Recipes

Spicy Pork Mapo Tofu

Start by chopping up the garlic, ginger and spring onion - it's a very quick dish, so you want everything ready for when you start cooking. Finely chop the garlic and ginger and slice the spring onions finely - you're going to use the white part to cook with and the green part to finish the dish, so reserve for later.

Get a wok on a medium high and add the pork mince, break it up in the pan and cook until you get some good colour on it. When nicely browned, add the garlic, ginger and white spring onion and cook for a further 2 mins, stirring occasionally.

Chicken Breast with Zesty Lemon and Mushroom Sauce

Place a large pan on a medium high heat. Season the chicken breasts and sear to get a nice golden colour. Remove from the pan when you have a nice colour and place to one side.

Add a small knob of butter and add the mushrooms and cook on a high heat until they start to brown, add the garlic and season well.

Cheat's Biriyani with Lamb Koftas by Barry Horne

Put a large pan on a medium high hob, add a good glug of vegetable oil and leave to heat.

Slice the onions and fry in the oil in batches until they start to caramelize, drain on some kitchen paper.

Get rid of the oil in the pan and, using the same pan, fry the lamb kofta to colour.

Chicken schnitzel with caper brown butter, mashed potato and fried egg by Barry Horne

Method:

Put a large frying pan on a medium high heat and add a good amount of vegetable oil, you need to be covering the bottom of the pan in order to get a good fry on the schnitzel.

When the oil is nice and hot ( but not smoking), take care and slowly lay the schnitzel in the pan. Cook them in batches of two at time so not to overcrowd the pan.

Veal Escalopes with Mushrooms, Potatoes & Marsala

Cook for 2 mins and then add the Marsala and reduce by half, then add the beef stock and leave to reduce by half again and then add the cream.

Season the sauce and add back in the escalopes and half of your parsley and leave on a low heat to stay warm.

Meanwhile, in another pan, add a small amount of oil and add your diced potatoes, cook on a medium high heat for a minute, then add a good amount of butter and cook on a high heat, stirring often, until golden brown.

Season well with salt & pepper and then take off the heat and add the rest of your garlic and parsley and mix well.

Lamb Tikka Skewers with Raita and Tabbouleh

Start with the tabbouleh as this can be served at room temp. Rinse the bulgar wheat in a sieve and transfer to a heatproof bowl, boil a kettle and pour over 200ml, cover with cling film and leave to soak for 25-30 mins.
When the bulgar wheat has soaked up all the liquid, remove the cling film and add finely chopped parsley, mint and shallot, sun dried tomatoes and deseeded and diced cherry tomatoes.