Hey everyone. It's been a minute. I took a little break from Substack to enjoy the summer, but I am back with a bunch of lush new recipes that are perfect for a late-summer BBQ. I am very hopeful that September is going to be awesome.

To kick things off, I have charred lamb chops with a green dip. The chops are those dreamy trimmed ones, almost like lollipops, that are so sweet and juicy. I love the way they char on the BBQ. I slather them in an Indian-inspired marinade with loads of ginger, garlic and spices, which gives them the most incredible char on the grill. I serve them with a lovely spicy green dressing, a bit like a green goddess dressing.

Next up, my new favourite appetiser ever: chorizo and halloumi skewers, BBQ'd to perfection and served with a smoky, garlicky mayo dip. You can cook them on the BBQ, but I suggest using a flat plate rather than the grill so they stay together. Finally, there's a Greek dip called tirokafteri – essentially a spicy red pepper whipped feta. It's just divine.

In other news, I'm getting married next week. I can't quite believe it, to be honest, as it's not something I really thought would happen in my life. But here we are, and I am so excited. We are keeping things low-key with a family BBQ and a mega kitchen disco. I can't wait.

Take care x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Charred Indian Lamb Chops

Serves 6 - watch the video here

200g full fat yogurt
The juice of a lemon
6 cloves garlic crushed
1 inch ginger, grated
1 tsp turmeric
1 tsp garam masala
½ tsp black pepper
¼ tsp chilli powder – I use hot
1kg trimmed lamb cutlets
1 tbsp natural oil
Salt

Green sauce to serve
2 handfuls of mint leaves
1 avocado
1 green chilli
1 clove garlic
100g full fat yogurt
The juice of ½ a lemon
Salt

1. Mix the yogurt together with the lemon juice, garlic, ginger, turmeric, garam masala, black pepper, chilli powder and a good pinch of salt in a large mixing bowl. Add the lamb and toss together until completely coated. Cover with clingfilm and chuck in the fridge for 4 hours or overnight if you can.

2. Preheat the BQB to high and get the lamb to room temperature. Drizzle a little oil over both side of the lamb and BBQ for 2-3 minutes a side until charred and still pink in the middle. Remove from the BBQ. Season with salt and rest for a few minutes.

3. Whilst the lamb is resting, chuck the mint, avocado, chilli, garlic, yogurt, lemon and a pinch of salt into a mini blender and blitz into a lovely creamy dip. Transfer to a mixing bowl and serve immediately with the lamb.

Spicy Whipped Feta

Serves 4-6

For the whipped feta
2 roasted red peppers, skins removed
200g feta
50g yogurt – I use full fat
2 sundried tomatoes
1 clove garlic, roughly chopped
½ red chilli – deseeded if you like
2 tsp red wine vinegar
Olive oil for serving
Salt

For the garnish – green olives, capers, finely chopped pickles, 2 finely chopped sun-dried tomatoes, a pinch of chilli flakes

1. To make the whipped feta dip, chuck everything into a blender and blitz until lovely and smooth. Check to see if it needs any salt and season to taste. Pour into a serving dish and top with your garnishes of choice. Grab some chips and dive in.

Chorizo and Halloumi Skewers

Makes 8 skewers - serves 4 generously for a snack - watch the video here

For the halloumi skewers
250g block of halloumi, patted dry
225g ring of chorizo, cut into ½ cm rings
8 wooden skewers
1 tbsp olive oil

For the dip
1 clove garlic
1 tsp smoked paprika
120g mayonnaise
A big pinch of salt

1. To make the dip, bash the garlic into a paste with the salt and add the smoked paprika. Mix well into a paste. Transfer to a serving dish and add a dollop of mayo. Mix together and then add the remaining mayo and mix well. You can also just grate the garlic if you don’t have a pestle and mortar.

2. To make the skewers, cut halloumi into similar sized pieces as the chorizo and thread them alternatively onto the skewers.

3. Heat the oil in a large non-stick frying pan over a high heat. Add the skewers and cook for 3-5 minutes, turning as they go golden, until completely golden and charred. Watch the heat. You do not want them to burn. Serve immediately with the dip on the side.

Enjoy the recipes and do let me know what you think x John

It's been a minute since I posted a dessert on here. I do eat them, but I'm not the biggest fan of making them at home. I'm much more of a savoury person. But for some reason, I've been obsessed with one recipe for ages now and have been perfecting it at home so you guys can make it this weekend. My Tiramisu Ice Cream.

Now, this has all the classic components of a tiramisu — Italian Savoiardi biscuits, coffee, mascarpone and chocolate. But, mainly because it's been so hot recently, I've turned it into a no-churn ice cream.

To make this no-churn ice cream, I combine mascarpone, double cream and condensed milk. The sugar in the condensed milk stops it from crystallising in the freezer, giving you a beautifully smooth and creamy ice cream.

In other news, I am officially a joint ambassador for two of my favourite brands, Marks and Spencer and Ocado. I have been using them both for years and have been working with them for a while now, but I've now officially become an ambassador for both. My first recipe with them is a Reuben-inspired hot dog loaded with shoestring fries. You can get the recipe here. Enjoy. x John

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it’s available online at Amazon.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Tiramisu Ice Cream

Serves 8

400ml double cream
397g tin condensed milk
250g mascarpone
200ml coffee, cold
20 lady finger biscuits
2 x 90g bars 70% dark chocolate
2 tbsp coconut oil

1. Pour the double cream, condensed milk and mascarpone into a mixing bowl and whisk together into soft peaks using an electric hand whisk.
   Transfer the coffee to a shallow baking dish for dunking and line a loaf tin with some baking paper. You don’t need to be to exact here just helps getting it out later.

2. Pour a 2cm layer of the whipped cream into the loaf tin. Dunk the biscuits into the coffee and make a later over the cream. I do four little rows of five biscuits, so you get a nice visual when you slice the ice cream later. Top that with more cream, leaving about an inch of space. Add another layer of the biscuits, again dunked in coffee, and top that with the remaining cream. Pop the loaf tin into the freezer overnight.

3. When you want to serve, break the chocolate up into pieces and pop it into a saucepan with the coconut oil. Melt on the lowest heat possible – you can also do it in a bowl above boiling water – until melted.

4. Whilst that melts, dunk a butter knife into hot water and wipe it dry. Run this around the sides of the ice cream to help get it out of the loaf tin. Pop a serving dish over the top and flip it out. Remove the paper and pour over the chocolate. Leave it for 10 minutes so the chocolate can set and the ice cream relax a little. Slice and serve.

Enjoy the recipes and do let me know what you think x John

I have been full-on summering, with a fabulous week in Ibiza celebrating one of my best friend’s birthdays, then straight back for my sister’s birthday, and today I’m heading off for a weekend away with my family, who are quite literally my favourite people in the world. It’s been a bonkers few weeks, but I wouldn’t change a thing.

Food-wise, wow... Ibiza was insane. So much incredible seafood, and I just can’t get enough of the famous rice dishes they make so beautifully.

Weirdly, and perhaps because I’m a bit knackered, I’ve been craving simple pasta, and you really can’t beat a creamy, lemony pasta loaded with garlic and Parmesan. Not only is it ridiculously delicious, but it’s also so easy to make. Serve it on its own with a lovely glass of vino, or alongside a beautifully charred steak straight off the BBQ.

I hope you’re all having the best summer and have lots of fun plans over the next few months. Enjoy! xxx John

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it’s available online at Amazon.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Creamy Lemon Pasta

Serves 2

20g butter
1 onion, finely chopped
2 cloves garlic, crushed
100ml white wine
The zest and juice of ½ a lemon
120ml double cream
200g linguine
Parm to serve
Salt and pepper

1. Melt the butter in a non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic and stir together. Cook for 30 seconds, stirring occasionally, until fragrant.

2. Whilst the onion softens, cook the pasta in a large pan of boiling water for 8-9 minutes or as directed on the packet until al dente. Scoop out some pasta water and drain.

3. Pour the white wine into the pan with the onion and bubble away for 1-2 minutes until the boozy smell has gone. Add the zest and juice of the lemon, double cream and plenty of salt and pepper. Mix well and bring to the boil.

4. Tip the pasta into the pan and add 50-60 ml of the pasta water. Toss together until glossy. Divide between two serving bowls and grate over plenty of Parm. Grab a fork and dive in.

Enjoy the recipes and do let me know what you think x John

Now, I am not sure about you, but I have never, ever been that person who says it’s too hot to eat. I eat what I want, whenever I want. In fact, I get weirdly hungry when it’s hot, and as much as I love lighter, fresher foods, which I eat all year round, I don’t stop eating my favourite foods just because it’s hot.

One food group that I feel incredibly strongly about is pasta. I make a point of eating it all year round. It makes me feel incredibly happy and relaxed. As much as I’d tuck into a mega lasagne any day of the week, during the summer I have a few pasta recipes that I absolutely adore. They are mainly ingredient driven, with produce that’s at its finest during the warmer months: tomatoes, courgettes and asparagus.

