This is a very quick simplified version of an authentic Thai green curry. The preparations are all done first, in much the same way as you would if you were making a stir-fry. Hence, chicken is diced or prawns shelled, an onion chopped, beans topped and tailed, a can and sachet or two opened, and…

The other night when I was feeling extremely lazy and not in the mood for cooking, I used a huge aubergine to make a gratinee-style version of this favourite recipe. As in the original, which I’m giving the recipe for here, I used ragu from the freezer (actually pork, I think) and folded crushed feta…

This simple idea of wrapping a fillet of fish in floppy prosciutto and roasting it in the oven hardly needs a recipe. It’s an idea that is as good for one as is for many and also something to play around with. I sometimes posting rosemary or sage under the ham or smear it with…

I made these tempting little pasties with my grandsons aged 11 and 8; fun to do and very easy although there was a bit of advance preparation before the stuffing and baking began. They truly are delicious and would be perfect for a pic-nic (if that ever happens). Makes 16Prep: 45 minCook: 15 min 500g…

Pork belly slices, trimmed of skin and looking like pale streaky bacon rashers for Desperate Dan’s breakfast are often a better buy than a belly pork joint for stews like this one. Without realizing it, I made a simplified version of Bigos, a traditional Polish hunter’s stew. It’s unbelievably delicious, the combination of pork with…

This recipe was invented specially for my grandsons who love what used to be called Jago’s soup and now is just plain Sausage Pasta. It was invented at a time when little Jago wasn’t enjoying vegetables and is rich with fresh tomato and carrot, as well as onion. He used to make it with me…

Chicken thigh fillets are one of my regular freezer standbys. I freeze them unfurled and separately, so they can be used singly and defrost quickly. One favourite idea is beating them between sheets of parchment paper to make escalopes. They are then floured, egg and bread-crumbed, ready to be quickly fried to a crisp. Sometimes…

Another lovely way of making a second hot meal from a roast chicken. I reckon you need at least 300g of chicken to feed two generously in this instance because there is only onion and tarragon in the creamy sauce, no other veg to baulk it out. The top has a thick breadcrumb and Parmesan…