Category: Fake-away

Skip the takeaway this weekend, and make this Chinese favourite at home instead.

Ingredients

• 600ml groundnut oil
• 1kg pork spare ribs, separated into individual ribs

For the sauce:

• 850ml chicken stock
• 2 tbsp chill bean sauce
• 1 tbsp granulated sugar
• 75ml rice wine
• 1.5 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 garlic cloves, finely sliced
• 2 spring onions, finely sliced
• 3 tbsp hoisin sauce
• 2 tbsp cornflour, slaked with 3 tbsp water

Method

1. Grab a large wok and heat the oil until it reaches deep frying temperature. Gently lower in the spare ribs and fry in batches until brown and crisp, then transfer to kitchen paper to drain.
2. Combine all the sauce ingredients in a saucepan and bring to the boil. Pop in the cooked ribs, cover the pan and simmer for around one hour until tender. Drain off the sauce and remove any remaining fat.
3. Heat your oven to 180°C / 160°C fan / Gas Mark 4. Place the ribs on a rack over a roasting tray and bake for 15-20 minutes until brown, basting with the braising sauce every 5 minutes.
4. Remove from the oven, place on a warm plate and serve immediately.

Lead image: Tatiana Volgutova via Getty images.

Crispy, homemade onion bhajis make the perfect side dish for your Saturday night takeaway, and are surprisingly easy to make!

Ingredients

• 2 onions, finely sliced
• 100g gram flour
• 1/2tsp baking powder
• 1/2tsp chilli powder
• 1/2tsp turmeric
• 1 green chilli, deseeded and finely chopped
• Vegetable oil, for frying

Method

1. Begin by soaking the onions in some water, and setting to one side. Now, sift the flour and baking powder into a bowl, followed by the chilli powder, turmeric and chopped chilli.
2. Season with a good pinch of salt, then mix in 100ml of cold water to make a thick batter. If it feels a little bit stiff, mix in a little more water gradually.
3. Drain the onions, then mix into the batter. Grab a wok or deep frying pan and fill with about 5cm of vegetable. Allow to come to temperature, and test with a small drop of batter – if it rises to the surface and bubbles then you’re good to go!
4. A few at a time, drop tablespoons of batter into the oil and cook for a few minutes, turning once so they become golden and crispy on all sides. Drain on kitchen paper, sprinkle with salt and tuck in!

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These classic Chinese fluffy, steamed buns filled with hoisin-spiced pork are the perfect addition to any party buffet or platter of canapés.

Ingredients

For the buns:

• 7g fast-acting dried yeast
• 2 tbsp vegetable oil
• 2 tsp baking powder
• 2 tbsp caster sugar
• 1 tbsp milk powder
• 350g plain flour

For the filling:

• 400g pork fillet
• 1 tbsp sesame oil
• 2 spring onions, chopped
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tbsp honey
• 1/2 tsp five spice
• 1/2 tsp dried chilli flakes
• 1 tsp cornflour (dissolved in 1 tbsp of rice wine)

Method

1. Begin by making the filling. Finely dice the pork, then heat the vegetable oil in a frying pan until browned and cooked through. Throw in the spring onions and fry for 1 min, then add the hoisin, soy sauce, honey, five spice, chilli flakes and cornflour mix. Stir everything together, then simmer for 5 minutes before transferring to a bowl and leaving to cool. Once cool, cover and refrigerate.
2. Mix 200ml of warm water together with the yeast and oil in a measuring jug. Get a stand mixer and tip all of the dry ingredients into the bowl, along with a pinch of salt. Turn on and gently mix in the yeast mixture.
3. Once the dough begins to form together, put the speed on medium and knead for around 10 minutes until soft and smooth. Turn out into an oiled bowl, cover with cling film and leave in a warm place until it has doubled in size (usually about 2-3 hours).
4. Remove the dough from the bowl, knock it back, and knead for 1 minute on a lightly floured surface. Cut the dough into two pieces, and roll into two equally sized cylinders. Then cut each cylinder into 16 pieces.
5. Press the dough pieces into flat discs, and place one the palm of your hand. Pop in 1 tsp of the pork filling, then bring the sides up and pinch together at the top. Repeat with the remaining dough and mixture.
6. Cut circles of baking parchment (one for each bun) and arrange on a baking tray, taking care that they don’t touch each other. Leave to rise for a further 30 minutes.
7. Bring a pan with a steamer to the boil, then lay the buns in the steamer compartment along with their parchment bottoms. Cook for 10-12 minutes in batches. Remove from the steamer and serve immediately with some chilli sauce.