This week I have three pasta recipes to share with you. A Summer Carbonara with loads of fresh asparagus and green peas; then a simple tomato pasta made with Sungold tomatoes that are literally little pops of sunshine; and then, to finish, an Italian style courgette pasta. I add the word ‘style’ here because I’ve done the worst thing ever and added delicious cream to make it even more… creamy! I hope you love them all xxx John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Summer Carbonara

Serves 2

200g pasta - I use Garofalo Mafalde Pasta
1 tbsp olive oil
130g diced pancetta
230g asparagus, cut into 1cm pieces
50g frozen peas
4 egg yolks
30g Parm or Pecorino, plus extra for serving
70ml double cream
The zest and juice of ¼ a lemon
Salt and pepper

1. Cook the pasta in a large pan of boiling water until al dente. Scoop out some of the pasta water and drain well.

2. Whilst that’s cooking, slap a pan onto a medium heat and add the oil. Once that’s hot, get the bacon in and fry for 4-5 minutes, stirring occasionally, until golden. Add the asparagus and cook, stirring occasionally, for 2-3 minutes until tender and the pancetta crispy. Add the frozen peas, mix well and cook for another minute until hot.

3. Whilst that cooks, whilk together the eggs yolks, cheese and plenty of salt and pepper. I go really heavy on the pepper. Whisk in 2 tbsp of the pasta water to get the sauce super creamy just before you need it.

4. Add the cream, lemon and pasta to the pan with the asparagus and mix well. Take the pan off the heat before you add in the egg mixture. If it feels too hot, transfer to a large mixing bowl then add the eggs. Mix together until glossy. Check the seasoning, adding salt and pepper to taste. Serve it up with a load more cheese and dive on in.

Sungold Tomato Pasta

Serves 2

700g sungold cherry tomatoes
3 tbsp olive oil, plus extra for drizzling
2 tsp red wine vinegar, plus more taste
2 cloves garlic, finely chopped
2 handfuls of basil leaves
200g pasta – I use Garafalo Mafalde
30g Parmesan cheese, roughly chopped
Salt and pepper

1. Chuck the tomatoes, olive oil, red wine vinegar, garlic, half the basil and plenty of salt and pepper into a small pan. Cover and heat over a medium heat and cook, stirring occasionally, for 30 minutes until most of the tomatoes have burst open and there is a lot of liquid. Remove the lid and cook, stirring occasionally, for 25-30 minutes or until the tomatoes are lovely and thick. Check to see if the sauce needs any more vinegar or salt and pepper, adding to taste.

2. Meanwhile, cook the pasta for 10-12 minutes or until al dente.

3. Whilst the pasta cooks, chuck the parmesan into a mini chopped and blitz until you have a fine bread crumb consistency. Add the basil and blitz until you have green breadcrumbs.

4. Add the pasta to the tomatoes and mix well. Divide between two serving bowls and scatter over the Parmesan crumbs. Drizzle over a little more oil and serve immediately.

Italain Style Courgette Pasta

Serves 2

200g linguini
2 tbsp olive oil
2 courgettes, cut in half and thinly sliced
2 cloves garlic, finely sliced
150ml white wine
15g butter
Zest and juice of ½ a lemon
50ml double cream
A few roughly torn basil leaves
Parm to serve
Chilli flakes to serve
Salt and pepper

1. Cook the pasta for 8-10 minutes or until al dente in a pan of boiling water. Scoop out some of the pasta water and drain.

2. Meanwhile, heat the oil in a large non-stick frying pan over a high heat. Add the courgettes. Season well and cook for 2 minutes to get some colour on then and then mix well and cook, stirring occasionally, for 6-8 until golden and creamy. You need to cook out the moisture.

3. Reduce the heat to medium and add the garlic. Mix well and cook, stirring occasionally for 30 seconds until fragrant. Pour in the wine. Mix well, and cook, stirring occasionally, for 2-3 minutes until the alcohol smell has gone.

4. Add the butter, lemon zest and juice, pasta, cream and 50ml of the pasta water. Turn off the heat and mix well until the sauce clings to the paste. Add the basil and some Parm. Mix well and serve with more parm and chilli flakes.

Enjoy the recipes and do let me know what you think x John

Every year I head off to Greece for a late summer holiday with my family. We eat far too much, drink like fish and laugh the entire time. This year I was lucky enough to sneak in an early holiday to the sun kissed island of Corfu. We went north to Kalami Bay, a wonderfully chilled out beach with a handful of lovely little restaurants and bars. We stayed in a stunning villa perched in the lush green hills just above the beach. You could literally stroll down for a swim in the sea in less than five minutes. An early morning dip was an absolute must, especially when the sea was as still as a glassy blue mirror.

I have always loved Greek food. I find it so delicious, with a wonderful mix of super fresh, light flavours alongside rich, full on dishes packed with comfort and character. And let’s be honest, everyone loves feta on everything! This trip I picked up a few new recipes, including the most amazing homemade gyros. The villa came with two chefs who were just incredible. They took care of breakfast and dinner, leaving me to knock up a salad and crack open a few cold beers for lunch every day. It was a joy!

Their gyros recipe was so clever. To get that smoky kebab shop vibe, they used pork neck, although I’ve swapped it for pork shoulder steaks as they’re much easier to find in the UK. The meat is marinated, charred over a fiercely hot BBQ, then sliced super thin, just like proper shaved gyros meat, before being piled into pittas with all the trimmings. They also made an insane charred corn salad, which was a delicious alternative to the classic Greek salad.

If you are interested in Villa Kalami, where I stayed, you can check it out and book through Scott Williams. I’ve been using these guys for more than 10 years for my family holidays in Greece and genuinely think they are brilliant.

Cheers everyone x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Greek Gyros

Serves 6

For the pork meat
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp dried oregano
1 tsp sweet paprika
½ tsp chilli flakes
8 cloves garlic, crushed
640g pork shoulder steaks

For the filling
600g potatoes, cut into ½ cm thick chips
Vegetable oil for deep frying
Greek flatbreads to serve
Tzatziki to serve
2 tomatoes, thinly sliced
1 red onion, thinly sliced
Salt and pepper

1. Chuck the olive oil, red wine vinegar, dried oregano, paprika, chilli, garlic and a massive pinch of salt and pepper into a shallow dish and mix well. Add the pork and toss in the marinade. Cover and marinade in the fridge for 12-24 hours.

2. Get the pork out of the fridge and let it come to room temperature and soak the chips in water for 10 minutes to remove any excess starch. Drain and pat dry.

3. Heat the oil for deep frying in a deep saucepan and deep fry the chips in three batches, until gorgeously golden and crispy. Remove from the oil and pop onto kitchen paper to remove any excess oil. Season with salt and toss together.

4. Whilst the chips are frying, pre-heat the BBQ to high. BBQ the pork for 4-5 minutes a side or until charred and tender. Cover and rest for 10 minutes. Slice up the meat super thin and toss in all the resting juices.

5. To serve, slater a flat bread with tzatziki and top with the pork, tomato and red onion. Top with chips and dive on in.

Greek Meatballs

Serves 4

For the sauce
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp tomato puree
120ml rose or white wine
400g tin chopped tomatoes
120ml just boiled water
1 tsp caster sugar
1 tsp dried oregano
A small handful of finely chopped parsley leaves
Salt and pepper

For the meatballs
1 onion, roughly chopped
4 gloves garlic
600g veal of beef mince
40g breadcrumbs
1 egg
4 tbsp olive oil
2 tsp white wine vinegar
1 tsp ground cumin

1. To make the sauce, heat the oil in a large oven proof pan or casserole. Add the onion and cook, stirring occasionally, for 5-6 minutes until a little golden. Add the garlic and tomato puree and cook, stirring well, for 30 seconds until fragrant. Add the wine and stir together. Add the tinned tomatoes, water, sugar, oregano and plenty of salt and pepper. Mix well. Cover, reduce the heat to low and cook for 30 minutes.

2. To make the meatballs, pop the onion and garlic into a blender and blitz until fine. Add the meat, breadcrumbs, egg, 2 tbsp olive oil, vinegar, cumin and plenty of salt and pepper. Go heavy with the pepper. Blend until the meat is super fine. Divide into 12 and shape into 8cm ovals, like fat sausages.

3. After 30 minutes, check the seasoning of the tomato sauce, adding more salt and pepper to taste. Cover and keep cooking on low whilst you fry off the meatballs.

4. Heat the remaining 2 tbsp olive oil in a large non-stick frying pan over a medium heat. Add half the meatballs and cook for 6-7 minutes, turning every 1-2 minutes, until golden all over. Remove and set to one side whilst you do the second batch.

5. Turn the heat up a little under the sauce and get it bubbling again. Add all the meatballs and any resting juices. Spoon the tomato sauce over each one to cover them. Cover the pan, reduce the heat to low and cook for 10-12 minutes. This will be enough time to finish cooking the meatballs and keep them super soft and juicy. Serve immediately with a little parsley scattered over the top. I love them with rice and a load of salad.

Greek Inspired Corn Salad

Serves 6 as a side

For the Salad
1 corn on the cob
1 tsp olive oil
1 bulb fennel, finely sliced or mandolined
The juice of ½ a lemon
½ a cucumber, finely sliced or mandolined
150g radishes, cut in half
1 baby gem lettuce, roughly chopped into bite sized pieces

For the Dressing
1 clove garlic, roughly chopped
2 large handful of dill
200g Greek yogurt
3 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper

1. Pre-heat the BBQ to high. Pop the corn into a plate and rub the oil over the top. Season with salt and BBQ for 5-6 minutes, turning every few minutes until charred and tender. Leave to cool and once cool enough to touch, slice the corn off the cob and set to one side.

