Bookmark BakingChristmasParty FoodRecipe Apple and walnut spring rolls by Michael Catling 18 June 2025 Switch up your traditional spring rolls with these apple pie inspired filo parcels. If you like filo pastry and love apple pie, you’re going to fall head over heels for these fruit and nut parcels. Two apples and a handful of raisins are gently stewed in a cinnamon and ginger spice mix, before being wrapped and baked – samosa style – in filo pastry with a surprise walnut crumb inside. Serve with Greek yoghurt for a healthy dessert, or on their own as an afternoon pick me up treat. How To Make Apple And Walnut Spring Rolls Chef Catling’s recipe notes Recipe: Apple and walnut spring rolls Frequently asked questions, including how to stop filo pastry from ripping Tips & Notes To Know Use crisp apples: Granny Smith, Pink Lady or Braeburn work well; they hold their shape and balance the sweetness with tartness. Keep the filo pastry covered: The sheets dry out fast, so cover unused wrappers with a damp tea towel while assembling. Cool the apple mixture before rolling: The steam can rip the filo pastry and make it more difficult to roll, too. Apple and walnut spring rolls Serves: 4 Prep time: 20 mins Cook time: 20 mins 20 mins Pin Print Ingredients 2 eating apples, skin on and cut into small chunks1 tsp ground sweet cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg30g raisins1 tbsp water1 tbsp maple syrup25g walnuts, roughly chopped2 sheets filo pastryMelted butter, for brushingSoft brown sugar, for dusting To serveGreek yoghurt (0% fat)Fresh mint leaves, to garnish Instructions Step 1Remove the filo pastry from the fridge. Heat a non-stick saucepan over a medium heat and add the apples chunks. Sprinkle with the cinnamon, ginger and nutmeg and stir in the raisins, water and maple syrup. Step 2Continue to cook the apples, stirring occasionally, for about 5 minutes or until slightly softened and caramelised, but still holding their shape. Remove the pan from the heat and leave to cool. Step 3Preheat the oven to 180C. Lightly brush one sheet of filo pastry with butter and fold in half vertically. Step 4Place a quarter of the walnuts along the short edge of the filo, leaving a 2cm border on each side, and top with a quarter of the apple mixture. Lightly brush the edges with butter and carefully tuck in the sides. Fold the filo over the filling and roll up into a tight cigar shape. Step 5Transfer the spring roll to a greased baking tray, seam-side down, and repeat with the remaining filo pastry, walnuts and apple mixture. Step 6Brush the tops of each apple and walnut spring roll with butter and sprinkle with soft brown sugar. Bake in the oven for 15-20 minutes or until crisp and golden. Leave to cool for 5 minutes, then garnish with mint leaves before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Cracking And Ripping? I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. 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 DinnerLambOne potRecipeYeast Free Double-cooked Lancashire hotpot by Michael Catling 20 June 2025 Introducing the juiciest, most incredible way to cook lamb shoulder, with some seriously supercharged potatoes, carrots and onions layered between it. This hotpot is a one of those family favourites that’s simple to cook, but still gives off cheffy, bistro vibes when served at the table. I’ve gone all out by using lamb shoulder instead of mince and slow cooked it on the bone for 4 hours, so you’re left with some seriously tender meat and flavour-packed veggies. This part is best made a day in advance, so treat it as a weekend project and you can plan it in for Sunday lunch. The lamb is then shredded and sandwiched between thinly sliced potatoes in a casserole dish, so the bottom layer soaks up all the gravy goodness and the top turns golden and crisp. Your normal roast potatoes have got nothing on this! How To Make Double-Cooked Lancashire Hotpot Chef Catling’s recipe notes Recipe: Double-cooked Lancashire hotpot Frequently asked questions Tips & Notes To Know Use cheaper cuts of lamb: Go for shoulder, neck or chops (bone-in if possible). These cuts have more flavour and stay tender after slow cooking. You can even add extra root vegetables, like carrots, parsnips and butternut squash, to help bulk out the dish. Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting. Got a mandolin? Now’s the time to use it. Slice the potatoes thinly and evenly so they cook at the same rate. Make ahead: This dish reheats beautifully and even improves in flavour the next day. Let it sit before serving: Rest the hotpot for 5 minutes after cooking to let the juices settle. This makes it easier to serve at the table. Double-cooked Lancashire hotpot Serves: 4 Prep time: 10 mins Cook time: 5+ hours 5+ hours Pin Print Ingredients 2 red onions, finely sliced4 rainbow carrots, peeled and cut into chunks1/2 garlic bulb, peeled and crushed2 dried bay leavesFew sprigs of fresh rosemary, leaves picked and finely choppedFew sprigs of fresh thyme, leaves picked750ml hot lamb stock1 tbsp tomato purée1.5kg lamb shoulder, bone in150ml red wine (I use red grape juice to keep it non-alcoholic and yeast-free)1 tbsp plain flour4 medium potatoes, peeled and thinly sliced into rounds30g butter, melted1 tbsp parmesan cheese, grated To serveFew sprigs of flat-leaf parsley, finely chopped Instructions Step 1Preheat the oven to 150C. Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in the oven for 4 hours or until the meat easily pulls away from the bone. Step 2Leave to cool, then chill in the fridge overnight so the fat hardens up around the lamb. Step 3Remove the lamb from the fridge and carefully remove the thin layer of fat on top with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside. Step 4Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red wine. Top up with the leftover stock to make 500ml of liquid and set aside. Step 5Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes. Step 6Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste. Step 7Preheat the oven to 180C. To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes. Step 8Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese. Step 9Bake the Lancashire hotpot in the oven for 60 minutes or until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end. Leave it to sit for 5 minutes, then garnish with chopped parsley before serving at the table. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is A Lancashire Hotpot? A Lancashire Hotpot is so much more than just meat, potatoes and vegetables. It’s a northern classic, celebrating lamb or mutton which is braised in its own juices until the meat pulls apart and melts in your mouth. The stew is sandwiched between layers of thinly sliced potatoes, so the top half crisps up in the oven while the meat and vegetables simmer below. It’s the perfect dish for the winter and a proper crowd pleaser for a dinner party. Is This Lancashire Hotpot Yeast Free? It can be if you leave out the red wine and use a yeast-free stock. Homemade is best, but Kallo also produce yeast-free stock cubes. They are quite salty, so taste as you go before adding extra salt. More expensive versions you can try include M&S frozen bone broth (chicken or beef) and Freja chicken bone broth. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BakingDessertRecipeYeast Free Spiced apple strudel by Michael Catling 24 June 2025 Soft apples, warming spices, sticky caramel and flaky filo pastry. What’s not to like? Packed full of fruit, nuts and Christmas spice, an apple strudel is basically Austria’s version of an apple pie and uses filo pastry and plenty of melted butter to give it that signature flaky texture. If you’ve never worked with filo before, it can be a bit fiddly to handle, but just know that any cracks can be easily hidden by the other sheets below or on top. Once rolled, the strudel blooms into light, crisp sheets that contrast beautifully with the soft apple and raisin filling. Custard and ice cream is optional, but highly recommended. How To Make Spiced Apple Strudel Chef Catling’s recipe notes Recipe: Spiced apple strudel Frequently asked questions, including how to stop filo pastry from ripping and cracking 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. The healthier choice: Despite the added butter, filo is far lower in saturated fats than puff and shortcrust pastry. Don’t skip the breadcrumbs: They soak up the apple juices and stop the pastry from going soggy. Seal the ends well: Tuck and fold the edges of the pastry to keep the filling in while baking. Cool before slicing: It’s easier to cut and the filling sets a little as it cools. How Long Does An Apple Strudel Keep For? Best kept in the fridge, an apple strudel will still be good to eat for up to 3 days. You can then reheat it in the oven at 180C for 10-15 minutes to crisp up the filo again. Spiced apple strudel Serves: 6 Prep time: 5 mins Cook time: 55 mins 55 mins Pin Print Ingredients 5 Pink Lady apples (about 700g), skin on and diced into small chunks50g golden caster sugar1 tsp sweet cinnamon, plus extra for dustingPinch of nutmeg1/2 tsp vanilla extract60g raisins1/2 lemon, juice and zest25g breadcrumbs30g walnuts, coarsely chopped6 sheets of filo pastry50g butter, melted, plus extra for frying1 tsp granulated sugar To serveIcing sugar, for dustingGreek yoghurt or vanilla custard (optional) Instructions Step 1Remove the filo pastry from the fridge. Place the apple slices in a bowl and mix with the golden caster sugar, cinnamon, nutmeg, vanilla extract, raisins, and lemon juice and zest. Set aside. Step 2Heat a knob of butter in a large frying pan and toast the breadcrumbs. Transfer to a ramekin and set aside. Step 3In the same pan, add another knob of butter and arrange the apples cut side down. Cook gently for 10 minutes, stirring