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You can get a curry for just £1 this week thanks to chef Miguel Barclay

You could be eating this for a £1 (Picture: Elmlea)
Its National Curry Week but we Brits dont need a..

You could be eating this for a £1 (Picture: Elmlea)

Its National Curry Week but we Brits dont need a whole holiday to indulge in some delicious Asian cuisines.

And the only thing better than a mouth-watering, fresh meal is a super cheap one.

So chef Miguel Barclay, author of One Pound Meals has come up with some easy recipes to help you commemorate the special week, and you know, save some money.

While it might be tempting to saunter down to your local Indian, Miguels recipes are more economical and ethical as they make use of leftovers in the kitchen.

But if you dont like making your own dish then you can always pop down to Shoreditch in London where the chef will be serving the stuff, for just £1.

Miguel is working in partnership with pouring cream brand Elmlea to raise money for Fareshare – a charity against hunger and food waste.



So if youre around the capital on 9 October, you could be treated to a £1 chicken tikka masala, a korma or Thai green curry.

Cheap as chips (no chips available though).

Chef Miguel Barclay posing with the food he cooked
Chef Miguel has partnered up with pouring cream brand Elmlea to celebrate National Curry Week (Picture: Elmlea)

We caught up with Miguel who told how he came up with the concept of meals for a quid.

He explained: Initially it was a game I used to play, I used to pretend I was working, but really I had a spreadsheet open and I was planning what I could make that evening for one pound. I used to pick up the ingredients on the way home and cook it that night.

With the earth creating catastrophic amounts of waste, Miguel also noted that its imperative were more mindful of how much we throw away, starting with food.

If you throw away half a packet of something then it technically cost you double. Thats how I think about it. For example, its all very nice to pick up a huge pack of peppers for a cheaper price but the price per pepper is actually really expensive if you end up throwing half of them away.

But of course, its not always possible to eat everything thats slightly gone off.

Miguel explained that its about using your initiative.

Im confident in the kitchen so primarily I use my senses: What does it look like? What does it smell like? There are more dangerous items like chicken that you shouldnt take any risks with, but with other items such as vegetables its pretty easy to tell.



Weve got recipes below if you fancy trying your own hand at making the stuff.

Vegetarian Thai green curry recipe

Serves 4

Thai green curry
You can whip up this Thai green curry (Picture: Elmlea)


  • 20g butter
  • 1tbsp vegetable oil
  • 1 onion, finely sliced
  • 3cm thumb sized piece ginger, finely grated
  • 3 large garlic cloves, finely crushed
  • 8 cardamom pods, seeds crushed
  • 1tbsp mild curry powder
  • 1tsp ground turmeric
  • 4 skinless, boneless chicken breasts, cut into 3cm chunks
  • 1 chicken stock cube, dissolved in 300ml boiling water
  • 3tbsp ground almond
  • 300g Jasmine rice, to serve
  • 100ml Elmlea double
  • Pinch caster sugar
  • Handful fresh coriander, roughly chopped


  1. Heat the butter and oil in a large saucepan over a medium heat, add the onion and fry for 10mins until starting to soften. Add ginger, garlic, cardamom, curry powder, turmeric and chicken to the pan and fry for 5mins until the chicken is sealed.
  2. Add the stock and ground almond, bring to the boil and simmer for 15mins until the chicken is cooked throughout.
  3. Meanwhile, cook the rice according to packet instructions.
  4. Remove the lid and stir the Elmlea double through the chicken and simmer for 5mins until thickened.
  5. Season to taste with a pinch of sugar and salt and serve with rice and a sprinkle of coriander.

Miguel Barclay's Elmlea chicken tikka masala recipe

Serves one (multiply for more)


  • 1 chicken Thigh (de-boned and de-skinned)
  • 3 tsp Tandoori Curry Powder
  • 1 medium White Onion
  • 1 garlic Clove
  • handful Fresh coriander
  • 1 pot Elmlea Double
  • 1 tsp Flaked Almonds
  • 200g tomato Passata
  • Pinch turmeric
  • sunflower Oil
  • ½ mug Basmati rice


  1. Rub the chicken thigh (deboned and de-skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
  2. Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
  3. Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
  4. After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
  5. Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for a few minutes.
  6. Add the ground almonds and check seasoning. Simmer for five more minutes before stirring in a splash of Elmlea Double.
  7. To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
  8. While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lid on for about 10 minutes until all tRead More – Source
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Wetherspoons adds first plant-based fake meat burger to the menu

The new burger is made to feel and taste like meat (Picture: JD Wetherspoon)
When youre after some v..

The new burger is made to feel and taste like meat (Picture: JD Wetherspoon)

When youre after some vegan grub, Wetherspoons likely isnt the first place you think to go.

