Blog | For Those About To Cook

Big Mac Sauce

March 16, 2025 By Joe Leave a Comment

When you try this Big Mac sauce, you will instantly recognise the flavour. No, it is not an exact copy of Big Mac because the real sauce includes ingredients like stabilisers and preservatives that aren't needed to make Big Mac sauce at home and to spread them on your very own copycat Big Mac Burger!

About this recipe

This is a big mac sauce recipe I developed as a kid and long before I started writing this blog. I worked for two days as a teenager at McDonald's before I learned it just wasn't for me.

Still, I managed to take a bottle of special sauce home with me and went to work trying to recreate it. It wasn't easy as I had never heard of most of the ingredients. It was obvious that there was mayonnaise in it and the label stated that it contained mustard, garlic, onion and vinegar.

I think at the time, I added ketchup but that wasn't on the label. The reddish colour comes from paprika. You could try adding a little ketchup but it isn't needed for that famous flavour Big Mac sauce flavour.

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Ingredients

mayonnaise
pickle relish
onion, minced
yellow mustard
distilled vinegar
sweet or smoked paprika
garlic powder
onion powder
salt
sugar

See recipe card for quantities.

Instructions

Step 1: Place all of the ingredients in a mixing bowl except for sugar.

Big mac sauce ingredients mixed together

Step 2: Whisk these ingredients together until smooth. Taste it and add sugar to taste. You could also add salt and pepper to taste.

Storage for Big Mac Sauce

This Big Mac Sauce can be stored in the fridge for up to a week in an airtight container. The flavors actually improve after a few hours, so making it a little in advance is ideal. Just give it a good stir before using!

Top Tip for Big Mac Sauce

Let it sit for at least a few hours (ideally overnight) before using. This allows the flavors to develop and blend properly, giving it that authentic taste.

FAQ for Big Mac Sauce

What kind of pickle relish do you use?

The pickles you use in this recipe are dill pickles or dill pickle relish. Dill pickle relish and pickles are widely available in the UK.

In the UK, they are a bit more difficult to find. You can use sweet pickles or sweet pickle relish if you are unable to get dill pickles. If using sweet pickles, don't add any sugar unless you taste it first and decide you want a sweeter flavour.

More American Recipes

Looking for other recipes like this? Try these:

Recipe

Big Mac Sauce Recipe

Yield: 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

This Big Mac sauce tastes just like the real thing. It isn't the real thing because the recipe only calls for fresh ingredients you can find at your local supermarket. It can be made in about 5 minutes and is delicious on any burger.

Ingredients

1 cup mayonnaise
4 tablespoon pickle relish
2 tablespoon onion, minced
1 tablespoon yellow mustard
1 tablespoon white distilled vinegar
1 teaspoon sweet or smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste, I use about ½ tsp
Sugar to taste, I leave it out

Instructions

Pour all of the ingredients into a mixing bowl except for the salt and sugar.
Whisk until smooth and then try some. You can add salt and/or sugar to taste if needed.
Cover tightly and refridgerate until needed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 402mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Béchamel Sauce

March 15, 2025 By Joe Leave a Comment

Béchamel sauce is one of those essentials every cook should master. It’s rich, creamy, and incredibly versatile whether you’re using it for lasagne, mac and cheese, a classic white sauce or even a Croque Monsieur!

Homemade béchamel sauce recipe — It's really easy and so much better than shop bought white sauce!

About this Béchamel Sauce recipe

Béchamel sauce is one of the five classic French mother sauces and once you’ve got it down, you’ll find yourself using it all the time. It’s the base for so many great dishes. Think creamy gratins, soufflés, and the perfect croque monsieur.

This Béchamel sauce recipe is for a small 150ml portion. I have made this recipe easy to follow so that you can double, triple, quadruple the quantity based on how much you need for any recipe you are following.

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Ingredients for Béchamel sauce

This béchamel sauce recipe only requires a few ingredients and can be made in no time. Here are the ingredients you will need.

Milk
Garlic
Bay leaf
Butter
Flour
Salt and peooer

See recipe card for quantities.

Instructions

In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...

Melting butter in a pan and adding in the flour

Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.

Step 2: Make sure you whisk continuously when you add the flour so it does not burn.

Step 3: Gradually add the infused milk (see recipe card), whisking continuously again. Add more if you need to, until you reach your desired consistency.

Step 4: Stir in the salt and pepper. All done! How easy was that?

Hint: Stay by the stove! This recipe requires constant whisking to keep the sauce smooth and prevent any lumps or burning.

Substitutions

Butter - Use olive oil or ghee for a slightly different flavor, or margarine for a dairy-free option.
Flour - Swap with cornstarch (use half the amount) or gluten-free flour for a gluten-free version.
Milk - Use cream for a richer sauce, or plant-based milk (like oat, almond, or soy) for a dairy-free alternative.
Infused Milk (Garlic & Bay Leaf) - If short on time, you can skip the infusion and add a pinch of garlic powder and a small bay leaf directly to the sauce while cooking, then remove it before serving.

Variations of béchamel sauce

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Cheesy Béchamel (Parmesan or Gruyère) – For a richer, cheesy béchamel, simply stir in grated Parmesan or Gruyère once the sauce is thickened. For a full-on Parmesan béchamel, add around ½ cup of finely grated cheese.
Spicy Béchamel – Add a pinch of cayenne pepper, paprika, or chili powder for a kick. You can also stir in a small amount of mustard powder or a spoonful of Dijon mustard for extra tanginess. This is great in dishes like spicy mac and cheese or a spicy vegetable gratin.
Mushroom Béchamel – Sauté chopped mushrooms in butter until golden and tender, then add to the béchamel for a rich, earthy flavor. This variation is delicious in mushroom lasagna or served over grilled chicken.

Equipment

Pan – A heavy-bottomed saucepan is ideal, as it helps distribute heat evenly and reduces the risk of burning. You can use any pan, but a sturdy one is best to avoid hot spots.
Whisk – A balloon whisk is the go-to tool for this job. It allows you to whisk smoothly and efficiently, preventing lumps and ensuring the sauce stays silky.
Wooden Spoon – For stirring the roux and ensuring it doesn’t stick to the bottom of the pan, a wooden spoon is perfect. It gives you control and doesn’t scratch your pan.

How to store Béchamel Sauce

Fridge – You can store béchamel sauce in an airtight container in the fridge for up to 3-4 days. When reheating, do so gently over low heat, adding a little extra milk or cream if it has thickened too much.

Freezer – Béchamel sauce can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it in the fridge overnight, then gently warm it up on the stove, adding milk or cream to restore the desired consistency.

Top Tip

You can very easily double, triple or quadruple this recipe. Just remember to always use equal amounts flour to butter then add the milk slowly until your desired consistency. It’s not necessary to double up on the garlic.

FAQ

Why is my béchamel sauce lumpy?

Lumps in béchamel are usually caused by adding the milk too quickly or not whisking constantly. Make sure to add the milk slowly, in small amounts, while whisking continuously to prevent lumps.

How can I fix a thin béchamel sauce?

If your béchamel is too thin, simmer it for a few more minutes to reduce and thicken. Alternatively, you can whisk in a little more flour or cornstarch (mixed with cold milk) to help thicken the sauce.