occasionally, or until the apples are nicely caramelised, but still holding their shape. Stir in the chopped walnuts and leave to cool. Step 4Preheat the oven to 180C. On a clean tea-towel, lay a sheet of filo pastry in the centre and brush lightly with the melted butter. Lay another sheet on top and repeat with the rest of the filo. Scatter the breadcrumbs all over, then pile the apple filling along the shorter edge, leaving a slight border at the sides. Step 5Using the tea towel, roll the pastry up tightly to enclose the filling, tucking the sides in as you go. Place the apple strudel on a lined baking tray, seam-side down, and brush the top with the remaining melted butter. Scatter over the granulated sugar and bake for 35 minutes or until golden and crisp on top. Step 6Leave to cool at room temperature before dusting with icing sugar and cinnamon. Serve with custard or Greek yogurt. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do You Stop Filo Pastry From Ripping And Cacking? I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry. Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out. Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it. 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 finished dish. Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance and texture of a wide range of dishes. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerLambRecipeYeast Free Lamb steaks with green tahini and roasted vegetables by Michael Catling 6 June 2025 A zingy lemon and tahini sauce takes your regular steak and chips to new heights in this date night platter for two. This is date night, done right. A huge Middle Eastern platter of lean lamb steaks, flavoured with garlic and rosemary, and accompanied by as many roasted vegetables as you can fit onto a large serving platter. The more colour, the better, so fill your roasting tin up with whatever is in season and let your imagination run wild. The only non-negotiable is my glorious green tahini sauce, which is good enough to be bottled and sold for a pretty penny. Any leftovers are gorgeous drizzled over your morning poached eggs. How To Make Lamb Steaks With Green Tahini And Roasted Vegetables Chef Catling’s recipe notes Recipe: Lamb steaks with green tahini and roasted vegetables Frequently asked questions, including how to nail the perfect cook on your steak 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. Don’t crowd your traybake: You want your vegetables to caramelise, not steam, so make sure there’s enough space for the air to circulate. Use two trays if needs be. It’ll be worth the extra washing up. No colour, no flavour: A good sear makes a great steak so get your pan smoking hot and don’t turn your steak until those char marks are visible. Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes. This gives the muscle fibres time to relax so the juices settle back into the meat, rather than leaching out onto your 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. Lamb steaks with green tahini and roasted vegetables Serves: 2 Prep time: 10 mins Cook time: 45 mins 45 mins Pin Print Ingredients 2 medium sweet potatoes, skin on, cut into thin slices2 parsnips, peeled and cut into spears1 large carrot, peeled and cut into large batons1 tbsp olive oil, plus extra for frying1 tsp smoked paprika4 radishes1 red onion, cut into 4 wedges2 lamb steaks1 tbsp butter1 sprig fresh rosemary3 garlic cloves, peeled and halved6 broccoli florets For the green tahini sauce30ml tahini pasteSmall bunch of fresh coriander, choppedSmall bunch of fresh flat-leaf parsley, chopped1 tsp extra-virgin olive oil1 lemon, juiced to taste Instructions Step 1Preheat the oven to 200C. Step 2Coat the parsnips, sweet potato slices and carrots with half a tablespoon of olive oil and the smoked paprika. Season and place in a roasting tin. Mix well and roast in the oven for 40-45 minutes, turning once, until tender and caramelised. Step 3Place the radishes and red onions in a separate baking tray with the remaining olive oil and some seasoning. Roast in the oven for 25-30 minutes until the onions are caramelised. Step 4To prepare the lamb steaks, rub with a drizzle of olive oil on both sides and season with salt and pepper Step 5Preheat a griddle pan over a high heat. Add the lamb steaks and cook for 3-4 minutes on each side, depending on the thickness (see below). Step 6Throw in the butter, garlic and rosemary for the last 45 seconds of cooking and tilt the pan slightly to baste the steaks in the juices. Step 7Transfer each steak to a chopping board and leave to rest while you steam the broccoli over a pan of boiling water for 4-5 minutes until tender. Step 8To make the green tahini sauce, add the tahini paste, coriander, parsley and extra-virgin olive oil to a blender and squeeze in the lemon juice to taste. Season and blitz to a smooth, runny consistency before decanting into a small ramekin. Step 9Slice the lamb steaks against the grain and serve on a platter alongside the roasted vegetables, the steamed broccoli and the green tahini sauce. