Name a better dessert, I’ll wait.

Slow Cooker Sticky Toffee Pudding (serves 4-6)

180g dates chopped
150ml boiling water
90 unsalted butter
140g dark muscovado sugar
2 eggs
40g black treacle
175g self-raising flour
1 tsp. bicarbonate of soda

Toffee Sauce:
100g unsalted butter
100g dark muscovado sugar
150ml double cream
Pinch sea salt

Method:

1: Soak the dates in the boiling water for 30 minutes then use the back of a fork to break them down. While the dates are soaking, beat the butter and sugar until light and fluffy then beat in the eggs one at a time. Whisk through the treacle then the sifted flour and bicarbonate of soda. Fold through the dates until fully incorporated.

2: Decant the sponge mix into your slow cooker pot, which has been greased with butter. Place a clean tea towel over the top then stick the lid on, cook on the high setting for 1 hour 45 minutes. Remove the lid and tea towel then turn off the power, leave to stand for 10 minutes before serving.

3: To make the sauce pop the butter, sugar and cream into a pan and heat gently until the sugar dissolves, bring to a boil and simmer for 2-3 minutes until thickened. Add salt to taste. Serve the sponge with a good helping of the toffee sauce and a dollop of clotted cream.

#stickytoffeepudding #desserttiktok #slowcooker #crockpot #slowcookerrecipe #crockpotrecipes

Slow Cooker season is back! My new Series will be full of banging slow cooked recipes perfect for the family. No more panicking about boring stews I’m gonna bring some excitement to the table. First up are these incredible Korean inspired Noodles. Korean Beef Noodles (serves 4) 1 onion diced 1 tbsp. garlic ginger paste 1 tbsp. tomato puree 2 tbsp. dark soy sauce 2 tbsp. rice vinegar 1 tbsp. soft brown sugar 2 tbsp. Gochujang 100ml Beef stock 1 ox cheek 4 pouches ready to wok udon noodles Handful Fresh coriander chopped 1 tbsp. black sesame seeds Method: 1: Transfer all of the ingredients into your slow cooker pot, stir well then place the ox cheek on top, glaze with the sauce then cover with the lid and cook on low for 8 hours. Shred the beef then before serving with some udon noodles, sprinkle over the sesame seeds and fresh coriander. #slowcooker #slowcookermeals #slowcookerrecipes #crockpot #crockpotmeals #crockpotcooking

After the outrage at my last curry base gravy, I took on board the comments and feedback to come back with a banger. Here is my Curry base gravy 2.0. This recipe creates a BIR (British Indian Restaurant) style base, which the restaurants use to increase the speed in which they can cook the various curries. This can be used across so many different curries just check out some of the recipes in my feed like my Chicken Tikka Masala, Pathia and Dhansak. And here’s how to make it at home. Restaurant Secret Curry Base Gravy 2.0 (makes 4 portions) 60g ghee or oil 2 tbsp. garlic and ginger paste 2 green chillies 3 bay leaves 1 heaped tsp. salt 5 large onions sliced 1 heaped tbsp. garam masala 1 heaped tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tbsp. dried fenugreek 3 green cardamom 2 black cardamom 5 cloves 1 star anise 2 tbsp. tomato puree 1 x 400g tin plum tomatoes 500ml water Method: 1: Fry the garlic and ginger, chillies, bay leaves and salt in the ghee or oil for 2 minutes then add in the onions. Cook over low to medium heat for 40 minutes. The onions must be golden and sticky. If they start to catch on the bottom of the pan, just add a splash of water. 2: Add in the spices, tomato purée and tinned tomatoes then add enough water to just cover the vegetables. Pop on the lid and simmer for 30 minutes. Leave to cool and then blend until smooth, using either a food processor or a stick blender. Portion into 300g amounts, then this will keep in the fridge for 3 to 4 days or 3 months in the freezer. Ready to use when you are next making a curry. Makes 4 x 300g portions #curry #currychicken #indianfood #curryrecipe #fakeaway #indiantakeaway #BIR

Welcome to my fakeaway series. Crispy chilli beef is a takesway classic, heres how to make it at home. Crispy Chilli Beef (serves 2) 1 x 300g sirloin steak sliced thinly against the grain 1 small egg 3-4 tbsp. cornflour Sauce: 1 small onion sliced 1 green pepper deseeded and sliced 1 tsp. garlic and ginger paste 50ml tomato ketchup 50ml sweet chilli sauce 2 tbsp. Soy sauce 2 tbsp. rice wine vinegar 30g Sugar or to taste 2 Fresh chillies sliced Method: 1: Coat the steak with the egg then add in the flour. Mix well to coat then shake off the excess flour. Place onto the crisp plate within your air fryer drawer, spray with oil then cook at 210c for 10 minutes shaking halfway through. 2: While the beef is cooking add a splash of oil into a pan, add the onion, pepper then the garlic and ginger paste, stir-fry for 2 minutes. Add in the rest of the sauce ingredients then cook for a further 3 minutes until reduced and sticky. Add the crispy beef into the pan and toss to glaze. #crispychillibeef #fakeaway #fakeawayrecipe #fakeawayfriday #airfryer #airfryerrecipes #airfryertiktok #ukfood #chinesefood #foodtok

