Chef Savvy

  Method 1 Ingredients ½ small jar mayonnaise 1 tsp mild curry powder 2 cooked chicken breasts, skin removed 2 peaches, thinly sliced For the crostini bases 4 thin baguettes splash olive oil STEP 1 Mix together the mayonnaise and curry powder. Tear the chicken into thin strips with your fingers and cut up the peaches – you can do this up to 2 days before. Keep in the fridge until needed. To serve, spoon some of the mayonnaise mixture over the crostini, lay chicken pieces on top and finish with a couple of peach slices. STEP 2 For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days. Method 2 ​Ingredients: - 2 cups cooked chicken, shredded - 1/2 cup mayonnaise - 1/4 cup Greek yogurt -...

  Method 1 Ingredients 500g frozen chopped chargrilled vegetables 250g tub ricotta 130g pack roast turkey slices 270g pack filo pastry (7 sheets) STEP 1 Heat oven to 200C/180C fan/gas 6. Fry the veg in 1 tbsp olive oil for 8-10 mins. Chop the turkey, mix with the veg and ricotta, and season well. Oil a work surface and overlap 4 filo sheets to create a 40 x 60cm rectangle. Brush with oil and layer the remaining sheets on top. Spoon the filling along the bottom third, fold in the short edges, roll up and twist into a spiral. Brush with a little more oil and bake on a non-stick tray for 45 mins. Method 2 ingredients: - 1 pound ground turkey - 1 onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes - 1 cup shredded cheddar cheese - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 package of refrigerated pie crusts Here's how you can make the turkey twist pie: 1. Preheat your oven to 375°F (190°C). 2. I...

  Method 1 Ingredients 250g halloumi cheese spinach 2 large oranges mint, leaves only STEP 1 Slice the halloumi and griddle for 3-4 mins each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any orange juice from the chopping board into a bowl, and squeeze the pith to get juices from there too. Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning. Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads. Method 2 Ingredients: - 200g halloumi cheese, sliced - 4 cups fresh spinach leaves - 1/2 cup cherry tomatoes, halved - 1/4 cup sliced red onion - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - Salt and pepper to taste Instructions: 1. Heat a non-stick pan over medium heat. Add the sliced halloumi and cook for 2-3 minutes on each side, or until golden brown. 2. In a large bowl, comb...

  Method 1 Ingredients 4 chicken breasts 3tbsp medium spice piri-piri sauce 300g tub coleslaw 4 pitta breads STEP 1 Chop the chicken into 2cm cubes and toss in the piri-piri sauce. Heat the grill to high, push the chicken onto four skewers and grill on all sides for 10-12 mins in total or until cooked through and a little charred. Meanwhile, warm the pittas in a toaster. STEP 2 Slice the pittas in half, stuff with the coleslaw, then slide the chicken from the skewers and add to the pittas. Method 2 Ingredients: - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon chili powder - Salt and pepper, to taste - Juice of 1 lemon - 2-4 pitta breads - Lettuce, tomatoes, and any other desired toppings for serving Instructions: 1. In a bowl, mix together the olive oil, garlic, smoked paprika, cumin, oregano, chili powder, salt, pepper, and lemon juice to create...

  Method 1 Ingredients pork meatballs 500g pack orzo pasta asparagus, sliced in half lengthways 200g tub crème fraiche STEP 1 Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well. Method 2  Ingredients: - 1 lb of ground meat (such as beef, pork, or turkey) - 1 cup of orzo pasta - 1 bunch of asparagus, trimmed and cut into small pieces - 1 onion, chopped - 2 cloves of garlic, minced - 1 can of diced tomatoes - 1 cup of beef or vegetable broth - 1 teaspoon of dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving Here's how to make it: 1. In a large skillet, brown the ground meat over medium-high heat until cooked through. Remove from the skillet and ...

  Method 1 Ingredients 2kg tomatoes - cherry, plum or ordinary - roughly chopped 250g smoked bacon, cut into strips, or cubetti di pancetta 2 red chillies 500g bucatini 200g pecorino, grated STEP 1 Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen. STEP 2 Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins. STEP 3 Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese a...

  Method 1 Ingredients 1 onion 2tbsp olive oil knob of butter 6 rashers streaky bacon, chopped 300g risotto rice 1l hot vegetable stock 100g frozen peas freshly grated parmesan, to serve STEP 1 Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). STEP 2 Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp. STEP 3 Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender. STEP 4 Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. STEP 5 Serve sprinkled with freshly grated parmesan and freshly ground black pepper. Method 2 Ingredients: - 6 slices of bacon, chopped - 1 cup of arborio rice - 4 cups of chicken or vegetable broth - 1 small onion, finely chopped - 2 cloves of garlic, minc...

