Chicken Tikka Masala

Chicken tikka masala has become one of Britain’s favourite takeaways. Made up of chicken marinated in spices and yogurt.


Chicken breast, onion, lemon, tomato, yoghurt, olive oil, ginger, garlic, cumin, paprika, chilli powder, garam masala, coriander, turmeric.

Ragatoni with Beef Ragu




450g lean beef mince (5% fat or less)

4 rashers smoked back bacon, all visible fat removed, chopped

2 garlic cloves, crushed

1 leek, finely chopped

1 red pepper, deseeded and chopped

2 carrots, peeled and chopped

1 tsp dried oregano

A large handful of fresh basil, finely chopped

400g can chopped tomatoes

350g dried pasta


  1. Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.

  2. Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.

  3. Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.

Turkey, Bacon & Thyme Hotpot

900g potatoes, peeled and cut into chunks
1tbsp Olive Oil
2 leeks, sliced
250g smoked back bacon, all visible fat removed and chopped
450g British turkey breast fillet, cut into pieces
A small handful of fresh thyme,
chopped 200g mushrooms, sliced
285ml chicken stock
1 level tbsp chicken gravy granules
425g carrots, cut into sticks
Salt and freshly ground black pepper
  • Place the potatoes in a large saucepan of water and bring to the boil. Cover, then cook for 20 minutes, until tender.
  • Meanwhile, add the olive oil to the pan, then cook the leeks and bacon for 5 minutes over a high heat. Add the British turkey, thyme and mushrooms and continue to cook over a high heat for a further 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook gently over a low heat for 5 minutes.
  • Drain the potatoes in a colander and leave to steam dry for a few minutes. Meanwhile, cook the carrots in a pan of water for 5 minutes.

I add the carrots and the unpeeled boiled potatoes to the pot. Alternatively you can mash the potato

Chicken Jalfrezi


1 large bottled roasted red pepper in brine, drained

2 medium onions, 1 roughly chopped and 1 sliced

30g root ginger, peeled and roughly chopped

4 large garlic cloves

1 small red pepper, deseeded and sliced

1 small yellow pepper, deseeded and sliced

2 tsp hot curry powder

2 tsp garam masala

230g can chopped tomatoes

4 tbsp tomato purée

1 chicken stock cube, crumbled

700g skinless and boneless chicken breasts, cut into bite-sized pieces

10g fresh coriander, chopped

salt and freshly ground black pepper

  • Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.

  • Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.

  • Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.

  • Add the chicken and simmer for 10 minutes or until the chicken is cooked through.

  • Stir through the coriander, season to taste

Serve hot with rice and or vegetables