Butter Chicken is a true BIR (British Indian Restaurant) curry house favourite. This recipe uses my curry base gravy which I prep ahead to make cooking this curry for dinner a breeze. You can find this Recipe along with the recipes for my mix curry powder in my feed, however, if you can’t find them, send me a DM and I will send across all of the recipe links you will need to make this curry from scratch. Butter chicken 2.0 (serves 4) Chicken Tikka: 500g boneless and skinless chicken thighs cut into bite size pieces 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric 1 tsp. amchoor powder (dried mango) ½ tsp. dried fenugreek 1 tsp. salt 1 tbsp. mint sauce 1 tbsp. mango chutney ¼ tsp. red food colouring (optional) 100ml natural yoghurt Sauce: 30ml oil or ghee 1 small onion diced 1 tbsp. garlic and ginger paste 1 tsp. salt 1 tbsp. sugar 1 heaped tbsp. mix curry powder 1 tsp. tandoori masala 1 tsp. dried fenugreek 2 tbsp. tomato puree mixed with 100ml boiling water 1 x 300g portion of curry base gravy 100ml evaporated milk 40g butter Method: 1: Marinade the chicken in a bowl, along with rest of the Tikka ingredients. For best results, leave to stand in the fridge overnight if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200c for 14 minutes. Make sure the chicken reaches an internal temperature of at least 75c. 2: To make the sauce, melt the ghee then add the onion, ginger, garlic and the salt then cook for a few minutes. Sprinkle in the sugar, spices, fenugreek then fry for a minute. Pour the tomato puree and curry base gravy into the pan along with the evaporated milk then bring up to a simmer. Add in the butter and cooked chicken tikka then simmer for a further 5 minutes. Dependent on how thick you like your sauce, you may want to let it down with a little bit of water to thin it out. Sprinkle over a little more than your fenugreek before serving with rice.

AD Hoisin Pork belly bites cooked in the air fryer is a great way to use this inexpensive cut of meat. Glazed and sticky hoisin sauce and simply served with a bowl of rice. This really is a meal the whole family will love. If you don’t have an air fryer then don’t panic you can do this in your oven. It just might take a little longer to cook through. You can find the full recipe on @Plate Up app. Link to the recipe in my bio

This is a true BIR (British Indian Restaurant) curry house favourite. Tender lamb tikka cooked in a delicious curry sauce with fresh tomatoes. This recipe uses my curry base gravy which I prep ahead to make cooking this curry for dinner a breeze. If you want the recipes for my Base gravy, mixed powder and lamb Tikka they are in my feed however if you can’t find them, let me know and I’ll send them to you. Lamb Rogan Josh (serves 4) 50g ghee or butter 1 small onion diced 1 tbsp. garlic and ginger paste 1 tsp. Kashmiri chilli powder 1 tbsp. mix curry powder 1 heaped tbsp. tomato puree mixed with 150ml boiling water 1 x 300g portion of my curry base gravy 1 x 500g portion of lamb tikka 60ml natural yoghurt 3 ripe tomatoes quartered 1 tsp. dried fenugreek Fresh coriander for garnish Method: 1: Cook your onions in the ghee or butter for around 3-4 minutes then add in the garlic and ginger paste and spices, cook for a couple of minutes then pour in the tomato purée and curry base gravy. Stir well and bring up to a simmer. Add the cooked lamb tikka into the pan along with the yoghurt and fresh tomatoes then cook over a low heat for 10 minutes. Finally add the dried fenugreek then season well with salt and pepper. I like to finish mine with some fresh coriander. ##roganjosh##lambroganjosh##bir##fakeaway##fakeaways