2. Meanwhile, finely slice or mandolin the fennel. Pop it into a bowl and add the lemon juice and a pinch of salt. Mix well and set to one side. This will take the rawness out of the fennel.

3. To make the dressing pop the garlic, dill, yogurt, olive oil, vinegar and a good pinch of salt and pepper into a mini chopper and blitz into a love green dressing. Give it a minute or so to get really green, and then check the seasoning, adding more salt and pepper to taste.

4. Chuck the cucumber, radish, lettuce and most of the corn into the bowl with the fennel. Pour over the dressing and toss together. Transfer to a serving dish and top with the remaining corn and serve immediately.

Enjoy the recipes and do let me know what you think x John

There is nothing I like better than sharing my latest hyperfixation with you guys. Drum roll, please... this week I give you Lamb Roll Kebabs. Juicy, spiced lamb mince, rolled up in tortilla wraps and grilled until crispy. Trust me, you're going to want to make these. I'll explain more later.

Now, I have to start by saying that this is not my recipe. It's a viral recipe that did the rounds a few months ago. To be very honest, I tend to avoid viral recipes. In my opinion, the majority of them look very cool on camera and either taste rank or simply don't work. Given that, I like to stay in my lane of delish dinners that I have come up with and tested many times, so I know they work. However, this one is seriously good.

The idea is simple. You slather a plain tortilla wrap with lamb mince. For my version, I have taken the flavours of a Turkish lahmacun: lamb, pomegranate, sumac and black pepper. You roll the mince up in the tortilla wrap like a cigar and cut it into rounds. Then you skewer the rounds like a lollipop and grill them. The lamb flavours the tortilla, which in turn crisps up. It's divine. Lots of the online recipes suggest cooking them in the oven. Don't! I tested this, and by the time the lamb is cooked through, the outside is completely dry.

These roll kebabs look pretty swanky but are actually very easy to make and, served with some yoghurt and salad, make a delish dinner for any night of the week. Let me know what you think and send me your supper snaps x John

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Lamb Roll Kebabs

Serves 4 - watch the video here

1 onion, roughly chopped
4 cloves garlic
A handful of parsley leaves
500g lamb mince – I use 20% fat
3 tbsp tomato puree
2 tsp pomegranate molasses
3 tsp sumac
3 tsp Turkish pepper flakes
2 tsp dry mint
4 plain tortilla wraps
2 tbsp olive oil
Salt and pepper

To serve
Garlicky yogurt
Lemon wedges

1. Chuck the onion, garlic and parsley into a mini chopper and blitz until really fine. Transfer to a mixing bowl and add the lamb, tomato puree, pomegranate molasses, sumac, Turkish pepper flakes, mint, a big pinch of salt and loads of pepper. Mix well.

2. Spread a quarter of the lamb mixture all over the top of one of the tortilla wraps. Roll it up tightly like a cigar and slice into six, one-inch pieces. Lay them flat and thread a wooden skewer through them so they are tightly packed together. Repeat with the rest.

3. Preheat the grill to high and brush both sides of the kebabs with oil. Place on to a grill rack and grill for 6 minutes a side or until golden and sizzling and cooked through. I place them to them 2-3 inches away from the heat element, so they don’t burn.

4. Serve immediately with garlic yogurt and lemon wedges (and spoon over the juices from the tray if you like).

Enjoy the recipes and do let me know what you think x John

I will start by apologising to anyone who reads my recipe email who is not in the UK, because I am about to do that very British thing and talk about the weather, which is basically a national obsession over here. OMG, it is SO hot this week. I have literally been melting. I have vitiligo so I cannot really go in the sun. But what I can do is make sure we have loads of lovely food to eat and lots of delish drinks to dive into.

This week I thought I would share some of my favourite summer suppers. First up, a Watermelon and Feta Salad. You can absolutely just eat this on its own if you like. It is super cooling and refreshing. Personally, it is not quite enough for me solo, but I am very happy having this with some BBQ anything on the side or loads of bread and hummus.

Next up, Greek Lemon Rice, or Spanakorizo. This is basically a Greek style risotto. Do not worry though, there is no stirring involved. That would be far too intense when it is 30 degrees outside. The rice is cooked with loads of summery greens and lemon and it is divine with a poached salmon fillet. It is also absolutely lush served fridge cold.

Finally, my Greek Style Prawn Linguini. I am going to Corfu in a few weeks so I am basically cooking all the things we are going to eat out there. This is quite a swanky version of prawn pasta, but it is actually really easy to make. I make a super quick prawn stock by just boiling the prawn shells for a few minutes. It makes a huge difference to the flavour and you use that gorgeous stock to flavour the tomato sauce.

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Watermelon and Feta Salad

Serves 4-6

1 red onion, thinly sliced
The juice of 2 limes
850g watermelon, cut into 2cm cubes
200g feta cheese, cut into little cubes
2 large handfuls of roughly chopped mint leaves
2 tbsp olive oil
1 tbsp tajin seasoning
Salt

1. Chuck the onion into a little bowl. Add the lime juice and a good pinch of salt. Mix well and leave for 10 minutes so that the onion can pickle a little. Whilst that’s happening, you crack on and chop everything else.

2. Put the watermelon into a serving dish and feta and mint toss together. add the onions and all the lime juice and mix gently. Drizzle over the olive oil and sprinkle over the tajin. Serve immediately.

Greek Lemon Rice

Serves 4 - watch the video here

250g risotto rice
2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
4 cloves garlic, roughly chopped
200g Swiss chard
120g spinach
380g vegetable stock
The juice of 1 ½ lemons
A large handful of dill
80g feta cheese
Salt and pepper

1. Tip the rice into a bowl and cover with water. Stir and leave for 20 minutes. Drain, rinse and set to one side.

2. Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook, stirring occasionally for 5-6 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.

3. Wash and drain the chard. Finely chop the stalks and roughly chop the leaves. Chuck into the pan with a pinch of salt and pepper. Stir together and cover the pan. Cook for 3-4 minutes to wilt the chard. Add the spinach and stir together. Cover and cook for 3-4 minutes until wilted.

4. Add the rice, stock, juice of 1 lemon and half the dill. Mix well and bring to the boil. Cover the pan, reduce the heat to low and cook for 20 minutes until the rice is cooked through. Give the rice a stir, cover the pan and remove from the heat. Let is rest for 10 minutes.

5. Add the remaining lemon and dill and half the feta. Fork together. Check the seasoning, adding salt and pepper to taste. Crumble over the remaining feta and drizzle over as much oil as you like. Grab a spoon and dive in.

Prawn Linguini

Serves 2

6-8 large king prawns, shells on (300-400g total)
400g tomatoes, toughly chopped
½ carrot, roughly chopped
1 stick, celery, roughly chopped
1 tbsp olive oil
20g butter, plus extra for serving
100g cherry tomatoes, halved
½ onion, finely chopped
2 cloves garlic crushed
¼ -1/2 tsp chilli flakes
80ml white wine
1 tbsp tomato puree
200g linguini
A small handful of finely chopped parsley leaves
Parm to serve
Salt and pepper

1. Peel and devein the prawns. Wash them, pat dry and season with salt. Blitz the tomatoes into a sauce using a blender.

2. Heat a pan over a medium heat and chuck in all the prawn shells, carrot and celery. Stir-fry for 1 minute and then pour in 300ml of water. Reduce the heat a little and bubble away for 10 minutes. Drain off and reserve the stock.

3. Heat the oil and butter in a large pan over a medium heat. Add the cherry tomatoes and prawns and cook the prawns for 1-2 minutes a side or until coral pink and the tomatoes wilted. Remove with a slotted spoon and add the onion and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until a little golden.

4. Add the garlic and chilli and cook for 10 seconds until fragrant. Pour in the wine and cook for 3-4 minutes until the boozy smell has gone. Add the tomato sauce, tomato puree, prawn stock and a little more salt and pepper. Mix well. Bring to the boil and cook, stirring occasionally, for 18-20 minutes until lovely and thick.

5. Meanwhile, cook the linguine for 8-10 minutes or until al dente. Reserve a little cooking water and then drain well. Chuck the pasta straight into the tomato sauce. Mix together. Add 2-3 tbsp of the pasta water to help it go glossy. Transfer the prawns, cherry tomatoes, and parsley, a little more butter and toss together. Serve with lashings of grated Parm.

Enjoy the recipes and do let me know what you think x John

If you're planning on firing up the BBQ and entertaining this weekend, it looks like the mercury is going to soar over the bank holiday, so I can't recommend this Caesar Pasta Salad enough.

Now this is not just your run of the mill pasta salad. No no. This is a Caesar salad pasta salad. So you get pasta, chicken, crunchy lettuce and joyous crispy bacon, all covered in a rich, silky, salty Caesar salad dressing. Mine is a very speedy version of the classic dressing, with shop bought mayonnaise as the base.