 Method 1 Ingredients 4 salmon fillets sunflower oil, or any oil suitable for frying 1 fajita kit 2 avocados 2 limes STEP 1 Coat the salmon in 1 tbsp oil and the fajita spice mix. Add 1 tbsp oil to a frying pan and fry for 8 mins until blackened. STEP 2 Mash the avocados with a fork, season and squeeze over the juice of 1 lime. Serve the salmon in large flakes with the tortillas, avocado, salsa and the other lime, cut into wedges. Method 2 Ingredients: - 1 lb salmon fillets - 1 tbsp paprika - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp cumin - 1 tsp chili powder - 1/2 tsp cayenne pepper - Salt and pepper to taste - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 onion, sliced - 1 tbsp olive oil - Tortillas - Optional toppings: salsa, guacamole, sour cream, shredded cheese Instructions: 1. In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper, salt, and pepper. 2. Rub the spice mixture onto both sides of the salm...

 Method 1 Ingredients 3 large mixed peppers, halved oil, for drizzling rice, cooked black beans, drained and rinsed 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like) 150g fresh guacamole STEP 1 Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins. STEP 2 Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a roasting tin for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them. STEP 3 If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise. STEP 4 Combine the rice and beans. STEP 5 For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an additional 10-15 mins, until the cheese has melted, and the filling is hot. STEP 6 For the a...

 Method 1 Ingredients oil, for frying 6 sausages (we used Italian sausages with herbs and fennel) tomatoes with garlic & basil 200g baby spinach 500g spinach & ricotta ravioli (or any flavour you like) 75g mixture of grated cheddar and mozzarella  STEP 1 Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins. STEP 2 Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can. STEP 3 Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all th...

  Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...

  Method 1 Ingredients 90g self-raising flour, plus extra for dusting 8tbsp thick natural yogurt (such as Greek-style) 2tbsp olive oil, or rapeseed oil 200g long-stemmed or regular broccoli, cut into florets if regular 1tbsp harissa, plus extra to serve (optional) 2 eggs STEP 1 Weigh the flour into a bowl and add half the yogurt and a large pinch of salt. Mix to form a wet dough. Cover with a tea towel and leave to rest for 10 mins. STEP 2 Meanwhile, heat ½ tbsp of the oil in a large non-stick frying pan over a medium-high heat and fry the broccoli for 3 mins, then pour in 70-100ml water and cook for 3-4 mins more until tender and slightly charred (the water helps the broccoli steam while it cooks). STEP 3 Mix 1 tbsp of the oil with the harissa. Once the broccoli is cooked, remove from the heat and stir through the harissa oil, tossing to coat. Season. Transfer to a plate and cover to keep warm. STEP 4 Cut the flatbread dough in half. Lightly dust the work surface with flour, then ...

 Method 1 Ingredients curry powder of your choice (we used madras) basmati rice chicken stock skinless smoked haddock frozen peas STEP 1 Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins. STEP 2 Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve. Recipe tip Adding extras If you have some coriander, roughly chop it and scatter over the finished dish. Eggs aren’t essential, but if you’re having this for brunch, poach eggs in simmering water for 2-3 mins and serve over the kedgeree. Or, boil eggs for 7 mins, then peel and halve before use them to top the kedgeree. Method 2 Ingredients: - 1 cup of basmati rice - 1 tables...

  Method 1 Ingredients 200g bag spinach leaves 175g jar sundried tomato in oil 100g feta cheese, crumbled 2 eggs 125g filo pastry STEP 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well. STEP 2 Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush wi...

  Method 1 Ingredients 125ml soy sauce 1 tsp onion granules ½ tsp garlic granules 1 tsp smoked paprika 20ml apple cider vinegar 50ml Shaohsing rice wine 20g piece of ginger, peeled and finely grated 5 garlic cloves, crushed 3 star anise 1 cinnamon stick 1-2 tsp chilli flakes, to taste 1 tbsp sunflower oil 150g golden caster sugar 5kg baby back pork ribs 2 spring onions, finely sliced pak choi, cooked white rice, sliced red chilli and pickled veg, to serve STEP 1 Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside. STEP 2 Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted. Continue to cook until the sugar has darkened and caramelised. Reduce the heat to low and pour in the soy sauce mixture (it may split at this stage, but will come together again as it ...