Lamb Tikka, a BIR (British Indian Restaurant) classic, served either as a starter or within a delicious curry. There were two ways to do this as I assume that most people don’t have a tandoor oven at home. The first way is to cook on a rack within your air fryer. I’ll find you get brilliant results with this. However, I do love the smoky flavour that you get from cooking over charcoal on the BBQ. This recipe uses my garam masala spice blend you can find the recipe on my feed, but if you can’t find it, send me a DM and I will pop it over to you. Lamb Tikka (serves 2 or 4 in a curry) 500g cubed lamb rump Lamb Marinade Ingredients: 1 tsp. garlic and ginger paste 1 tsp. salt ½ tsp. Kashmiri chilli powder ½ tsp. turmeric 1 tsp. garam masala 1 tsp. amchoor (dried mango powder) 1 tsp. dried fenugreek leaves ¼ tsp. Red food colouring (optional) 1 tbsp. mint sauce 1 tsp. mango chutney 1 tbsp. natural yoghurt Method: 1: Marinade the cubed lamb in all of the ingredients listed in the recipe above, mix well, then leave the stand for at least an hour to allow the flavours to develop. Thread onto skewers then cook on a rack inside of your air fryer for 8 minutes at 210c. Alternatively, you can cook on the barbecue, directly over the charcoal for 8-10 minutes, turning occasionally. N.B For pink and tender lamb you are looking for an internal temperature of 60°c #Lambtikka #bbq #airfryerrecipe #bbqlife #indianfood #airfryer

The most popular British Indian restaurant style curry is Chicken Tikka Jalfrezi. This can be spicy but feel free to add chilli to your own taste. Trust me the flavour in this one is banging!!! If you want the recipes for the BIR (British Indian restaurant) mix powder, curry base gravy or chicken tikka, then send me a DM and I will pop it over to you. Chicken Tikka Jalfrezi (serves 4) 40g ghee or oil 1 onion diced 1 tbsp. garlic and ginger paste 1 tsp. salt 1-2 fresh green chillies 1 tbsp. Mix curry powder 1 tsp. dried fenugreek leaves 1 tsp. Kashmiri chilli powder 1 tbsp. tomato puree 200ml water 1 x 300g portion curry base gravy 1 x 500g portion chicken tikka 1 red pepper deseeded and cut into large dice 2 ripe fresh tomatoes quartered 2 tbsp. fresh coriander chopped Method: 1: Fry the onion along with the garlic and ginger paste and some salt for 5 minutes then add in the fresh chilli and spices, cook for a further 2 minutes. Pour in the tomato purée which has been mixed with the water and the curry base gravy, then bring up to a simmer. Pop in the chicken tikka, peppers and tomatoes then cook for a further five minutes. Finally garnish with some fresh coriander. #fakeaway #jalfrezi #chickentikka #indianfood #indiantakeaway #currychicken

I’m going to share a secret for cooking British Indian restaurant style curry at home, every restaurant has their own mix curry powder This mix gives their Curry a unique taste. And it’s super simple to re-create this at home. BIR (British Indian Restaurant) Secret Curry Mix Powder 1 tbsp. Garam masala 2 tbsp. ground Cumin 2 tbsp. ground Coriander 2 tbsp. Medium Curry powder 2 tbsp. sweet Paprika 2. tbsp. Turmeric Method: 1: Combine all of the spices in a bowl then transfer to an airtight container for use within your BIR curries. #fakeaway #indianfood #curryrecipe #indiantakeaway #jalfrezi #chickentikka

🍎🥧🍏The most delicious but dangerous thing to eat on planet Earth. I still laugh at the Alan Partridge sketch. Recipe below. 👇🏼👇🏼👇🏼👇🏼 Apple Pie (makes 3) 25g unsalted butter 150g Apples cut into small cubes 25g soft brown sugar Small squeeze lemon juice ½ tsp. ground cinnamon 1 tsp. cornflour and 1 tbsp. cold water mixed into a slurry 1 x sheet ready rolled puff pastry 1 egg beaten 1: Pop the butter into a pan, along with the apple, sugar and lemon juice, then add cinnamon to taste. Cook for five minutes over a low to medium heat, then add in the cornflour slurry. Cook for a further three minutes until thickened and then leave to cool. For ease, I like to put this mixture into a piping bag. 2: Cut a sheet of ready, rolled puff pastry into six equal sized pieces, take one of the pieces and pipe on a line of the Apple mix down the centre, brush the edges with the beaten egg, then place another piece on top. Gently squeeze out any air around the filling and then use a fork to firmly seal the edges. If you like, you can trim the edges to make them nice and neat. Pop into the freezer for at least an hour as this will make them easier to handle. 3: Deep fry in oil heated to 170° for eight minutes until crisp and golden. I like to dust mine in cinnamon sugar before eating. Please learn from my experience and leave to cool for a bit before eating.