You can prep this ahead and keep it in the fridge. If you want to keep it really fresh, keep the dressing separate and then just toss everything together before serving so the lettuce stays nice and crispy. It's a great side dish and also makes lovely midnight munchies, should you be having a late one. Cheers guys, have fun x John

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Caesar Pasta Salad

Serves 4-6 as a side - watch the video here

For the pasta salad
250g pasta – I use Spiralotti (little spirals)
200g asparagus, cut into 1-2cm pieces
1 romaine lettuce heart, cut into 2cm pieces
280g cooked chicken breasts – cut into bite sized pieces
8 rashers of cooked crispy streaky Bacon
Parm shavings to serve

For the Caesar salad dressing
120g mayonnaise
The juice of ½ a lemon
3 tsp Worcestershire sauce
2 tsp Dijon mustard
1 clove garlic, crushed
20g Parmesan, grated
Salt and pepper

1. Cook the pasta for 8-10 minutes or according to packet instructions until al dente. Add the asparagus for the last minute so it can get tender. Drain and refresh with cold water until cold, then drain again thoroughly so the salad is not watery.

2. Whilst the pasta cooked, make the dressing by whisking together all the ingredients with a good pinch of salt and pepper. Now, I think this is pretty well balanced for my palette. But feel free to adjust the balance of flavours for you, adding more Worcestershire sauce and mustard.

3. Chuck the pasta, asparagus, lettuce, chicken and dressing into a large serving dish. Toss together. Scrunch the crispy bacon over the top and shave over some Parmesan. Grab a fork and dive on in.

Enjoy the recipes and do let me know what you think x John

One of my favourite things ever is seeing you lovely lot enjoying my recipes. It’s so deeply satisfying. It makes recipe development such a privilege. Someone I don’t even know taking the time, and spending their money, to cook one of my recipes. It’s incredible. My simple one pan, 30 minute dinners went down an absolute storm, and it was a total joy to see so many of you cooking them. A huge thank you from me, and please keep sharing your supper snaps. I love seeing them.

I’ve got three more recipes from my series, Anyone Can Cook This. First up, a super indulgent Creamy Bacon and Asparagus Gnocchi. It’s packed with veggies and covered in a lush, creamy sauce. Then we have my favourite Thai Prawn Noodles. I am properly obsessed with these and cook them pretty much once a week. I use really fat rice noodles from my local Thai supermarket. They take about 8 minutes to soak before going into the wok. If you’re using thinner ones from the supermarket, just soak them for less time. Around 5 to 6 minutes should do it.

Finally, my Creamy Coconut Dal. Now, I have to put my hand up and say… whoops, I made a mistake here. This one doesn’t cook in 30 minutes. It takes a bit longer. But it is very much a throw everything into one pan job, and that’s it. So yes, slightly longer, but still very easy and very worth it.

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Creamy Bacon and Asparagus Gnocchi

Serves 2

1 tbsp olive oil + extra for greasing
1 leek, sliced ½ cm rounds
100g diced smoked bacon
1 clove garlic, grated
100ml white wine
1 x 500g pack gnocchi
200ml just boiled water
250g asparagus, trimmed and cut into 1cm pieces
150ml double cream
The juice of ¼ a lemon
Parm to serve
Chives to serve
Salt and pepper

1. Heat the oil in a large pan over a medium heat. Add the bacon, leek and a pinch of salt and pepper. Mix well and cook, stirring occasionally, for 5-6 minutes or until the bacon is a little crispy. Add the garlic and mix well.

2. Pour the wine into the pan to deglaze and cook, stirring occasionally, for 2-3 minutes or until the booze smell has gone. Add the gnocchi and just boiled water. Stir together and being to the boil. Cover then pan and reduced the heat to low. Cook for 6 minutes to start to soften the gnocchi. Tip in the asparagus, cover the pan again and cook for 4-6 minutes until tender.

3. Pop the double cream, lemon juice into the pan. Stir together and cook for a minute or so to heat through. Check the seasoning, adding salt and pepper to taste, and serve immediately with chives and plenty of Parmesan.

Thai Prawn Noodles

Serves 2 - watch video here

200g large flat dried rice noodles
150g choi sum/pak choi/ Chinese broccoli
2 tbsp neutral oil
200g raw peeled king prawns
4 cloves garlic, finely chopped
3 eggs, whisked
4 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp fish sauce
A handful of Thai basil leaves

To serve
Chill flakes
Lime wedges

1. For dry noodles, cover them in boiling water from the kettle and soak for 8 minutes until al dente. Drain and rinse well with cold water. If you are using thinner noodles, soak for 5-6 mins.

2. Meanwhile, to prep the greens, cut the stalks into little pieces and leave the leaves whole.

3. Heat the oil in a wok over high heat. Add the prawns and stir-fry for 1-2 minutes or until cooked through. Remove and set to one side.

4. Add the garlic to the wok and stir-fry for 10 seconds. Add the stalks from the veg and stir-fry for 1-2 minutes until tender. Add the eggs and leave for 10 seconds and then stir-fry for 30 seconds or until set.

5. Add the noodles and the leaves and stir-fry for 2-3 minutes until they start to wilt. Add the prawns, oyster sauce, soy sauce, fish sauce and Thai basil. Continue to stir-fry until everything is coated. Serve immediately with chilli and lime on the side.

Creamy Coconut Dal

Serves 4

2 tbsp olive oil
3 tsp cumin seeds
2 onions, finely sliced
4 cloves garlic, finely sliced
1 inch ginger, finely sliced
1 tsp turmeric
1 tsp chilli powder
200g red lentils
1 x400g tin chopped tomatoes
1 x 400g tin coconut milk
The juice of a lime
A small handful of finely chopped coriander leaves
Salt

1. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.

2. Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.

3. Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.

4. To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.

Enjoy the recipes and do let me know what you think x John

Last week was my birthday and I still cannot quite believe I turned 45. So many of you reached out to wish me a happy birthday, which was incredibly lovely, so a huge thank you. I am not a huge birthday kind of person, but I definitely made the most of it this year, with a long boozy lunch on the day followed by a massive family BBQ over the bank holiday, where lunch rolled into dinner and dinner dissolved into a kitchen disco. I loved it.

Back in the kitchen, I have launched a new series called Anyone Can Cook This, a collection of very easy thirty minute meals that are all cooked in one pot. These are big on flavour and low on effort, perfect for when you want something fuss free during the week.

To kick things off, I have three recipes for you: Mexican Style Chipotle Chicken Rice, Creamy Chorizo Pasta, and my favourite Shakshuka. I hope you enjoy them and please let me know what you think.

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it has had a price drop to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Mexican Style Chipotle Chicken Rice One Pot

Serves 4 - watch the video here

2-3 tbsp chipotle chilli paste (check the heat- I use Gran Luchito)
The juice of 1 lime
4 cloves garlic, crushed
2 tbsp olive oil
600g boneless skinless chicken thighs
450ml chicken stock
250g basmati rice
400g tin black beans, drained
1 red and or green chilli, finely sliced
A handful of coriander leaves
Salt

1. Preheat the oven to 180 fan. Chuck the chipotle chilli paste, lime juice, garlic, 1 tbsp of the oil and a pinch of salt into a jug and mix well. Spoon half over the chicken and mix together. Pour the stock into the jug with the remaining paste and stir together.

2. Heat the remaining oil in a shallow casserole over a medium-high heat. Add the chicken and cook for 3-4 minutes a side until a little golden. Remove from the pan and set to one side.

3. Tip the rice and beans into the pan and mix well to coat in the oil. Pour in the stock and stir together. top with the chicken and bring to the boil. Cover and cook for 10-12 minutes or until the liquid is gone. Turn the heat to low and cook for 8-10 minutes to fluff the rice and cook the chicken. Scatter the chillies and coriander over the chicken and serve immediately.

Creamy Chorizo Pasta

Serves 4 - watch the video here

200g chorizo cooking sausages
1 tsp olive oil
3 cloves garlic, finely chopped
4 tbsp tomato puree
½ tsp chilli flakes, plus extra for serving
½ tsp smoked paprika
400g boccole pasta (or use shells)
750ml just boiled water
150ml double cream
Parmesan to serve
Salt

1. Heat the oil in a large non-stick frying pan over a medium heat and remove the skins from the chorizo and pull apart the meat.

2. Add the chorizo to the pan and cook, stirring occasionally, for 6-7 minutes until golden. Add the garlic. Mix well and cook, stirring occasionally, for 10 seconds until fragrant. Add the tomato puree and a pinch of salt and pepper. Cook, stirring occasionally, for around 1 minutes until deep red in colour. Add the chilli and paprika and mix well.

3. Add the pasta and water to the pan and stir together. Bring to the boil, cover and cook on a gentle simmer – you want little bubbles - for 20 minutes until al dente. Add the double cream and stir together. Serve immediately with plenty of Parm and extra chili flakes if you like.

Chorizo Shakshuka

Serve 2 - watch the video here

1 tbsp olive oil
150g chorizo, finely chopped
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp tomato puree
1 tsp Turkish pepper flakes
1 tsp smoked paprika
1 x 400g chopped tomatoes – I use Mutti here
4 eggs
A small handful of finely chopped parsley
A drizzle of tahini – optional
Salt and pepper

1. Heat the oil in a non-stick frying pan over a medium heat. Add the onion and chorizo and cook, stirring occasionally, for 5-6 minutes until a little golden.