More French Recipes

Looking for more French recipes? My favorite is this Casoulet recipe Try these:

Recipe

Béchamel Sauce Recipe

Yield: 150ml

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Learn how to make a classic béchamel sauce with simple ingredients, helpful tips, and variations for every dish. Perfect for creamy pasta, gratins, and more!

Ingredients

½ cup (125ml) milk
2 cloves garlic (slightly crushes)
2 bay leaves
2 ½ tablespoon (20g) flour
1 ½ tablespoon (20g) butter

Instructions

Start by heating the milk in a small saucepan over medium heat. Add the crushed garlic and bay leaves and let the milk warm until it starts to steam. Remove it from the heat and let it infuse for about 5-10 minutes, then strain out the garlic and bay leaves.
Next, in a separate saucepan, melt the butter over medium heat. Stir in the flour slowly, mixing until smooth to form the roux. Cook the roux for 1-2 minutes, being careful not to let it brown.
Gradually add the infused milk to the roux, whisking constantly to avoid lumps. Continue to add the milk slowly while whisking until all the milk is incorporated.
Bring the sauce to a gentle simmer and cook for 3-5 minutes until it thickens to your desired consistency. Add more milk if necessary.
Finally, taste and adjust the seasoning with salt and pepper.

Tuscan Chicken

March 13, 2025 By Joe Leave a Comment

If you are looking for a creamy, flavorful and comforting dish then my Tuscan Chicken recipe is just what you’ve been searching for. It's a hearty and satisfying meal that brings together creamy and savory elements in every bite.

Homemade Tuscan chicken plated up — You're in for a treat with this easy Tuscan Chicken Recipe!

About this Tuscan Chicken recipe:

Tuscan chicken is unbelievably rich and delicious and can be served with pasta, rice, creamy mashed potatoes or crusty bread to soak up the flavor packed sauce.

Originating from the Tuscan region of Italy, this dish is so incredibly versatile and uses ingredients you will already have in your refrigerator. You can make this dish your own by adding a variety of Tuscan flavors such as mushroom, olives or truffle.

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Ingredients for Tuscan Chicken

Ingredients portioned out for the Tuscan chicken recipe

Olive oil
Chicken breast
Garlic powder
Onion powder
Oregano
Paprika
Sundried tomatoes (oil and chopped)
Shallots
Garlic
Spinach
Heavy cream
Parmesan
Dry white wine

See recipe card for quantities.

Step by step photographs

Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.

butterflied chicken for tuscan chicken recipe

Step 1: Butterfly your chicken breasts.

Step 2: Add your spices to a bowl and coat the chicken evenly.

Pan searing the chicken breast for tuscan chicken

Step 3: Pan fry on a medium heat until browned.

Step 4: Remove your chicken and to the same pan add shallots and garlic.

white wine being added to the tuscan chciken pan

Step 5: Add your dry white wine and deglaze the pan.

Step 6: Stir in the chopped sundried tomatoes and heavy cream.

Step 7: Gradually add the spinach and parmesan and stir to combine.

Step 8: Return your cooked chicken breasts to the pan and simmer for 5-10 minutes.

Variations

There are so many ways to make this recipe your own while still complimenting the delicious Tuscan flavors, here are some ideas:

Chicken thigh- adding chicken thigh instead of breast will add an extra depth of flavor to the dish.
Chicken stock - for an alcohol free version, why not add a splash of chicken stock to deglaze the pan and add to the rich flavor.
Greek yoghurt - substitute heavy cream for Greek yoghurt to maintain the Tuscan Chicken’s creamy texture with a healthier alternative.
Rosemary, thyme or sage - there is no limit to the flavour combinations you can create in your spice blend, if paprika isn’t to your taste then go for a pinch of a more classic Italian seasoning.
Cheese - for a sharper flavor, try swapping your parmesan for Pecorino Romano or for a creamier sauce try mozzarella.
Vegetables - use up any vegetables you have left over in your fridge and add mushroom, eggplant, zucchini or asparagus for an extra bite.

See this Tuscan Chicken Pasta recipe on my website!

What can I serve Tuscan Chicken with?

Pasta - Fettuccine, Penne or Spaghetti are classic choices. The creamy sauce from the chicken will coat the pasta perfectly. Gnocchi is another great option for a rich, comforting dish.
Rice - the perfect way to soak up all the creamy, delicious sauce.
Mashed potatoes - my creamy mashed potatoes pair perfectly with Tuscan Chicken.

Storage

Cool it down: Before storing, allow the Tuscan chicken to cool down to room temperature.

Store in an airtight container: Once cooled, transfer the Tuscan chicken (including the sauce) into an airtight container. This helps preserve the flavor and prevents the dish from drying out.

Refrigerate: Store the container in the fridge. Tuscan chicken can be safely stored in the fridge for 3-4 days. It can last in the freezer for up to 3 months.

Reheating: Reheat individual portions in a microwave-safe dish for 2-3 minutes, stirring halfway through. Reheat gently on the stove over low heat, adding a little extra cream or broth if the sauce has thickened too much.

Top Tip

To ensure your sauce is packed full of flavor, use some of the oil in your sun-dried tomatoes to sear your chicken. Don’t move the chicken too much in the pan to allow the flavorful fond to form. This will add so much flavor when you deglaze the pan with your white wine.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can! Chicken thighs are a great alternative to breasts and are more tender and juicy. They work wonderfully in this dish, and the sauce will soak into the thighs beautifully.

Can I make Tuscan chicken without cream?

If you want a lighter version, you can substitute the cream with Greek yogurt or even coconut milk for a dairy-free alternative. You can also try using a bit of chicken broth to create a lighter sauce.

Can I make Tuscan chicken in a slow cooker or Instant Pot?

Yes! You can adapt the recipe for both a slow cooker or Instant Pot. For the slow cooker, cook the chicken with the sauce ingredients for about 4 hours on low, then add the spinach and cheese near the end. In an Instant Pot, sauté the chicken first, then cook on high pressure for a few minutes before adding the final ingredients to thicken the sauce.

Looking for other recipes like this? Try these:

Recipe

Tuscan Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This creamy and delicious Tuscan Chicken will soon become a family favorite meal!

Ingredients

1 tablespoon olive oil
2 chicken breasts
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon paprika
Teaspoon salt and pepper
Sun-dried tomatoes (oil and chopped)
2 shallots
3 cloves of garlic
1 bag of spinach
1 cup heavy cream
½ cup Parmesan
100ml dry white wine

Instructions

Start with your two large chicken breasts and cut them in half through the middle to create four butterflied chicken steaks.
Transfer the chicken to a bowl, add spices, and coat evenly.
Over medium-high heat, sear the chicken fillets for 5 minutes on each side until browned. Don’t worry about cooking them through at this stage.
Remove the chicken, reduce the heat slightly, and add shallots to the same pan. Fry for 5 minutes, then add garlic and stir for another 1-2 minutes.
Pour in the dry white wine, deglazing the pan by scraping up any browned bits to incorporate into the creamy sauce.
Stir in the chopped sun-dried tomatoes and heavy cream, ensuring the mixture doesn’t stick to the bottom.
Gradually add the spinach and Parmesan, stirring continuously to combine.
Return the chicken to the pan, reduce the heat, and simmer for 5-10 minutes until fully cooked. Plate up over creamy mash, pasta, rice, or with crispy bread, and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 623mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 26g

Basil Pesto

March 13, 2025 By Dan Leave a Comment

There's no need to buy basil pesto when it's this easy to make! Bursting with fresh, vibrant flavors, it adds a delicious touch to any dish. Perfectly versatile, it works as a rich pasta sauce, a zesty topping for grilled fish, or even a pizza topping!

homemade basil pesto — It can't be any easier to make your own basil pesto!

