Iain's Recipe Page

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Steak Pie (2 × 11 cm Pies)

Ingredients

  • 3 garlic cloves, minced
  • 1 medium carrot, diced small
  • Braising beef (e.g. chuck): 400 g when trimmed, cut into large chunks 3-4cm cubes,
  • Onions: 250 g, thinly sliced
  • Stout or bitter ale: 250 ml
  • Beef stock cube: 1 (dissolved in a splash of hot water)
  • Bovril: 1/4 tsp
  • Neutral oil: as needed for frying
  • Salt and black pepper: to taste
  • Lemon juice: a small dash, for balancing
  • Hot water crust pastry (butter-only or cheese version)
  • 1 egg yolk, for sealing and glazing

Method

1. Prepare vegetables

  • Fry the diced carrot and minced garlic gently in a little oil until softened.
  • Set aside.

2. Brown the beef

  • Heat oil in a heavy pan.
  • Temp should be 204 degrees
  • Brown the beef in batches until well coloured.
  • Remove and set aside.

3. Cook the onions

  • Add the sliced onions to the same pan.
  • Season lightly with salt and pepper.
  • Cook slowly until soft, sweet, and lightly caramelised.

4. Build the filling

  • Return the beef to the pan.
  • Add the fried carrot and garlic.
  • Pour in the stout.
  • Add the dissolved beef stock cube — just enough liquid to *barely* cover the meat.
  • Add Bovril and stir to dissolve.
  • Bring to a gentle simmer.

5. Long slow cook (3+ hours)

  • Cover and cook on the lowest heat for 3 hours or until you can break meat with a fork.
  • Uncover and cook for another 0.5 hours until the liquid reduces to a thick, glossy gravy.
  • Add a small dash of lemon juice to balance the richness.
  • Season to taste.

6. Chill overnight

  • Transfer the filling to a container.
  • Refrigerate overnight to firm up and deepen the flavour.

Assembly (Next Day)

  • Line the 11 cm tins with hot water crust pastry (base + side strip method works well).
  • Brush the inside with egg yolk to seal.
  • Fill with cold steak mixture, pressing down to remove air pockets.
  • Add pastry lids and crimp edges.
  • Egg-wash the tops.

Hot Water Crust Pastry (Plain - 2 x 11cm Pies)

Ingredients

  • 250 g plain flour
  • 1/2 tsp salt
  • 75 g butter (or 50 g butter + 25 g lard)
  • 100 ml water
  • 1 egg (for sealing and glazing)

Method

  • Mix flour and salt in a bowl.
  • Heat water and butter in a saucepan until just boiling.
  • Pour the hot liquid into the flour mixture.
  • Stir with a wooden spoon until it comes together.
  • Turn out and knead for 1–2 minutes until smooth (while still warm).
  • Press into tin or mould while warm — it becomes firm as it cools.
  • Brush with egg wash to seal.
  • Chill 10 minutes before filling.

Hot Water Crust Pastry (Cheese Version — 2 × 11 cm Pies)

Ingredients

  • 250 g plain flour
  • 1/2 tsp salt
  • 50 g grated cheddar (or tasty)
  • 90 g butter (or 50 g butter + 25 g lard)
  • 100 ml water
  • 1 egg (for sealing and glazing)

Method

  • Mix flour, salt, and grated cheese in a bowl.
  • Heat water and butter in a saucepan until just boiling.
  • Pour the hot liquid into the flour mixture.
  • Stir with a wooden spoon until it comes together.
  • Knead for 1–2 minutes while warm until smooth.
  • Divide into two portions for the pie bases, plus a smaller portion for the lids.
  • Press into the 11 cm tins while the pastry is still warm and pliable.
  • Brush the inside with beaten egg to seal.
  • Chill for 10 minutes before adding filling.
  • Add lids, crimp edges, and egg‑wash the tops.

Chips

Preparation

  • Cut chips thick.
  • Soak in cold water for 30 minutes.
  • Drain and rinse.

First Cook (Simmer)

  • Place chips in a pot of cold water.
  • Bring to a gentle simmer.
  • Simmer for about 12 minutes, or until the chips are soft but not falling apart.
  • Drain and allow to cool.
  • Refrigerate until about 2 hours before frying.

Second Cook (140°C)

  • Deep‑fry at 140°C for 6 minutes, or until the chips feel firm and dry on the outside.
  • Remove and allow to cool.
  • Refrigerate again until ready for the final fry.

Final Cook (190°C)

  • Deep‑fry at 190°C for 3–4 minutes, or until golden brown and crisp.
  • Serve immediately.

Risoles and Curry Sauce

Risoles 

1 carrot
1 zucchini
sea salt and black pepper, to season
120g dried breadcrumbs
60ml (¼ cup) milk
500g beef mince
1 brown onion
20ml (1 tbsp) Worcestershire sauce
1 tsp Maggi seasoning
peanut oil (or other neutral flavoured oil), for frying
mashed potato and steamed broccolini, to serve

Curry Sauce 

40g butter
1 brown onion
1 thumb-size piece fresh ginger
3 cloves garlic
20g plain flour
2 tsp tomato paste (tomato puree)
1½ tbsp curry powder
250ml (1 cup) chicken stock
1 tsp honey

See https://www.andy-cooks.com/blogs/recipes/rissoles-with-curry-sauce-1

Raan (Supercook Orginal)

Leg of lamb marinated for 48 hours in spices and yogurt, then cooked for over 5 hours in the oven, Raan (rahn), is a fabulous Indian Dish. Serve as part of and Indian meal with naan or Chapatti. The lamb will be so tender that no carving will be required - the meat will come away with a spoon.

