STEAK TACOS

Gorgeous succulent tender feather blade steak marinated with chilli, cumin and Harissa, skillet seared and stuffed in to soft corn tacos or salads leaves and served with a zesty lime coriander and jalapeño yogurt drizzle.

Marinating time min 1 hour / Cooking time 4 minutes / Resting time 5-7 minutes

Ingredients 

(serves 4)

1 kg feather blade steak or fillet

50ml olive oil

1 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp Himalayan sea salt

1/4 tsp black pepper

2 tsp harissa paste

8 tbsp plain yogurt

1 lime halved

1 fresh jalapeño diced

1 bunch fresh coriander chopped

12 soft corn tacos or salad leaves

Take your steak and place in a food bag or glass dish, pour over the olive oil then rub all the spices, the cumin, chill, salt and pepper all over the steak, leave to marinate for at least one hour or 24 hrs in the fridge or for a make ahead dinner put in the freezer until needed.  

Heat your skillet medium hot and place the marinated steak in the skillet, cook the first side down for two minutes without touching, turn over and cook the other side for a further two minutes, take the steak out of the skillet and leave to rest while you make all the fixings.

If using soft corn tacos warm through and wrap in a tea towel to keep warm, place on the dinner table ready to go, if using salad leaves place on a platter on the table.

Mix half the lime juiced with the yogurt, mix in the diced jalapeño and most of the chopped corinader.

To serve slice the rested steak in thin slivers and leave resting in all their juices, drizzle over the harissa along with the lime juice, coriander jalapeño yogurt along with a sprinkling of the remaining fresh coriander, serve family style next to the warm corn tacos or salad leaves and let you family just tuck in with extra lime juice drizzle if wanted.

SAUSAGE GRAVY AND BEST EVER BISCUITS

WoW After the first spoonful I fell face first into this gorgeous comforting hug in a bowl, rich creamy ground sausage gravy maybe with some bacon fat or butter for the roux, this has to go on my once in a blue moon eating list otherwise I would indulge in this gorgeous comforting meal to often it's that darn good!  Easy to make and a super quick comforting family meal on the table with little effort, even quicker if you use the drop biscuits method.

Prep / Cooking time 25 minutes

Ingredients 

(serves 4-6)

 Biscuits

2 cups plain flour

114g cold butter grated

1 tbsp baking powder

1 tsp salt

1 tsp sugar

3/4 cup full fat milk

1/4 cup fresh chopped parsley

1 beaten egg wash

2 tbsp melted butter

The Gravy

50g butter or 2 tbsp bacon fat

1/3 cup flour

1 kg ground herby seasoned sausage meat

600ml full fat milk

200ml double cream

1 pinch Himalayan sea salt 

1 pinch white pepper

Pre heat your oven 180 F / 350 F, to make the biscuits, place the flour, grated butter, baking powder, sugar and salt in a large bowl and using your finger tips rub to a chunky gravel, add the parsley and milk, bring together to almost form a rough dough ball, at this point you can make these drop biscuits just dollop biscuit size mounds on your baking tray, but if you want pretty uniformed biscuits then turn the dough out on a lightly floured work top, using your hands gently press out to around an inch thick disk, cut in to 2" circles, place on your baking tray, brush the tops with the beaten egg wash and bake for 18 minutes until golden brown, remove from the oven and brush with melted butter.

While the biscuits are baking heat your skillet, add the butter or bacon fat and melt, add the ground sausage and cook fully, add the flour, stir in, cook the flour for five minutes then add half the milk and cream stirring all the time until you have a medium thick luscious sauce then I go by eye with the rest of the milk and cream adding more until I am happy with the consistency of my sausage gravy, season with sea salt and pepper and leave to gently simmer away while your biscuits finish baking, serve in bowls with a spoon in your comfort clothes on the sofa all huddled up round the fire place, and enjoy this hug in a bowl.

EGGS BENEDICT

The Ultimate Chefs Breakfast

This is one of those ultimate rich breakfasts that you can or should only eat occasionally, for me a once a year obsession that has me salivating as that annual mothers day breakfast date arrives, the eating excitement starts with the gorgeous decedent sumptuous moaning joy of the first few mouthfuls of the rich buttery hollandaise sauce with a touch of lemon thickly draped over organic corn feed poached eggs on top of our home reared Gloucestershire Old Spot ham, on a bed of garden wilted spinach in butter topped on a thickly buttered crispy toasted English muffin, but by half way through I am struggling and honestly almost forcing the last three or four rich forkfuls in, groaning with over indulgement, after all it's going to be a another year before I have this again and possibly because the greedy part of me has two eggs benedict!  There is a lot of glorious wonderful grass feed butter in this breakfast which is why it's also known as The Chef's Heart Attack Breakfast!