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This slow-cooked, one-pot, Moroccan inspired tagine combines the flavours of lamb, squash and apricot along with a mix of spices to make a warming meal that will be a guaranteed crowd-pleaser.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tbsp ras-el-hanout
• 1 tsp ground coriander
• 600g lamb leg, diced
• 1 butternut squash, diced
• 200g dried apricots
• 400g can of chickpeas
• 400g can of chopped tomatoes
• 500ml lamb or beef stock
• 1 lemon, zest only
• Small bunch of coriander
• 50g pomegranate seeds
• Couscous, to serve

Method

1. Preheat your oven to 200°c / 180°c Fan / Gas Mark 6. Heat the oil in a cast iron casserole dish and fry the onion for around 5 minutes until softened.
2. Add in the garlic and spices, and cook for a further 2 minutes, stirring regularly to avoid the spices catching and burning.
3. Tip in the lamb, squash and apricots and pour in the tomatoes, chickpeas and the stock. Season well and bring to the boil, then pop the lid on and transfer the pot to the oven.
4. After 1 hour, give the tagine a stir and then return to the oven for a further 30 minutes.
5. Remove from the oven and check for seasoning. Sprinkle over the lemon zest, pomegranate seeds and coriander, and serve in bowls with the couscous.

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Skip the trip to the takeaway this weekend and try making this Chinese favourite at home instead.

Ingredients

For the sauce:

• 1 thumb-sized piece of fresh ginger
• 2 cloves of garlic
• 2 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp soy sauce

For the noodles:

• 1 red pepper, deseeded and sliced thinly
• 5 spring onions, sliced lengthways
• 200g beansprouts
• 1 large chicken breast, cut into bite sized chunks
• 3 nests of egg noodles
• 1 tbsp sunflower oil
• 1 red chilli, sliced

Method

1. Remove the skin from the ginger using a teaspoon and then carefully grate 1 tbsp worth from the root. Add to a bowl, and crush in the garlic. Add the ketchup, oyster sauce, soy sauce and 3 tbsp of water, then mix well.
2. Bring a large saucepan of water to the boil, and drop in the noodles. Turn the heat off straight away, and allow them to cook in the residual heat for around 4 minutes. Drain, then set to one side.
3. Take a wok and, when hot enough, add the oil and chicken. Using a wooden spoon, stir-fry the chicken until it is cooked through, then add the pepper and cook for 1 minute.
4. Pour the sauce into the wok and keep stirring everything together until your sauce begins to bubble. Add the drained noodles, beansprouts and onions and stir everything together until well coated and the beansprouts have begun to wilt. Serve topped with the red chilli and enjoy!

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This easy-to-make, slow cooked curry is sure to be a family favourite. Packed full of flavour, the creamy, spiced tomato sauce is the perfect partner for the irresistibly tender chunks of chicken. Serve with rice and naan bread for the perfect #fakeaway treat.

Ingredients

• 500g skinless, boneless chicken thighs, cut into large chunks
• 1 lemon, juice only
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp chilli powder
• 200g Greek yogurt
• 2 tbsp butter
• 1 onion, chopped
• 3 cloves of garlic, crushed
• 1 chilli, deseeded and chopped
• Small knob of ginger, peeled and grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato puree
• 250ml chicken stock
• 50g flaked almonds, toasted

Method

1. Mix together the lemon juice, ground cumin, paprika, chilli powder and yogurt in a bowl and season well. Add in the chopped chicken thighs and toss to coat. Cover, and chill in the fridge for at least one hour.
2. Take a large saucepan and heat the butter. Fry the onion, garlic, chilli and ginger together for around 10 minutes until soft.
3. Tip in the rest of the spices, along with the tomato puree and cook for another couple of minutes, then add the stock and the marinated chicken.
4. Mix everything together well, then pour into a slow cooker. Cook for 6-7 hours on a low setting until the chicken is cooked and tender.
5. Serve with rice, naan breads and top with the toasted almonds.