  • Leg of Lamb 2.5kg- 3kg
  • 120g Ginger
  • 12 Garlic Clove
  • Rind of a Lemon
  • 5 Tbl Lemon Juice
  • 6 Cardamon Pods (Seeds only)
  • 2 Tsp Cumin Seeds
  • 8 Whole Cloves
  • 1 Tsp Turmeric
  • 1.5 Tsp Hot Chilli Powder
  • 1 Tbl Salt
  • 1 Cup Unblanched Almonds
  • 4 Tbl Soft Brown Sugar
  • 300g yoghurt
  • .5 Tsp Saffron soaked in 2 Tbl of Boiling Water
1. Prick the lamb all over with a fork. With a sharp kitchen knife make sharp gashes in the flesh. Place the lamb in a large deep roasting tin and set aside
2. Place the ginger, garlic, lemon rind, juice, cumin seeds,cardamon seeds, cloves, turmeric, chilli powder and salt in to an electric blender. 
3. Blend on high until ingredients are pureed. 
4. Scrap the puree out of the jar with a spatula and spread it all over the meat. Set aside for 1 hour
5. Meanwhile put the almonds, 2 tablespoons of the sugar and half the yogurt into the blender. Blend at a high speed until mixture becomes a thick puree.
6. Scrape the puree into a small bowl and stir in the remaining yogurt
7. Spread the mixture all over the lamb, on top of the spice puree
8. Cover and place in the refrigerator for 48 hours
9. Preheat oven to 220c
11. Remove meat from the refrigerator and allow meat to warm to room temperature
11. Sprinkle the remaining sugar over the meat
12. Place the tin in the oven and roast uncovered for 20 minutes
13. Reduce temperature to a moderate 180c and cook for 1 hour
14. Reduce temperature to a moderate 170c and cover the tin and cook for 4 hours basting the meat occasionally
15. Remove the tin from the oven. Using a large flat spoon and a fork very carefully lift out the meat and place it in a large piece of aluminum foil. 
16. Cover the meat completely and return it to the oven 
17. Using a metal spoon or a bulb baster,remove tin from the oven and discard any access fat 
18. Stir the saffron into the mixture
19. Place the roasting tin over moderately high heat and boil the sauce rapidly for 15-20 minutes until reduced by half. Remove tin from heat
20. Remove the lamb from the oven and remove and discard the foil
21. Place the meat on a warmed serving dish Spoon the sauce over the meat and serve.

Puff Pastry

  • 300 plain flour
  • 250 Butter (83g for base pastry)
  • 125ml Water
  • 1Tsp lemon juice

Mix 83g of the butter with the flour
Add water, juice
Combine
Store in fridge overnight

Bash remaining butter into a 5inch or 12cm square

Next day rollout pastry to 12x7inch or 30x18cm rectangle
Place butter in one half and fold pastry over
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
Refrigerate (fold 1)
Fold 1/3 of pastry up, fold second end over the top
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
(fold 2)
Repeat twice

Falafel

225 g dried chickpeas, soaked overnight (not canned)
1 small onion (or ½ large), roughly chopped
3–4 garlic cloves
Large handful parsley
Large handful coriander
1–2 green chillies (or ½–1 tsp chilli flakes)
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne (for Mrs W’s heat)
1 tsp salt
½ tsp baking powder
1–3 tbl flour

1/ Whiz herbs, onion and garlic
2/ Whiz chickpeas , when mixing do not whiz completely. You are looking for the mixture to be like breadcrumbs. It should not fall away from the food processor and start to clump.
3/ Refrigerate for an hour
4/ Make 12 50g balls
5/ Refrigerate for an 2 hours
6/ Before cooking, spray with oil
7/ Place in warm basket and cook 6 at a time at 180 for 4 mins


Flan Pastry

This fits my flan tin and makes enough for a treacle

  • 250g plain flour
  • ½ tsp fine salt
  • 140g cold unsalted butter, cubed
  • 3 tbsp icing sugar
  • 2 medium egg yolks
  • 2-3 tbsp cold water

Vindaloo

I used a red onion, left out the fenegreek seeds and add fenegreek leafs at the end [vidaloo]

Enchilada Sauce

  • Tin Tomatoes
  • Tin Water
  • 1 tsp Coco Powder
  • 2 flour
  • 1 tbl Chillie
  • 1 tbl Chipotle
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp Oregano
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon
  • Juice Lime


Ceaser Sauce

  • 2 small garlic cloves, minced (1 tsp)
  • 2 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt, or to taste
  • 1/8 tsp black pepper, plus more to serve
  • Add 2 anchovy fillets

Bread

2 Dry Yeast 2 Tbsp Sugar 1/2 Cup Milk

2.5 Cups White Flour 0.5 Cups Brown Flour 1 tsp Kosher Salt

0.5 Cup Water room temperature 1 Tbsp Virgin Oil

Cook for 25-30 minutes (180)

Brioche Burger Buns

This is not my recipe but from https://www.joshuaweissman.com/recipes/best-burger-buns-recipe 

Tangzhong:
   4 Tbsp (60g) whole milk or unflavored almond milk 
   2 Tbsp (27g) water
   2 Tbsp (20g) bread flour

Dough:
   ½ cup (120g) whole milk or unflavored almond milk 
   1 Tbsp (9g) instant yeast
   2.5 cups (320g) bread flour, plus more for bench flour 
   2.5 Tbsp (35g) granulated sugar 
   1 tsp (7g) fine sea salt
   1 large egg, room temperature 
   1 large egg yolk, room temperature 
   3 Tbsp (42g) unsalted butter, softened
   Cooking spray, for greasing 

Egg Wash:
   1 large egg
   Splash of whole milk
   Melted butter or browned butter

Tangzhong:
1/ Whisk all the ingredients together in a small saucepan. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste. Remove to a small bowl and set aside.

Dough:
1/ Warm the milk to 95°F (35°C). Whisk in the instant yeast until dissolved. Store in a warm area and let sit for 8 minutes.

2/ In a stand mixer bowl whisk together the dry ingredients. Add the dough hook and turn the mixer on low. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine. 

3/ Add the tangzhong paste, egg and egg yolk. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing. 
 