About this recipe

I always grab fresh basil when I go shopping, it’s inexpensive and pairs well with so many dishes I make throughout the week, whether it’s stirred into pasta, added to salads, or blended into sauces.

With basil on hand, plus pantry staples like olive oil and pine nuts, all you need is some Parmesan to whip up a quick, no-fuss weeknight meal.

This basil pesto recipe is a favorite and the perfect way to use up fresh basil. Whether it’s just bought or on its last few days. It takes only five minutes to prepare, is packed with vibrant flavor, and is a fresher, healthier alternative to anything from a jar. Once you try homemade pesto, you won’t go back!

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Ingredients

Fresh basil leaves
Grated parmesan
garlic cloves (peeled and crushed)
olive oil
Salt & pepper

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

pine nuts and garlic in the food processor for basil pesto

Step 1: Start by adding the pine nuts and garlic to the food processor.

Basil added to food processor for basil pesto

Step 2: Then add the basil on top.

Parmesan cheese, olive oil and Sal and pepper added to the food processor

Step 3: Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.

Step 4: Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.

What to Use Basil Pesto For

This basil pesto is one of those kitchen essentials that’s always worth making fresh. It’s packed with bold, herby flavor and can take a dish from good to next level in seconds. Here’s how I love to use it:

Pasta & Rice

Toss it through hot pasta. Simple, fresh, and unbeatable.
Stir into risotto for an extra hit of richness.
Mix with rice or couscous for a quick, flavorful side.

Meat & Fish

Spoon it over grilled chicken or steak just before serving.
Slather onto salmon before baking., an absolute game changer.
Stir into a prawn marinade for something a little special.

Breads & Sandwiches

Spread on toasties or paninis. Trust me, it’s a winner.
Swirl into butter for the best pesto garlic bread.
Drizzle over homemade focaccia before baking.

Variations of Basil Pesto

GiviPesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:

Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.

Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:

Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)

Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.

Equipment for this Basil Pesto recipe

There are a few things you will need to make this Basil Pesto recipe.

For best results use a Food Processor as this allows you to pulse in short bursts to maintain a good texture and avoid over-blending. However, you can use any Blender to blend the ingredients into a paste. Everything else you need, you will have on hand.

Storage

You will want to store this basil pesto properly so none of that amazing flavor goes to waste.

In the refrigerator - Homemade basil pesto will keep in the fridge for up to 5 days. Just pour it into a clean jar or airtight container and smooth the surface. To stop it from oxidizing (going brown), drizzle a thin layer of olive oil on top before sealing. Every time you use some, top it up with a little more oil to keep it fresh.
In the freezer- Pesto freezes brilliantly and will last up to 3 months, so it’s worth making a big batch. Here’s how:

Flattened Bags: Pour pesto into a freezer bag, spread it out flat, and freeze. When you need some, just snap off a piece. easy!

Ice Cube Tray Method: Spoon pesto into an ice cube tray and freeze. Once solid, pop the cubes into a freezer bag and use them as needed. Straight into hot pasta or sauces.

Small Containers: Freeze in small airtight tubs so you can defrost just the right amount.

Top Tip

Pesto is all about fresh, simple flavors. Use the best basil, a good-quality Parmesan (or Grana Padano for a budget-friendly swap), and proper extra virgin olive oil.

FAQ for Basil Pesto

How do I keep my pesto from turning brown?

To prevent oxidation, press a thin layer of olive oil on top of the pesto before storing it in an airtight container. Keeping it in the fridge helps maintain its vibrant green color.

What can I use instead of pine nuts?

You can substitute pine nuts with walnuts, almonds, cashews, sunflower seeds, or even pumpkin seeds for a nut-free option.

You might also like these Italian recipes

Looking for other recipes like this? Try these:

Recipe

Basil Pesto Recipe

Yield: 1 Cup

Prep Time: 5 minutes

Total Time: 5 minutes

A vibrant, garlicky blend of fresh basil, rich Parmesan, pine nuts, and olive oil. Fresh basil pesto is a fragrant, punchy sauce bursting with flavor.

Ingredients

1 ½ cups (80g) fresh basil leaves
¾ cup (60g) grated parmesan
4 garlic cloves (peeled and crushed)
4 tablespoon olive oil
Salt & pepper to taste

Instructions

Start by adding the pine nuts and garlic to the food processor. Then add the basil on top.
Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 92mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Cowboy Butter

March 13, 2025 By Dan Leave a Comment

If you’re into bold flavors, then you’re going to love Cowboy Butter—a rich, garlicky, and slightly spicy butter that’s perfect for dipping, basting, and spreading. cowboy butter has become a favorite among grillers and steak lovers, but trust me, it goes with just about anything.

About this recipe.

I first came across this when traveling through the southern U.S., where cowboy-style cooking is all about big flavors, simple ingredients, and cooking over fire. Traditionally, Cowboy Butter is served alongside grilled steak, but I’ve found it’s just as good drizzled over seafood, chicken, or even vegetables.

The recipe is a simplified version of cowboy butter. All the same ingredients are used but there is not need to simmer them together. It's perfect for rubbing under the skin of turkey or chicken before roasting and also poaching fish and shrimp. It's amazing used instead of plain butter in these perfect mashed potatoes. See notes and how to prepare it for other uses in the recipe card below.

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Ingredients

Get all of your ingredients together before starting. The ingredients can easily be adjusted to taste and how spicy you want it.

unsalted soft butter
garlic
Dijon mustard
fresh lime juice
Zest of one lime
smoked paprika
chili flakes
cayenne pepper (optional, for extra heat)
sea salt
freshly ground black pepper
chopped fresh parsley
chopped fresh chives
chopped fresh thyme

See recipe card for quantities.

Cowboy Butter Step by Step

As you will see from the photos below, there isn't much to this delicious butter.

All of the ingredients mixed together in a bowl.

Step 1: Mix all of the ingredients together well in a bowl or food processor.

The cowboy butter rolled into sausage shape in plastic wrap.

Step 2: You can form the butter into logs as above for storing and easy slicing but it is optional.

Slice cowboy butter ready to add to a recipe.

Step 3: Use your cowboy butter as needed.

A turkey with the cowboy butter rubbed under the skin.

Step 4: This time I rubbed it under the skin of our Christmas turkey and it was out of this world amazing.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spiciness - Add more or less chili powder and/or chili flakes to taste.
Vinegar- The lime juice and lime zest in this recipe are there to add a mild, sour flavour. You could add a little vinegar instead.
Dairy Free or Vegan - Swap the butter for a high-quality plant-based butter or olive oil. The flavor will be slightly different, but it will still be rich and delicious. Just be sure to adjust the seasoning slightly, as plant-based butter can have a different salt level.

