蜜芽传媒

Michela Chiappa 17 September 2025

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DOUBLE ZUCCHINI PASTA:

Ingredients:

For the pasta:

3 courgettes (approx. 750g), reserve half for pesto
200-300g plain flour
Extra virgin olive oil
Salt

For the pesto:

Half of the cooked courgettes
Handful cashew nuts
Juice of half a lemon
2 large handfuls basil
60g parmesan
60ml extra virgin olive oil

Method:

Roughly chop your courgettes, sprinkle them with salt and fry them gently in some olive oil until soft and golden.

They might release a lot of water and if so, drain this as they are toasting. You can do this stage in advance.

Add half of your courgettes to a blender with 200g of flour.

Blend until soft and smooth and then add more flour, one spoon at a time.

Pulse until it forms a dough ball. The less flour you use, the better, as more flour will make the pasta more dense.

Set aside. You can also blend the courgettes first and then add the flour in a separate bowl, to avoid extra washing up (flour in a blender can be sticky).
Make your pesto by blending all the ingredients together. Make sure to taste and season with salt.
To cook, salt a large pan of water and bring to a gentle rolling boil.

Snip off pieces of your dough and drop them carefully into the water. Watch out for splashes or wear gloves.

When they float, scoop them out and dress with some olive oil to stop them sticking.

Add your pesto and enjoy!

SPINACH AND FETA TART:

Ingredients:

Large bag baby spinach
1 block feta cheese
2 handfuls grated Parmesan cheese
3 tablespoons olive oil
1 sheet puff pastry
1 egg, for glazing (optional)
Seeds, for sprinkling (optional)

Method:

Mix all ingredients (except the pastry) together in a bowl and then lay out your puff pastry sheet.
Fold the pastry sheet in half, so that you know where the centre fold will be and put all the spinach mix onto one side of the pastry sheet. It might seem like there's a lot of spinach, but it will wilt down, so just spread it out evenly and fold the other half of the pastry on top. Press it down.
It's optional to brush the top with an egg and sprinkle some seeds on top. You don't need to add any extra salt to the dish, because the feta and the Parmesan give natural seasoning.
Place into an oven that has been pre-heated to 180 degrees Celsius for 20 to 30 minutes, until it's golden and cooked through.

Lisa Fearn 10 September 2025

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SPICED BUTTERNUT SQUASH AND COCONUT CURRY:

Ingredients:
500g shallots or
1.5kg squash, deseeded and chopped
2 of tbsp vegetable oil
3 red peppers, roughly chopped
3 cloves of garlic
2 tbsp of Cajun seasoning
150ml vegetable stock
400ml can of coconut milk
400g can of chopped tomatoes
Oil for frying

Method:

Heat 2 tbsp of oil in a large saucepan. Add the shallots and fry gently for 10 minutes, stirring frequently, until softened and browned.

Add the squash, the peppers and Cajun seasoning with the coconut milk, tinned chopped tomatoes and the stock.

Bring to the boil and then reduce the heat to a simmer.

Cover and cook gently for 30 minutes, stirring occasionally, until the squash is tender.

Serve as a chunky warming soup with crusty bread or it can be served as a curry with rice.

Tips:

Try stirring through some spinach just before serving. The heat of the dish will wilt and cook the leaves.
For a great way to use up leftovers, add any leftover cooked green beans, broccoli or cauliflower a few minutes before serving.
Add a tin of chickpeas for added protein and fibre.

APPLE AND BLACKBERRY UPSIDE-DOWN CAKE:

Ingredients:

150g caster sugar

150g quality spread/margarine

150g self-raising flour

150g ground almonds

2 large free-range eggs

2 apples/pear/handful of berries

50g butter

50g runny honey

50g caster sugar

Method:

Pre-heat the oven to 180°C/ gas mark 4.

If using a mixer, place all the ingredients into the bowl and beat until well mixed to form a batter. If mixing by hand, cream the butter and the sugar together, then add the eggs followed by the remaining ingredients and mix well.

In a frying pan, heat the sugar, honey and butter over a medium heat, until it begins to melt and bubble.

Add the sliced apples and allow to simmer until the apples soften slightly (about 1 min).

Carefully, pour the apples and the caramel into a shallow oven-proof tin or dish and add a handful of blackberries.

Pour the cake mixture on top and spread out to cover the fruit.

Bake in the centre of the oven for about 30-40 minutes.

Serve with cream or crème fraîche.

Beca Lyne-Pirkis 03 September 2025

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CHOCOLATE AND BLACKBERRY SWISS ROLL:

Ingredients:

For the Swiss roll sponge:

65g light brown sugar

50g caster sugar

3 eggs

1 egg white

90g plain flour

1/2 tsp baking powder

10g cocoa powder

For the blackberry jam filling:

150g blackberries

85g granulated sugar

Juice of ½ lemon

200g mascarpone

Method:

For the cake, grease and line a baking tray measuring 12 x 16 inches, preheat oven to 200C.

Whisk the sugars, eggs and egg white until pale and volumised (can take up to 10 minutes).

Sieve into the egg mixture the flour, baking powder and cocoa powder and gently fold the mixture until combined.

Fill a piping bag and carefully pipe the mixture into the baking tray so that it's an even layer. Bake for 8 minutes.

Tip the sponge onto a clean sheet of greaseproof paper, dusted with icing sugar and roll into a tight spiral whilst still hot. Leave to cool before filling.

For the jam, wash the blackberries, cut them in half and place them with the lemon juice into a saucepan and lightly crush them with a potato masher. Simmer the fruit gently over a medium heat for around 5 minutes, stirring occasionally.