4/ Gradually add the butter in pieces, mixing the butter into the dough completely before adding more. 

5/ Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth. 

6/ Lightly grease a medium bowl and set aside. 
7/ Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours. 

8/ After the dough has risen, punch the dough down and place on a lightly floured work surface. 

9/ Using a bench scraper, divide dough into 6 even pieces around 95–105 grams each. 

10/ To shape the individual buns, place one dough piece in the center of your board. Gently stretch and fold the edges of the dough towards the center. Flip the dough so it is seam side down. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball. 

11/ Line a rimmed sheet tray with parchment paper and lightly grease the parchment. Place the shaped dough on the prepared pan. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.

12/ Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out. 

13/ Let rise at room temperature for another 1-2 hours, or until doubled in size.

Egg Wash and Baking:

Preheat the oven to 375°F (190°C). 
Whisk together the egg and milk until evenly combined. 
Gently brush the tops of the buns with the egg wash. 
Bake for 16-18 minutes or until deeply golden brown. 
Remove the buns to a cooling rack and immediately brush generously with melted butter. Let cool completely before serving.

Potato Burger Buns

Not my recipe again from https://www.joshuaweissman.com/recipes/best-potato-burger-buns-ever-recipe 

245g whole milk, plus more for brushing
55g water
7g active dry yeast
50g granulated sugar
575g bread flour
14g fine sea salt
1g amylase, optionally
½ tsp (<1g) turmeric powder
25g neutral tasting oil (vegetable, canola, or avocado oil)
1 large egg
1 large egg yolk
120g russet potato
30g unsalted butter, softened, plus more for brushing at the end

Potato:

Place your russet potato in a small pot of boiling water, making sure there's enough water to fully submerge the potato. Boil until completely soft, about 20-40 minutes depending on its size. You can cut it into chunks, no smaller than 1.5” (4 cm), if you want to speed up the cooking process, but we tend to avoid this because it can sometimes waterlog the potato. Remove and press through a potato ricer on the finest setting. Finally, force the riced potato through a chinois or fine mesh strainer set over a bowl so that it is extremely smooth. You can also use leftover baked or boiled potatoes if you have them on hand instead.

Dough:

1/ Combine the milk and water in a small container, heat in the microwave just until 90-95°F (32-35°C), no warmer or cooler. Whisk in your yeast and sugar and let sit until dissolved and foamy, about 2 minutes.

2/ In the bowl of a stand mixer, whisk together bread flour, salt, amylase, and turmeric. Pop onto your stand mixer with the dough hook. While mixing on low speed, add your yeast mixture, oil, whole egg, egg yolk, and finally the cooked and cooled mashed potatoes. Mix for 5 minutes, stopping and scraping down the sides of the bowl as needed until you get a smooth and elastic dough. Press in your softened butter and allow to incorporate. Mix until extremely smooth, another 2-3 minutes.

3/ If needed, remove the bowl from the stand mixer and use your hands. Form a cup shape with your hand, scoop under the edge of the dough, then slap it against the side of the bowl. If this process is still not working, turn the dough out onto a work surface and utilize the slap and fold method. Pick up the sides of dough, turn it 90°, slap it down onto the counter, then fold it over itself. Rinse and repeat until it is smooth and elastic. To see how I did this process, click here (5:05 in this video). Depending on the strength of your flour, this process can take anywhere from 3-10 minutes. Be aware this dough is quite sticky but don’t worry that is normal.

4/ Grease your hands then transfer to a greased bowl, cover with plastic wrap (or a damp towel), and let rise at room temperature for 1 ½-2 hours, or until doubled. Punch down then use a flexible bench scraper to remove your dough to a work surface. Divide into 10-12 pieces that weigh about 105g each, using cooking spray as needed to prevent sticking. You can also eyeball this, but I prefer to use a scale so they look similar in size.

5/ Preheat your oven to 375°F (191°C), convection if you have it. Shape each dough into a nice taught ball. Gently flatten each piece to make sure that there is no gas remaining. Fold and stretch the edges of the dough into the center then pinch together to form a loose seam. Flip so that the seam side is down. Keeping constant contact to the work surface with your pinkies, cup each side of the dough. Move around in small circles to create tension that pulls the edges of the dough under itself. To see how I did this process, click here (7:00 in this video). Place the ball on lightly greased parchment lined baking sheets evenly spaced apart, no more than 6 to a baking sheet. Grease the tops with cooking spray and flatten gently with the bottom of a flat glass. Cover with greased plastic wrap and rise for 30-60 minutes or until the dough is nearly 1.5 times in size and springs back almost all the way back when lightly pressed.

6/ Brush each bun with a light layer of whole milk to fully coat each bun, then bake for 15-17 minutes, or until lightly browned. Remove and immediately brush with melted butter. Allow to cool completely on wire racks. Serve and enjoy! Once cooled, store in an airtight container at room temperature for up to 3-4 days.

Pico de Gallo Salsa

120g Tomato
 30g Onion
 14g Coriander
  5g Serrano Pepper
 10g Lime Juice
  1g Salt

Bread 2 TTIP

  • 2 tsp yeast
  • 315 mL lukewarm water
  • 3 tbl honey


  • 550 g Plain flour
  • 1 tsp sea salt
  • 1/4 tsp citric acid
  • 2 tbl olive oil

Shortcrust Pastry

  • 1/2 cup (4 oz/113 g/125 ml) unsalted butter, chilled in freezer
  • 1 1/2 cups (375 ml) all-purpose flour
  • 1/4 tsp (1 ml) kosher salt, or sea salt
  • 1 egg
  • 2 tbsp (30 ml) ice water

Put in food processor, roll straight away.