Lead image: rez-art via Getty images.

A decadent treat with fried, breaded chicken and a smooth curry sauce – recreate this takeaway favourite in the comfort of your own kitchen.

Ingredients

• 4 chicken breasts
• 1 egg, beaten
• 8 tbsp cornflakes, finely crushed
• 2 garlic cloves, crushed
• 2 tbsp korma paste
• 1 tbsp soy sauce
• 4 tbsp ketchup
• 2 tbsp honey
• 2 tbsp cornflour

Method

1. Begin by preheating your oven to 200°c /180°c Fan / Gas Mark 6. Dip the chicken into the beaten egg, then transfer to the crushed cornflakes to coat. Repeat until all chicken breasts have been covered. Space out on a large baking tray and cook for 15-20 minutes, until cooked through.
2. Meanwhile, put the remaining ingredients in a pan along with 500ml of water, and heat until it comes to the boil. Cover and leave to simmer for 5 minutes.
3. Spoon the sauce onto some dishes, slice the chicken breasts and place on top. Serve with rice.

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A real Saturday night treat, these hot dogs covered with beef chilli and sprinkled with cheese are guaranteed to please the whole family, and are a showstopper at barbecues as well! This makes a big pot of chilli, which can either be used lavishly on a few hot dogs, or can be used to go a long way at larger parties.

Ingredients

• 200g bacon, diced
• 1 onion, chopped
• 1kg beef mince
• 4 garlic cloves, chopped
• 1 can of chopped tomatoes
• 250ml beef stock
• 2 tbsp honey
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp chilli powder
• 1 tsp ground cayenne pepper
• Cheddar cheese, grated
• As many hot dogs as you require
• Buns for the hot dogs

Method

1. Fry the bacon over a medium heat until it begins to crisp up, then chuck the onions in. Turn the heat up a little and cook until the onions begin to brown. Stir in the beef mince, and when about half of it is browned, throw in the garlic and stir to finish browning the beef.
2. Next, stir in the tomato sauce, honey, beef stock and spices, then bring everything to a simmer and cook for 30 minutes.
3. Towards the end of the cooking time, pop the sausages on a griddle pan (or BBQ) and grill until cooked with a light char. Slice the buns, pop the sausage in, top with the beef chilli and scatter the cheese over the top.

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Skip the trip to your local Chinese takeaway this weekend and try making this delicious Peking duck at home. Serve with pancakes, spring onions and hoisin sauce for an authentic fakeaway experience!

Ingredients

• 1.8kg duck
• 1 lemon, juiced
• 3 tbsp honey
• 3 tbsp dark soy sauce
• 150ml rice wine or dry sherry
• 20 Chinese pancakes (available in most supermarkets)
• Spring onions, sliced vertically
• Hoisin sauce

Method

1. Pour the lemon juice, honey, soy sauce and rice wine (or sherry if using instead) into a large pan, along with 1.2L of water, and bring to the boil. Reduce the heat and allow to simmer for 20 minutes.
2. In the meantime, rinse the duck and blot it dry with some kitchen paper. Place over a rack on a roasting tin, then ladle over the syrup until the skin is covered on all sides. Transfer to the fridge, uncovered, to dry out overnight.
3. Heat your oven to 240°C / 220°C Fan / Gas Mark 9. Add 150ml of water to the roasting tin then place in the oven and roast for 15 minutes, before reducing the oven temperature to 180°C / 160°C Fan / Gas Mark 4 and roasting for a further 70 minutes.
4. Remove the duck from the oven and allow it to rest for 10 minutes before carving and serving with the pancakes, spring onions and hoisin sauce.

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Whether you’ve just returned from holiday, are yet to go, or are ‘staycationing’, this Cajun inspired recipe with Spanish chorizo and sweet peppers is guaranteed to bring a touch of summer into your kitchen.