Add the sugar, stir through and continue to heat over medium-low until the sugar has dissolved. Once all the sugar has dissolved turn up the heat to boil the mixture for around 5 minutes, stirring occasionally. To check if the jam is ready or set, place a teaspoonful of the mixture onto a plate and leave for 15-20 seconds before pushing your finger through the jam. If the it keeps its shape and wrinkles, then the jam is ready. However, if it’s still a little runny, then continue to boil the mixture for a couple more minutes and test again.

Once you’re happy that it’s set, pour the mixture into a sterilised jar, or leave to cool in the pan if you’re using it straight away.

To assemble, spoon around 2/3 of the jam into a medium bowl and add the mascarpone. Mix lightly to swirl the jam into the cheese– you can add more jam if you wish. Unroll the Swiss roll and gently spread the mixture onto the cake, gently roll the cake back up and place on your presentation plate.

Dust with a little icing sugar and serve.

TIP: You can also decorate the cake with some grate chocolate or chocolate curls.

ROSE, RASPBERRY AND PISTACHIO VICTORIA SPONGE SHOWSTOPPER:

Ingredients:

215g caster sugar

215g unsalted butter, soft

4 eggs

215g self-raising flour

50g ground pistachios

For the filling:

300ml double cream

½ tsp rose water

1 tbsp caster sugar to sweeten

150g raspberry jam

Around 125g fresh raspberries

100g caster sugar, plus extra to dust

75g pistachios, shelled

Method:

Preheat the oven to 160C fan and grease and line the bottom and sides of two 8 inch or 21cm cake tins.

Cream the sugar and butter with a hand whisk until light and add the eggs in one at a time, adding a little flour with the final egg to stop the mixture from splitting. Add the flour and ground pistachios and mix with a spatula until all the ingredients are combined.

Divide the mixture between the two tins and smooth the batter with the spatula, leaving a little left in the bowl to taste! Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean. Leave to cool in the tins for a round 15 minutes before removing and leaving to cool completely on a wire rack.

While the cakes are baking and cooling, make a simple pistachio brittle to decorate the cake with. Place the 100g of caster sugar into a small saucepan and heat over a medium heat. The sugar will start to dissolve around the edge and start to turn golden. Swirl the pan gently to disperse the heat until all the sugar has dissolved, then add the shelled pistachios. Stir briefly then pour out onto a greaseproof paper lined tray, being careful as it will be very hot. Leave to cook completely and harden.

Once the brittle and the cakes have cooled, whip the cream with the tablespoon of caster sugar and rose water until it just holds its shape– you want it to be soft and cloud like, not stiff and bordering on splitting into butter.

Place one of the cakes onto a pretty plate or cake stand and spread the jam on top, leaving a border the width of a raspberry all the way around the edge. Place the fresh raspberries equally around the edge, leaving a gap of around a raspberry width again between the raspberries.

Put 1/3 of the cream into a piping bag fitted with a plain or star nozzle and pipe neatly between the raspberries, spreading the remaining cream in the middle. Break up the brittle by either popping it into a food processor or bashing it with a rolling pin– depends on your mood I find! Sprinkle some of the smaller pieces of brittle on the cream filling before sandwiching the other cake on top, pressing down lightly so as not to press the cream and raspberries out the sides. There should be enough cream left in the piping bag to pipe a couple of neat rounds on top of the cake. Finish by decorating with some more fresh raspberries and the blitzed/broken up pistachio brittle.

Karl Jones-Hughes 27 August 2025

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THE PATTY BUTCHER (FEAST'S BURGER):

Ingredients:

For the burger:

7oz aged beef mince (ask your butcher for 75/25 lean to fat ratio)

Salt

Pepper

BBQ rub/seasoning

Mustard BBQ sauce

Welsh cheddar slices

Burger bun (potato bun or enriched white bun from your favourite bakery)

For the mustard BBQ sauce:

100g English mustard

200g American mustard

180g cider vinegar

170g honey

50g ketchup

120g dark soft brown sugar

1tbsp black pepper

1tbsp garlic granules

1tbsp salt

15g hot sauce

Method:

For the burger:

Remove the patty from the fridge half an hour before cooking and season the outside with your favourite BBQ rub or seasoning, being sure to completely coat the top, bottom and sides. Alternatively, coat in a blend of sea salt and cracked black pepper.

Pre-heat a BBQ or smoker to 250 degrees F or 125 degrees C.

Add chunks of wood to your charcoal for extra flavour. Oak or cherry wood are great flavour profiles to add to your smoked burgers.

Cook away from the direct heat of the charcoal for approximately 30 minutes, until a core temperature of 65 degrees C is reached. Check this with a temperature probe.

Once temperature is reached, grill the burger directly over the hot charcoal for 1 to 2 minutes on each side, to form a crust on the outside of the burger.

Add cheese slices if desired and remain on the heat until melted.

For the mustard BBQ sauce:

Weigh all ingredients into a pan and bring to boil.

Cool, refrigerate and enjoy cold.

WOOD FIRED FLATBREADS:

Ingredients (makes about 20):

1650g strong white bread flour

925g water

45g fresh yeast

1tbsp salt

1tbsp sugar

70g rapeseed oil

1tbsp ras al hanout

1tbsp nigella seeds

Method:

Weigh all ingredients and knead until a smooth dough has formed (approximately 10mins).

Transfer to a greased container and allow to prove for 2 hours.

Weigh into 125g balls and shape individually.

Allow to prove for another 2 hours.

Turn out onto a lightly oiled surface and flatten into desired shape.

Grill over hot coals for approximately 1 minute on each side.

