The old family favourite has never tasted so good! This has become a firm favourite in my family, especially for my niece and nephew who insist I cook it for them whenever they come to visit - and they are guaranteed to always go back for seconds!

I have always been obsessed with Italian cooking and lifestyle, but the one thing that I've always loved, is how food will bring the whole family together. This old authentic Italian recipe will take you and your family right into the heart of Italy, and will leaving everyone craving more.

The meat is incredibly rich, and the béchamel sauce is sumptuously creamy - with the special ingredient of nutmeg kicking it off to a whole other level. The one thing I really hate is when people use sauce out of a jar! There is no need for it, yes it's easy, but you lose so much flavour and they're generally pumped full of sugar. Those demonic Dolmio puppets are really going to hate me, but this recipe will show you just how easy it is to make a delicious fresh sauce from scratch!

To serve, anything goes really, whatever your preference of sides is. Personally I choose to keep it simple with some greens or maybe a fresh salad and some delicious garlic bread.


Ingredients:

• 12 Lasagne sheets
• 50g Parmesan, (grated)
• 50g Salted butter, (cubed)
• Salt + Pepper

For the meat sauce:

• Olive oil, (5 tbsp)
• 1 Red onion, (finely chopped)
• 1 Large carrot, (peeled + finely chopped)
• 2 Celery sticks, (peeled + finely chopped)
• 500g Mince beef
• 2 Glasses of red wine
• 700ml Passata
• Tomato puree, (1 tbsp)
• Fresh basil, (roughly chopped)

For the béchamel sauce:

• 100g Salted butter
• 100g Plain flour
• 1 litre full-fat milk
• 50g Parmesan, (grated)
• Ground nutmeg, (2 tsp) 

Method:

1. Making the meat sauce - Heat the oil in a large pan. Once heated fry the onion, celery and carrot for 5 mins over a medium heat. 
2. Then add the beef mince and fry for 5 mins over a high heat.
3. Season the meat with salt + pepper then cook for a further 5 mins.
4. Pour in the red wine, stir and fry off the alcohol for 5 mins.
5. Add the passata, tomato puree and chopped basil, turn the heat to low and leave uncovered for 1 hour, stirring occasionally. (Season after 30 mins)

 

1. Making the béchamel sauce - Melt the butter in a large saucepan, then using a balloon whisk stir in the flour and cook for 1 min. 
2. Gradually whisk in the milk and cook for 10 mins, whisking constantly.
3. Once thickened, stir in the grated parmesan and ground nutmeg, season and set aside for later.

 

1. Preparing the lasagne - Spread a 1/4 of the béchamel sauce in the bottom of a deep serving dish.
2. Lay 4 lasagne sheets on top.
3. Spread half the meat sauce over the pasta sheets,
4. Top with 1/3 of the remaining béchamel sauce.
5. Lay 4 more sheets on top.
6. Cover the pasta with the remaining meat sauce and spread evenly.
7. Spread with half the remaining béchamel sauce.
8. Lay the final layer of pasta sheets on top.
9. Spread over the remaining béchamel sauce.

 

1. Cooking the lasagne - Sprinkle with grated parmesan and cubed butter and grind over some black pepper to finish.
2. Cook in the oven at 180°C for 30 mins.
3. Turn the temperature up to 200°C and cook for further 15 mins.
4. Take out of oven and leave to cool for 5 mins.

Steak bakes, sausage rolls, doughnuts and pizza slices are just a few of the high cholesterol 'treats' you can acquire from the blue devil bakery stores that lie in waiting, seemingly round every corner, ready to seduce people in with wafts of processed meats and fat-induced pastry.

This will be a very controversial read for many people and would certainly class as unpopular opinion, hence why I find it such a fascinating topic to dive into. People can be and generally are, incredibly defensive over the bastardised bakery, it never ceases to amaze me just how offended people can get over the mere association with Greggs and poor quality. But let's be crystal clear, Greggs is an absolute atrocity whilst being severely overrated.