Pizza Dough Overnight

210 mils lukewarm water
1 teaspoon active dry yeast
2 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoon Olive Oil

Put in mixer, divide by two and put into bags overnight
Rise for 1/2-hour next day

Pizza Dough

Makes 2 10" pizzas

3/4 cup lukewarm water
1 teaspoon active dry yeast
2 cups all-purpose flour, plus more for kneading
3/4 teaspoon salt
2 teaspoons olive oil, divided

Pizza Dough Take 3

Makes 2 14" pizzas

375g lukewarm water
1 teaspoon active dry yeast
1 tablespoon sugar

500g Bread flour
1 teaspoon salt
2 teaspoons olive oil

Refrigerate overnight and take out to rise next day

Pork Pizza

  • 90–120g tomato sauce per pizza
  • 120–150g cheese per pizza
  • 100–120g pre-cooked sausage (crumbled)
  • 10–15g Parmesan
  • 1 tsp fennel seeds, semi-ground (one pulse)
  • Basil (fresh, optional)
  • 40g Red onion Raw: cook 2–3 minutes until just translucent

Layering

  1. Sauce (thin layer)
  2. A light sprinkle of cheese (10–20%)
  3. Red onions (thinly sliced, lightly cooked)
  4. Sausage (crumbled)
  5. Main cheese layer
  6. Olive oil, maybe basil

Mushroom, Onion Pizza

Ingredigrunts

  • 90–120g tomato sauce per pizza
  • 120–150g cheese per pizza
  • 60–70g white mushrooms (raw weight)
  • 30–35g dark mushrooms (raw weight)
  • 40–60g yellow onion (cook 3–5 minutes until translucent)
  • 10–15g Parmesan
  • 1 Finely Chopped Bird-Eye Chillie
  • Basil (fresh, optional)

Pre‑Cook Notes

  • Mushrooms: cook 3–4 minutes on medium‑high heat until moisture evaporates
  • Yellow onion: cook 3–5 minutes until translucent

Layering

  1. Sauce (thin layer)
  2. A light sprinkle of cheese (10–20%)
  3. Onions (yellow, thinly sliced, lightly cooked)
  4. Mushrooms (2:1 white:dark mix, lightly cooked)
  5. Main cheese layer
  6. Olive oil, maybe basil

Meatballs

Chef Fabio Viviani. Makes 16 balls. [[1]]

Pasta

Makes enough for 8 people. I use 00 flour. It comes out tougher than other recipes but good for spaghetti. Perhaps not for ravioli [Pasta Dough]

Pata Ravioli

Makes 24 Ravioli 

300g flour
3 eggs + 1 egg yoke
1 Tbl Olive Oil
Pinch of salt

For filling 

200g Pork 
150g Mushroom
Lemon Rind
100g Ricotta

Pasta 2

▢ 115 grams 00 Flour or All-purpose flour
▢ 100 grams semolina flour
▢ 2 whole eggs
▢ 1 egg yolk
▢ 1/2 teaspoon sea salt finely ground

Sausage Rolls

1 tsp Mustard Seeds
1 tsp Fennel
1 tsp Cumin
Zest of a lemon
Fresh herbs
1/2 Apple chopped very very finely
450g Pork
500g bought flaky (I know)
1/2 Brown onion chopped very finely
1/2 Garlic glove

Zap the fennel, mustard seeds and cumin
Mix spices, zest, fresh herbs and apple with pork and season
fry onion and garlic in a blob of butter
Mix onion mixture in with ingredients
Assemble sausage rolls putting each batch in the fridge when done. I use milk to seal
Put foil in trays and spray lightly with oil
Put trays in oven for 2 mins
Take out and put sausage rolls on trays
Brush with egg
Cook for 30-35 mins at 200 degrees

Tomato Sauce

1 Bay Leaf
1 Yellow Onion
5g Garlic
1/2 Anchovy
1 tsp harissa paste
1x 400g Tin of tomatoes
Splash of worcester sauce
Salt and Pepper

Chicken Burger

1 tsp Paprika
1 tsp Corriander
1 tsp Cumin
1 tsp Dried Oregano
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tbl Olive Oil

Sliced Lettuce
Buttered Burger Bun
Sliced Tomato
Pickled Chilli

Cook on Griddle

Pasta for Lasagne

3 1/3 cups of flour (50% Semolina, 50% 00 flour)
4 eggs
2 Tablespoons Oil
Pinch of salt

Add an extra yoke if not happy with dough

Make sure pasta maker on last notch
Two on the bottom
Two each side of spinach layer
Two on top

Spag Bol

1 Glass Red Wine
450g Mince
2 Onions
1 Carrot diced
1 Tablespoon Oregano
2 Tablespoons of Garlic
12 Sundried Tomatoes
400g Tomatoes
400g Water + Beef Oxo
2 Tablespoon balsamic vinegar
2 Anchovy
250g Mushrooms

Use oil from sundried tomatos
Cook mince until sizzling a bit
Turn down and add red wine and cook until brown
Put aside, I throw away the fat in the pan and start again with more oil from sundried toms
Add Onions and Garlic to the pan, wait for sizzle, turn down, add two turns of rock salt to dehydrate and put lid on
When you think they had enough lift lid, add carrots and try and extract the last of the moisture, do not burn either garlic or onions
When done add back mince
Blitz first the sundried tomatoes, then a bid of the tomatoes, then rest of tomatoes, anchovy, balsamic vinegar then Oxo and Water
Add tomatoes mixture to pan bring to a simmer and blip forever or 1/2 hour before needed
Add mushrooms

Spinach Layer

40g Parmesan
250g Ricotta Cheese
1/2 Egg
2 Bags of Spinach
Bit of Nutmeg

Dry Fry Spinach and cool
Mix all other ingredients

Cheese Sauce

1L of whole milk
60g Butter
1/3 cup flour
125g Chedder
20g Parmesan
Bit of Nutmeg

Melt flour and butter with a balloon whisk
Slowly add milk whisking constantly
At around halfway through milk you will be able to add the rest without getting lumpy sauce
When mixture bubbles remove from heat, add cheese and nutmeg


