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  • Mediterranean Salmon with a Panko crust | fastfoodmystyle

    Mediterranean Salmon with a Panko Crust -serves 4 This recipe came about because I kept making the same salmon teriyaki nearly every week. Don't get me wrong, my family love it but I was bored of cooking it! Ingredients: 600-700g salmon, skin on ( one large piece) 1 tbsp garlic paste 1 tbsp dried oregano 5 tbsp panko breadcrumbs Juice of a lemon Sea Salt Rapeseed oil ​ Method: Line a baking dish with baking parchment and place the salmon on it, skin side down. Spread the garlic paste over the fish with the back of a spoon. Pour over the lemon juice. In a bowl, combine the breadcrumbs, salt and oregano. Spread the mixture over the fish and press down well. Drizzle with a little rapeseed oil. Set the fish aside and pre-heat the oven to 180C. When the oven has reached the correct temperature, place the fish in it to bake for 25-30 mins, until the top is beginning to go golden brown. Take the fish out and serve immediately. ​

  • Spiced Cauliflower Leaves & Potato Soup | fastfoodmystyle

    Spiced Cauliflower Leaves & Potato Soup I implore you to try this! It is a fantastic way to waste less and use up parts of a cauliflower that you would otherwise throw away. The leaves give the flavour and the stalks make the soup creamy without the calories. Ingredients: ​ 1 large potato, diced (Not peeled) 2 medium brown onions, peeled & quartered The leaves and stalks of a large cauliflower, chopped roughly 2 cloves garlic, peeled and minced 1 tsp ground coriander 1/2 tsp ground cumin 1 cm fresh ginger, grated 1 litre of vegetable stock 1 tbsp rapeseed oil water salt and pepper ​ To Serve (optional): Fat free Greek yogurt 1/2 lemon Fresh coriander, finely chopped Hemp seeds ​ Method: In a large saucepan, heat the oil. Add the onions with a pinch of salt and sweat for a few minutes, stirring frequently. Add the ginger, garlic & spices. Add the cauliflower scraps and stir into the onions. Let it cook for a few minutes. Add the potato and stock. Give it a stir and let it come to a boil. Turn the beatdown slightly so it is simmering. Leave the soup to simmer for about 20 minutes. Check that the potato and cauliflower stalks are soft. If they are, turn the heat off. If not, continue cooking, checking every 5 minutes. Using a stick blender, blend the vegetables until the soup is completely smooth. Add salt and pepper and bring back to the boil. Taste and add more seasoning if necessary. If serving with the yogurt and hemp seeds, do the following: Take a tablespoon of hemp seeds and dry fry in a small frying pan until they begin to move around slightly, or you can smell them. Take them off the heat to cool. In a small bowl, mix around a tablespoon of yogurt per person with a squeeze of lemon, some chopped coriander and sea salt. Spoon the soup into a bowl, put a spoon of the yogurt mixture on to and scatter a teaspoon of the toasted hemp seeds. Top with more coriander if you wish.

  • Celeriac & Leek Soup | fastfoodmystyle

    Celeriac & Leek Soup - serves 6-8 ​ ​ ​ Ingredients: 3 large leeks, cut into chunks 1 large onion, peeled & quartered 1 celeriac, peeled and cut into large cubes 1 tbsp rapeseed oil 1 can cannellini beans Handful of pumpkin seeds (optional) 1 tbsp vegetable/chicken stock bullion Pumpkin Seed oil (optional) pinch sea salt ​ Method: Heat oil in a large saucepan and add the onion, with a pinch of salt. Fry for a few minutes on a medium heat and then add the leeks. Stir. Add the celeriac and stock. Bring to the boil and add the stock. Boil for around 20 mins until the vegetables are soft. Take the saucepan off the heat and blitz until smooth. Add the cannellini beans and pulse a little. This will make the soup nice and thick. It's nice to leave most of the beans whole though. Swirl in a tiny bit of the pumpkin oil if using and scatter with pumpkin seeds.

  • Butternut & Spinach Curry | fastfoodmystyle

    Butternut Squash & Spinach Curry - serves 6-8 Ingredients: 1 butternut squash, peeled & cubed 1/2 large red onion, sliced 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp nigella seeds 5-10 curry leaves 1 tbsp vegetable oil 1 clove garlic, minced 1 fresh turmeric root grated ( but powder is fine) 1 thumb sized piece of ginger, grated 225g fresh spinach 1 cup frozen peas (optional) 1 tin chopped tomatoes 1/2 tin reduced fat coconut milk 1 tsp caster sugar Salt ​ Method: Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins. Now add the squash. Stir to combine. Cook for around 5 mins. Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!! Once wilted, add the tomatoes, coconut milk, curry leaves and peas. Give it a good stir and add the teaspoon of sugar. Let it come to a boil and turn down to a simmer for about 10-15 mins. Taste to check the butternut is cooked- it should retain a little bite. Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary. Serve with steamed rice.

  • Fish Fingers | fastfoodmystyle

    Fish Fingers I am not going to give quantities because it depends on the size of fish you buy. My recipe made 18 fish fingers today but it varies. The spices you add to the breadcrumbs are up to you. I use paprika but sometimes I use Italian herbs, oregano and freshly grated parmesan. Ingredients: 1 kg fresh haddock/cod, skinned & boned & cut into fingers 2 cups breadcrumbs 1-2 Tbsp full fat mayonnaise 1 tsp smoked paprika 1tsp table salt ​ Method: Put the breadcrumbs, salt and spices in a bowl. Put the mayonnaise in another bowl. Cut the fish into longish, fairly wide strips to look like fish fingers. Preheat the oven to 180C. Put all the fish in the mayonnaise bowl and mix until each piece is coated. A few pieces at a time, put the coated fish into the breadcrumbs and and pat to ensure they are completely covered. Put them in a lined baking try, side by side. Do this for all the fish. Put in the oven for around 40 minutes until the fish is golden brown. Serve with homemade chips and steamed peas for a healthier take on the traditional English meal!

