We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of
I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it's ready in around 30 minutes
I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won't miss the minced
I don't know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It's also a winner if it's cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.
You will need (for 4):
250g easy cook,
I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it's on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I'd like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don't cook that often. Ramen is something that I find
I hadn't done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can't find paneer for this recipe you can use halloumi but it's saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.
You will need
Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz
Although not my favourite meat you can't very well ignore a turkey at this time of year. I'm not going to be cooking a whole turkey (there's only two of us!) so instead, to make a nod to this festive bird, I made these spiced turkey meatballs. They are great with the chillied cranberry sauce. This recipe does have a whiff of a turkey curry about it but it's an ideal dish to make for party finger food.
You will need:
500g turkey mince (not lean)
I have been thinking for a while about posting some 'themed' recipes on here. The food I eat at home is rarely expensive so I know that almost everything I cook is reasonably priced. This means I can then buy the organic or free range versions of ingredients without breaking the bank. Most of the reason I eat cheaply is because I mostly cook vegetable based meals. If I do have meat I use cheap cuts, or less of it, but I do very occasionally have
Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn't bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It's well aware I don’t want it there and it doesn't want to be there. I'm sure it had grand visions