Naomi Spaven 20 August 2025

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LAMINGTON CAKE:

Ingredients:

For the vanilla cake:

330g plain flour

3 tsp baking powder

1 tsp salt

4 large eggs

310g caster sugar

245ml full fat milk

90g unsalted butter

50g vegetable oil

15g vanilla extract

200g desiccated coconut, for decoration

200g raspberry jam

For the chocolate glaze:

400g dark chocolate

60g unsalted butter

20g light brown sugar

20g glucose syrup

250g double cream

For the Chantilly cream:

300ml double cream

1 tbsp vanilla extract

250g mascarpone

40g icing sugar

Method:

For the vanilla cake:

Preheat oven to 150°C fan and line 2 20cm tins.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, whisk the eggs until frothy (around 1 minute). On medium speed, add the sugar 1 tbsp at a time. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.

Add half of the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest.

Heat the milk and butter in a pan over medium heat, stirring continuously until it reaches about 60°C.

Add half the milk, along with the oil and vanilla. Mix on low speed until combined, then add the rest of the milk mixture. Mix until smooth.

Pour 600g into each cake tin, tap on the counter a couple of times to release any air bubbles. Bake for 30-35 minutes until baked throughout.

Let them cool in the tins for 10 minutes, then transfer to a cooling rack and let them cool completely

For the chocolate sauce:

Add the dark chocolate, butter, brown sugar and double cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water, making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely, but still at a pouring consistency.

For the Chantilly cream:

In a large mixing bowl, mix the mascarpone until smooth.

Add the double cream, icing sugar and vanilla to the mascarpone. Whisk this mixture until smooth and thick.

To assemble:

Set a cooling rack over a baking tray to catch the excess glaze. Place both cake layers on the rack. Pour the glaze over each one, then use a spatula to spread it over the top and sides. While the glaze is still wet, sprinkle the top and sides with coconut. Let the cakes sit for 20 minutes, so the glaze can set.

Place one cake layer on a serving plate. Spoon the raspberry jam on top and spread it out, leaving a small border. Add about three quarters of the cream and gently spread it over the jam. Place the second cake layer on top with the coconut-covered side facing up.

TIRAMISU BROWNIES:

Ingredients:

For the brownie:

225g unsalted butter

140g dark chocolate

2 tsp instant coffee

5 eggs

200g caster sugar

200g light brown sugar

100g plain flour

50g cocoa powder

1/4 tsp salt

For the sponge finger layer:

Around 40 sponge fingers

150ml strongly brewed coffee

For the mascarpone layer:

340g mascarpone

380ml double cream

120g icing sugar

2 tsp vanilla extract

Plus some cocoa powder to dust on top

Method:

For the brownie:

Preheat oven to 170°C fan and line a 20cm x 30cm baking tray.

Add the butter, chocolate and coffee granules to a heatproof bowl and melt in a microwave or over a pan of simmering water until melted and smooth. Set aside.

In a large bowl, whisk the eggs and both sugars until the mixture lightens in colour and almost doubles in volume.

Pour the cooled down butter/chocolate mixture into this and whisk. Then add in the flour, cocoa powder and salt, whisk just until you get a smooth batter.

Pour this into your prepared tin and bake for around 35 minutes. Once baked, leave aside to cool.

The sponge finger layer:

Dip your sponge fingers into the strongly brewed coffee. You don't want to soak the sponge fingers in the coffee, just do a quick dip on both sides.

Place these on top of the brownie. You might have to cut some of them in half so that they fit.

Making the mascarpone layer:

Place the mascarpone into a small bowl and mix this with a spoon just to make it smooth.

In a large bowl, add the double cream, icing sugar and vanilla. Whip this until the mixture starts to thicken slightly.

Add the mascarpone into this, then whisk it all until the mixture is thick.

Add this into the tin, on top of the sponge finger layer. Smooth it out, then cover and leave in the fridge for at least 3 hours, overnight is better.

The next day take it out of the tin, use a sieve to dust some cocoa powder on top, cut into it and then you are done

Karl Jones-Hughes 13 August 2025

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ITALIAN STYLE PULLED BEEF RAGOUT 'OPEN TOASTIE':

Ingredients:

For the beef braise:
1kg chuck roll or similar cut suitable for braising and flaking, cut into roughly inch thick slices
Small amount of vegetable oil for frying
3 smashed garlic cloves
1 large red onion roughly, chopped
1 sprig rosemary
Salt and pepper
Hot water (from a kettle is fine)

For the sauce:
Pulled beef (from the braise)
Beef stock and fat (from the braise)
1 tbsp chopped garlic
1 large red onion, diced
1 large white onion, diced
1 red, 1 green and 1 yellow pepper, diced
1 tbsp Italian seasoning mix
250g tomato puree
Salt and pepper

For the topping:
Approx. ¼ ball per portion of mozzarella
Approx. ½ handful per portion of grated cheddar

To assemble:
A little oil, preferably olive oil
Garlic butter (butter and garlic to taste)
Thick cut bread of your choice

Method:

For the braise (ideally make this the day before):
In a hot pan, sear the beef to seal and colour with a little vegetable oil. Transfer the beef to a suitable ovenproof dish deep enough to hold the beef and cover with liquid, and season with salt and pepper.
In the same pan (do not clean), colour the onions, garlic and rosemary with a little oil, add approximately 250ml boiling water to the pan and stir to remove any residue from the base of the pan.
Pour the pan contents over the beef, add more boiling water to just level with the top of the beef.
Wrap the tray with foil tightly to prevent any steam escaping and place in an oven at 200 degrees C for 15 minutes, then reduce the heat to 150 degrees C and leave for approximately 4 hours. This can also be done in a slow cooker.
Carefully remove a corner of the foil. Be careful as hot steam will escape. Test the beef- it should be soft and able to flake. If not, re-wrap and continue to cook until soft.
When ready, remove from the cooking liquid and leave to cool. Strain the cooking stock into a container to keep for the sauce, leave to cool and refrigerate until needed.
When cool, pick through the meat and remove any fat and sinew and flake the meat. Store in the fridge until needed.