Equipment

Making cowboy butter this way is really simple and all your really need is a good mixing bowl though you might prefer a food processor.

If using the butter in other ways, such as to top a steak or to melt over vegetables, you need a frying pan or skillet. Simmer the butter and garlic over a medium heat for a few minutes to take out the strong garlic flavour. Then when the butter is still soft, whisk in the other ingredients.

Storage

You can store the cowboy butter in your fridge for up to a week, wrapped tightly in plastic wrap.

Then use it as it is or melt it over a medium heat. It's so good spooned over vegetables and pasta.

Top Tip

If using to spread under the skin of a whole turkey or chicken, let it come to a soft, room temperature before doing so.

FAQ

What is Cowboy Butter used for?

Cowboy Butter is a versatile dipping sauce that pairs beautifully with grilled meats, seafood, vegetables, and even bread. Traditionally, it’s served with steak, but you can drizzle it over shrimp, chicken, or roasted veggies. It also works great as a basting sauce for grilling or a flavorful spread for sandwiches.

Can I make Cowboy Butter ahead of time?

Yes! You can make Cowboy Butter in advance and store it in the fridge for up to a week. Just let it soften for using as a rub for turkey or chicken or gently heat it in a saucepan or microwave before serving. If you want a spreadable version, let it cool and solidify in a container—it’s delicious on toast or steak!

How can I make Cowboy Butter spicier?

Yes! If, like me, you like a good spicy kick to your food, you can add more chili powder or chili flakes. You could also add a splash of your favorite hot sauce for a different kind of heat or add finely chopped fresh chilies for a fresher heat.

Pairing

Cowboy butter would go really well with any of these. It might add a rather different flavour but if you like a good spicy butter, you'll love it:

Recipe

Cowboy Butter Recipe

Yield: 10

Prep Time: 10 minutes

Total Time: 10 minutes

This version of cowboy butter is great used to spread between the skin and meat of a whole turkey or chicken. If you are using it as a dip or to top a steak, you can gently simmer all the ingredients in a small pot which will give you a milder version. Then just let them solidify. See note for instructions.

Ingredients

250g unsalted soft butter
4 cloves garlic, finely minced
1 tablespoon Dijon mustard
2 tablespoon fresh lime juice
Zest of one lime
1 tablespoon smoked paprika
1 tablespoon chili flakes
1 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, finely chopped
1 tablespoon chopped fresh chives, finely chopped
1 teaspoon chopped fresh thyme, finely chopped

Instructions

Place all of the ingredients in a mixing bowl or food processor and mix the well to combine.
Taste it and adjust the flavour as you wish. Add more chili powder, lime juice and/or salt for example.
Place covered in the fridge until ready to use. It keeps for up to a week.

Notes

Cooked Version of Cowboy Butter

Melt the butter over low heat in a small pan.
Stir in the garlic, Dijon mustard, lime juice, lime zest, smoked paprika, chili flakes, cayenne, salt, and pepper. Mix well so everything is evenly distributed.
Add the fresh herbs and stirring to combine.
Taste and adjust—want it tangier? Add more lime juice. Need more heat? Throw in extra chili flakes.
Serve warm as a dip for steak, grilled shrimp, chicken, or even crusty bread. You can also let it harden and keep in the fridge until needed. Take a slice or two and top your next steak with it, You'll thank me for that.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 277mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Perfect Creamy Mashed Potatoes

March 13, 2025 By Dan Leave a Comment

I don’t know about you but when it’s Thanks Giving or Christmas at our house there’s got to be a big bowl of creamy mashed potatoes on the table. This was my take on my grandmother’s recipe and it quite possibly is the perfect mashed potatoes dish for any occasion.

A bowl of perfect creamy mashed potatoes topped with melting butter.

About this recipe.

Mashed potatoes are the ultimate comfort food. Whether you are serving them alongside a Sunday roast, a holiday feast like Thanks Giving or Christmas, or just as a simple midweek treat, they need to be done right—creamy, fluffy, and packed with buttery goodness.

Over the years, I’ve experimented with different techniques to get the perfect texture, and today, I’m sharing my foolproof method for the best, creamy mashed potatoes you’ll ever make.

Serving Suggestions

You can serve these creamy mashed potatoes whenever it sounds good. They are even great on their own if you're feeling a bit peckish. Enjoy them with roast beef, Thanks Giving turkey or even a classic sausage and onion gravy.

They are exceptionally delicious as a side for this Italian Poussin recipe.

Once you've tried this method, you'll never go back to lumpy, bland mash again. Give it a go and let me know in the comments how you get on!

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Ingredients

Be sure to get all your ingredients prepared and ready before you start. To make the perfect mashed potatoes, it’s good to have everything you need in place!

Maris Piper or Russet potatoes, peeled and cut into chunks
unsalted butter
Heavy Cream / Double Cream
extra virgin olive oil
garlic
Salt and freshly ground black pepper,
chopped parsley, (optional to garnish)

See recipe card for quantities.

Perfect mashed potatoes, step by step

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

The peeled and cubed potatoes resting in a bowl covered with water.

Step 1: Peel and cube the potatoes and then let them soak in water for a few minutes.

Boiling the potatoes in a large pot until fall apart soft.

Step 2: Bring a pot of water to a boil and cook the potatoes until fork tender.

Step 3: Strain the potatoes through a colander and shake out any excess water. Put the potatoes back in the pot over a low heat for a couple of minutes to evaporate any moisture and then mash.

Running the mashed potatoes through a ricer.

Step 4: If you have a ricer, run the mashed potatoes through it. This will ensure there are no lumps.

Melting the butter with the olive oil and garlic over a medium heat in a large pot until the garlic turns soft.

Step 5: Heat the oil and butter over a medium heat and add the garlic. Fry the garlic until soft. A couple of minutes should do the job.

Adding the cream to the oil, butter and garlic in the pot.

Step 6: Pour in the cream and heat it through.

Adding the potatoes in small amounts to the butter, oil and garlic until all of the potatoes are in the pot.

Step 7: Gradually and slowly add the potatoes to the pot until all the mash is in there. Stir continuously as you do.

Briskly stirring and fluffing up the cream and perfect mashed potatoes in the pot.

Step 8: Fluff up the potatoes with a wooden or metal spoon by stirring gently. Season with salt and pepper to taste and then garnish with more butter and chopped parsley.

A bowl of creamy and perfect mashed potatoes in a serving bowl, topped with melting butter and chopped parsley.

Variations of perfect mashed potatoes

This recipe for perfect mashed potatoes gets fantastic results. You might like to try some of the following suggestions too:

Roasted Garlic - Slice a head of garlic horizontally and top each half with a little butter. Then roast in your oven at 160°C/320°F for about 30 minutes until the garlic is soft. Scoop that into your mash.
Cheese - Adding grated Parmesan or Cheddar to the mash makes it extra lush!
Adding more Extra Virgin Olive Oil - You might like to use more olive oil and less butter for a more European flavour.

Equipment

The following tools will make this recipe easier and better.