Apple Cake

INGREDIENTS

  • 210 grams (1 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 150 grams (3/4 cup) caster sugar
  • 1 cup (approximately 1 large) red apple, peeled and roughly chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) vegetable oil
  • 120 ml (1/2 cup) Greek yogurt

Cinnamon topping

  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Sugar glaze

  • 30 grams (1/4 cup) icing or powdered sugar
  • 1–2 tablespoons milk

Enchilada Sauce

  • 1 tablespoons chili powder
  • 1 tablespoons chopotle chilli powder
  • 2 tablespoons flour or 1 tablespoon cornstarch
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon unbleached cane sugar
  • 1 teaspoon oregano
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon onion powder
  • 1⁄4 teaspoon cayenne (optional)
  • 1⁄4 teaspoon cinnamon
  • 1 teaspoon cumin
  • 400g Can of water
  • 400g Can of tomatoes
  • 1 teaspoon lime juice, freshly squeezed

Sliders

  • 1 (1/4-ounce) package/2 1/4 teaspoons active dry yeast
  • 1/2 cup water (warm, about 110 F)
  • 2/3 cup milk (room temperature)
  • 1 large egg
  • 3 tablespoons butter (melted and cooled slightly)
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 3 cups/15 ounces all-purpose flour (dip and sweep method)

Butter (or oil, for greasing the bowl)

  • 1 large egg white
  • 1 tablespoon water
  • 1/4 cup sesame seeds (or poppy seeds)

Maderia Cake

  • 175g Sugar
  • 175g Butter
  • 200g flour
  • 50g almond
  • 3 eggs
  • vanilla essence
  • 1 Lemon zest
  • Either 50g cherries, Sultana or something

Cook on 150 degrees, 55 mins (I do an hour)

Pasta for Spag bol

  • 3 eggs + 1 egg yolk
  • 2tbl Olive Oil
  • 200g Blue Flour (00)
  • 100g Red Flour (Pizza)
  • Pinch of Salt

Mushroom Ravioli

This is a simple recipe. You the pasta recipe above. This will make 24 Ravioli. MUSHROOM & RICOTTA FILLING 

60g Dried Porcini Mushrooms 
140g Chestnut Mushrooms, diced
100g Ricotta
2 Shallots, finely diced
2 Garlic Cloves, minced
15ml White Wine Vinegar
1 Large Bunch of Basil, finely chopped
1 Large Bunch of Parsley, finely chopped
A Generous Pinch of Salt and Pepper

BROWN BUTTER SAUCE 

40g Butter, cubed
1 Shallot, minced
A Clove of Garlic, minced
1 Small Bunch of Sage
Juice of Half a Lemon

Onion Bhajees

Cook at 170 makes 25 onion bhajees 

4 medium sized onions - sliced
half a green pepper - sliced 
2 green chillies - sliced
1 peeled red potato - any waxy potato will do, thinly sliced
2 tablespoons red split lentil - soak for 20 mins - remove water
1 heaped table spoon of combined garlic and ginger paste
1 teaspoon of salt
2 teaspoons of fennel seeds
4 medium eggs
4 tsp of curry powder (mix powder)
2 cups of gram flour (chickpea flour)
handful of fresh coriander
plenty of vegetable oil to fry with

Fry for 3-4 minute first time, he stuck a knife in them to open them up and then another 1.5 minute second fry.

Red papadum Dip

1 small red onion roughly chopped (100g)
180g tomato ketchup
3 tablespoons Coleman mint sauce (45g)
2 bullet chillies
1 teaspoon cumin seeds
300ml water

CTM V2

For the Tikka usual Tika but with 1 spoon of mustard

For the Sauce 

3 tomato 
1 onion 
1 tbsp ginger garlic paste
2 green chilli
1 handful fresh coriander
3 tbsp tomato puree
1 handful unsalted cashews
1 tsp salt
1 tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp coriander powder
2 tbsp cooking oil
3 mugfuls of boiling water

cook everything for 30 mins on medium heat | let cook after cooking then blend until smooth

To make the curry 

2 tbsp ghee
1 tbsp ground almond powder
1 tbsp sugar
1 portion chicken tikka 
500ml of the above gravy above 
1/2 cup single cream
2 tbsp Greek yogurt

Simmer til thick

Mr Paul's Date and Walnut Cake

Ingredients 

200g Chopped dates
pinch of Bicarbonate of Soda
125mls Boiling Water
75g Butter/Margarine
75g Sugar
1 Large egg
200g self-raising flour (If using Plain Flour you need to add 1 rounded teaspoon of Baking Powder NOT baking SODA
75g Chopped walnuts

Add Bicarb to Dates
Cream butter and Sugar
Add Egg
Mix Dates into Mixture
Bake 160 Fan 1 hour 15 mins

Mr Paul's Jamaican Ginger Cake

175 g Unsalted Butter
175 g Black Treacle
250 g Plain Flour
175 g Muscovado Sugar or any brown sugar
1 1/2 tsps Bicarbonate of Soda Baking Soda NOT Baking Powder
1/2 tsp Mixed Spice
1 tbsp Ground Ginger
Pinch of Salt
Wet Ingredients
 200 g Whole Milk
 2 Large Eggs

Weigh Treacle + Butter + Sugar into the pan and melt
Add Milk and leave to cool
Bake in 2 loaf tin at 160 for 45-50 mins
Wrap in grease proof and cling film for 4 days

Paella

1/2 Tsp  Saffron
2 Tbl    Oil
1        Chorizo sausage (chopped)
150g     Other seafood, Squid tubes sliced, Scallops
1        Garlic Bulb
1        Onion
1        Red Pepper
1.5 Cups Arborio Rice
2        Tomatoes, Peeled and Blitz
3.5 Cups Stock
300g     Fish, chopped, bite sized pieces
100g     Pawns

