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Easy Recipes, Cooking with Confidence, Greenwich (2026)

05/03/2026

CABBAGE SOUP

YOU WILL NEED
(For the Soup)
4 tbsp Sunflower Oil (or Olive Oil, if preferred)
1 Large Onion, diced
1 large carrot (peeled & diced)
3 Garlic Cloves (chopped)
2 tsp Sea Salt
1 tsp Crushed Chilli Flakes
1 Small Savoy Cabbage (roughly shredded)
4 Baby Leeks (sliced)
1 Baking Potato (peeled & diced)
900ml Chicken or Vegetable Stock

(For the Cheesy Toasts)
1 Baguette (sliced into 6-8 pieces)
6-8 Slices Mature Cheddar

METHOD
1) To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened.

2) Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm.

3) To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned.

4) Serve the warm soup in bowls with the cheesy toasts on the side.

24/01/2026

SLOW COOKED BEEF CURRY

YOU WILL NEED
4 tbsp Sunflower Oil
800g Beef (preferred cut, cut into small pieces)
2 Onions (finely chopped)
2 Garlic Cloves (finely chopped)
2 Chillies (finely chopped, plus extra to taste)
2.5cm/1in piece Fresh Root Ginger (peeled & finely grated)
3 tsp Ground Cumin
3 tsp Ground Coriander
2 tsp Ground Turmeric
400g Tinned Chopped Tomatoes
2 tsp Garam Masala
200g Natural Yoghurt
20g Fresh Chopped Coriander (optional)

METHOD
1) Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.

2) Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.

3) Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.

4) Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.

5) About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

15/01/2026

BREAKFAST EGG BITES

YOU WILL NEED
5 Eggs
200g Cottage Cheese
200g Macsween Haggis
1 Pack of Pancetta
Black Pepper
Butter (For greasing tin)
Chives

METHOD
1) Into a food processor, add the eggs, cottage cheese and black pepper, and blend together.

2) Next fry your pancetta for 5-6 minutes. Microwave the haggis for 2 minutes. Meanwhile, grease a muffin tin and add in a teaspoon of the haggis into each muffin casing. Pour equal amount of the egg mixture into the muffin tins.

3) Top with chives, and cook for around 15-18 minutes at 180°c

31/12/2025

INDIAN STYLE CHICKEN CLEAR SOUP

YOU WILL NEED
Leftover Roast Chicken or Turkey (shredded)
Chicken or Turkey Bones (carcass is optional but best)
1 Onion (sliced)
1 tsp Grated Ginger
2 Garlic Cloves (crushed)
½ tsp Black Pepper
½ tsp Cumin Powder
¼ tsp Turmeric
Salt (to taste)
Fresh Coriander
½ Lemon
1 litre Water

METHOD
1. Begin by simmering your chicken/turkey bones (or carcass), onion, ginger & garlic in 1 litre water for around 20–25 mins.

2. Carefully strain so you get a clear, fragrant stock.

3. Next add your shredded chicken or turkey, cumin, tumeric and salt.

4. Simmer for around 5–7 minutes.

5. Finish by squirting lemon juice and a sprinkling of coriander.

31/12/2025

TO***CO ONIONS

YOU WILL NEED
1 Large Onion.
125g Flour
1tbsp Paprika.
1tbsp Cayenne Pepper.
Salt & Black Pepper (to taste)

METHOD
1. Peel and thinly slice the onion into rings (you can also use a mandolin to slice, if preferred).

2. Next whisk together the flour, paprika, cayenne pepper, salt and black pepper.

3. Toss the onion slices in the flour mixture until evenly coated. Shake off any excess flour because you want a dusty coating, not a heavy batter.

4. Fry in small batches in hot oil for about 2-3 minutes. Remove as soon as they are dark golden-brown — they can go from perfect to burnt very quickly.

24/12/2025

CRISPY SLICED GARLIC MUSHROOMS

YOU WILL NEED
150g Small Button or Cremini Mushrooms (stems trimmed)
60g All Purpose Flour
2 Large Eggs (beaten)
80g Breadcrumbs
100g Grated Parmesan Cheese
2 Garlic Cloves (minced)
1tsp Fresh Chopped Parsley.
1/2tsp Paprika
Salt and Black Pepper (to taste)
Sunflower Oil (for frying)

METHOD
1) Begin by preparing 3 shallow bowls. In the first bowl, add your flour, salt and pepper. In the second bowl, pour in your beaten eggs. In the final bowl, mix your breadcrumbs, parmesan, garlic, parsley, paprika, and a touch more salt, and pepper.

2) Now add your mushrooms into the flour, then transfer to a sifter or colander and sift over a plate to remove any excess flour. Next coat in egg, by drizzling the egg carefully over the mushrooms, whilst gently shaking them to evenly coat. Finally, carefully sprinkle the breadcrumbs over the mushrooms, again whilst gently shaking the mushrooms so they stick.

3) In a medium sized frying pan, heat your sunflower oil over medium heat until sizzling and fry your mushrooms for 2–3 minutes, turning occasionally, until golden and crispy. Transfer onto kitchen roll on plate in order to drain any excess oil. Garnish & Serve: Sprinkle with fresh parsley and serve

19/12/2025

CHRISTMAS DINNER COOKING TIPS

BRINE YOUR BIRD
Brining the turkey makes a world of difference and can truly save every home cook from a dry turkey. My top tip is to season the brine with dark brown sugar, cloves, cardamom, and star anise. It gives the turkey an amazing flavour whilst keeping the meat from drying out.