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know When 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 What is Tahini?Tahini is a rich, thick and creamy paste made from ground sesame seeds. It has a mild, nutty and slightly bitter taste, with a texture similar to that of peanut butter. It’s a staple ingredient in hummus and baba ganoush, plus it’s suitable for gluten free and vegan diets. You can buy it readymade in jars or make your own by toasting sesame seeds and grounding them to a smooth paste. How Long Will The Green Tahini Sauce Last For? The green tahini sauce keeps for up to a week in the fridge. It tastes particularly good drizzled over poached or scrambled eggs or as a moist-maker in a chicken wrap. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChristmasParty FoodRecipeSnacksYeast Free Gingerbread nuts by Michael Catling 3 June 2025 Transform a boring pack of nuts into something special (and incredibly moreish) with my quick and easy gingerbread marinade. There’s a reason this is my most requested recipe among friends and family. The spiced gingerbread glaze is an absolute game-changer and turns a boring pack of nuts into something incredibly addictive. All the ingredients are tossed together in a bowl and then chucked onto a baking tray. It really is that simple. From start to finish, it takes 25 minutes to prep and cook. And I promise the flavour is better than any shop-bought versions. Last Christmas one of my friends devoured a whole 250g bowl in one sitting, which tells you everything you need to know about how good these nuts are. Try making a big batch and portioning them out into bags to gift at Christmas. You’ll be everyone’s favourite person if you do. How To Make Gingerbread Nuts Chef Catling’s recipe notes Recipe: Gingerbread nuts Frequently asked questions Tips & Notes To Know Don’t overcrowd the tray: Always spread the nuts out in a single, even layer on a baking tray. This ensures they roast evenly and don’t steam. Season liberally: A generous sprinkling of sea salt at the end adds little pops of savoury crunch and elevates the sweetness of the marinade. Fine sea salt also clings better to oven-roasted nuts than standard table salt. Cooling is critical: Nuts continue to cook after coming out of the oven and harden up as they cool. Don’t panic if they seem soft straight out of the oven. Store in an airtight container: Avoid the fridge as the moisture can cause the nuts to lose their crunch. Place the container in a cool, dark place and they’ll typically last for about 2 weeks (though they often get eaten much sooner!). Gingerbread nuts Serves: 10 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 250g unsalted mixed nuts (almonds, cashews, pecans, walnuts and hazelnuts)75ml maple syrup1 tsp olive oil1 tsp ground ginger1/2 tsp ground sweet cinnamon1/4 tsp ground mixed spice Instructions Step 1Preheat the oven to 180C. Step 2In a bowl, whisk the maple syrup, olive oil, ginger, cinnamon and mixed spice together to combine. Add the mixed nuts and stir well to coat. Step 3Tip the nuts onto a baking tray lined with parchment and spread out evenly. Step 4Roast in the oven for 20 minutes, turning once, until golden, sticky and bubbling. Step 5Sprinkle generously with sea salt and set aside for at least 5 minutes to cool and harden up 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 ChristmasDinnerRecipeTurkey Hoisin turkey stir-fry by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Hoisin Turkey Stir-Fry Chef Catling’s recipe notes Recipe: Hoisin turkey stir-fry Serving suggestions Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. 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. 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 overcook the turkey: It’s already cooked so you’re just heating it through. Hoisin turkey stir-fry Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Raspberry and almond butter porridge by Michael Catling 9 June 2025 Brighten up your morning bowl of porridge by combining raspberries with almond butter – a match made in heaven. I eat porridge and some kind of nut butter pretty much every morning. Rarely will I combine the two together, except when I’m making this PB&J inspired porridge. Raspberries are the star of the show here, but you can just as easily swap them out for strawberries, blackberries or blueberries. Either way, the oats are mixed with vanilla, fibre-boosting chia seeds and honey, which is key to balancing the sharpness of the berries. Finish with a generous drizzle of almond butter and homemade raspberry sauce before digging in. You’ll thank me later. How To Make Raspberry And Almond Butter Porridge Chef Catling’s recipe notes Recipe: Raspberry and almond butter porridge Frequently asked questions