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Ingredients2 onions4 cloves of garlic5 cm piece of ginger2 yellow peppers1 organic chicken stock cube1-2 fresh red chill...
02/27/2022

Ingredients
2 onions
4 cloves of garlic
5 cm piece of ginger
2 yellow peppers
1 organic chicken stock cube
1-2 fresh red chillies
½ a bunch of fresh coriander , (15g)
1 teaspoon runny honey
1 level teaspoon ground tumeric
2 teaspoons curry powder
8 free-range chicken drumsticks
olive oil
1 x 400 g tin of chickpeas
1 teaspoon tomato purée
1 mug of basmati rice , (320g)
1 lemon
fat-free natural yoghurt , optional

Method
Peel the onions, garlic and ginger and deseed the peppers.
Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Ingredients1 eating apple100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)200 g porridge oats1...
02/27/2022

Ingredients
1 eating apple
100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)
200 g porridge oats
1 heaped tablespoon flaxseeds
500 ml unsweetened almond milk , or regular milk
1 large ripe banana
4 tablespoons natural yoghurt
1 handful of mixed nuts , (or use a handful of my Gorgeous granola for a sweeter pot)
2 handfuls of fresh raspberries or blueberries , or a mixture of both
runny honey , optional

Method
You will need: 6 portable pots with lids, plus spoons
Coarsely grate the apple on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds and milk, then mix well.
Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.
In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle.
Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries.
Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons!

Ingredients10 regular or blood oranges250 g runny honey3 large free-range eggs200 g ground almonds100 g fine polentaMeth...
02/08/2022

Ingredients
10 regular or blood oranges
250 g runny honey
3 large free-range eggs
200 g ground almonds
100 g fine polenta

Method
Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too.
Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.
Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine.
Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges.
Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml).
Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.
To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in

Ingredients125 g unsalted butter , plus extra for greasing (at room temperature)2 large free-range eggs4 ripe bananas2 t...
02/08/2022

Ingredients
125 g unsalted butter , plus extra for greasing (at room temperature)
2 large free-range eggs
4 ripe bananas
2 tablespoons runny honey
2 tablespoons unsweetened apple juice
250 g self-raising flour , plus extra for dusting
1 big pinch of ground cinnamon
50 g pecans , optional

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
In a large bowl, use a wooden spoon to beat the soft butter until creamy.
Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fu

IngredientsFLATBREADS350 g self-raising flour , plus extra for dusting1 teaspoon baking powder350 g natural yoghurtGARLI...
01/20/2022

Ingredients
FLATBREADS
350 g self-raising flour , plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt
GARLIC AND HERB BUTTER (OPTIONAL)
2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter

Method
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

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