Lamb Hot Pot

Ingredients
4 Lamb Steaks (100g each or just over the palm of your hand in size)
1 Onion (finely chopped)
1 400g Can Chopped Tomatoes
120ml Mixed Stock (1 chicken and 1 veg cube)
100g Green beans (sliced in half, not length ways!!)
Tabasco Sauce
500g Potatoes
A Splash of Oil
A Knob of Butter
1/2 Teaspoon Dried Mixed Herbs (you should always have this in your stock cupboard)

Equipment
2 SHARP Knifes
1 Chopping Board
1 Large Pan (2/3rds full boiling salted water)
1 Large Frying Pan/Wok (with a lid)

The Good Bit

1. Put The potatoes whole (or Halved if they are very large) in the pan of boiling water and cook for 10mins. Meanwhile cut each of the lamb steaks into 4 strips then place in the frying pan with the onion and a splash of oil and cover and cook for 4 minutes until well browned.
2. Pour in the tomatoes, the stock, the green beans and sprinkle over the herbs, add a dash of tabasco (only if you like a little bite to the meal) and bring to the boil then turn down the heat to a low simmer whilst you do the next bit.
3. Drain the potatoes and slice as thin as possible (you may want to run them under a little cold water to allow you to handle them, then arrange the slices in overlapping layers on top of the lamb, cover the frying pan turn up the heat a little and simmer for 15 minutes.
4. The icing on the cake if you can do it, is to dot butter on to the potatoes at this stage and whack under a high grill for a couple of minutes to crispen those tatties off.

Serves 4

Haddock

Ingredients
4 Haddock Fillets (skinned and boned, just a little larger than your palm, which by the way is a very good way to measure portion size of fish/meat in any dish)
4 Eggs
1 400g Can Chopped Tomatoes
1 Onion (finely sliced)
A Head of Broccoli
Vinegar
A Handful Chopped Fresh Parsley
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok (i use a wok to cover my frying pan but if you have a lid or plate you can use thats great)
1 Large Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Medium pan

The Good Bit

1. Start by frying the onion until it is soft and golden, then stir in the tomatoes and most of the parsley, season with salt and pepper then add the fish and cook covered for 8-10 minutes ( the fish will flake away with a fork when cooked)
2. Add a good amount of vinegar to the boiling water in the medium pan, swirl it around to make a funnel then crack an egg into it, cook each egg for 2-3 minutes until the white is well set, take them out with the slotted spoon.
3. For the broccoli, cut into bite size chunks and add to the boiling salted water for 2-3 minutes (you can go back to doing your eggs whilst this is on)
   
4. Serve the fish slices with some of the sauce, a helping of broccoli and top with a poached egg, sprinkle over the remaining parsley.

Serves 4

Twisted Toad In The Hole

Ingredients
400g Potatoes (chopped into bite size pieces)
4 Large Yorkshire Puddings (i will describe how to make these in a later blog)
1 Large Onion (finely chopped)
2 Beef Stock Cubes
1 Kettle of Boiling Water
12 Sausages (any flavour you like, pork are my favourites)
A Good Splash of Oil
Milk
A Knob of Butter

Ingredients
1 Oven Proof Dish
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan (with boiling salted water)
1 Spatula

The Good Bit

1. Cook the potatoes in the large pan with the salted water in for about 10 minutes (when they are done a fork should stick into them easily) While the potatoes are cooking, fry your sausages until brown all over, add a little oil to the pan if needed, this will stop them having stripes.
2. Heat the 4 yorkshire puddings according to packet instructions, whilst these are heating, mash your potatoes well and add a knob of butter mash again then add a splash of milk (go easy with the milk you dont want runny mash, add a little at a time)
3. Take the sausages out of the pan and keep warm then quickly fry the onion until soft, then add in a good amount of the boiling water from the kettle and the 2 beef stock cubes, whilst this is reducing, pile the mash into the four yourkshire puddings and stick in 3 sausages then spoon over the onion gravy.