  • Gluten Free Banana Bread | fastfoodmystyle

    Gluten Free Banana Bread makes 1 loaf This was a recipe I adapted from an American website called simplyrecipes.com. I wanted it to be slightly healthier so that my kids could legitimately eat it for breakfast! Ingredients: 3 very ripe bananas, mushed 2 tsp chia seeds 1 tbsp ground flaxseeds 190g GF oat flour (or plain all purpose if not GF) 40g melted butter pinch salt 70g caster/coconut sugar 1 tsp vanilla extract 1 large egg, beaten 1 tsp baking soda ​ Method: Preheat the oven to 175C. Grease and line a loaf tin. In a large bowl mix together the bananas and butter. Stir in the baking soda and salt, followed by the egg and vanilla. Stir in the flour and make sure all the ingredients are well combined. Add the rest of the ingredients and stir well. Pour the mixture into your tin, scraping every last bit out with a spatula. Bake on the centre shelf for 50 mins or until a skewer comes out clean when inserted into the centre. Let it cool in the pan for 5 mins and then turn out onto a cooling rack to cool completely. ​

  • Miso & Spring Onion Cod | fastfoodmystyle

    Miso & Spring Onion Cod Serves 4-5 Ingredients: 1kg cod loin, skinnless & cut into large cubes 1 tsp runny honey 1 tbsp soy sauce 3 tbsp sweet white miso 1 bunch of spring onions, sliced into small rings 400g dried egg noodles, any thickness 2 tbsp sesame oil pak choi/sugar snap peas ​ Method: Mix all ingredients in a bowl and bake on 180C for about 20 minutes. Meanwhile, boil the kettle and soak your noodles according to the packet instructions. when ready, drain and stir in the sesame oil. Either stir fry or steam the green vegetables. To test if the fish is ready, take one cube and see if the fish inside is a lovely white colour and flakes easily. Put the noodles in a bowl, topped with the vegetables and fish. Enjoy x ​ ​ ​

  • Freekeh with Baharat Spiced Beef | fastfoodmystyle

    Freekeh Salad with Baharat Spiced Beef This recipe came about whilst emptying my freezer and finding a lump of fairy steak at the bottom! I used the fresh herbs I had lying around, so this is not a prescriptive recipe! Freekeh are grains of green wheat that are lightly toasted and dried. It's deliciously nutty and used a lot in Levant cooking. Ingredients: ​ Around 400-500g whole fairy steak 1 tin chickpeas, drained 2 tsp cumin A handful each of fresh coriander, dill, mint, flat leaf parsley Good quality extra virgin Olive Oil Sea Salt 100g wholegrain freekeh 2 tsp Baharat spice mix Vegetable oil ​ Method: ​ Preheat oven to 220C. Slice the meat into thin strips. Add the baharat and 1 tbsp vegetable oil. Mix well. Heat 2 tbsp oil in a large pan and add the meat. Fry it for a few mins, stirring every so often. Take it out and put it in a bowl. Meanwhile, prepare the freekeh according the instructions on the packet. When it is ready, drain it well and let it cool down slightly. Whilst the freekeh is boiling, scatter the chickpeas onto a baking tray, drizzle with a little vegetable oil and sprinkle with the cumin. Use your hands to mix. Put the tray in the oven for 10 mins until slightly crispy. When these elements are ready and cool, find a beautiful serving dish. Add the freekeh, chickpeas and beef. Now finely chop all the herbs and add to the dish, keeping a few back for garnish. Scatter some sea salt and a good drizzle of oil. Mix everything together, very gently, with your hands. Scatter the rest of the herbs on top and serve.

  • Winter Soup | fastfoodmystyle

    Winter Soup Serves 8-10 Ingredients: ​ 2 onions, peeled and quartered 1 celeriac, peeled and cubed 1 head of cauliflower, roughly chopped 1 clove garlic, peeled 350g Jerusalem artichokes, roughly chopped 1 litre of boiling water Vegetable stock 1 tbsp olive oil Basil oil/truffle oil (optional) ​ Method: ​ Heat the oil in a large saucepan. Add the onions and sweat for 2 minutes. Add the rest of the vegetables and fry for a few minutes. Add the water and about 2 tbsp of the vegetable stock. Bring to the boil. Turn the heat down and let it boil slowly until all the vegetables are soft. Should take no more than 15-20 minutes. Turn off the heat and blitz till smooth. Ladle into a bowl and drizzle with the flavoured oil. Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason! ​ ​

  • Chicken Soup | fastfoodmystyle

    Chicken Soup Ingredients: ​ 2 packs giblets 4 chicken carcasses 4 stalks celery, chopped 3-4 organic carrots 1 onion Little bit of sunflower oil ​ Method: Peel the onion & put in a large deep saucepan with a tiny bit of oil. Add all the giblets & carcasses and fry for a few minutes. Meanwhile, peel & chop the carrots. Chop the celery including the leaves. Add the vegetables to the pot & fry on a low heat until you start to smell the vegetables cooking. Fill the pot nearly to the top with tap water & bring to the boil. When it starts to boil you will see a scum forming. Skim this off with a spoon and keep doing this until it stops forming. Turn the soup down to a low boil & leave it for a few hours. top it up with water and make sure the bits are all submerged. Once cool, turn off the heat & cover with a lid & leave to cool completely. Once cool, take out the carcasses but leave the giblets if you like. I do! Then put the soup in the fridge overnight or leave on the hob if not hot out. In the morning take off the layer of fat. Bring back to the boil & serve (optional) with kneidlach matzo balls) & lokshen (very fine noodles). ​ ​

  • Purple Slaw with a Zingy Dressing | fastfoodmystyle

    Purple Slaw with a Zingy Dressing Ingredients: ​ 1/2 purple cabbage, sliced very thinly on a mandolin 1/2 bulb fennel, sliced thinly on a mandolin 2 purple carrots, grated/spiralized, julienned Crushed pistachios ​ Dressing: ​ 2 tbsp citrus olive oil (I use one from Oliveology) The juice of 2 limes 1 tbsp sea salt (I use Maldon) Method: Prepare all salad vegetables in a large bowl. In a glass jar, shake together all the dressing ingredients. Taste! This should be a very sharp and zingy dressing. Add more of any ingredient to suit your taste. Pour dressing over the veg and mix it in with your hands, lightly. Pile it onto a fabulous serving dish and top with the toasted pistachios. This can be made up to 2 hours before but leave the pistachios off until serving, as they go soggy. ​

  • Cabbage salad with a Wafu dressing | fastfoodmystyle

    Cabbage salad with a Wafu dressing I used a fabulous purple Japanese cabbage that I found on Ocado from the vegetable producer, Natoora. However, this dressing works with any type of soft cabbage. Ingredients: 1 head soft cabbage, such as Japanese, Savoy, Pointed 2 spring onions, cut into small rounds ​ Dressing: 2 tbsp vegetable oil 2 tbsp soy sauce 2 tbsp rice vinegar 4 tsp caster sugar 1 1/2 tsp black sesame seeds (white are fine) 1 tsp Nori sprinkles (optional) ​ ​ Method: Put all the dressing ingredients in a glass jar and shake well until combined. Take all the leaves off the cabbage, wash well and steam for a few minutes. (I do this in a microwave) Take the cabbage out and lay onto your serving dish. Leave the leaves to dry for a few mins. Dress the salad around 20 mins before you want to serve it.

