Crispy chicken katsu burgers, melted mozzarella, Kewpie mayo and spring onions, served face-down in a pool of rich Japanese curry sauce with buttery Parmesan crinkle fries. 🤌

I cooked both the chicken and chips in the air fryer, so despite looking like a proper indulgent fakeaway, it’s actually really easy to make at home. The chicken gets a double coating of panko for that extra crunch, then straight into the air fryer until golden and crispy.

And obviously, these are made for dipping — cut the burgers in half, get them straight into that katsu sauce and let them soak up all that curry goodness.

Ingredients

For the katsu chicken

• 2 chicken breasts

• 2-3 tbsp Cornflour, for coating

• 2 eggs, beaten

• 2 cups Panko breadcrumbs, for coating

• Salt & black pepper

• Oil spray

• 4 slices mozzarella

For the katsu sauce

• Golden Curry Japanese curry cubes

• Water, according to packet instructions

For the burgers

• 2 burger buns

• Kewpie mayonnaise

• 2 spring onions, finely sliced

Optional katsu-style slaw

• White cabbage, finely julienned

• White onion, very finely sliced

For the Parmesan crinkle fries

• Crinkle-cut chips

• 1 tsp butter

• 1 tbsp finely grated Parmesan

• Small handful fresh coriander, finely chopped

• Salt & black pepper

To finish

• Extra grated Parmesan

Method

1. Prepare the chicken
Slightly flatten the chicken breasts so they’re an even thickness, then cut them into decent square burger-sized pieces. Season with salt and black pepper. Set up three bowls with cornflour, beaten egg and panko breadcrumbs.

Coat each piece of chicken in cornflour → egg → panko, then for an extra crispy coating, dip it back into the egg → panko once more.

2. Air fry the chicken
Lightly spray the breaded chicken with oil and place into the air fryer. Cook at 200°C for around 20 minutes, turning halfway, until deeply golden, crispy and completely cooked through.

3. Cook the crinkle fries
At the same time, air fry your crinkle-cut chips at 200°C for around 20 minutes, or until golden and crispy. Give them a shake partway through cooking.

4. Make the katsu sauce
While everything cooks, add your Golden Curry cubes to a saucepan with the recommended amount of water. Bring to a gentle simmer and stir until the curry cubes have completely dissolved and the sauce is smooth and thick enough for dipping. Keep warm over a low heat.

5. Melt the cheese
Once the chicken is cooked, add slices of mozzarella over each piece and return to the air fryer for around 60 seconds, just until melted.

6. Build the burgers
Lightly toast your burger buns in butter on a hot pan, then add generous dollops of Kewpie mayo to both sides. Add the crispy chicken and melted mozzarella, then top with sliced spring onions. You can also add finely julienned white cabbage and onion for more of that classic chicken katsu feel. Close the burgers and slice each one in half.

7. Season the fries
While the crinkle fries are still piping hot, toss them with 1 tsp butter, 1 tbsp grated Parmesan, chopped fresh coriander, salt and black pepper.

8. Plate it up
Pour a generous layer of warm katsu curry sauce over a large platter. Pile the Parmesan crinkle fries onto the plate, then place the burger halves cut-side down into the katsu sauce so they’re ready for dipping. Finish the entire thing with another generous grating of Parmesan and serve immediately.

Crispy, cheesy, saucy and ridiculously good.

My take on the classic Irish spice bag, but with all the flavours of chicken fajitas. 🌶️

Juicy seasoned chicken, peppers and onions with crispy thick-cut chips, all thrown into a paper bag with a smoky fajita spice mix and given a really good shake. I cooked the chicken and veg on the Kadai hot plate to get that lovely charred flavour while keeping the peppers and onions with a little bit of crunch.