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts, cut into chunks
• 1 onion, diced
• 1 sweet red pepper, sliced
• 1 courgette, sliced
• 2 garlic cloves, crushed
• 75g chorizo, sliced
• 1 tbsp Cajun seasoning
• 250g long grain rice (weight when dry)
• 400g canned plum tomatoes
• 350ml chicken stock
• Handful of chopped coriander, to serve

Method

1. Heat the oil in a large, lidded frying pan and add in the chicken. Fry for around 8 minutes until golden and cooked through.
2. Remove the chicken from the pan and set to one side. Add the onion to the pan and cook until soft, then add in the pepper and the garlic along with the courgette, chorizo and Cajun seasoning. Stir everything together and cook for 5 minutes.
3. Add the chicken back into the pan, then tip in the rice, tomatoes and chicken stock. Cover and simmer for 20-25 minutes until the rice is cooked.
4. Serve in bowls, scattered with the chopped coriander

Lead image: martinturzak via Getty images.

Hearty and warming, this folding pizza is a perfect homemade alternative to your usual Saturday night takeaway and one that the kids will love getting involved with as well!

For the pizza dough

• 500g strong white bread flour
• 1 tsp dried yeast
• Semolina for dusting

For the filling

• 2 garlic clove, crushed
• 400ml passata
• Large bunch of basil, leaves only
• 4 slices of Parma ham, torn into bite sized pieces
• 60g sundried tomatoes, chopped
• 100g mozzarella, torn into large chunks

Method

1. Place the flour, yeast and olive oil into a bowl along with 300ml of luke warm water and a large pinch of salt and mix to soft, slightly wet dough. This is best done using a stand mixer with a dough hook. Once everything has come together, cover the bowl with cling film and leave to rise for 2 hours.
2. Once this time has passed, heat your oven to 200°C / 180°C Fan / Gas Mark 6 and put a large baking sheet in the oven.
3. Make the filling by heating some olive oil in a saucepan then add the garlic. Fry for one minute until golden, then add the passata and half of the basil leaves. Bring everything to a boil, then cook until reduced to a thick sauce. Stir in the parma ham and tomatoes, then season and leave to one side to cool a little.
4. Lightly flour a surface and turn the pizza dough out onto it. Divide the dough into two pieces, and roll one piece out into the largest rectangle you can. Pile the mixture onto one side of the dough, then scatter the mozzarella on top. Take the side with no filling on and fold over the top of the mixture. Pinch the sides together, cover with semolina and repeat the process with the other piece of dough. Place both on the baking tray and bake for 15 minutes until golden and puffed up.

Lead image: bhofack2 via Getty images.

The kids are off school, and undoubtedly hungry! Keeping it healthier by oven baking instead of frying, but losing none of that crispy crunch, these ‘posh chicken nuggets’ are a guaranteed winner with children and adults alike.

For the nuggets

• 2 tbsp mayonnaise
• 2 skinless chicken breast fillets, cut into fingers or chunks
• 25g fresh breadcrumbs
• 25g Weetabix, lightly crushed

For the BBQ sauce

• 25g light muscovado sugar
• 2 tbsp white wine vinegar
• 4 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1/4 tsp smoked paprika

Method

1. Heat your oven to 220°C / 200°C Fan / Gas Mark 7. Start with making the BBQ sauce, by adding all the ingredients into a pan along with 6 tbsp of water. Bring to a gently bubble, then lower the heat and reduce for 5 minutes then set to one side.
2. Pop the mayonnaise in a bowl with the chicken and stir well to coat. Mix the breadcrumbs and the Weetabix together, tip out onto a plate, then individually coat the chicken pieces in the mix.
3. Place them on a baking sheet, and bake for 10 minutes until cooked through, but still juicy. Serve with the BBQ sauce.

Lead image: rez-art via Getty images.

Perfect for DIY takeaway night in, this family favourite is delicious served alongside your best love Indian side dishes, like this Palak Paneer.

Ingredients

• 300g basmati rice
• 25g butter
• 1 onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• 1 small cinnamon stick
• 1 tsp turmeric
• 4 chicken breasts, cut into large chunks
• 4 tbsp curry paste
• 85g raisins
• 850ml chicken stock
• 30g coriander, roughly chopped
• 2 tbsp flaked almonds, toasted

Method

1. Begin by soaking the rice in warm water, then transfer to a sieve and run cold water over until it runs clear.
2. Heat the butter in a saucepan and fry the onion along with the bay leaf, cardamom pods and cinnamon stick for 10 minutes. 
3. Sprinkle in the turmeric, then add the chicken breasts and curry paste. Cook everything together for around 5 minutes, then leave on a gentle heat.
4. Stir the washed rice into the pan, then tip in the raisins followed by the chicken stock. Place a lid on top of the pan and bring everything to a boil, then bring the heat way down and leave to simmer for 5 minutes.
5. Turn the heat off and, with the lid still on, leave to sit for 10 minutes. Stir through the coriander and top with the toasted almonds.

