Wednesday, 4 March 2015

Eggy Bread

Also called French toast, this is a quick snack which only takes minutes to make. Personally I love to spread a thin layer of Marmite on it before biting into it, but each to their own.


  • 2 tbsp sunflower oil
  • 2 eggs, lightly beaten
  • 4 slices of bread


  1. Heat the oil in a frying pan on a medium heat.
  2. Put the eggs into a wide bowl and season to taste.
  3. Coat a couple of slices of the bread in the beaten egg and then into the hot frying pan.
  4. Cook for a couple of minutes and then turn over.
  5. Once the second side is done, remove from the pan and repeat for the remaining slices.
  6. Serve immediately, possibly with a little butter or a dusting of icing sugar.

Makes 4 slices.

Monday, 23 February 2015

Lazy Fondant Potatoes

This is a lazy form of fondant potatoes which doesn't even require the potatoes to be peeled.


  • 3 large potatoes, washed and any bad bits cut out
  • 25g butter
  • 1 chicken or vegetable stock cube
  • 200ml boiling water
  • 2 cloves of garlic, peeled and chopped in half


  1. Cut the potatoes into slices about an inch or an inch and a half in width.
  2. Melt the butter in a pan large enough to hold all the potatoes over a medium-high heat.
  3. When the butter starts to bubble, place the potatoes into the pan.
  4. Sear the first side of the potatoes for 3 or 4 minutes and then turn them over.
  5. Give the other side a further 3 or 4 minutes.
  6. Dissolve the stock cube in the boiling water.
  7. Pour the stock water into the pan and add the garlic.
  8. Reduce the heat and simmer for 20 minutes.
  9. Turn the potatoes again and give another 5 to 10 minutes. If the pan is starting to get dry add a bit more liquid, but remember that you want it to all be reduced down before serving.
  10. Remove the potatoes from the pan, serve as a side dish and drizzle any remaining liquid in the pan over the potatoes.

Serves 2.

Monday, 22 December 2014

Slow Cooker Beef Curry

This is a quick and easy curry to make in a slow cooker. If you like a spicy curry then increase the number of chillis that you blend into the mixture.


  • 2 tbsp sunflower oil
  • 900g beef braising/stewing steak, cut into 1 inch pieces
  • 2 tbsp sunflower oil
  • 2 onions, peeled and roughly chopped
  • 6 garlic cloves, peeled
  • 1 chilli pepper, roughly chopped
  • 1 inch piece of root ginger, peeled and roughly chopped
  • 4 tsp ground coriander
  • 3 tsp ground cumin
  • 3 tsp ground turmeric
  • 2 tins of chopped tomatoes
  • 1 chilli pepper, whole but pricked all over with the tip of a knife
  • 2 tsp garam masala
  • 150g natural yoghurt
  • 50g fresh coriander, roughly chopped


  1. Brown the meat in a large frying pan with two tablespoons of oil. Turn it after a couple of minutes so that all sides are browned. Unless you have a crazily large frying pan, you'll need to do this in two or three batches. Put the meat straight into the slow cooker when it's done.
  2. Put the remaining oil, onions, garlic, one chilli pepper, root ginger, ground coriander, cumin and turmeric into a blender and blend into a smooth paste.
  3. Fry the onion paste in the same pan as the beef for 10 minutes, stirring well every couple of minutes.
  4. Place in the slow cooker and add the tins of tomatoes and the whole chilli pepper before mixing well.
  5. Cook on low for 8 hours.
  6. 30 minutes before the end, stir in the garam masala and yoghurt into the curry.
  7. Just before serving, stir in the fresh coriander and then serve with rice.

Serves six.

Friday, 19 December 2014

Cumin Rice

This blends a combination of traditional flavours in an accompaniment suitable for almost any curry.


  • 4 tbsp sunflower oil
  • 1 onion, peeled and thinly sliced
  • 1 tsp ground cumin
  • 2 tsp coriander seeds
  • 200g brown basmati rice
  • 660ml cold water


  1. Put the onion, oil, cumin and coriander seeds into a saucepan and fry over a medium heat until the onions are soft.
  2. Add the rice and cold water and put a lid on the pan.
  3. Bring to the boil and then simmer on a really low heat for twenty minutes.
  4. Remove from the heat and serve as soon as possible, but it can keep warm for a few minutes if necessary.