Tips & Notes To Know Mix and match: Fresh raspberries are unmatched in terms of sweetness, but they’re not always readily available outside of the summer months. Frozen berries are often cheaper, easier to store, and they come pre-washed. Use them to make the raspberry sauce and keep some fresh raspberries in reserve as an extra topping. Love your leftovers: This recipe makes more raspberry sauce than you need and keeps for up to 2 weeks in the fridge. It’s delicious on pancakes, waffles and rice pudding. Grab yourself a bag of chia seeds: Not only are they high in omega 3s and fibre, but they also act as a thickening agent when making fruit compotes, sauces or jams. Use in place of pectin and you’ll save yourself a lot of time. Raspberry and almond butter porridge Serves: 1 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients For the raspberry sauce 250g fresh or frozen raspberries1 heaped tbsp maple syrup1 tbsp chia seeds For the porridge 60g rolled porridge oats1/2 tbsp chia seeds1/2 tsp vanilla extract1 tsp maple syrup180ml semi-skimmed milk180ml water To serveSmall handful of fresh raspberries 1 tsp flaked almonds, toasted1 tbsp almond butter Instructions Step 1For the raspberry sauce, place the raspberries in a small saucepan with the maple syrup and slowly bring to the boil. Turn down to a simmer and cook gently for 10 minutes, stirring regularly, until the fruit has broken down. Step 2 Mash the raspberries with a fork, then stir in the chia seeds. Continue to cook for 5 minutes until the mixture has thickened, then remove from the heat. Blitz to a smooth consistency, if desired, and pour into a bowl (it will thicken even more as it cools). Set aside. Step 3For the porridge, add the rolled oats to a small saucepan and stir in the chia seeds, vanilla extract, maple syrup, milk and water until well combined. Step 4 Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 5Loosen with extra milk, if desired, and serve topped with the fresh raspberries, flaked almonds and a generous drizzle of almond butter and the raspberry sauce. 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. How Do I Make It Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. Can I Substitute The Almond Butter For Another Nut Butter? Recipes are basically just guidelines, which you can interpret according to your taste, preferences and availability. If you prefer, substitute almond butter for peanut butter, cashew butter or even Nutella if you fancy something sweeter. 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. 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 BreakfastRecipeYeast Free Apple and blackberry porridge by Michael Catling 4 June 2025 Who says you can’t have a dessert for breakfast? This apple and blackberry porridge has all the flavours of a winter crumble, but minus the added sugar and calories. I don’t subscribe to sticking with the tradition of oats, water and little else. This apple and blackberry porridge is basically a rife on a crumble and allows me to get on with a few other jobs while the apples and honey are bubbling away in their own juices. I save half for the top and use the rest as the base for the porridge. You can then go to town on the toppings (think pecan nuts and granola) to really capture the essence of a crunchy, crumble top. It’s my go-to recipe in the winter and leaves the house beautifully perfumed with ginger and cinnamon. How To Make Apple And Blackberry Porridge Chef Catling’s recipe notes Recipe: Apple and blackberry porridge Frequently asked questions Tips & Notes To Know Go nuts: I always insist on having some kind of crunch with my porridge. Usually it’s a toss-up between flaked almonds, walnuts or pecans, but the caramel-notes of the latter just edge it for me. They complement the tartness of the apples and berries perfectly. Make ahead: You can batch cook the apple compote and store in the fridge for up to 5 days. It goes great with pancakes and rice pudding. Picture perfect: I favour frozen blackberries over fresh for so many reasons nowadays, namely the price, convenience and shelf life. Stirring them into the porridge right at the end means they break down slightly, releasing their juices which then bleed beautifully into the porridge. Apple and blackberry porridge Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1 eating apple (I used Pink Lady), cored and diced into 1cm cubes1/2 tsp ground sweet cinnamon1/4 tsp ground gingerPinch of nutmeg1 tsp runny honey60g rolled porridge oats1/2 orange, zest and juice180ml semi-skimmed milk180ml waterSmall handful of frozen blackberries To serve1 tbsp pecan nuts, toastedSmall handful of granola (no added sugar) Instructions Step 1Add the diced apple to a small saucepan with the ground cinnamon, ginger, nutmeg, honey and a splash of water. Pop a lid on and stew over a low heat, stirring occasionally, for 5 minutes until the apples have started to soften. Step 2Reserve half the apple mixture for later, then add the rolled porridge oats, orange juice and zest, milk and water to the pan. Step 3Set over a low-to-medium heat and bring to a gentle simmer, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4After 4 minutes, add the frozen blackberries with a pinch of salt and continue to cook the porridge for 3-4 minutes or until thick and creamy, Step 5Meanwhile, place the pecans in a small frying pan and toast over a medium heat for about 2 minutes. Tip onto a board and roughly chop. Step 6Loosen the porridge with extra milk, if desired, and decant into a bowl. Spoon the reserved apples over the top with a small handful of granola and the toasted pecan nuts. 