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Packed full of Asian flavour, this broth made with sirloin steak and noodles is a must-have dish for any world food enthusiast.

Ingredients

• 1l beef stock
• 1 onion, peeled and quartered
• 1 thumb-sized piece of fresh ginger, peeled
• 1 cinnamon stick
• 2 star anise
• 1 tsp coriander seeds
• 1/2 tsp cloves
• 230g sirloin steak
• 1 tsp sugar
• 1 tbsp fish sauce
• 1.5 tbsp soy sauce
• 200g rice noodles
• 2 spring onions, shredded
• 1 small red chilli, finely sliced
• Small handful of basil
• Small handful of coriander
• 1 lime, cut into wedges

Method

1. Grab a saucepan and pour in the beef stock, along with another 500ml of water. 
2. In a frying pan, throw in the onion and ginger and cook over a high heat for about 5 minutes until charred on all sides, then add to the beef stock. 
3. Using the same frying pan, toast the spices for 2-3 minutes and, once they begin to release their fragrance, add these to the beef stock as well. Bring the stock to a boil and simmer for 30 minutes before straining.
4. In the meantime, trim any visible fat from the steak and wrap in cling film. Place in your freezer for 15 minutes – this will make it super easy to slice thinly. Once sliced, cover it in cling film again and then pop it in the fridge.
5. Taste the beef stock and season using the sugar, fish sauce and soy sauce. Cook the noodles according to their packaging, and divide between two bowls, topping each with the sliced beef.
6. Bring the stock back to the boil, and then pour into the bowls – the heat from the stock will cook the beef.
7. Top each dish with the spring onions, chilli and herbs. Finish with a squeeze of lime over the top.

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Ditch the take away and stay home with this super easy burrito recipe.

Try adding some of your favourite burrito toppings such as guacamole, soured cream, cheddar cheese, jalapenos, lettuce or chillies. Just pop them on top of the beef mixture before wrapping up the tortilla.

Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 500g beef mince
• 1/2 tsp golden caster sugar
• 1 tbsp white wine vinegar
• 400g tin of chopped tomatoes
• 400g canned black beans or kidney beans
• 8 flour tortillas
• 500g cooked rice

Method

1. Heat the oil in a large frying pan or casserole dish and fry the onions for about 8 minutes, then add the garlic, spices and oregano and cook for a further minute. 
2. Crumble over the mince and cook for 5 minutes until browned all over. Stir in the sugar and leave for a minute, then pour in the vinegar and the tomatoes.
3. Simmer for 5 minutes, then tip in the beans along with the water they are in from their can. Season, stir and  simmer everything for 20 minutes until the beef is in a thick gravy. 
4. To make the burritos, heat the tortillas according to the instructions on their pack. Pile some cooked rice and beef mixture along the centre of each tortilla.
5. Fold over the ends, and secure by rolling it up to seal. 

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Italy meets Mexico! These pizza quesadillas are ideal for a Saturday night homemade takeaway, and also make fantastic leftovers for lunch boxes.

Ingredients

• 4 flour tortillas
• 1 tin of chopped tomatoes
• 1 small onion, chopped
• 2 cloves of garlic
• Handful of fresh oregano
• Handful of fresh basil
• 100g grated mozzarella cheese
• 4 slices of prosciutto, diced

Method

1. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4, and line a baking tray with parchment.
2. In a blender, add the chopped tomatoes, onion, garlic, oregano and basil and pulse until you have a smooth sauce. Leave to one side.
3. Lay two tortillas side by side on the prepared baking tray, and spread each one with 4 tbsp of the sauce. Sprinkle with equal amounts of mozzarella and prosciutto, and then lay the remaining two tortillas on top of each prepared one.
4. Bake for 10 minutes, until the cheese is melted and the tortillas a golden brown. Slice into quarters and serve.