Prep & Cooking time 15 minutes

Ingredients 

(serves 2)

The Hollandaise

3 egg yolks

200g hot melted butter

1 lemon juiced

1 pinch Himalayan sea salt 

1 pinch white pepper

1 tbsp fresh chopped chives

Poached Eggs 

4 eggs

50ml white wine vinegar

The Fixings

4 slices high welfare Ham

200g spinach

100g butter

2 English muffins halved

This is a simple dish to make but because your cooking four elements at once, not dissimilar to a full English breakfast there is a couple of techniques that make this a much easier breakfast to pull together.

This is a cooking all at the same time breakfast, so you need octopus arms, it comes together fast so be ready to serve.  Bring two saucepans full of water to a rolling boil, place 50 ml white wine vinegar in one saucepan, the other one of the saucepans needs to double as a double boiler for cooking the hollandaise sauce, place a third saucepan on a medium heat and add the butter to melt and stay hot.

Crack the eggs individually in to small bowls, these can be poached a few minutes ahead of time and then 30 seconds before serving drop them back in to the hot water off the heat to warm back up, this really helps lower the pressure on bringing this whole dish together at once.  To poach the eggs whisk the water creating a vortex in the centre gently slip one egg in count to 10 then slip the second egg in poach the eggs for two minutes, remove and place on a plate to one side, repeat with the remaining two eggs.

To make the hollandaise place the egg yolks in a glass bowl with the lemon juice, place the bowl over the simmering water and whisk the egg yolks keep whisking for about 30 seconds the egg yolks will fluff up and thicken, remove the bowl from the heat and slowly whisk in the hot butter this is now done, leave to one side.

Place half of butter in to the saucepan used to melt the hollandaise butter, place on a medium heat, add the spinach and stir this will only take one minute to welt.  Place the muffins under the grill to toast, generously butter and place on your plates, top with the spinach and ham, meanwhile place the poached eggs back in to the hot water off the heat and place the hollandaise back over the double boiler for 30 seconds whisking all the time, take the hollandaise sauce off the heat, season with white pepper, take the poached eggs and place on top of the ham on the muffins and spoon over the warm hollandaise sauce, sprinkle with chives and that’s it, enjoy this breakfast of chefs.

WOOD FIRED RIBEYE COWBOY STEAK

If there's something I love more than cooking in a skillet or Dutch oven it's cooking over wood with flame!  The flavour cannot be replicated, I think there must be some left over ancestral dna that makes my heart sing when cooking over wood flame.  This is a 32oz grass feed on the bone ribeye steak basted with butter and that gorgeous wood fired flavour, divine.

Wood Fired Rare Cooking Time 6-8 minutes 

Fire up your fire pit a good hour or two before you want to cook, you want a white log heat for cooking your steaks, stick some butter for basting in a enamel dish or small skillet and leave close to the heat to melt, I like to cook my steak over two heats so I will make sure my fire pit has a hot, medium hot and warm area, this way you can sear your steaks for a couple of minutes on each side ensuring you get that all important wood fired bark adding unbelievable flavour which is helped along by the fat and butter basting dripping down on the fire sending bursts of flames back up to ensure that wood fired flame flavour.

Then I move my steaks over to the medium warm side and cook slowly for a couple more minutes on each side, the steaks are getting a chance to start to rest while hot enough to still finish cooking to your liking.  Rest for a further couple of minutes before devouring.

MAKE AHEAD DINNERS

Mums Power Hour

WoW 42 Dinners Done Ahead !!!

