Balti Chicken

Serves 4

 Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves

Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.

Adapted from The Hairy Biker's Great Curries

Chocolate chickpea brownies

Makes 30 brownie bites

Ingredients
1.25 cups dark chocolate chips
1 can chickpeas, rinsed and drained
2 eggs
1/4 tsp cinnamon
2 tbsp cocoa powder
1 tbsp vegetable oil
2 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp baking powder

Instructions
1. Melt the chocolate chips in a bowl over a saucepan of simmering water. Preheat the oven to 160c.
2. Add all the ingredients (except the chocolate) to a blender and blend until smooth. Add the melted chocolate and blend until combined.
3. Line an 8"x8" tin with parchment paper. Pour the brownie batter in to the tin and smooth with a knife. 
4. Bake for 28-30 minutes. Allow brownies to cool for a few minutes, then remove from the tin and peel off the parchment paper. 

Adapted from www.theroastedroot.net

Nutritional Info: 87 calories, 3.9 fat, 2.2g saturated fat, 18mg sodium, 47.5g potassium, 14.2g carbohydrate, 1.4g dietary fiber, 9.6g sugars (please note may not be exact)

Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

Serves 4

Ingredients
5 cloves of garlic
small bunch of flat-leaf parsley
3 tbsp olive oil
2 tbsp cranberry or red-currant jelly
grated zest of 1 lemon and 2 tbsp lemon juice
4 skinless chicken breasts
450g new potatoes
4 sprigs rosemary


Instructions 
1. Crush 2 of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing with 1 tbsp of the olive oil, the cranberry jelly and lemon zest and juice.
2. Score the chicken breasts diagonally 3-4 times (to a depth of about 1cm). Place in a bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes.
3. Preheat the oven to 220c. Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well and roast for 20-25 minutes.
4. Remove the potatoes, reduce the temperature to 200c. Place the chicken breasts in the roasting tin on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes. Remove, cover with foil and allow to rest for 5 minutes.

Taken from The Intolerant Gourmet, Pippa Kendrick

Beetroot Dip

Makes 1 cup

Ingredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve


Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds. 

Note: We used ready cooked beetroot so just missed out step 1.

Adapted from The Gluten-Free Kitchen 

Spicy Sweet Potato Dip

Makes 2 cups

Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)

Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c. 
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add  olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened. 
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.




Taken from The Gluten-Free Kitchen

Chicken Rogan Josh

Serves 4

Ingredients
6 skinless and boneless chicken thighs
2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala


Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.

Taken from the Intolerant Gourmet, Pippa Kendrick

Rajasthani Murgh Laccha

Serves 4

Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves

Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred. 
6. Add the ground cardamom and finish with the green chilli and coriander.

Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!

Adapted from The Three Sisters, Quick and Easy Indian Cookbook

Butternut Squash Gnocchi

Serves 4

Ingredients
1 butternut squash (2.5lbs), peeled, seeded and cut in to 1 inch cubes
1 cup rice flour
3 1/2 tsp salt
1 tsp xanthan gum
1/4 tsp black pepper
4 quarts water (6 litres)
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp sage
1/2 tsp dried thyme
Juice of 1 lemon
1/4 cup shredded parmesan

Instructions
1. Place squash in a large microwavable bowl. Cover with vented plastic wrap. Microwave on high for at least 10 minutes or until very tender (may require longer than 10 minutes, just keep checking it). Let stand for 10 minutes to cool slightly, then drain.
2. Mash squash into a bowl. Add 1 cup of rice flour, 2 tsp salt, xanthan gum and pepper. Mix wel.
3. Heavily dust a surface with rice flour. Working in batches, scoop portions of the dough onto surface and roll in to 1/2 inch thick rope using floured hands. Cut into 3/4 inch pieces.
4. Bring water and 1tsp salt to the boil Drop 8-12 gnocchi at a time into the water. Cook for about 2 minutes (until they come to the surface), then remove and drain on kitchen roll. Continue with remaining gnocchi.
5. Combine butter, garlic, parsley, sage, thyme and remaining salt in a large skillet. Heat until the butter is melted and just begins to brown. Add lemon juice and cook for 30 seconds. Add the gnocchi, tossing gently to coat. Cook for about 2 minutes or until lightly brown. 
6. Divide between bowls then top with cheese.

