the bottoms don’t get soggy from the steam. Vegan jam duffins Serves: 12 Prep time: 15 mins Cook time: 20 mins 20 mins Pin Print Ingredients 200g self-raising flour100g soft brown sugar1 large free-range egg85g sunflower spread125ml semi-skimmed milk1 tsp vanilla extract1/2 tsp ground sweet cinnamon, plus extra for dusting1 jar of raspberry jam To serveIcing sugar, for dusting Instructions Step 1Preheat the oven to 180C and line a 12-hole muffin tin with muffin or cupcake cases. Step 2Place the self-raising flour, brown sugar, sunflower spread, beaten egg, milk, vanilla extract and cinnamon in a mixing bowl and beat with a whisk until just combined. Step 3Spoon the filling into each case until a third of the way full. Add a heaped teaspoon of jam into the middle of each muffin, then top with more mixture until the filling is covered. Step 4Bake for 20 minutes or until golden, risen and just firm to the touch. Leave the duffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and cinnamon, if desired, before serving. 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. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Chocolate orange overnight oats by Michael Catling 17 June 2025 Bored of toast and cornflakes? Make a batch of chocolate orange overnight oats for a quick and easy breakfast on the go. Because I’m known for being quite healthy conscious, I tend to get a few funny looks from work colleagues whenever they see me tucking into a Tupperware box of chocolate orange overnight oats. But looks can be deceiving and in this case, they are even more delicious and nutritious than you might think. These overnight oats have all the flavours of Terry’s Chocolate Orange, but with far less sugar due to my winning combination of orange juice, cacao powder and cacao nibs. The result is something very special and satisfying indeed. How To Make Chocolate Orange Overnight Oats Chef Catling’s recipe notes Recipe: Chocolate orange overnight oats Frequently asked questions Tips & Notes To Know Plan ahead: Overnight oats are a fantastic time-saver, especially for time-poor parents or workers in the city. Left overnight in the fridge, the oats will absorb the milk and soften, ready to eat the following morning. Use old-fashioned rolled oats: Avoid instant and quick-cook oats (too mushy) or steel-cut (too chewy). Rolled oats give the best texture after soaking. Want it warm? Give the chocolate orange overnight oats a blast in the microwave at 30-second intervals until nicely heated through. Chocolate orange overnight oats Serves: 1 Prep time: 5 mins Pin Print Ingredients 60g rolled porridge oats 1/2 tbsp cacao powder 1/2 tsp cacao nibs 80ml orange juice, freshly squeezed 100ml semi-skimmed milk To serve Maple syrup, to drizzle 1 square dark chocolate, grated 1 orange slice, halved, for garnish (optional) Instructions Step 1 Mix together the porridge oats, cacao powder and cacao nibs in a bowl. Stir in the orange juice and milk and pour into a jar or container. Step 2 Seal and refrigerate overnight. Serve topped with a drizzle of maple syrup and a grating of dark chocolate. Garnish with slices of orange if you want to get all fancy. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Do Overnight Oats Taste Like? The beauty of overnight oats is that they absorb whatever ingredients you put in them. You can make them as healthy (or unhealthy) as you like, but the flavour tends to be richer than a bowl of porridge. They are usually eaten cold, though you can heat them in the microwave if you prefer your oats warm. What Is Cacao Powder? Cacao allows you to get all the benefits of chocolate, but without the refined sugar or saturated fat. It’s the purest form of chocolate and is similar to cocoa powder, but more nutritious because it’s less processed. A small serving is rich in fibre and an excellent source of various minerals, including magnesium, potassium, and selenium. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Can I Use Honey In Place Of Maple Syrup? Yes. 