  • Lentil Ragu | fastfoodmystyle

    Lentil Ragu serves 6 Ingredients: ​ 200g onions, diced 1 tbsp garlic paste/1 clove, crushed 2 carrots, diced 1 stick celery, diced ​ 500g ready cooked puy (brown) lentils 600ml vegan beef stock (or veg stock) 2 bay leaves 4 tsp soy sauce 1 tsp Worstershire Sauce 2 cloves black garlic, mushed 2 Tbsp crème fraiche Rapeseed/vegetable oil S&P ​ Method: Heat 2 Tbsp oil in a medium sized saucepan. Add the onions, celery and carrots, along with the tbsp garlic paste. Cook on a low-medium heat for 10-12mins until the vegetables have softened. Add the lentils and stock, along with the bay leaves, soy sauce, worstershire sauce and black garlic. Give this a good stir. Bring to the boil and turn down to simmer for 30 mins. Take out the bay leaves and season to taste, adding a little more stock to loosen if needed. Swirl through the crème fraiche if using and serve on some fluffy rice. ​

  • Carrot & Beetroot Slaw With Caraway | fastfoodmystyle

    Carrot & Beetroot Slaw This is the easiest thing to make but is very dramatic! Ingredients: ​ 400g carrots 300g raw beetroot 1 heaped tsp caraway seeds Juice of half a lemon sea salt Extra Virgin Olive Oil ​ Method: ​ Peel and grate the carrots and beetroots onto a bowl. I suggest you wear gloves, to avoid serious staining! Toast the caraway in a dry pan until they start to pop. Remove from heat and add to the slaw. Add the lemon and a drizzle of the oil. Sprinkle in a good pinch of sea salt and mix. taste and season more if needed.

  • Asian Beef Ribs | fastfoodmystyle

    Asian Beef Ribs -serves 8-10 ​ Ingredients: Large rack of beef ribs or 2 smaller ones (around 10 ribs) 2 cans Coke ​ For the marinade: Approx 4 tbsp runny honey 2 star anise 10-15 juniper berries Approx 2 tbsp soy sauce large piece ginger, peeled and grated 2 cloves garlic, minced 2 large pieces fresh orange peel ​ Method: Preheat oven to 150-160C Fit ribs into a roasting tin and pour over the coke. Cook for 2.5 hours, turning after 1 hour. Meanwhile make the marinade in a small saucepan. Add more soy/honey according to your taste. bring to the boil and then remove from the heat. After 2.5 hours, take the ribs out and pour away the gravy. Pour the marinade over the ribs and once cool, refrigerate. The next day, preheat oven to 200C. Add the ribs and cook for around 25 mins or until the ribs are nice and sticky. (Try to baste a few times during this part of the cooking time.) Cut the rack into individual ribs and serve with rice. ​ ​ ​

  • BREAKFAST | fastfoodmystyle

    Breakfast- a good start to the day...

  • Nori-Panko Tuna Bites | fastfoodmystyle

    Nori-Panko Crusted Tuna Bites -serves 4-6 I served these with garlic & soy stir fried pak choi and sticky rice Ingredients: ​ Marinade 800g-1kg good quality fresh tuna 1/2 tsp brown rice miso 1/2 tbsp grated ginger 2 tbsp soy sauce 1 tbsp mirin 1 clove garlic, crushed 1 tbsp vegetable oil 1/2 tbsp citrus oil (I used Oliveology N.17) ​ Coating A mixture of panko breadcrumbs with Nori Sprinkle (I use Clearspring sprinkle) ​ Rapeseed oil for frying ​ Method: Cut the tuna into large pieces (I cut mine into quarters) and put in a large bowl. Combine all marinade ingredients in a bowl and whisk together. Pour the marinade over the tuna, ensuring the fish is well coated. If you can, leave this marinating for about 20 mins but don't worry if you haven't got time. ( I didn't when I made them but it will make the flavour more intense) Meanwhile, make the topping in another bowl. Line a large baking tray with baking parchment and preheat oven to 100C. Take each piece of tuna and place it in the coating mix. Press down firmly, ensuring it is coated on all sides. Place in the baking tray. Once all pieces are coated and ready, heat about 4 tbsp rapeseed oil in a large frying pan. Put a little piece of panko crumb in with the oil. When it begins to bubble, it is ready. Place the tuna, in batches, in the oil. Fry for around 3-4 mins each side, or until golden brown. You may have to top up the oil. Place the cooked pieces in the lined baking tray. When all are cooked, place the baking tray in the oven whilst you make your sides. Or if you are not making anything else, eat immediately! ​ ​ ​ ​

  • Avocado & Tarragon Dip | fastfoodmystyle

    Whipped Avocado & Tarragon Dip Ingredients: ​ 1 1/2 medium ripe avocados 1/4 cup Quark 1 tsp Flat Leaf Parsley, finely chopped 1 tsp Lemon Juice 2 Sprigs Tarragon, leaves only 1 tsp Sea Salt ​ Method: ​ Combine all ingredients in a processor or bender until very smooth. Taste and add seasoning if necessary.

  • Salmon with Sumac & Coriander Seeds | fastfoodmystyle

    Salmon with Sumac & Coriander Seeds serves 6 Ingredients: ​ 1kg salmon, skin on, cut into 6 pieces or left whole ½ Tbsp turmeric 1 Tbsp coriander seeds, crushed 1 Tbsp sumac 1 Tbsp garlic paste/minced garlic 1½Tbsp rapeseed oil ​ Method: ​ Preheat the oven to 180℃ Line a baking tray with baking parchment and put salmon in , skin side down Mix all ingredients together in a bowl and put 1 teaspoon of mixture onto each piece of salmon and spread to cover (or spread over whole salmon) Leave for 10 mins Place in the oven for 20 mins and grill for an extra 5 mins if you want it to be slightly crispier ​ ​ I served this on a bed of wholewheat Israeli couscous, to which I had added frozen spinach and turmeric. I also served with pickled sumac onions.