We are a fat country, the heftiest in Europe in fact. As of January 2021, over 64% of the UK adult population was classed as being either overweight or obese, and studies have shown that 1 in 5 children leave primary school obese. But is it any wonder when you look out at what litters our high streets? McDonalds, KFC, Burger King, Dominos, Subway and Five Guys, wherever you look there are fast-food hell holes luring people through the doors with 'convenience food' and the promise of an early grave.

We all know this food is bad for us, and yet that chubby little overweight red devil sitting on the shoulder, whispering in the ear, will somehow always manage to convince people to go and gorge themselves silly on fake food. For some this will be a weekly, if not daily occurrence, for others with maybe a bit more self-restraint, it may be once every couple of months, after which and racked with guilt, they take themselves straight to the nearest confessional booth for a quick "forgive me father for I have diet sinned".

But Greggs stands out from the rest. If it didn't infuriate me so much it would truly fascinate me! Like a true master of illusion, it has managed to brainwash people into believing that it is different from other fast-food establishments, and that it is actual good food. It cleverly hides behind vegan trends and minuscule fruit pots to trick you into believing that it cares for the health and wellbeing of our once great nation. Don't be fooled, this is no longer the charming small family bakery founded in 1939. It sold out a long time ago, making it the cheap large-scale conglomerate you see before you today infecting our town centres.

Upon entering the gates of hell, you are immediately greeted with a sea of brutally beige food. But I get it, it's cheap and affordable, as is the taste! Only 20% of the famous Greggs sausage roll the faithful followers dream about at night, is made from pork. I dread to think what nasties hide in the remaining 80%, and before tucking into a steak bake, you are probably well aware that it will result in you suffering from chronic diarrhea for the next two days. And is it any wonder? It is effectively gristle-based dog food, with a rich sauce resembling puddle water, all held together in bland pathetic pastry. 

By far the most intriguing thing about Greggs, is the darling brainwashed army of impassioned pasty-munching followers it has acquired over the years. I can feel their burning rage now as I dare to criticise the mothership! 'Barry' and 'Dazza', who enjoy their pastry almost as hard as their Brexit, will be up in arms. Whilst the vegetarians and vegans are busy facing a moral crisis after being presented with a hot sausage roll, pondering whether they should abandon their whole belief system to taste that flaky pastry, dripping in processed meat. The answer to their prayers? The vegan sausage roll, because pretending to eat animals makes it so much better, right? One thing I will say for Greggs, is that it certainly unites people.

I challenge you to walk around any town or city centre on a quest for lunch and not come across at least three Greggs on your travels. Run in the opposite direction as fast as you can - like Indiana Jones running from that obscenely large boulder. Though if the rumours are true then soon you won't even need to walk, or waddle, to get your fix as plans are being made to install drive through bakeries across the country, marking a dark new era and allowing our country to become even more overweight. 

I have no doubt that even in the event of the impending apocalypse we keep being promised, Greggs will still find a way to survive like the cockroach it is. 
​

Now, this is an absolute classic! Zesty with a tongue-tingling fiery kick, this fragrant curry will bring the gorgeous taste of India into your home.

We are a country obsessed with curry, and yet so often we don't open ourselves up to true authentic Indian recipes. Well I refuse to let this stand, I am about to open your eyes and rock your world with this recipe! After which, I'm sure you will understand where I am coming from, and why that extra bit of effort, makes the world of difference.

Nothing can prepare you, when tucking in to this curry, for that first mouthful of flavour. Explosions. The tangy, zesty lemons with the sweet peppers kick-starts a certain zing, followed by a subtle punch of spice and heat in the form of the almighty cayenne. The chicken remains beautifully tender, falling apart in your mouth whilst the combined juices flood your mouth like a giant zesty tidal wave.

I'm pretty sure you will know what direction to take when it comes to sides. But just in case, my suggestion would be some bay-leaf infused basmati rice, with a nice naan/flatbread to dip in, and soak up all those juices!



