🍴 Gorgeous recipes

Sizzling prawns - great tapas dish which takes 5-10 minute

pre heat oven to 180c

put oven proof dish in oven

tblspn of oil in pan

add bag of frozen prawns and cook until just turning pink (trust me on this) the set aside

in another pan heat three tblspn oil and fry 3 cloves of garlic(finely sliced) and two red chillis sliced

when garlic start to brown pour in the prawns and juices.

cook for a couple of minutes

take dish out of oven

pour in the contents of the pan

take sizzling dish to table

serve with crusty bread

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Cheat’s pizza

Take 2 slices of brown bread. Spread tomato ketchup over both.

Take the cheese from the Dairylea lunchables snack pack (ham) and place carefully on top of the ketchup.

Turn the grill on.

Place the two slices of bread under the grill for 3 minutes or until the cheese starts to brown.

While you are waiting, thinly slice a fresh tomato. When the pizza has started to brown, cover the top with fresh tomato slices. Leave under the grill for another 2 minutes.

Remove pizza from grill once tomatoes are sizzling and serve with salad made from grazed carrots and remaining tomato. And beer.

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Can’t guarantee nutritional value but at least you’ve got some salad on the side.

I had this amazing dish in Chania, Crete. I will attempt to relive the experience now I’m back in miserable England:

Because you’re an honorary scouser? Although if you actually are in Warrington, obviously then that epithet won’t apply, Decent recipe though.

Edit. P.S… More recipes needed - ta!

Ridiculously Easy DIY Pizza (makes one)

You will need:

  • 150g self-raising flour
  • 125ml plain yoghurt (Greek or natural)
  • 1 tsp dried oregano
  • Sun-dried tomato paste / passata
  • Pizza toppings
  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Put the flour, yoghurt and oregano in a bowl and mix to combine. The dough should be soft enough to knead by hand - add more flour if it’s too wet.
  3. Knead for around five minutes on an oiled surface, then stretch out into a pizza shape. Place on a lightly oiled baking tray.
  4. Add a tablespoon of sun-dried tomato paste and spread evenly across the pizza base. Sprinkle over your toppings, then bake for 15 minutes. If the base isn’t quite crisp when you take it off the tray, return it directly to the oven shelf for another 3-4 minutes.

Seriously, the best provencal fish soup. I used to buy it from Culinaria in Bristol. It closed a year ago sadly, but you can make it yourself.


I was reading somewhere the other day that Garum was possibly making a comeback. Maybe I’ll find my old latin books and see if I can find a recipe :slight_smile:

Now that sounds gorgeous. It also shows the commonality between Greek and Turkish cuisine. As you’re a London dweller, head over to Dalston/Stoke Newington, find a good Turkish restaurant (you’ll be spoiled for choice, though the Mangal Ocakbasi 2 is one I always like - you get to see Gilbert and George in there as well) and order an Iskender. It’ll be much the same as what you had in Crete, I reckon.


Angela Hartnett’s Tomato sauce. Really simple but if you like Italan food this is amazing, and cheap. Forget those jars of Dolmio etc.

The perfect tomato sauce

800g good, tinned plum tomatoes or ripe fresh fruit
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp sugar
Dash of red-wine vinegar
3 stems of fresh basil
Extra-virgin oil, to serve (optional)

If using fresh tomatoes, drop them into a pan of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.

Tip in the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.

Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.

Test the seasoning, add the basil leaves, roughly torn, and drizzle in a little extra-virgin olive oil if you like before serving.

I know it well! That’s my favourite restaurant in all of London! Ahhh, simple pleasures. My brother insists Mangal 1 is the superior version, but it’s Mangal 2 all the way for me. I’ve never tried that particular dish, but I will do next time I’m there. Thanks!

It is indeed a fab place. I’d have to agree with your brother in one respect, in that the food (especially the in-house bread) is better in the original. Mangal 2 is more of a restaurant though, while its older brother is a canteen - though I love the way you can sit round the coals and watch them cook the food. You can buy Efes beer and Villa Doluca wine in Mangal 2, which is more than a small advantage.

An enduring favourite of my time in London was the Melati on Great Windmill Street - Sup Santan and Mee Goreng did it for me every time, washed down with Tiger beer.

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This is a nice recipe but I recommend breaking up the tomatoes nearer the end of the cooking time as it makes the sauce slightly less bitter :wink:

I wholly recommend this one:

Another Mangal 2 devotee here (although it’s been a long time). Used to live round the back of Ridley Road market. Way back when people still got shot and nobody rode fixed gear bikes. Good times - being young in London was great. Love an iskender too.

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Just had:

pan fried tuna steak

new potatoes

steamed spinach

tomatoes (from the garden)

glug or two of olive oil

sea salt

cracked black pepper

juice of one lemon

Break up the tuna steak - mix the whole lot in a saucepan. Looks messy - tastes amazing

Christmas dinner bubble and squeak, one slice of black treacle baked ham, one poached egg.

Food of the Gods I tell thee!


Stilton and potato soup this afternoon, beautiful.

My local does a steak and stilton pie that is to die for. In fact it is so rich that if you eat too much of it you probably will die.