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A twist on the traditional Friday night favourite. The cod’s batter is made using coconut milk for a smooth, flavourful, crispy coating. Serve with chips and homemade tartar sauce for a meal all the whole family will love.

Ingredients

• 600g boneless, skinless cod loins
• 75g plain flour
• 1 egg
• 100ml coconut milk
• 1 tsp baking powder
• Vegetable oil, for frying

For the tartar sauce:

• 3 tbsp mayonnaise
• 3 tbsp Greek yoghurt
• 4 small cornichons
• 1 tbsp capers, drained
• 1 tbsp dill, chopped
• 2 tbsp flat leaf parsley, chopped

To serve:

• Oven baked chips
• 2 lemons, quartered

Method

1. Cut the fish into four equal-sized pieces and season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some sea salt until you have a smooth, thick batter.
2. In a small bowl, mix together the tartar sauce ingredients and set aside.
3. Add the vegetable oil into a large wok (to a depth of about 2cm) and heat. When it has come to temperature, fry the fish in batches, dipping each piece into the batter before carefully lowering into the oil. 
4. Fry for 2-3 minutes until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
5. Serve with the chips, tartar sauce and lemon wedges.

A barbecue staple, with a twist. Packed full of flavour, these are also a great way to get some veg into your kids!

These can be made up to two days in advance and kept refrigerated and tightly covered.

Ingredients

For the burgers:

• 1 red pepper, cut into quarters
• 2 tbsp olive oil
• 400g lean beef mince
• 1 egg
• 1 carrot, coarsely grated
• 50g bread crumbs
• 40g cheddar, finely sliced

To serve:

• 6 floury rolls, halved
• 3 tbsp mayonnaise
• 1/4 cucumber, sliced

Method

1. Heat your oven to 200°c/180°c Fan/Gas Mark 6. Place the pepper on a baking tray and rub with 1/2 tbsp of oil. Roast in the oven for 30 minutes, turning halfway through. Remove and allow to cool slightly before chopping.
2. Add the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Wet your hands and shape the meat mixture into six equally sized burgers.
3. Heat the remaining oil in a large, heavy based, non stick frying pan over a medium heat (or place on a ‘white-hot’ barbecue grill) and fry the burgers for 5-6 minutes on each side until cooked through. 
4. Top with the slices of cheddar, and allow to melt over the burgers whilst they come to the end of their cooking time. 
5. Spread the rolls with the mayonnaise, add the burgers and top with the cucumber slices.

If you’re planning on firing up the barbie this weekend, then this recipe for spare ribs will be a guaranteed hit with your guests.

The ribs can be kept uncooked in their marinade for up to three days, if tightly covered. They can also be kept frozen for several months.

Ingredients

• 2kg pork spare ribs
• 1 bunch of spring onions, finely chopped
• 1 chilli, deseeded and finely chopped
• 4 cloves of garlic, crushed
• 6 tbsp dark rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp dijon mustard
• 1 tsp ground allspice
• Extra spring onions to garnish, chopped

Method

1. Tip the ribs into a large bowl and throw in the spring onions, chilli and garlic. Now spoon over all of the remaining ingredients, and season with salt and pepper.
2. Using your hands, turn the ribs over and over until they are well coated in the marinade.
3. Cook the ribs over a moderate heat using a griddle pan (or chuck them on a ‘white hot’ barbecue!) and cook for 25-30 minutes depending on their size, turning them frequently and brushing them with the sauce.
4. Grab a saucepan, and add any left over bbq sauce you might have and bring it to a gentle boil, then pour over the ribs just before serving. Garnish with the extra spring onions.

Consisting of just five ingredients, these koftas are ridiculously easy to make and will soon become a staple of any barbecue party.

If using wooden skewers, soak them for an hour first so that they won’t catch on the grill.

Ingredients

• 500g lamb mince
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 garlic cloves, crushed
• 1 tbsp fresh mint, chopped

Method

1. Add all of the ingredients into a bowl, and mix together until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand, shaping them into ovals. 
2. Thread the meatballs onto four skewers (two on each) and brush with oil.
3. Heat a griddle pan until you can feel a good heat rising, and cook for 3-4 minutes on each side. Do not turn until the meat is well sealed, otherwise the meat may stick to the pan.
4. Season and set aside. Serve with flat breads and Greek yogurt.