 1/ Bash half a tsp of Saffron in a mortar and pestle, add some stock and bash again
 2/ Add Saffron mixture to stock
 3/ In oil, fry Sausage for 3 mins or when fat mostly release and set aside
 4/ If using Squid, fry 15s per side and set aside
 5/ If using Scallops, fry for 2 mins and set aside
 6/ Fry onion, garlic and red pepper until onion is translucent (socarrat)
 7/ Fry Rice along with socarrat lightly so all grains have been covered
 8/ Add Tomatoes and cook for a minute
 9/ Add Chorizo back in
10/ Add Stock and bring to a simmer 10 mins
11/ Poke fish into mixture 
12/ Cook until rice done, not sure how long and depends on Rice brand etc
13/ Add Pawns, squid and scallops
14/ Turn off gas and leave for 8 mins

Dahl

YouTube here

I do it slightly different but the last bit is what makes it sooo goood

Base 

1 tbl Oil
A small onion
1 tsp turmeric 
1 tsp chilli
1 tsp coriander
2 tsp curry masala
1/2 cup of lentils (I have used orange, yellow and red) - washed
2 cups of stock
1/2 bag of spinash

Cook onions and spices in the usual way
Add Stock and lentils
Cook for 20-40 mins depending on lentils
Add Spinach

And now the good bit 

1 tbl Oil
2 tbl Ghee

20 slices of garlic maybe 3-4 cloves 

2 dried chillies
2 bay leaf

Fry in oil til garlic is brown, not burnt
Add to lentils

Hyderabad Biryani

YouTube here

INGREDIENTS: 

Chicken Drumsticks: 1 kg boneless & skinless (or chicken thighs)
Basmati Rice: 700 grams or 4 cups (preferred long grain & aged)
Onions for frying (Birista): 4 medium red onions (you can use ready made fried onions)

BIRYANI MASALA: 

1 tbsp coriander seeds 
2 tsp sahi jeera (black cumin)
8 green cardamom
1 black cardamom
5 cloves 
1 tsp fennel  seeds
1 tsp black pepper corns
2 mace flowers 
1 inch stick cinnamon
1/2  of a nutmeg (roughly 1 tsp freshly grated)
Green cardamom, Mace, black cumin and nutmeg are the key spices for H biryani so try not to skip on them.

This will make around 3 tbsp of Biryani Masala.

CHICKEN MARINATION: 

2 tbsp ginger garlic paste 
1/2 tsp turmeric 
1 tbsp Kashmir chili powder (milder but will give a nice color )
2 green chilies (make a  paste)
Salt as per taste (1 1/2 tbsp.)
1 tbsp of the biryani masala that we made. 
1 1/2  cup of plain yoghurt 
pinch of saffron (if available)
80% of the fried onions  
1 cup fresh coriander (add half to the marinade. save rest for layering and garnish)
1/2 cup fresh mint (add half to the marinade. save rest for layering & garnish)
1 1/2 tbsp lemon juice 
4 tbsp leftover oil from fried onions.

For rice, 

3 Bay leaves
2 Green Chillies
1 Tbl lemon juice
1 Cinnamon stick
Sprinkle of mint and coriander
3 Tbl salt
1 Tbl onion oil
  • Boil water,
  • Add rice until water boils again
  • Boil for 3 mins

Mole Sauce

FOR THE CHILI PUREE

  • 4 guajillo peppers
  • 4 pasilla peppers
  • 3 ancho peppers
  • 3 mulato peppers

FOR THE SPICE BLEND

  • 2 tablespoons Chilli
  • 2 tablespoons sesame seeds + more for serving, if desired
  • 1 teaspoon black peppercorns
  • ½ teaspoon cloves
  • ½ teaspoon coriander seeds
  • ½ teaspoon anise seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican cinnamon
  • 1 teaspoon Oregano
  • 3 bay leaves crushed

ADDITIONAL MOLE INGREDIENTS

  • 500ml Chicken Broth
  • 1 Tin tomatoes
  • 1 Onion Chopped
  • 3 tablespoons Garlic
  • 50g ounces Mexican chocolate 100 grams
  • 1/4 cup raisins
  • 1/4 cup Peanut Butter
  • Salt to taste
  • Optional: Sugar for a sweeter mole sauce

Lahmacun

Don't forget the lemons. This made 12 which was too many. Probably better to go for 8

Dough 

350g plain flour 
1 tsp 	salt
2 tsp 	easy-blend yeast
200ml warm water
2 tbsp extra virgin olive oil 

Do what you normally do

For the topping 

600g Lamb Mince
1 Onion
200g red and green pepper, stalks and seeds removed 
1 garlic clove, crushed 
15g flat-leaf parsley leaves, chopped 
50g Chorizo
1tsp Paprika
1tsp Turmeric
1½ tsp Aleppo pepper (Chilli flakes)
1 teaspoon harissa (I added this)
2 Tomatoes peeled

1. Blitz all but the mince
2. Strain in a tea towel
3. Mix rest together

Preheat the oven to 220°C
Divide the dough into 12 evenly sized pieces. 
Roll each one out into ovals of 14 x 24 cm.
Bake for 4 minutes on bottom and then 6 minutes top
Squeeze lemon juice over

Best Chow Mein

This turn out nice again - hahaha and I think the main reason was velveting the chick. 