Ingredients:

• 3 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Zest + juice of 2 lemons
• Cayenne pepper, (1/2 tsp)
• Ground coriander, (1 tsp)
• 3 Chicken breasts, (sliced into thick strips)
• 1 Red onion, (roughly chopped)
• 1 Red chilli, (deseeded + finely sliced)
• 1 Red pepper, (deseeded + sliced into strips)
• 1 Yellow pepper, (deseeded + sliced into strips)
• 4 Vine-ripened tomatoes, (roughly chopped)
• 300ml Chicken stock
• Sea salt
• Fresh coriander, (roughly chopped)
• Sunflower oil

Method:

1. In a large bowl, mix half of the garlic, ginger, lemon zest + juice with the cayenne, ground coriander, and salt. Add the chicken strips into the mix, then cover the bowl with cling film and leave in fridge for minimum 15 minutes to marinade.
2. Heat a glug of sunflower oil in a large pan over a medium/low heat. Add the cumin seeds for 1 min until aromatic. Then add the onion, chilli and remaining ginger, garlic, and lemon zest. Cook for 5 mins stirring occasionally.
3. Add both the red and yellow pepper, leaving to fry for 7-8 mins. 
4. Pour in the chopped tomatoes and chicken stock, bring to a boil and leave to simmer for 10 mins, stirring occasionally.
5. Add the marinated chicken mix, stir, then cover over with the lid of the pan and leave untouched, over a high heat, for 5-6 mins.
6. Finally, add the remaining lemon juice with salt to taste and stir through the chopped coriander to finish.

Enjoy this scrumptious, flavour bursting pasta in no time. The colourful dish screams elegance and is packed full of freshness. But what makes it even better, is that it's ready to eat in just 15 minutes, making it the perfect mid-week meal! 

Salmon is a real favourite of mine, but you can be in danger of becoming repetitive with how you cook it. This recipe is the perfect way to change how you enjoy the fantastic favourite fish, and is served perfectly alongside some delicious herby focaccia!

Everything in this meal just balances beautifully, whilst remaining super healthy, and surprisingly filling. The salmon and smoky chorizo, as always, excellently compliment each other, like two old best buddies. Whilst, the pasta shells act as little flavour pockets, trapping in all those delicious juices and heart-healthy ingredients. The parmesan adds that final and salty 'je ne sais quoi', whereas, the edible flowers - well they're just for showing off really and impressing your friends, adding a nice bit of colour to the plate in the process.



Ingredients:

• 500g Pasta shells
• 150g Cherry tomatoes, (halved)
• 300g Sprouting broccoli 
• 2 Garlic cloves, (finely sliced)
• 1 Red chilli, (deseeded + finely sliced)
• 300g Salmon, (cut into small cubes)
• Pine nuts, (6 tbsp) 
• Edible flowers
• Parmesan
• Extra virgin olive oil, (2 tbsp)
• Salt to taste

Method:

1. Fill a large saucepan with water and add 1 tbsp of salt. Then bring to a boil, over a high heat, and cook the broccoli for just 1 min. Remove the broccoli with a slotted spoon and set aside, keeping the water for later.
2. Cook the pasta shells in the salted boiling water until perfectly al dente (usually 1 min less than instructed on packet).
3. Meanwhile, heat the oil in a large frying pan, then stir-fry the broccoli with the cherry tomatoes, garlic, pine nuts and red chilli for 2 mins, stirring occasionally.
4. Add in the cubes of salmon and fry for a further 2 mins.
5. Once the pasta is cooked, drain and transfer it into the frying pan and mix everything together for 30 secs.
6. Season to taste with salt + pepper, and serve with the edible flowers on top with a sprinkling of parmesan to finish.

This beautiful taste of summer is the perfect mid-week  15-minute meal for those busy days when you just don't want to be spending too much time slaving over a hot stove,

Imagine the scene, it's a beautiful hot British summer day and you're sitting outside with a cheeky glass of vino in hand, maybe even a cocktail if you're feeling particularly fruity. Dinner is served and you possess a plate full of delicious fresh fish, smoky chorizo and juicy tomatoes. It's about as close as we can get in England to living the Mediterranean lifestyle. So please, savour it and let this recipe transport you to your favourite holiday location leaving your troubles behind.

