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Asian Steak Bites and Potatoes
25 mins
Cut beef into 1-inch thick cubes and mix with 1/4 teaspoon of salt and black pepper. Peel potatoes if you want, and cut into 3/4-inch thick cubes.
Place a heavy-bottomed pan over medium heat and add oil to coat the pan. Add potatoes and let them cook undisturbed until the bottom starts to brown. Then add thyme sprigs, 1/4 teaspoon of salt and black pepper, stir and cook until they just get tender. Cooking potatoes may take 5-7 minutes. Transfer to a plate and set aside.
Increase the heat to medium high-high and add more oil to the same pan if needed. Add beef cubes and let them sear undisturbed for about 45 seconds or until they start to develop colors. Then flip to cook the other side for about 30 seconds. Add 1/2 tablespoon of butter and minced garlic, start to stir and cook for a few more seconds until garlic is fragrant.
Add potatoes back to the pan, give the beef cubes and potatoes a quick stir. Slightly lower the heat. Add 1 tablespoon of butter and 1 1/2 tablespoons of soy sauce. Stir to cook to desired doneness and coat everything with the sauce. This should not take long, otherwise the beef will be overcooked.
Adjust seasoning to your liking. Turn off the heat and transfer beef and potatoes to serving plates. Sprinkle with chopped parsley and serve immediately.
Chicken Adobo with Broccoli Rice
30 mins
Heat the coconut oil over a medium-high heat in a wide pan with a lid. Once the oil is hot, place the chicken thighs into the oil and brown lightly, lid off, for about 3 minutes on each side. Remove the browned chicken from the pan and set aside.
Lower the heat and add the garlic. Sauté for another 30 seconds until starting to colour before adding the broth/stock, bay leaves, pepper, peppercorns and apple cider vinegar. Stir and bring the sauce to a simmer.
Add the chicken back to the sauce in the pan, turn the heat down low and cover. Simmer the chicken in the sauce for 10 minutes, then turn the chicken over, cover and cook for another 5-8 minutes until the chicken is cooked through. Add the tamari to the sauce and stir through.
If you’d like a thicker sauce, remove the chicken and keep it warm, then reduce the sauce, uncovered, for a few minutes over a medium simmer.
To make the broccoli rice, use a food processor or coarse teeth on a grater to grate the whole broccoli into rice-sized pieces. Steam the broccoli in a pan with a few tablespoons of water, lid on, for 3-4 minutes until tender with a little bite, stirring halfway through. Season to taste and stir through the spring onions, then server immediately with the chicken.
Take the time to thicken the sauce.
Hemsley & Hemsley: The Art of Eating Well (book)
Chinese-Style Beef & Broccoli
20 mins
In a wok or large pan, lightly toast the black sesame seeds on a medium heat for a minute until fragrant, then remove from the pan and set aside.
Add the coconut oil to the pan, followed by the minced beef and onion, and fry until the meat begins to brown. Add the carrots and red pepper with ginger, garlic, tamari, fish sauce, five-spice and lemon juice/ACV. Season with salt and 0.25 tsp of white pepper and continue to fry for 3-4 minutes, stirring continuously.
Add the broth, broccoli and spring onions and simmer for a further 4-5 minutes until the broccoli is tender but still has some bite and the sauce has reduced. If looking to thicken the sauce, add coconut flour at the same time as the broth.
Sprinkle with the toasted sesame seeds and serve immediately, in individual bowls.
Beef dries out easily.
Hemsley & Hemsley: Good + Simple (book)
Creamy Mushroom & Herb Pasta
20 mins
Cook the pasta as per instructions on pack. Once cooked, drain and leave to one side.
Place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
Add the sliced mushrooms and cook for 5-10 minutes until soft.
Stir through the spinach and leave to wilt for about 2 minutes.
Once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.
Recipe originally to serve 2.
Deliciously Ella
Easy Breakfast Casserole
*We can’t get breakfast sausage in the UK afaik. See below for extras to add when cooking the pork.
Preheat oven to 400 degrees (190dc). Grease a 9×12 baking dish.
Toss diced sweet potatoes in fat and sprinkle with salt
Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
Place in oven and bake for 25-30 minutes, until eggs are set in the middle.

Making breakfast “sausage”

Easy Fish Curry
35 mins
Melt the coconut in a hot pan, toss in the onion and fry until soft and translucent.
Add the ginger and garlic, along with the spices, and fry for about a minute.
Pour in the coconut milk, salt, pepper and lime juice.
Bring to a simmer, then add the fish.
