Winging it

Need a nibble to spice up your barbecue, or more realistically in this weather to scoff on the sofa while watching a good gory movie? We’ve go a perfect, fool-proof recipe for Salt & Chilli Chicken Wings for you. This little lot will make 12 wings, enough for two people but easily multiplies.

12 Chicken wings
2 tbsp Tomato ketchup
1 tsp Rice vinegar
2 tsp Fivespice powder
2 tsp Salt
3 Spring onions
1 Red chilli

Mix together the seasonings & sauces and use as a marinade for the chicken. Leave the meat to soak up the tasty goodness for at least half an hour. When ready, roughly chop the chilli and spring onions and mix with the chicken wings before cooking in a hot (gas mark 6-7) oven for around 30 minutes – enjoy!


Little green love bombs

Sprouts have been polarising opinions the length and breadth of Blighty since christmas was invented by Coca Cola in the 30s. At their worst they are horrid little bitter balls of moosh; at their best they can be horny little love bombs. Our simple recipe will help you create a unified table of sprout love this Christmas!

You will need:
Sprouts, 1 bag
1 pack diced Pancetta
1 clove garlic
1 tbsp balsamic vinegar
1 tbsp rapeseed oil
Salt & pepper for seasoning

Core and finely shred the sprouts. In true Delia fashion you should get up at 5.30 on christmas day to do this, or if you are normal, do it on the day once full of fizzy wine.

Heat the oil in a large frying pan, a wok is a little easier for volumetric reasons, and add the pancetta. After some of the fat has rendered add the garlic and sprouts. Toss together for around five minutes or until soft but with a tiny amount of bite. We don’t want squishy sprouts here!

Sprinkle in the vinegar and season to taste. There we are. simple yummy Christmas sprouts. No colander required.

Spicy, ricey, nicey.

This is a bit of an all purpose dish, we’ve served it up as a fancy side and for meat free meals in the week. It’s a nice light equivalent the usual heavy, oily curry night but still packed with flavour. This will do more than enough for four as a main, or eight as part of a full on curry feast served with other dishes.

Vegetable Byriani

1 1/2 cups Rice
3 cups Water
A handful of garden peas
1 Onion, diced
1 Green pepper, diced
1 Clove of garlic, chopped
1 inch piece of fresh ginger
A large handful of fresh coriander
A large handful of fresh mint
Vegetable bullion powder
5-6 Cardamon pods
1 tsp Cumin seeds
1 tsp Yellow mustard seed
1 inch piece of cinnamon
2 Bay leaves
2 tsp Curry powder (use your favourite)
A pinch of saffron soaked in 1/2 cup milk

Heat some oil (about a tablespoon) in a pan until smoking. Use a plain, unflavoured oil like groundnut. Chuck in all of the spices apart from the saffron and fry until the seeds start to pop. This is a good way to get proper, burn speckled ‘chefs arms’ to impress your friends with at dinner. When the spices are going raj (sorry, couldn’t help myself) add in the garlic, ginger, onion and pepper. Once these start to colour stir in the rice and peas.

The aromas in your kitchen will be pretty amazing right now, sadly though there is a bit of a wait to eat! Add the water, salt (a couple of generous pinches should do) and about a teaspoon of vegetable stock powder. Bring to the boil and cook for two to three minutes, stirring occasionally. Chop and stir through half of the coriander, reserving the rest to add just before serving. Pour the milky saffron mix over the top but don’t mix it in, cover tightly and reduce the heat to the lowest you can. Cook for 40-50 minutes and do not lift the lid, no matter how tempting it is!

When you are ready to eat stir in the remaining chopped coriander and the chopped mint. Serve with chutneys and the indian bread of your choice. I love puri, the lady likes naan. Cheats tip – order your breads from the takeaway!

Bang bang bang!

What better comfort food than bangers and mash. We love this method because it only involves one pan for the meat merriment with no separate gravy making – a perfect recipe for midweek munching and lazy weekend TV dinners.

Ingredients to serve 2-3

6 good quality steak sausages

2 onions
250ml red wine
100 ml beef stock
1tsp mustard
2tsp flour
good dash of worcester

5-6 good sized floury potatoes
100g butter
1 tbsp creamed horseradish
100 ml milk

Preheat the oven to gas 5 or equivalent. Finely slice the onions then fry gently in a small amount of oil using an oven proof pan. As the onions start to colour add the flour, sausages and a touch of salt and pepper. Stir through until the flour goes claggy. Pour in the red wine and stock, bring quickly to the boil and put in the oven, it’ll take around 15 minutes for the sausages to cook through depending on their size.

With the sausages in the oven peel and boil up your spuds. Once they are cooked, drain them and mash in the pan you used to boil them, this will still be nice and hot so will keep them warm. We use a ricer to mash our tatties as you get a lovely fine texture. Add in the rest of the ingredients, mix well, season and serve.

Et voila, yummy beefy sausage and mash with a rich onion gravy.


Mrs Stovies has been craving chicken kebabs of late but to service that from the kebab shop round the corner would be a) really expensive and b) not very healthy seeing as there are always chips involved. A little tinkering in the kitchen and this babber beating ‘bab was born. This a a double whammy recipe, fresh and light coleslaw without the clagginess of mayo and super moist chicken. Brilliant on the barbecue. Enjoy.

Asian Slaw

½ white cabbage, finely shredded
2 carrots, grated
1 onion, finely sliced
2cm piece fresh ginger, peeled and grated
1 red chilli, sliced
zest and juice 2 limes
1 tbsp toasted sesame seeds
1 tbsp olive oil
1 tsp sesame oil
1 tbsp rice wine vinegar
2 tsp honey

Another easy one here. Simply mix all the ingredients together in a bowl and leave to marinade for about 10 minutes before serving.

Ginger and Lime Chicken

Fresh chicken breasts
1cm fresh ginger, grated
juice of 1 lime
1 tbsp dark soy sauce
1 tsp Tabasco sauce

Put it all together with some fresh chicken breasts and marinade for at least an hour before grilling or barbecuing. Serve in a warm pitta with a pile of slaw and salad leaves. No cutlery required.

Kale – it really is braw

Kale grows anywhere, it’s good for you (full of sulforaphane you see) and my granny likes it. This is a great little recipe for serving with meat dishes (both traditional blighty ones or something spicy) but is also great served on it’s own with noodles.

1 bag of fresh kale (right now we are getting the most beautiful kale from Mr Whole Shebag)
1 clove of garlic
1 tbsp honey
2 tsp oil
juice of 1 lime
salt and pepper

Heat the oil in a wok (or non stick pan, we aren’t pan-ist here at stovies) over a medium heat. While this is heating, chop the garlic and throw in the wok. Tear the kale into relatively big pieces and add to the garlic. Pour in the lime juice and honey, stir and put a lid on. Steam for about two minutes, season to taste and serve. Brilliant, ultra quick, healthy, light and not bitter like a lot of brassica can be.