This robust and flavorful curry chicken salad sandwich is made with a mixture of Greek yogurt and mayonnaise so it has a much lighter taste with more health benefits than your typical calorie packed chicken salad. Greek yogurt not only provides a nice tangy bite, but it’s also full of probiotics and live cultures that help aid digestion and speed up metabolism.  We recommend using this curry chicken salad as a sandwich recipe between two toasted slices of a pumpkin bagel (for a hint of sweetness), a drizzle of sriracha (for heat), a few cucumbers (for crunch, and lastly, a handful of kale leaves (for … Continue reading CURRY CHICKEN SANDWICH


One thing to make clear right away: there isn’t one perfect way to cook a steak. Different cuts and sizes of steak with varying degrees of marbling and fatty edges make a one-size-fits-all solution to this meatiest of questions pretty much impossible. How to cook the perfect steak You’ll find heaps of complex and contradictory advice out there about how to cook the steak to beat all steaks. Jamie Oliver recommends creating a herb brush from woody herbs tied to a wooden spoon to dust enthusiastically over your sizzling steak, Harold McGee swears by wrapping the meat in clingfilm and submerging in hot … Continue reading HOW TO COOK STEAK


2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups) 1 clove garlic, peeled and smashed 1 spring onion (white and green parts), thinly sliced 3 tablespoons extra-virgin olive oil, plus additional for brushing 2 teaspoons red wine vinegar 2 teaspoons salt, plus additional for seasoning Freshly ground black pepper 1/3 cup torn fresh basil 3 tablespoons roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh flat-leaf parsley 4 chicken paillards, about 6 ounces each Prepare an outdoor grill with a hot fire. Toss the tomatoes, garlic, spring onion, the 3 tablespoons olive … Continue reading CHICKEN PAILLARDS


POACHED EGGS Before we begin to talk about how to poach eggs, I think it is appropriate to clear up a few myths and mysteries that surround the whole subject. I met someone recently who said they had been to six leading kitchen shops and not one of them sold an egg poacher. My reaction was, ‘What a great leap for mankind.’ Egg poachers not only came out of the ark, but they never did the job anyway.  What they did was to steam and toughen the eggs, not poach them – and did you ever try to clean one … Continue reading POACHED EGGS


Ingredients 500g/1lb 2 oz lean beef mince 1 medium onion, finely chopped 2 celery sticks, trimmed and finely sliced 2 medium carrots, finely diced 2 cloves garlic, finely chopped 150g/5oz small portobello or chestnut mushrooms, wiped and sliced 1 tbsp plain flour 150ml/5 fl oz red wine 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 1 tsp caster sugar 1 tsp dried oregano or 1 tsp dried mixed herbs 2 bay leaves 375–450g/13oz-1lb dried spaghetti salt and freshly ground black pepper freshly grated Parmesan, for serving Recipe tipsHow-to-videos Method Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.  Dry-fry over a medium heat, stirring from time to time … Continue reading SPAG BOL


Ingredients 6 slices of bread, or 8 depending on size 150g of prawns, raw, de-veined 1 garlic clove, large 1 knob of ginger, thumb-sized 3 spring onions 1 red chilli, deseeded 1 egg 1 dash of soy sauce, (make sure you use gluten-free if making a GF version of this dish) 1 dash of sesame oil rice flour, just enough to bind the mixture so it’s not too sloppy sesame seeds oil, for deep frying (I used groundnut, but sunflower or vegetable will do the job) Method 1 Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the … Continue reading SESAME PRAWN TOAST