Posted in My Favourite Dishes, Slow Cook

‘Real’ Chicken Tikka Masala

chicken tikka in pan

This is a great treat dish, was a bit of a faff to make but tasted amazing. This is from Anjum Ananad’s cookbook called ‘I Love Curry’. She is a fantastic chef, great flavours nice and complex but not scary for someone that has no experience in Indian food. I have adapted the recipe slightly to need a few less spices, it was still gorgeous.

1 hr + marinade

chicken thighs, lemon, greek yogurt, garlic, ginger, chilli powder, cumin seeds, oil,butter, cinnamon, cloves, tomatoes, tomato puree, chilli flakes, dark sugar, paprika, garam masala, rice to serve

Mix the juice of half a lemon, about 100gm of Greek yogurt, 2 crushed garlic cloves, 10gm of grated root gingers, 1/2 tsp of chilli powder, 1 tsp of cumin (ground is preferable but seeds work fine) and a glug of oil to make a marinade for the chicken. Cover and keep in the fridge. Ideally do this the night before.

Tikka no.2

To make the curry; blend together (using a hand blender) 20gm root ginger and 6 garlic cloves, add a little water to make it into a paste. Heat 50 gm of butter in a heavy based sauce pan and add 1/2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of chilli powder, 1/2 tsp of chilli flakes and 1 tsp of garam masala. Once the spices have sizzled for 15 seconds, add the ginger and garlic paste and cook until most of the moisture have evaporated, Add 500gm of blended tomatoes and 2 tbsp of tomato puree. Stir this mix regularly over a medium heat for about 20 minutes until it darkens considerably. While the mixture is cooking, put the chicken thighs + marinated onto a foil lined baking tray and in a pre-heated oven at maximum temperature (my oven is 220c). Cook the chicken for 8-10 minutes until charred. Then lift out and set on the side. Once the sauce is looking considerably darker pour in 250 ml of cold water, bring to the boil and simmer for a couple of minutes. Pass through a sieve pressing down as much as possible to get maximum flavour from the mixture, discard the solids and set the sauce aside.

Add a knob of butter to a heavy sided pan and add the sauce, a splash of water, salt and simmer for a few minutes. Then add 2 tbp of sugar, 1 tsp of paprika, 100 ml of cream or natural yogurt and the chicken. Simmer and stir often until the chicken is fully cooked and the sauce is nice and creamy. If you need a bit more liquid add some milk. Serve with rice.

Posted in Baking, My Favourite Dishes

White Chocolate and Walnut Blondies

White choc blondies

So for christmas off my boyfriend I recieved Mary Berry’s cookbook, a cake dish and lovely posh frying pan (amongst others!) So think he might of been hinting slightly for more baked goods.. This is the first recipe I have made from her book and it worked lovely. I swapped the pecans in the recipe to walnuts and went mad with my decoration! The outcome was lovely.

white chocolate, plain flour, baking powder, caster sugar, butter, nuts, eggs, blueberries for exciting decoration (!)

45 mins

Start by melting 100gm of white chocolate in a ban marie with 115 gm of butter. Once melted allow to cool slightly before adding to 100 gm of white sugar, 150 gm of nuts and 2 pre whisked eggs. Sieve 125 gm of plain flour, 1/2 tsp baking powder and a pinch of salt. Fold the flour in and bake at 180c for 25-30 minutes. I baked in individual cases, but also works well in a square baking tin.

Posted in Slow Cook

Leek and Beef Pie

leek and mince pie

I am still yet to learn how to take a good photo of pie, any tips please let me know! This recipe would be great if you are not that familiar with making pies. Very easy to follow and tasty outcome.

potatoes, leek, beef mince, garlic, peas, dark sugar, italian herbs, chilli flakes, cumin seeds, salt, pepper, beef stock, tomato puree, cheese, butter