The dish is a great heart-healthy diet meal with absolutely no nasties whatsoever. But the best part is that it does not hold back on flavour and is just so incredibly quick and simple to cook. Minimum effort, maximum satisfaction.

If you are looking for something to serve alongside your fish then this meal is paired perfectly alongside some crusty bread or herby focaccia. 




I have customised the quantities of this recipe to feed two people, so if you have a few more mouths to feed, then please, adjust the quantities accordingly to what fits for you. 

Ingredients:

• 2 Large smoked salmon fillets
• Mixed colour cherry tomatoes, (300g)
• Fresh basil leaves
• 8 Black olives 
• 70g Chorizo, (finely sliced)
• Sea salt + Black pepper
• Extra virgin olive oil, (1 tbsp)
• Red wine vinegar, (1 tbsp)
• Edible flowers

Method:

1. Place the salmon fillets fleshy-side down on a cold pan, then place over a medium-high heat. As the salmon begins to sizzle leave to cook for around 3 mins.
2. Once nicely seared, flip over and cook skin-side down for 5 mins.
3. Meanwhile, slice the tomatoes into halves, tear up the basil leaves then toss it all together in a bowl with the red wine vinegar and a pinch of salt + pepper.
4. Squash the olives then finely chop before mixing with the extra virgin olive oil and a splash of water. Set aside.
5. Add the chorizo slices to the salmon pan for the final 2 minutes, then toss in the tomatoes for 30 secs.
6. Divide the tomato mix between 2 plates with the salmon fillets resting on top, then spoon over the dressed olives and pick over the remaining basil. To finish decorate lightly with the edible flowers.

​

This one-pot wonder is a perfect warmer for those chilly autumnal and winter nights! It is a simple and traditional old English favourite dish with a bit of a modern kick thrown in for good measure in the form of Spanish chorizo. 

The chorizo adds a whole new dimension to the hotpot making this recipe a favourite in my household. It is really important not to slice the chicken too small into chunks as this will dry out the meat very quickly; you want a nice decent sized chunk which will keep the chicken beautifully tender upon serving. Trust me on this, it really makes a difference. 

The potatoes are the unsung stars of the show as they absorb all the lovely juices and oils making them deliciously soft with a slight crisp to the top. Personally, I would tend to use Maris Piper potatoes as they are naturally softer and absorb better. However, if you prefer another type of potato, then use whatever suits you best; whatever floats your boat I won't hold it against you.

To serve, keep it simple! There is so much packed into this dish that you don't need to go mental with sides. A good option would be some simple green beans, though you must promise me not to boil the hell out of them! They should be cooked for around 4 mins until you see a rolling boil and should have a slight bite to them; no-one likes mushy veg! To make your veg taste even better, once drained, stir in a small know of butter and a crack of sea salt. People never think to season their veg, but once you start, you will never be able to go back to bland veg again. Enjoy.



Ingredients:

• ​Olive oil, (2 tbsp)
• 3 Chicken breasts, (chopped)
• Diced chorizo, (150g)
• 1 Brown onion, (diced)
• 2 Leeks, (finely chopped)
• 1 Bay leaf
• 2 Sprigs of thyme
• 200g Baby Mushrooms, (roughly chopped)
• Plain flour, (1 tbsp)
• Chicken stock, (250ml)
• 3 Medium potatoes
• Black pepper

Method:

1. Preheat oven to 180°C. Heat oil in a nice deep casserole pan and cook the chicken for around 5 mins. Once slightly browned, remove to a plate and set aside.
2. Add the chorizo to the pan and fry for 2 mins allowing all those lovely natural oils to ooze out.
3. Mix in the onions, leeks, bay leaf, thyme and mushrooms and mix well into the chorizo oils. Fry for 5 mins stirring occasionally.
4. Stir in the flour, season, then gradually stir in the stock. Return the chicken to the pan, bring to a boil, cover with the lid of the pan and bake in the oven for 30 mins.
5. Meanwhile, peel the potatoes, then slice widthways as thinly as possible creating little circles. After the 30 mins is up remove the pan from the oven, uncover, and place the potato slices in an overlapping pattern on top of the chicken mix. (see picture above to get the idea). Add a good few grinds of black pepper over the top.
6. Put the lid back on the dish and return to the oven for a further 20 mins.
7. Remove the lid and bake for a further 35 mins.