Serves 4

Pork Balcho

Ingredients
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
1in Cinnamon Stick (broken up)
3 Dried Red Chillies (chopped)
4 Cloves
2 Teaspoons Cumin Seeds
10 Black Pepper Corns
675g Pork (cubed)
1 Teaspoon Ground Turmeric
200ml Warm Water
25ml Tomato Purée
1/2 Teaspoon Chilli Powder
1 Large Onion (finely chopped)
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Cider Vinegar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Pestle and Mortar
1 Spatula

The Good Bit

1. Heat the oil in the frying pan and add the ginger and garlic and fry for 30 seconds, grind together the cinnamon, chillies, cloves, cumin seeds and peppercorns in to a fine powder then add to the frying pan for a further 30 seconds.
2. Add in the pork and turmeric and turn the heat up a little, cook for 5 minutes until the juices start to come out from the pork, add in the water, tomato purée and chilli powder, cover and heat for 30 minutes.
3. In another pan with a splash of oil in, fry off the onion until it is well browned then add that to the pork along with the salt, sugar and vinegar, stir well and cook for another 30 minutes.
4. Serve
   

Serves 4

Peppered Steak

Ingredients
4 Beef Steaks (a serving each)
4 Tablespoons Pepper corns
200g Mushrooms (button, chestnut, sliced)
4 Tablespoons Brandy
300ml Red Wine (something good but not your best from the wine cellar that you've been saving for the last 5 years)
1/2 Teaspoon Dried Thyme
2 Tablespoons Redcurrant Jelly (Cranberry will also do)
450g Potatoes (grated with the largest grating holes)
A Splash of Oil
Flour
Salt and Pepper to Taste
Chives or Fresh Thyme to Garnish

Equipment
2 Frying Pans (1 large 1 small)
2 Spatulas
1 Sharp Knife
1 Chopping Board
1 Grater
Rolling Pin (or something heavy)
1 Food Bag
Pastry Brush

The Good Bit

1. In the food bag crack the pepper corns with the rolling pin or your heavy item, then sprinkle this onto your steaks when all the pepper is used, push the cracked corns into the meat with your fingers. Now Brush each steak with a little oil and fry in a hot pan for 3-4 minutes on both sides until its well browned on both sides.
2. Split the grated potato into four even amounts and add a tablespoon of flour to each, your going to have to fry each portion off separately. With a little oil in the other frying pan you need to pat the grated the potato down and fry on both sides until golden (3-4 minutes) then repeat for the other 3 portions.
3. If your steaks are looking done whilst you are doing this, take them out of the pan and place on a plate and cover to keep warm (they'll be nice and juicy like this) Add the mushrooms to the steak frying pan and fry for a minute until beginning to brown.
4. The add the brandy and ignite (be careful) once the flames have gone add the red wine, redcurrant jelly and thyme and boil until the redcurrant has dissolved, season to taste.
5. Place a golden potato pancake on each plate, top with a steak then spoon around the mushrooms and red wine sauce, garnish with fresh thyme or chives (ladies if you serve this to any man, he'll be yours! and men if you serve it to a lady, she'll think your a genius in the kitchen!)

Serves 4 (half the ingredients for a cosy but luxury meal for 2)

Cottage Pie

Ingredients
450g Potatoes (judging this yourself is good practice, pick out of the bag what you think to be 4 servings)
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Beef
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheese (cheddar is perfect for this)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top? it's up to you! (why not split half and half?) Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready! (enjoy those flavours, it's a bit of a long dish to do but well worth it, maybe do this on a Sunday!)
   

Serves 4

Cod And Prawn Curry

Ingredients
4 Pieces Cod (large enough for a serving each/size of a chicken breast)
6 Tablespoons Masala Curry Paste
1/2 Can Coconut Milk
175g Cooked and Peeled Prawns
A Handfull Fresh Coriander
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water)
1 Wooden Spoon
1 Colander

The Good Bit

1. Start by putting the rice on and cooking to packet instructions, 10-15mins usually, then cut the cod into bite size chunks.
2. Heat the masala curry past and the coconut milk in the frying pan for five minutes at a gentle simmer then add the cod and cook for 5 mins before adding the prawns, these only need heating through as they are already cooked.
3. Whilst the prawns are heating through check the rice it should be about done, when it is rinse with boiling water in the colander and serve in a ring on four plates before serving up the curry, top with shredded coriander leaves.

Serves 4

Beef Vindaloo

Ingredients
1 Tablespoon Cumin
4 Dried Red Chillies
1 Teaspoon Black Pepper Corns
The Seeds From 5 Green Cardamom Pods
1 Teaspoon Fenugreek Seeds
1 Teaspoon Mustard Seeds (or mustard if you cant get hold of the seeds)
1 Inch Piece of Ginger (grated)
2 Teaspoons Coriander
1/2 Teaspoon Turmeric
1 Garlic Clove
A Pinch of Sugar and Salt
4 Tablespoons White Wine Vinegar
900g Beef (cubed)
1 Large onion (as finely chopped as you can manage)
A Splash of Oil or Two
375g Rice (again anything but pudding)

Equipment
Pestle and Mortar (or instead of seeds use powder)
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing bowl