2. Add the garlic, tomato puree, Turkish pepper flakes, smoked paprika and plenty of salt and pepper. mix well and cook, stirring occasionally, for 30 seconds to a minute until the tomato puree is a little darker.

3. Pour in the tinned tomatoes. Mix well and cook for 3-4 minutes until bubbling. Some tinned tomatoes are more chunky and might take longer to break down.
   Reduce the heat a little and crack the eggs straight into the sauce. Season with salt and cook for 6-8 minutes until the whites are set. to help, you can muddle the whites into the hot sauce so they cook evenly.

4. Scatter the parsley over the top and drizzle over a little tahini. Serve immediately with plenty of bread.

Enjoy the recipes and do let me know what you think x John

I wanted to share one of my favourite quick and easy dinners - Crispy Sichuan Chilli Beef. It’s a very simple stir-fry that packs a serious punch and is ready to rock in about 15 minutes. The trick to getting this right is to buy mince with a bit of fat in there. I use 12% fat, which gives you great flavour and stops it drying out as it cooks. If you want to go lean, by all means do. I’m not the mince police but just be prepared it won’t be quite as juicy.

Anyway, regardless of the fat, you want to really batter the mince in the pan so that you get a lovely crispy coating on the meat. Now, I must put my hand up here and say that there are a fair few ingredients in this one. More than I’d normally use, especially for a midweek dinner. Truth be told, I have them all to hand, but if you’re not such a store cupboard hoarder, just use what you have. The point is you want it spicy, salty and deeply comforting.

On a side note, I took my mum and dad to The Wild Duck Inn, a cosy pub (restaurant, really) with rooms, styled to perfection, near Cirencester. Think laid-back, country-chic Soho House vibes. The food was delicious. We managed to pack in lunch, dinner and a mighty full English for breakfast—a perfect little getaway if you’re after a night or two off x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Serves 4

2 tbsp ground nut oil
500g pack of beef mince – I use 12%
1 onion, finely hopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 dried red chillies, crushed (or flakes)
2 tsp Sichuan pepper corns
4 tbsp Shaoxing rice wine
3 tbsp oyster sauce
1 tbsp dark soy
1 tbsp Sriracha
2 tsp white wine vinegar
Light soy to taste (1-2 tsp)
Chilli crisp oil to taste
2 spring onions, finely chopped for garnish
Sesame seeds – optional

1. Heat the oil in a large frying pan or wok over a high heat. Add the beef and leave for 3-4 minutes until golden. Turn and cook for another 1-2 minutes until crispy. Remove from the pan.

2. Reduce the heat of the pan a little and add the onion. You can add more oil if need. Stir-fry for 3-4 minutes until golden. Add the garlic and ginger and stir-fry for a minute until fragrant. Add the red chillies and Sichuan pepper corns and stir fry for 10 seconds until fragrant.

3. Pour in the Shaoxing rice wine and cook, stirring occasionally, for 1-2 minutes until the alcohol smell has gone.

4. Return the mince to the pan, along with any resting juices and break up completely. Add the oyster sauce, dark soy, sriracha, vinegar, light soy and chilli crisp. Add a couple of tablespoons of water and stir-fry together for 1-2 minutes. Divide between 4 serving plates and top with the spring onions and sesame seeds if using. Serve with lashings of cooked rice.

Enjoy the recipe and do let me know what you think x John

Share

Firstly, apologies, i sent this earlier on with the wrong recipe attached - so here it is with the right one x john

I don’t know about you, but I love lighter comfort food. Things that are still comforting but not too rich and intense. Basically, throw in a few veg and it feels much more virtuous. On that note, say hello to my spring chicken casserole.

A gorgeously creamy dish with pan fried chicken in a tangy crème fraîche sauce. I love the fresh tartness you get from crème fraîche. If it’s not your vibe, just use double cream. You finish the sauce off with loads of asparagus and sugar snap peas. They really lift this, giving it a gorgeous green colour and lovely crunch.

Now, how you serve this is up to you. You could go light and breezy with a leafy green salad, or keep it simple with a bowl of buttery new potatoes. Personally, I love this with tagliatelle. The sauce clings to the pasta perfectly. I’m excited to see what you guys do and how you make it your own x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Spring Chicken Casserole - Serves 4

1 tsp olive oil
1 kg chicken thighs – skin on and bone in
1 onion, finely chopped
6 cloves garlic, thinly sliced
380ml white wine
200g asparagus – cut into ½ cm pieces
100g sugar snapped peas, thinly sliced
120g Crème Fraiche
A handful of finely chopped chives
Salt and pepper

1. Heat the oil in a casserole over a medium heat. Season the chicken thighs all over with salt and pepper, and pop into the pan, skin side down. Cook for 8-10 minutes until golden, turn and then cook for another 5-6 minutes to deal the other side. Remove from the pan and set to one side.

2. Add the onion and garlic to the pan. Season with plenty of salt and pepper and cook, stirring occasionally, for 6-8 minutes until a little golden. Slosh in the vino and get all the joyous bits of the bottom. Bring to the boil and return the chicken and all the resting juices to the pan. Cover, reduce the heat to low and cook for 50-60 minutes or until the chicken is cooked through. Remove the lid, increase the heat a little and cook for 15 minutes to start to reduce the sauce.

3. Take the chicken out, cover and set to one side to stay warm – you can grill it if you want the skin to go crispy again. Turn the heat up a little so it’s bubbling and cook for 10-12 minutes to reduce the sauce by half.

4. Meanwhile, blanch the asparagus for 1 minute in a pan of boiling water. Tip in the peas and cook for 1-2 minutes until just tender. Drain and give them a blast of cold water to set the colour.

5. Stir the crème fraiche into the sauce and being to the boil. Add the veg and stir together. Return the chicken to the pan and serve immediately.

Saffron and Preserved Lemon Chicken Tagine Traybake

This is one of my favourite recipes from my new cookbook, The Greatest Traybake Cookbook Ever. A beautifully spiced dish, perfumed with preserved lemons and saffron, with a gorgeous savoury sauce. Fancy enough for entertaining and speedy enough to throw togetehr mid-week. If you love a traybake, my new book has 100 lush traybake recipes across six chapters. Get your copy here and let me know what you think.

Share

Enjoy the recipes and do let me know what you think x John

Firstly, apologies, i sent this earlier on with the wrong recipe attached - so here it is with the right one x john

I don’t know about you, but I love lighter comfort food. Things that are still comforting but not too rich and intense. Basically, throw in a few veg and it feels much more virtuous. On that note, say hello to my spring chicken casserole.

A gorgeously creamy dish with pan fried chicken in a tangy crème fraîche sauce. I love the fresh tartness you get from crème fraîche. If it’s not your vibe, just use double cream. You finish the sauce off with loads of asparagus and sugar snap peas. They really lift this, giving it a gorgeous green colour and lovely crunch.

Now, how you serve this is up to you. You could go light and breezy with a leafy green salad, or keep it simple with a bowl of buttery new potatoes. Personally, I love this with tagliatelle. The sauce clings to the pasta perfectly. I’m excited to see what you guys do and how you make it your own x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Spring Chicken Casserole - Serves 4

1 tsp olive oil
1 kg chicken thighs – skin on and bone in
1 onion, finely chopped
6 cloves garlic, thinly sliced
380ml white wine
200g asparagus – cut into ½ cm pieces
100g sugar snapped peas, thinly sliced
120g Crème Fraiche
A handful of finely chopped chives
Salt and pepper

1. Heat the oil in a casserole over a medium heat. Season the chicken thighs all over with salt and pepper, and pop into the pan, skin side down. Cook for 8-10 minutes until golden, turn and then cook for another 5-6 minutes to deal the other side. Remove from the pan and set to one side.

2. Add the onion and garlic to the pan. Season with plenty of salt and pepper and cook, stirring occasionally, for 6-8 minutes until a little golden. Slosh in the vino and get all the joyous bits of the bottom. Bring to the boil and return the chicken and all the resting juices to the pan. Cover, reduce the heat to low and cook for 50-60 minutes or until the chicken is cooked through. Remove the lid, increase the heat a little and cook for 15 minutes to start to reduce the sauce.

3. Take the chicken out, cover and set to one side to stay warm – you can grill it if you want the skin to go crispy again. Turn the heat up a little so it’s bubbling and cook for 10-12 minutes to reduce the sauce by half.

4. Meanwhile, blanch the asparagus for 1 minute in a pan of boiling water. Tip in the peas and cook for 1-2 minutes until just tender. Drain and give them a blast of cold water to set the colour.

5. Stir the crème fraiche into the sauce and being to the boil. Add the veg and stir together. Return the chicken to the pan and serve immediately.

Saffron and Preserved Lemon Chicken Tagine Traybake

This is one of my favourite recipes from my new cookbook, The Greatest Traybake Cookbook Ever. A beautifully spiced dish, perfumed with preserved lemons and saffron, with a gorgeous savoury sauce. Fancy enough for entertaining and speedy enough to throw togetehr mid-week. If you love a traybake, my new book has 100 lush traybake recipes across six chapters. Get your copy here and let me know what you think.

