Chef Savvy

  Method 1 Ingredients 1 ½ tbsp groundnut oil 500g pork shoulder steaks cut into bite-sized chunks 2 shallots finely chopped 1 tbsp finely grated ginger 1 red chilli deseeded and finely chopped 75g brown sugar 1 tbsp fish sauce plus extra to taste 1-2 tsp chilli sauce (we used sriracha) 4 spring onions halved and shredded lengthways steamed rice to serve pak choi to serve step 1 Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside. step 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a ...

  Method 1 Ingredients 140g Thai rice noodle 1 carrot ½ cucumber 2 cooked chicken breasts shredded 50g radish thinly sliced ½ red onion finely sliced small bunch mint leaves picked 25g natural roasted peanut roughly chopped For the dressing 1 small red chilli deseeded and finely chopped zest and juice 1 lime 1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil step 1 To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing. step 2 Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve. Method 2 Ingredients: - 1 pound of chicken breasts, cooked and shredded - 1 head of lettuce, chopped - 1 cucumber, ju...

  Method 1 Ingredients 400g boneless and skinless chicken thighs 4 tsp butter softened 2 tsp vegetable oil 2 medium baguettes 6 tsp mayonnaise 8 tsp coarse pâté ½ cucumber deseeded and cut into matchstaicks small handful of coriander small handful of mint leaves 2 spring onions cut into matchsticks ½ red chilli sliced 2 tsp crispy fried shallots large pinch of crushed black peppercorns (optional) For the carrot & daikon pickle 125ml rice wine vinegar 125g granulated sugar 125g carrots cut into matchsticks 125g daikon cut into matchsticks For the chicken marinade 1 tbsp light soy sauce 1 tbsp oyster sauce 2 tsp rice vinegar 1 tsp fish sauce 2 tsp granulated sugar 3 tsp honey 2 tbsp finely chopped lemongrass stalks (2-3 stalks) 2 garlic cloves finely chopped or grated ½ tbsp finely chopped chillies (optional) ½ small red onion finely chopped 4 tbsp sesame oil step 1 First, make the carrot & daikon pickle. Heat the vinegar and sugar in a saucepan over a medium heat, stirring u...

  Method 1 Ingredients 50g golden caster sugar 1 tbsp Thai fish sauce 1 red chilli finely sliced large piece of ginger finely sliced 2 rainbow trout fillets 2 heads bok choi halved juice ½ lemon coriander sprigs steamed rice to serve step 1 Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down. step 2 Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice. Method 2 Ingredients: - 2 trout fillets - 1/4 cup of sugar - 1/4 cup of fish sauce - 1/4 cup of water - 2 cloves...

  Method 1 Ingredients 1 tbsp vegetable oil 3 shallots sliced 3 garlic cloves sliced 1 lemongrass stalk chopped 2.5cm piece ginger sliced 3 star anise 1 cinnamon stick 1 tsp coriander seeds ¼ tsp Chinese five spice ¼ tsp black peppercorns 1 tsp caster sugar 1 tbsp fish sauce 1.25 - 1.5 litres good quality fresh chicken stock 3 large chicken breasts (about 500g) To serve 450g rice noodles 4 spring onions finely sliced on an angle 1 carrot shredded or peeled into ribbon with a vegetable peeler 2 large handfuls (150g) mung bean sprouts large bunch coriander chopped small bunch mint leaves chopped 1 red chilli thinly sliced (optional) 2 tbsp crispy fried shallots (optional) 1 kaffir lime leaf tough central stalk removed, very finely sliced, (optional) 1 lime cut into wedges step 1 Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins). step 2 In a large saucepan, add the caramelised shallots and garl...

  Method 1 Ingredients 2 red onions finely chopped 1 celery stick finely chopped 1-2 tbsp rapeseed oil 4 carrots cut into fat pieces 12 chipolatas each halved 1 sweet potato peeled and cut into chunks 400g tin tomatoes 1 tbsp tomato purée or tomato and veg purée 1 thyme sprig 1 rosemary sprig 1 beef stock cube or stock pot step 1 Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too. step 2 Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes. step 3 Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the...

  Method 1 Ingredients 2 tbsp olive oil 1 onion finely chopped 3 garlic cloves crushed 2 tsp tomato purée 2 x 400g cans chopped tomatoes 1 tbsp red wine vinegar 1 tsp dried oregano pinch of chilli flakes (optional) 400g leftover roast turkey or chicken, shredded 400g dried pasta (we used penne) 6 leftover pigs in blankets 125g ball of mozzarella or 100g grated mozzarella 25g parmesan or strong cheddar, grated step 1 Heat the oil in a pan over a low-medium heat and fry the onion for 8-10 mins until softened and starting to caramelise. Stir in the garlic and tomato purée, and cook for 1-2 mins more. Tip in the chopped tomatoes, vinegar, oregano, chilli and 2 tsp sugar, then season well and bring to a simmer. Swill out the tomato cans with a splash of water and stir this into the sauce, then partially cover the pan with a lid and cook for 15-20 mins until the tomatoes have reduced to a rich sauce. Crush any large pieces of tomato with a vegetable masher, if you like. Stir through the ...

  Method 1 Ingredients 1 tbsp rapeseed oil 1 onion finely chopped 2 carrots finely diced 2 celery sticks finely diced 2 garlic cloves thinly sliced 500g carton tomato passata 2 tbsp chopped parsley For the meatballs 400g lean mince turkey 4 tbsp porridge oats pinch paprika 1 garlic clove crushed spray of oil step 1 Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker. step 2 To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice o...

  Method 1 Ingredients 100g pancetta 50g pecorino cheese 50g parmesan 3 large eggs 350g spaghetti 2 plump garlic cloves peeled and left whole 50g unsalted butter sea salt and freshly ground black pepper step 1 Put a large saucepan of water on to boil. step 2 Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together. step 3 Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside. step 4 Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). step 5 Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. step 6 While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. s...

  Method 1 Ingredients 150ml pot natural yogurt 3 eggs beaten 1 tsp vanilla extract 175g golden caster sugar 140g self-raising flour 1 tsp baking powder 100g ground almond 175g unsalted butter melted For the white chocolate frosting 100g white chocolate 140g unsalted butter 140g icing sugar step 1 Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle. step 2 Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. step 3 White chocolate frosting: Melt the chocolate in the microwave on Hig...

 Method 1 Ingredients 1.5-1.8kg unsmoked boneless gammon joint 2l cola (not diet) 1 carrot peeled and chopped 1 onion peeled and quartered 1 stick celery chopped 1 cinnamon stick ½ tbsp peppercorns 1 bay leaf For the glaze 150ml maple syrup 2 tbsp wholegrain mustard 2 tbsp red wine vinegar pinch of ground cloves or five-spice step 1 Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf. step 2 Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered. step 3 Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern. step 4 Mix the maple syrup, mustard,...

  Method 1 Ingredients 2 tbsp olive oil 1 tsp coriander seeds 1 tsp cumin seeds plus extra to garnish ½ tsp ground turmeric ½ tsp mustard seeds 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced 2 plum tomatoes quartered 1.2l vegetable stock 1 tbsp lemon juice step 1 Heat oven to 220C/fan 200C/gas 7. step 2 In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds. step 3 Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well. step 4 Spread over a heavy baking sheet, then roast for 30 mins until tender. step 5 Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth. step 6 Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering. step 7 Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds. RECIPE TIPS NEED SOME MORE IDEAS? B...