The Good Bit

1. Grind up the cumin seeds, peppercorns, fenugreek, cardamom and mustard seeds (leave out the mustard if you are not using seeds) and chillies until you have a fine powder, or just mix them all together if you are using dried powders and mustard from a jar and keep in the mixing bowl.
2. Heat your oil in the frying pan and cook the onion until it is golden brown, then mix this in the mixing bowl with your powder the white wine vinegar a pinch of salt and a pinch of sugar.
3. Now fry of the beef in a little oil until it begins to brown on all sides, then remove from the pan and leave to settle whilst you add another splash of oil to the pan and cook the garlic and ginger for 2mins then add the coriander and turmeric and cook for another 2 minutes.
4. Add your onion and spice mix to the frying pan now and cook for a further 5 minutes, really get those flavours mixing before adding the meat along with a good glass of water (not a pint but imagine a glass of something cold when you've just come in from a hot day outside and that is the size you want.
5. Cover and cook for 1-1 1/2 until the meat is really tender (at this stage if you need more liquid just add a little more water, if the sauce is too liquid then turn up the heat and uncover for 5 minutes. Serve with rice

Serves 6

Beef Madras

Ingredients
450g Beef (cubed)
250g Rice (any rice is fine just don't use pudding rice)
1 Large Onion (finely sliced)
4 Cloves
4 Green Cardamoms
2 Whole Star Anise
4 Green Chillies (chopped)
2 Red Chillies (chopped)
3 Tablespoons Madras Masala Paste
1 Teaspoon Dried Turmeric
4 Tablespoons White wine Vinegar
Sugar to Taste
A Splash of Oil
Coriander and Lemon Wedges to serve (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Large Pan (2/3rds full of boiling salted water)
1 Colander

The Good Bit

1. Start by putting the rice on, cook to packet instructions, usually 10-15 mins whilst that is cooking heat a splash of oil in the frying pan and cook the onion until it turns golden brown, then add all the spices and cook for another 2-3 minutes.
2. Add the meat, the white wine vinegar and a pinch of sugar (keep tasting the sauce until you are happy that the sugar has taken the tang from the vinegar) cook over a medium heat until the beef is cooked through and soft (your rice should be about ready too at this time)
3. Once the rice is done (taste test) wash your rice (place it in a colander and then rinse with boiling water) whilst you are doing this turn the heat up on the frying pan to reduce any remaining sauce. Then serve in a ring of rice. Top with shredded coriander leaves and lemon wedges if you want to be fancy!
   

Serves 4

Spicy Chicken Masala

Ingredients
4 Chicken Breasts
2 Lemons (juiced)
1 Inch Ginger (grated)
1 Teaspoon Dried chilli (flakes will do)
1 Teaspoon Brown Sugar
2 Tablespoons Clear Honey
A Good Handfulls Chopped Coriander
1 Fresh Green Chilli (finely chopped)
A Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
Paper Towel
1 Large Frying Pan (if you have no grill)

The Good Bit

1. Score the chicken breasts several times 1-2mm deep then wash and dry them with a little bit of paper towel and set them aside.
2. Mix the lemon juice, ginger (1 teaspoon of crushed garlic if you are aloud) dried chilli, sugar, honey and a pinch of salt and then place the chicken in this mixture for an hour.
3. Transfer the chicken to an oven proof dish, pour over the remaining sauce and add the coriander and the chopped green chilli, then place under a preheated grill (medium) for 15-20minutes or until the chicken is cooked through, or fry for 10 minutes on each side or until the chicken has browned off. For each method flip the chicken over a couple of times and try to recover it with whatever marinade you have left.
4. Serve COLD, this is wonderful with (cant believe I'm saying this) salad, or you could go with the old favourite, rice.

Serves 4

White Chicken Curry

Ingredients
2 Onions (thinly sliced)
8 Long Green Chillies (thinly sliced)
1 Inch Fresh Ginger (grated)
1 400g Can Coconut Milk
4 Chicken Breasts (cut into chunks)
1 Lime (juiced)
A Splash of Oil
A Pinch of Salt
What About Nan Bread or Rice to Serve? (250g of rice in a large pan, 2/3rds full of boiling salted water for 10-15 minutes and follow the packet instructions for warming up nan bread)

Equipment
1 Large Frying Pan/Wok
1 SHARP Knife
1 Chopping Board
1 Spatula
1 Juicer

The Good Bit

1. Heat the oil in the pan then add the onions and cook until they begin to go soft (3 minutes) do not let them colour!!!
2. Add in the chillies, ginger, a pinch of salt and the coconut milk and stir well before adding the chicken and bringing to the boil.
3. Gently simmer the dish for 30minutes stirring occasionally (after this time cut a piece of chicken in half with your spatula and look to make sure there are no pink bits left, it should be perfectly white) don't be afraid to add a little water to the sauce if it begins to burn to the sides of the pan.
4. Once cooked, remove from the heat, stir in the lime juice and serve.
   

