 Kangaroo is lean, rich, and full of flavour, and when it is cooked quickly and rested well, it stays beautifully tender. This sizzle steak is bold, gamey, and full of character, paired with buttery garlic mushrooms and vibrant broccolini for a proper steakhouse-style plate with an Aussie edge. Perfect for Australia Day, summer barbecues, or any night you fancy something a little different from the usual steak. Serves: 2 Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
To ServePlate the sliced kangaroo with the garlic mushrooms and broccolini.
Drizzle with the resting juices and finish with cracked black pepper or a small knob of butter if you want it extra indulgent. Optional Sauce Ideas • Peppercorn sauce • Red wine jus • Garlic butter • Smoky BBQ glaze • Bush tomato chutney for a distinctly Australian touch
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If you cook regularly, the hardest part isn’t the cooking. It’s the deciding.
That question tends to creep in around lunchtime. What are we doing for dinner. By mid-afternoon it can feel oddly heavy, even if you actually enjoy being in the kitchen. I don’t mind cooking. I do mind the constant decision-making, the half-plans, and the feeling that every day starts from scratch. Over time, that’s what wears you down. What’s helped me most is planning meals that carry over. This week, for example, I’m making a curry. (Watch out for my Friday Live video) One proper cook, then dinner is sorted, with leftovers that genuinely work the next day. Sometimes it becomes lunch. Sometimes it’s a second night with rice or flatbreads. Same base, different meals, no extra thinking. I always try to include one or two meals like this each week. Not because I want to eat the same thing endlessly, but because it frees up headspace. Once one dinner is properly accounted for, the rest of the week feels lighter. Planning doesn’t have to mean rigid meal plans or complicated prep. It can be as simple as choosing food that does more than one job. That’s the thinking behind this curry. It’s comforting, flexible, and made to be cooked once and used well. Want the recipe? I’ve put the full curry recipe into a simple, printable download, with clear quantities and method, ideas for using the leftovers, and a ready-to-go shopping list. You can download it below and keep it for when the dinner question starts circling. Download the curry recipe here This way of planning is what my digital book is built around. It brings the planning, the recipes, and the shopping lists together so you can organise a week, or even a month, without the daily scramble. You can also download that HERE If dinner decisions drain your energy before the day is even over, this approach might help more than you expect. Start your teatime planning now. January always has a funny hush to it, the days still long and bright, but the rhythm quietly slipping back into place. Lunch boxes come out of cupboards, shoes wait by the door again, and suddenly everyone needs feeding on a timetable. This is the moment when sandwiches matter. Not the thin, apologetic sort, but the proper ones. The kind you look forward to opening. The sort that make a work break feel like a pause rather than a scramble. In Britain, the sandwich is a small piece of daily comfort. A cheese and pickle wrapped in paper. A ham sandwich with sharp mustard. Egg mayo tucked into soft bread and eaten on a park bench. They are ordinary, but they hold a lot of quiet joy. These days, school lunches have their own set of rules. No nuts, no this, sometimes no that. Parents do their best, but it can take the warmth out of something that used to feel simple. Even so, a good sandwich still finds a way through. Soft bread, proper filling, something sharp or creamy to make it feel like a treat rather than a task. At home, the same flavours can grow up a little. You stand there in the morning, trying to strike that soft balance between what they like, what they are allowed, and what you hope might actually be eaten. You pack it with care, a sandwich cut just so, fruit washed, a little something tucked in to make it feel kind. Then it comes back untouched, warm from the day, and you wonder why you bothered. While the kids head off with their lunch boxes, the adults reach for a salad bowl. Not a sad one, but something piled high with leaves, roasted vegetables, leftover chicken or ham, and a good dressing. It is the same idea as a sandwich, just loosened up, all the good bits in one big bowl. Here is one I make often, simple enough for lunch boxes, generous enough for the table. Coronation Chicken Serves 4 Time 20 minutes Ingredients 500 g cooked chicken, torn or chopped 80 g mayonnaise 80 g thick Greek yoghurt 