AD The slow cooker can be your best friend when it comes to making dinner for the family. We all need such busy lives so a recipe like my satay chicken noodles can be a lifesaver. With very minimal preparation, all of the ingredients are thrown into the slow cooker pot and let that gentle heat create the magic. Delicious and tasty meal that the whole family will love. Find the recipe over on @Plate Up link in my bio. #Slowcooker #noodles #slowcookerrecipe #slowcookerrecipes #slowcookermeals #noodles🍜

You loved the crispy balls, so here is my sweet-and-sour sauce to go with them. If you can’t find the crispy chicken bowl recipe, then send me a DM and I will pop it over to you. Sweet and Sour Sauce (serves 4) 2 tbsp. Tomato Ketchup 2 tbsp. sweet chilli sauce 2 tbsp. Light soy sauce 50ml Rice wine vinegar 50g caster Sugar 50ml Orange juice 1/2 tsp. MSG Method: 1: To make the sweet and sour sauce, combine all of the ingredients in a pan and bring up to a boil stir until all of the ingredients are incorporated. #fakeaway #sweetandsour #sweetandsourchicken #sweetandsoursauce #chinesefood

I’ve got so many nostalgic memories of eating this dish from our local Chinese takeaway when we were kids. To this day, it’s still one of my absolute favourites. What’s your favourite Chinese Takeaway dish? Sweet and Sour Chicken Balls (serves 4) 2 large chicken breasts cut into bite sized pieces 1 tsp. salt ½ tsp. seasoning 1 heaped tsp. cornflour Batter: 150g self-raising flour ½ tsp. bicarbonate of soda 1 tsp. salt 100ml water 100ml milk Method: 1: Pop the chicken into a bowl, along with the seasoning and cornflour, then mix well. Make the batter by whisking together the flower, bicarbonate of soda, salt, water and milk. Dip the chicken into the batter and then straight into oil heated to 170c. Cook the chicken balls for 5-6 minutes or until the internal temperature of the chicken reaches at least 75c. drain onto some kitchen paper. Served the crispy balls along with a portion of fried rice and the sweet-and-sour sauce. #chinesenewyear #chinesefood #sweetandsourchicken #chinesetakeaway #fakeaway #CNY

AD This Chicken Dhansak is the perfect recipe for when you fancy a takeaway Curry, but you’re trying to be healthy in January. Plus, being organized in the kitchen is everything, so why not get ahead of the game and put your dinner together the night before by popping all of the ingredients into one of OXO’s reuseable silicone bags, ready to dump into your slow cooker when you need it. Not only that, they can also be used to store fresh and clean produce, like salads or even placed in the freezer for later use. Additionally, they can go in the microwave for a quick heat-up when you are up against time. #OXOBetter OXO Get Ahead Slow Cooker Chicken Dhansak (serves 4) 1 heaped tbsp. tomato puree 200ml water 500g boneless and skinless chicken thighs cut into bite size pieces 1 large onion diced 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric 1 tsp. Kashmiri chilli powder 1 tsp. salt 1 ripe fresh tomato diced 80g red lentils rinsed 1 x 300g portion of my Curry Base Gravy 1 tbsp. tamarind sauce Garnish: 1 tsp. dried fenugreek 1 small fresh chilli chopped Method: 1: Carefully measure out the water in your OXO Good Grips Measuring Jug then stir through the tomato purée until fully combined. The pour this, along with all of the other ingredients into an OXO Silicone Reuseable Bag, I find the stand up, half gallon/1893ml size is perfect for this recipe. Place in the fridge until needed. 2: When ready to cook, decant the contents from the silicone bag into your slow cooker pot and stir until well combined, pop on the lid then cook the curry on the high setting for four hours or the low setting for eight hours. To finish sprinkle over the dried fenugreek and fresh chilli to taste. N.B This recipe was tested in a 3.5L slow cooker. #slowcooker #slowcookerseason #chickendhansak #slowcookerrecipes #chickencurry #dhansak

I’ve finally cracked it. This recipe will be the closest you get to replicating a British Indian restaurant style chicken tikka masala. Enjoy 🔥🔥 Chicken Tikka Masala 2.0 (serves 4) 30ml oil or ghee 1 tbsp. garlic and ginger paste 30g sugar 50g ground almonds 30g coconut cream 1 tbsp. garam masala 1 tsp. turmeric ½ tsp. mild Kashmiri chilli powder ¼ tsp. red food colouring 2 tbsp. tomato puree mixed with 100ml boiling water 1 x 300g portion of curry base gravy 100ml evaporated milk 1 x 500g portion chicken tikka (see my Chicken Tikka 2.0 recipe) Method: 1: Melt the ghee then add ginger and garlic then the sugar, almonds and coconut cream and cook for 2 minutes. Add in the spices, food colouring and some salt then cook for a further 2-3 minutes. 2: Pour the tomato puree and curry base gravy into the pan along with the evaporated milk then bring up to a simmer. Add in the cooked chicken tikka and cook for a further 5 minutes. Dependent on how thick you like your masala sauce, you may want to let it down with a little bit of water to thin it out. #Takeaway #fakeaway #chickentikka #curryrecipe #chickentikkamasala #BIRcurry #indianfood

Visited a banging Persian restaurant in the centre of Bath yesterday! Well worth the visit if you are in the area, check out Babas Mezze #kebab #kebabs #persian #restaurant #kofta #persianfood