  • Middle Eastern Spiced Fishcakes | fastfoodmystyle

    Middle eastern spiced fishcakes Makes 8-10 fishcakes Ingredients: ​ 500g haddock/cod, diced 1 egg 1 cup breadcrumbs, plus more for coating 1/2 small onion 4 cubes frozen spinach, defrosted 1tsp sumac 2tsp cumin squeeze of garlic paste or 1 clove, crushed olive oil salt & pepper ​ Method: ​ Preheat oven to 180C and line a large baking dish with foil or greaseproof paper. Mix all ingredients in a large bowl, except for the extra breadcrumbs, which should be poured onto a plate. Take a small handful of the mixture and shape into a patty. Plop the patty onto the breadcrumbs and make sure all sides are coated. Repeat with the rest of the mixture until you have around 8-9 patties. Drizzle some oil over the top and put into the oven for around 30 mins or until starting to go golden brown. I served this with pitta, hummus and pickles but feel free to serve with whatever you want really! ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

  • Turmeric Salmon | fastfoodmystyle

    Turmeric Salmon with Spiced Potatoes -serves 4 Ingredients: 700g salmon, skinned and cut into 4 equal pieces 1/2 tbsp tumeric 1 tbsp rapeseed oil ​ For the spiced potatoes: 1.2 kg white potatoes, peeled and cubed 1/2 tsp tumeric 2 tsp salt 1/2 tsp nigella seeds 1 tsp ground cumin sea salt rapeseed oil ​ Method: Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish. Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt. Preheat the oven to 200C. When the potatoes are just beginning to break up, take them off the heat. Drain the potatoes in a colander and then put them back in the saucepan. Put a lid on and shake them for around 10 seconds. THIS IS ESSENTIAL, AS IT ADDS A CRISPINESS TO THE FINISHED POTATO THAT WOULD BE CRIMINAL TO LEAVE OUT! Put the potatoes in a roasting dish and add the nigella seeds, cumin and sea salt. Drizzle with about 2 tbsp rapeseed oil. Carefully mix into the potatoes. Now put the salmon and the potatoes into the oven. After 20-25 mins, take out the salmon and cover with tin foil. Turn the oven up to 230C. The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown. Serve with a green salad, or some steamed green vegetables.

  • Barley Soup | fastfoodmystyle

    Barley Soup serves 8-10 My Omi and my Mum both made this soup and my family adore it. This is even better when eaten the next day and also freezes brilliantly. ​ Ingredients: ​ 1 medium brown onion, diced 1 tbsp oil 2 leeks, halved and sliced widthways 3 courgettes, diced 6 sticks of celery, sliced widthways 250g carrots, peeled and diced 125g pinhead barley 500g butterbeans/cannellini beans 4 litres vegetable/chicken stock ​ Method: Heat oil in a large saucepan. Turn the heat to medium and saute the onions for a minute. Then add the leeks and celery and saute for another few mins. Add the carrots and courgettes and stir well, until they have softened slightly. Add the stock and bring to the boil. Add the barley and simmer for about 20 mins. Add in the beans and simmer for another 10 mins. Ready! ​

  • Turkey Shawarma | fastfoodmystyle

    Turkey Shawarma - serves 4 This is a quick shawarma which doesn't have the complexity of the heavily-spiced version but is an excellent, tasty and very healthy alternative! Ingredients: 600g turkey breast, flattened and sliced (see picture) 1 tbsp garlic paste 1/2 tsp ground coriander 1/2 tsp allspice 1/2 tsp mild curry powder 1/2 tsp cinnamon 1/2 tsp salt 1 tbsp olive oil ​ Method: In a bowl, combine the spices and garlic paste. Add the turkey and massage well. Leave to marinate for 10 mins (the longer the better though). In a large frying pan, heat the oil and add the turkey. Fry for around 4-5 mins per side or until cooked through. Serve with chopped salad, hummus, tahina, salty pickles and olives and of course, some warm, fluffy pita bread. ​ ​ ​

  • STAPLES | fastfoodmystyle

    Take a look at my must-haves for your fridge, freezer & food cupboards...

  • Za'atar & Garlic Turkey Nuggets | fastfoodmystyle

    Za'atar & Garlic Turkey Nuggets -serves 4-6 Ingredients: ​ 700g cubed turkey breast 150-200g fine breadcrumbs 1tbsp za'atar 2 tbsp rapeseed oil 2 tbsp garlic paste 250ml sunflower oil for frying ​ Method: ​ Mix the za'atar, oil and garlic in a large bowl. Add the turkey and make sure every piece is evenly coated. Pour the breadcrumbs onto a plate and pour the turkey on top. Make sure that every piece is evenly coated. Use your hands to pat on the breadcrumbs. Heat the sunflower oil in a frying pan and put in one piece of breaded turkey. When it starts to bubble, the oil is hot enough. Cook the turkey in batches, putting in a paper towel-lined dish once ready. Cover with foil whilst you wait for the rest of the turkey to cook. Remove the paper towel and serve. I served these with flatbreads/pita, chopped salad and hummus. ​ ​

  • Chicken & Spinach Curry | fastfoodmystyle

    Chicken & Spinach Curry feeds 5 Ingredients: ​ 1.2kg boneless, skinless chicken thighs 2 large onions, sliced 2 cloves garlic, crushed 1 knob fresh ginger, peeled and grated 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tbsp cumin seeds 1/2 tbsp nigella seeds 1 can chopped tomatoes 1 tbsp curry leaves 1 tbsp tomato puree 6 cubes frozen spinach 2 tbsp rapeseed oil 1 tsp caster sugar 1 red chilli (optional) ​ Method: ​ Dry fry the fennel, coriander, cumin and nigella seeds in a hot frying pan until you can start to smell the aroma of the spices. Take off the heat immediately or they will burn! Let the spices cool for a minute and then crush to a fairly fine powder in a mortar and pestle or any grinder. Heat the oil in the same frying pan and add the onions. After a few minutes add the ginger and garlic. Stir well to coat the onions. Whilst they are cooking, cut the thighs into quarters and add to the onion mixture until the chicken is browning on all sides. Add 3 tbsp of the spice mix and stir well to coat the chicken evenly. Add the tomatoes and spinach. Then fill the empty can with tap water and pour into the pan. Add the curry leaves, puree, sugar, salt and pepper. Add the chilli at this point if using. Bring to the boil and simmer for 30-40 mins. Taste and season again with salt, pepper and the remaining spice mixture if necessary. Serve with fluffy basmati rice. ​

