Flatbreads II – Lamb and Raita Wraps

My basic flatbreads recipe produces very crispy, cracker-like flatbreads which are fabulous to scoop up dips, spicy chutneys, or the like.

This variation uses yoghurt which makes softer breads. They can be used like burritos for my Mexican Beef recipe or as here, filled with lamb, or really any filling of your choice (see footnote).

Serves: 4 -6
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Duck Breast with Plum Compote

I’ve jazzed up ordinary duck breast with a plum & clementine compote, a fresh salad with a zingy dressing, and a crispy ginger garnish.

To make this a ’30 Minute Meal’, you could start the compote off, then immediately start frying the duck. The compote will be ready by the time the duck is rested and ready to slice.

Serves: 2
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Oysters Three Ways

This is something most people wouldn’t think of doing at home, but each element is easy and very quick to prepare. Organise all ingredients & kit in advance, and get stuck in!

I nicked the idea from Paul Ainsworth who prepared something similar on BBC’s Yes Chef, but I’ve added raw oysters, plus crispy seaweed, bacon, and an oyster emulsion.

Serves: 2 (2 of each oyster type for each person)
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Mexican Beef Skewers

Although we Brits think of chocolate as sweet, in Central America it was originally a savoury ingredient, combined with cinnamon and chilli, and not including sugar. Mexico’s molé sauce is a good example of this.

Although molé is usually used with chicken, here I’ve used beef for an equally tasty result. See the footnotes for serving ideas.

Makes: 10 skewers
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I shied away from making home-made pasta because I thought “that’s too hard”. It’s the easiest thing I’ve ever made (and I made flatbreads!). Add the sauce of your choice and you’ll have a quick, easy, and delicious meal.

I usually just press it with my hands (no rolling pin required) to make it flat enough to go into the largest machine roller setting.

Serves: 2
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