Ingredients

For the chicken & veg

• 3 chicken breasts, thinly sliced

• 2–3 sweet bell peppers, sliced

• 1–2 white onions, sliced

• 3–4 garlic cloves, minced

• Thick-cut chips or fries

• Oil, for cooking

• Sour cream, to serve

• Fresh coriander, roughly chopped

• 1 lime

Fajita seasoning

• 2 tbsp smoked paprika

• 2 tsp ground cumin

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp ground coriander

• 1–1½ tsp cayenne pepper

• 1½ tsp salt

• 1 tsp black pepper

Method

1. Make the fajita seasoning
Mix all of the fajita seasoning ingredients together in a small bowl. Reserve 1 tbsp of the seasoning for shaking through the finished spice bag, then use the rest to generously coat the sliced chicken.

2. Cook the chips
Cook your favourite thick-cut chips or fries in the oven or air fryer until golden and really crispy.

3. Cook the chicken
Get your Kadai hot plate nice and hot and add a generous amount of oil. Add the minced garlic followed by the seasoned chicken. Cook until golden, slightly charred around the edges and completely cooked through. Remove the chicken and set aside.

4. Cook the veg
Add the sliced peppers and onions to the same hot plate. Cook over a high heat for just a few minutes so they pick up some colour but still have a nice bit of crunch. If you are cooking in your kitchen, repeat these steps but using a hot pan or wok.

5. Shake the spice bag
Add the crispy chips, cooked chicken, peppers and onions to a large paper bag.

Sprinkle over the reserved 1 tbsp of fajita seasoning, close the top of the bag and give it a really good shake until everything is coated.

6. Finish & serve
Rip open the bag and finish with dollops of sour cream, freshly chopped coriander and a generous squeeze of lime.

Serve straight away while everything is hot and the chips are still crispy.

This is such an easy way to make crispy duck feel a little bit special without loads of ingredients or effort. Crispy duck topped with a sticky hoisin and fresh orange sauce, served with steamed rice and cucumber to keep everything fresh. You can make this even easier with pre-cooked duck breasts and simply crisp them up in the oven, or cook fresh duck breasts yourself if you have a little more time. The sauce takes just a few minutes and is sweet, savoury, citrusy and absolutely delicious with the duck.

Ingredients

Serves 2

For the duck

• 2 duck breasts (I used pre-cooked duck breasts)

• 1 tbsp sesame oil

• 1 garlic clove, very finely minced

• Juice of 1 large orange

• Zest of ½ orange

• 5–6 tbsp hoisin sauce

• 1–2 tbsp cornflour slurry*

To serve

• Steamed jasmine rice

• Fresh cucumber, finely sliced or cut into matchsticks

• Fresh spring onion to top

• Extra orange zest, optional

For the cornflour slurry, mix 1 tsp cornflour with a small splash of cold water until completely smooth.

Method

1. Cook the duck

If using pre-cooked duck breasts, cook them according to the packet instructions until they’re piping hot with lovely crispy skin.

If you’re using raw duck breasts, score the skin lightly and place them skin-side down into a cold frying pan. Bring it up to a medium heat and allow the fat to slowly render out and the skin to become golden and crispy. Turn and cook the other side until the duck is cooked to your liking. I like mine still nice and pink in the middle. Remove from the pan and leave to rest before slicing.

2. Make the hoisin orange sauce

Add the sesame oil to a small pan over a medium heat, followed by the finely minced garlic. Cook briefly until fragrant, making sure the garlic doesn’t burn. Pour in the juice of one large orange, then add the zest of half the orange and 5–6 tbsp hoisin sauce. Stir everything together and allow it to gently bubble for 2–3 minutes.

3. Thicken

Add a little of the cornflour slurry at a time, stirring continuously, until the sauce begins to thicken. You don’t want a really thick sauce here. It should still be quite runny and pourable, just thick enough to lightly coat the duck. You may not need all of the slurry, so add it gradually.

4. Serve

Slice the rested duck breasts and arrange over freshly steamed rice. Pour that warm hoisin and orange sauce generously over the top and serve with plenty of fresh cucumber on the side and spring onion.

Finish with a little extra orange zest if you fancy.