A heavy bottomed pot – This will make it easier to really get in there and fluff that mash.
Wooden or metal spoon – The potatoes will be thick. Using a stiff spoon will help stirring it all together.
Potato masher – Although you could just run the cooked potatoes through a ricer, it is easier if you mash them first.
Potato ricer – For getting your potatoes extra fluffy with no lumps

Storage

If you have leftovers or you would just like to work ahead of time, you can store your perfect mash in the fridge in an air-tight container for up to 2 days.

To reheat, place in a pot over a gentle heat, adding a splash of milk, cream and/or butter to restore its creaminess.

You can also freeze this mash and it will freeze well up to 3 months. To do so, allow to cool completely. Divide into air-tight containers or freezer bags. Flatten the bags to save freezer space and make thawing easier.

Be sure to label and date the containers before freezing and allow to thaw completely before reheating as above.

Top Tip

If you don't already have one, get yourself a potato ricer! Although this recipe will work if you just mash the potatoes, a ricer will get you perfectly mashed potatoes with no lumps.

FAQ

What are the best potatoes for perfect creamy mash?

The best potatoes are floury varieties like Maris Piper, Russet, or Yukon Gold. These have a high starch content, which makes them light and fluffy when mashed. Waxy potatoes (like Red Potatoes or New Potatoes) tend to be too firm and can turn gluey.

How do I prevent my mashed potatoes from being gluey or gummy?

Overworking the potatoes releases excess starch, making them sticky. To avoid this:
Use a potato ricer or masher instead of a food processor or blender.
Drain and dry the potatoes well before mashing to remove excess moisture.

Should you peel the potatoes before boiling, or after?

Peeling before boiling ensures even cooking and a smoother mash. However, if you want to retain more flavor, you can boil them whole with the skins on and peel them afterward. Just make sure to dry them well before mashing.

Why do my mashed potatoes taste bland?

Mashed potatoes need generous seasoning! Here’s how to boost their flavor:
Salt the water when boiling the potatoes—this seasons them from the inside.
Use real butter for richness, not margarine.
Consider add-ins like roasted garlic, Parmesan cheese, or fresh herbs for extra depth.
Don’t skimp on the salt! Salt will bring out the natural flavor the potatoes.

Looking for other recipes to try? How about these?

Recipe

Perfect Mashed Potatoes Recipe

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

1.5 kg (3.3 lbs) Maris Piper or Russet potatoes, peeled and cut into chunks
150g (5 oz) unsalted butter, cubed, plus more to garnish
250ml (1 cup) whole milk (or double cream for extra indulgence)
3 tablespoon extra virgin olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper, to taste
2 tablespoon chopped parsley, (optional to garnish)

Instructions

Bring a large pot of lightly salted water to a boil. When it reaches a gentle boil, add the potatoes and cook for about 20 minutes or until fork tender.
Pour the potatoes and water into a large collander. Shake the potatoes a few times to get rid of any excess water. For extra fluffy potatoes, pour them back into the hot pot and place over a low heat, shaking a few times. This will help evaporate any excess moisture.
Mash the potatoes with a potato masher and then run them through a potato ricer. This will get rid of any lumps and it is an important step if you want perfect mashed potatoes. Do not use a food processor! Although it might sound like it would do the job, it will turn your mash into glue. Set aside in a bowl.
Returning to you large pot, melt the butter and oil over a medium heat and add the chopped garlic. Fry the garlic until soft but avoid browning or burning it. Then pour in the cream and stir well to combine.
Add the mashed potatoes in small amounts, stirring them into the butter mixture until all of the mash is in the pot.
Using a wooded or metal spoon, fluff the potatoes by stirring rigorously until you are happy with the consistency. Season with salt and pepper to taste and stir it all together well.
Serve in a serving bowl, ganished with more butter that will melt over the top and chopped parsley if you like.

Hungarian Goulash

March 12, 2025 By Dan Leave a Comment

The perfect family meal... This Hungarian goulash is one you need to try.

This recipe is from my cookbook 'The Curry Guy One Pot' and it's so easy and good. If you like a good Hungarian goulash, then this one should tick all the boxes.

About this recipe.

This Hungarian goulash was inspired by my many trips to Hungary. I love the food there and can't wait to go back. What a beautiful place! The goulash is slowly cooked to perfection with just the right about of spicing. It's delicious served in a bowl on it's own with some crusty bread on the side and it is also amazing with pasta, especially homemade pasta.

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Ingredients

It's always a good idea to get your ingredients together and prepared before you start cooking. It's easier that way.

pork lard
carrots
red (bell) peppers
green (bell) peppers
onions, finely chopped
caraway seeds
garlic
stewing beef like chuck or shin
sweet paprika
hot paprika
water or unsalted beefstock
tinned (canned) chopped tomatoes
potatoes
parsley

See recipe card for quantities.

Step by Step Photos.

Check out these step by step photos. You'll see just how easy you can throw an amazing and authentic Hungarian Goulash together.

Step 1: Melt the pork lard on a pot over a medium-high heat.

The carrots and bell peppers frying in the hot pork fat.

Step 2: When the lard is sizzling hot, stir in the sliced carrots and bell peppers. Fry for a couple of minutes to soften some.

The carrots and bell peppers resting in a bowl.

Step 3: Transfer the par-cooked veggies to a bowl and set aside,

Step 4: Now add the chopped onions and fry for about 5 minutes or until soft and translucent.

Adding the cubed beef to the pot to sear it with the chopped onions..

Step 5: Stir in the cubed beef and stir well to combine.

Step 6: Brown it all over and throw in the bay leaves and thyme.

Adding the paprika and caraway to the pot.

Step 7: Stir in the paprika and caraway seeds.

Stirring the paprika into the meat and onions.

Step 8: Stir until the paprika is coating the meat.

Adding the large bell peppers and carrots to the pot.

Step 9: Add the halved bell pepper and carrots and let them simmer their flavour into the sauce for about 45 minutes.

Removing the bell peppers and carrots from the pot after their flavors have stewed in to the sauce to flavor it.

Step 10: Then remove them and discard.

Adding the cubed potatoes to the sauce to cook.

Step 9: Add the potatoes and stir them deep into the bubbling sauce.

Adding the sautéed vegetables to the sauce to simmer.

Step 10: Then add the par-cooked vegetables and stir them in too.

Step 11: Simmer until the beef and potatoes are tender and you are left with a thick sauce.

Step 12: Now all you need to do is plate it up. Enjoy!

Variations

Here are a few things you can do to make this Hungarian Goulash your own.

Spiciness - Although traditional Hungarian goulash isn't what you would call fiery hot, you could make it so by adding a bit of chilli powder. Why not? If you like it hot, do it.
Change the sauce consistency - Traditional Hungarian goulash isn’t meant to be thick like a stew. However, if you prefer a heartier texture, let it simmer uncovered for a while to reduce the liquid. Some people mash a few potatoes into the broth.
Try a different paprika - Hungarian goulash is made with Hungarian paprika. If you can't find that where you live, try another. It might be different to what you find in Hungary but as long as it's good quality, your goulash with still be mouthwateringly delicious.

Equipment

This is a one pot meal so all you need to cook it is one good pot. I recommend using a heavy bottomed pot if you have on.

Storage

You can store this Hungarian goulash, covered in your fridge for 3 to 4 days in the fridge. In fact as it sits in the fridge the flavours develop and it will be even better than the day you made it.