For the sauce:
There should be a layer of beef fat on the top of the reserved beef stock- peel this off and add approximately 1 tbsp to a hot pan and sweat off the garlic, onions and peppers until soft. Then, add the Italian seasoning mix and cook for a couple of minutes.
Add the tomato puree and stir through to coat the vegetables. Add some of the reserved beef stock and stir well to blend- you want to achieve a consistency close to a Bolognese sauce. The amount of stock you will have can depend on many factors, so if you don’t have enough to achieve a loose enough consistency, you can top up with a little water if needed.
When the sauce is ready, season according to taste and pour over the pulled beef and stir through. Leave to let the beef absorb the sauce. At this stage, the beef mix can be used for all sorts of dishes: a gratin bake, it can be added to pasta, a dip for tortilla chips, a topping for burgers... The mix can also be frozen in portions – one for the meal preppers!

To assemble the 'open toastie':
Take your thick cut bread, brush lightly with the oil and toast either under the grill or in a grill pan until it just starts to colour, then brush with garlic butter and toast to cook out the garlic.
Top with a good portion of heated beef mix (a microwave is fine), then top with torn mozzarella and grated cheddar, then grill to melt and brown the cheeses. The combination and amount of cheese is entirely up to you.
Serve with some mixed leaves and a dressing of your choice.

STUFFED SUMMER PUDDING:

Ingredients:

For the summer pudding:
1kg mixed berries of your choice (my choice is strawberries, raspberries and blackberries)
200g caster sugar
Seeds of 1 vanilla pod (optional)
100ml fruity liquor of your choice or apple juice
Thick sliced white loaf (how much depends on the size of the slices, have a whole loaf to be sure)

For the double cream vanilla parfait:
12 egg yolks
750ml double cream
300g caster sugar
90ml water
Seeds of 1 vanilla pod

For the garnish:
250ml whipped cream (add sugar to taste)
3 meringue nests, broken into chunks
6 reserved berries of your choice
A couple of mint sprigs
Icing sugar

Method:

For the summer pudding (to make the day before):
1. Line a 1 lt bowl with cling film.
2. Wrap 1 individual pudding mould completely in cling film and line 1 mould the same size with cling film (this is for the parfait).
3. Trim the crusts of the bread and set aside.
4. Place the berries in a pan with the sugar, liquid and vanilla if using and warm through to soften the berries, but not turn to mush.
5. Drain the excess juice from the berries and use the juice to dip the bread into, squeeze gently to remove excess and line the pudding bowl, ensuring all the slices slightly overlap and push the slices together – make sure the slices go all the way to the top of the bowl with a little overlap.
6. Pour ¾ of the juice back into the berries and fill the pudding bowl so its slightly mounded.
7. Dip enough bread into the remaining juice to cover the top (which will be the bottom) and seal in the berries.
8. Cut a hole in the top big enough to insert the fully wrapped pudding mould and insert so it is flush to the top. Wrap over the top with cling film, place a plate the same size as the rim of the bowl on top and find something to weigh it down overnight in the fridge to compress the pudding.

For the parfait (to make the day before or earlier):

1. Line a loaf tin with cling film or greaseproof paper.
2. Whip the double cream and vanilla seeds to ¾ stiff.
3. Whip the egg yolks until doubled in volume, pale and fluffy.
4. Place the sugar and water in a pan, bring to the boil and simmer for 2 ½ minutes. Pour slowly onto the egg yolks whisking all the time and whisk until cool (ideally you would want an electric whisk).
5. When cool, fold into the whipped cream, spoon into the lined individual pudding basin and freeze. Pour the remaining mixture into the loaf tin and freeze.

To assemble:
1. Remove the individual iced parfait and the loaf tin from the freezer and unwrap carefully, replace in the freezer.
2. Remove weights and plate from the pudding and trim any excess bread from around the edge. Remove the wrapped pudding mould from the centre.
3. 10 minutes before you are ready to serve, insert the parfait into the cavity in the pudding. This will give the parfait time to soften to slice – this time will depend on how hard the parfait is depending on your freezer.
4. Turn out onto a serving plate and unwrap the pudding. Top with the whipped cream, meringue chunks, remaining berries of your choice and mint springs.
5. Dust with icing sugar and serve with the loaf of parfait ready to slice as an accompaniment.
6. When serving, cut straight in half to reveal the iced parfait centre.

Kwoklyn Wan 30 July 2025

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Sweet Spring Onion Roast Chicken Legs:

Marinated in a flavourful blend of ginger, soy sauce, honey, and more, these succulent drumsticks are gently roasted on a bed of aromatic spring onions. A quick and easy dish for any occasion.

Preparation: 5 minutes plus 20 minutes marinating
Cooking: 30 minutes
Serves: 2 to 4

Ingredients:

6 to 8 Chicken Drumsticks
Thumb size piece of ginger cut into matchsticks
2 tbsp Rice Wine
1 tbsp Light Soy Sauce
½ tbsp Dark Soy Sauce
1 tbsp Honey
2 tbsp Oyster sauce
2 tsp Chicken Powder
1 Bunch of Spring Onions, cut into 5cm lengths
2 to 3 tbsp Vegetable Oil

Method:

Begin by cutting three slits into your drumsticks, top to bottom and to the bone, this will speed up the cooking process and allow the marinade to tenderise your meat.

Place the drumsticks into a bowl along with the remainder of your ingredients (except your oil), and using your hand massage the marinade into your chicken ensuring everything is well mixed. Allow to marinate for 20 minutes.

Line your air fryer basket with parchment paper or foil and then place your spring onions into the basket creating a spring onion bed, now place your drumsticks on top of the spring onions. Using a brush, cover each drumstick with oil (you could use a good spray oil).

Cook at 180c for 25 minutes, checking halfway through and turning drumsticks over for even cooking.

