One of my favourite flavour of curry when I order takeaway or go to an Indian restaurant is a Madras, usually chicken. It's a hot curry, normally listed just under Vindaloo for strength. According to a local curry house the Madras originates from southern India and its main ingredients are garlic, chilli and tomato purée.
If we haven't had a roast chicken I like to prepare chicken for sandwich fillings nowadays using the pressure cooker. Using the trivet and basket it's possible to use the pressure cooker to steam the chicken breast.
I love traditional recipes, and toad in the hole is certainly one of those. It's a really easy recipe to follow and make.
There's nothing better than traditional old fashioned recipes and bread pudding is an absolute classic. Takes no time at all to prepare, the rest of the time is spent in the oven. Superb way of using up old bread and saving on household waste.
An extremely straightforward peri peri sauce recipe, very much like the famous Nando's hot sauce.
One of my favourite dishes which I've learnt to cook at home is this egg fried rice which tastes just like the local Chinese takeaway. It's always nice to have a takeaway of course, no cooking involved and less washing up! But we can't afford to have takeaway all of the time.