Chef’s Tip: serve with my Perfect Roast Potatoes, plenty of veg and some Yorkshire Puddings 🙂
- Roasting joint of beef (silverside/topside/small roaster)
- 2 onions
- 4-5 cloves of garlic
- Olive oil
- Salt and Pepper
- Preheat oven to 240C/220C Fan
- Peel the onions and cut them in half. Place them face down with the garlic (unpeeled) in a roasting dish
- Place the beef joint on top, drizzle with olive oil and season with salt and pepper
- Add about 50-100ml of water to the bottom of the pan to stop the veg from burning
- Put it in the middle of the oven and turn down the heat immediately to 200C/180C Fan
- Check the cooking time of your joint but generally follow the rule of 20mins per 450g/1lb for rare and then add an extra 10-15mins for medium and another 15mins for well done.
- Make sure you baste the beef with the juices at least twice during cooking and add more water if necessary.
- Remove from the oven, cover with foil and let it stand for 10-15mins before carving.
Chef’s Tip: Delicious with my creamy potato bake or perfect roast potatoes
- 1 medium sized onion
- 4-6 unpeeled cloves of garlic
- 1 half shoulder of lamb (around 800g)
- Olive oil
- Preheat your oven to the highest setting (usually 230-240C).
- Roughly cut the onion into wedges and place in the bottom of an oven dish with the garlic cloves
- Drizzle with olive oil and season with salt and pepper
- Place the lamb on top of the veg, drizzle it with olive oil, season with salt and pepper and rub it all over
- Loosely cover it with foil and pop it in the oven, immediately turning the heat down to 170C/150C Fan/Gas Mark 3
- Cook for 1hr20mins.
- Remove the foil, baste the lamb with the juices and cook for another 1hr 30mins
Chef’s tip: If you want to add a bit of spice to this, you can throw in a few slices of fresh chilli when you add the spinach.
Ingredients (serves 2 people)
- 3-4 rashers of smoked bacon
- 1 large chicken breast
- 1/2 tsp garlic powder
- 1 onion, chopped
- 2 garlic cloves, crushed/chopped
- 50g fresh spinach
- 500ml milk
- 150-200g spaghetti/linguine
- 60-70g green pesto
- In a large frying pan/wok/low sided large saucepan cook the bacon with some olive oil until crispy
- Add the chicken to the pan and season well with salt, pepper and the garlic powder
- Cook until all the pink in the chicken is gone and then remove the chicken, placing it in a bowl to the side (keep the bacon in the pan).
- Add the onion and garlic to the pan and cook until the onions are soft and brown
- Add the spinach and once it’s wilted, add the milk
- Bring it to the boil and then add the dry pasta.
- Stir continuously for around 7-8 minutes, until the pasta is cooked (you may need to add more milk and cook for longer if using thicker pasta or wholewheat)
- Mix the chicken back in and add the pesto
- Serve and sprinkle generously with parmesan
There are many variations you can make here so I’ve written in the options/substitutes where I can but it’s a very flexible recipe so you can adapt it your own way.
- 2-3 chicken breasts
- 1 onion OR 1 leek
- 1 large or 2 small garlic cloves crushed/chopped
- Optional: mushrooms
- 50g butter
- 2tbsp plain flour
- 300ml milk
- 1 chicken or beef stock cube (I use beef for more flavour)
- 100ml boiling water
- Ground nutmeg (optional)
- Small handful of fresh parsley, chopped
Topping or side dishes:
- Ready rolled shortcrust pastry OR
- Ready rolled puff pastry OR
- Potatoes for mashing
- Cook the chicken in a frying pan and set aside
- In a new pan, heat a little olive oil and cook the onions and garlic on a medium heat
- When soft, add the butter and once it’s melted, sprinkle over the flour
- Combine into a paste and add the stock cube with the water
- Gradually add the milk while whisking/stirring and make sure it stays thick (you don’t have to use all of the milk)
- Season with salt, pepper and nutmeg
- Once you’ve reached your desired consistency, add the chicken back in and simmer for 10mins.
- At this point you can either cook your pie crust or mash your potatoes
- You can either put the pie crust on top, cover with potatoes and cook in the oven for 20mins or serve with potatoes on the side.
Serves 2 people
Chef’s tip: You can either use a casserole for the whole process or use a frying pan and oven dish which is how I’ll describe it.
- 600g stewing beef (either casserole beef or brisket is fine) cut into chunks
- 1 onion
- 2 carrots
- 2 sticks of celery
- 3 bay leaves
- 1tbsp butter
- 1tbsp olive oil
- 1.5tbsp plain flour
- 1.5tbsp tomato puree
- 1.5tbsp Worcestershire sauce
- 1 beef stock cube (I use Knorr)
- 400ml boiling water
- 100ml red wine
- Preheat your oven to 150C/140C Fan/Gas 2
- Heat the butter and oil in a large frying pan on a medium-high heat.
- Add the onion, carrots, celery and bay leaves and soften for 10 minutes.
- Sprinkle the flour in and stir until it’s not dusty anymore.
- Add the Worcestershire sauce, puree, stock cube, water and wine.
- Stir until it simmers
- Add the beef and simmer for 5 mins.
- Transfer to an oven dish/casserole dish, cover and cook for 2hrs.
- Uncover and cook for another 30mins until the sauce has thickened up and the meat is super soft.
Chef’s Tip: Try Indian Summer Rice as the perfect side dish.
- 8 tbsp sunflower oil
- 600-800g diced chicken
- 2 large white onions
- 300g tomatoes (chopped)
- 4 whole dry red chillies
- 1tsp fennel seeds
- 75g garlic-ginger paste
- 1tsp turmeric
- 1tsp red chilli powder
- 2 tsp coriander powder
- 1tsp salt
- 100g cashew nuts OR 50g ground almonds
- 1/4 bunch fresh coriander
- Place oil in a large saucepan on a medium heat.
- To test the heat of the oil, drop a few fennel seeds in. They should float and sizzle but not too quickly.
- When hot add fennel seeds and dry red chillies.
- Add the onions straight away and brown for about 30mins. They should be soft and starting to brown.
- If you find that the oil is bubbling away, turn it down at touch.
- Add the garlic/ginger paste and stir.
- Add the turmeric, chilli powder and coriander powder which should make a nice paste. Cook for a few minutes while stirring.
- Add tomatoes and salt.
- Turn the heat down and simmer with a lid on until the mixture thickens (around 10-15mins).
- At this point you can use a stick blender or masher to create your desired consistency.
- Add the chicken and stir. Cook with the lid on for at least 30mins. Keep stirring it and making sure it’s still simmering away.
- At this point, you can just leave it simmering for another 15-30mins as the chicken will become nice and soft.
- If using cashews: Wash the cashew nuts and mix in a blender with about 100-150ml water, until it becomes a nice thick paste. It shouldn’t be too liquidy.
- If using ground almonds: simply add water to 50g ground almonds until it becomes a nice paste. It shouldn’t be too liquidy but make sure all the almonds are mixed in.
- Add this to the curry and stir in.
- Add the chopped coriander right before dishing up.