Serves 4

Mixed Balti Vegetables

Ingredients
1 Onion (finely chopped)
1 Inch Piece Ginger Root (grated or 1/2 teaspoon dried)
1 Teaspoon Chilli Powder
2 Teaspoons coriander
1/2 Teaspoon Turmeric
500g Mixed Vegetables (diced, supermarkets usually sell bags of this frozen that are perfect)
Either Juice of 1 Lemon or 3 Skinned and Chopped Tomatoes.
A Splash of Oil

Equipment
1 Grater
1 Wok
1 SHARP Knife
1 Chopping Board
1 Spatula

The Good Bit

1. Heat a splash of oil in your wok and fry the onion until soft and golden, then add the ginger. chilli powder, coriander and turmeric and stir fry for 2-3 minutes (be careful here, frying chilli powder in such a dry pan causes it to burn slightly and the fumes this gives off WILL make you cough)
2. Add the diced vegetables (maybe a little meat if your not a vegetarian) and cook for 3 minutes (or until your meat browns) then add either the lemon juice OR the skinned tomatoes along with a splash of water to stop things burning to the wok, add a pinch of salt and cover and cook for 10 minutes (I cover my wok with a frying pan because it didn't come with a lid and it is also easy to take off to check how things are doing)
3. Serve onto 4 plates, you may want rice (see what you think when it's all in the wok)

Serves 4

Lamb Biryani

Ingredients
250g Lamb (cubed straight from the supermarket)
Oil
Butter
1 Onion (finely chopped)
250g Long Grain Rice
600ml Veg or Chicken Stock
350g Cauliflower
100g Frozen Peas
1 Teaspoon Each Turmeric and Cumin
1/2 teaspoon Each Coriander and Chilli
Salt and Pepper to Taste.
Toasted Almond flakes (optional) to serve

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Spatula
1 Plastic Spoon

The Good Bit

1. Mix together a splash of oil in your bowl with the turmeric, cumin, coriander and chilli, then whack in your lamb and give it a good stir.
2. Heat a splash of oil in the frying pan along with a good knob of butter (slightly more than you would butter a slice of toast with) and cook the onion until it begins to soften (4-5mins), then chuck in the lamb and its juices and cook for 3 minutes.
3. Pour in the stock and add the rice then bring to the boil and cook for 10 minutes before adding the cauliflower, then stir in the frozen peas and cook until all the stock has gone (about 4 minutes) Season and serve! (you could top with a sprinkle of toasted almond flakes if you wanted to be fancy)

Serves 4

Sweet And Sour Prawns

Ingredients
350g Frozen Prawns (defrosted)
1 Spring/Salad Onion
1 Teaspoon Ginger Root (finely chopped 1/2 teaspoon if using dried)
1 Tablespoon Dark Soy Sauce
3 Tablespoons Rice Vinegar (white wine vinegar will do, i've never tried it with the normal table stuff)
1 Splash of Sherry (go steady you booze fiend)
2 Tablespoons sugar
125ml Stock (veg or chicken is best, i suppose you could use lamb or beef if you are making a different sweet and sour, or just use water)
Water
1 Tablespoon Cornflour
A Splash of Oil

Equipment
1 Wok
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Glass

The Good Bit

1. Heat a little oil in the wok, then apart from the prawns and cornflour chuck everything into the wok and bring to the boil.
2. Whilst waiting for the sauce to boil, put the cornflour in the glass and add a little cold water to form a paste, once the sauce is boiling throw the prawns in too and cook for about 5 minutes until the prawns are well heated through.
3. Thicken the sauce with the cornflour paste, this will only take seconds, dont worry if it takes a little longer, at the end of the day you are the judge, if it's too runny keep it boiling until you are happy, if it's like a block of concrete, add a little water!
4. Serve with fresh herb leaves, Whatever you like but parsley is good, a slice of lemon looks excellent.