If you do not have an air fryer you can cook in your oven at the same temperature turning drumsticks over at the halfway point.

Serve in the centre of the table with bowls of freshly steamed rice.

Spicy Soba Noodles:

Tender soba noodles and crisp bean sprouts enveloped in a spicy, creamy, aromatic sauce. It's the perfect balance of heat and nuttiness, ready to tantalise your taste buds. Enjoy a quick and satisfying meal tonight!

Preparation: 8 minutes
Cooking: 3 Minutes
Serves: 2

Ingredients:

300g dried Soba Noodles
200g Beansprouts

Sauce Ingredients pt 1:

1 tbsp Chilli Flakes
1 tbsp Grated Ginger
½ tbsp Grated Garlic
3 Spring Onions, finely chopped
2 tbsp Vegetable Oil

Sauce Ingredients pt 2:

2 tbsp Light Soy sauce
¾ tbsp Dark Soy sauce
3 tbsp Smooth Peanut Butter
2 tbsp Mirin
2 tbsp Crushed roasted Peanuts

Method:

Place your soba noodles into a saucepan of boiling water. After 2 to 3 minutes your noodles should be soft, then drain and place to one side. At the same time place beansprouts into a bowl and pour over boiling water, leave for 1 minute, drain and place to one side.

Add your chilli flakes, spring onions, grated garlic and grated ginger into a heat proof bowl, mix well. Heat 2 tbsp of vegetable oil in a saucepan until hot, then carefully pour over your spice mixture (the oil will partially cook your ingredients), mix again. Now add your light soy sauce, dark soy sauce, peanut butter, mirin and crushed nuts. Mix well.

Place your cooked noodles and beansprouts into a bowl, pour over the sauce and combine, transfer to serving bowls and tuck in.

Maggie Ogunbanwo 23 July 2025

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HOT AND SWEET MANGO CHICKEN:

Ingredients (serves 4):

15ml vegetable oil

180g/4 x 6oz chicken breasts

10ml (2 teaspoons) all-purpose seasoning or a chicken spice mix

1 large leek, sliced into rounds

15ml/1 tablespoon flour

420ml/14 fl oz chicken stock

10 to 15ml hot and sweet chilli sauce

20ml (4 teaspoons) corn flour

½ 1 firm mango cubed

4 teaspoon single cream or coconut milk

1 tablespoon chopped parsley

Method:

Heat 10ml (2 teaspoons) of vegetable oil in a sauté pan, add the chicken pieces and cook for about 4 minutes, turning once until browned on both sides. Transfer to a plate.

Add the remaining 5ml of vegetable oil to the pan and when hot, add the sliced leeks and stir fry for 2 to 3 minutes.

Sprinkle in the flour and gradually blend in 400ml of the stock. Bring to boil, stirring all the time. A whisk may be useful here to prevent lumps.

Next, add the mango cubes and the chicken breasts plus any juices which have run from them into the pan.

Cover the pan, bring to the boil, then turn down the heat and simmer on low for 25 to 30 minutes, until the chicken is cooked.

Remove the chicken and arrange on a serving plate, keep warm while completing the sauce.

Blend the corn flour with the remaining stock and pour into the sauté pan over a moderate heat. Add the hot and sweet chilli sauce, salt to taste and bring to a boil. Continue boiling for 1 to 2 minutes, stirring continuously.

Turn down the heat and stir in the cream until warmed through.

Pour the sauce over the chicken and serve sprinkled with the parsley and with some cooked Malawi Kilombero rice.

Quick Spiced tomato sauce with Grey Oyster Mushrooms

This makes enough for 4 servings of pasta

For the sauce:
500g/ 1lb tomatoes, skinned or 395g / 14oz can plum tomatoes

1 small onion

1 celery

1 garlic clove

1 bay leaf

1 sprig parsley

5ml / 1 tsp. sugar

10ml (2 teaspoons) Ultimate veg spice

Salt and freshly ground pepper to taste

For the Oyster mushrooms:

100 – 200g Oyster mushrooms roughly chopped

10ml Vegetable oil

Method:

Place all the above ingredients into a saucepan, bring to the boil then simmer uncovered for 30 minutes.

Discard bay leaf, then rub through a fine sieve or blend and salt and black pepper to taste.

While the tomato sauce is simmering add 10 ml vegetable oil to a saucepan over medium heat.

Add the roughly chopped Grey Oyster mushrooms and stir fry for 3 to 5 mins till coated and softened.

Add the Oyster mushrooms to the blended spiced tomato sauce and heat for 6 to 8 minutes, and serve with pasta.

Rosie White, Franks Hot Dogs 16 July 2025
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NATIONAL HOT DOG DAY

FRANKS HOTDOG RELISH:

Ingredients (serves 4, depending on your portion size):
• 1 onion, finely diced
• A jar of gherkins (340g)
• A handful of sauerkraut
• 4 tbsp of ketchup
• 4 tbsp of yellow mustard
• Hot sauce to taste
• Salt and pepper to season

Method:
1. Drain your gherkins and your kraut, squeezing out as much moisture as possible, finely dice both and mix in your chopped onion.
2. Bind with the ketchup and mustard and add your favourite hot sauce to taste.
3. Season with salt and pepper to your liking.
4. Eat as is, or add 4 tablespoons of mayo to make Franks house sauce! (Minus the secret ingredient!)

 

CURRYWURST:

Ingredients (serves 4):
• 4 Good Quality British pork Bratwurst, Bockwurst or thick Cumberland sausages
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 200 ml tomato ketchup
• 1 tbsp mild curry powder (Madras style works well)
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp cider vinegar or malt vinegar
• 1 tbsp brown sugar
• 50 ml water
• Salt and pepper to season

Method:
For the sauce:
1. In a small saucepan, heat 1 tbsp of oil over medium heat, add the chopped onion and cook for about 5-7 minutes until soft and translucent.
2. Add the garlic, curry powder and paprika. Stir for 1 minute until fragrant.
3. Pour in the ketchup, vinegar, Worcestershire sauce, brown sugar, and water. Stir well and simmer on low heat for 10–15 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
Tip: If you prefer a smooth sauce, blend it with a stick blender. Otherwise, leave it rustic.