  • Quick Pasta Sauce | fastfoodmystyle

    Quick Pasta Sauce This is a basic tomato sauce, for when you don't have time to make a longer version. It's cheaper and much healthier than a store-bought one and freezes really well, so that you can bulk cook it and store for emergencies! Ingredients: 500g passata 1 tbsp olive oil/rapeseed oil 4 cubes frozen spinach 2 tbsp garlic paste/2 cloves crushed garlic 1-2tbsp Italian herbs (dried) 60-70g full fat cream cheese Parmesan/grated cheese (optional) S+P Method: Heat the oil in the pan. Add the garlic and stir for approx 20 seconds. Add the pasta and spinach and stir well. Once all the spinach has defrosted, add the herbs. Stir and bring to the boil. Turn to a simmer and stir in the cream cheese. Once all dissolved, season with salt and pepper to taste. Add some parmesan or grated cheddar if you like. Stir and taste. Pour over your pasta! ​

  • Breakfast muffins | fastfoodmystyle

    Breakfast Muffins serves 12 Ingredients: ​ 225g eating apples, cored, peeled and diced 250g plain flour ½ tsp salt 2 tsp baking powder 180ml milk 4 Tbsp runny honey 115g melted butter/dairy-free spread ½ Tbsp cinnamon 2 large eggs 1 medium banana, mashed 125g frozen or fresh berries of your choice ​ TOPPING: ​ In a small bowl, combine: ​ 25g oats 25g brown demarara sugar ½ tsp cinnamon 20g mixed seeds ​ METHOD: Line a 12 hole muffin tray with cases Preheat oven to 180℃ In a large bowl, combine flour, baking powder and salt. Mix well In another bowel, add the rest of the ingredients (not the topping) and mix very well. It will look lumpy Add the dry ingredients to the wet and combine very well with a spatula Fill each muffin case with the mixture and sprinkle on some topping Bake for 25 mins or until a skewer comes out clean leave to cool in the tin If freezing, take out one the night before and warm through in the microwave. ​

  • Beef Ramen | fastfoodmystyle

    Beef Ramen -serves 6-8 Ingredients: Use whatever you fancy but I often use these vegetables because they hold up well in a soup. How you cut the vegetables is also up to you. There are no rules here! As there are a lot of ingredients, this looks complicated but i promise you it's not. If you w ant an even quicker version, buy a ready made pack of stir fry vegetables! ​ 1 pack sugar snap peas 1 pack fine green beans, sliced in half 1 corn on the cob, kernels cut off 2 carrots, julienned/spiralized/peeled 1 small bunch flat leaf parsley, sliced 1 pack fine asparagus, sliced in thirds 1 bunch spring onions, sliced 1 small bunch coriander (optional), sliced 1 stalk mint, leaves removed and sliced 2 small red chilli finely sliced (optional) 1 thumb piece ginger, grated finely 2 cloves garlic, minced Soy sauce Sesame Oil 1 litre beef/vegetable stock 1 pack fine rice noodles (or whatever noodles you prefer) 8 very thin fairy steaks/minute steaks, sliced into bite sized pieces S&P 1 tbsp vegetable oil ​ Method: ​ Prepare all the vegetables and meat in advance. Boil your kettle to the max. In a large saucepan heat the oil. Add the meat and let it brown for 2 mins, constantly stirring. Add the ginger and garlic and fry for 1 min. Add the rest of the vegetables and fry for a few mins. Add the stock and stir. Add approx 3 tbsp soy sauce and 1 tbsp sesame oil (you can add more later) and bring to the boil. Add the rice noodles, turn down the heat and simmer until soft (approx 4-5 mins) Now taste! You may want to add more soy/sesame oil now. Add the fresh herbs of your choice. Give the soup a good stir and season with salt and pepper and soy if you feel it needs it. Pour into bowls and top with the fresh chilli and more fresh herbs if you want. ​ ​ ​

  • Green Barley Soup with Garlicky Lentils | fastfoodmystyle

    Green Barley Soup with Garlicky Lentils serves 6-8 ​ I call this 'green' barley soup, because all the vegetables in it are green, which differs from the other barley soup I usually make. Ingredients: 1 brown onion, diced 3 celery sticks, chopped, 2 courgettes, diced 2 leeks, halved lengthways and sliced 1 cup barley (1 used pinhead but pearl is fine) 1 cup sliced cavolo nero/kale 2 litres vegetable stock 1 tbsp oil 2 cloves garlic, peeled ​ For the lentils: 1 can lentils (400g) 2 fat cloves garlic, minced 2 tbsp chopped parsley Olive Oil ​ Method: Heat 1 tbsp oil in a large saucepan. Add the onion and a pinch of salt and stir. Saute for 2-3 mins. Add the leeks, courgette, celery and cavolo nero. Stir and saute for 5 mins. Add the stock and bring to the boil. Add the 2 cloves of garlic and the barley. Stir and bring back to the boil. Boil for around 20 mins until the veg is soft and the barley has turned the soup creamy. Taste and season with sea salt. To make the lentils, drain the can of lentils and put into a hot frying pan. Add the garlic and stir well. Add the parsley and a good glug of olive oil. Keep stirring until the mixture is hot. Ladle the soup into bowls and top with a spoonful of the lentil mixture. ​

  • Green Minestrone Soup | fastfoodmystyle

    Green Minestrone Soup - feeds a family of 5 Ingredients: ​ 2 small onions, sliced 2 large leeks, cut in half lengthways, then sliced 2 fat cloves garlic, peel left on, 2 large courgettes, diced 2 litres of veg/chicken stock 170g small pasta such as macaroni 1 can butterbeans, drained 2 large handfuls sliced kale 1 tbsp rapeseed oil Pinch Maldon salt Salt & Pepper Parmesan/fresh basil (optional) ​ Method: ​ ​Heat the oil in a large saucepan After around 30 seconds, add the onions, with a pinch of sea salt . After 3-4 mins add the leeks to the pan. After another 3-4 mins, add the courgettes and stir. Add the kale, followed by the stock and bring to the boil. Season with salt and pepper to taste. Add the pasta and cook according to instructions (usually around 8-10 mins). Throw in the garlic and butterbeans. Give a good stir and taste. You may need to add more seasoning now. Bring back to the boil, adding more water if too thick. Taste one last time. Serve with some grated cheese, such as parmesan and some fresh basil if you have any. ​ ​ ​

