Sriracha Orange Beef

Makes 4 servings.



  • 400ml Orange juice
  • 3 TBSP Soy sauce (low sodium)
  • 1 TBSP Sriracha
  • 1 TSP Sesame oil
  • 1 TSP Worcester sauce


  • 500g - 700g Sliced or diced beef
  • 3 - 4 Garlic cloves
  • 1 Red bell pepper, sliced
  • 3 TBSP Sour cream (or creme fraiche)
  • Pinch of brown sugar


  1.  Whisk together all sauce ingredients in a bowl.
  2. Saute beef, garlic, and pepper in large frying pan for 2 - 3 minutes over high heat.
  3. Add sauce into frying pan.
  4. Reduce to simmer for 10 - 15 mins.
  5. Take pan off heat and fold in sour cream (to avoid cream separating), then return to simmer when mixed in.
  6. Add brown sugar to taste.
  7. Serve with rice and naan bread.

KISS Pancakes

Makes 10 pancakes.


  • 250g Flour
  • (Optional) 4 TBSP Nesquik chocolate powder
  • 2 TSP Sugar or Honey
  • 1/2 TSP Salt
  • 1/2 TSP Vanilla sugar
  • 3 Eggs
  • 500ml Milk
  • 3 TBSP Oil (Coconut oil works great)


  1. Add all ingredients in order into mixing bowl.
  2. Whisk together until smooth consistency (strain out any lumps).
  3. Add small dollop of butter to frying pan on medium heat (gas mark 6).
  4. Pour a soup ladle of batter into pan slowly while rolling it around the pan for even coverage. Keep rolling around until batter no longer pours around pan.
  5. Leave to cook until edges start to peel from pan, pull up one side to check for golden brown patches.
  6. When golden underneath, flip pancake.
  7. Take pancake off the pan onto cool plate when finished (second side will take less time to cook than first).
  8. Sprinkle pancake lightly with sugar.
  9. Repeat from step 3. until all batter is used.
  10. Serve warm with more sugar, ice cream, chocolate, honey, whatever your fancy, or store in tinfoil in fridge (can be reheated in microwave).


Caramel Sauce


  • 200g Granulated sugar
  • 200ml of Cream (30% fat)
  • 2 TSP Vanilla essence


  1. Put a thick based pan or pot onto high heat for a moment to heat up, then add the sugar. (Heat constantly at 3-4 on the ring)
  2. When half of sugar has melted, lower heat to medium.
  3. When sugar has melted (see TIP) drizzle cream in slowly and stir to avoid cold spots. Mixture will bubble and rise.
  4. Leave for one minute to boil
  5. Take off heat and allow to cool.

TIP: Pan should be hot enough to melt sugar fast but not hot enough to burn. Shake pan to avoid burnt spots.

TIP: If sugar starts smoking you're on the point of no return. Take off heat very soon.

TIP: When melted, set aside some sugar and try to check it hasn't burnt.

TIP: If sugar is smoking or close to burning and still has lumps, add cream anyway, and just sieve the lumps later

Alternate - Caramel potatoes: Potatoes (750g potatoes, 50g butter, 150g sugar) (150g (2 portions) - 3 TBSP sugar, 1 tbsp heaped butter)

Naan Breads

Makes 6 naan breads.


  • 330g Plain Flour
  • 2/3 TSPN Baking Powder
  • 1/5 TSPN Salt
  • 250g Plain Yoghurt


  1. Sift flour, baking powder and salt into a bowl. Add the yoghurt to make a soft pliable dough. (It's normal to seem dry in bowl)
  2. Knead for 8-10 mins. N.B. Adding small amounts of flour until just sticky/tacky. Form into a ball, put into clean bowl and set aside for 1h30.
  3. Knead again for 2-3 mins then divide into 6 balls. Fold dough into center for smooth ball with no creases, and place smooth side up onto floured board, cover in flour, and roll out to 5mm thick. N.B. Knead and cook one at a time or cover with cloth to avoid drying out.
  4. Take (thick based) frying pan, heat on a ring till very hot, heat up grill as well. Place Naan ball on pan, reduce heat to low, cook one side for 3 mins. After 3 mins place under hot grill until puffy and slightly brown.
  5. Eat hot or wrap in a cloth to keep warm.

