It's summer now and it's been really warm today, uncomfortably so in fact. I'm not built for warm weather, it makes me feel ill, my oversized body works better when it's cold. I miss the winter, I miss the wind and rain and clouds and cold, I miss being able to wear my oversized coats and scarves and hats and boots. It's dark out, it's getting late, I'm the only person in the house that's still awake and I can hear the faint sounds of snoring coming from the other rooms. I'm lying in my bed, the window is open wide and I can see the nights sky, it's mostly clear and very beautiful. The wind has picked up, I can hear it rustling the leaves of nearby trees, clouds are racing across the sky, it smells like it might rain, I hope it does. I love the night, I miss being mostly nocturnal, I used to enjoy night time walks but my job doesn't allow me that kind of freedom anymore. Freedom seems like an illusion, “I work to live” has slowly become “I live to work”, it happened so gradually that barely even noticed it until it had already happened. I feel like a prisoner.

Old School Chilli Con

Chilli con was probably the second thing that I learned to cook as a young scout and has remained a favourite dish of mine ever since. This recipe is a little more in depth than the one I first learned to cook many years ago, but it is just as satisfying and will feed a load of hungry people.

You will need:
2tsp vegetable (rapeseed) oil
500g minced beef
500g stewing steak
2 large onions, chopped
4 cloves of garlic, crushed
1 medium red pepper, chopped
1 medium yellow pepper, chopped
2tbsp tomato puree
2tsp cumin
2tsp smoked paprika
2tsp cayenne pepper
2tsp chilli powder
250g dried red kidney beans (pre-soaked for at least 8 hours)
2 tins chopped tomatoes
300ml beef stock
2tsp worcestershire sauce
finely chopped fresh chillis (quantity depends on how hot you like it)
Small handful of fresh coriander, ripped
Pinch of salt and pepper

Method:
1. Add half the oil to a fairly large frying pan and heat on a medium/high heat.
2. Add the beef to the pan and cook for 2 - 3 minutes, until it browns off, drain off any excess liquid this will stop the meat browning. Once browned take the pan off the heat and set aside. Please note this step may need to be done in batches.
3. Add the remaining oil to a large saucepan and heat on a medium heat. Add the onions to the pan and cook for 2 - 3 minutes, until they start to soften.
4. Add in the peppers and cook for a further 2 - 3 minutes.
5. Add in the garlic, turn the heat down and cook for about a minute.
6. Add in the tomato puree, cumin, paprika, cayenne and chilli powder, stir through the mixture and allow to cook for another minute.
7. Add the beef and beans to the pan and stir through.
8. Pour in the chopped tomatoes, stock and worcestershire sauce, bring to the boil and allow the mixture to simmer gently for 45 - 60 minutes, stirring occasionally.
9. Add in the fresh chilli and coriander and stir through.
10. Check the seasoning and add salt and pepper to taste.

Notes:
Personally I like to serve this in a large bowl with sides of dirty rice and tortilla chips covered in melted cheese. This recipe makes a large batch of chilli so is ideal for making emergency freezer dinners, I portion it up in large foil takeaway containers, half chilli and half cooked rice. Take it straight out the freezer, drop it in a cold oven set to 150°C then 45 minutes and a sprinkle of grated cheese later and you're ready to eat.

Easy Beef Stroganoff

Beef Stroganoff is a bit of a retro classic, but is still a delicious dish all the same. I have fond memories, as a kid, of my mum making this for family dinners using Campbell's Condensed Cream of Mushroom Soup and cheap strips of “stir fry” beef. Hopefully my take on this dish is a little higher quality, but still hits all the right comfort food spots.

You will need:
1tbsp vegetable (rapeseed) oil
16oz rump steak
2tbsp butter
2 large onions, finely chopped
1 punnet of chestnut mushrooms (about 300g), quartered
1 clove of garlic, crushed
200ml sour cream
1tbsp english mustard
200ml beef stock
Pinch of salt and pepper

Method:
1. Heat the oil in a frying pan over a high heat, fry the steak for about 1 minute each side until browned, then leave to rest.
2. Add the butter to a sauce pan, over a medium heat, and allow it to melt, once melted add in the onions and cook for about 10 minutes until soft and starting to turn golden.
3. Add in the mushrooms and garlic and cook for a further 5 minutes until softened. Tip the onions, mushrooms and garlic into a bowl and set aside.
4. Put the pan back on the heat, add in the sour cream and mustard and whisky together.
5. Slowly add the beef stock to the cream and mustard mixture, whisking constantly.
6. Gradually bring the sauce up to a gentle simmer, stirring regularly, and allow to simmer for about 5 minutes before adding in the onions, mushrooms and garlic.
7. Thinly slice the steak, season lightly with salt and black pepper and add to the sauce, along with any resting juices, to heat through.
8. Check the sauce for seasoning and add salt and pepper to taste.

Notes:
I usually serve this over egg tagliatelle, however, it's also great over steamed rice, mashed potatoes, a jacket potato or even just in a bowl with a side of crusty bread.