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Warm and comforting, this beef chilli is perfect for hunkering down on a rainy day. Also fantastic for batch cooking, or for making a big pot for your family and friends to dig into at your next dinner party.

Ingredients

• 1 large onion, diced
• 1 red pepper, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 tsp chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 500g lean beef mince
• 1 beef stock cube
• 400g can chopped tomatoes
• 1/2 tsp dried marjoram
• 2 squares of good quality dark chocolate
• 2 tbsp tomato puree
• 410g canned red kidney beans

Method

1. Place a pan on the hob over a medium heat, and add the oil. Leave for a couple of minutes until hot, then add in the onion and cook for about 5 minutes, stirring frequently, until soft and slightly translucent
2. Add the garlic, red pepper, chilli powder, paprika and cumin. Give everything a good stir, then leave all of your ingredients to get acquainted for another 5 minutes, stirring occasionally
3. Turn the heat up a bit and add in the beef mince, breaking it up with a wooden spoon as it cooks. Keep stirring for about 5 minutes until there are no more visible pink spots on the mince.
4. Boil a kettle and add the beef stock cube into 330ml of hot water, then add this to the mince mixture
5. Follow with the chopped tomatoes, dried marjoram and dark chocolate, then season to taste. Squirt in the tomato puree and stir well
6. Bring everything to a gentle boil, then turn the heat down and clamp a lid on the pan. Leave to simmer for 20 minutes, checking and stirring occasionally to ensure nothing is sticking to the bottom of the pan
7. Drain and rinse the kidney beans, and then stir into the chilli. Bring to the boil again, then gently simmer without the lid on for a further 10 minutes
8. After this time, put the lid back on and allow to stand for 10 minutes before serving with plain rice.

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This exquisite, fragrant, creamy curry is the perfect Saturday night stay-at-home recipe. Quick and easy to make, it’s guaranteed to be a sure fire hit with all the family.

To get the sauce even creamier, allow the curry to sit off the heat for a few minutes once it has cooked.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai green curry paste
• 1 tbsp soft dark brown sugar
• 750g chicken breast, cut into chunks
• 1 lime
• 400ml tin of coconut milk
• 1 tbsp fish sauce
• Large handful of coriander, roughly chopped
• 1 red chilli, sliced
• Jasmine rice

Method

1. Heat the oil in a wok and add the green curry paste and sugar. Cook over a fairly high heat for about one minute, stirring constantly.
2. Reduce the heat slightly and stir in the chicken along with the zest of the lime, until covered in the paste. Add the coconut milk and fish sauce, and bring to a simmer. Allow to cook for 25-30 minutes until the sauce has thickened slightly. 
3. Stir in the coriander and the juice from the lime. Check for seasoning and add more fish sauce if required.
4. Serve with the fragrant jasmine rice, and the chilli scattered over the top.

Lead image: musicphone1 via Getty images.

A sure fire hit at any barbecue, these chicken burgers are grilled in cajun spices, studded with slices of avocado and topped with bacon and cheese. Truly sensational!

In you’re a bit of a fire-eater, you can make these even spicier by adding a teaspoon of Sriracha to the mayonnaise.

Ingredients

For the burgers:

• 4 chicken breast fillets, skinless
• 2 tbsp olive oil
• 4 rashers of smoked bacon
• 2 avocados
• 4 ciabatta rolls
• 4 thin slices of mature cheddar
• 4 small handfuls of baby spinach
• Mayonnaise, optional

For the Cajun seasoning:

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika

Method

1. Start by mixing the Cajun seasoning spices together with some black pepper and salt, then set aside in a large dish.
2. Put your grill on high. Lay the chicken breasts on a board and cover with a layer of cling film. Using a rolling pin, lightly bash them to flatten them out to a depth of about 3cm. Remove the cling film and drizzle half the olive oil over the top, then toss them in the dish of Cajun seasoning.
3. Heat the remaining oil in a large frying pan and sizzle the chicken for about 5 minutes on each side until firm. Push them to one side of the pan, and fry the bacon for a few minutes until cooked.
4. While the chicken is cooking, stone and peel the avocados, then slice horizontally. Toast the tops of the buns (cut sides only) under the grill, add the cheese, and grill again until it has melted.
5. Assemble the burgers by spreading the buns with mayonnaise. Top the bottom half of the bun with spinach, then a rasher of bacon. slice the chicken about half way down in intervals, and add the avocado into these slices. Top with the cheesy bun, press down lightly and serve!