Chicken Velveting:
500g chicken breasts
1 1/4 t baking soda

Marinade 20 minutes
Rinse

Chicken Marinade: 
1/2 t sugar
1/2 t salt
1/2 t white pepper powder
3 garlic cloves
2 T RICE COOKING WINE: https://amzn.to/4onQczs​
2 T soy sauce
1 T corn starch
1 T oil

Add to Chicken

Sauce:
1/4 cup salted chicken broth
4 T soy sauce
2 T dark soy sauce
3 T oyster sauce
1/2 t SWEET CHILI SAUCE: https://amzn.to/3SKRl6x​
1/2 t white pepper powder
1 t sesame oil

Mix together

Noodles:
200g noodles
Soak til soft
Fry with some sesame oil

Stir Fry:
2 ginger/garlic cubes
1/2 large onion
2 green onions
2 Bok joy
1 carrot
pinch of salt
Enough neutral oil for frying
1 T rice cooking wine

Black olive tapenade

200 g / 1 packed cup pitted Kalamata olives
35 g / ¼ cup almonds
1 small garlic clove, pressed
1½ tbsp capers
lots of freshly ground pepper
a handful of fresh parsley or fresh thyme
2 tbsp / 30 ml extra virgin olive oil

Method 

1. Rinse your capers and olives well and pat them dry with a kitchen towel. If you skip this step, your tapenade may turn out too salty for your palate.
2. Put almonds into a food processor and process until you get a coarse meal.
3. Add in pitted olives, capers, chopped parsley or thyme, olive oil and process until you have a coarse paste.
4. Season with freshly ground pepper and garlic. As both olives and capers are preserved in salt, it’s unlikely that the tapenade will need any more salt so make sure you taste before adding any.
5. Transfer to a jar and store in the fridge. Enjoy on fresh or toasted bread or in sandwiches.

Mary Berry Poker Chips

1 sheet (320g) all-butter puff pastry, ready-rolled
4 tbsp         black olive tapenade
55g            mature Cheddar cheese, grated
1              egg, beaten
55g            Parmesan cheese, grated

Method 

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
2. Prepare the Pastry: Unroll the puff pastry onto a lightly floured surface. If the pastry isn’t evenly rolled, use a rolling pin to smooth it out.
3. Spread the Tapenade: Spread the black olive tapenade evenly over one-half of the pastry.
4. Add the Cheese: Sprinkle the grated Cheddar cheese over the tapenade-covered half of the pastry.
5. Fold the Pastry: Fold the uncovered half of the pastry over the cheese and tapenade to enclose the filling. Gently press down to seal the layers together.
6. Cut and Twist: Using a sharp knife or pizza cutter, slice the pastry into strips about 1cm wide. Hold each end of a strip and twist gently to form a spiral. Place each twist onto the prepared baking tray.
7. Brush and Sprinkle: Brush the twists with the beaten egg and sprinkle generously with grated Parmesan cheese.
8. Bake the Twists: Place the baking tray in the preheated oven and bake for 12-15 minutes, or until the twists are puffed up and golden brown.
9. Cool and Serve: Remove from the oven and allow the twists to cool slightly on a wire rack. Serve warm or at room temperature.

Eat Well for Less

🫘 Baked Beans Variations

🍗 Chicken Dishes

🥩 Beef & Pork Recipes

🐟 Seafood & Fish

🥬 Vegetarian & Dumplings

🍳 Breakfast & Oats

🍱 Rice, Bento & Stir-Fry Dishes


Ragu

INGREDIENTS

1 kg beef mince (50% shin, 50% chuck)
400 g pork belly, diced
100 g pancetta, diced
200 g onion, finely diced
150 g carrots, finely diced
150 g celery, finely diced
1–2 garlic cloves, finely grated
Extra virgin olive oil
Neutral oil
80 g tomato purée
400 g passata
200 ml red wine
Whole milk (added in two stages)
~500 ml chicken or beef stock
1 Parmesan rind
2 bay leaves
Pinch of nutmeg
Salt, to taste

To finish
Cold butter
Extra milk
Gastrique: 100 g balsamic vinegar + 50 g sugar

METHOD

On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat.
Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour.
Grate in the garlic for the final 1–2 minutes, then remove the soffrito and set aside.
Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture.
Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly.
Add the pork belly and gently warm through — no heavy browning.
Stir in the tomato purée and cook until it darkens and caramelises.
Lower the heat and add the first portion of milk. Let it fully absorb into the meat.
Deglaze with red wine and reduce by about half, scraping the pan clean.
Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg.
Bring to a simmer, cover, and cook in a low oven at 120°C for 4½ hours, stirring occasionally.
While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened.
Once cooked, remove the bay leaves and Parmesan rind.
Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste.

Chicken Pie

RECIPE

*Pie filling*
1 Whole chicken
200g Shallots 
200g lardons
200g button mushrooms
10g flat leaf parsley
10g tarragon

*Chicken Supreme Sauce*
100g Shallots
1 garlic clove
300ml dry white wine
1 bay leaf
1 rosemary sprig
3 thyme sprigs
800ml double chicken stock
500ml double cream
1 tbsp dijon mustard
1 tbsp marmite
25g chicken fat
25g plain flour
Puff pastry
Unsalted butter
2 egg yolks

1. Set your oven to 190C
2. Flip the chicken over so the breasts are on the board and parson’s nose is pointing towards you.
3. With scissors, start from just to one side of the parson’s nose and cut through the ribs, all the way to to the neck  
4. Repeat on the other side so the spine fully releases (keep this for roasting)
5. Turn the chicken over and firmly press it down so that the chicken legs splays and the chicken flattens out.
6. Pat the chicken and the backbone dry, place in a roasting tray and rub the skin with olive oil and salt 
7. Roast for 30 minutes or until the juices run clear from the thickest part of the whole chicken. Remove from the oven and allow to rest.

For the Garnish

1. Peel and cut the shallots into 2cm chunks, quarter the button mushrooms and finely slice the pancetta.
2. Add a dash of olive oil to a frying pan or skillet and on a medium heat add the garnish, sauteing until golden.

After the Chicken’s rested

1. Remove the chicken meat from the whole chicken, keeping the carcass, roasted back bone and one leg bone to support the pastry lid!
2. Drain the fat into a small bowl and set keep for later.
3. Run your knife through the chicken meat so you have bite sized pieces. Set aside.