These are one of those recipes that look far more impressive than the effort that actually goes into them!! Sweet peaches, creamy goat’s cheese, honey, black pepper and fresh thyme, all baked underneath golden puff pastry and flipped over once cooked.

They’re sweet, salty and buttery with that little bit of sharpness from the goat’s cheese. Perfect as an easy summer starter, something to put out with drinks, or even served with a simple dressed salad.

Ingredients

Makes approximately 6 turnovers

• 1 sheet ready-rolled puff pastry

• 2-3 ripe peaches

• 150g soft goat’s cheese

• 6 tsp runny honey, plus extra for finishing

• 1 egg, beaten

• Fresh thyme

• Freshly cracked black pepper

Method

1. Prep the pastry

Preheat your oven to 200°C / 180°C fan and line a large baking tray with parchment paper.

Unroll the puff pastry and cut it into 6 equal rectangles. Set aside while you prepare the peaches.

2. Build them upside down

Add a small drizzle or teaspoon of honey directly onto the parchment paper for each turnover.

Thinly slice your peaches and arrange around 5–6 slices over each little pool of honey, slightly overlapping them.

Crumble a little goat’s cheese over each portion of peaches, followed by a generous crack of black pepper.

3. Add the pastry

Place one rectangle of puff pastry directly over each pile of peaches and goat’s cheese.

Gently press around the edges to help contain everything as it bakes, then brush the tops generously with beaten egg.

Finish with a few fresh thyme leaves.

4. Bake

Bake for 15–20 minutes, or until the pastry has puffed up and turned beautifully golden and crisp.

Remove from the oven and leave them to cool for a few minutes. You want to give the honey a chance to settle slightly, but don’t leave them for too long or it can become sticky and harder to peel away.

5. The best bit… flip!

Carefully turn each turnover upside down so the peaches are now on top, then gently peel away the parchment paper.

Finish with another little drizzle of honey, some fresh thyme and, if you like, another crack of black pepper.

Serve while they’re still slightly warm.

These are such an easy way to do pulled pork without having to cook it low and slow all day. I pressure cooked a pork shoulder in Dunkertons cider with onions, garlic and plenty of smoky spices for just 60 minutes, until it was soft enough to pull apart.

Pile it into soft, bouncy burger buns from Marks Cotswolds Bakery with a really simple apple, onion and wholegrain mustard slaw. The fresh apple cuts through the rich pork perfectly, while the mustard gives it a lovely little kick. Proper comfort food and surprisingly easy.

Ingredients

For the cider pulled pork

• 1.5kg boneless pork shoulder

• 2 Bottles of Dunkertons cider

• 1 large white onion, roughly sliced

• 5 garlic cloves

• 2 tsp ground cumin

• 2 tsp onion powder

• 1 tsp dried thyme

• 1 tsp mustard powder

• 1 tsp ground coriander

• 1 tbsp soft brown sugar

• 2 tsp sea salt

• 1 tsp cracked black pepper

• 1 tbsp Worcestershire sauce

For the apple & wholegrain mustard slaw

• 2 crisp Dunkertons apples, finely sliced into matchsticks

• ½ white onion, very finely sliced

• 2 tbsp wholegrain mustard

• 2 tbsp mayonnaise

• 1 tbsp cider vinegar

• Pinch of salt

• Cracked black pepper

To serve

• Soft burger buns from Marks Cotswolds Bakery

• Extra wholegrain mustard, optional

Method

1. Season the pork

Cut the pork shoulder into 3–4 large pieces so it cooks evenly in the pressure cooker. Mix together the cumin, onion powder, thyme, mustard powder, coriander, brown sugar, salt and pepper.

Rub the seasoning generously all over the pork.

2. Build the flavour

Set your pressure cooker to sauté and add the oil. Brown the pork on all sides to get a little colour, then remove and set aside.

Add the sliced onion and garlic and cook for a couple of minutes until starting to soften.

Pour in the Dunkertons cider and Worcestershire sauce, scraping up all of those lovely bits from the bottom.