You can also freeze it for up to 6 months. Be sure to freeze it in air-tight containers in convenient sized portions. It is also a good idea to date and label the container.

To reheat, just heat it up in a pot over a medium heat until heated through. You could also heat it up in your microwave.

Top Tip

Hungarian goulash benefits from a long slow cook. Make sure you do that and don't try to rush things. The goulash is ready when you have a delicious and thick sauce and the meat and potatoes are tender.

FAQ

Can you use a different cut of beef for goulash?

Yes! While stewing beef (like chuck or shin) is traditional, you can also use brisket or short ribs for extra richness. Just ensure it’s a well-marbled cut that benefits from slow cooking.

What makes Hungarian paprika different from regular paprika?

Hungarian paprika has a sweeter, richer, and more complex flavor than generic paprika. It comes in various varieties, from sweet to hot and smoky. For authentic goulash, always use high-quality Hungarian sweet paprika. I like to use hot and smoky paprika too.

Can you make goulash in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours on low or until the beef is tender. Add the potatoes and carrots in the last 2 hours to prevent them from becoming too soft.

Recipe

Hungarian Goulash Recipe

Yield: 6

Ingredients

4 tablespoon pork lard
4 carrots, cut into thin rounds
3 red (bell) peppers, seeded and cut
into bite-sized pieces
2 green (bell) peppers, seeded and cut
into bite-sized pieces
2 medium onions, finely chopped
1⁄2 teaspoon caraway seeds, lightly crushed 2 bay leaves
6 garlic cloves, finely chopped
800g (1lb 12oz) stewing beef like chuck or shin, cut into bite-sized pieces
2 tablespoon sweet paprika
2 tablespoon hot paprika (or more sweet
paprika)
1.25l (5 cups) water or unsalted beef
stock
400g (14oz) tinned (canned) chopped
tomatoes
2 potatoes, cut into bite-sized pieces Salt and pepper, to taste
Chopped parsley, to serve

Instructions

Melt the pork lard over a medium-high heat in a large saucepan. When bubbling hot, add two of the sliced carrots and half of the red and green (bell) peppers and fry until the vegetables are just cooked through and have a nice shine to them. Transfer to a plate with a slotted spoon and set aside.
Now add the chopped onions and fry for about 8 minutes or until lightly browned.
Add the crushed caraway seeds, bay leaves and garlic and fry, stirring continuously, for 30 seconds to combine.
Add the beef and continue cooking and stirring for about 10 minutes or until the beef is browned all over. Stir in the sweet paprika and, if you are sure you are okay with the heat, the hot paprika too. You can always add this to taste at the end.
Pour in the water or beef stock and the chopped tomatoes and bring to the boil.
While this is heating up, tie the remaining raw carrots and (bell) peppers tightly in a muslin cloth and add this to the stock.(See note).
When the stock reaches boiling point, reduce the heat and simmer for about 45 minutes.
Add the cubed potatoes and continue cooking until the meat is really tender and the potatoes are cooked through. This should take about 30 minutes, but don’t rush it – the meat is ready when it’s ready. Remove the muslin and bay leaves and then return the cooked carrots and peppers to the stock.
Add salt and pepper to taste and add more paprika (hot or sweet) to your liking. Serve hot, garnished with the chopped parsley.

Notes

*The two separate stages for cooking the carrots and green (bell) peppers, are done for both presentation and extra flavour. However, for ease, you could simply add all of the carrots and bell peppers when you add the chopped onion and then carry on with the recipe.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 697mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 14g

Cassoulet

March 12, 2025 By Caroline Leave a Comment

Rich, Rustic and delicious… Give this cassoulet a try soon!

Sometimes when Dan is off writing his cookbooks and experimenting with spices, I like to get in the kitchen and whip up something a little closer to home. Cassoulet is a dish that brings back great memories of driving through France as a kid. While my dad, brothers, sister and me would be off playing in the waves of the Atlantic or canoeing in a nearby lake, my mother would fire up the stove and slowly cook a cassoulet for hours. It was so nice to come back to.

About this recipe.

Cassoulet is a slow-cooked casserole of white beans, confit duck, sausages, and pork, all simmered in a rich, flavourful broth until the flavors meld together perfectly.

Now, I’ll be honest — this isn’t one of those quick, 30-minute recipes. Cassoulet is a labor of love, much like a good curry, and it’s all about building layers of flavor. The beauty of this dish is that you can make it ahead of time, and it actually tastes better the next day once all those rich, meaty flavors have soaked into the beans.

Why you'll love this recipe.

If you’re a fan of slow-cooked, meaty dishes packed with deep, rich flavours, then you absolutely have to try making a traditional Cassoulet. This classic dish hails from the southwest of France — specifically the Languedoc region — and is the ultimate one-pot comfort food.

By the way, it goes very nicely with a light green salad like this salad nicoise.

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Ingredients

It's always a good idea to get all your ingredients prepared and ready before starting a dish like cassoulet.

Toulouse sausages (or any high-quality pork sausage)
pork shoulder or belly
pancetta or smoked bacon lardons
onion
garlic
bay leaves
fresh thyme
chicken stock
tomato purée
duck confit legs (available pre-cooked in jars or tins in most supermarkets)
Salt and black pepper, to taste
Canned cannelloni beans
fresh breadcrumbs
duck fat (from the confit) or olive oil
chopped parsley (optional, for garnish)

See recipe card for quantities.

Step by step photographs of cassoulet

As you'll see in the photos, there is quite a lot to this dish but it's really not difficult. Just wait until you try the amazing flavour of cassoulet!

Melting duck fat in a pot over a medium-high heat.

Step 1: Melt a couple tablespoon of the fat from the duck confit or light olive oil in a pot over a medium-high heat.

Adding the sausage to the pot to fry and brown.

Step 2: Add the sausage and fry to brown. You might need to do this in two batches. Don't overcrowd your pan. Transfer the browned sausages to a plate and set aside.

Step 3: Do the same with the pork, again ensuring that you don't overcrown the pan. The pork should cook in one layer.

The pork and sausages resting on a plate.

Step 4: Transfer the pork to the plate with the browned sausages.

Step 5: Add the lardons and let them brown all over for a few minutes.

Stirring chopped onions and garlic into the pot.

Step 6: Stir in the chopped onions and garlic and fry for a further couple of minutes to soften.

Step 7: Do the same with the pork, again ensuring that you don't overcrown the pan. The pork should cook in one layer.

Step 8: Transfer the pork to the plate with the browned sausages.

Adding the stock and thyme along with the chicken stock.

Step 9: Add the chicken stock, bay leaves and thyme and bring to a simmer.

Step 10: Stir in the cannelloni beans.

Returning the browned sausages and pork to the pot.

Step 11: Return the browned sausages and pork to the pot.

Adding the duck confit to the top of the dish.

Step 1: Nestle the duck legs on top, pushing them into the sauce but leaving some exposed to brown in the oven.

The covered dish in the oven to cook for 2 hours.

Step 13: Cover and cook in the oven for 2 hours at 160°C/320°F. Check it every 30 minutes and push down any beans that have risen to the top.