I love stocking my freezer with these make ahead sheet pan tray bake dinners, knowing a fabulous family dinner full of natural flavour, good for you ingredients can be on the family table in 20 minutes with none or very little prep depending on what veggies you want to bake with them, is sorted,  means I can spend more time with my family and have the freedom to do anything at a moments notice because dinner is sorted, often with left overs for lunch salads, wraps, quesadillas and tacos this is a winning formula.  What I love about get ahead dinners is the whole family are involved in making the weeks prep ahead dinners  list which at some point usually gets a little loud with a hundred or so suggestions a minute being launched at me!  This is my family's next choices for this batch of get ahead dinners, 

Prep time 2 hours Made 42 Meals!!! / Cooking time 18-20 minutes

BACON WRAPPED CHEESE STUFFED MUSTARD CHICKEN THIGHS 

Skinless boned out chicken thighs seasoned with salt and pepper, rolled in Dijon mustard, filled with sliced mozzarella forked in half and wrapped with sweetcure bacon, tossed in olive oil.  To cook place on sheet pan and roast for 18-20 minutes, turning half way through.

CHILLI CUMIN GARLIC HANGER STEAK FOR TACOS

Tri tip or skirt steak seasoned with Himalayan sea salt, black pepper, Kashmiri chilli powder and ground cumin, place in bag with good glug of olive oil. To cook sear the steak in a skillet for 2 minutes each side, remove from the pan and leave to rest for 5 minutes, slice on the bias and serve with all the usual taco fixings.

FEATHER BLADE OREGANO SALT PEPPER KEBAB STEAK

Tri tip of skirt steak seasoned with Himalayan sea salt, white pepper and dried oregano, toss with olive oil.  To cook sear the steak in a hot skillet for a couple of minutes on each side, leave to rest for 5 minutes, very thinly slice on the bias and serve stuffed in to pitta breads topped with ice berg salad, lime slaw, chilli sauce, garlic mayonnaise and green kebab pickled chillies 

SESAME SOY GARLIC GINGER CHICKEN STIR FRY

Chicken, soy sauce, sesame oil, sesame seeds, Himalayan sea salt, white pepper, grated ginger, fresh garlic, spring onions and olive oil.  To cook empty the chicken in to a roasting tin and bake in the oven for 18-20 minutes, serve with shredded stir fry veggies of broccoli, asparagus, red and white cabbage wok seared with sesame oil, soy sauce and a dash of shaoxing wine

CHICKEN THIGH OREGANO KEBAB

Diced boneless skinless chicken thigh meat, olive oil, Himalayan sea salt, black pepper and dried oregano.  To cook place in a roasting tin and bake for 10-12 minutes until just cooked, serve with kebab flat breads stuffed with salad, slaw, chilli sauce, garlic mayonnaise and kebab pickled chillies.

CHICKEN FAJITAS

Chicken, olive oil, Himalayan sea salt, black pepper, dried oregano, ground cumin, coriander, chilli, paprika, onion powder, garlic powder and ancho chipotle chilli powder.  To cook place in a roasting tray with sliced red and green peppers and sliced onions, bake for 18 minutes, serve with soft flour tortillas, guacamole, sour cream, pico de gallo, pickled jalapeños, iceberg salad and grated cheese.

BUFFALO CHICKEN WITH BLUE CHEESE

Chicken, olive oil, whole bottle West Indian hot sauce, Himalayan sea salt and black pepper, blue cheese reserved for later.  Place in a roasting tin with sliced peppers and onions and bake for 18 minutes, 3 minutes before cooking time is up crumble the blue cheese over the chicken to melt.  Serve with broccoli and home fries, or stuffed in to tortilla wraps or tacos with iceberg salad and fixings.

CHICKEN CACCIATORE 

Chicken, olive oil, diced red and green peppers, onions, mushrooms, garlic, tin of chopped tomatoes, sea salt, black pepper, dried Italian herbs, tsp tomato puree and of sugar, dash of red wine optional, olives optional.  To cook empty the bag in to your roasting tin and cook in the oven for 20-24 minutes, serve over pasta or with rice and veggies.

CHICKEN PIRI PIRI

Chicken, olive oil, Himalayan sea salt, black pepper, oregano, ground ginger, ground cardamom, garlic and onion powder, piri piri chilli powder, cayenne pepper, sliced peppers, onions and butter.  To cook place in a roasting tin and bake for 18-20 minutes until cooked serve over pasta or with home fries and veggies or stuffed in to flatbreads with salad

PARMESAN MEATBALLS MARINARA 

Ground beef, sea salt, black pepper, grated Parmesan, onion powder, garlic powder, turmeric, chilli powder, oregano, mix and shape in to balls.  Marinara

Sauce onions, garlic, olive oil, chilli powder, pinch sugar, oregano, tomatoes, leave to cook for at least one hour then chill and cover meatballs.  To cook place in a roasting tin and bake in the oven for around 25 minutes serve with spaghetti or stuffed in to subs loaded with melted cheese.