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. How Do I Make Chocolate Orange Overnight Oats Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipeSnacksVegetarianYeast Free Smoked cheese and thyme sablé biscuits by Michael Catling 5 June 2025 These delicate biscuits mimic the butteriness of shortbread, but with the savoury notes of smoked paprika, fresh thyme and cheddar cheese. Batch bake a load for your neighbours at Christmas and you’ll be everyone’s best friend. Best served as a savoury snack with a side of chutneys, these melt-in the-mouth sablé biscuits are an upgrade on your usual cheese and crackers and are so easy to make that you can load your freezer up with the dough, ready to slice-and-bake whenever you need. The smokiness comes from using smoked cheddar cheese and plenty of paprika, which is probably the most-used spice in my entire store cupboard. Package these up for the bank holiday weekend and serve them as part of a picnic spread with friends and family. How To Make Smoked Cheese And Thyme Sablé Biscuits Chef Catling’s recipe notes Recipe: Smoked cheese and thyme sablé biscuits Frequently asked questions Tips & Notes To Know Chill the dough: After forming the dough into a log, chill it for at least 30 minutes. This helps the biscuits hold their shape and improves texture. You can even freeze the dough and slice-and-bake straight from frozen. Just add a few minutes to the cooking time if so. Don’t overbake: Sablés should be delicate and tender, not crisp like a cracker. Store in an airtight tin: Cheese sablés keep well for up to a week in the fridge or 3 months in the freezer once cooked. Smoked Cheese And Thyme Sablé Biscuits Serves: 24 Prep time: 5 mins, plus 30 minutes resting time Cook time: 12 mins 12 mins Pin Print Ingredients 125g wholemeal flour125g plain flour100g cold butter, cut 100g smoked cheddar cheese, grated1 tbsp fresh thyme, leaves only, finely chopped1/2 tsp cayenne chilli powder1 tsp smoked paprika, plus extra for dusting2 medium free-range eggs, yolks onlyOlive oil, for glazing Instructions Step 1Preheat the oven to 200C. Mix the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese, spices and thyme, then add the egg yolks and seasoning and mix well. Step 2Using your hands, bring the mixture together and knead slightly to form a smooth dough. Form into a log shape with a width of about 5cm and wrap in clingfilm. Refrigerate for at least 30 minutes to firm up. Step 3Use a sharp knife to slice ½ cm thick rounds or alternatively, roll the dough out between two sheets of baking parchment and use a 5cm cookie cutter to stamp out the biscuits (this recipe will make around 24 biscuits). Place the biscuits on one or two baking trays lined with baking parchment and brush with olive oil. Step 4Bake for 12-14 minutes until golden brown and slightly puffed up. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack and dusting with smoked paprika. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Are Sablés? Also known as a French butter cookie or Breton biscuit, sablés are a pure butter biscuit originating from Normandy. Sablé means ‘sandy’ in French, which refers to the crumbly, melt-in-the-mouth texture. There are sweet and savoury variations but because neither contain a leavening agent, the biscuits are flat and delicate, rather than fluffy or cake-like. What Should I Do With The Leftover Egg Whites? Get creative! Make meringues, whip up an egg-white omelette, or use to breadcrumb some chicken or tofu for my katsu curry. Fresh egg whites will keep in the fridge for up to 4 days but if you’re not going to use them before then, just decant into an ice cube tray and freeze for up to 12 months. When you’re ready to cook or bake with them, simply thaw in the fridge overnight and use as normal. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastDessertRecipe Caramelised apple, walnut and yoghurt parfait by Michael Catling 28 June 2025 Who says you can’t have dessert for breakfast? These low fat, high protein yoghurt parfaits are super simple to make and are embellished with honey, cinnamon and ginger. This is a trio I never seem to tire of: apples, cinnamon and ginger. It’s a classic combination and one I’ve relied on many times when making porridge, crumble or strudel. All three dishes are what you might bookmark for the winter months, so this recipe is one for the summer. The parfaits are layered with Skyr yoghurt, raisins and caramelised apples, which have been coated in a ginger and cinnamon spice mix. Top with toasted walnuts and a drizzle of honey for a light and healthy breakfast. How To Make My Caramelised Apple, Walnut