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. Can I Use Maple Syrup In Place Of Honey? Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price. How Do I Make Apple And Blackberry Porridge Vegan And Dairy Free? Use maple syrup instead of honey and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BreakfastRecipe Caramel mocha porridge by Michael Catling 9 June 2025 Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast. Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha. Don’t hold back on the coffee if you like your caramel mocha porridge extra strong. How To Make Caramel Mocha Porridge Chef Catling’s recipe notes Recipe: Caramel mocha porridge Frequently asked questions Tips & Notes To Know Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar. Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes. Want more of a latte vibe? Froth a little milk and pour over the top before serving. Caramel mocha porridge Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 4 medjool dates, finely chopped400ml water1/2 tsp ground sweet cinnamon2 tsp cocoa powder1 tsp cacao nibs120g rolled porridge oats350ml semi-skimmed milk1/2 tsp vanilla bean paste2 tsp coffee extract To serve1 banana, finely sliced2 tbsp pecan nuts, roughly chopped Instructions Step 1Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more. Step 2Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat. Step 3Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans. 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. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. 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. Where Can I Buy Coffee Extract From? Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water. How Do I Make Caramel Mocha Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeVeganVegetarianYeast Free Whole pumpkin stuffed with mixed grains and chestnuts by Michael Catling 1 September 2025 For a stunning meat-free roast, try this whole-roasted pumpkin with a Middle-Eastern inspired stuffing. Pumpkins aren’t just for Halloween. There are multiple varieties available during the autumn months and so many brilliant ways that you can bring them to life. This is one of my favourites: A whole roasted pumpkin that has been stuffed with all manner of goodies. It has a few flavours of Christmas (think cranberries, nutmeg and chestnuts), but with a strong Middle Eastern twist thanks to the vibrancy of the pomegranates, herbs, and a good whack of lemon juice. Make it for your next dinner party and everyone will be talking about it. How to Make My Whole Pumpkin Stuffed With Mixed Grains And Chestnuts Chef Catling’s recipe notes Recipe: Whole pumpkin stuffed with mixed grains and chestnuts Frequently asked questions Tips & Notes To Know Prioritise taste: Large, halloween-style halloweens, known as Jack o’ Lantern, might be good for carving, but they’re watery and often bland. Try to seek out smaller varieties if you can, like Crown Prince, Uchiki Kuri or Kabocha, which are sweeter and fuller in flavour. Got leftovers? Store the stuffed pumpkin in the fridge for up to 4 days and build your own salad or grain bowl using extra veggies and maple-glazed halloumi. Whole pumpkin stuffed with mixed grains and chestnuts Serves: 4 Prep time: 5 mins Cook time: 1 hour 1 hour Pin Print Ingredients 1 small-to-medium sized pumpkin2 tbsp olive oil30g walnuts, crumbled2 baby shallots, finely chopped1 x 250g microwavable pack of mixed grains1 garlic clove, crushed100g cooked chestnuts, sliced1/4 tsp chilli powderPinch of nutmeg30g dried cranberriesSmall handful of fresh flat-leaf parsley, finely chopped1/2 lemon, zest and juice To serve1 tbsp pomegranate seedsPomegranate molasses, to drizzle Instructions Step 1Preheat the oven to 180C. Wash the outside of the pumpkin thoroughly, then cut the top off. Scoop out the seeds and stringy bits inside, and save the former to roast later if you like. Rub the inside, outside and the pumpkin lid with 1 tablespoon of olive oil and plenty of seasoning. Step 2Place the pumpkin and lid on a baking tray and roast in the oven for about an hour. It’s ready when you can easily pierce through the skin with a knife and the flesh is soft, but not