Notes: Also tried this substituting the butternut squash for swede - worked really well!





Adapted from The Gluten-Free Kitchen

Icky Sticky Chicken Drumsticks

Serves 4

Ingredients
8-10 chicken drumsticks
1 garlic clove, crushed
1/2 cup vegetable oil
2 tsp sesame oil
1 tbsp grated fresh ginger
finely grated zest and juice of 1 lime or lemon
1 tbsp runny honey (or light brown sugar)
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tsp ground cumin
Sesame seeds, to sprinkle

Instructions
1. Line a shallow baking pan with parchment paper. Preheat the oven to 180c.
2. Combine ingredients for the marinade in a glass or ceramic dish. Add chicken and marinate in the fridge for 1.5-2 hours. Remove from fridge 30 minutes before cooking.
3. Remove chicken legs from marinade and place in a baking pan. Reserve marinade. Sprinkle legs with sesame seeds and bake for 35-45 minutes or until cooked through. Baste with reserved marinade once or twice during cooking. Add any remaining marinade to the baking pan towards the end of cooking. Allow marinade to bubble in the dish and then serve over the chicken.

Taken from The Gluten-Free Kitchen

Polenta Pizza

Serves 4

Ingredients
3 cups chicken stock
1/2 cup coarse polenta
1/2 cup fine polenta
1/2 tbsp dried chopped parsley
2-3 tbsp olive oil
1 garlic clove, crushed
Tomato puree
Toppings

Instructions
1. Line 12x10in baking pan with parchment paper, then line a baking sheet with parchment paper.
2. Preheat oven to 180c. Heat stock over high heat and bring to boil. Mix coarse and fine polenta, then pour into the boiling water in a thin, steady stream. Stir constantly with a wooden spoon.
3. Reduce heat to a slow steady simmer, stirring, until the polenta thickens (about 3 minutes). Stir in the parsley.
4. Spoon polenta into prepared baking pan and flatten with dampened hands or a spatula. Cool polenta, cover with plastic wrap and refridgerate until firm. 
5. Combine oil and garlic and brush one side of the polenta (or the baking sheet). Turn out the polenta on to the baking sheet. Spread with the tomato puree and then the toppings of choice. Bake for 15-20 minutes or until cheese is lightly browned. 

Adapted from The Gluten Free Kitchen, Pamela Moriarty

Banana Bread (with soaked raisins)

Makes 1 loaf

Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract

 
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil. 
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins. 
5. Leave in the tin to cool, then turn out on to a rack.

Adapted from Nigella Community Recipes

Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.

Chickpea and Tuna Salad

Serves 4-8

Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained

Instructions 
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad

Taken from Great Scot Chickpeas packet

Chicken and Potato Soup with Bacon

Serves 4

Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt

Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.

Taken from 100 Best Fresh Soups

Leek and Potato Soup

Serves 4

Ingredients
55g butter
1 onion, chopped
3 leeks, sliced
225g potatoes, cut into cubes
850ml vegetable stock
150ml single cream (or plain yoghurt)
2 tbsp snipped fresh chives, to serve


Instructions 
1. Melt the butter in a large saucepan. Add the onion, leeks and potatoes and saute gently for 203 minutes, until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered for 15 minutes.
2. Transfer the soup to a blender, and blend until smooth. 
3. Heat in a saucepan, swirled with the cream or yoghurt, and garnished with chives.

Taken from 100 Best Fresh Soups

Chicken Curry

Serves 4

Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt

Instructions
1. Put 1 of the chopped onions in a blender with the garlic, ginger and tomatoes and blend to a purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying pan and add the chicken and ground spices. Stir everything around until it is browned and aromatic then remove from the pan. 
2. Add the remaining oil, cloves, cardamom, cinnamon, curry leaves and the remaining onion and stir and fry until the onion is golden. Add the tomato mixture and fry for 5 minutes. Season with salt and add the chicken, then bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer, then cook for a further 30 minutes with a lid on, or until a red oil starts to separate out of the sauce. Stir occasionally to stop anything sticking to the bottom and if the sauce looks too thin at the end, simmer until it thickens. 