For pints, sure. But plant-based meals?

That could be set to change with the pub brands newest addition to the menu.

JD Wetherspoon has teamed up with startup The Meatless Farm – the UK rival to those Impossible and Beyond Meat burgers youve heard about – to create a vegan burger with the taste and texture of meat.

The burgers first landed on the menu early this year. Now, after a successful six-month trial in 40 Wetherspoons pubs, itll be available at all 880 Wetherspoons branches.

You may have sampled The Meatless Farms offering before – they sell their plant-based mince, burgers, and sausages in loads of major supermarkets.

Made of pea, soy and rice protein, chicory root, and carrot fibre, the burger is designed to have that meaty feel that will convert even the staunchest carnivores to give it a go.



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While Wetherspoons already does a vegetarian burger, this will be the first ever vegan patty the pub has sold.

Its served with a side of chips and onion rings for around £6 (prices vary depending on which Wetherspoon you head to).

Wetherspoons head of catering, Jameson Robinson, said: We are keen to offer vegetarian and vegan pub-goers an excellent choice of meals to enjoy at Wetherspoon.

The plant-based burger is a great addition to the menu and we are confident that it will prove popular with vegetarians and vegans as well as those who eat meat.

MORE: Read More – Source

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Heinz team up with Hummingbird Bakery to launch ketchup and beans flavour cakes

Were… not sure (Picture: Hummingbird)
We all know somebody who loves condiments a bit too much.


Were… not sure (Picture: Hummingbird)

We all know somebody who loves condiments a bit too much.

The one who drowns their roast dinner in ketchup, or eats lasagna with a squirt of salad cream on the side.

But are condiment cupcakes a step too far? Heinz has teamed up with the famous Hummingbird Bakery to create a range of cakes inspired by the beans manufacturers iconic products.

Sweet and savoury sometimes works… right? (Picture: Hummingbird)

The cupcake flavours include ketchup, beans, mayo, salad cream and tomato soup – and were not sure how to feel about them.

The launch of the cakes this Friday is to celebrate the birthday of company founder, Henry John Heinz.

Each of the six Hummingbird Bakery branches in London is giving away 25 of the cakes for free, on a first-come, first-served basis. After that, youll be able to buy them for £3.45 each.

OK, we just need to try one (Picture: Hummingbird)

But do we really need a mayo flavoured cupcake? And how does a tomato soup flavoured cake even work? Were not sure, but were definitely intrigued.



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Heinz notoriously enjoy playing with their classic flavours. Only recently they launched their Saucy Sauce – a hybrid mayo/ketchup condiment. And plenty of people were excited about the launch of a Heinz Beanz pizza.

So will the quirky cake flavours satisfy the hardcore condiment fans? We will have to waRead More – Source

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Zizzi launches jackfruit pepperoni pizza and its completely vegan

The pizza is entirely vegan (Picture: Zizzi)
Attention, plant-based pals: Zizzi has launched a new v..

The pizza is entirely vegan (Picture: Zizzi)

Attention, plant-based pals: Zizzi has launched a new vegan pizza and it sounds amazing.

The new jackfruit pepperoni pizza comes in partnership with plant-based protein company Jack & Bry.

The Jackfruit Italian Hot is topped with a new kind of pepperoni to create a vegan alternative to the classic, so now vegans dont have to miss out on enjoying circles of meaty joy.

The plant-based pizza, which costs £10.75, is the first vegan dish to be permanently added to the Zizzi menu, and has been voted as the Best Vegan Pizza at the PETA Vegan Food Awards 2019.

The new pizza comes topped with four ingredients: spicy harissa, roquito chili, vegan Mozzarisella and jackfruit pepperoni.

The vegan pizza
The pepperoni is made from jackfruit (Picture: Zizzi)

It took 12 months to develop the palm oil-free meat alternative which is high in fibre and also features 70% less fat than the traditional meat pepperoni.



So yes, its a pretty healthy option all round – even for those who arent vegan.

The Jackfruit Italian Hot is available as a Rustica, Classic or Skinny pizza and comes as part of Zizzis new Autumn menu which will be available from 15 October.

Bryony Tinn-Disbury, Co-Founder of Jack & Bry says: Were absolutely thrilled to be working with Zizzi on their latest vegan dish. There is a huge opportunity right now for brands and restaurants to listen to their audiences by expanding their plant-based offerings. Its great that Zizzi are committed to its audience and are helping to create delicious, guilt-free plant-based alternatives.

More: Vegan

Kathryn Wilson, Director of Food Development at Zizzi added: Were always looking for new ways to innovate our dishes at Zizzi and ensure that there is something for everyone. Our customers are more conscious than ever in what theyre eating and how it is sourced.

In the last year, weve seen vegan dishes become even more popular, so itsRead More – Source

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