  • Meatballs in a Chickpea Broth | fastfoodmystyle

    Meatballs in a Chickpea Broth- serves 10-12 This is good for a crowd! Serve with some simple baked rice or mashed potato. Dry frying the spices takes less than a minute but adds a completely different dimension to this dish. The flavour is more subtle than if you were to leave the spices whole and untoasted. Trust me! Ingredients: 1.5kg minced beef/lamb 1 tbsp coriander seeds 1/2 tablespoon fennel seeds 1 egg, beaten well ​ 2 large onions, sliced 2.5 tbsp olive oil 1 tsp salt 2 cloves garlic, minced 2 tins chickpeas, drained & rinsed 1.5 litres beef stock S&P ​ Method: Have a large baking tray, lined with foil/baking parchment. In a small frying pan, dry fry the coriander and fennel seeds for 1-2 mins or until you can smell their aroma and they begin to jump. Take them out immediately and grind them in a mortar and pestle or spice grinder, until they turn into a fine powder. In a large bowl, combine the spices with the meat. Add the egg and season with salt and pepper. Mix until all is combined. Make small meatballs, about 1 inch wide and set them aside. I made 45 balls from this amount! In a large, flat, lidded casserole dish, heat 2 tbsp of the olive oil and add the onions and teaspoon of salt. Cook on a low heat to let the onions start to soften. You don't want much colour on these. After about 5 mins, take the onions out and set aside in a bowl. Add the remaining 1/2 tbsp of oil and add the meatballs to the casserole dish in 2 batches, to ensure that all balls are browned well on all sides. Take the meatballs out of the dish and put the onions back in. Add the chickpeas and stir well. Now add the garlic and cook slowly on a very low heat for 5 minutes, stirring gently. Add the meatballs back to the pan and pour in the beef stock. Give it all a good stir and bring it to a simmer. Put the lid on. Simmer for 15-20 mins and check the meatballs are cooked all the way through. It doesn't matter if they're slightly pink in the middle. Serve scattered with finely chopped parsley.

  • Trout with Coriander Seeds and Za'atar | fastfoodmystyle

    Trout with Coriander Seeds & Za'atar This can also be made with a side of salmon. The trout is simply a more delicate flavour. Ingredients: ​ 1kg side of salmon trout, skin on 2 cloves garlic, minced 1 tbsp coriander seeds 1 tbsp rapeseed oil 1 tbsp za'atar ​ Method: ​ Pre-heat oven to 120C In a small, dry frying pan, toast the coriander seeds until they start to pop/move around. Take them off the heat immediately and grind to a coarse powder. I used a pestle and mortar but you can use the end of a rolling pin in a sturdy bowl. Mix the coriander seeds, garlic, oil and Za'atar and spread evenly over the flesh of the fish. If you can leave to marinate in the fridge for an hour, that's great but if not, then cover with foil and cook on 120C for an hour.

  • Green Shakshuka | fastfoodmystyle

    Green Shakshuka serves 1 Feel free to use up any green that you like. be creative as this is not really a recipe to stick to! This is my favourite breakfast ever as it's so simple, yet filling and nutritious. My only tip is that you buy the very best eggs you can afford. My egg of choice is a Burford Brown from Clarence Court. They are sold in Waitrose and on Ocado in the UK. Ingredients: ​ 2 large free range/organic eggs 2 handfuls of kale/cavolo nero( take out the stalks) 1 courgette, diced 1 spring onion, diced Rapeseed oil Sea Salt Urfa Chiili/Aleppo Pepper/Chilli flakes ​ Method: Heat the oil in a skillet/frying pan. Add whatever veg you are using and stir till softening for a few mins. Carefully break the eggs into the middle and turn the heat onto low. Cover the eggs with a pan lid if you don't eat the white to be too runny. Do this for a few mins as they steam quickly. Turn off the heat when the eggs are to your liking and sprinkle with chilli and sea salt. Eat out of the pan, ensuring you have some crusty bread to dip into it!

  • Curried Salmon Trout with Chickpeas | fastfoodmystyle

    Curried Salmon Trout with Chickpeas serves 5 Ingredients: ​ 5 fillets of salmon trout, skin on 1/2 tbsp garam masala 1 tsp grated fresh ginger 2 tbsp olive oil 1 onion, diced 1 clove garlic, crushed or 1 tbsp garlic paste 4 cubes frozen chopped spinach 1/2 tbs nigella seeds 2 tins chickpeas, drained of liquid 1 tsp tumeric juice of half a lime ​ Method: Line a baking tray with parchment and pre-heatoven to 180C. Mix the garam masala and 1 tbsp oil in a bowl and spread it over the fish. Cover with foil and put in the oven for 30 mins. Meanwhile, heat 1 tbsp oil in a pan Add the onion and fry for around 2 mins Add the garlic, ginger and nigella seeds. Fry for 3-4 mins, stirring constantly. Add frozen spinach and the tins of drained chickpeas. Add a cup of water, turmeric, salt and pepper to taste. Let it boil until all the spinach has defrosted. Then add the juice of half a lime. Taste, taste , taste! It may need extra seasoning. ​

  • Tomato-Based Pasta Sauce | fastfoodmystyle

    Tomato-based Pasta Sauce I make a large batch of this and freeze half in a ziplock bag. This would make enough to serve 10 people and takes minutes to make. It's cheaper and much healthier than bottled sauces which often have scarily long shelf lives and are full of sugar. Ingredients: 1 large onion, sliced 2 cloves garlic, minced 1 tbsp olive oil + 1 tbsp for later 2 tins chopped tomatoes (800g) 1 courgette, diced 2 carrots, diced 1 leek, sliced 2 cubes frozen spinach 1/2 tablespoon dried Italian herbs pinch caster sugar 3 tbsp cream cheese (optional) 3 tbsp grated cheddar (optional) S&P ​ Method: Heat 1 tbsp oil in a saucepan. Add the onions & garlic with a pinch of salt and stir for a few mins. Don't let the garlic burn. Add the rest of the vegetables and stir. Add the tinned tomatoes. Then fill the 2 empty tins with water and add to the sauce. Add a pinch of sugar and the dried herbs. Bring to the boil and season with salt and pepper. Boil until the vegetables are reasonably soft. Turn off the heat and blitz with a stick blender until smooth. Add the cream cheese and grated cheese now if you are adding. Bring back to the boil and add the other tablespoon of olive oil. Stir, taste and season more if necessary. Use half and freeze the rest for another time. ​ ​ ​

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  • Frittata | fastfoodmystyle