For the sausages:
1. Boil your sausages in a pan of water, on a medium heat (not too hot or they’ll split) until they reach an internal temp of 75 degrees. Carefully remove from the water, chop into bite size pieces and finish them in a pan of gently foaming butter, to crisp up the edges and to get some gnarly bits going.

To Serve:
1. Top your sausages with a big spoon of your warm curry ketchup and sprinkle over a dash of curry powder. Serve with crusty rolls or chips and mayonnaise.

Lisa Fearn 09 July 2025

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HOMEMADE LAMB KOFTA KEBABS:

Ingredients:
500g lamb mince
1 small onion, grated or finely diced
4 garlic cloves, minced or finely grated
100g fresh breadcrumbs
2 tsp ground cumin (approx)
2 tsp ground coriander or a small bunch of fresh coriander (less if you're not a fan!)
1 tsp dried oregano
1/4 tsp smoked paprika
Rapeseed oil

Method:
1. Preheat the oven to 200 degrees Celsius (180 fan).
2. Place all of the ingredients (except the oil) into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined. You could also mix everything by hand instead, but using a food processor will give you a finer finish.
3. Oil a large sheet of foil, tip the meat mix into the middle and mould to a very thick sausage.
4. Roll up the foil tightly, twisting up the ends to seal it.
5. Place the kebab on a shallow roasting tin and roast in the oven for 35-40 minutes, turning occasionally. Check using a digital cooking thermometer that the core temperature reads 75 degrees Celsius when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil.
6. Place back on the tray and brown under the grill.
7. Place on a board and carve into thin slices. Serve with warm pitta bread and salad.

Praline Ice Cream

Ingredients:
85g of almonds
85g Granulated sugar
4 eggs
115g Caster sugar
375 ml Double cream

Method:
1. Place the almonds in a small saucepan with the granulated sugar.
2. Heat over a gentle heat until the sugar turns golden brown, then pour onto greased baking paper and leave until it hardens and cools.
3. With a rolling pin, break the praline into small pieces.
4. Separate 4 eggs and whip the yolks with the caster sugar until light and fluffy.
5. Whip the double cream until thick and fold it into the egg yolk mixture.
6. Finally add the praline and mix.
7. Pour the mixture into any container and freeze.
8. Stir the mixture several times as it freezes.

Michelle Evans-Fecci 02 July 2025

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Gooseberry & Goat’s Cheese Tart

Ingredients

1 sheet ready rolled puff pastry

150g soft goats cheese

90g fresh gooseberries, topped and tailed

Couple of sprigs of fresh thyme leaves

1 small red onion, finely sliced

1 egg, beaten (for egg wash)

Drizzle of olive oil

Few chopped walnuts

Drizzle of honey to serve

Method

1. Preheat the oven to 180°C fan.

2. Roll out the puff pastry onto a lined baking sheet and score a 1” border around the edge of the pastry. (don’t cut all the way through). Prick the middle area all over with a fork and spread or crumble the goat’s cheese evenly within the border.

3. Scatter over the gooseberries, thyme and add a few slices of red onion. Season with black pepper, a drizzle of olive oil and scatter over the nuts.

4. Brush the border with beaten egg and bake for 30–35 minutes until the pastry is puffed up and golden. To serve, drizzle with a little honey. Enjoy!

Gooseberry Upside-Down Cake

Ingredients

For the topping:

50g unsalted butter

75g soft light brown sugar

300g gooseberries, topped and tailed

For the sponge:

150g unsalted butter, softened

150g soft light brown sugar

2 large eggs

1 tsp vanilla bean paste

180g self-raising flour

2 tbsp milk

Zest of 1 small orange

Drizzle of honey to serve

Method

1. Preheat oven to 170°C fan and grease and line the base of a 20cm (8-inch) round cake tin.

2. For the topping, melt the butter and brown sugar together in a pan until bubbling.

3. Pour the buttery mixture into the base of the tin and add the gooseberries in a single layer.

4. For the sponge, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, then add vanilla and orange zest.

Add the flour and fold gently then add the milk to loosen.

5. Spoon the batter carefully over the gooseberries and level the top. Bake for 40-45 minutes until golden and a skewer inserted comes out clean.

6. Leave the cake to cool in the tin for 10 minutes, then turn out carefully onto a plate while still warm — the gooseberries will form top of the cake. Add a drizzle of honey and slice and enjoy.

Andy Clarke 25 June 2025

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Citrus Spritz

non-alcoholic serves 1

Ingredients

150ml Pink Grapefruit Soda

50mls blood orange juice

1 tsp red wine vinegar

2 tsp lime juice

Ice

Method

Put all ingredients in a jug and stir. Add ice to glasses and pour. Garnish with a wedge of pink grapefruit.

Paloma

Alcoholic alternative serves 1

Ingredients

75ml tequila

25ml lime juice

10ml triple sec

10ml pink grapefruit soda

Method

Put all ingredients in a jug and stir. Add ice to glasses and pour. Garnish with a wedge of pink grapefruit.

Sangria

Makes Enough for 8 people

Ingredients

1 bottle red wine (Use a Welsh wine! Or a light fruity red like Spanish Tempranillo, Garnacha, or other Rioja or an Italian like Chianti)

300ml Orange Juice

400ml lemonade

100ml Brandy

Method

Put all ingredients in a jug and stir long with slices of orange and strawberry. Add ice to glasses and pour. Garnish with a sprig of mint.