For the Supreme Sauce

1. Break the carcass up and return to the roasting tray along with the wings and the back, leg and thigh bones 
2. Roast on 200C for 20 minutes until a deep golden
3. Thinly slice the shallots, crush the garlic and add them to a large saute pan.
4. Saute until the shallots become light golden
5. Continue to saute so the carcass starts to colour in places
6. Add the white wine along with the aromats and reduce by 2/3’s
7. Add the chicken stock, turn the heat down to a simmer and reduce by half again, occasionally skimming off any fat
8. Strain the chicken stock into a mixing bowl and discard the wings and sauteed veg
9. Whisk in the cream before returning to a medium heat a reducing to a light coating consistency
10. Mix together the flour, chicken fat, marmite and dijon to make a beurre manie and whisk through the sauce.
12. Continue to whisk until the sauce thickens and begins to bubble.

To finish the Filling

1. Stir the chicken and garnish through the sauce.
2. Chiffonade the parsley and tarragon, stir through the sauce and season with salt and black pepper to taste. Allow to cool.

To make the Egg Wash

1. Separate the eggs, store the whites in an airtight container for another dish and whisk the egg yolks

To make the Pastry

1. Roll 2 thirds of your block of puff pastry out to about 3mm thick. 
2. Line your pie dish with the puff pastry sheet, ensuring you have enough pastry to lay over the edges. 
3. Using a small knife follow around the circumference of the dish so you’re left with a neat edge. Refrigerate for 30 minutes
4. To make you’re pastry lid, roll out the other third of the puff pastry to about 6mm
5. Place you pie dish upside down on top and using a small knife, cut around the perimeter
6. If using pre rolled puff pastry, do this on 2 sheets, brush one sheet with egg wash and place the second sheet on top, making sure to line up the edges
7. Refrigerate the lid template to the fridge for 30 minutes
8. Set your oven to 180C Fan
9. Brush the pie lid with egg wash.
10. Fill the lined pie dish with your chicken filling
11. Put both the lid and the dish side by side in the oven and bake for 25 minutes
12. Carefully remove the pie lid and pie dish from the oven
13. Brush the edges of the pie dish with egg wash before place the puffed up lid on top 
14. Return to the oven for 10 minutes before removing from the oven.
15. Leave to stand for 10 minutes before serving!

Lasagne

INGREDIENTS

50g Bone Marrow
2 Onion
2 Carrot
2 Celery Stalks (if cheap)
100g Bacon
2 Sausages
400g gravy beef
400g blade beef
180g Cherry Tomatoes
100g White Wine
.5L Chicken Stock
1 Bay Leaf
1 Sprig Rosemary
Left over Parmesan rind

Gastrique
25g Red Wine Vinegar
25g sugar

Pasta
2 eggs
4 yolks
300g pasta flour
150g spinach
1 tbsp Olive Oil

Bechamel
.8L Milk
Bay Leaf
A few sprigs of Thyme
Black peppercorns
80g butter
80g plain flour
100g Parmesan (+ 20g for topping)
Nutmeg

RECIPE

1. Finely dice onion, celery and peeled carrot.
2. Halve cherry tomatoes, drizzle with olive oil, season with salt, oregano, roast at 180C for ~15 mins until blistered, then blitz smooth.
3. Add a little oil and brown meat in pan of stove at 150 degrees
4. Slice bacon and fry with sausage meat, breaking it up, until golden.
5. Drain on paper towel. Pour off any excess fat from the pan.
8. Return pan to high heat and deglaze with white wine, reducing until almost dry
9. Return vegetables and meat to the pan. Stir through the tomato sauce. Add rosemary, bay leaf, parmesan rind and chicken stock.
10a. 1.5 hours after meat has been on add chopped mushrooms but be fore that...
     Bring to a simmer on stove, cover with lid on for 2.5 hours, check when falling apart, remove lid and simmer for .5 hours or until sauce is thick enough
10b. Bring to a simmer on stove, cover with a cartouche and lid, and braise at 140C for ~2 hours until the meat starts to pull apart.

PASTA

1. Blanch spinach in boiling water for 1 minute and refresh in ice water.
2. Squeeze out as much liquid as possible, then blitz with the egg yolks until smooth. Pass through a sieve. Make sure spinach is finely blitz as it sticks in sieve
3. Mix whole eggs and olive oil into the spinach mixture, then gradually add flour until a dough forms (Might not need all).
4. Knead until firm. Wrap and chill for 1 hour.
5. Divide into 4 and roll into rectangles about as thick as a 5p piece, dusting as needed or using a pasta machine.
   (Maybe end notch for middle layer pasta and second to last for rest)
6. Bring a large pan of salted water to the boil. 
7. Trim sheets to fit your lasagne dish, blanch each sheet for 1 minute, transfer to ice water, then drain and pat dry.

BECHAMEL

1. Bring milk, bay leaf, thyme and black peppercorns to a simmer. Remove from the heat and leave to infuse for .5 hour.
2. In a separate pan, melt butter on medium heat, add flour and cook for 1 minute, stirring continuously, until it smells biscuity.
3. Remove from the heat and gradually whisk in the infused milk as you would a cheese sauce
4. When you see volcanic bubbles, remove from the heat and whisk in parmesan. Season with salt and nutmeg and set aside.

RAGU CONTINUED

1. Spoon off any fat that’s risen to the top.
2. If there’s excess liquid, strain into a clean pan and reduce on high until it coats the back of a spoon.
3. Pull the meat apart so you have a mix of shredded and small chunks.
4. Mix the ragu with the reduced liquid and season with salt and black pepper.
5. To make the gastrique, simmer vinegar and sugar, stirring to dissolve the sugar.
6. Finish the ragu with gastrique to taste.

ASSEMBLY 1. Set the oven to 140C Fan. 2. Spread a thin layer of bechamel on the bottom of a casserole dish, then add a layer of ragu. 3. Add a single layer of pasta, cover with a thin layer of bechamel, then spread another layer of ragu on top. 4. Repeat until you’ve used everything up, finishing with pasta topped with a very thin layer of bechamel. 5. Top with grated parmesan and bake for ~30 mins or until the edges bubble. 6. Finish by turning the oven up to 200C for the last few minutes, or flash under a hot grill for a crispy top.

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