Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Lamb Skewers

Ingredients
500g Lamb (cubed)
8 Dried Apricots
8 Baby Onions (or button)
1 Tablespoon Fresh Mint (chopped)
300ml Natural Yoghurt
2 Tablespoons Fresh Ginger (finely chopped)
1 Clove Garlic (crushed)
1 Tablespoon Lemon Juice
1/2 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
Pinch of Cayenne Pepper
Salt and Pepper
Lemon Wedges to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Small Bowl
1 Spoon
8 Wooden Skewers (pre soaked for 20 minutes in water)
1 Small Pan
1 Garlic Press

The Good Bit

1. Make the marinade first, add all the ingredients from the natural yoghurt downwards (apart from the lemon wedges) to the bowl season with the salt and pepper then drop in the lamb and stir well to make sure it is all well coated, cover and set aside for 6 hours to marinate, stir occasionally if the lamb cubes aren't completely submerged in the marinade.
2. You'll also want to soak the apricots in the other bowl, so put the apricots in your other bowl and cover with boiling water.
3. When your ready to cook, pre heat your grill to a medium high heat, lift the lamb cubes from the marinade and thread onto the skewers alternately with the baby onion and the drained apricots, then cook for 12-15 minutes turning frequently.
   
4. Pour your marinade into the small pan and add the mint, stir well and just heat through, serve the skewers with a drizzle of the marinade on top.
   

Serves 4

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Spiced Lamb Skewers

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
3 Tablespoons Fresh Mint (chopped)
1 Tablespoon Fresh Parsley (chopped)
1 Tablespoon Fresh Oregano (chopped)
1/2 Teaspoon of Each Mixed Spice, Ground Coriander, Ground Cumin
450g New Potatoes
1/2 Small Cucumber
1 Tomato (de seeded and diced)
1 Clove Garlic (crushed)
4 Pitta Breads
150g Natural Yoghurt
Salt and Pepper
Cucumber Slices, Cherry Tomatoes and Lemon Wedges to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
2 Mixing Bowls
8 or 12 Wooden Skewers (soaked for 20 minutes in water)
1 Pan (1/2 filled with boiling salted water)
1 Grater

The Good Bit

1. Mix the lamb, onion, oregano, parsley, mixed spice, cumin, coriander and 1 tablespoon of mint together, season with salt and pepper, divide the mixture into either 8 or 12 then squeeze around the skewers.
2. Cook the potatoes in the salted water for 10 minutes or until they are done (test with a fork) whilst they are doing, grill your kebabs for 8-10 minutes turning now and then to get a nice even colour all over.
3. In the other bowl grate your cucumber, then using your hands, squeeze out as much juice as you can, mix the yoghurt, tomato and another tablespoon of mint into that, add the garlic, stir well and season with salt and pepper.
4. Drain the potatoes when they are done and toss in the remaining mint, serve with the kebabs, pitta bread, a dollop of the yoghurt mixture and slices of cucumber and chopped tomatoes.
   

Serves 4

Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Tiger Prawns with Mint and Lemon

Ingredients
750g Raw Tiger Prawns
A Good Bunch of Fresh Mint (chopped)
2 Cloves Garlic (crushed)
8 Tablespoons Lemon Juice
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Mixing Bowl
1 Garlic Pressed

The Good Bit

1. Mix the prawns in with the lemon juice, garlic and the chopped mint, season with salt and pepper then marinate for at least 30 minutes, over night if you can.
2. Heat your griddle pan, then with no oil chuck in the prawns and mixture, cook for 2-3 minutes each side (the prawns should go opaque/ a whitish colour) serve garnished with mint leaves.
   

Serves 6

Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4

Chilled Cucumber Soup

Ingredients
1 Cucumber (chopped into slices, reserve 8 thin slices)
2 Shallots (chopped)
2 Cloves Garlic (chopped)
250g Cooked Peeled Prawns (reserve 8 for garnishing)
300ml Single Cream
300ml Milk
25g Butter
1 Bay Leaf
Fresh Mint (reserve 4 sprigs to garnish and use 1 tablespoon of chopped)
1 Tablespoon Chopped Fresh Chives
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Large Serving Bowl

The Good Bit

1. Start by melting the butter in the pan then cooking the shallots and cucumber for 5 minutes over a low heat until it begins to soften (use a lid on the pan to help with this) do not colour! Next add in the milk and bay then season to taste and simmer for 10 minutes.
2. Take out the bay leaf on pour the soup into the blender, blend well for a few seconds. Now pour into the serving bowl and stir in the herbs, prawns and cream and chill for 2 hours.
   
3. Serve garnished with a sprig of mint and the reserved prawns and cucumber slices.
   

Serves 4

Melon with Mulled Wine

Ingredients
1/2 Honeydew Melon (de seeded and sliced into 4 long strips)
1 Glass Mulled Wine (still warm)
Handful of Red Berries (such as the Christmas favourite cranberry)
4 Fresh Mint Sprigs to Garnish

Equipment
1 SHARP Knife
1 Chopping Board

The Good Bit

1. This is so simple but so tasty, star your Christmas dinner off with this and you'll be onto a winner straight away!! With your knife carefully and with 1 cut about 4-5mm away from the skin remove the melon flesh.
2. With the flesh that is remaining cutting from 1 end and leaving about 1cm at the other end uncut, make 4-5 cuts, now you should be able to fan out the melon onto your serving plate.
3. If the mulled wine is not already warm, warm it a little then pour directly onto the the melon, sprinkle with a few cranberries and serve garnished with a sprig of mint.
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Wok
1 Spatula

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

Serves 4

Chilli Chicken Burgers

Ingredients
500g Minced Chicken (or turkey)
2 Cloves Garlic (crushed)
1 Red Chilli (seeded and chopped thinly)
1 Tablespoon Fresh Mint or 1/2 Teaspoon Dried
2 Tablespoon Fresh Coriander or Parsley
2 Teaspoons Worcestershire Sauce
Burger buns, Lettuce, Tomato for serving

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix all the ingredients together then shape into 4 even sized burgers, brush with a little oil or melted butter and grill for 5 minutes on each side.
   