Serves 4.

Wednesday, 17 December 2014

Onion Bhaji

While I've done a recipe for bhajis before on this blog, this one uses gram flour, for that distinctive taste.


  • 3 onions, peeled and thinly sliced
  • 2 tbsp sunflower oil
  • 120g gram flour
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp garam massala
  • 1 tsp ground turmeric
  • a pinch of salt
  • 100ml water
  • 4 tbsp sunflower oil


  1. Fry the onions in the two tablespoons of oil until soft.
  2. Put the onions into a mixing bowl and add all the other dry ingredients.
  3. Mix well.
  4. Add the water and stir until it's a good sticky mixture.
  5. Heat the remaining oil in a large frying pan over a medium heat.
  6. Split the onion mixture into sixths and drop into the hot oil.
  7. After a minute or so, press the onion bhajis into low disc shapes.
  8. Cook for 10 minutes, or until browned, and then turn over.
  9. Fry the other side until browned, about 10 minutes.
  10. Remove from the pan and drain on kitchen towel for a couple of minutes before serving.

Makes 6 large bhajis.

Monday, 15 December 2014

Cauliflower Pizza

While you could easily tell the difference between this and a wheat flour based pizza, it makes a tasty alternative.


  • 1 large cauliflower, peeled about 1.6kg
  • 300ml water
  • 1 egg, beaten in a cup
  • 80g Parmesan cheese, grated
  • 100g tomato pureĆ©
  • 1/2 tsp dried oregano
  • 1 clove of garlic, crushed
  • 200g grated Mozzarella


  1. Blend the cauliflower to a paste in a blender. You'll need to do it in two or three batches.
  2. Put the cauliflower into a pan and add the water.
  3. Simmer on a medium heat for 20 minutes. Stirring every 5 minutes.
  4. Preheat the oven to 220 degrees celsius.
  5. Remove from the heat and leave to cool for ten minutes.
  6. Use a muslin cloth or tea towel to squeeze as much water out of the cauliflower as possible.
  7. Mix the with egg and parmesan into the cauliflower.
  8. Put a sheet of greaseproof paper onto a large baking tray.
  9. Use cling film to roll out the cauliflower mixture into a pizza shape.
  10. Bake for 40 minutes in the oven, or until it starts to brown.
  11. Mix the tomato with the oregano and garlic and then spread over the top of the baked pizza base.
  12. Top with the mozzarella cheese.
  13. Bake for 15 minutes.
  14. Serve with a leaf or potato salad, but delicious when cold.

Serves 4.

Wednesday, 12 November 2014

Slow Roasted Whole Chicken

This gives beautifully succulent meat which just falls off the bones. It's great meat to come home to after a day at work. You'll need quite a large slow cooker, at least 4.7L.


  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • freshly ground pepper
  • 4 sticks of celery, washed and cut into pieces about an inch in length
  • 5 carrots, peeled and cut into pieces about an inch long
  • 3 cloves of garlic
  • 1 whole chicken, about 1.6 kg
  • 1 lemon, cut into quarters


  1. Mix the salt, paprika, onion powder, thyme and pepper in a small bowl.
  2. Place the celery and carrots in the bottom of the slow cooker.
  3. Crush the garlic with a garlic crusher and rub it over the outside of the chicken.
  4. Rub the salt and paprika mixture over the outside of the chicken.
  5. Place the lemon quarters inside the chicken, removing any bags of jiblets if present!
  6. Place the chicken into the slow cooker and make sure the lid still fits over the pot.
  7. Cook on low for 7 to 8 hours.
  8. Heat the grill (or broiler) on a medium heat.
  9. Very carefully lift the chicken out of the slow cooker into an oven proof dish. Don't worry if it falls apart, just lift all the pieces into the dish.
  10. Brown the meat under the grill for about 10 minutes or until nice and crisp.
  11. While the meat is grilling, strain the carrots and celery from the cooking liquid (which makes a great stock) and place the vegetables onto the plate.
  12. Once the chicken is browned, carve and serve onto the plates.

Serves 4 to 5 with potatoes on the side.