GARLIC BUTTER MUSHROOM CHICKEN

Chicken, butter, olive oil, garlic, mushrooms, asparagus, sea salt and white pepper.  To cook place in a roasting tin and bake for 18 minutes, serve with fries, veggies or add a glug of cream and white wine and serve over pasta with Parmesan.

12 PORTIONS TEXAS RED CHILLI BEEF

All in one pot at the same time, onions, garlic, olive oil, onion powder, garlic powder, mexine powder, cayenne, ground cumin, oregano, ground beef, tins tomato, tomato purée.  To cook leave to gently simmer away for a couple of hours finish off with a few knobs of butter.

LAMB MADRAS

Gold Medal Winner Dinner

Outstandingly good lamb madras curry loaded with great depth of sumptuous flavours a family winning curry dinner, full of fragrant spices, with only 20 minutes prep ahead time and a couple of hours unattended slow cooking on the stove top your family will think you've been cooking all day!  

Prep time 20 minutes / Cooking time 2-3 unattended hrs

Ingredients 

(serves 4-6)

Best Ever Curry Base Sauce 

2 tbsp ghee 

2 onions chopped

6 cloves garlic grated

2" ginger grated

1/2 red pepper diced

1/4 white cabbage chopped

1 carrot chopped

5 tomatoes chopped

1/2 cup tomato puree 

1 tsp Himalayan sea salt 

1 tsp ground coriander 

1 tsp ground cumin

1 tsp ground fenugreek 

1 tsp turmeric 

1 tsp paprika 

1 tsp garam masala

1 ltr water

1 kg leg of lamb diced

A one pot cook, heat a large deep saucepan medium hot, add the ghee, onions and garlic, soften for 7 minutes, then add all the other ingredients except the garam masala and 1 ltr of water or stock.  Simmer for 20 minutes, then using a stick blender blitz to a smooth sauce, add the garam masala, that's the base sauce made this is now ready for the lamb, second layer of spices, finish spices and some unattended cooking time.

The Second Layer Curry Spice Mix

If your a preper like me you can do this stage a few days ahead, I will often place the base curry in a glass Pyrex dish, add the meat and second spice layer and leave to marinate in the fridge for a day or two giving me a make ahead dinner ready to go from the fridge to stove with no prep time.

1 tbsp Kashmiri chilli powder

8 fresh green chillies sliced longways

6 cardamom pods bashed

2 " ginger grated

6 cloves garlic grated

2 tbsp ground cumin

1 tsp ground coriander

2 tbsp mango chutney 

1/2 juice lime

Fresh coriander 

2 tbsp ghee

2 tbsp finishing spice powder mix

Finishing Spice Powder Mix

1 tbsp ground cumin

1 tsp turmeric 

1 tbsp ground coriander 

1 tbsp heaped curry powder

1 tsp paprika 

1 tsp garam masala

Once your base sauce is blitzed, add the lamb, second layer spices except the fresh coriander, lime juice and mango chutney, then add the finishing spice powder mix, leave to gently bubble away for around 2 hours until the lamb is tender and will fall apart with a little pressure.  That's it, finish the curry with the mango chutney, lime juice and fresh coriander, serve with rice and flat breads.

PALEO COCONUT CARBONARA

Off Grid...

Rich and sumptuous creamy carbonara without the dairy...I do love to go off grid occasionally, I am not paleo perfect, but almost!  This carbonara recipe satisfied my overwhelming desire for pasta carbonara, I sold this to myself by way of a compromise between going off grid and having some pasta but not going all the way and having the double heavy cream and cheese too!  That's where the coconut milk comes in it replaces the cream and cheese but still gives you a rich creamy flavour a brilliant compromise, or so I tell myself!  The occasional off grid keeps me paleo happy after all life is about balance too.

Prep time 5 minutes / Cooking time 10 minutes

Ingredients 

(serves 2)

50g butter

30ml olive oil

1/2 onion finely diced

2 cloves garlic finely chopped

6 rashers sweetcure bacon diced

10 mushroom sliced 

1 can coconut milk

1/2 tsp turmeric 

1 pinch Himalayan sea salt 

1 pinch fresh ground black pepper 

2 tbsp fresh parsley

250g pasta

Bring a large pan of water to a rolling boil, season with sea salt and add the pasta, cook according to the pasta instructions, around ten minutes, but take two minutes off the cooking instruction time, pasta is better digested creating less glucose when al dente.  Meanwhile while the pasta is cooking make the sauce.  As soon as the pasta is cooked drain reserving a tablespoon of the cooking water and add to your sauce below.