1 tbspn mild curry powder 1 tbspn mango chutney 1 tspn lemon juice 40 g sultanas 2 tbspn flaked almonds, lightly toasted Salt and black pepper Method Put the mayonnaise, yoghurt, curry powder, mango chutney and lemon juice into a bowl and stir until smooth. Taste and add a little salt and pepper. Add the chicken and sultanas, then fold gently until everything is coated. Chill for 10 minutes if you have time, it lets the flavours settle. Scatter over the toasted almonds just before serving. Spoon into soft bread for sandwiches, tuck into wraps for lunch boxes, or pile it over mixed leaves with cucumber and tomato for a generous salad bowl for the adults. It is familiar, softly spiced, and quietly comforting, which is exactly what a good lunch should be. Which is why I dedicated a whole chapter to picnics and sandwiches. Not because they are clever, but because they sit right in the middle of real life. A sandwich wrapped in paper. A flask of tea. A rug on the grass. Food that travels with you, waits patiently, and still feels like care when you finally sit down. The supermarket fridges in the UK are full of ready made sandwich fillers now. Tubs of Coronation Chicken, tubs of Egg Mayonnaise, tubs of everything. They do their job brilliantly.. Making your own is a small act of reclaiming something. You choose the bread, the pickle, the sharpness, the softness. You make it how your family actually likes it. In a world of lunch rules, busy schedules and half eaten boxes, there is something steady about simple food made with attention. It reminds us that eating is not only about filling up. It is about pausing, even briefly, and feeling looked after. That is what picnics and sandwiches have always done best. They make ordinary days softer, one bite at a time. You can find lots more in the picnic and sandwich chapter in Pork Pies & the Perfect Pickle Cook Book here!  When a Victoria Sponge gets it right every now and then a message lands that says more than a five-star review ever could.
“Made your Victoria cake, turned out so well.” That’s the quiet triumph of a proper Victoria sponge. Not flashy. Not clever. Just light, balanced, and familiar in a way that settles you. It is the cake people bake when they want reassurance. When they want something to behave itself. For many of us living away from Britain, it’s these simple bakes that matter most. The ones we grew up with. The ones that don’t need explaining. When they work, they feel like home. This is the Victoria sponge as it should be. Straightforward, reliable, and very hard to beat. Classic Victoria Sponge Serves 8 Prep time 15 minutes Cook time 25 minutes Total time 40 minutes Ingredients
This is the sort of cake you make on a quiet afternoon. The sort that disappears faster than you expect. And when it turns out just right, you remember why these recipes matter in the first place. If you’d like more like this, Pork Pies & the Perfect Pickle is full of them. Familiar food, written to work, wherever you are now. There’s something truly special about the taste of British food that instantly takes you back to cosy kitchens and lively family gatherings. For many in the expat community, those familiar flavours of traditional recipes and homemade preserves offer a comforting reminder of home, no matter where life has taken you. Join us as we share heartfelt stories and classic comfort food ideas that bring a little piece of Britain right to your table. 🍞🇬🇧🥧 The Heart of British Culinary Tradition Nothing beats the warmth of traditional British recipes that have been passed down through generations. From the buttery goodness of a homemade pie to the rich depths of a classic chutney, each dish speaks a language of comfort and familiarity. These recipes are more than just food; they are cherished memories of home. Ready to bring these flavours to your kitchen? There’s more to explore as we dive into personal stories and family favourites. A Personal Touch: Stories and Recipes Every recipe comes with a tale, a moment in time captured through personal anecdotes and shared experiences. I try to infuse each creation with a memory of my Bristol/Yorkshire roots, offering a taste of home to those far from it. These stories transform simple meals into heartfelt connections. Ever wonder what stories your food could tell? Join our Facebook community and create your own culinary memories. Be part of a welcoming group that celebrates the flavours of home. Whether it’s exchanging recipes or sharing memories, we’re all about creating a warm, inviting space. Gather around our virtual table, and let’s keep the tradition alive. P.S. Don’t miss out on the latest recipes and stories and with friends who crave a taste of home! Join HERE And if you're feeling like a nice cuppa and some cake, here's my Lemon Drizzle with lemons taken straight from my tree.   The Sharma Bingly: Home of the Most Amazing Curries in Yorkshire