collapsing. Step 3Spread the walnuts out on a lined baking tray and toast in the oven for 10-15 minutes, shaking occasionally to stop them from scorching. Step 4Once the pumpkin is almost cooked, heat the remaining olive oil in a small frying pan over a medium heat and add the shallots. Sauté for 5 minutes or until soft but not coloured. Empty the packet of mixed grains into the pan and stir in the garlic, chestnuts, chilli powder and nutmeg. Cook for 2 minutes more. Step 5Add the cranberries, parsley, walnuts and the lemon zest and juice to the pan and toss everything together. Step 6Fill the pumpkin cavity with the stuffing and prop the lid on the side. Scatter over the pomegranate seeds and drizzle generously with the pomegranate molasses. Cut into large wedges to serve. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Should I Do With The Pumpkin Seeds? Don’t toss them away. They make a brilliant and healthy snack that is rich in fibre and magnesium. Simply pat the seeds dry with kitchen paper and spread out on a baking tray. Toss with a little olive oil, seasoning and smoked paprika and roast in a preheated oven at 180C for 15-20 minutes, stirring halfway, until nicely golden and crisp. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Party FoodRecipeSidesStarterVeganVegetarianYeast Free Baked onion bhajis by Michael Catling 5 June 2025 Falafels have had their moment; make a big batch of my healthy bhajis for tonight’s dinner party and wrap the leftovers in a garlic naan for tomorrow’s lunch. Best. Wrap. Ever. I love an onion bhaji as much as the next man, but they can be an absolute mess to make at home. I’ve started baking them as opposed to deep-frying for that very reason and I would probably say this is the side dish I make the most on repeat now to accompany my Friday night curry. Salting the onions first and leaving them for a good 20 minutes is key to drawing the moisture out and creating a light and crispy batter which is also gluten free. Be sure to serve the bhajis alongside my quick and easy cucumber raita, which is so good you could probably bottle it! Any leftovers can then be used to make a bhaji and raita naan wrap for tomorrow’s lunch. How To Make Baked Onion Bhajis Chef Catling’s recipe notes Recipe: Baked onion bhajis Frequently asked questions Tips & Notes To Know Salt your onions first: Doing so draws the moisture out and helps them soften, making for a better texture in the batter. Don’t make your batter too wet: The water content in the onions is usually enough to bind the bhajis. Only add a tiny splash of water if the mixture is too dry, otherwise you’ll make the bhajis soggy. The batter should cling, not drip. Shape loosely: Don’t compact them too tightly – keep them rough and jagged so they crisp up around the edges. Make ahead: You can prepare the bhajis in advance and even freeze them for another time. Just add an extra 5 minutes to the baking time when cooking from frozen. Baked onion bhajis Serves: 4-5 Prep time: 10 mins, plus 1 hour resting time Cook time: 35 mins 35 mins Pin Print Ingredients 1 white onion, finely sliced2 red onions, finely sliced1/2 tsp smoked salt1/2 tsp cumin seeds1/2 tsp coriander seeds75g gram flour1/2 tsp baking powder1 green chilli, finely chopped1/4 tsp ground turmeric1/2 tsp garlic granules1 tbsp fresh coriander, finely chopped For the raita150ml Greek yoghurt (0% fat)1/2 cucumber, gratedLarge handful of fresh mint, finely chopped1/2 lemon, juiced Instructions Step 1Place the sliced onions in a bowl and coat with the smoked salt. Leave to sit for an hour, then squeeze the onions to release the excess water. Step 2Preheat the oven to 200C and line one baking tray with baking parchment. Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder. Step 3Sift the gram flour and baking powder into a clean bowl, then add the green chilli, turmeric, garlic granules, fresh coriander, and the crushed cumin and coriander. Season with salt and stir in the onions and the onion juice. Step 4Bring the mixture together with your hands, adding a little water if it feels too dry. Lightly oil your hands and roll the onion bhajis into 10 equal-sized balls. Place on the baking tray and brush the tops with olive oil. Bake the onion bhajis for 30-35 minutes, turning halfway, until crisp and caramelised. Step 5To make the raita, combine the Greek yoghurt with the grated cucumber, mint and lemon juice. Season to taste with salt and serve alongside the onion bhajis for an easy starter or side dish. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Raita? Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango). Traditionally it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab. What Is Gram Flour? Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder. Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods sections. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefDinnerOne potRecipeSlow cooking Slow cooked beef chilli tacos by Michael Catling 14 June 2025 The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is 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. It 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 CurryDinnerLambRecipeYeast Free Lamb biryani by Michael Catling 5 June 2025 Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. Comfort food doesn’t get much better than this. I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food. Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands. I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven. This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish. How To Make Lamb Biryani Chef Catling’s recipe notes Recipe: Lamb biryani Serving suggestions Frequently asked questions Tips & Notes To Know Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky. Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow. Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside. Lamb biryani Serves: 4 Prep time: 15 mins, plus 2 hours for marinating Cook time: 3 hours 3 hours Pin Print Ingredients For the marinade125ml natural yoghurt (0% fat)1 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/2 tsp cayenne chilli pepper1/4 tsp ground turmeric1/2 tbsp smoked paprika1/2 tbsp lemon juice1 garlic clove, crushed500g lamb neck, trimmed of fat and cut into chunks For the curry1 tbsp olive oil, plus extra for greasing2 white onions, finely sliced4 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped2 tbsp tikka curry paste1/2 tsp cumin seeds1 tsp ground turmeric350ml lamb stock8 dried curry leaves For the rice1 mug brown basmati rice3 mugs vegetable stock1 cinnamon stick2 cardamon pods2 dried bay leaves75ml semi-skimmed milkPinch of saffron75g raisins1 carrot, peeled and grated1/2 lemon, zested1 tbsp fresh coriander, finely chopped To serve2 tbsp pomegranate seeds25g cashew nuts, toasted Instructions Step 1For the marinade, place the yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic. Step 2Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight. Step 3Rinse the rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients. Step 4Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy based frying pan with a tight-fitting lid. Add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside. Step 5Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more. Step 6Pour in the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened. Step 7After 1 hour, add the rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente. Step 8Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves. Step 9Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside. Step 10To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins. Step 11Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander. Step 12Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes. Step 13Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions With a side order of garlic and coriander naan breads and onion bhajis. As part of a thali with a chicken korma and prawn tikka masala. Frequently Asked Questions What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Is Saffron? Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas. These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour. How Do You Use Saffron In A Dish? Soak the saffron threads in a small amount of warm water, milk or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerOne potRecipe Easy chicken korma by Michael Catling 9 June 2025 Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy. This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt. The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes. Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum. Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning. How To Make Easy Chicken Korma Chef Catling’s recipe notes Recipe: Easy chicken korma Serving suggestions Frequently asked questions Tips & Notes To Know Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead. Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions. Go meat free: Replace the chicken with tofu, paneer or mixed vegetables. Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Easy chicken korma Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 brown onion, chopped2 garlic cloves, chopped2cm piece fresh root ginger, roughly chopped1 tbsp vegetable oil4 tbsp korma curry paste4 skinless chicken breasts, cut into large chunks4 tbsp ground almonds50g sultanas and golden raisins350ml chicken stock1 tbsp mango chutney100ml Greek yoghurt (0% fat) To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving). Step 2Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant. Step 3Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney. Step 4Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through. Step 5Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati or pilau rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