Homemade Hot Dog Chilli

Anyone who knows me will tell you that I love American style food and it doesn't get much more American than a chilli dog. This is my quick and simple recipe for a great chilli to serve over good old fashioned hot dogs.

You will need:
1tsp vegetable (rapeseed) oil
500g mince beef
1 medium onion, finely chopped
2 cloves of garlic, crushed
1tbsp tomato puree
1tsp cumin
1tsp paprika
2tsp chilli powder
1 tin chopped tomatoes
1tsp worcestershire sauce
Pinch of salt and pepper

Method:
1. Add the oil to a fairly large, high sided frying pan and heat on a medium/high heat.
2. Add the beef to the pan and cook for 2 - 3 minutes, until it browns off, drain off any excess liquid this will stop the meat browning.
3. Add in the onions and cook for a further 2 - 3 minutes, until they start to soften.
4. Add in the garlic, turn the heat down and cook for about a minute.
5. Add in the tomato puree, cumin, paprika and chilli powder, stir through the mixture and allow to cook for about a minute.
6. Pour in the chopped tomatoes and worcestershire sauce, bring to the boil and allow the mixture to simmer gently for 30 minutes.
7. Check the seasoning and add salt and pepper to taste.

Notes:
This recipe can be used to make quick and dirty sloppy joes. After simmering for 30 minutes, pour in a mixture of 1tsp of cornflour with 1tbsp of water and allow to simmer for a further 15 minutes to thicken. Once thickened serve over a burger bun with grated cheese.

Sometimes I spend so much time stuck in my own head, trying to make my own world work, that I forget to look around me. I spend so much of my time being introspective and self critical that so much beauty passes me by completely unnoticed.

Creamy Sauce For Meatballs

You will need:
1 tsp butter
1 tsp of vegetable (rapeseed) oil
1 small onion, very finely chopped
2 cloves of garlic, crushed
2 tsp of corn flour
150ml of whole milk
150ml of beef stock
Pinch of salt and pepper

Method:
1. Add the butter and oil to a pan and allow the butter to melt over a medium heat.
2. Add the onions to the pan and cook for about 5 minutes or until they start to soften.
3. Add the garlic to the pan and cook for about 2 minutes, don't let the garlic burn.
4. In a separate jug mix the corn flour with a small amount of the milk until it forms a smooth paste, top up with the rest of the milk and the stock then add to the pan.
5. Turn up the heat a little and allow the mixture to simmer gently for 5-10 minutes, until the sauce thickens.
6. Check the seasoning and add salt and pepper to taste.

Easy Pork And Beef Meatballs

Meatballs, whether you serve them Italian style with pasta, tomato sauce and parmesan cheese or Swedish style with cream sauce, mashed potatoes and lingonberry jam, these savoury little spheres of beefy porky goodness are always epic.

You will need:
4 butchers pork sausage
500g minced beef
1 small onion, grated
2 cloves of garlic, crushed
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
A good pinch of salt and pepper
50g dry breadcrumbs
1 egg, beaten

Method:
1. Split the sausage skins and squeeze the meat into a large bowl.
2. Add in the beef, onion, garlic, herbs, salt, pepper, breadcrumbs and egg.
3. Mix and squeeze with your hands until everything is evenly distributed and the mixture has a fairly smooth consistency.
4. Roll the mixture into about 20 equally sized balls and spread out evenly on a roasting tin.
5. Place the tin in the fridge, to firm up the meatballs, and put the oven on to 200 degrees to preheat.
6. When the ovens up to temperature, take the trays out of the fridge, put them in the oven and cook the meatballs for 25 - 30 minutes, until they've browned.

Notes:
Swap out the thyme, basil and oregano for 1tsp of dill to get a slightly anglicised, but still delicious, version of Swedish meatballs.

Mushrooms In A Creamy Sauce

This is a surprisingly versatile sauce that can be used in a variety of different ways. Personally I tend to cook if for breakfast and eat it simply spooned over toast. I've also made this as an accompaniment to steak, an alternative to gravy and even occasionally as a main meal served over pasta.

You will need:
1 small onion
500g of chestnut mushrooms
2 cloves of garlic
1 tsp butter
1 tsp of vegetable (rapeseed) oil
2 tsp of corn flour
300ml of whole milk
Pinch of salt and pepper

Method:
1. Finely chop the onions, roughly chop the mushrooms and crush the garlic.
2. Add the butter and oil to a pan and allow the butter to melt over a medium heat.
3. Add the onions to the pan and cook for about 5 minutes or until they start to soften.
4. Add the mushrooms and garlic to the pan and cook until the mushrooms lose their liquid.
5. In a separate jug mix the corn flour with a small amount of the milk until it forms a smooth paste, top up with the rest of the milk and add to the pan.
6. Turn up the heat a little and allow the mixture to simmer gently for 5-10 minutes, until the sauce thickens.
7. Check the seasoning and add salt and pepper to taste.