Serves 4

Beef And Bok Choy

Ingredients
1 Bok Choy or 250g Salad Leaves (torn into pieces)
500g Steak (Pieces/Cubes Whatever is cheap)
150g Mangetout or Similar
150g Baby Sweetcorn (most supermarkets do these in a pack with mangetout, BONUS)
6 Spring/Salad Onions (chopped into cm long pieces)
2 Red Peppers (cut into thin strips)
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
A Splash of Oil
Noodles or Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Wok
A Steamer (optional)
1 Spatula

The Good Bit

1. Steam your bok choy (or heat in a wok with a little water) until they start to wilt, remove and keep warm if you can.
2. Add a splash of oil to your wok (clean and dry it if you have just done your leaves in it), fry the beef until it just begins to brown on all sides, then add the mangetout, sweetcorn, spring onions, pepper, oyster and fish sauces and the sugar.
3. Stir fry (fry over a high heat but keep the food moving with your spatula) for 3 minutes or until the peppers just begins to go soft, serve this onto a bed of the bok choy or salad leaves with noodles or rice.
   

Serves 4

Jasmin Rice With Prawns And Basil

Ingredients
250g Jasmin/Thai Rice
1 Egg
1 Onion (finely chopped)
350g Prawns
50g Frozen Peas
2 Spring/Salad Onions (chopped into 1/2cm strips)
Oyster/Fish Sauce
A Handful of Basil Leaves (leave 8 whole leaves)
A Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Large Pan 2/3rds full with boiling salted water
1 Spatula
1 Whisk/Fork
1 Small Bowl

The Good Bit

1. Begin by heating a splash of oil in the wok and starting to cook your rice, whilst waiting for the oil to heat up, crack the egg into the small bowl and whisk with until light and fluffy. Pour this into the wok and swirl around until it sets like a thin pancake and cook until golden, then take out.
2. Roll this up and cut into thin strips. Add a touch more oil to the wok and add the onion and cook until soft (3-4mins) add the prawns and peas and cook again until everything is heated through (5mins or so)
3. The rice should now be ready so drain it then chuck it in the wok, add a little oyster sauce to your required taste, throw in a handful of chopped basil leaves and the spring onions, stir and cook for a couple of minutes (no longer than 2mins)
4. Serve between 4 bowls and add some of the cut egg pancake and 2 whole basil leaves to each bowl to finish it off.

Serves 4

Chicken and Mushroom Noodles

Ingredients
4 Chicken Breasts (cut into bite size chunks)
1 Handful Spring/Salad Onions (sliced into 1cm strips)
200g Mushrooms (sliced)
1 Bottle Oyster Sauce
200ml Chicken Stock
200g Spinach Leaves (150g Salad Leaves if spinach is not available)
400g Egg Noodles
Olive Oil
1 Teaspoon Black Pepper Corns (crushed)

Equipment
1 Wok
1 Large Pan (2/3rds full with salted boiling water)
1 SHARP Knife
1 Chopping Board
Something to crush your pepper corns with (i use a piece of kitchen paper and the blade of my knife)

The Good Bit

1. Begin to cook the noodles to packet instructions (3-4 minutes) and meanwhile heat a little oil in the wok and cook the chicken until browned on all sides.
2. Add the mushrooms, onion and pepper corns and stir fry for 2 minutes, then add the oyster sauce, the stock and the spinach (or salad leaves) and cook for 2 minutes or until the leaves have wilted. (Don't cook for too long at this stage)
   
3. Whilst this is cooking, your noodles should be done, take them off the heat and drain (i use a colander for this but it's not necessary if you have lids for your pans)
4. Divide the noodles between 4 plates and dollop on some of the chicken mixture!

Serves 4

Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4

Thai Red or Green Curry

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Jar/Sachet Thai Red/Green Curry Paste (red is hotter, i'll be showing how to make your own at a latter date)
1 400g Can Coconut Milk
1 130g Can of Sweetcorn (drained)
250g Rice (anything but pudding)
A Splash of Olive Oil

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
a Spatula
1 Wooden Spoon
1 Colander

The Good Bit

1. Heat the oil in your frying pan and fill the large pan 2/3rds full with water, add salt and bring that to the boil.
2. Fry the chicken until it begins to brown on all sides, add the given amount of Thai green or red curry paste (usually 2-3 tablespoons, check the packet) and stir very well, then add the coconut milk and sweetcorn and brink to a low simmer, stirring occasionally.
3. Add the rice to the water and cook according to packet instructions (10-15 minutes), when you think the rice is done TRY it, if it's still a little hard cook a little longer. Pour the rice into a colander and rinse with a kettle full of boiling water.
4. Once the rice is done, serve in a ring on 4 plates and spoon in the red or green curry.