Can be made non-alcoholic by using a cranberry juice drink/pomegranate juice instead of wine

DAN TOOMBS - 18th June 2025

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CHICKEN TIKKA MASALA

SERVES 1–2

PREP TIME: 10 MINS

COOKING TIME: 30 MINS

300g (10½oz) skinless chicken thighs or breasts, cut into bite-sized pieces

FOR THE SAUCE

1–2 tbsp rapeseed (canola) oil or ghee or oil spray

2 medium onions, thinly sliced

½ red (bell) pepper, thinly sliced

½ tsp salt

1 tbsp garlic and ginger paste

1 tsp sugar

1 tbsp ground almonds

1 tbsp coconut milk powder or

3 tbsp thick coconut milk

125ml (½ cup) unseasoned passata

1 tbsp curry powder or Mixed powder

1 tbsp tandoori masala

1 tsp paprika

375ml (1½ cups) warm chicken stock

FOR THE CURRY

1 tbsp rapeseed (canola) oil (optional)

1 tbsp butter

70ml (¼ cup) single (light)

cream, plus extra to garnish

½ tsp red food colouring powder (optional)

1 tsp kasoori methi (dried fenugreek leaves)

Juice of ½ lemon

½ tsp garam masala

Salt, to taste

3 tbsp finely chopped coriander (cilantro), to serve

Preheat the air fryer to 200°C (400°F) and spray the basket with oil. Add the chicken to the basket and air fry for 10 minutes. Transfer to a plate and set aside.

To make the sauce, mix the oil, onions, (bell) pepper and salt in a mixing bowl, ensuring that the onions are evenly coated. If you are on a reduced-calorie diet, squirt the veggies all over with oil spray instead of adding the oil. Pour it all into the air fryer basket and cook for 10 minutes, shaking the basket halfway through cooking.

Carefully add the garlic and ginger paste into the onion mixture for the last 2 minutes of cooking. The onions should look soft and cooked through and you might also see a couple of more crispy bits.

Pour back into the mixing bowl or a blender and add the sugar, ground almonds, coconut, passata, curry powder or mixed powder, tandoori masala, paprika and stock. Blend with a stick blender or in the blender until smooth. Set aside.

Set your air fryer to 200°C (400°F) and place a small cake tin or another suitable metal pan inside your air fryer. Add the 1 tablespoon of oil, if using. The oil will help the curry cook faster but it is optional. If using oil, let it heat for a couple of minutes.

Pour in the sauce and cook for 10 minutes.

After 10 minutes, you will notice that some of the sauce is beginning to caramelize on top and around the sides of the pan. Stir this in for more flavour. Add the cooked chicken, butter and cream and cook for another 5 minutes or until the curry is hot enough to serve. Again scrape any caramelized sauce back in.

To finish, add the food colouring if you prefer a red glow. I didn’t add any to mine in the photograph opposite. Then add the kasoori methi by rubbing them between your fingers over the sauce. Stir in the lemon juice, garam masala and salt to taste. Taste and adjust the flavours if you like. You might prefer a sweeter flavour, so add more sugar, for example.

Garnish with the chopped coriander (cilantro) to serve. If you like, you could also swirl a little more cream over the top.

EASY WHOLE TANDOORI CHICKEN

SERVES 3–4

Ingredients

1.5kg (3lb 5oz) whole chicken

70ml (¼ cup) melted ghee

mixed with 1 tsp salt

Red onion chutney (see page 14) or other sauce of your choice, to serve (optional)

FOR THE TANDOORI MARINADE

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp tandoori masala

1 tbsp garam masala

1 tsp ground turmeric

1 tsp amchoor (dried mango powder – optional)

1 tbsp Kashmiri chilli powder (more or less to taste), or mild paprika)

2 tbsp Garlic, ginger and chilli paste (see page 120 )

1 tsp freshly ground

black pepper

1 tsp salt

3 tbsp lemon juice

1 tbsp distilled white vinegar

4 tbsp rapeseed (canola) oil

4 tbsp Greek yoghurt, whisked until smooth (optional)

Red food colouring powder (optional)

Whisk together all the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional.

Rub the marinade all over the chicken, including inside the carcass and underneath the skin if you like to add more flavour.

Cover and leave to marinate in the fridge for 1–4 hours. If you add yoghurt, you can leave it to marinate for up to 24 hours.

When ready to cook, preheat the air fryer to 180°C/350°F. Place the chicken in the air fryer basket, breast-side down. Cook for 50 minutes. Baste the chicken from time to time with the melted ghee.

After 50 minutes of air frying, flip the chicken over with a pair of tongs and baste it with the ghee. Continue cooking for a further 10–15 minutes to make the skin nice and crispy. Make sure the internal temperature of the chicken is 74°C/165°F before removing from your air fryer.

Allow the chicken to rest for 5–8 minutes before carving. In the photo the chicken is served with the red onion chutney from page 14 but you can serve it with your raita, chutney or sauce of choice

Michela Chiappa - 11 June 2025

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No Knead Bread Rolls

These take just 5 minutes to prepare. You’ll achieve the easiest, most delicious unprocessed bread which you could make every day! No special equipment needed! This recipe uses an overnight prove method.
Seconds to make, 30 mins in oven and completely unprocessed!!!

Recipe

500g strong bread flour

7g quick acting yeast

15g Olive oil (or 1 tablespoon)

370ml warm water10g fine salt

10g fine sugar

Method

Mix all your ingredients together in a bowl. Mixing with a spoon is fine. Cover with cling film and leave to rest in the fridge overnight.

The next day, drop the dough onto a floured work surface and divide the dough into 8 equal sizes (I cut mine into 8 pizza slices…4 quarters and then halve each quarter).