Share

Enjoy the recipes and do let me know what you think x John

As the weather brightens up - well, that’s me assuming it has where you are. I’m in London, and this week it’s been glorious. Beer gardens are heaving and BBQs already sizzling. It’s amazing how a few rays of sunshine can put such a spring in everyone’s step. Anyway, brighter days call for lighter dinners, so I thought I’d share one of my favourites: Green Turbo Veg Pasta.

Now, this recipe is a veg-heavy, blend-and-pour pasta sauce made with blanched broccoli and spinach. You add in garlic, basil and Parmesan (a bit like a pesto) and finish it off with a little cream cheese (or cottage cheese if you want to be truly virtuous). The result is a vibrant green sauce that’s super healthy and delicious.

In the wise words of the vibrant icon Iris Apfel, “more is more, darling,” so let’s roll with it and make the dish shine by adding a chorizo crumb. This is blitzed chorizo and bread turned into a crumb, then pan-fried until golden and crispy. Despite taking only a few minutes to make, it elevates the dish, making it look and feel like something you’d pay a small fortune for in a restaurant.

We’re eating this on repeat. Midweek meals sorted and when we entertain, I serve it with roast chicken and a crunchy salad. Hope you love it x John

If you fancy grabbing a copy of my new Sunday Times best selling traybake cookbook, it has been price droped to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose. It’s got 100 brand new recipes that are easy enough to make in the week and tasty enough to serve on the weekend. Now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Serves 2

240g broccoli florets
120g spinach
200g rigatoni
60g chorizo
30g bread no crusts
2 tsp olive oil
A handful of basil leaves
1 clove garlic
60g cream cheese
10g grated Parm, plus extra for serving

1. Boil the broccoli for 3-4 minutes until just tender. Add the spinach and cook for 10 seconds. Drain and give a blast of cold water to set the colour. If you use a slotted spoon, you can use the same water to cook the pasta.

2. Cook the pasta for 8-10 minutes, as directed on the packet or until al dente. Scoop out some of the pasta water and drain.

3. Whilst the pasta cooks, pop the chorizo and bread into a mini chopped and blitz into a fine crumb.

4. Heat the oil in a non-stick frying pan over a medium heat and add the chorizo crumb. Cook, stirring occasionally, for 7-8 minutes until golden and crispy. Add a little salt if it needs it.

5. Chuck the broccoli, spinach, basil, garlic and 100ml of the pasta water into a blender. Blitz until smooth and transfer back into the saucepan. Add the cream cheese and season to taste with salt and pepper. Add the pasta and toss together.

Share

Enjoy the recipe and do let me know what you think x John

Just in time for Easter, here is my ultimate Easter feast; a slow cooked leg of lamb with loads of delicious garlic and rosemary. To go with the lamb, crispy Potato Dauphinoise and charred cabbage that I serve with loads of peas and mint.

I have the method for slow cooking the lamb locked down. You can't fail. I buy my lamb from Ocado and it's perfect every time. You end up with very soft, unctuous meat that pulls apart with two forks and a lovely light sauce to turn into a gravy. If you want the full method for my lamb gravy, it's over on Instagram @johngs as there was literally no room to include it here.

Whatever your plans are over the bank holiday, have a ball and enjoy a feast x John

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Slow Cooked Lamb with Rosemary and Garlic

Serves 6

100g room temp butter
6 cloves garlic, crushed
4 sprigs of rosemary, 2 sprigs whole and 2 with leaves picked and finely chopped
2 tbsp Dijon mustard
The zest of 2 lemons
4 anchovy fillets, finely chopped (optional)
2.3 kg whole leg of lamb at room temperature
3 onions, roughly sliced
400ml lamb stock
Salt and pepper

1. Preheat the oven to 160c fan and remember to get the lamb to room temp. Mix the butter together with the garlic, the 2 sprigs of finely chopped rosemary, mustard, lemon, anchovies if using, and plenty of salt and pepper.

2. Prick a few little holes into the lamb and then rub the butter all over.

3. Chuck the onions into a 24x32cm roasting tin add the remaining two sprigs of rosemary. Top with the lamb and pour the stock around the edge. Cover with a huge piece of wet baking paper and plenty of foil. Roast for 3 ½ - 4 hours or until the meat pulls apart with two forks. Baste the meat with the juices. Cover and again and leave to rest for 20 minutes before pulling apart to serve. You can use the juices to make your gravy or just spoon them over the top of the meat.

Potato Dauphinoise

Serves 6

400ml double cream
40g butter
4 cloves garlic, crushed
2 springs of rosemary
¼ nutmeg, grated
1.5kg Maris Piper potatoes
60g Cheddar grated
60g Gruyere, grated
Salt and pepper

1. Pour the cream into a saucepan and add the butter, garlic, rosemary, nutmeg and a good pinch of salt and pepper. Place over a low heat and leave for 10 minutes so the butter melts, the cream heats up and the flavours infuse.

2. Pre-heat the oven to 180c fan. Whilst the cream infuses, peel the potatoes and mandolin them nice and thin. Chuck them into a 30x40cm non-stick roasting tin. Add some salt and pepper and then spread them out. Pour over the cream mixture and top with the rosemary. Shuffle the tin so the potatoes are flat. Cover with foil and bake for 30 minutes.

3. Top with the cheese and return to the oven uncovered for 20-25 minutes or until lovely golden and crispy. Remove from the oven and leave to stand for 10 minutes before serving.

Charred Cabbage with Peas

Serves 6

1-2 tbsp groundnut oil
2 hipsi cabbages cut into quarters
200g frozen peans
80g butter at room temp
2 cloves garlic, crushed
The zest of a lemon
A small handful of finely chopped mint leaves
Salt and pepper

1. Pre-heat the oven to 180c fan. Heat half the oil in a large non-stick frying pan over a high heat and the char the cabbage for 2-3 minutes on the two cut sides. Depending on their size, you might need to do this in two batches. Place all the cabbages, cut side up and season with salt and pepper. pop into the oven for 18-20 minutes

2. Whilst that cooks, cook the peas in a pan of boiling water for a few minutes and drain.

3. Mix the butter with the garlic, lemon and some salt and pepper.

4. Dollop the butter over the cabbages and return to the oven for 1-2 minutes to melt. Pop onto a serving plate and top with the peas. Spoon over the remaining butter and add the mint before serving.

Enjoy the recipes and do let me know what you think x John

Sunday night curry has been a family tradition of mine for many years. It all started when we were all a bit busy in the day for a roast dinner. My dad, who is a massive fan of Indian food, cleverly realised that throwing a takeaway on the table, with a beer or two, was a great way to get us all together. It is so lush, a proper weekend debrief over plates of fabulous Indian food. I love this tradition and thought it would be fun to share some of my favourite Indian recipes that I now cook for our Sunday curry night.

First up we have a classic, the mighty Butter Chicken. To get that takeaway vibe, I marinate and grill the chicken. This gives you lovely charred gnarly bits. I hurl this into the rich sauce and finish it off with dried fenugreek leaves. These give such a brilliant flavour to the dish. Next up, from my new cookbook, Keralan Monkfish Curry. I cooked this on Table Manners with Lennie and Jessie Ware. It's seriously good.

Finally, a North Indian classic, Palak Paneer. This is made with fried cubes of paneer, now this is an Indian cheese that looks like halloumi, although it's much softer. Really, it's a vehicle for flavour. Do not be worried, it just drinks up the lovely green sauce, which is made with loads of spinach and spices.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Creamy Butter Chicken

Serves 4

For the chicken
600g chicken thigh fillets
50g Greek yogurt
The juice of ½ a lemon
2 tsp Kashmiri chilli powder or hot paprika
2 cloves garlic, crushed
Salt

For the sauce
40g butter
4 cardamom pods
1 cinnamon stick
2 onions, finely chopped
1 inch ginger, grated
4 cloves garlic crushed
2 tsp Kashmiri chilli powder
2 tsp garam masala
1 tsp ground fenugreek
2 tbsp tomato puree
200ml double cream
A small handful of chopped coriander
Rice to serve

1. Chuck the chicken into a bowl and add the yogurt, lemon, chilli powder, garlic and a good pinch of salt. Mix well. You can leave this to marinade for one hour or overnight.

2. To make the sauce, melt the butter in a large saucepan over a medium heat and add the cardamom, cinnamon, onion and a pinch of salt. Mix well and cook, stirring occasionally, for 10-12 minutes until soft and a little golden.

3. Whilst the onion cooks, pre-heat the grill to high and grill the chicken for 3-4 minutes a side until charred and tender.

4. Add the ginger and garlic and mix well. Cook, stirring occasionally, for 1 minutes until fragrant then add the chilli powder, garam masala, fenugreek and tomato puree. Mix well. Pour in 150ml of water and mix well to bring everything together. Finish off with the double cream and stir into a dreamy sauce. Check the seasoning adding salt to taste.

5. Slice the chicken into bite sized pieces. Add to the sauce, along with all the chicken juices and stir together. Garnish with coriander and serve immediately with rice.