COOK IT LOW AND SLOW
When it comes to turkey, the biggest mistake is blasting the poor thing at high heat and drying it out until it’s begging for mercy. Turkey is lean — it needs care. Start hot, then bring the temperature down, baste it often, and don’t overcook it. Take the legs off the turkey and roast them separately. The legs need longer; the breast needs gentler treatment. The legs and the breast have no business being cooked the same way.

CHUFF YOUR POTATOES
Do you chuff your potatoes? You’ll be aware of the process if not the term..First you parboil your chopped potatoes and then toss them in a colander, to fluff up the edges, and then roast them in goose fat. (Dripping, duck fat and lard also make great options)

Chuffing your potatoes is key to getting them absolutely perfect. It helps the potatoes to steam dry, removing excess moisture. Crucial too — and often forgotten — is pre-heating your fat in an extremely hot oven beforehand. Adding the potatoes to a spitting pan is integral to a golden, crispy exterior that crackles and falls away to reveal that fluffy interior.Chuff your potatoes

For extra crispy and flavour-packed roast potatoes, it’s all about the chuffing. I do a seven minute parboil and then chuff them before leaving to dry for a really good time. I usually chuff for 10 mins or so — the more you do it, the more edges there are, which creates more surface area for the goose fat when you roast them in the oven. Once they’re completely dry, that’s when you shock them in the really hot goose fat and put them in the oven. Also whack in some crushed garlic and rosemary for additional flavour

17/12/2025

I said “well...if I don’t see you before,have a good Christmas!” to someone this morning.
I just saw them again!...

Mortified to be honest.

15/12/2025

HOW TO ROAST A TURKEY

Worrying about the best and easiest way to roast a turkey on Christmas Day? This recipe and guide walks you through how to cook a roast turkey that always stays buttery and juicy.

YOU WILL NEED

1 Turkey (weighing approx. 4kg/8lb 11oz)
Salt & Black Pepper
175g Unsalted or Lightly Salted Butter

(For the Bread Sauce)
450ml whole or gold milk
1 Small Onion
2 Cloves
75-100g Fresh White Breadcrumbs
1 Nutmeg (freshly grated, to add amount to taste
40g Butter
2 tbsp Double Cream

METHOD

1) Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.

2) Pour about 300ml/½ pint water into the roasting tin, place your turkey on the tray and cover loosely with foil and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Completely remove the foil for the last 35-40mins so the skin can turn a nice crispy golden brown.

3) Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

4) Once it's done, transfer the turkey to a large serving dish and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.

5) While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.

6) Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter and cream, adjust the seasoning, then spoon into a warm serving bowl, and place on the table. (If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving).

15/12/2025

STEAK MARSALA WITH MUSHROOMS

YOU WILL NEED
2 Filet Steaks
2-3tbsp Olive Oil
50g Butter
100g Button or Cremini Mushrooms
1-2 Shallots
2 Cloves of Garlic
15g Fresh Thyme
Fresh Rosemary
75ml Chicken Stock
75ml Double Cream
Plain Flour (for dredging)

METHOD
1) First season the steaks with salt and pepper on both sides and lightly dredge with flour.

2) Next sear the steaks in a hot cast iron that is drizzled with olive oil. Sear until deeply charred on both sides, then set aside.

3) Now add the butter and the sliced mushrooms and sauté for 4-5mins until caramelised.

4) Next add the chopped shallot and sauté for 2-3 minutes then add the garlic, thyme and rosemary, and sauté for another minute.

5) Pour in the marsala wine and reduce for 2-3mins minutes. Add the chicken stock and reduce for 2-3mins. Now stir in the double cream and butter.

6) Once the sauce comes together, add the steaks back into the mushroom sauce and baste the sauce on top of the steaks until fully heated through.

7) Before serving, let the steaks rest for at least 5 minutes. Remove the steaks to a cutting board and slice thin, then place the filet back in the sauce and garnish with chopped parsley.

11/12/2025

GRILLED LOBSTER TAILS WITH GARLIC BUTTER
(Pescetarian Friendly)

INGREDIENTS

6-8 Lobster Tails
2 stick unsalted butter, slightly softened
8 Clove garlic, peeled and minced
1⁄4 Cup fresh parsley leaves, chopped
1 each juice of one lemon
each salt and freshly ground black pepper

Preparation Method

1. Combine butter, garlic, parsley, lemon juice, a pinch of salt and pepper in a food processor and process until smooth.

2. Keep in a cool place until ready to use.

3. If you do not have a food processor, allow the butter to become very soft, then vigorously mix.

4. Heat a grill to medium high. Split the lobster tails in half down the centre. Slather the flesh with 1 tablespoon of butter.

5. When the grill is ready, place the lobsters on the grill shell side down. The butter will melt and start to flavor the lobster meat.

6. After two minutes, flip the lobster over, flesh side down. Be careful, the butter will drip and you will get flare ups.

7. Allow the lobster flesh to get grill marks, and the shell edges should slightly char, about 2-3 minutes.

8. When the lobster meat is opaque, slather the flesh side once more with extra butter and place the tails on a platter.

9. Serve with extra garlic butter on the side and lemon wedges.

Easy Recipes, Cooking with Confidence

05/03/2026

24/01/2026

15/01/2026

31/12/2025

31/12/2025

24/12/2025

19/12/2025

17/12/2025

15/12/2025

15/12/2025

11/12/2025

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