Serves 4

Simple Chow Mein

Ingredients
250g Cooked Chicken Cut Into Strips (supermarkets do flavoured packets that are ideal)
1 Large Onion (finely chopped)
1 Red Pepper (finely chopped)
200g Mange tout or Sugar Snap Peas (halved lengthways)
200g Bean sprouts
200g Noodles
A Splash of Olive Oil
Dark Soy Sauce
1 Jar Sweet Chilli Sauce

Equipment
1 Sharp Knife
A Chopping Board
1 Large Wok
1 Spatula
A Large Pan of Boiling Water
1 Wooden Spoon

The Good Bit

1. Heat the oil in the wok then add the onion and pepper and stir fry until the onion turns golden, add the chicken and heat a while longer whilst you cook the noodles.
2. Cook the noodles in the boiling water following packet instructions (usually 3-5 minutes if you keep the water boiling) With the wooden spoon, crush a strand of noodle against the side of the pan, if it splits easily the noodles are done! if not cook a little longer.
3. Add the bean sprouts and mange tout to the wok and fry for 1 minute (no longer, you want these to be crunchy)
4. Drain the water and add the noodles to the wok along with a good dollop of soy sauce (2 tablespoons or so) and a good dollop of sweet chilli sauce (again 2 tablespoons should do) stir in well and mix everything together and get it all coated in the sauce, cook for 2-3 minutes then serve. (bowls is a good idea but plates work, and if you have one of those pasta serving spoons they help too, otherwise, good luck, don't get too messy)
   

Serves 4

Lasagne

Ingredients
100g Minced Beef
1 Large Onion (finely diced)
1 Pepper (finely diced)
100g Button Mushrooms (quartered)
Tomato Purée
8 Lasagne Sheets
1 Jar Red Sauce
1 Jar White Sauce
100g Grated Cheddar (or parmesan)
A Splash of Olive Oil
Chips, Salad Leaves or Garlic Bread to Serve

Equipment
1 Deep Square Oven Proof Dish
1 SHARP Knife
1 Chopping Board
1 Frying Pan/Wok
1 Spatula
1 Big Spoon
1 Dessert Spoon

The Good Bit

1. Preheat your oven to 210c, heat the oil in the pan and fry the onion and pepper until the onion is soft and beginning to go golden, add the meat and cook until brown, add the red sauce and muchrooms along with a good squeeze of tomato purée and simmer for a couple of minutes.
2. In your oven proof dish, lay 2 slices of lasagne next to each other (remembering which way they point) then spoon over 1/3rd of your meat mixture with the big spoon, and 1/4 of the white sauce with the dessert spoon.
   
3. Add your next 2 sheets of lasagne in the same direction (make sure all sheets go in the same direction, Makes it easier to cut into 1/4rs later) and follow the same measurements of mince and white sauce, then repeat a third time. You should still have 2 sheets left which you need to place on top, the last 1/4 of white sauce then sprinkle over the grated cheese and place in the oven for 30-40mins (you can even sprinkle paprika on here at this stage to add a bit of kick to this meal.
   
4. Cut into 1/4rs serve with whatever takes your fancy, garlic bread (insert peter kay garlic bread joke here) or chips, hell even salad leaves and tomatoes for the healthy option.

Serves 4 or 2 if you serve on its own.

Mushroom Risotto

Ingredients
500g Mixed Mushrooms (button, shiitake, oyster, chestnut, any you want)
1 Large Onion
1l Vegetable stock (2 stock cubes usually will make this amount)
250g Risotto Rice (again, long grain will do)
200g Fresh Salad Leaves (or 500g fresh spinach)
Olive Oil
A Knob of Butter
Garlic (if you are safe to use it)
Parmesan for decoration
Salt and Pepper for serving

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Small Frying Pan

The Good Bit

1. Chop the onion finely (and a couple of cloves of garlic if using) and fry in the pan until golden and soft, add a knob of butter and the rice and fry over a high heat for 1 minute.
2. Add the vegetable stock and mushrooms (sliced, halved or quartered its up to you) and cook over a medium heat until the rice has soaked up all the stock, then just before serving stir in a good knob of butter.
   
3. Meanwhile in the small frying pan, over a low heat with a good splash of olive oil, wilt the salad leaves and get them coated in the oil, this takes only a short while (seconds in most cases) so do not do this stage until you are nearly ready to serve (again add a couple of cloves of chopped garlic if you are allowed)
4. Serve up onto plates with the wilted greens on top of the risotto and shave a few bits of parmesan over the top for that extra bit of class.

Serves 4

Vegetable Frittata

Ingredients
100g Mozzarella (grated)
8 Cherry Tomatoes (quartered)
8 Small New Potatoes (cooked and sliced)
2 Tablespoons Chopped Fresh Chives
A Good Handful of Basil (chopped)
8 Eggs
A Splash Of Olive Oil
Salt and Pepper
Salad Leaves for Serving
You can use which ever veg you want or even add meet, just keep the eggs and cheese constant.