Keralan Style Monkfish Curry

Taken from my new cookbook, The Greatest Traybake Cookbook Ever. I cooked this for Jessie and Lennie when I went on their podcast, Table Manners.

If you fancy grabbing a copy of my new cookbook, and getting 100 delish traybake recipes, it has had a price drop to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Palak Paneer

Serves 4

4 tbsp groundnut oil
2 tsp cumin seeds
1 onion, finely chopped
4 large tomatoes, halved
1 tbsp tomato puree
1 green chilli – use ½ if you don’t like it too hot
1 inch ginger, roughly chopped
4 cloves garlic, finely chopped
1 ½ tsp garam masala
2 tsp fenugreek leaves or ½ tsp ground fenugreek
500g paneer, cut into 2cm cubes
500g spinach
50ml double cream – optional
Sea salt

1. Heat half the oil in a saucepan over a medium heat. Add the cumin seeds and crackle them for 10-20 seconds until fragrant. Add the onion. Mix well and cook, stirring occasionally, for 6-8 minutes or until golden.

2. Meanwhile, chuck the tomatoes, tomato puree, green chilli, ginger and garlic into a food processor and blitz until smooth. Pour into the pan with the onion and add the garam masala, fenugreek and plenty of salt. swirl 100 ml of water around the foo processor and pour into the pan. Mix well. Cover, reduce the heat to low and cook, stirring occasionally, for 30 minutes for the flavours to develop. Take off the lid and cook, stirring occasionally, for 10 minutes to thicken.

3. Meanwhile, blanch the spinach in a pan of boiling water for 30 seconds. Drain and place into a bowl of iced water. This will just cook it but keep the colour. Once cool. Drain again. Chuck into a blender and blitz into a lovely green sauce. There should be enough liquid in the spinach to blend until smooth.

4. Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Add the paneer and cook for 1-2 minutes on two side to get super golden.

5. Stir the spinach into the tomato sauce. Mix well and check the seasoning, adding salt to taste. Cook for 1-2 minutes to warm it though and then add the paneer. Stir together and serve immediately with a drizzle of cream if you like.

Enjoy the recipes and do let me know what you think x John

This week’s newsletter comes to you from magical Morocco. I am in the Atlas Mountains as you read this, hiking and eating tagines. Bliss. Morocco is one of my favourite places to visit when I need to escape. It is only a few hours from London but feels like a world away. If you like the idea, I could put together a Moroccan newsletter with some recipes and travel stories. Let me know.

This week’s recipes are slightly lighter as spring seems to have sprung. It certainly felt like it when I left on Wednesday. Kicking things off, we have my Carrot, Lentil and Harissa Soup, a lovely thick soup made with creamy coconut milk. Make sure you use really good carrots so they are packed with flavour. Next up is one of my favourite dishes from the Swanky chapter of my new traybake cookbook. Seared Tuna with Braised Lentils and Green Olive Salsa. The lentils cook slowly with loads of garlic and thyme and then you add seared tuna to finish it off in the oven.

Finally, one of my favourite dishes ever. Italian Sausage and Cabbage Smashed Lasagna. A smashed lasagna is basically a one pan lasagna with no layering. You smash the lasagna sheets straight into the sauce, cover everything with cheese and bake. Kitchen alchemy happens and it all layers up as the pasta cooks. It is divine.

If you fancy grabbing a copy of my new cookbook, it has had a price drop to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Creamy Carrot Lentil and Harissa Soup

Serves 4-6

2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp tomato puree
2 tbsp rose harissa
2 tsp ground ginger
1 tsp ground cumin
1 kg carrots, peeled and roughly chopped into 2 inch pieces
200g red lentils – washed
700ml vegetable stock
400ml coconut milk
Salt and pepper

For the topping
60g butter
2 tbsp rose harissa
A small handful of finely chopped coriander leaves
Everything bagel seasoning or pine nuts to serve

1. Heat the olive oil in a large casserole over a medium heat. Add the onion and plenty of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until lovely and soft. Add the garlic and mix well. Cook, stirring occasionally, for 1 minute until fragrant.

2. Add the tomato puree, rose harissa, ground ginger and cumin. Mix well and cook, stirring regularly, for about 1 minute or until the colour is lovely and dark. Add the carrots, lentils, stock, coconut milk and more salt and pepper. Bring to the boil, reduce the heat, cover and cook for 50-60 minutes or until the carrots are tender. Blitz the soup until lovely and creamy – use a stick blender or normal blender. I hate thin soups but if you want it a bit thinner, add some water.

3. Just before the soup is ready, melt the butter together with the harissa and a pinch of salt for the topping.

4. Spoon the soup into bowls and drizzle over the harissa butter. Add some coriander and everything bagel seasoning and dive on in.

Seared Tuna with Braised Lentils and Green Olive Salsa

This recipe is from the 'Swanky’ chapter of my new traybake cookbook The Greatest Traybake Cookbook Ever. This is the chapter you need in your life when you need to pull out all the stops. If you fancy this recipe, you can grab the book for £14 on Amazon x John

Italian Sausage and Cabbage Smashed Lasagna

Serves 4-6

2 tbsp olive oil
400g Italian sausages, skins removed
150ml white or rose wine
1 onion, finely chopped
½ bulb fennel, finely chopped
4 sage leaves, finely chopped
3 clove garlic, crushed
250g savoy cabbage, finely chopped
3 tbsp plain flour
400ml whole milk, warmed
500ml just boiled water
80g gruyere cheese, grated
100g cheddar, grated
200g lasagna sheets – I used rummo
Salt and pepper

1. Pre-heat the oven to 180c fan. Heat 1 tbsp of the oil in a large shallow casserole over a medium heat. Break the sausages up into the pan and cook, stirring occasionally, for 6-8 minutes until a little crispy. Add the wine and deglaze the pan. Cook, stirring occasionally, for 3-4 minutes. Transfer the sausages and juices to a plate and set to one side.

2. Heat the remaining oil in the casserole over a medium heat and add the onion, fennel and a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes. Add the sage, garlic, cabbage and 3-4 tbsp of water. Cover and cook, stirring occasionally, for 8-10 minutes until the cabbage has wilted. Add the flour, stir together, and then stir in the milk, a little at a time until incorporated. Cook, stirring occasionally, for 2-3 minutes to thicken and cook out the flour flavour.

3. Return the sausages and all the juice to the pan. Add the water and half the gruyere and a quarter of the cheddar. Stir together and check the seasoning, adding salt and pepper to taste. Crush the lasagna sheets straight into the sauce. Stir together and cover with cheese. Bake for 15-20 minutes until golden and bubbly. Leave to firm up for at least 5 minutes before serving.

Enjoy the recipes and do let me know what you think x John

This week I’m sharing one of my favourite new recipes, a Cheesy Gnocchi Fish Pie. This is a lovely creamy fish pie with meltingly soft tender leeks, loads of garlic and a mixture of seafood: prawns, smoked haddock, salmon and cod. I use equal quantities of each and I think this gives you a perfect balance of flavours. Then it’s topped off with shop-bought gnocchi that goes all golden when it’s cooked.

When you make a fish pie, never put the raw fish straight into your creamy sauce. All the moisture will come out and leave you with a watery sauce (ewww!). Instead, gently poach the fish — not the prawns — in milk, then use that milk to make the white sauce. Add the fish in later and, as it’s already cooked and we want it to be lovely and tender, don’t put the fish pie into the oven. Instead grill it until the top is golden.

For this recipe, instead of potatoes — and look, I love a really creamy potato topping — I use shop-bought gnocchi. It’s boiled for a few minutes so it’s nice and tender and then used to cover the fish pie. I top this with loads of cheese, which goes all crispy under the grill. It’s divine and much easier than having to make the mash.

If you fancy grabbing a copy of my new Sunday Times best selling traybake cookbook, it has been price droped to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose. It’s got 100 brand new recipes that are easy enough to make in the week and tasty enough to serve on the weekend. Now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Serves 6

700ml whole milk
200g boneless, skinless salmon fillets cut into 2cm pieces
200g boneless, skinless smoked haddock cut into 2cm pieces
200g boneless, skinless white fish fillets cut into 2cm pieces
40g butter
2 leeks, finely sliced
2 cloves garlic, crushed
40g plain flour
2 tsp English mustard
1 tsp Worcestershire sauce
A handful of finely chopped chives
200g raw peeled king prawns
500g fresh gnocchi
150g Cheddar cheese, grated
Salt and pepper

1. Bring the whole milk to a boil and then reduce to a simmer over a medium-low heat. Add the fish and cook for 4-5 minutes until the fish is just starting to flake. Drain the fish over a bowl, reserving the milk.

2. Melt the butter in a shallow casserole over a medium heat. Add the leeks and plenty of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until lovely and soft. Add the garlic and stir together.

3. Add the flour and stir together. Then stir in the warm milk, a little at a time until fully combined and creamy. Let it bubble away for 5 minutes to thicken and then add the mustard, Worcestershire sauce and chives. Mix well and add salt and pepper to taste. Add the fish and raw prawns and fold together.

4. Whilst the sauce cooks, pre-heat the grill to high and cook the gnocchi in a pan of boiling water for 2 minutes until they start to float and are lovely and soft. Drain and rinse with cold water to stop them cooking.

