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Archive for the ‘Good Old English Recipes’ Category
Perfect Roast Potatoes
Perfect roast potatoes are the holy grail of all who like to cook a Sunday roast. After years of tryinig, I think I’m pretty close to perfecting the humble roast potato. I have searched long and hard to achieve this and have read many many theories on how to make crispy roast potatoes that are light and fluffy on the inside.
In this post I will share with you my perfect roast potato method which can be followed by pretty much anyone. Details
This something I threw together for valentines day. I had just started shopping and they called ‘last orders’ so I had to leg it round the supermarket and grab what I hoped were complimentary ingredients for a valentines dinner. As it turned out it worked! More luck that judgement I can assure you.
Ingredients:–
- 3 tbsp Red Currant Jelly
- 1 pt (500 ml) lamb stock
- 1 tsp rosemary
- 1 shallot (finely chopped)
- 2 cloves of garlic (finely chopped)
- about half a glass of wine (to taste really)
- 2 tsp cornflour (mixed with a little water to form a paste)
- a dash of olive oil
- 2-3 lamb neck fillets
Method
As usual, it’s very scientific:-
1. Heat a teaspoon of olive oil in a pan and sear the lamb for about 5-10 minutes or until golden brown on each side.
2. Bake in the oven on about 200 degrees for about 10 minutes.
3. When the lamb goes in, heat the oil in a pan and add the onion and garlic – saute for about 5 minutes
4. Add the stock, rosemary, jelly, wine and bring to the boil
5. Chuck in the flour paste, reduce the heat and stir for a couple of minutes.
6. Remove the lamb neck fillets from the oven and set aside for 5 minutes to rest.
7. Slice the fillets and arrange on the plate, then spoon the sauce over the top.
I served this with mange tout, new potatoes and baby corn – simple, but filled with flavour.
Home Made Stuffing Recipe
- 1 large onion
- Zest and juice of 1 lemon
- Quarter loaf stale bread
- Slack handful of fresh sage leaves
- 1 tblsp Mix of other herbs (whatever you like – mixed herbs, basil, oregano – whatever sounds good to you)
- 1 egg
- Make breadcrumbs from the bread using a blender
- Add the other ingredients to the blender 1 by 1
- Cook for 30 mins on gas mark 6 or whatever temperature your meat is cooking at.
Sausagemeat Stuffing
Ok, this is really cheating! It’s more a quick tip to enhance your packet stuffing than a recipe. Stuffing is definitely a must for any english roast dinner, since actually stuffing a bird is now considered dangerous, we’re missing out on all of those meat juices and flavours being absorbed into the stuffing, give this recipe a go and see what you think.
All you will need for this cheats version of sausage meat stuffing is:-
- 1 packet of stuffing mix
- half a tube of sausage meat (250g)
All you do is make up the stuffing mix as per the instructions and stir in the sausagemeat and cook as per the stuffing mix instructions.
Simple as it may sound the sausagemeat will add a completely new dimension to your stuffing, the fat from the sausagemeat will ooze into the mix as it cooks making it more succulent and rich.
Honey Glazed Roast Parsnips
A nice twist on the traditional roast parsnip recipe, under normal circumstances I would heat some oil in the oven, chuck the parsnips in the pan and roast for about 45 mins on high, however, having spent a life time easting roast dinners most Sundays it’s quite nice to experiment a little with different ideas. Vegetables are an easy target for this and this recipe will give your roast parsnips a lovely sweet tang which compliments and contrasts the bitter taste usually associated with roast parsnips. Best of all – it’s really easy!
- About 5 parsnips (cut in half with the thick end halved again)
- 2 tablespoons of clear honey
- salt and pepper
- about 1 – 2 oz butter
- a dash of vegetable oil
1. Heat the oil and butter in a baking tray on the hob
note: by adding the oil to the butter you reduce the likelyhood of the butter burning
2. Fry/ saute your parsnips for about 5 minutes or until evenly browned
3. Put the baking tray (complete with parsnips) into a preheated oven (Gas 7/ 220 degrees)
4. After about 20 minutes take the parsnips out, add the honey and stir it around until the parsnips are coated in honey
5. Pop back in the oven for about 5 minutes or so.
6. Serve…yum!
As an alternative you could also try using maple syrup instead of the honey…enjoy!