Equipment
A Grill/Oven Proof Frying Pan
1 SHARP Knife
1 Chopping Board
1 Balloon Whisk
1 Mixing bowl

The Good Bit

1. Heat a dash of oil in your pan and preheat a grill to medium, whilst that is warming, whisk the eggs together until light and airy, add the cooked sliced potato, tomatoes and both herbs and stir well, transfer to your frying pan.
2. Cook for about 5 minutes until the mixture looks like it has begun to stiffen or you can see bubbles in the egg, sprinkle the grated cheese on top then move this to your grill.
3. Grill for 3-4mins until the top has begun to bubble and turn brown, take out and cut into quarters.
4. Serve with salad leaves. If you want to be naughty, try a sprinkle of cayenne pepper on top before you grill!

Serves 4

Pizza (toppings up to you)

Ingredients
For The Dough
450g Self Raising Flour
4 Tablespoons Grated Parmesan
300ml Warm Water
4 Tablespoons Olive Oil
Or Buy A Packet of Ready Made Bases
For The Sauce
A Splash of Olive Oil
1 Small Onion (Chopped as fine as you can)
1 400g Can Chopped Tomatoes
A Handful of Fresh Basil (chopped)
For The Toppings
More Olive Oil
100g Cheese (sliced mozzarella is best but grated cheddar works fine)
2 Tomatoes (sliced)
100g Button Mushrooms (quartered or sliced)
1 Small Red Onion
Anything Else You Fancy
Salt and Pepper for seasoning

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
2 Wooden Spoons
A Sieve
Rolling Pin
A Pizza Size Oven Dish (10inch)

The Good Bit

1. If you are making your own dough (well done!) Sieve the flour into a large bowl and stir in the cheese, make a well and add the water and 2 tablespoons of olive oil, mix together well into a nice dough ball, split into 2 and roll out into 2 10inch circles, cooking 1 at a time under a medium grill until golden on one side (5-6 minutes) (or both at once if your grill is big enough)
2. To make the sauce fry the onion in a splash of oil until soft then add the can of tomatoes and the chopped basil and simmer for 10mins until a good thick sauce is attained.
3. Flip your bases over so you have the uncooked side facing up and cover with the sauce, then fry off the mushrooms for a minute or two in a dab more oil along with anything else that may need partial cooking (peppers for instance)
4. Top your pizza with your cheese, veg (I like the red onion to be a little raw so I don't fry it at stage 3) and anything else you like, drizzle over a little olive oil (that's how the Italians do it) and whack back under the grill for 3-4 minutes.
5. If you are using ready made bases follow the packet instructions for cooking and just experiment with what toppings you like, come on, who'd have thought cheese, pineapple and ham would go together! and what about anchovies!!

Serves 4

Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4

Crab and Avocado Bows

Ingredients
350g Pasta Bows (any pasta will do, bows just look nice)
1 Small Red Onion (finely chopped)
4 Tomatoes (cut the seeds out and dice the rest)
1 Avocado (peeled, stoned and finely diced)
A Good Handful Fresh Coriander
Juice of 1 Lime
1/2 Teaspoon Chilli Powder
1 175g Can of Crab Meat (or use fresh if you have some spare)
Olive Oil
Salt and Pepper

Equipment
1 Large Bowl
A SHARP Knife
1 Chopping Board
Juicer
1 Wooden Spoon
1 Spatula

The Good Bit

1. Cook the pasta according to packet instructions (usually 10-15 minutes) in lightly salted water.
2. Mix together, the finely chopped onion, the diced avocado, tomato and chopped coriander, add in your lime juice juice and a splash of olive oil.
3. Once the pasta is cooked drain the pan, chuck in the drained crab meat and the chili powder and heat through for about 2 minutes stirring well then add the advocado mixture and give another good stir, season then serve.

Serves 4

Risotto

Ingredients
250g Risotto Rice (long grain will do)
600ml Water
2 Chicken Stock Cubes
2 Vegetable Stock Cubes
1 Large Onion
1 Large Pepper
1 130g Can of Sweetcorn
1 400g Can of Kidney Beans (or a handful of button mushrooms quartered)
1 200g Can of Mixed Beans
200g Frozen Peas
Olive Oil
A Knob of Butter