If you're in Yorkshire and craving authentic, flavour-packed curries, The Sharma in Bingley is an absolute must-visit. Known for its rich, aromatic dishes that bring the true essence of Indian cuisine to life, The Sharma has earned a reputation for offering some of the most mouth-watering curries in the region. From the tender, slow-cooked meats to the perfectly spiced vegetable dishes, every bite is a testament to the skill and passion that goes into their cooking. Whether you're a fan of classic favourites or looking to try something a bit more adventurous, The Sharma never fails to deliver a satisfying and unforgettable experience. However, if, like us, you are nowhere near the UK, fear not! Recreating those unforgettable curry flavours is still possible with a bit of creativity and the right ingredients. This recipe will help you bring the warmth of The Sharma’s signature curry to your own kitchen, no matter where you are. From finding substitutes for hard-to-find UK ingredients to bringing those deep, rich flavours to life, I’ve got everything you need to recreate your favourite curry night, even if you're on the other side of the world. Ingredients: For the marinade: 500g chicken breast or thigh, cut into bite-sized pieces ½ cup plain yogurt 1 tablespoon ginger-garlic paste ½ teaspoon ground turmeric ½ teaspoon red chili powder ½ teaspoon salt 1 teaspoon garam masala For the curry: 2 tablespoons ghee or vegetable oil 1 cinnamon stick 3 green cardamom pods, lightly crushed 1 large onion, finely chopped 2 tablespoons ground almonds 1 tablespoon desiccated coconut 1 teaspoon sugar (adjust to taste) 200ml base curry sauce (see note below) 50g block coconut or 2 tablespoons coconut cream 70ml double cream ½ teaspoon rosewater (optional) ½ teaspoon garam masala Salt, to taste Method: 1. Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, salt, and garam masala. Cover and refrigerate for at least 1 hour, preferably overnight. 2. Heat ghee or oil in a pan over medium heat. 3. Add the cinnamon stick and cardamom pods; sauté for about 30 seconds until fragrant. 4. Add the finely chopped onion and cook until golden brown. 5. Stir in the ground almonds, desiccated coconut, and sugar; cook for another minute. 6. Add the marinated chicken to the pan, cooking until it changes color and is partially cooked through. 7. Pour in the base curry sauce, stirring well and simmer for about 10-15 minutes until the chicken is fully cooked and tender. 8. Add the block coconut or coconut cream, allowing it to melt into the sauce. 9. Stir in the double cream and rosewater (if using). 10. Sprinkle with garam masala and adjust salt and sugar to taste. Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice or naan bread. Note: The base curry sauce is a fundamental component in British Indian restaurant-style curries. It’s a lightly spiced, smooth onion and tomato sauce that forms the foundation of many dishes. Preparing it in advance and freezing portions can be convenient for future use. Feel free to adjust the sweetness, creaminess, and spice levels to match your preference and to bring back the flavours you remember from Sharma’s Chicken Korma. BIR Base Curry Sauce Makes: Enough for several curries Cooking Time: 35–50 minutes Ingredients 3 tbsp vegetable oil or ghee 4 large onions, sliced 4 garlic cloves, chopped 1-inch piece ginger, grated 1 large carrot, chopped (optional, for a touch of natural sweetness) 1 red bell pepper, chopped (optional) 1 tbsp tomato purée 1 tsp turmeric 1 tsp cumin 1 tsp coriander powder ½ tsp paprika (optional, for mild smoky warmth) 1 tsp salt 750 ml water (add more if needed) Method Heat the oil or ghee in a large pan over medium heat. Add the sliced onions and cook gently, stirring occasionally, until soft and translucent. Do not let them brown. Add the garlic and ginger. Stir in turmeric, cumin, coriander, and paprika. Cook for about 2 minutes, stirring constantly, until fragrant. Add the tomato purée, carrot, and bell pepper. Pour in the water, stir well, and bring to a gentle simmer. Reduce heat and cook slowly for 45 minutes, stirring every 10–15 minutes to prevent sticking, until all vegetables are very tender. Blend the sauce until completely smooth using a blender or stick blender. How to Use Use approximately 200 ml of curry base per serving, replacing fresh onions and tomatoes, for a velvety, restaurant-style texture and faster cooking. Store in the fridge for up to 5 days, or freeze in portion-sized containers for easy meals whenever the craving strikes. |
