Chicken katsu curry

This recipe entered the family’s repertoire at Zita’s request: on holiday with a friend and her family in 2016, eating super-healthy food, she sent word home that she was craving a home-made chicken katsu curry. An online Tesco recipe was my starting point and, with some adjustments, produced a dish that closely resembled what theyContinue reading “Chicken katsu curry”

Caesar Salad

Delia Smith’s Summer Collection, published in 1993 and followed by a TV series in 2002, prompted a nationwide run on limes and crème fraîche. Her recipes aren’t the most adventurous, and they can be rather wordy, but they always work. I’ve adapted this one a little, and you can always increase the protein content byContinue reading “Caesar Salad”

Apple crumble & custard

Here’s another one adapted over the years from Hugh Fearnley-Whittingstall’s Cuisine Bon Marché (see Red Cabbage ). There are countless possible variations with the fruit and/or topping: you should feel free to experiment, and don’t worry about being precise with your quantities. Home-made custard is lush but shop-bought has its own particular ‘charm’ – orContinue reading “Apple crumble & custard”

Bográcsgulyás

As we limp into our second month of Lockdown, outdoor cooking has become the stuff of nostalgia, but you can re-create this (albeit without the smoky flavour) over your kitchen stove and in the oven. Goulash is really a soup: what non-Hungarians call a goulash is actually a braise, comprising just beef and potatoes. MyContinue reading “Bográcsgulyás”

Chocolate brownie pie

This recipe, by MasterChef finalist Hannah Miles, was published in the Times in 2015. Rich and moreish, it has a crust made from crushed Oreos and the filling gets a more ‘grown-up’ flavour from the shot of espresso coffee. Quite simply delicious – and perfect for Easter. Serves 8 Ingredients For the pie crust250g Oreos100gContinue reading “Chocolate brownie pie”

Banoffee Pie

In April 2010, during the Easter break, Babú treated the four of you to a holiday in Hungary. In order to free up the boys to revise for forthcoming exams (and definitely not because he has atavistic views about roles in the kitchen), Babú’s plan was for the girls to cook for everyone on twoContinue reading “Banoffee Pie”

Greek Bean Stew

Take the plunge and dip into your stockpile with this cheap, nutritious combination of store-cupboard ingredients. It requires some forethought (soaking the beans overnight) but you could use tinned ones if you forget. Serve with bread or turn into a complete one-pot meal by adding 2 large handfuls of pasta 20 minutes before the endContinue reading “Greek Bean Stew”

SOS Chicken Curry

Here’s another recipe picked up from TV (back in 2006). Ainsley Harriott’s quick and low-calorie chicken curry tastes much more complex than it is to make. Serve with mango chutney, raitha and steamed broccoli to make a complete meal. You can keep the rice plain if the embellishments don’t appeal or time is tight.  ServesContinue reading “SOS Chicken Curry”

Roast Chicken

A roast meal takes time and generates a lot of washing up. Pace Sam and Louis, I think it’s worth it. We always make a small stock for the gravy beforehand and then a big stock afterwards, which can serve a range of meals for the following week (risotto, soup, leeks & quinoa to nameContinue reading “Roast Chicken”

Bruschetta

Roasted pepper and cannellini bruschetta This uses fridge and store cupboard staples that keep well, and it never fails to delight guests. Ottolenghi’s original recipe calls for dried cannellini beans, which require overnight soaking and long cooking, but I’ve found that canned beans work just as well. Apart from the toasting of the bread, allContinue reading “Bruschetta”