Chef Savvy

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

  Method 1 Ingredients 6 boneless, skinless chicken thighs (about 500g/1lb 2oz) 2 tbsp olive oil 1 tsp fennel seed crushed 1 tsp ground cumin 1 tsp sweet smoked paprika (pimenton) 1 garlic clove crushed 1 tsp red wine vinegar smoky aïoli to serve (see tips below) step 1 You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate. step 2 Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like. RECIPE TIPS SMOKY AïOLI Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice. Method 2 🧺 Ingredients (serves 4) For the chicken: 600g chicken breast or th...

  Method 1 Ingredients 2 tbsp olive oil 1 lemon thinly sliced 1 tsp caster sugar 2 garlic cloves chopped 1 tsp chilli flakes 165g peeled raw king prawns crackers or toasted bread, to serve For the tahini yogurt 200g thick Greek-style yogurt 30g tahini 1 lemon juiced step 1 For the tahini yogurt, combine the ingredients with a splash of water, season well and mix until creamy. Spoon onto a serving plate. step 2 Heat the oil in a large frying pan over a medium heat and cook the lemon slices in a single layer for 4-5 mins. Sprinkle in the sugar and cook for 3-4 mins more, stirring often until sticky and caramelised. Stir in the garlic, chilli flakes and prawns, and cook for 2-3 mins until the prawns are cooked through. step 3 Spoon the prawns over the yogurt and serve with crackers or bread. Method 2 🍤 Sticky Prawns with Caramelised Lemons & Chilli on Tahini Yogurt ⏱️ Ready in: 25–30 minutes Serves: 2–3 as a main or 4 as a starter 🛒 Ingredients: For the sticky prawns: 300g raw p...

  Method 1 Ingredients 4 tbsp hoisin sauce plus extra to serve 1 pork fillet (about 400g), fat and sinew trimmed 4 egg noodle nests 3 tsp sesame oil 300g kale spring greens or swiss chard, chopped 100g spring onions sliced 200g frozen podded edamame beans or peas, defrosted 1 tbsp sesame seeds 2 tsp low-salt soy sauce 1 tbsp rice vinegar step 1 Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins. step 2 Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame s...

  Method 1 Ingredients 100g butter 4 tbsp extra virgin olive oil 5 garlic cloves thinly sliced 1 red chilli sliced 1 tsp sweet smoked paprika 80ml dry sherry 600g extra-large raw tiger prawns peeled and deveined 1 lemon halved 1 handful of flat-leaf parsley leaves picked and chopped crusty bread to serve step 1 Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika and sherry in a small pan set over a high heat. Season well and bubble for 2 mins. step 2 Put a square 45cm sheet of foil shiny-side down on a work surface. Lay an equal-sized sheet of baking parchment on top, then fold the foil and parchment in half together, with the foil on the outer side. Seal at the shorter sides by folding the edges over a few times and pressing them firmly. Spoon the prawns into the parcel through the open top and pour in the melted butter mixture. Fold the parcel edges together along the open top to seal it fully. step 3 When the coals of the barbecue are ashen, place t...

  Method 1 Ingredients 1 large sweet potato skin left on, scrubbed and cut into medium chunks 1 cauliflower cut into large florets, stalk diced 1 tbsp garam masala 3 tbsp groundnut oil 2 garlic cloves 200g puy lentils thumb-sized piece ginger grated 1 tsp Dijon mustard 1½ limes juiced 2 carrots ¼ red cabbage ½ small pack coriander step 1 Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked. step 2 Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain. step 3 Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir an...

  Method 1 Ingredients 1 red onion finely chopped 1 tbsp sunflower oil 1 red pepper deseeded and diced 200g basmati rice 450ml chicken stock 400g can kidney bean rinsed and drained 4 turkey steaks 2 tsp Cajun seasoning 5 140g fresh pineapple (or 220g can pineapple rings, drained) ½ green chilli finely chopped juice 1 lime step 1 Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed. step 2 Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoo...

  Method 1 Ingredients For the fondue 2 tbsp cider vinegar 1 tsp cornflour 250g cheddar grated 250g gruyère grated 3 tbsp crème fraîche Suggestions for dipping 4 thick slices bread such as sourdough, chopped into chunks 2 tbsp olive oil 2 carrots cut into batons 2 peppers deseeded and cut into strips 2 celery sticks, thickly sliced 200g pack mini salami or 1 thin salami cut into bite-size chunks step 1 Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm. step 2 To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp. step 3 To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it. Method 2 🧺 Ingredie...

  Method 1 Ingredients For the parmesan pastry 140g butter 225g plain flour 50g freshly grated parmesan 1medium egg beaten with 1 tbsp milk For the filling 2 tbsp olive oil 1 red onion finely chopped 2 garlic cloves finely chopped 100g dry cure streaky bacon or pancetta, cubed 4medium eggs 284ml pot whipping or double cream 3 tbsp snipped chives 500g frozen cooked shelled mussels thawed and drained, or 2kg/4lb 8oz fresh mussels 200g ripe brie rind removed and cubed 200g mixed salad leaves to serve 2-3 tbsp bought or homemade vinaigrette to serve step 1 Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr. step 2 Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tin...

  Method 1 Ingredients 8 chicken drumsticks 3 tbsp olive oil 1 tsp garlic paste 1 tsp ginger paste 1 tsp garam masala 1 tsp turmeric 150ml pot natural yogurt 500g new potatoes halved 4 large tomatoes roughly chopped 1 red onion finely chopped small pack coriander roughly chopped step 1 Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4. step 2 Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden. step 3 Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side. RECIPE TIPS TO FREEZE Cool, then transfer leftovers to containers. Freeze for up to two months, defrost in the fridge and reh...

  Method 1 Ingredients 100g dried red lentils 3 tbsp sunflower oil 1 large onion finely chopped 6 garlic cloves chopped or grated thumb-sized piece of ginger peeled and chopped or grated ¼ tsp ground turmeric ¼ tsp chilli powder (we used Kashmiri chilli powder) 1 tbsp cumin seeds 1 tbsp ground coriander 1 tbsp tomato purée 1 tsp tamarind paste or lemon juice (optional) 400g can chopped tomatoes or passata 1 chicken or vegetable stock cube 1 tbsp garam marsala 200g raw or cooked prawns (we used tiger prawns) green chillies coriander and pickled red onions (see tips), to serve step 1 Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tama...