Step 14: While the cassoulet is in the oven, toast the breadcrumbs until golden brown.

Spreading the breadcrumbs over the stew.

Step 15: Sprinkle the breadcrumbs over it all. There will be a lot of sauce but it will cook down. Return the pot to the oven to cook, uncovered for another 30 minutes.

Step 18: As you can see, after 30 minutes in the oven, uncovered the sauce thickens nicely. Garnish with the fresh, chopped parsley.

Cassoulet served with crusty French bread and salad.

Equipment

Other then frying the breadcrumbs, this is really a one pot dish. For this recipe you will need:

✔ Large Dutch Oven or Casserole Dish – A heavy, ovenproof pot (like Le Creuset I use is ideal for slow-cooking and developing flavors. If you don’t have one, use a deep baking dish and cover with foil But you might need a pan for browning all the ingredients before layering them in the baking dish.

✔ Large Stockpot – Needed for cooking the beans and preparing the broth should you decide to make your own stock or cook dried beans.

✔ Skillet or Frying Pan – To brown the meats, sausages, and duck confit before adding them to the cassoulet. For this recipe, I only used mine to toast the breadcrumbs.

Storage

You can store your cassoulet in the fridge in an air-tight container for 3 to 4 days. Then just reheat it in the oven, covered at 160°C/320°F for about an hour or until heated through. If it looks dry, you can add a little more stock as the cassoulet will naturally dry some while in the fridge.

You can also freeze this dish for up to 6 months. If you decide to do so, be sure to label and date the containers. It is a good idea to freeze it in convenient sized portions.

Top Tip

Use dried beans instead of canned ones for the best texture and flavor. Soak them overnight and cook them slowly to avoid them becoming mushy. Then you can add them to the cassoulet when you add the canned beans in this recipe.

FAQ

Can I make cassoulet ahead of time?

Yes! In fact, cassoulet tastes better the next day as the flavors deepen.
✔ Cook it one day in advance, then let it cool and refrigerate overnight.
✔ Reheat it in the oven at 160°C (320°F) for about an hour, adding a little water or stock if needed.
✔ Let rest for 15 minutes before serving. The resting time allows the flavors to meld beautifully—it’s the secret to an incredible cassoulet!

What meats can you add to a cassoulet?

A proper cassoulet includes a variety of rich, slow-cooked meats. The most traditional version includes:
✔ Duck confit – Essential for that deep, classic flavor.
✔ Pork (belly, shoulder, or sausage) – Adds fat and richness.
✔ Toulouse sausages – Authentic, but you can substitute with garlic sausages or bratwurst.
✔ Lamb (optional) – Some regional variations include lamb for extra depth.

What is the best type of beans to use for cassoulet?

Traditional cassoulet is made with white beans, typically Tarbais beans from southwest France. However, if you can’t find them, like me, you can use:
✔ Great Northern beans – Mild and creamy.
✔ Cannellini beans – Slightly softer but still work well. These are what you use in this recipe.
✔ Navy beans – A smaller but good substitute.

Do you have to use an oven to make cassoulet?

No. You can do the whole thing on your stove and then just cook it down until you have a nice thick sauce and all of the meat is tender. Toast your breadcrumbs a little longer so that they are are deep golden brown and top the cassoulet at the end with them.

Looking for other recipes like this? Try these:

Recipe

Cassoulet Recipe

Yield: 4 to 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Cassoulet is one of my favourite dishes and when you try this you'll see why. The slow cooking method make the meat so tender and that flavour!! This is rustic French cousine at its very best.

Ingredients

450g (1 lb.) Toulouse sausages (or any high-quality pork sausage)
450g (1 lb) pork shoulder, cut into large chunks
150g (⅓ lb.) pancetta or smoked bacon lardons
1 large onion, finely chopped
4 garlic cloves, minced
2 bay leaves
4 sprigs of thyme
1 litre chicken stock
2 tablespoon tomato purée
4 duck confit legs (available pre-cooked in jars or tins in most supermarkets)
Salt and black pepper, to taste
2 x 400g (14oz) tins (cans) cannelloni beans
FOR THE BREAD TOPPING
100g (3.5oz) fresh breadcrumbs
2 tablespoon duck fat (from the confit) or olive oil
Handful of chopped parsley (optional, for garnish)

Instructions

Heat a large heavy-based pot over medium-high heat. Add a little duck fat (from the confit) or olive oil. When the fat/oil begins to shimmer, stir in the sausages and fry until they're golden brown on all sides. Transfer the sausage to a bowl and set aside.
Next, brown the pork shoulder pieces in the same pan until deeply caramelized. This step is crucial for building flavour, so don’t rush it. Once browned, transfer to the bowl with the sausages.
Add the pancetta or bacon lardons and cook until crispy, then stir in the chopped onion and garlic. Cook for another 5 minutes until the onions soften and start to caramelize.
Stir in the tomato purée and cook for 2 minutes to intensify the flavour. Then pour in the chicken stock, scraping up any browned bits from the bottom of the pot — that’s where all the flavour is.
Add the bay leaves, thyme, beans, browned sausages and browned pork. Season generously with salt and black pepper. Bring it all to a simmer. Then stir in the cannelloni beans.
Nestle the duck confit legs into the pot, making sure they’re partly submerged but still visible on top. Cover the pot and transfer it to a preheated oven at 160°C (320°F) for 2 hours.
Every 30 minutes, check the cassoulet and gently press down any exposed beans into the liquid to prevent them from drying out.
While the cassoulet is cooking, you can prepare the breadcrumbs. Fry for 3-4 minutes until golden and crisp.
Once the cassoulet has been cooking for 2 hours, sprinkle the breadcrumbs evenly over the top and return it to the oven, uncovered, for another 30 minutes to develop a beautifully crisp, golden crust.
When the cassoulet is bubbling and golden, remove it from the oven and let it rest for 15 minutes before serving. This allows the flavours to settle and the sauce to thicken.
Serve generous portions with crusty bread and a fresh green salad.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 108mgSodium: 4099mgCarbohydrates: 37gFiber: 5gSugar: 12gProtein: 30g

Asparagus Risotto

March 11, 2025 By Shannon Leave a Comment

Creamy, comforting and delicious! This asparagus risotto recipe will quickly become a family favorite and is sure to impress with its bold and vibrant flavours.

About this recipe:

As the months get colder, I am always on the search for a warming and comforting meal that also packs a flavourful punch and asparagus risotto does just that! I love to use fresh, in season asparagus that snaps perfectly at the stem and adds a vibrant green color.

This recipe is so versatile as it uses ingredients that you will probably already have in your fridge, while making it easy to make this recipe your own. Just substitute a few a ingredients with whatever you have to hand or be adventurous and add your own favorite flavours.

Ingredients:

olive oil
leek
garlic, minced
uncooked Arborio rice
dry white wine
vegetable stock
lemon
asparagus
shallot
parmesan cheese
unsalted butter
rosemary
basil leaves (optional)

See Recipes card for quantities.

Step by Step Photographs

Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.

Step 1: Add the stock to a pan and allow to simmer on a medium heat.

Frying the shallots, garlic, leek and rosemary in the olive oil until translucent and soft

Step 2: Meanwhile, in a separate pan add your olive oil, shallots, garlic, leek and rosemary and cook until translucent.