Allow the fish to cook for 10 minutes in the sauce or until it flakes easily.
Serve with fresh cilantro.
Easy Fish Tacos
25 mins
Preheat oven to 200°C.
Combine all fish taco sauce ingredients in a small bowl and set aside.
Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
Bake for 12-15 minutes or until flaky and cooked.
Heat tortillas according to package directions.
Break fish into large chunks and divide between tortillas. Top as desired and serve.
Fish rub:
1 tablespoon chilli powder (we leave this out)
½ teaspoon cumin
½ teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
½ teaspoon onion powder
2 tablespoons mayonnaise
3 tablespoons sour cream
½ lime
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon sriracha
or to taste
Ideas for toppings:
Diced tomatoes
Diced onion
Shredded lettuce
Avocado or guacamole
Chopped Cabbage
Spend with Pennies
Egg Bake
60 mins
Preheat the oven to 180-200°C.
Place a large saute pan over medium heat. Add diced bacon, cook, until crispy, remove from pan and allow to cool slightly.
Grease bottom of a 9x12 baking dish with butter or bacon fat. Layout sweet potatoes to cover the bottom of the dish in one even layer. Then chuck in a layer of spinach.
In a large mixing bowl, crack eggs and whisk. Add a pinch salt, pepper, basil, thyme, onion powder, garlic powder and a little chilli (optional).
Add onion, mushrooms, bell pepper, ham to the mixing bowl and mix together. Place the mixture on top of the sweet potato/spinach layer, and add a further layer of spinach.
Continue layering bacon and spinach and drizzle over a little more bacon fat if available (no more than 1tbsp). Finish off with a final layer of sweet potato.
Place in the oven. Cook for one hour or until the top layer of sweet potatoes is fork-tender.
Slice into 9 servings. Plate and enjoy!
Fish & Chips
30 mins
Chuck in the oven.
Garlic Butter Cod
15 mins
In a large skillet heat olive oil over medium high heat. (Meanwhile, cook potatoes for mash).
Pat cod fish dry with paper towel and season all over with garlic powder, onion powder, paprika and salt and pepper.
Place the cod fish in a large (10-inch) skillet and turn the heat to medium. Sear fish for 3-4 minutes. Flip your cod fish fillets over to cook the other side.
Add butter and when it melts, add garlic and lemon zest. Cook for about 1 minutes.
Gently remove fish from the pan and plate onto a serving dish. Garnish with green onions.
Lovely recipe, but too much dairy.
Honey Garlic Salmon
30 mins
Heat the olive oil in a large pan over medium high heat. Season the salmon with salt and pepper to taste.
Place the salmon skin side up in the pan. Cook for 4-5 minutes per side or until cooked through.
Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
Add the garlic to the pan and cook for 30 seconds.
Add the water, soy sauce and honey to the pan; bring to a simmer.
In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Return the salmon to the pan and spoon the sauce over the top. Sprinkle with parsley and serve with lemon wedges if desired.
Dinner at the Zoo
Malaysian Lentil & Squash Curry
45 mins
First, make the Malaysian spice mix. If using whole cardamoms, remove the shells and crush along with the mustard seeds. Add all the spices to a large saucepan and gently toast for a minute or so until fragrant, stirring to prevent the spices burning.
Add the coconut oil and fry the onion for 10 minutes until softened. Add the garlic and ginger and fry for a few more minutes.
Add the coconut milk, squash and broth. If using courgettes instead of squash, add them 10 minutes before the end of the cooking time. Put the lid on and bring to a medium simmer.
After 10 minutes, add the red lentils, stir and simmer over a medium heat for a further 20 minutes until the lentils are soft and the squash is tender. You might need to add extra broth during cooking, depending on how thick you’d like your curry.
In the last few minutes, add the sliced cabbage or greens, if using, and stir through. If using spinach, just add when you turn off the heat so it wilts.
Turn off the heat, add some sea salt and pepper, the juice of a lime or lemon and check for seasoning and consistency. Add more broth now, if you like.
Stir through the roughly chopped coriander and ladle into bowls to serve.
Hemsley & Hemsley: The Art of Eating Well (book)
Mexican Beef & Carrot Burgers
40 mins
Preheat the oven to fan 200c and line a baking tray with baking parchment.
Place all the ingredients in a large bowl and mix together with your hands, seasoning with salt and pepper. Fry a small piece of the mixture to taste for seasoning, adjusting as needed.
Take large handfuls of the mixture and shape into patties or roll into meatballs.