3. Pressure cook

Return the pork to the pot, seal the pressure cooker and cook on high pressure for 60 minutes.

Once cooked, allow the pressure to release naturally for around 15 minutes before carefully releasing the remaining pressure.

The pork should be incredibly tender and pull apart easily with two forks.

4. Make it juicy

Remove the pork and shred it. Meanwhile, switch the pressure cooker back to sauté and let the cider cooking liquid bubble and reduce until it becomes richer and slightly thicker.

Return the pulled pork to the pot and toss it through those cider, onion and spice juices. You want the meat juicy and glossy rather than swimming in liquid.

5. Make the apple slaw

Finely slice the apples and white onion. Mix the wholegrain mustard, mayonnaise and cider vinegar together, then toss through the apple and onion.

Season with a good pinch of salt and plenty of cracked black pepper. Keep this nice and fresh — the crunch and acidity are what balance the rich pork.

6. Build the buns

Lightly toast the burger buns if you fancy, then pile them generously with the warm cider pulled pork.

Top with plenty of the apple and wholegrain mustard slaw, pop the lid on and get stuck in.

Proper low & slow beef ribs on the Big Green Egg — smoky, dark and crusty on the outside, ridiculously soft inside, then finished with caramel rum for a sticky, sweet glaze. This is a full-day cook, but there’s very little hands-on work involved. Get them on the Egg and let the heat do the rest.

Ingredients

For the beef:

• 1 large beef rib joint — mine was a 4-bone joint

• Caramel rum, approx. 1 cup

For the brine:

• Cold water, enough to completely cover the beef

• Salt

• Black peppercorns

For the dry rub — approx. 1 cup

• 3 tbsp cracked black pepper

• 4 tbsp coarse sea salt

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp dark brown sugar

• 2 tsp mustard powder

• 2 tsp ground cumin

• 1 tsp cayenne pepper, optional

Method

1. Brine overnight. The night before cooking, submerge the beef rib joint in cold water seasoned generously with salt and black pepper. Cover and refrigerate overnight.

1. Prep the beef. Remove the ribs from the brine and pat completely dry. Keep the membrane/silverskin holding the rib joint together intact rather than trimming everything away — it helps the joint hold its shape as the beef becomes incredibly soft during the long cook.

1. Add the rub. Combine all of the dry rub ingredients, then generously coat the beef with a splash of oil and rub on every side, pressing the seasoning into the meat.

1. Set up the Big Green Egg. Light the charcoal and bring the Egg to around 120–130°C. Set it up for indirect cooking by inserting the convEGGtor with the legs facing upwards, then place the cooking grid on top. This creates a barrier between the charcoal and the beef, essentially turning the Egg into a smoker/slow oven rather than grilling the meat directly over the coals.

1. Low & slow. Place the rib joint onto the grid, close the lid and cook uncovered for 3½ hours at 120–130°C. Keep the lid closed as much as possible and let the smoke and low heat build that dark crust around the outside.

1. Add the caramel rum. Remove the beef from the Egg and place it in a roasting tray. Pour approximately 1 cup of caramel rum over the ribs, turning/basting them so they’re well coated.

1. Wrap & continue cooking. Cover the entire tray tightly with foil and return it to the Egg, still using the indirect convEGGtor setup. Cook for another 3 hours at around 120–130°C. The covered stage traps the steam and rum-infused juices, helping the beef become incredibly tender.

1. Rest & serve. Remove from the Egg and leave covered to rest for around 20–30 minutes. Carefully slice between the bones — the meat should be incredibly soft by this point.

Serve with crispy potatoes, slaw, salad or whatever you fancy, spooning some of those sticky caramel-rum cooking juices back over the beef!

Total cook: approx. 6½ hours + resting.

French onion soup meets mac & cheese, rich, cheesy and proper comfort food. The macaroni is cooked in beef bone broth for extra flavour, then folded through a creamy cheese sauce with loads of slowly caramelised onions. Finished with a golden crunchy crouton crumb and fresh parsley.