Adding the arborio rice to the pot with the vegetables.

Step 3: Next, add your Arborio rice and toast until the ends of the rice become translucent.

Step 4: Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring.

Step 5: Start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente.

Step 6: After the first few ladle fulls have absorbed, add your asparagus.

Step 7: Once most of the wine has been absorbed it’s time to start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente. (See top tips)

Step 8: Finally, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste.

Variations:

If you are looking to make this recipe your own or want to substitute an ingredient with something else in your fridge then try these:

Cheese: Instead of Parmesan, use pecorino for a sharper, saltier kick or how about mascarpone for an extra level of creaminess.
Protein: For meat lovers, why not add grilled chicken breast or pancetta to add a smoky flavour. Be bold and adventurous and add shrimp or scallops that will pair beautifully with the asparagus.
Herbs: If you don’t have a sprig of rosemary to hand, why not use thyme, parsley or mint. They will all add their own flavour to the dish while still adding to the vibrant green color.

Storage

Asparagus risotto is best eaten straight away in order to maintain its creamy, silky texture. However, if there is a small chance that you have any left over, here is how best to store and reheat it:

Cool it down: Allow the risotto to cool to room temperature before storing it.

Use an airtight container: Transfer the cooled risotto into an airtight container. Make sure the container is sealed properly to avoid any air or moisture getting in, which could affect the texture and freshness

Consume within 2-3 days: For the best flavor and texture, eat the leftover risotto within 2-3 days. Risotto tends to lose its creamy texture after a few days, but it will still be delicious if stored properly.

Reheating: When reheating your risotto, add a little bit of broth, water or cream to help bring back the creamy consistency. Heat it gently over low heat on the stove, stirring occasionally, until it reaches the desired temperature.

You can also reheat in the microwave, but be sure to cover it loosely to prevent it from drying out. Add a splash of liquid if needed to restore its creaminess.

Top Tip

Stalks to garnish: If, like me, you want to add full stalks of asparagus to garnish your risotto then simply snap the ends where they naturally break and add them to your boiling stock for 3-4 minutes. This will add more bite and a real wow factor to your dish.

FAQs

What’s the best rice to use for asparagus risotto?

The best rice for risotto is a starchy, short-grain rice like:
Arborio – The most commonly used and easy to find.
Carnaroli – Holds its shape better and creates a creamier risotto.
Vialone Nano – Popular in Northern Italy, known for its ultra-creamy texture.
The starch in these rices helps create that rich, creamy texture that risotto is famous for. Avoid long-grain rice like basmati, as it won’t produce the same creamy result.

Should I stir the risotto constantly or occasionally?

Stirring is essential, but you don’t need to stir constantly. Stir every couple of minutes to agitate the rice and release its starch, which creates creaminess. However, if you stir non-stop, you may break the grains and end up with mushy risotto. Find a balance — stir often enough to keep it creamy but not so much that the rice breaks down.

Why does my risotto turn out too dry or too soupy?

The key to perfect risotto texture is adding the stock gradually. Add one ladle of hot stock at a time, stirring until it’s almost fully absorbed before adding the next. This ensures the risotto cooks evenly without becoming too dry or too soupy. When it's done, it should be creamy and slightly loose, not thick and clumpy.
Pro Tip: Don’t add cold stock — always keep your stock warm to maintain a consistent cooking temperature.

Recipe

Asparagus Risotto

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Creamy, vibrant and delicious! This asparagus risotto will become your new family favorite. It sure is one of ours and it's so easy to prepare in under 30 minutes!

Ingredients

1 tablespoon olive oil
1 leek
2 cloves garlic (minced)
1 cup (250g) uncooked Arborio rice
150ml wine
4 cups (1 litre) vegetable stock
½ lemon
1 bunch of asparagus
1 shallot
⅔ cups (150g) parmesan cheese
¼ cup (50g) unsalted butter
1 sprig of rosemary
3 basil leaves (optional) to garnish

Instructions

Add the stock to a pan and allow to simmer on a medium heat.
Meanwhile, in a separate pan add your olive oil to a pan over medum heat. When visibly hot but not smoking, stir in the shallots, garlic, leek and rosemary and cook for about 5 minutes or until translucent.
Next, add your Arborio rice and toast until the ends of the rice become translucent.
Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring. This will take a few minutes.
Now add the hot stock a ladel at a time. You need to add the stock slowly to achieve that creamy, velvety texture you would expect from a good risotto.
Stir your risotto constantly, this will ensure even cooking and will help release the starch from the rice. The whole process should take around 15-20 minutes.
After the first few ladles have been absorbed, add your asparagus. Keep stirring!
When your rice is slightly al-dente and turning creamy in texture, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste. Garnish with slithers of basil (optional).

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 385mgCarbohydrates: 29gFiber: 1gSugar: 6gProtein: 9g

Tomato Salad with Thai Dressing

August 24, 2020 By Dan

I think you're going to love this tomato salad with Thai dressing.

I love tomato salads and this tomato salad with Thai dressing certainly deviates from the standard tomato salad served in restaurants all over the world. The lime leaves, chilli and fish sauce give this Asian tomato salad a lovely oriental tang and the flavors will just melt in your mouth

Make the recipe your own

I used dry roasted peanuts for this tomato salad with Thai dressing but I think any roasted nut would work just as well sprinkled on top. It is the crunchiness of the nuts that you are looking for so just go ahead and use whatever nuts you have on hand.

If you can't get your hands on shallots just use one small regular onion.

Also feel free to add more green chillies to your Asian tomato salad if you like it to have more of a kick. I only added two but it could certainly be made with more green chillies.

I only use 1 teaspoon of fish sauce but my tomato salad with Thai dressing could take a little more of this if it is a flavor that you like.

The toasted chickpea flour — Toast the chickpea flour.

The chopped ingredients — Finely chop the tomato, shallot garlic and chillies.

Emulsifying chickpea flour — Emulsify the chickpea flour until smooth

Browning shallot and chillies — Brown the shallot and chillies

Adding the remaining ingredients — Add the bulk of the ingredients

Working ahead of time

The best thing about my Thai tomato salad is the fact it can be made up to a few days in advance and in fact the flavors improve if left to sit.

It is therefore a great tomato salad to make if you are serving lots of people as you can make it well ahead of time. Just increase the ingredient quantities and this tomato salad with a Thai dressing will serve lots of people.

Another tip is toast more chickpea flour than you need. Chickpea flour is a really good thickening agents for a lot of dishes, especially curries so great to have on hand.

If you love this recipe try some of my others:

Broccoli Salad
Tomatillo and Chilli Salsa
Fiery Hot Chilli Olive Oil
Easy Salsa

Thai salad — Really different and delicious.

Recipe

Tomato Salad with Thai Dressing

Ingredients

3 Medium Tomatoes
1 Shallot
3 Cloves Garlic
2 Green Bird's Eye Chillies
Handful of Roasted Peanuts
3 Kaffir Lime Leaves
Handful of Cilantro ( Corriander )
½ tablespoon Chickpea Flour
1 tablespoon Rapeseed ( Canola Oil )

Instructions

Toast the chickpea flour in a cast iron pan until it turns a golden brown

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