Butter Chicken


  • 600g Cubed chicken breast
  • 300 - 400ml Tomato puree
  • 100ml Heavy cream
  • 2 TBSP Honey
  • 1 TBSP butter
  • 3 TSP Garam powder
  • 3 TSP Tumeric powder
  • 3 TSP Garlic powder
  • 3 TSP Onion powder
  • 3 TSP Chilli powder
  • 1/5 Chicken stock cube
  • Pinch of brown sugar for sweetness


  1. Add butter and spices to pan on medium heat. When hot, put in cubed chicken and honey.
  2. Let chicken brown, then add 300-400g pureed tomatoes. Let simmer down and thicken.
  3. salt and pepper for taste

Chocolate Truffles


  • 200g Dark chocolate
  • 200ml Cream, 30% or more fat (or Creme fraiche)
  • 35g Salted butter


  1. Add cream and butter into saucepan and put on low heat until butter has melted and cream is simmering.
  2. Take off heat and add chocolate (smaller pieces melt faster) stirring until melted and mixed in.
  3. Add flavourings, if any at this point (vanilla, orange etc.)
  4. Leave to cool and refrigerate for 4 hours
  5. Spoon out approx 20 balls (to size) and roll into balls with cold hands.
  6. Roll in cocoa powder or chocolate or sprinkles and store in fridge for up to 3 days (possibly longer) or freeze for 1 month.

Italian Style Pizza Bases

Makes 6 pizza bases.


  • 1kg of flour (type 65)
  • 5 TSP dried yeast OR 50g fresh yeast
  • 2 TSP baking powder
  • 2 TSP salt
  • 1/5 TSP onion powder
  • 475ml warm water
  • 7.5 TBSP olive oil


  1. Put yeast it in a cup or bowl, and add 3 TBSPs from the warm water. Brake up the cube with a spoon. Put mixture on one side for 15 mins to go all frothy.
  2. In another bowl add the flour, salt, onion powder and baking powder - mix well.
  3. When yeast is ready add to flour mix, rinse out with remaining water and add to the flour.
  4. TIP: If it's cold add 2 tsp of sugar to the warm water and dissolve well - this activates the yeast faster.Then add the oil, spoon out and mix well, as it starts to stiffen in with you hands.
  5. When it gets stiff, put it into a board or work surface, dough, flour the lot an start to kneed it for at least 10 mins until it is all the same consistency, soft and springy. For the best the dough needs to be slightly dryer than sticky.
  6. Put it in a large bowl to rise to twice it's size, around about an hour but depends on how warm it is. It needs to be covered to stop it drying out, a lid or cling film or a slightly damp cloth
  7. When its risen put back on the board and beat the crap out of it to get the air out of it. Now is the time to split it into 6 portions. Take 6 portion knead them into round 6 balls,  put into freezer bags, get the air out and tie up the bags, knots are better than the ties as the dough will expand a little and get them straight in the deep-freeze.
  8. The remaining 2 roll out to what ever size your baking trays are - not too thin!!
  9. Grease the trays with a little oil if necessary.
  10. As you are organising your dough put the oven on to max heat.
  11. Put the bases in plain to the oven and part cook for 10 mins - gives a crispier base OR leave them raw. Now cover with a coating of tomato passata - as thick as you want, then your cheese and toppings. Cook for about 10 - 15 mins as you want.

You can put the spares in the deep freezer. The rest put in the fridge at the bottom. When you want them, take them out, roll to size them let them warm up, about 20 mins, cover with cling film so they don't dry out. Just check that they are at room temp or just starting to rise.

KFC Crispy Tenders



  • 4 Chicken breasts (Or 3)
  • Approx 200g Coconut oil for frying


  • 2 Eggs
  • 100g Flour
  • 50g Panko breadcrumbs
  • 50g Broken cornflakes (broken into pieces)


  • 1 TBSP Paprika
  • 1 TBSP Salt
  • 1 TBSP Brown sugar
  • 2 TSP Onion powder
  • 1 TSP Chilli powder
  • 1 TSP Black pepper
  • 1/2 TSP Sage
  • 1/2 TSP Garlic powder
  • 1/2 TSP Oregano
  • 1/2 TSP Basil


  1. Cut chicken breasts into crispy tender sizes.
  2. Whisk eggs together in a bowl.
  3. Mix all spices together with flour and breadcrumbs.
  4. Dunk chicken pieces into egg, let drain, then dip into spice and breadcrumb mix.
  5. Melt enough coconut oil for a 1cm thick layer in the bottom of a pan, make sure to keep adding oil to the pan while frying.
  6. Fry chicken in batches at medium heat, allowing each side to cook for 3 - 4 minutes. Set aside onto kitchen paper for the oil to drain.

If cooking chips as well, heat oven when you start frying, and put chips in when halfway done with chicken.