Ingredients

Serves 4

• 1 cup macaroni pasta

• beef bone broth, for cooking the pasta

• 3 large white onions, finely sliced

• 600ml fresh double cream

• 60g salted butter

• 1 cup grated Gruyère

• 1 cup grated Red Leicester

• ½ cup grated Emmental

• ½ cup grated Mozzarella

• 1 tbsp Dijon mustard

• Handful of croutons, blitzed into a coarse crumb

• Salt & black pepper

• Chopped fresh parsley, to finish

Method

1. Caramelise the onions. Add the sliced onions to a large pan with a little oil or butter and season with salt and pepper. Cook low and slow for around 40-45 minutes, stirring regularly, until deeply golden, soft and sweet. Add the 60g butter when they’re about 10 minutes from finished. Don’t rush this bit — this is where all that French onion flavour comes from.

2. Cook the pasta. Cook the macaroni directly in beef bone broth rather than water until al dente. Drain, reserving a splash of the broth if needed.

3. Make the cheese sauce. Pour the double cream into the pan with the Dijon mustard and bring to a gentle simmer.

4. Get it cheesy. Turn the heat down low and add the Gruyère, Red Leicester and Emmental, stirring until completely melted into a thick, glossy sauce. Season generously with black pepper and salt if needed. Add 2/3 of the caramelised onions and mix through.

5. Add the macaroni. Fold the cooked macaroni through the sauce until every piece is coated. If it’s a little too thick, loosen it with a splash of the reserved beef broth.

6. Bake. Transfer to an ovenproof dish and scatter over the rest of the caramelised onions, some grated mozzarella, followed by the blitzed crouton crumb. Bake at 200°C / 180°C fan for 15–20 minutes, until bubbling and golden on top.

7. Finish. Top with plenty of freshly chopped parsley and a little extra black pepper before serving.

Tip: Take your time with those onions. You want them properly dark, jammy and caramelised, not just softened. That’s what makes this taste like French onion soup rather than a standard mac & cheese.

A rich, creamy Thai red curry that’s ridiculously easy to make but packed with flavour. Spicy red curry paste, creamy coconut milk, tender chicken and plenty of crunchy veg, finished with fresh Thai basil and chilli. Serve it with fluffy jasmine rice for the perfect quick fakeaway.

Ingredients

Serves 2 generously

• 2 heaped tbsp Mae Ploy red curry paste

• 2 x 400ml tins full-fat coconut milk

• 4 tbsp fish sauce

• 1 tbsp palm sugar, or brown sugar

• 2 large chicken breasts, sliced into thin strips

• 1 courgette, chopped into chunks

• 1 red bell pepper, finely sliced

• 1 tin bamboo shoots, drained and julienned

• Large handful fresh Thai basil

• Jasmine rice, cooked for 2

• 1 red chilli, finely sliced, to serve

• Extra Thai basil, to serve

Method

1. Start the curry. Add the red curry paste to a large pan over a medium heat with a spritz of oil. Fry for 2–3 minutes until really fragrant and the paste has loosened.

2. Make the sauce. Pour in the coconut milk and add the fish sauce and sugar. Stir well and bring to a gentle simmer for 5 mins.

3. Cook the chicken. Add the sliced chicken and simmer gently for around 5 minutes.

4. Add the veg. Add the courgette, red pepper and drained bamboo shoots. Simmer for another 6–8 minutes, until the chicken is cooked through and the vegetables are tender but still have a little bite.

5. Finish with basil. Turn off the heat and stir through a generous handful of fresh Thai basil. Taste and adjust with a little more fish sauce or sugar if needed.

6. Serve. Spoon over fluffy jasmine rice and finish with sliced red chilli and plenty more fresh Thai basil.

Tip: Don’t boil the curry aggressively once the coconut milk is in — a gentle simmer keeps it rich and creamy.