    Frittata- serves 3-4 kids or 2 adults This is my go-to recipe for a very easy, nutritious meal. The possibilities are endless-just use what you enjoy eating. Ingredients: ​ 6 large, free range eggs 50ml semi-skimmed milk Sea Salt White pepper Small knob butter 1/2 small onion, finely diced/2 spring onions, cut into small slices 100g grated cheddar 1/2 tbsp Italian herbs ​ For the vegetables, use what you have. If you have none, use 2 cubes of frozen, defrosted spinach. For this recipe, I have used asparagus. I also sometimes use boiled small potatoes, cubed. ​ 6 asparagus spears, woody ends removed and cut into small pieces. ​ Method: ​ Melt the butter in a medium frying pan, with an oven-proof handle. Add the onions and a pinch of sea salt. Saute for a few mins, until the onions begin to soften. Now turn on your oven grill to high. Add the vegetables and stir. Whilst the vegetables are cooking, crack all the eggs into a bowl and add the milk. Whisk well to combine and season with salt and white pepper. Add the herbs. Pour this mixture over the vegetables. Once the egg has begun to set slightly and you can see the edges starting to curl, sprinkle over the cheese and take the frying pan over to the grill. Grill for around 4-5 mins until the frittata is set and the cheese beginning to brown. Use a pizza cutter to slice into wedges. I often serve this in pita bread for a complete meal. ​ ​ ​ ​ ​

  • Spiced Rice | fastfoodmystyle

    Spiced Rice serves 10-12 Ingredients: ​ 550g basmati rice 2 tbsp rapeseed oil 2 tbsps nigella seeds 2 tbsp coriander seeds 1 tbsp fennel seeds 250g diced onions ( approx 2 medium onions) 3 black cardamom pods 1 tsp turmeric or half a freshly grated turmeric root 2 cloves garlic, crushed 1.5l boiling water Salt ​ Method: Heat the oil in a large lidded casserole dish ( I use Le Creuset) and add all the spices except for the turmeric. Stir until they begin to pop. Add the onions plus a pinch of salt. Stir frequently until onions begin to soften. Add the garlic and stir. Add the rice and stir well, then add the turmeric. Let the rice toast for a few mins. Carefully pour in the boiling water and stir well. Put the lid on and turn the heat to low for 15 mins. Check that the rice is cooked and turn off the heat. (If it isn't, then cook for a further 5 mins.) Lift the lid off and drape a clean tea towel over the top of the pot, securing it in place by replacing the lid. Leave undisturbed for 10 mins. Take the lid and tea towel off and add some salt. Fluff the rice with a fork. This can be easily reheated but make sure that it's piping hot.

  • Traybaked Salmon | fastfoodmystyle

    Traybaked Salmon- Serves 4-6 Ingredients: ​ 1kg fresh salmon, skin off and cut into large cubes 1 tin brown lentils, drained 1 packet of cavolo nero, sliced and stalks cut out 2 carrots, peeled and diced 2 red onions, peeled and quartered 1 head of garlic cut in half widthways 1 small bag of new potatoes, cut into quarters and boiled 2 tbsp curry powder 3 tbsp sunflower oil S&P ​ Method: ​ Pre-heat the oven to 180C. Prepare all the vegetables and put them on the bottom of a roasting tray. In a bowl, combine the curry powder and oil. Pour most of this onto the vegetables and massage in lightly with your hands. Season with salt and pepper. Scatter the salmon over the top of the vegetables and drizzle over the remaining curried oil. Gently mix in with your hands. Place the tray in the oven for 25-30 mins but check on the dish after abut 15 mins and give it a gentle stir so that all the vegetables cook evenly and the top layer doesn't burn. Check to see if the salmon is cooked. If it's a little pink, you can leave it in the oven for 5 minutes longer.

  • Poached Pears with Greek Yogurt & Oats | fastfoodmystyle

    Poached pears with Greek Yogurt & Oats - serves 2 ​ This recipe was borne from over-ripe pears in the fruit bowl and a stonking hangover! ​ Ingredients: ​ 4 pears, peeled, cored & sliced 1 star anise 1/2 tsp mixed spice 1 tsp vanilla bean paste/vanilla extract 1 tbsp maple syrup (optional) 2 tbsp rolled oats 1 tsp flaxseed powder 4 dessertspoons non fat greek yogurt ​ Method: ​ In a small saucepan, put the pears, spices and vanilla. Cook on a low heat for about 5-8 mins, stirring every so often. When the fruit has broken down, add the oats and flaxseed. Stir. Put the yogurt in a bowl and top with the fruit mixture. Drizzle some maple syrup if you like. ​

  • Sugar Free Banana & Blueberry Loaf | fastfoodmystyle

    Sugar Free Banana & Blueberry Loaf makes 1 loaf This is an adaptation of a recipe I was given but don't remember who gave it to me so I can't credit them! Ingredients: ​ 125g self-raising wholemeal flour 1/2 tsp baking powder 2tsp cinnamon/mixed spice 190g blueberries 50g melted butter 2 tsp vanilla extract 1 free range egg 1 tbsp semi-skimmed milk 3 very ripe, almost black, bananas, mashed ​ Method: Line a loaf tin and preheat oven to 180C. Mix al the ingredients together in a large bowl, except for the blueberries, making sure all is well combined. Add the blueberries, folding in carefully with a metal spoon. Pour the cake mix into the tin and spoon the top as best you can. Bake for 35 mins. It is ready when a skewer comes out clean. Cool on a wire rack and eat. This is also excellent toasted, with some salted butter. ​

  • Spiced Mince | fastfoodmystyle

    Spiced Mince serves 4-6 Ingredients: ​ 1kg lean beef mince 1 very large brown onion/2 smaller ones 3 cloves garlic, minced 2 tsp cumin 2 tsp turmeric 3 tsp garam masala 3 cubes frozen spinach, defrosted a little water 1 tbsp rapeseed oil ​ Method: Dice onions and fry in the oil for a few mins, with a pinch of salt. Add garlic and stir well. Add spices and stir well. Add mince, stirring until all is browned, then add the spinach. Add a little water and let it simmer for ten mins. Add salt and pepper to taste. Serve with fluffy rice and a green salad.