Form ball shapes and place the 8 balls onto a lined baking tray.
Cover with a wet piece of cling film, place somewhere warm and allow to double in size (this can take 1-3 hours depending how warm your room is).

Before cooking, pre-heat your oven to 180C (fan). Once risen, remove the cling film and dust with some flour. Place in the oven for 25-30mins until golden.

Transfer to a cooling rack and once cooled enjoy or put them in a plastic bag and into the freezer.

Two Ingredient Gelato recipe

This is my 2 ingredient ice-cream vanilla base recipe. You can then swirl in your favourite combos.

Ingredients for Vanilla Ice-Cream base

500ml double cream

1 tin condensed milk

(2 teaspoons vanilla extract- optional)

Whisk the two ingredients until you achieve soft peaks.

This makes your basic VANILLA gelato. Freeze for approximately 4-6 hours.

I recommend taking the ice-cream out 10 minutes before serving so it softens. Or you can freeze it in silicone sticks and have it as a retro mini milk lolly.

To add flavours:

Mix in or swirl in your combos before you put the ice-cream in the freezer - think blended fruits, biscuits, melted chocolate, marshmallows, chocolate chips. The list is endless!

My favourite ice-cream combos:

Blend a cup of raspberries with 2-3 tbspn of icing sugar and swirl into the vanilla base before you freeze it to create a raspberry ripple

Blend 2 cups of pistachio nuts at high speed in a blender to create a pistachio nut butter. Swirl it into the vanilla base with some melted chocolate

Ideas for making your own slushy drink at home
Blend frozen berries with a splash of water. My kid's favourites are raspberries but mixed berries are also good.
Taste before serving as sometimes berries can be a bit tart. If so you can blend in some icing sugar.
If you want a more slushy consistency add extra water.

Claudine Boulstridge - 4 June 2025

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Easy-to-make, Nourishing Bone Broth

This homemade, much-cheaper than bought, 2 ingredient, nutrient-packed broth is the base for many of my recipes (see my instagram @Healthyfamilyfoodideas to find them) and adds both a fantastically delicious flavour and a nutritious boost to your meals. It’s a versatile staple that can elevate soups, sauces, gravies and stews to restaurant-quality in minutes.

My method, using a slow cooker makes the process incredibly easy – no need for constant monitoring, no steamy kitchen and no need to top up the water throughout the day or night while it extracts all the nutrients. Alternatively, you can prepare it in a pot with a tight-fitting lid in the oven, if you prefer.

Add to soups or stews for extra richness and flavour, meatball sauces, tomato sauces for pasta, slow cooked pulled pork, green beans, rice, steak sauces, curry, gravy…etc..more detailed examples below.

Makes 1 concentrated bowlful (400ml) or 24 ice cubes

For the bone broth

500g chicken bones (raw or leftover cooked, skin removed)*

1.5 tbsp cider vinegar (optional – helps extract nutrients)

Optional flavour boosters (only if you have them on hand)

4 tbsp dried seaweed flakes (full of goodness and noon will know)

3 carrots, roughly chopped

2 bay leaves

a bunch of fresh herbs (such as thyme, parsley or rosemary)

1 bulb of garlic, halved

2 onions, quartered

1 tbsp black peppercorns

Method

Place all the ingredients in a slow cooker and cover completely with water (about 2 litres), ensuring the liquid sits at least 3cm above the bones. Cover and cook on low for 12-14 hours (or up to 1 day for a richer broth).

If using the oven, preheat the oven to 140°C fan. Place all the ingredients in a large, ovenproof pot with a lid and cover completely with water, adding a few extra centimetres above the bones. Cover with baking parchment, then a tight-fitting lid and cook for 6–7 hours.

Once cooked, strain the liquid through a fine sieve into a large sauté pan or pot, discarding the bones and flavourings. Reduce the liquid on a high heat until it thickens slightly – the more you reduce it, the more concentrated and flavourful it becomes. I normally reduce it down to about 150ml.

Cool, then store in an airtight container in the fridge for up to 1 week, using spoonfuls as needed for soups, sauces, gravies or stews.

Freeze in silicone or plastic ice-cube trays for easy portioning.

You should make around 28 ice cubes. Freeze for up to 2-3 months and defrost a few cubes for a quick flavour boost to any meal.

*If you don’t have any leftover bones from roast chicken you’ve eaten, buy raw bones from a butcher or online organic grass-fed meat companies.

Examples for use:

For an incredible creamy steak sauce, simply defrost a few cubes and stir in some cream, then heat through gently to serve.

To make a rich, flavourful gravy, add some red wine, mustard or cranberry sauce to some bone broth and reduce to your desired consistency.

Healthier Cherry Bakewells

Low-sugar, easy-to-make, flourless and only 7 ingredients stirred together in minutes in one bowl……. but even better than the real version!!!

These brilliant, unprocessed, gluten-free/carb-free treats are perfect for a afternoon snack, picnic out, or energy for a long walk in the sun!

This recipe will convince you it’s actually easy to whip up a quick, healthier than bought cake!

You should make around 12 small cakes, depending on the size of your moulds.

Filling ingredients:

200g ground almonds

2 eggs

2 tsp good quality almond extract (if you use a cheap brand use less)

55g caster sugar

120g very soft butter

Toppings:

12 tbsp cherry compote (or fresh cherries roasted, and cooled, or frozen raspberries work well)

50g sliced almonds

Preheat the oven to 180c.

Stir together the filling ingredients in a bowl.

Spoon into 12 round silicone individual muffin (7cm) moulds.

Top each cake with 1 tbsp cherry compote then top the cakes with the flaked almonds, pressing them in slightly.

Bake for 20 mins, or until golden (if you have larger moulds they might need slightly longer, or smaller moulds be careful not to overcook them).

Leave to cool slightly before releasing from the moulds.