This veggie curry is a winner! - vibrant, comforting, creamy and it's also about 2-3 portions of your 5-a-day! Yes, you can. Freeze in freezer-proof container with lid as soon as the rogan josh is cool. Defrost overnight in the fridge, then reheat the curry in a pan - as per above. Gluten free curry: I’m a bit of a food magazine and recipe book addict, so you’ll find some recipes on here that have caught my eye (I’ll always let you know the source) as well as lots of my own creations.

I only realized when I was writing this, that this curry is accidentally vegan too. What do we need? Lots of sponsored posts. I very rarely write sponsored posts on my blog (a handful a year) and when I do, it’s only with brands that I truly use and love. I’m a total introvert, but I do come out of my shell every now and then – like the time I won the Neff Cookaholic competition by competing on stage. I won BTW 🙂Photography has been one of my passions for my whole adult life, I really enjoy travel, street and landscape photography the most. Chris’s Chilli Con Carne – I love it when he cooks (it helps that his Mum used to be a chef, and he worked in a restaurant so he knows his stuff)

I’ve always got food on my mind, and I’m constantly in the kitchen testing recipes for Kitchen Sanctuary or whipping up something delicious for the family. The whole lot is always polished off in minutes by me, Chris and the kids (even the sauce-drizzled raw cabbage is consumed without argument!). We treat Kitchen Sanctuary as our cookbook, everything you find is the food we love to cook and eat.Tonkatsu (Ton meaning 'pork' and Katsu being a shortened version of 'katsuretsu' meaning 'cutlet') originated in Japan in the 19th century. This is my version of Japanese Tonkatsu Curry. Crispy panko-coated pork with a delicious sweet and tangy sauce.A really tastymeal that's a little bit different (but in a really good way!) ready in under 30 minutes. Roast Beef dinner with a huge batch of Yorkshire Puddings, Roast Potatoes and a swimming pool (well almost) of amazing gravy.

A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it. The studio kitchen you see in our videos (and the wall and shelves behind me on my picture above) was built by me. My Dad's a builder - he built our kitchen extension and I built everything inside it. I’ve always loved being in the kitchen and I started cooking from a young age – inspired by my Dad, who spent part of his childhood in Singapore, and my Mum who taught me how to make a roast dinner at the age of 11.Overly technical or complicated recipes. I’m a busy mum of two, I haven’t got time for all that nonsense. We try to have one or two meat-free meals a week, and it's always a challenge coming up with something Chris will enjoy. He's really fussy when it comes to veggie food. I’ve published a book - Seriously Good Salads – which is all about making salads into a full meal. It’s not a diet book. Lancashire Hotpot – a simple Northern classic, that despite having minimal ingredients, tastes eyeball rollingingly delicious