And Yoghurt Parfait Chef Catling’s recipe notes Recipe: Caramelised apple, walnut and yoghurt parfait Frequently asked questions Tips & Notes To Know Use tart, crisp apples: Granny Smith, Pink Lady or Braeburn apples hold their shape and give that perfect sweet-sour balance. Keep the skin on: Peeling the apple skin off means throwing away most of the fibre. Caramelised apple, walnut and yoghurt parfait Serves: 2 Prep time: 5 mins Cook time: 12 mins 12 mins Pin Print Ingredients 25g walnuts, roughly choppedKnob of butter2 eating apples, skin on40g raisins1/2 tsp ground sweet cinnamon1/4 tsp ground gingerPinch of nutmegRunny honey, to drizzle200g Skyr yoghurt Instructions Step 1Preheat the oven to 180C. Spread the walnuts out on a lined baking tray and roast in the oven, shaking occasionally, until nicely toasted; about 10-12 minutes. Step 2Meanwhile, quarter and core the apples, then thinly slice into wedges. Heat a knob of butter in a saucepan and add the apples and raisins. Sprinkle with the cinnamon, ginger and nutmeg and add a splash of water and a drizzle of honey; about one teaspoon. Step 3Cook the apples over a medium heat for 6-8 minutes, turning occasionally, until slightly softened and caramelised. Leave to cool slightly for a few minutes. Step 4Divide half the Skyr yoghurt between glasses and top with the caramelised apples and raisins. Repeat the layers again, finishing with a drizzle of the apple juices. Top with the toasted walnuts just before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Skyr? Skyr is a super healthy Icelandic yoghurt that is fat free, low in sugar, and packed with protein and probiotics. It has a rich and creamy texture similar to Greek yoghurt, but with a milder, slightly tart flavour. Around four cups of skimmed cow’s milk is required to produce a cup of Skyr, which is pasteurised, has live cultures added, and is then strained. One serving (100g) contains between 9-11g of protein depending on brand. You can find Arla Skyr in all major supermarkets. Can I Substitute Honey For Maple Syrup? Maple syrup is not quite as sweet as honey, so you may want to use slightly more than the amount of honey dictated in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingParty FoodRecipe Banana and dark chocolate flapjacks by Michael Catling 13 June 2025 For non-confident bakers, these healthy flapjacks are practically impossible to mess up. They’re also incredibly hard to resist. One of my earliest memories as a kid was helping my nan bake a large tray of flapjacks, followed by a three-tier Victoria sponge that was overflowing with jam and buttercream in the centre. I just remember seeing golden syrup, butter and a huge pack of sugar lined up the work surface. I knew then that I was going to be eating well that afternoon. Nowadays, I’m more conscious of what I’m putting in my body and how I can add a healthy twist to prevent a big sugar crash in the afternoon. This recipe is yet another in a long line of my creations that uses dates and hot water – rather than golden syrup – to create the simplest, most incredible caramel to help bind the porridge oats together. Adding dark chocolate chips and a couple of bananas into the mix also means you don’t need any additional sugar, plus they help to keep the flapjacks moist without resembling a door stop. Grab one of these before you head out for work in the morning and you can enjoy a healthy breakfast or snack while on the go. How To Make Banana And Dark Chocolate Flapjacks Chef Catling’s recipe notes Recipe: Banana and dark chocolate flapjacks Frequently asked questions Tips & Notes To Know The riper the banana, the better: Next time your bananas look too spotty to eat raw — don’t toss them. They’re at the best for baking and add natural sweetness, as well as moisture to the mixture. Grease and line your tin: A little butter and baking parchment is essential to stop the flapjacks sticking to the sides or bottom of the tin. Just be sure to leave a slight overhang with the parchment so you can lift the slab out easily. Get firm: Use a spatula to really press the mixture down before baking. The more compact the oats are, the easier they’ll be to cut without crumbling. Time it right: Take the flapjacks out while they’re still soft and slightly golden at the edges. They firm up as they cool — not