Ingredients

For the crispy potato base

• 1.5–2kg new potatoes

• 3–4 tbsp beef dripping or beef tallow

• Generous pinch of salt

For the beef & Guinness filling

• 4kg brisket and chuck, finely diced

• 2 cans Guinness

• 500ml good-quality beef stock, if needed

• 3 bay leaves

• 4–5 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 tsp dried oregano

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tbsp tomato purée

• Salt and freshly cracked black pepper

• 2–3 tbsp cornflour, mixed with a little cold water

For the topping

• Approx. 6 sheets filo pastry

• Melted butter or low-calorie cooking spray

• Flaky salt, optional

Method

1. Pressure cook the beef
Add the diced brisket and chuck to your pressure cooker with the Guinness, bay leaves, thyme, rosemary, oregano, Worcestershire sauce, Dijon mustard and tomato purée. Season generously with salt and black pepper.

You want enough liquid to allow the pressure cooker to work safely, so add some beef stock if required.

Pressure cook on high for around 75 minutes, then allow the pressure to release. The beef should be incredibly tender but still have some texture.

2. Make the Guinness gravy
Remove the beef from the cooking liquid and set aside. Strain the stock into a large saucepan, discarding the herbs and bay leaves.

Slowly reduce the liquid for around 45–60 minutes, until it’s intensely beefy, dark and rich.

Taste and adjust with more salt, pepper or Worcestershire sauce if needed.

Mix the cornflour with a little cold water to make a slurry, then gradually stir it into the simmering gravy until you have a thick, glossy pie sauce.

Return the beef to the gravy and stir everything together. Set aside while you make the potatoes.

3. Make the crispy smashed potatoes
Parboil the new potatoes in generously salted water until they’re completely tender and easily pierced with a knife. Drain and allow them to steam dry.

Heat the oven to 190°C.

Add the beef dripping to your casserole or pie dish and place it in the oven until the fat is piping hot.

Carefully add the potatoes, then use the bottom of a cup or glass to smash them directly into the hot beef dripping. Season generously with salt.

Roast until deeply golden, bubbling and seriously crispy around all the edges.

4. Build the pie
Spoon the thick beef and Guinness filling directly over the crispy smashed potatoes.

Take your filo pastry sheets and loosely scrunch them into rustic bundles. Arrange around 6 scrunched pieces over the top of the beef until the dish is covered.

Brush generously with melted butter for the best flavour and colour, or spray with low-calorie cooking spray for a lighter version.

5. Bake
Return to the oven for another 30–35 minutes, or until the filling is bubbling around the edges and the filo is beautifully crisp and golden brown.

Let it sit for 5–10 minutes before serving.

That bottom layer is the reason I wouldn’t put the potatoes straight into the stew.. crispy beef-dripping potatoes soaking up that Guinness gravy underneath the pie is elite. Enjoy!

Ingredients

For the pizza

• 1 Woody Oven ready-made sourdough pizza dough, defrosted and proofed

• 3–4 tbsp crème fraîche (mascarpone also works)

• 150–200g grated mozzarella

• Fresh Thai basil

• 2–3 bird’s eye chillies, finely sliced

• Olive oil, to finish

For the pad kra pao pork

• 500g pork mince

• 5 cloves garlic, crushed

• 4 bird’s eye chillies, crushed

• 1 stick lemongrass, very finely chopped

• Sesame oil, for frying

• 2 tbsp oyster sauce

• 1 tbsp palm sugar or brown sugar

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• Large handful fresh Thai basil, finely chopped

Method

1. Set up the Big Green Egg
Set up your Big Green Egg for indirect pizza cooking with the convEGGtor and pizza stone. Get it properly hot and allow the stone plenty of time to preheat.

2. Make the pad kra pao pork
Get a wok ripping hot with a little sesame oil. Add the crushed garlic, bird’s eye chillies and finely chopped lemongrass and fry briefly until fragrant.

Add the pork mince and cook over a high heat, breaking it apart as you go, until nicely browned.

Add the oyster sauce, palm sugar, dark soy and light soy. Stir everything together and let it simmer until the pork is glossy, caramelised and most of the excess liquid has cooked away — you don’t want the mixture too wet for the pizza.