5. Cover the top of the fish pie with the gnocchi and cheese. Pop under the grill, and grill for around 10 minutes or until the top is golden.

Share

Enjoy the recipe and do let me know what you think x John

My beautiful cookbook, The Greatest Traybake Cookbook Ever, has been out for a month and it’s been a wild ride so far. The book — and I still can’t quite wrap my head around it — has been on the Times Bestseller list for four weeks and has been the number one best-selling cookbook in the UK since it launched. I have published eight books and have never experienced anything like this. Huge (HUGE!!!!) thanks to everyone who has bought a copy.

It’s been so fun promoting the book. I’ve been on a bunch of TV shows — Morning Live, Jeremy Vine and Sunday Brunch — and we have more to come. We’ve had recipes featured in so many print publications, including You Magazine, The Times, The Telegraph, The Sun, The Guardian, Sainsbury’s Magazine and Good Food. I went on Jessie Ware’s podcast Table Manners and had a few brilliant guests cook from the book with me, including Kimberley Walsh, Tom Allen and Gregg Rutherford.

The whole thing is a massive pinch-me moment and it’s been amazing. I hope you don’t mind, but I’m not ready to take my foot off the pedal just yet, so this week’s newsletter is a look at some of the most popular recipes people have been cooking from the book.

If you fancy grabbing a copy of the cookbook, it has had a price drop to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Subscribe now

Crinkle Top Chicken and Bacon Pie

This is hands down one of the most cooked recipes in the book and my mum’s favourite. It’s super easy to make, very comforting and looks super impressive. I hope you love it to.

Serves 6

1kg boneless skinless chicken thigh fillets, cut into 2–3cm pieces
200g lardons or bacon
2 sprigs of thyme, leaves picked
1 tbsp olive oil
300ml double cream
2 tsp Dijon mustard
2 cloves of garlic, peeled and crushed
3 tbsp plain flour
6 spring onions, finely chopped
270g pack filo pastry (7 sheets) – I use Jus-Rol
1 free-range egg, whisked
salt and pepper

1. Preheat the oven to 200ºC/180ºC fan/gas 6. Chuck the chicken, lardons or bacon and thyme leaves into a 24x32cm roasting tin. Add the oil and plenty of salt and pepper. Mix well and roast for 25 minutes to get some colour on to the chicken.

2. Meanwhile, whisk together the double cream, Dijon mustard, garlic and plenty of salt and pepper.

3. Remove the chicken from the oven and scatter over the flour. Mix well to coat each piece. Add the spring onions, pour over the cream sauce and stir together.

4. Tear each piece of filo pastry in half and scrunch each half into a jaggedy-looking ball. Starting at one corner of the pie, place the scrunched-up filo on top of the chicken filling. Keep going with more scrunched-up pieces of pastry until the whole pie is covered in a very spiky, punk-rock topping. Gently brush with the egg and pop it back into the oven for 20 minutes or until the pastry is all golden and the filling thick and rich. Leave to rest for 5 to 10 minutes before serving. This pairs perfectly with buttery mash and a green salad.

Creamy Harissa Sausage Casserole

Another super popular recipe, a mid-week life saver that fuses a British classic with a little Moroccan magic. it takes 5 minutes to throw together and 35 minutes to cook. You can get the full recipe in my traybake cookbook The Greatest Traybake Cookbook Ever - which has been price dropped to £14 on Amazon - so now is a great time to get your copy if you fancy it x John

Share

Enjoy the recipes and do let me know what you think x John

This week’s newsletter comes to you from a very snowy Val Thorens, a ski resort high in the French Alps. I have never seen this much snow, so it’s been an incredible few days with my family, bundled up and whizzing around the mountains. A huge part of any holiday for me is the food, and we have been eating really delicious mountain fare, with plenty of rich Savoyard food. Despite not having any tartiflette recipes for you, I thought I'd share some of my favourite cosy pasta recipes that are perfect for a cold night in.

First up, we have my one-pot Cajun Prawn Pasta. I get in lots of trouble for these dishes. The pasta is not boiled in water as salty as the Mediterranean. Instead it all goes in together with Cajun seasoning and cream. The end result is just divine.

From my new cookbook, I have Spicy ’Nduja Cannelloni, a terrific traybake of rolled pasta. I use fresh lasagne sheets to make life easy. Then, finally, a winter classic, Short Rib Ragu. Now the trick to short ribs is low-and-slow cooking. You can find them in the supermarkets, but the best ones will be from the butcher.

If you fancy grabbing a copy of the cookbook, it has had a price drop to £14 and is available online at Amazon or in store at Waterstones, Sainsbury’s, Asda, and Waitrose, so now is a great time to grab a copy if you have been thinking about diving in.

Don’t ever miss a bite of the action, subscribe to my channel and feel to share with as many people as you like x John

Share John Gregory-Smith

Cajun Prawn Pasta

Serves 4

400g fusilli lunghi
60g sun dried tomatoes in oil, drained and finely chopped
A handful of roughly chopped basil leaves
110g chorizo, finely chopped into tiny cubes
800ml just boiled water
2 tbsp tomato puree
3 tsp cajun seasoning
250g raw peeled king prawns
150ml double cream
The juice of ½ a lemon
Parm to serve
Salt

1. Put the pasta into a wide, shallow pan. The pan should be snug enough that the water should just cover the pasta. Add the sun-dried tomatoes, most of the basil, chorizo, tomato puree, cajun seasoning, boiled water and plenty of salt. Give the pan a good shake so that everything sinks into the water as best it can. Bring to the boil over a medium heat. Cover, reduce the heat to low and cook for 18 minutes until just al dente. Give it a gentle mix halfway through to help the pasta cook evenly.

2. Pop the prawns, double cream and lemon into the pan. Mix the prawns into the pasta. Cover and cook for 5-6 minutes, stirring halfway, or until the prawns cooked and the pasta perfectly al dente. The sauce should be clinging onto the pasta. Add the remaining basil and plenty of Parm. Mix well and check the seasoning, adding salt to taste. If the pasta looks a little dry, add 50ml of water so its super creamy and serve.

Spicy Nduja Cannelloni

Serves 4

200g pork sausages, skins removed
60g ’nduja paste
250g mascarpone
300g fresh lasagna sheets, at room temperature (at least 30 minutes out of the fridge)
1 x 400g tin of chopped tomatoes
2 tbsp tomato puree
2 tsp garlic powder
1 tsp dried oregano
150g cheese, grated – I like a mix of
Cheddar and mozzarella
salt

1. Preheat the oven to 200ºC/180ºC fan/gas 6. Put the sausage meat and ’nduja paste into a mixing bowl and mash together with a fork. Add the mascarpone and
   a pinch of salt and stir to combine.

2. Cut the lasagna sheets in half widthways so you have two smaller shaped rectangles. Lay one half out like a portrait picture, then place a generous tablespoon of the mixture at the bottom end, spread it out and roll the pasta up tight into a cigar shape. I find a tiny bit of the mixture helps to seal it shut. Repeat with the rest, placing the rolls fold side down into a 24x32cm roasting tin in neat rows.

3. Mix the tinned tomatoes together with the tomato puree, 200ml of water, garlic powder, oregano and a pinch of salt. Pour over the pasta and top with the cheese. Bake for 20 to 25 minutes or until golden and bubbly. Pull it out of the oven and let it rest for 5 to 10 minutes before serving.

This is from my new traybake cookbook The Greatest Traybake Cookbook Ever - which has been price dropped to £14 on Amazon so now is a great time to get your copy if you fancy it x John

Short Rib Ragu

Serves 4-6

2 tbsp olive oil
2kg beef short ribs
1 large onion, finely chopped
1 large carrot, finely chopped
2 sticks celery, finely chopped
4 cloves garlic, finely chopped
2 tbsp tomato puree
1 tsp smoked paprika
1 ½ tsp dried thyme
1 tin chopped tomatoes
200ml beef stock, with 1 cube
1 x 750ml bottle of red wine
400g pappardelle (enough for 4 people)
Parm to serve
Salt and pepper

1. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with salt and pepper. Brown the ribs in two batches for 8-10 minutes, tuning every 2-3 minutes until golden. Remove from the pan.

2. Reduce the heat to medium. Chuck the onion, carrot and celery into the pan. Season with plenty of salt and pepper and mix well. Cook, stirring occasionally, for 8-10 minutes or until everything is soft.

3. Add the garlic to the pan. Mix well and cook, stirring occasionally, for a minute until fragrant. Then add the tomato puree, paprika, thyme, tomatoes, stock and red wine. Mix well and bring to the boil. Return the ribs to the pan. Cover, reduce the heat to low and cook for 3 ½ - 4 hours or until the meat falls off the bone.
   Remove the ribs from the sauce and leave to cool slightly. Remove and discard the fat, bone and sinew. Shred the meat and cover.

4. Meanwhile, leave the sauce, bubbling gently without the lid to reduce by half. It will take 50-60 minutes. Add the meat and mix well. Do a final seasoning check and you are done. Remove a third of the sauce for leftovers.

5. Cook the pasta until al dente in a large pan of boiling salted water. Drain and add to the ragu. Mix well and serve with plenty of Parm.

Enjoy the recipes and do let me know what you think x John