​

If you're looking for a great midweek curry with a difference then this authentic traditional Indian dish is an absolute hit and is ready to eat in under an hour! This affordable hearty dish is bursting full of flavour and is super-easy to cook without needing a whole load of ingredients you've never even heard of, and is a great meal to batch-cook for those busy weeks we are all too familiar with!

Lamb is a favourite of mine and this beautiful dish showcases the rich flavours of the delicious meat whilst balancing a subtle kick of spice and heat. I remember the first time experimenting with this dish and my nose being filled with with beautiful aromas transporting me right to the heart of India. Nothing could prepare me, however, for that first mouthful! A flavour explosion of spices and succulent meat, this curry goes perfectly with a flatbread and basmati rice infused with lime and bay leaves.

​

Ingredients:

• Sunflower Oil                                                                   
• Cumin seeds, (1 tsp)
• 1 Red onion, (roughly chopped)
• 1 Green chilli, (finely diced)
• 2 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Ground cumin, (2 tsp)
• Ground coriander, (2 tsp)
• Lamb mince, (500g)
• Chopped tomatoes, (400g)
• Lamb stock, (500ml)
• Brown sugar, (1 tbsp)
• Frozen peas, (100g)
• Fresh mint leaves, (chopped)
• Sea salt to taste

Method:

1. Heat a glug of the oil in a pan and add the cumin seeds, fry for 1 min until aromatic.                       Add the onion and chilli, fry for 5 mins.                                                                                                        Add the garlic, ginger, ground cumin and coriander on a low heat for 2 mins.
2. Turn the heat back up and add the lamb mince for 7-8 mins stirring regularly to break up the meat.
3. Once the meat is nice and browned pour in the tomatoes, stock and sugar. Stir and bring to a boil before leaving to simmer for approx. 30 mins stirring occasionally until most of the excess liquid has been absorbed.                                                                                                                                  In the final 2 mins add the peas into the mix and stir through until nice and tender.
4. Stir through the chopped mint leaves with salt to taste and decorate with mint florets.

Bar + Block Steakhouse, 3-6 Waterloo Street, Birmingham, B2 5PG (0121 227 5139). Starters £4-£14, mains £11-£29, desserts £6-£7, wines from £16.95.

We stumbled upon this place whilst navigating the busy streets of Birmingham, a game more dangerous than even the likes of Squid Game. Looking for a reasonably priced suitable lunch to fill our bellies we were drawn into this stylish modern steakhouse. 

On first impressions Bar + Block ticks all the right boxes, a clean, well-spaced fusion of classic American diner and stylish British steakhouse. Marvellous. I wish this segment could have been simply left on such a high note. There were however, to put it bluntly, niggles! Upon entering a restaurant you would generally expect to be greeted by a member of staff and swiftly seated as soon as possible, not too unreasonable right? 

Unfortunately this was not the case, we were left standing lonely by the door for quite some time with no member of staff in sight. This is easily forgiven and understandable in a busy restaurant at peak time, but this was none of the above, there were a maximum of only three tables being occupied and at around 2pm afternoon they were not exactly rushed off there feet! Eventually we were seen to by a pleasant, albeit mildly clueless lady. 