Turn off the heat, add a generous handful of finely chopped Thai basil and stir through.

3. Build the pizza
Stretch your proofed sourdough into a pizza base. Spread over a thin layer of crème fraîche, leaving the crust exposed.

Add a layer of grated mozzarella, followed by the pad kra pao pork. Top with a little more mozzarella, shredded Thai basil and a few slices of bird’s eye chilli.

4. Cook
Transfer onto the preheated pizza stone and cook in the Big Green Egg until the dough is puffed, blistered and crispy underneath and the mozzarella is melted and bubbling.

5. Finish
As soon as it comes off the Egg, brush or drizzle the crust with a little olive oil. Finish with plenty of fresh Thai basil and finely chopped bird’s eye chilli.

Recipe

Makes: 12-16 bites
Prep time: 20 minutes (+ 1 hour chilling)
Cook time: 10 minutes

Ingredients

For the crispy rice

• 250g sushi rice

• Mirin (1-2tbsp)

• Salt, to season

• Non-stick cooking spray

• Neutral oil, for shallow frying

For the Wagyu tartare

• 200-250g Wagyu beef fillet, very finely diced

• 1 heaped tbsp Kewpie mayonnaise

• Splash Worcestershire sauce

• Splash Tabasco sauce

• 1 heaped tsp Dijon mustard

• 1 small shallot, very finely diced

• 1 tsp capers, very finely diced

• 1 tsp truffle dust powder

• Salt and freshly cracked black pepper

To finish

• Caviar

• Fresh chives, finely chopped

• Extra truffle dust

Method

1. Cook the sushi rice according to the packet instructions. While still warm, stir through the mirin and season generously with salt.

2. Lightly spray a rectangular tray with non-stick spray before spreading the rice into an even layer. Use a spatula to level it out, then place a sheet of baking paper on top and press firmly with the palm of your hands until completely flat.

3. Place the tray into the freezer for around 1 hour, until the rice is thoroughly chilled and firm enough to slice, but not frozen solid.

4. Meanwhile, make the tartare by combining the finely diced Wagyu, Kewpie mayonnaise, Worcestershire sauce, Tabasco, Dijon mustard, shallot, capers and truffle dust. Season generously with salt and black pepper, then gently mix until everything is evenly combined. Keep chilled until ready to serve.

5. Remove the rice from the freezer and cut into bite-sized rectangles or squares.

6. Heat a shallow layer of neutral oil in a frying pan over a medium-high heat. Fry the rice pieces until crisp and deeply golden on both sides, then transfer to kitchen paper to drain.

7. Spoon or quenelle the Wagyu tartare onto each crispy rice piece.

8. Finish each bite with a small spoonful of caviar, a sprinkle of finely chopped chives and a final dusting of truffle powder before serving immediately!

Recipe

Serves: 2-3
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

• 1 small bag new potatoes, washed and quartered (skins left on)

• 2 whole leeks, washed and thinly sliced

• 50g salted butter

• 4 cloves garlic, minced

• Salt and black pepper

• 1 pint whole milk

• 150ml double cream

• 300ml fish stock (chicken or vegetable stock also works well)

• 3 bay leaves

• 1 bunch fresh thyme, tied together

• 2 smoked haddock fillets (around 300-350g), diced into large chunks

• 150g cooked bacon lardons

• Handful fresh parsley, finely chopped

To serve

• Thick slices of sourdough

• Butter for frying

• Lemon wedges

Method

1. Melt the butter in a large saucepan over a medium heat. Add the sliced leeks and cook for 5-6 minutes until soft and sweet. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the quartered new potatoes, then pour in the milk and fish stock. Add the bay leaves and tied bunch of thyme, ensuring the potatoes are mostly submerged. Season generously with salt and black pepper.

3. Bring to a gentle simmer and cook for around 15-20 minutes, or until the potatoes are tender.

4. Stir in the double cream and cooked bacon lardons before gently adding the diced smoked haddock. Simmer for a further 5-6 minutes until the fish is cooked through and flakes easily. Avoid boiling once the fish has been added.