1 hour

Start by slicing the leeks and cooking them gently in a knob of butter in a heavy base sauce ban. After a couple of minutes add 2 cloves of crushed garlic and stir. Allow the leeks to ‘sweat’ on a low-medium heat for about 5-10 minutes. Once they are soft add 1 tbsp dark sugar, 1 tsp of italian herbs, a pinch of chilli flakes, 1/2 tsp of cumin seeds and a good squeeze of tomato puree. Mix together then add a packet of beef mince. Try not to break the mince up too much and turn the heat up slightly. Once all the meat is brown add 250ml of beef stock and pop a lid of the pan. While the mince is gently simmering, peel 4 large potatoes and cut into thin slices. Now for assembly, put the mince into an oven proof dish, sprinkle some peas on top. Then arrange the potato slices over the mince, putting the occasion slither of butter in between the slices. Top with some grated cheese and season with salt and pepper. Cook at 200c for about 45 minutes and I served with some kale.

Posted in Quick Cook

Sweet Stir Fried Pork with Harissa Wedges

pork and wedges

Pork, kale, sundried tomatoes, carrots, onion, garlic, sweet potatoes, harissa, chilli, honey

25 mins

Start by peeling and cutting the sweet potato into wedges. Coat with 1tsp of harissa and cook at 180 for 25 minutes. While the wedges are cooking start by frying an onion and a crush clove of garlic in some of the oil from the sun dried tomatoes, once soft add a few sliced sundried tomatoes, thinly grated carrot strips, a handful of kale with a sprinkle of chilli. Cook on a high heat until the veg is going slightly soft. Now fry pork strips in the same pan on a high heat. Once brown turn the heat down and mix in a tbsp of honey. Stir all together and serve with wedges.

Posted in Quick Cook

Egg Fried Rice with Beef

egg rice and beef

slices of beef (this was leftovers from a roast), rice, egg, onion, garlic, frozen spinach, oil, sweet chilli sauce, soy sauce, peas

15 mins

A lovely way to use up left overs from a roast, quick and a perfect dinner after a long day.

Start by putting the rice onto cook. The best way I have found to get nice rice is to stir continuously until the water is boiling then leave until cooked. In the meantime fry an onion and a crushed clove of garlic until soft, add some frozen spinach balls, 1 tbsp of sweet chilli sauce and 1 tbsp of soy sauce, add a handful of peas. Slice the beef into strips and leave. Once the rice is cooked drain and add to the sauce pan. Crack an egg into the rice and keep mixing on a medium heat. Serve with the strips of beef over the top and with a further drizzle of sweet chilli sauce.

Posted in My Favourite Dishes, Slow Cook

Roasted Pork and Apple

pork and aplle

pork chops, apple (any type), chicken stock or cider, oil, onion, peas, potatoes, butter

1 hr

Start by browning the pork chops for about 3-4 minutes on each side, I used an oven proof cast iron dish to save on washing up. Once brown add a sliced apple (don’t peel them, as the skin keeps them together), sliced onion, mix together then cover in 250 ml of either chicken stock or cider. Cover and put into the oven for another 45 mins. Throw in a handful of peas at the end. Serve with mash, make this by boiling peeled and quartered potatoes until soft. Drain and mash with a knob of butter and a splash of milk.

Posted in Quick Cook

Chicken Noodle Soup

chicken noodle soup

Onion, garlic, oil, sweet corn, noodles, chilli, ginger, chicken carcass (left over from a roast), few bit of chicken

15 mins + 2 hours for stock


Sainsbury’s are now selling a whole chicken for £3.30! Making chicken dishes far more reasonable.  Chicken noodle soup is a great cheap comfort dish and even better if you can be bothered to make your own stock. This is a student friendly version using mainly store cupboard items. I am aware I’ve used peas rather than sweet corn, sweet corn is much nicer if you have it!


Making your own chicken stock is very easy and much tastier. Simply put a chicken carcass and all the scraps of chicken in a pan, cover the chicken with water, put the lid on the pan and bring to the boil then bring down to a simmer for a few hours. The drain all the liquid out into another bowl and et voila, your very own stock!

To make the chicken noodle soup, fry an onion until soft with a clove of garlic. Then add a small amount of chilli, a generous grating of ginger and some sweetcorn once they are all mixed together add and your chicken stock and some pieces of chicken. Bring to the boil, throw in your noodles and cook until soft. Serve with a glug of soy sauce.