in the oven – so don’t over bake. Banana and dark chocolate flapjacks Serves: 12 Prep time: 10 mins Cook time: 25 mins 25 mins Pin Print Ingredients 4 medjool dates, pitted100g dairy-free butter2 tbsp maple syrup250g jumbo porridge oats100g muesli oats2 very ripe bananas, mashed1 tsp vanilla extract1/2 tsp ground sweet cinnamon50g dark chocolate chips Instructions Step 1Line a square brownie tin with baking parchment and preheat the oven to 190C. Step 2Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool. Step 3In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then do the same with the date caramel. Mix well, then pour the mixture into the prepared tin. Level the top with a spatula and bake in the oven for 18-20 minutes until golden brown and set. Step 4Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to 3 days. Alternatively, freeze and use within one month. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Oats Should I Use For Flapjacks? When combined with syrup, butter, and sugar, rolled or jumbo oats absorb the liquid but maintain their structure, which creates the perfect consistency for traditional flapjacks that are firm but still chewy. Instant or ready oats, on the other hand, can become too soft and almost mushy in texture. Save those for your morning porridge instead. How Do You Ripen Bananas? Put them in a brown paper bag for a day or two. Better stil, bake them unpeeled at 160C for 15 minutes or until blackened. The softer texture will make them easier to mash and incorporate into the batter. Can I Use Honey In Place Of Maple Syrup? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerParty FoodRecipeSidesVegetarian Parsnip, carrot and onion bhaji burgers by Michael Catling 30 May 2025 Sweet carrots and parsnips make a winning combination in my healthy spin on an onion bhaji. Serve with spicy fries in a brioche bun and they’ll beat any veggie burger you’ve ever tasted! I wouldn’t normally mess with a classic, but these parsnip, carrot and onion bhaji burgers might just be my greatest invention. This veggie burger recipe was actually inspired by a curry I had in Madeira, which was topped with crispy strands of deep-fried carrot and parsnip. It was so good that I went back and ordered the dish again… just because of the garnish. I’ve used that as the basis for these three-in-one bhajis burgers, which are baked – rather than deep fried – in an irresistibly light and crispy batter. Veggie burgers have never tasted so good. How To Make Parsnip, Carrot And Onion Bhaji Burgers Chef Catling’s recipe notes Recipe: Parsnip, carrot and onion bhaji burgers Frequently asked questions Tips & Notes To Know Shred and squeeze your vegetables: Grated parsnips, carrots and onions retain a lot of water, which can make the bhajis fall apart or turn soggy. To prevent this, place the grated vegetables in a clean tea towel or cheesecloth and squeeze hard to extract as much liquid as possible. Use gram flour: Chickpea flour is traditional and adds that signature nutty taste. It’s also naturally gluten-free. Want to make them spicier? Add some fresh green chilies or use a sprinkling of deggi mirch (India’s equivalent of cayenne pepper) to the batter. Make ahead: You can prepare the bhaji burgers in advance and even freeze them for another time. Just add an extra 5 minutes to the cooking time when baking straight from frozen. Parsnip, carrot and onion bhaji burgers Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 1 carrot, peeled 1 parsnip, peeled1 red onion1 tsp tandoori curry powder1/2 tsp garam masala1/4 tsp ground turmeric1/2 tsp nigella seeds1/2 tsp cumin seeds50g gram flour1 large free-range eggOlive oil, for brushing Instructions Step 1Preheat the oven at 180C. Grate the onions, carrot and parsnips into a bowl and use a clean tea towel to squeeze and extract as a much liquid as possible from the vegetables. Step 2In a mixing bowl, combine the grated carrot, parsnip and onion with the spices and gram flour and stir well. Mix in the egg and divide the mixture into eight. Step 3Form into patties and place on a baking tray lined with parchment. Brush the tops of the bhaji burgers with olive oil and bake in the oven for 35-40 minutes or until nicely browned and set. Step 4Serve hot with spicy fries, burger buns and plenty of mango chutney and salad. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions 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. What Should I Do With My Vegetable Peelings? Make vegetable crisps for a pre-dinner snack. Simply pat your carrot and parsnip 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 before serving – they’ll be even crispier that way. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerOne potRecipeRisotto Goan chicken risotto by Michael Catling 12 June 2025 All the flavours of an Indian curry are wrapped up in this bold, tangy and aromatic risotto. A risotto has always been the kind of dish that invites creativity. It’s a canvas for flavour and this time, I’m going big and bold with the vibrant, coastal spices of Goa. My fusion twist is studded with chicken thighs and marries the sweetness of coconut milk with the saltiness of shrimp paste and the sourness of Thai fish sauce. The Goan chicken risotto base mellows out the spice of the Goan curry paste, leaving a hum of heat and zing in the background. Serve it with a glass of coconut water and you’ve got a dish that will transport you to tropical climes. How To Make Goan Chicken Risotto Chef Catling’s recipe notes Recipe: Goan chicken risotto What’s the secret to a great risotto (must read) Frequently asked questions Tips & Notes To Know Go vegetation: Substitute the chicken with roasted cauliflower or butternut squash for a plant-based twist. Top it like a boss: Crispy onions are my favourite, but a few toasted peanuts or a swirl of chilli oil would be lovely, too. Goan chicken risotto Serves: 2 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1 tbsp vegetable oil1 banana shallot, finely chopped300ml lighter coconut milk2 garlic cloves, crushed1/2 tsp shrimp paste60g goan curry pasteSmall handful of fresh coriander, leaves and stalks separated, finely chopped150g carnaroli risotto rice2 kaffir lime leaves500ml chicken stock2 skinless chicken breasts, cut into small chunks25g unsalted peanuts70g edamame beans, thawed20 green beans, trimmed and cut into thirds1 tbsp Thai fish sauce1/2 lime, juiced To garnishA few rocket leaves Instructions Step 1Preheat the oven to 200C. Heat the oil in a shallow sauté pan over a low-to-medium heat. Add the chopped shallots and sweat gently for 5 minutes or until soft and translucent but not coloured. Step 2Place a small saucepan over a low heat and bring the chicken stock and coconut milk to a gentle simmer. Spread the peanuts out on a baking tray and roast in the oven for 10 minutes or until golden and toasted. Finely chop and set aside. Step 3Add the garlic, shrimp paste, Goan curry paste and coriander stalks to the shallots and stir-fry until fragrant; about 2 minutes. Turn the heat up slightly and add the carnaroli risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better. Step 4Add a ladleful of coconut broth to the risotto base and stir in the kaffir lime leaves. Cook gently over a low-to-medium heat, stirring regularly, until all the liquid has been absorbed. Step 5Gradually add the remainder of the broth a little at a time. Continue to simmer and stir regularly but not constantly. Once half the broth has been used, add the chicken pieces into the risotto. Step 6By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often. Step 7Bring a pan of water to the boil and cook the edamame beans and green beans for 3 minutes or until tender. Drain and refresh under cold water. Step 8Once the risotto is cooked to your liking, remove the pan from the heat and discard the kaffir lime leaves. Stir in the Thai fish sauce and coriander leaves with the edamame beans and green beans. Squeeze in the lime juice (taste as you go) and season with salt and pepper. Leave the risotto to sit for 5 minutes. Step 9Serve the Goan chicken risotto in bowls, garnished with the roasted peanuts and a few rocket leaves on top. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Consider the cooking time If you throw the chicken in at the start of the process, the meat will be overcooked by the time the dish is finished. Add it halfway through cooking and let it poach in the liquid. 9. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy and loose consistency and enough liquid to create a glossy sauce that coats the rice. 10. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 11. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). Frequently Asked Questions What Is Shrimp Paste? Shrimp paste is a seriously pungent and salty condiment, made from fermented dried shrimp. It is most commonly used in curries, sauces and sambals in Southeast Asian dishes. A little goes a long way, so use sparingly. You can find it in Asian grocers, as well as all major supermarkets. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark CurryDinnerRecipeVeganVegetarian Tofu katsu curry by Michael Catling 14 June 2025 Not just for vegans, this Japanese-inspired katsu curry is packed full of flavour and hidden veggies. Your trip to Wagamama can wait. I used to be a tofu sceptic, unwilling to buy, let alone try, a piece given to me in a vegan restaurant. I’ve since seen the error of my ways. On its own, tofu is bland and unmemorable. Pair it with a funky, katsu curry sauce like this, however, and it becomes a brilliant carrier of flavour, the kind that will keep you coming back for seconds. Take the time to breadcrumb the tofu and you’ll come close to mimicking the look and texture of fried chicken cutlets. Your vegan friends will love you for it! How To Make Tofu Katsu Curry Chef Catling’s recipe notes Recipe: Tofu katsu curry Frequently asked questions Tips & Notes To Know Choose the right tofu: Firm tofu is the one we’re after because of its versatility and ability to holds its shape under high temperatures. Silken tofu is better used for soups and smoothies because of its soft, custard-like texture. Make a big batch of the katsu curry sauce: You’re already going to the effort, so why not double the recipe? The sauce lasts for a week in the fridge and can be used as the moist maker in a katsu sando or salad. Tofu katsu curry Serves: 2 Prep time: 15 mins Cook time: 30 mins 30 mins Pin Print Ingredients For the tofu1 x 280g pack naked firm tofu, cut into fingers50g plain flour30ml dark soy sauce (reduced salt)125g stale wholemeal bread For the katsu curry sauce1 tbsp vegetable oil2 shallots, finely chopped1 garlic clove, crushed2cm piece fresh root ginger, peeled and grated2 tbsp mild curry powder1 tsp ground turmeric1 tbsp plain flour300ml vegetable stock100ml coconut milk1 tsp dark soy sauce (reduced salt)1 tsp palm sugar To serve150g basmati rice60g frozen edamame beans1 tbsp black sesame seeds2 spring onions, finely sliced Instructions Step 1Preheat the oven to 200C. Step 2In a large bowl, mix the flour with enough water to make a runny batter (the consistency should be like double cream). Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations. Toss the tofu fingers in the soy sauce, then dip each piece in the batter. Step 3One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in the oven for around 30 minutes, turning once, until golden brown. Step 3To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant. Step 4Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and blitz with a hand blender until silky smooth. Step 5Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside. Step 6To serve, divide the rice between bowls and top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans and spring onions before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tofu? Tofu, or bean curd, is a high-protein, low-fat meat substitute, made by curdling fresh soy milk and pressing the curds into solid blocks, similar to how cheese is made from milk. The amount of pressing determines the final texture (soft or firm). Soft (or silken tofu) is often used as a replacement for dairy in recipes, whereas firm tofu is denser and easier to slice and cook, making it great for scrambling, stir-frying, grilling or adding to (miso) soups. Tofu is neutral in flavour, meaning it absorbs the spices, seasonings and sauces it’s cooked with. You can use it instead of chicken in a variety of dishes, starting with my katsu curry. The Turmeric Has Stained My Hand Blender Yellow. What Should I Do? This is the bane of my life. I now have one wooden spoon and one blender which I use specifically for curries as a result of the staining. If you act quickly enough, you can remove some of that yellow tinge by rinsing your hand blender immediately under warm water with a little baking powder. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. 0 comment 0 FacebookTwitterPinterestEmail