Notes:
Switch out 150ml of the milk with 150ml of beef stock and it makes an absolutely awesome gravy, especially when served over mashed potato.

Chicken "Noodle" Soup

This is a tasty comforting cold weather, or just general pick me up, dish that I serve alongside a decent crusty loaf and some butter. Essentially this is my take on an American dish, however, in the states they use a "german style egg noodle" that I can't find an alternative for in the UK so I've swapped it out for mini fusilli pasta and added a few herbs to give it more flavour.

You will need:
2 tsp butter
1 medium onion
2 sticks of celery
2 medium carrots
2 cloves of garlic
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1 bay leaf
1 litre chicken stock
4 cooked chicken thighs
250g mini fusilli pasta
Pinch of salt and pepper

Method:
1. In a large pan melt the butter over a medium heat
2. Roughly dice the onion, celery and carrots, add to the pan and cook for about 5 minutes, until the onions soften.
3. Add the sage, thyme, rosemary, black pepper and bay leaf then stir through the vegetables.
4. Pour in the stock, turn up the heat and bring to the boil, once boiling turn down the heat and allow to simmer for 5 - 10 minutes.
5. Shred the chicken, add to the pan and allow the stock to come back up to a simmer.
6. Add the pasta, stir through and cook for the recommended cooking time.
7. Check the seasoning and add salt & pepper to taste.

Notes:
This is a pretty simple dish so it's the quality of the stock used that really makes it, if you can't get hold of a decent chicken stock use a cheap "stock pot" and add a small amount of oyster sauce and dark soy sauce to give it a richer flavour.

Old School Spag Bol Sauce

This recipe is inspired by an old childhood favourite from way back in my scouting days, the legendary Spag Bol (Spaghetti Bolognese). Now this is a little more refined than the quick and dirty campfire bol we used to cook up back when I was a mere boy, but it is just as hearty, just as delicious and about as simple as it gets.

You will need:
1 large onion
2 sticks of celery
2 carrots
3 cloves of garlic
1 tsp vegetable (rapeseed) oil
1 tbsp tomato puree
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried rosemary
1 tin chopped tomatoes
200ml beef stock
Pinch of salt and pepper

Method:
1. Chop the onion, celery and carrot (though traditionally this should be finely diced, I prefer it to be fairly chunky) and crush the garlic.
2. Pour the oil into a high sided frying pan and place over a medium heat.
3. Add the onions to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften and colour lightly.
4. Add in the garlic, carrots and celery and continue to cook, stirring occasionally, until the veg start to soften.
5. Add in the tomato puree, mix through the veg and cook for another 2-3 minutes.
6. Add in the herbs, stir through and then pour in the tomatoes and stock.
7. Turn up the heat and bring the mixture to a boil. Once boiling turn down the heat and allow the sauce to simmer for about 10 minutes, stir occasionally to prevent it from catching.
8. Check the seasoning and add salt and pepper to taste.

Notes:
Stir in browned minced beef or meatballs, simmer until the sauce has thickened to the desired consistency and serve with pasta for a hearty evening meal.

Homemade Buffalo Style Sauce

I recently discovered the joy buffalo chicken wings and completely fell in love with the spicy, crispy little treats. I absolutely needed to replicate this dish so after scouring the internet to learn how to make super crispy, oven baked chicken wings (spoiler alert, use a mix of baking powder, salt and pepper) all I needed was an awesome buffalo sauce and this is what I came up with.

You will need:
1 medium onion
5 cloves of garlic
10 scotch bonnet chillies
10 finger chillies
1 tsp vegetable (rapeseed) oil
1 tsp smoked paprika
300ml cider vinegar
100ml water
1 tsp worcestershire sauce
100g unsalted butter
1 tsp dark brown sugar
A pinch of salt and pepper

Method:
1. Roughly chop the onion, garlic and chillies.
2. Pour the oil in to a medium sized saucepan and heat over a medium heat.
3. Add the onions to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften and colour lightly.
4. Add in the garlic and chillies (including seeds) and continue to cook for 2-3 minutes.
5. Tip in the paprika, stir through the mix and cook for another minute.
6. Slowly pour in the vinegar, water and worcestershire sauce, stirring constantly.
7. Turn up the heat and bring the mixture to a boil. Once boiling turn down the heat and allow the sauce to simmer for about 10 minutes, stir occasionally to prevent it from catching.
8. Take the pan off the heat, break up the butter and add to the pan, tip in the sugar and stir until the sugar has dissolved and the butter has melted.
9. Allow the mixture to cool before pouring into a food processor and blending until smooth.
10. Check the consistency of the sauce, if it is too thin add it back into the pan, put on the heat, bring it to a steady simmer and allow it to reduce until it reaches the desired consistency.
11. Check the seasoning and add salt and pepper to taste.

Notes:
To make a really decent hot chilli sauce simply remove the butter and sugar from the recipe.