Place on the prepared baking tray, space apart, and bake in the oven for 30 minutes (patties) or 20 minutes (meatballs) until cooked through.
Hemsley & Hemsley: Good + Simple (book)
Pork Tenderloin
35 mins
Lower oven rack to middle lower position and preheat oven to 450 (220c) degrees. Spray heavy duty baking sheet with nonstick cooking spray.
In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet.
In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down.
Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 (60c) degrees on a meat thermometer.
While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin rest before slicing.
Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.
Quick Chana Masala
35 mins
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Cookie & Kate
Roasted Veg and Chickpea Burgers
60 mins
Start with the pickles as they require at least an hour of pickling. Combine the vinegar, sugar, pinch of salt and a splash of water in a saucepan. Heat until the sugar and salt has dissolved completely. Thinly slice the cucumber and red onion and add to the pickling liqueur and place somewhere to cool.
Heat oven to 190C/Gas 5. Roughly chop the carrot, courgette, and red onion into small pieces, coat with a little bit of olive oil and lightly season. Place on a baking tray and roast for 15 minutes or until the vegetables have browned slightly.
When the veg has been removed from the oven, cut the sweet potato into wedges, season with olive oil, salt, pepper and a sprinkle of smoked paprika and then bake in oven for 15-20 minutes. Check regularly that they don’t burn and remove as soon as they are cooked.
Combine the roasted veg, breadcrumbs, egg, chickpeas and cumin in a food processor, and blitz until it’s mouldable consistency. Shape burger patties with the mixture: it should make roughly 4. Heat some oil in a frying pan and fry the burgers until the outsides are golden – try and only flip them once and be very careful not to break them.
Prepare your burger bun, add sliced tomato, a cooked chickpea burger and finish with the pickles and any other relish you fancy, and serve with the sweet potato wedges. You could keep the remaining burgers for lunch the next day.
Sausages & Mash with Onion Gravy
30 mins
Cook the sausages, butter and onion together and when they are browned and are nearly cooked, add the bone broth and balsamic vinegar and reduce the heat to a simmer, until you reach the desired gravy consistency. Stir in the cream or crème fraîche (if using).
Serve immediately, with big spoonfuls of cauliflower mash.
Hemsley & Hemsley: Good + Simple (book)
Sheet Pan Chicken Fajitas
25 mins
Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
Preheat oven to 425 degrees F.
Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
Sheet Pan Sausage and Vegetables
30 mins
Preheat oven to 200C.
Line a sheet pan with parchment paper.
Place the sausage slices and vegetables in a single layer on the sheet pan.
Drizzle the olive oil over the sausage and veggies.
Mix in the garlic powder, dried oregano, paprika, red pepper flakes, salt and pepper together and sprinkle over the sausage and veggies.
Bake for 15 mins or so. Turn the sausage slices or just toss all of the together to make sure most of them turn around. Bake for another 10 mins, till the sausage is crispy along the edges and the vegetables look done.
Sprinkle fresh parsley over it.
Serve over a bowl of cauli rice, rice, couscous or quinoa.
Shrimp Tacos
30 mins
Get a large skillet and place over medium heat. Add 2 tablespoon of oil. Meanwhile, cook rice.
When the oil in the other skillet is hot, add the bell peppers and season with 1/2 of the taco seasoning. Cook for 5 minutes.
Add the shrimp to the skillet with the peppers and sprinkle the remaining taco seasoning over them. Toss a few time to coat and cook the shrimp with peppers for 5-6 minutes our until they are pink and cooked through.
Garnish with sliced avocado, chopped cilantro, lime wedges and any other taco fixings you love.

Homemade Taco Seasoning

1/2 tablespoon chili powder
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1-2 teaspoons garlic powder (or to taste)
1 1/2 teaspoons onion powder
Simple Pizza
20 mins
Roll out pizza dough, add toppings, chuck in the oven.
Teriyaki Salmon with Baby Bok Choy and Shiitakes
20 mins
Pre Heat oven to 350F
Place the salmon, bok choy and optional mushrooms on a
lined ( or foil lined) baking sheet.
Mix marinade ingredients (soy,
and ginger) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
Sprinkle the salmon with a pinch of
and pepper and a little fresh orange zest, then place the
in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. At this point, you could broil the fish and bok choy, giving the bok choy a little toss first – or simply continue baking a few more minutes, until the bok choy is just tender ( yet green and vibrant and crisp).
Divide among 2 bowls.
Sprinkle the bowl with toasted
, scallions, and chili flakes or
for heat.
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