蜜芽传媒

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.