Serves 4

Yoghurt And Mint Sauce

Ingredients
175g Yoghurt (not a fruit corner or such, Greek or natural is best)
1 Tablespoon Mint Jelly (warmed) or Mint Sauce
3 Tablespoons Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The good Bit

1. Mix all the ingredients together in the bowl and chill.

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit

1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.

Makes 175ml

Popeye Soup

Ingredients
2 Large Onions (roughly chopped)
2 Cloves Garlic (roughly chopped)
1 Red Chilli (finely chopped)
1 Bunch Fresh Mint (roughly chopped)
1 Bunch Fresh Parsley or Coriander (roughly chopped)
500g Fresh Spinach (roughly chopped)
1.2l Vegetable Stock
2 Lemons (juiced)
Pinch of Dried Nutmeg
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Wooden Spoon

The Good Bit

1. Cook the onion, garlic and chilli in the pan in a splash of oil for 10-minutes, or until soft and golden, add the herbs and stock and bring to the boil (not the spinach), simmer for 15 minutes.
2. Add the spinach and cook for another 2 minutes then add the lemon juice, nutmeg and salt and pepper to taste, blend with a hand blender or if using a food processor, once blended return to heat through for a short while, (not to long as the colour will go)

Serves 4

Melon And Strawberry Salad

Ingredients
3 Melons (try to pick 3 different ones like, honeydew, watermelon, galia and 3 the same size otherwise use half a large watermelon)
225g Strawberries
1 Lemon (juiced)
Honey
Fresh Mint For Decoration

Equipment
1 Melon Baller
1 SHARP Knife
1 Chopping Board
1 Large Fruit Bowl
1 Spoon

The Good Bit

1. Cut your melons in half and take out the seeds, get to work with the melon baller, placing all your bowls in a large fruit bowl.
2. Wash and take the green stems off the strawberries and cut them in half then mix in gently with the melon.
3. Mix A tablespoon of lemon juice with a tablespoon of water and 1 tablespoon of honey then drizzle this over the fruit, then finally chop some mint up and sprinkle over.

Serves 4

Burgers With a MediterranianTwist

Ingredients
500g Minced Beef (or Turkey for a healthier option)
8 Sun dried Tomatoes (most stores sell these near the tomato purée, which you can use instead)
2 Tablespoons Pine Nuts
2 Tablespoons Each Chopped Basil and Parsley
1 Small Red Onion
Salt and Pepper
Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Griddle/Frying Pan (or BBQ if the weather is good)

The Good Bit

1. Heat the oil in the frying pan (Don't use any in the griddle)
2. Chop the onion and tomatoes up as fine as you can along with the basil and parsley and crush the pine nuts (you can char these first if you like for extra flavour in a hot pan with no oil)
3. Mix all your ingredients together in the bowl with plenty of salt and pepper (if using tomato purée instead of sun dried, and a tablespoon full) mix well then with wet hands gather the mixture together and separate out into even balls and pat down to a burger shape (between 4 and 8 burgers, depending on how thick you like them!)
4. Fry in your pan turning once, once the under side is looking well done (brown for both mince and turkey) If BBQ 5-6 minutes each side (again dependant on thickness)
5. Serve however you like, buns, salad, chips (try not to reach for the red or brown sauce till you have tasted the burger)
   

Serves 4

Steak and Tomato Salad

Ingredients
1 Teaspoon Crushed Black Pepper
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Cumin
2 Teaspoons Dried Oregano
4 Steaks (your choice of cut)
8 Large Tomatoes
Fresh Mint And Coriander
2 Red Onions
1 Lemon (zested and Juiced)
A Drizzle of Olive Oil
Salad Leaves (Rocket, Spinach and Basil are my choice)

Equipment
1 Large Frying Pan/ Griddles are really good for this if you have one
1 Sharp Knife
1 Spatula
A Couple of hours to spare! (for marinading purposes only)

The good bit

1. Mix together the black pepper, paprika, salt, oregano, cumin and lemon zest.
2. With your knife, score the steaks in lines vertically about 1cm apart then horizontally 1cm apart (not too deep, just enough so you can see they've been cut) rub the spice mix into the steaks, (both sides if you have plenty to spare) and leave in the fridge (or microwave) for 2 hours
3. Cut your tomatoes in half lengthways and dry fry (no oil) on your griddle until they begin to blacken 6-8minutess (do NOT turn them over)
4. In the meantime roughly chop your mint and coriander, dice your onion and mix together along with the lemon juice and a good drizzle of olive oil (if you really want to be Mediterranean then add a finely sliced clove of garlic, just don't expect to get kissed afterwards!)
5. Fry your steaks over a high heat (again using a griddle pan is excellent, use no oil if you are) Time scales is down to you, If done over a high heat, you should only need to turn over once after about 5 minutes (check to see if the side has burnt a little) after another 5 minutes on that side you should have a really juicy medium steak, obviously add a little longer for well done or less for rare.
6. Serve the steak with 4 of the charred tomato slices with a drizzle of the mint and coriander mixture over them and the salad leaves at the side.
7. Grab a beer and sit outside and enjoy, or for those of you back in Manchester, stay indoors out of the rain with your beer and just imagine your on holiday!

Serves 4