The next disappointment was being dished up and soon to be served to us when enquiring about gluten free options. My partner has an intolerance to gluten (not coeliac however) and it has become extremely interesting to see how different establishments react to catering for such needs. It is 2021 after all and with the wide range of different dietary requirements, personally I firmly believe there is no excuse to not being able to adjust for these needs. With a majority of the express lunch menu being served inside some form of bun or bread it was a simple question of "do you have gluten free options?" The response was what I can only describe as a rabbit in the headlights, the waitress looked blankly as if we were questioning her on the solution to the climate crisis in fluent Latin. 

Several minutes later, after desperately flicking through the allergen handbook and seeking confirmation from the senior manager we had successfully established that there was, indeed, gluten free bread. We were shown to our table and handed our menus, I must say there was a tempting selection of classic dishes and it took some time to decide which direction to go in. Service was good, attentive and friendly with complimentary beef dusted popcorn alongside our drinks while we wait. It was a nice addition there's no doubt, flavoured just enough to become moreish but not overwhelming it kept the hungry animals inside tamed before feeding time. 

The waiting time for the food was just about right, not too long to become impatient but not too quick to worry about whether we were in fact sitting inside a fast-food establishment. Soon enough the main attraction arrived! I had eagerly chosen the Open Club Sandwich for only £8, a delicious stone-baked flatbread topped with grilled dry cured oak-smoked streaky bacon, chargrilled chicken breast, smashed avocado, tomato, lettuce, mayo and a soft boiled egg served alongside French fries and £3 additional onion rings.

The first mouthful was absolutely delicious, the combination of all the flavours together was nothing short of excellent and made me eager to continue tucking into my dish. The smashed avocado had a nice gentle kick of chilli to it adding a tingling warmth to the plate, every element was nicely cooked and seasoned with the streaky bacon adding a slight saltiness to balance the mayonnaise. The meats however, in my opinion should have been warmed, it would have elevated the flavours even more as a lot of the delicious juices of the meats are often lost when chilled, they should of been allowed to run right the way through the layers and kickstart a tongue tingling party.

The fries were a nice addition and nicely cooked, crispy on the outside, fluffy in the middle. The saltiness was perfectly judged and forced you to just keep going back for more! The main problem with the dish I quickly discovered arose about halfway through, by this point most of the meat had gone leaving a lettuce and mayonnaise flatbread which quickly became just a bit tiring and creamy. The solution to this issue is easy and there is multiple avenues you could venture down, the first simply being to add more meat which would postpone this problem until maybe the last few mouthfuls by which point you are struggling to finish the dish anyway. The other would be to downsize the portion by even just a little bit which would balance out the ratios of the elements just that little bit better. 

In my opinion the dish was missing something, one thing in particular, one thing that could of saved it even after the meat had disappeared. Parmesan. A sprinkling of parmesan shavings would of added something entirely new and would have shone through the creamy mayonnaise like a much needed light at the end of the tunnel. And then there were the onion rings, oh onion rings, I am very particular about these little hoops of pleasure. When done well they are the one of the most moreish additions to a dish, but I believe just like with any good TV show, you should always leave them wanting more. This was the main issue I faced with these having received exactly eight rings. Personally I would have lowered the price and served fewer as there were just too many to enjoy. Then there was the flavour, the secret to a truly great onion ring lies in the seasoning of the batter. Unfortunately there was just not enough to make them memorable and left the palette slightly disappointed.

Overall it was a pleasant lunch out, I would be very interested to see what sort of vibe this place has when busy and bustling as it felt just a little dead as if we were entering after closing hours, a factor not helped by the fact they did not properly turned up the lights until we were nearly finished with our meal.  The food as a whole was nice, a lot could be done to enhance it but as a lunch out it certainly satisfied especially with value for money as a large course each alongside soft drinks and complimentary popcorn totalled a modest sum of £24. The restaurant as a whole was deliciously clean and comfortable. However, I would certainly say work needs to be done with brushing up on knowledge of allergen guidance and options, it turns out that a gluten free buttermilk chicken burger does not come with a proper gluten free burger bun, but rather in between two slices of a regular gluten free loaf. 

Would I return? Absolutely! Would it be in a hurry? Maybe not.