  • Cauliflower Curry | fastfoodmystyle

    Cauliflower Curry serves 4-6 Ingredients: ​ 1 large cauliflower, cut into florets 1 very large onion, halved and sliced 2 tbsp garlic paste 1 tbsp finely grated fresh ginger 1 tbsp nigella seeds 1 tbsp black mustard seeds 1 turmeric root, grated/1 tsp turmeric 4 baby potatoes, quartered 4 cubes frozen spinach 1 tin coconut milk 500g passata 400g tin chickpeas, drained salt pinch caster sugar rapeseed/groundnut oil ​ Method: Fry onion in 2 tbsp oil Add ginger, garlic and turmeric. Stir well on a low heat. Add all spices and stir well. Add cauliflower and stir. Gently cook for 5 mins, stirring frequently. Add spinach, passata, potatoes and coconut milk. Bring to boil and season with salt and a pinch of caster sugar. Simmer for ten mins and serve with fluffy basmati rice or a naan bread. ​ ​

  • Paprika Roast Chicken | fastfoodmystyle

    Paprika Roast Chicken serves 6 Ingredients: 1 whole chicken 1 tbsp smoked paprika 2 tbsp sweet paprkia 1 tbsp olive oil 1 tbsp garlic paste 1 large onion, sliced ​ Method: Preheat oven to 170C. Mix the paprikas, olive oil, garlic and smear all over the chicken. Massage in really well. Put the chicken in a roasting dish, along with the onions. Add a glass of water to the bottom of the pan Put in the oven for 1.5 hours, basting halfway through. ​

  • Lamb Kofte | fastfoodmystyle

    Lamb Kofte makes 15 medium sized kofte Ingredients: ​ 800g minced lamb 1.5 Tbsp garlic paste (I use Gia) 4 tsp kofte spice mix (I use one from Spice Mountain) 1/2 tsp salt 1 small red onion, peeled 1 Tbsp fresh mint ​ Method: Preheat oven to 180°C Lightly grease a large baking tray Put onion, garlic, salt and mint into a food processor and blitz to a pulp. Add to the meat and add the spices. Combine all ingredients and shape into pointed sausage shapes. If you find this too difficult, make them into meatballs! At this point, you can chill them, covered, overnight in the fridge if you are making them for the next day. Otherwise, bake immediately, for 20 mins. Turn the heat up to 200°C for the last 5 mins if you want them a darker brown I served these with bulgar wheat, chopped mint and a tahini sauce ​

  • Red Lentil & Turmeric Soup | fastfoodmystyle

    Red Lentil & Turmeric Soup- Serves 6 Ingredients: ​ 1 tbsp rapeseed oil 1 large onion, diced 3 garlic cloves, minced 2 cm fresh ginger, minced 1 carrot, grated 1 turmeric root, grated (or 1 tbsp ground turmeric) 2 cups red lentils Zest of a lemon and juice of half a lemon 1.5 litres water 2 tsp sea salt ​ Method: ​ Heat the oil in a medium sized saucepan. Add the onions, garlic and ginger. Add the salt , carrot and lemon zest and stir well, sautéing for a few mins. Add the turmeric and lentils. Coat the lentils in the mixture. Add the water and stir. Bring to the boil and simmer for around 20 mins, or until the lentils have softened. Stir in the juice of half a lemon, bring back to the boil and serve.

  • Mini Meatballs With Freekeh | fastfoodmystyle

    Mini Meatballs with Freekeh- serves a large crowd ( This recipe is inspired by Sami Tamimi and Yotam Ottolenghi, in their fabulous cookbook, Jerusalem). Ingredients: ​ For the balls: ​ 1.5kg minced beef 2 tbsp cumin 1 tsp salt 1 tbsp allspice S&P 1 tbsp sunflower oil ​ For the freekeh: ​ 1 pack (200g) freekeh 1 tin chickpeas 1/2 tsp allspice 1/2 tsp coriander powder 1 onion, diced S&P 2 tbsp olive oil ​ Method: ​ Preheat the oven to 180C In a mixing bowl, combine all ingredients for the meatballs, except for the oil. Make them into small meatballs and lay in an oil-lined tray. Bake them, uncovered, in the oven for about 25 mins. Check after 20 mins and if they are brown, they are ready. Whilst the meatballs are cooking add the freekeh to a saucepan. Add 1 litre of water plus the allspice, salt, oil and coriander powder. Stir well. Bring to the boil, reduce heat & simmer for 15 mins. Drain. In the empty saucepan, add 1 tbsp sunflower oil and the onion. Fry for a little until they are starting to brown. Then add the drained tin of chickpeas. Coat in the onion mixture until the chickpeas start to brown. After abut 5 minutes,add the freekeh & stir well. Season with S&P if needed. Pile the freekeh into a large serving dish. By this time the meatballs should be ready, so pile on top of the freekeh. I like to garnish with pomegranate seeds, flat leaf parsley and some toasted pine nuts but you do what you like. ​

  • Chilli Sans Carne | fastfoodmystyle

    Chilli Sans Carne serves 6-8 This Vegan chilli went down brilliantly with my kids. Served with fluffy basmati rice, they were very happy and gobbled it up. You can serve it with a dollop of sour cream on top if you wish. Ingredients: ​ 2 Tbsp rapeseed oil 1 large brown onion, halved and sliced 1/2 Tbsp garlic paste 1 Tbsp smoked paprika ​ 400g tin red kidney beans 400g tin black beans 400g tin borlotti beans 400g tin black eyed beans 2 tins chopped tomatoes 1 tsp urfa chilli flakes 1 tsp caster sugar 1/2 tin water (use one of the bean tins) 4 cloves black garlic, mushed Small bunch coriander (optional) Liquid Smoke (optional) ​ Method: ​ Heat the oil in a large saucepan on a medium heat. Add the onion, 1/2 Tbsp smoked paprika and the garlic paste. Add a pinch of salt and stir. Add 4-5 sprays of liquid smoke if you are using. Cook the mixture down for about 5-8 mins until the onions start to soften. Add the rest of the ingredients, except for the coriander. Stir well, bring to the boil and then turn down to simmer for about 30 mins. Season to taste and cook for a further 10 mins or so. Sprinkle with freshly chopped coriander and serve straight from the pot. ​

  • Chicken Paprikash | fastfoodmystyle

    Chicken Paprikash serves 6-8 Ingredients: ​ 1 whole roaster 250g sliced onions 4 red/yellow/orange peppers, sliced 1 bulb garlic 2 Tbsp sweet paprika 1 Tbsp Smoked paprika Vegetable Oil ​ Method: ​ Preheat oven to 170ºC In the base of a large lidded pot (I use a dutch oven), add the onions, peppers and bulb of garlic.. Drizzle with a little oil. Rub the chicken with a mix of both paprikas, so that all the skin is covered. Drizzle with a little oil and rub. Put a half a cup of water in the base and put the lid on. Put in the oven for 1.5 hours. If you want a crispy skin, uncover the chicken and cook for a further 10 mins. ​ ​ ​ ​