Equipment
1 Large Frying Pan
1 Sharp Knife
1 Chopping Board
1 Spatula

The Good Bit

1. Heat a splash of oil in your frying pan, and add to it a coarsely chopped onion and pepper, cook until the onion has softened and begun to turn brown. Add to this the knob of butter then add all your rice and stir fry for about a minute.
2. Add then all your water and all 4 stock cubes and bring to the boil, add the contents of the 3 cans at this stage making sure they have been well drained or the quartered button mushrooms if you are using them and the frozen peas, bring to the boil and simmer for 15 minutes stirring occasionally.
3. Play at being a chef by adding whatever herbs you like, don't over do it, only add a teaspoon of one type at most (dry herbs) and don't be tempted to use more than maybe 3 herbs, i like basil here, if you are going to use fresh herbs, chop them well and add a minute before you serve add in a good knob of butter, stir well and then serve. How's this for a recommendation! Our dog who will eat a piece of dropped meat before it has chance to land on the floor and yet will pick out and leave the vegetables from a plate of Sunday dinner (and for some reason arrange the carrots around the edge of the plate) LOVES this meal
   

Serves 4

Ratatouille

Ingredients
1 Medium Aubergine (optional)
1 Large Onion
1 Red Pepper
1 Green Pepper
1 Medium Courgette (chopped into 1cm cubes)
1 400g Can of Chopped Tomatoes
1/2 Teaspoon Each Dried Basil, Rosemary and Thyme (small handful of fresh is better)
1 Teaspoon dried Parsley (a good handful of fresh is better)
Olive Oil
Salt and Pepper

Equipment
1 Large Frying Pan
1 SHARP Knife
1 Chopping Board
1 Spatula

The Good Bit

1. If you are using an aubergine, cut in half, slice diagonally 1/2 cm strips, brush with olive oil and season, then grill until lightly browned on both sides.
2. Chop the onion and both peppers into decent size chunks and fry in a little olive oil until the onion begins to soften and turn brown then add the courgette and cook for 5 minutes or until all the veg feels soft.
3. Add in the can of tomatoes, and bring to the boil, if you are using dried herbs, add them at the same time as the tomato and allow to simmer for 5minutes, otherwise if you are using fresh herbs, simmer for 5 minutes then just before you are about to serve add the herbs and stir well, DO NOT COOK THE FRESH HERBS. Season and serve.

Serves 4

Croque Monsieur/Madame

Ingredients
8 Slices of Bread (a toastie loaf is great for this)
125g Cooked Sliced Ham
125g Grated Cheese
Dijon Mustard
Butter
Salad Leaves, Tomatoes and Chips to serve
For The Madame Version You'll Also Need
4 Eggs
A Splash Of Oil
A Jar of Bechamel Sauce (optional)


Equipment
1 Frying Pan
2 Knifes for spreading butter and mustard

The Good Bit

1. Spread a little mustard over 4 slices of bread and then place 1/4 of the ham on each slice, cover this with a helping of the grated cheese (you should use up only half the cheese at this stage)
2. Top these four slices with the remaining bread, making four nice thick sandwiches, butter the top slice and place under a grill until brown then turn over, sprinkle on the rest of the grated cheese and grill until the cheese is bubbling and beginning to brown.
   
3. You can serve at this point but if you are going for croque madame you need to fry your four eggs in a little oil then place on top of the toasted sandwich and drizzle a little bechamel sauce over the top.
4. Serve with the salad leaves, a few cherry tomatoes and a helping of chips.

Serves 4

Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4

King Prawns In French Mustard Sauce

Ingredients
A Good Knob Of Butter
24 Peeled Raw King Prawns
2 Tablespoons Brandy
225ml Carton Double Cream
2-3 Teaspoons Mustard (Dijon is every ones favourite)
250g Long Grain Rice (or whatever rice you like, again NOT pudding rice)
Parsley
Salt and Pepper

Equipment
1 Large Frying Pan
1 Large Pan
Colander
2 Large serving bowls and spoons

The Good Bit (Really Good This Time)

1. Heat 2/3rds pan of salted water and begin to cook the rice, also heat the butter in the frying pan.
2. Cook the prawns for a couple of minutes and add the brandy, heat for a few seconds then ignite!!! WATCH THE KITCHEN (i generally do this when nobody is around so they don't know about it and have so far not managed to burn the house down, it does look like you know what you are doing if you are trying to impress a date though with this very simple but tasty dish)
3. When the flames have gone add the cream, mustard and a sprinkle of salt and pepper (only add as much mustard as you like, it's hard to tell you how much is right as different mustards are milder than others) and simmer GENTLY for 5 minutes, don't allow the prawns to go hard!
4. After 10-15 minutes depending on packet instructions your rice should be done, this needs to go into the colander and be washed with boiling water, serve all the rice in a large bowl with a serving spoon and pour the prawns and juice into another bowl and garnish with a little chopped parsley and maybe a lemon wedge or two.

Serves 4 (half the ingredients for a cozy meal for 2 ;-)