5. Remove the bay leaves and thyme bundle, then stir through the chopped fresh parsley. Taste and adjust the seasoning if needed.

6. Meanwhile, butter both sides of the sourdough slices and toast them in a frying pan until deeply golden and crisp.

7. Ladle the Cullen Skink into bowls and serve with buttery toasted sourdough and a wedge of lemon for squeezing over just before eating.

Makes 5-6 tacos

Ingredients

For the prawns

• 800g raw king prawns, drained, deveined and butterflied

• 1 tbsp Cajun seasoning

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• Salt and freshly cracked black pepper

• Olive oil

For the mango salsa

• 1 ripe mango, diced into small cubes

• 1 small red onion, finely diced

• 1 tomato, finely diced

• 1 handful fresh coriander, finely chopped

• 1 handful fresh mint, finely chopped

• Juice of 1 lime

• Drizzle of olive oil

• Salt and pepper

To assemble

• 4-5 soft taco wraps

• Good quality ready-made guacamole

• Chipotle mayonnaise

• Lime wedges

Method

1. In a bowl, coat the prawns with the Cajun seasoning, smoked paprika, garlic powder, salt and pepper until evenly covered.

2. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Sear the prawns for 2-3 minutes on each side until beautifully blackened and cooked through.

3. Meanwhile, make the mango salsa by combining the diced mango, red onion, tomato, coriander, mint, lime juice, olive oil, salt and pepper in a bowl. Mix well and set aside.

4. Warm the taco wraps until soft and pliable.

5. Spread around 1 tablespoon of guacamole over each taco, then add 3 prawns followed by 2 tablespoons of the mango salsa. Finish with one more prawn on top.

6. Drizzle generously with chipotle mayo, finish with a squeeze of fresh lime and serve immediately!

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All the rich, comforting flavours of a classic lasagne, but without the layering, extra dishes or hours in the kitchen. Everything cooks in one pan, with the lasagne sheets softening directly in the rich beef ragu before being finished with bubbling golden mozzarella. It’s the perfect family dinner for busy weeknights.

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These soft, fluffy cinnamon rolls are packed with protein and made without yeast, making them quick, easy and perfect when you’re craving something sweet without spending hours baking. Finished with a creamy vanilla protein frosting, they’re ideal for breakfast, dessert or an afternoon snack!

Ingredients (Makes 6)

Dough

• 300g whit…

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Ingredients

• 1.5kg all-rounder potatoes

• Low-calorie cooking spray

• Salt & black pepper

• 10 eggs

• 1 cup lighter grated Cheddar

• 1 cup chopped spinach (or finely shaved broccoli florets)

• 1 handful press chopped parsley

• ½ cup cooked unsmoked bacon lardons

• 100g goat’s cheese, broken into chunks

• ½ cup grated mozzarella

Method

1. Preheat the oven to 180°C.

2. Peel (optional - I keep my skins on) and chop the potatoes into large chunks. Boil in well-salted water until fork tender, then drain well.

3. Spray a 10-inch springform cake tin generously with low-calorie cooking spray. Tip in the potatoes, season with salt and pepper, then use the bottom of a glass or measuring cup to firmly smash them into an even layer, pressing them up the sides to create a crust. Use a spatula to neaten the edges if needed.

4. In a large bowl, whisk together the eggs, lighter Cheddar, spinach, cooked bacon lardons and a little extra black pepper.

5. Pour the egg mixture into the potato crust, then dot the top with chunks of goat’s cheese.

6. Bake for 30 minutes at 180°C.

7. Remove from the oven, sprinkle over the mozzarella, then return to the oven at 200°C for a further 30 minutes, or until the centre is set and the top is golden and bubbling.

8. Leave to stand for 10 minutes before releasing the springform tin. Slice and serve warm, or allow to cool completely for meal prep—it tastes just as good cold the next day.

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