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Ditch the takeaway and make the nation’s favourite curry at home instead! For a spicier kick, try adding some fresh chillies or 1 tsp of chilli powder to the mix!

Ingredients

• 4 chicken breasts
• 2 garlic cloves, crushed
• 2.5cm piece of root ginger
• 400g tin of chopped tomatoes
• 4 tbsp Greek yoghurt
• 1 onion, chopped
• 2 tbsp vegetable oil
• 2 tbsp masala curry paste
• 1 tbsp plain flour
• 50ml water
• 3 tbsp chopped coriander

Method

1. Place the tomatoes, garlic, ginger and yoghurt into a blender or food processor and blitz until you have a smooth mixture.
2. Heat the oil in a large frying pan and add the chopped onion. Fry over a medium heat for 3-4 minutes, constantly stirring.
3. Stir in the masala curry paste and fry for a further minute over a medium heat.
4. Add the tomato mixture and chicken to the pan and mix together, then season well with salt and pepper.
5. In a separate bowl, mix the flour and water together, then add this to the pan off the heat and stir well.
6. Return the pan to the heat and bring to a boil, stirring constantly. Reduce to a gentle heat, then cover and cook for 15 minutes.
7. Sprinkle in the chopped coriander and serve immediately along with rice or cous cous.

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Equally ideal for sharing of for solo dining, these nachos are a great accompaniment to any Friday night in front of a good movie.

For an even spicier kick, try using chilli oil instead of regular olive oil when cooking the beef.

Ingredients

• 1 red onion, chopped
• 2 cloves of garlic, minced
• 500g beef mince
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp cinnamon
• 2 tbsp tomato puree
• 400g tin of chopped tomatoes
• 200g tortilla chips
• 2 red chillies, sliced
• Grated cheddar cheese, amount to suit your personal preference
• Sour cream and coriander to serve, optional

Method

1. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4. In a saucepan, heat 2 tsp of olive oil and add the chopped onion and minced garlic. Fry for 4-5 minutes until soft.
2. Increase the heat and add the beef, stirring until browned. Add the tomato puree and spices, and allow everything to get acquainted for a minute or two before tipping in the chopped tomatoes along with a splash of water.
3. Bring the pan to a simmer, then lower the heat and allow to cook gently for 30 minutes.
4. Meanwhile, lay your tortilla chips on a baking tray and pop these in the oven 10 minutes before the beef mixture is done cooking.
5. In a large bowl or plate, layer the chips with the chilli beef and cheese, and top with the sour cream, chillies and coriander.

Lead image: Mizina via Getty images.

This boozy pasta dish might sound rich (and it is) but it’s actually surprisingly delicate at the same time. The red wine really gives it some depth and, as long as you have the time, the pork will be super tender.

Any large saucepan will do, but for best results we’d suggest going for a heavy based cast iron pan. Serve with any type of pasta for a meal all the family will love!

Ingredients

• 45ml olive oil
• 1 kg pork shoulder, trimmed of all visible fat and cut into cubes
• 1 white onion, roughly chopped
• 2 garlic cloves, crushed
• 1 tsp paprika
• 1 tsp cumin
• 1 carrot, peeled and chopped
• 1 tin of chopped tomatoes
• 1 tbsp tomato puree
• 250ml red wine
• 250ml beef stock

Method

1. Heat the oil in a large, heavy based pan over a medium heat and brown the meat on all sides. Remove from the heat and place to one side.
2. Gently cook the onion for around 5 minutes until soft, then add in the garlic, paprika and cumin and give it a good mix. Cook for 2 minutes.
3. Add the carrots, tomatoes and tomato puree to the pan and give everything a good stir. Return the meat to the pan, pour over the red wine and bring everything to a simmer for around 10 minutes.
4. Pour in the stock, bring back to a simmer. Bring the heat to it’s lowest setting, and let everything cook gently for around 90 minutes, adding a little water during cooking if necessary.
5. Check for seasoning, and serve with your choice of pasta.

Lead image: zkruger via Getty images.