Heat a skillet medium hot, add the butter and olive oil along with the bacon, onions and garlic soften for five minutes until the onions are translucent then add the mushrooms, cook for a further three minutes, add the coconut milk and turmeric, stir in, bring to a simmer, season with salt and pepper, toss in the pasta and serve with a sprinkling of fresh parsley.

ALFREDO CARBONARA

Girls Together Lunch 

Outstanding gorgeous rich buttery creamy white wine, bacon, mushroom and parmesan sauce served over pasta, a bowl of comforting sumptuous spoon food shared with my outdoor girl friends a real carb overload just what we needed on a bitter cold winters day after we had turned out all the horses, set up all the stables, feed the pigs, sheep and goats, put new bedding down and filled to many hay nets to count, we earnt this carbohydrate overload.

Prep time 10 mins / Cooking time 20 minutes

Ingredients 

2 tbsp butter

 1 tbsp olive oil

2 tbsp plain flour

1 onion finely diced

1 clove garlic grated 

8 rashers sweetcure bacon diced

8 mushrooms sliced

200ml white wine

200ml chicken stock

400ml double cream 

100g grated Parmesan 
1 tbsp fresh parsley

2 pinch Himalayan sea salt 

1 pinch white pepper

500g pack pasta shapes

First bring a deep saucepan of water to a rolling boil, season with one pinch of the sea salt, add the pasta and cook for two minutes less than the packet instructions, around 6 minutes.  Meanwhile heat a skillet medium hot heat, add the butter and olive oil then the onions and garlic soften for five minutes, add the bacon and mushrooms and cook for a further couple of minutes, turn up the heat, add the white wine and reduce by half, turn the heat down to a medium hot again.

Sprinkle over the flour and stir in with a whisk, cook the flour for a couple of minutes then add the chicken stock and cream and gently whisk in until combined, season with salt, pepper and Parmesan.  Meanwhile drain the pasta and add to the sauce along with a couple tablespoons of the pasta cooking water, that's it serve your silky smoothie sumptuous with a sprinkling of fresh parsley and garlic butter toasted bread.

BONE BROTH IN A INSTANT

Homemade Chicken Jelly Stock

Super easy to make and can be turned in to that wonderful gut healing soul boosting nourishing bowl of bone broth, my son calls this his Jewish Penicillin Soup, he has been eating this weekly since he was 6mths old and is now a strong strapping lad of 16yrs old!  This honest clean chicken jelly will give you your broth or ramen at a moments notice, I usually have 2ltrs of bone broth made at any one time in my fridge, but this takes up a lot of space, so I have experimented with reducing my bone broth chicken stock to a super concentrated chicken jelly, this small 100g jar will turn into 2ltrs of brilliant bone broth just by adding stock water, hot water or coconut milk along with any super green vegetables, a teaspoon of chicken jelly will boost flavour to many other soups, stews, chillies and gravies.  

Chicken stock jelly is made from your Sunday or mid week roast chicken, no extra work required.  I still poach the left over chicken carcasses in about a litre of vegetable stock water just to extract that last bit of flavour that is still there in the roasted bones, I use this stock water as the base for making my bone broth in an instant.

The key to chicken jelly success is in the cooking method a chicken brick, which is an old West Country term for a clay or enamel roasting tin with a lid that keeps all the moisture in, a roasting tin with a lid or a casserole dish will do the same job, then the resting time is essential to allow all the chicken juices and flavour to render down to make that jelly stock.

Cooking time 45-1hr / Resting time Min 30 minutes

Ingredients

1 whole organic highest welfare chicken

100ml water

1 carrot diced

1 onion diced

1 clove garlic bashed

1 tsp Himalayan sea salt 

1/2 tsp ground white pepper

50ml olive oil

Cover the chicken in olive oil, salt and pepper, place the diced carrot, onion and garlic in the bottom of the chicken roasting pan along with the water and place the chicken on top, pop on the lid and roast in a pre heated oven 200 C / 390 F for 45 minutes for a medium large chicken, for a extra large 1 hour, do not be tempted to take the lid off at any point.  