Taken from Olive Magazine October 2010 

Turkey Burgers with Sweet Potato Chips

Serves 4

Ingredients
500g turkey thigh mince
2 spring onions, finely chopped
85g cheddar, grated
1kg sweet potatoes, peeled and cut in to chips
3 tbsp olive oil
1/4 cucumber to serve
ketchup, to serve

Instructions
1. Heat oven to 180c. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape in to 4 even-sized burgers. Chill for 15 minutes. 
2. Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of oil and salt. Cook in the oven for 30 minutes, turning half way through.
3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 minutes until golden. Turn over and repeat for the other side until they are cooked through. 

Taken from BBC Good Food September 2013 

Baked Red Lentil Dhal

Serves 4-6

Ingredients
3 tbsp sunflower oil
1 onion, peeled and finely choped
2 tsp coriander seeds, ground
2 tsp cumin seeds, ground
1 tsp black mustard seeds
2 tsp grated root ginger
1/2-1 red chilli, deseeded and finely chopped
pinch of ground cinnamon
4 green cardamom pods, seeds extracted and crushed
1 tsp turmeric
1 tbsp tomato puree
250g red lentils
700ml chicken stock
salt and pepper
2-3 tbsp chopped coriander
Squeeze of lemon juice

Instructions 
1. Preheat the oven to 180c. Heat the sunflower oil in an oven proof saucepan or casserole over a low-medium heat. Add the onion and garlic, cover and cook for 10 minutes until soft.
2. Increase the heat to medium high, add the spices and cook for 1 minutes to toast. Add the tomato puree and red lentils, stir for 1 minute then add the stock. Bring to the boil, season with salt and pepper. Cover and bake in the oven for 10 minutes or until the lentils are cooked and soaked up the liquid. 
3. Add the chopped coriander and season to taste. Add a little citrus juice if necessary. 

Taken from Rachel Allen, Bake

Baked Chicken with Lemon and Garlic and Pilaf Rice

Serves 4-6

Ingredients
2 tbsp olive oil
1 whole chicken, cut into pieces
Salt and pepper
125ml white wine
20 garlic cloves, unpeeled
Finely grated zest of 2 lemons, and the juice of 1 lemon
1 sprig of thyme
1 bay leaf
300ml chicken stock
Pilaf Rice
25g butter
1 small onion, peeled and chopped
300g basmati rice
750ml chicken stock

Instructions
1. Preheat oven to 170c. Heat a large casserole or saucepan over a medium heat. Add the olive oil and chicken pieces, skin side down. Cook on both sides until golden brown. Season with salt and pepper. Pour off and discard any fat. 
2. Add the wine and garlic cloves and boil for 2 minutes. Add the lemon zest and juice, the herbs and the stock. Bring to the boil, cover and bake in the oven for 30-40 minutes or until cooked. 
3. To cook the rice, melt the butter in a casserole dish or saucepan, add the onion and season. Cover and cook over a low heat for 10 minutes or until soft. Add the rice and stir for 2 minutes until it crackles. Add the stock and some salt and pepper. Bring to the boil, then transfer to the oven to cook for 10 minutes. Cover and keep warm.
4. Serve the chicken with the rice in shallow bowls, sprinkled with chopped parsley. Squeeze the soft garlic out of the skin on to toasted baguettes.

Taken from Rachel Allen, Bake

Spinach and Chickpea Koftas

Serves about 20

Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika 
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour

Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.

Taken from Gordon Ramsay's Ultimate Cookery Course

Coriander, Ginger and Chilli Butter Chicken

Serves 4

Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt

Instructions 
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute. 
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.

Taken from Gordon Ramsay's Ultimate Cookery Course