Butter Chicken (Murgh Makhani).

Butter Chicken (Murgh Makhani).

Succulent pieces of smoky chicken, pre-cooked in the Airfryer, smothered in spicy and creamy tomato sauce. Butter chicken is delicious if a little calorific with additional ingredients, such as, almond milk, butter and double cream. I am not bothered about calories, I am a big fan of intensely creamy soups and curries. My family doesn't share my love for rich sauces so I have kept this curry at the lowest creaminess setting. The chicken pieces are marinated with natural yoghurt rather than butter and the amount of cream used is more of a seasoning. Deliciously warming, so needed after spending more than an hour in a muddy cold field watching fireworks.

The spices.

In frying pan, dry roast,

-2tbsp cumin seeds.

-2tbsp coriander seeds.

-2tsp peppercorns.

-4 dry chillies.

-5 cloves.

-1tsp fenugreek seeds.

-4 cardamom pods.

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

The marinade.

In a large bowl, put in

-1kg free range chicken thighs, cut into 3-4cm in thickness.

-300g natural yoghurt,

-1/2tsp turmeric powder,

-2tsp salt.

-2tbsp roasted ground spice.

Refrigerate for at least an hour.

In a casserole dish with 2tbsp of butter, fry

-2 chopped onions,

-1tbsp chopped garlic,

-2 tbsp chopped ginger,

-1tsp sea salt.

Cook, stirring occasionally until the vegetables have caramelised, add

-the reserved roasted ground spices,

-1/2tsp turmeric powder,

-1tbsp paprika,

-100g tomato purée.

Continue to cook for 5 minutes, add

-500ml chicken stock.

Leave to simmer gently for around 25-30 minutes.

Stirring occasionally.

Cook the marinated chicken pieces in the Airfryer at 200c for 5-6 minutes.

Alternatively thread with skewers and place under a hot grill.

Add the cooked chicken to the sauce and cook, stirring for 5 minutes.

Stir through 2tbsp double cream.

Serve.

Passion fruit Panna Cotta.

Passion fruit Panna Cotta.

Refreshingly fruity and cooling after a warming and spicy curry. The passion fruit panna cotta is a perfect palate cleanser and tastes no less exotic than the Punjabi's Murgh Makhani or Butter Chicken.

Equipment:

4x300ml capacity glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 50ml hot water, add

-12g gelatine granules.

Add hot water to half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

For the passion fruit cream.

In a large saucepan, put in

-600ml double cream,

-200ml whole milk,

-4tbsp passion fruit curd,

-50g caster sugar.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

When the cream mixture is almost at boiling point, turn the heat off.

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate until set, around 2 hours.

Serve with some sharp fruits or raspberry sauce to balance the sweetness.

Peri Peri Pork.

Peri Peri Pork.

I find that when it's cold outside, a hot and spicy meal is a must. These tender pork steaks are wonderfully punchy having benefited from the hot, spicy and slightly sweet peri peri marinade. The pork steaks are cooked in the Airfryer and this seems to guarantee their juiciness. I am serving these peri peri pork steaks in wraps, accompanied by spicy tomato relish and crispy wedges (not forgetting an extra hit of fresh chillies).

In a large bowl, put in

-800g pork loin steaks,

-4 chopped red chillies,

-4 chopped garlic,

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-4 bay leaves,

-1/2tsp black pepper,

-1tsp sea salt,

-2tsp paprika,

-3tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp olive oil.

Mix well and leave to marinate for at least 2 hours.

Cook in the Airfryer at 180c for 10-12 minutes.

Alternatively place under a hot grill.

Cheese and Ham On Toast.

Cheese and Ham On Toast.

It's cold outside and if the thought of a cold cheese and ham sandwich is not appealing, try these deliciously hot and quick toasties. Gloriously yummy with a strong cup of coffee.

Ingredients.

-4 slices of bread, lightly toasted.

-120 sliced ham pieces.

-1 chopped onion.

-200g grated cheddar cheese.

Bake in 220c fan forced for 15 minutes.

Blackened Swordfish.

Blackened Swordfish.

Meaty swordfish steak generously rubbed with spicy, bold Cajun seasoning. This recipe is for those that like it HOT. The swordfish is peppery, smoky and intensely flavourful. Simple, easy and extremely quick to prepare, perfect as a weeknight dinner. This is another CCC's Airfryer recipe, which means fuss free and healthy. If swordfish is not readily available, the spicy Cajun seasoning is very versatile and is great with pork, chicken or salmon.

In a large bowl, put in

-300g swordfish,

-1tbsp melted butter,

-1tsp black pepper,

-1/2tsp salt,

-1/2tsp fennel seeds,

-1/2tsp dry oregano,

-1tsp garlic powder,

-1tsp onion granules,

-1tbsp paprika,

-1tsp cayenne pepper.

Mix well and leave to marinate for 20-30 minutes.

Cook in the Airfryer at 200c for 8 minutes.

Alternatively pan fry over high heat.

Asian Braised Guinea Fowl.

Asian Braised Guinea Fowl.

The slow and low cooking method has filled the kitchen with the most delicious smells. I am using strong Asian flavours to accompany this slightly gamy bird. The combination of chillies, garlic, ginger and onions has given the broth such flavour complexity and warmth. The richly sweet and savoury sauce is perfect with perfumed and fluffy Jasmine Thai rice.

In a large bowl, put in,

-30g dry Shitake mushrooms, add

-water

Leave to soak and get on with the next bit.

In a large heat proof casserole pan, with a couple of tbsp of vegetable oil, put in

-1.2kg guinea fowl.

Brown on all sides.

Remove the bird, add

-6cm sliced ginger,

-4 cloves crushed garlic,

-2 peppers,cut into chunks,

-2 onions, cut into chunks.

Cook, stirring occasionally until the vegetables have softened, add

-2tbsp oyster sauce,

-2tbsp sauce,

-1tbsp sesame oil.

Mix well.

Place the guinea fowl back in the pan, with

-500ml chicken stock,

-4 sliced chillies,

-mushrooms,

-4 sliced spring onions.

Bring up to the boil.

Place in 150c fan forced oven for around 90 minutes.

Pumpkin Pie.

Pumpkin Pie.

Probably not the most loved pie but I can assure you it's delicious. The pumpkin pie filling is beautifully spiced and has subtle creamy sweetness. This pie is made with roasted butternut squash, seasoned with cinnamon and ginger, and mascarpone. I had made pumpkin pie using pumpkins but butternut squash is definitely the way to go.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The butternut squash.

In an oven tray, put in,

-2kg butternut squash, cut into 4cm chunks,

-5tbsp golden syrup,

-1tsp ground ginger,

-1tsp ground cinnamon.

Mix well.

Bake at 180c fan forced around 1 hour.

Leave to cool completely.

Scoop out the flesh into a sieve.

Drain any excess liquid.

Place the cooled pumpkin flesh into a large bowl, add

-3 eggs,

-50g caster sugar,

-250g mascarpone cheese.

Use an electric mixer to mix together.

Spoon into the tart case.

Bake at 160c fan forced for 30-35 minutes.

Leave to firm up for 2 hours.