Remove from the oven and leave the roasting tin alone to allow the chicken to rest keeping all the gorgeous moisture in the roasting pan.  I will leave my chicken to rest for around an hour, but if you want to serve the chicken half an hour will do.  

To collect the chicken jelly take the chicken and drain all the juices from the whole chicken in to the juices in the roasting pan, pour off all the liquid through a strainer in to a glass bowl or jar and place in the fridge to set, will set in about an hour, this is your roast chicken jelly stock.

CHICKEN TANDOORI MASALA

This is so good and is great fun to cook, I love cooking outside, despite the sleet rain and wind at present!  But this is almost as good charred on a hot griddle pan in the kitchen, with the windows open!  After many attempts I have finally married up several inspirational recipes and found this marinade tasted as close to the proper tandoori chicken cooked in a traditional tandoor.  I used my hot coal clay pot to cook the chicken which allowed me to get that all important charred essential layer of flavour on to the chicken to add that authentic tandoor taste, but you can still get that charred flavour from a stove top griddle, the outdoor cooking smoke flavour is the only flavour you be short on.  The flat breads really are worth the effort to make they only take 5 minutes to set the dough up and 3 minutes to cook and are outstandingly fabulous.

I have used kashmiri chilli powder in this recipe, you can find this on Amazon or in good deli stores.  If you want a redder traditional colour like in the Indian restaurants this is achieved by adding a paprika extract known as, paprika oleoresin I was unable to find this, it is used commercially and you can find it in the commercial mix of tandoori masala powders readily available.  I have made my own tandoori masala, recipe below.

MARINADE

5 cardamon pods de-seeded

2 tsp cumin seeds

1/4 tsp cloves

1/2 tsp black peppercorns

2 tsp  coriander seeds

1/2 tsp cayenne pepper

1 tsp turmeric powder

1/4 tsp cinnamon powder

1/4 grated nutmeg

2 tsp kashmiri chilli powder

1 tbsp tandoori masala powder (home made recipe below)

1 lrg tsp salt

2" piece of ginger finely grated

6 garlic cloves finely grated

300g Greek yogurt

1/2 lemon juiced

4 chicken breasts or lamb 

FLAT BREADS

500g 00 flour

15g dried yeast

50ml olive oil

10g salt

320g water

ACCOMPANIMENTS

200ml Greek yogurt

 8 tsps Harissa paste

watercress salad

 1 sliced onion

 1 sliced peppers

2 tbsp fresh chopped coriander 

TANDOORI MASALA POWDER

1 tsp ground ginger, cumin, coriander, paprika, salt, cayenne and turmeric.

Mix together

FLAT BREAD DOUGH

First make the flat breads, mix all the ingredients together and knead for 5 minutes, don't add any extra flour the stickiness will go with kneading cover with a tea towel and leave to rest for at least 30 minutes, if you want to make this further in advance, leave to prove at room temperature for 2-3hrs or make the day before and leave to prove in the fridge, up to 48hrs just bring out to come up to room temperature 15 minutes before using.

TANDOORI MASALA MARINADE

In a pestal and mortar or my favourtie a not for coffee grinder, grind the cardamom, cumin, cloves, black peppercorns and coridander seeds, tip into a larage bowl and add the yogurt, cayenne, turmeric, cinnamon, nutmeg, chilli powder, tandoori masala, ginger, garlic, salt and lemon juice, mix well into a gorgeous paste and coat the chicken really well.  The longer you can leave this to marinate the deeper the flavour, 30 minutes and you will have a tandoori chicken meal but 5 hours or overnight in the fridge and you will have outstanding tandoori chicken.  Once marinated place the chunks of chicken on your skewers, if using wooden skewers soak them in cold water for 30 minutes prior to use.  If using metal skewers your chicken will cook a little quicker than wooden skewers.

FLAT BREADS

Heat a dry non stick frying pan to a high heat, divide the dough into 6, dust with flour and roll out to the size of a dinner plate, place in the hot pan and cook each side for approx 2 minutes, wrap up in a tea towel to keep warm while you cook the tandoori chicken.

CHICKEN TANDOORI

Fire up your BBQ, coal pot or stove top griddle and to start cook the skewers low down near the coals, or on a really high heat so as to char the chicken, don't turn the skewers until the meat has really sealed and charred on one side then once you have charred both sides lower the heat or pop higher up to finish cooking slowly, allowing the chicken to start resting as it finishes cooking, serve stuffed and rolled up in your flat bread with salad, yogurt and harissa.