Cookalong Pancakes With Reza Mahammad

Cookalong Pancakes With Reza Mahammad

Reading Time: 4 minutes


The moment you have been waiting for.
Yes , here as promised is renowned celebrity chef Reza Mahammad showing you
his delicious recipe for Ricotta Pancakes…… Enjoy


Below you will find all the ingredients needed to follow Reza at home for his delicious recipe for
‘Ricotta pancakes with spiced red and golden plums’

Ingredients                                      Serves 4

250g ricotta cheese
2 eggs separated plus I whole egg
25g unsalted butter melted plus more for frying
40g sugar
½ tsp vanilla paste/extract
finely grated zest of 2 oranges
50g plain flour

For the spiced plum compote

250ml water
225g caster sugar ( add 25g more if the plums are not too ripe and sharp)
3 star anise
Juice of 2 oranges
½ tbsp finely grated ginger
¼ tsp salt
200g ripe red plums cut into halves remove the stone then cut into wedges
200g ripe golden plums do the same as the red plums
A squeeze of lemon juice optional  (if the plums are very sweet)


Reza is best known as the flamboyant and highly entertaining TV chef, with an encyclopedic knowledge of Indian food. He has received high praise for his last three Food Network series Reza’s African Kitchen and Reza, Spice Prince of India and Reza, Spice Prince of Thailand/Spice Prince of Vietnam.

He has made recent appearances on BBC’s The One Show as guest chef and judge for the UK Food and Farming Awards and guest chefs for ITV’s This Morning.
The British Curry Awards awarded Reza the special recognition award 2015 for his contribution to the UK curry industry.
Reza’s Indian Spice was published with Quadrille to much acclaim, winning 2nd prize in the Gourmand World Cookbook awards (Indian section) and Editor’s Pick in The Bookseller. Drawing from his encyclopaedic knowledge of Indian food, Reza combines Indian and Western flavours to stunning effect, delivered in his informal, humorous style.
Reza cut his televisual teeth on Flavours of India in 1993/4 but he really came into his own as co-presenter with Sanjeev Bhaskar on Delhi Belly in 2001 for UKTV. The much talked-about series is still being repeated on air to this day and has lost none of its popularity. In 2002 Channel 4 came looking for the next big star for their hugely popular series A Place in France and found it in Reza Mahammad. This resulted in the completion of the next two series,A Place in France II and III. Reza’s relationship with UKTV resumed with Coconut Coast in 2003 and was followed by United States of Reza in 2004.
Reza has a wealth of experience on the food festival circuit, headlining most recently at The Good Food and Wine Shows Durban, Cape Town, Jo’burg, Kuwait Food Festival, The Taste of Dubai, Taste of Abu Dhabi, Leicester Food Festival, Russia Food Festival as well as BBC Good Food Shows. He is scheduled to make appearances at the Fantastic British Food Festivals this year.

Reza has a highly regarded cookery school in South West France, Chez Cartier, where he teaches and hosts international clients, showcasing his vast repertoire of cuisines and flavours.

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Malayan Chicken Curry – Classic, rich and deep in flavour

Malayan Chicken Curry – Classic, rich and deep in flavour

Reading Time: 1 minute


Malayan Chicken Curry – Classic, rich and deep in flavour
Your family and friends will rave over the authentic flavours

You really will feel like you are in Malaysia enjoying this
aromatic dish,

Packed with spices to bring out the flavour of Malay
Serve with cooked boiled rice
Why not try this weekend.




Malayan Chicken Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4-6

Malayan Chicken Curry


  • 2-3 tbsp oil
  • 4 skinless chicken , breast or de-boned thighs, cut into 3cm pieces
  • 2 Onions, Large sliced
  • 2cm fresh ginger, peeled and grated
  • 2 Cloves Garlic, crushed
  • 1 tbsp medium curry powder
  • ½ tsp tummeric powder
  • ¼ tsp ground cloves
  • 200ml Chicken Stock
  • 1 tbsp mango chutney
  • 200 ml double cream
  • 4 dried curry leaves
  • Sand & Pepper to taste
  • Coriander to sprinkle when serving


  1. Heat the oil in a large pan
  2. Season the chicken with salt & pepper and fry in two batches over a high heat for 3-4 minutes until sealed with a golden colour remove from pan and set aside
  3. Add more oil if needed, add onions and cook for 10 minutes on a medium heat until soft
  4. Add garlic, ginger and spices and cook for 1 minute add the stock, Mango and bring to the boil
  5. Boil for two minutes to reduce liquid then add cream and curry leaves
  6. Bring back to boil, add chicken, cover with a lid and simmer for 5 minutes until chicken is cooked through
  7. Remove the curry leaves, sprinkle with fresh chopped coriander
  8. serve with cooked rice and mango chutney.


Serve with cooked Boiled Rice and a side helping of Mango Chutney

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Spicy Moroccan Fish Tagine

Spicy Moroccan Fish Tagine

Reading Time: 1 minute


A low calorie fish dish bursting with tasty spicy Moroccan flavours that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Serve with cooked rice or couscous for that authentic taste and you will feel like you are
actually in Morocco


Spicy Moroccan Fish Tagine

Category: main

Cuisine: Moroccan

Yield: 4

Spicy Moroccan Fish Tagine

A spicy fish tagine with the flavours of Morocco


  • 1 tbsp Olive Oil
  • 1 Large Onion , Sliced Finely
  • 1 Small Fennel Bulb, remove core then slice
  • 3 cm piece peeled Ginger , sliced
  • 3 Cloves of Garlic, sliced
  • 1 tsp Cumin Seeds, Toasted then crushed.
  • 1 tsp Coriander Seeds, Toasted the crushed.
  • 2-3 tsp ras el hanout (a spice mix available from supermarkets)
  • 400g Tin of chopped tomatoes, drain well
  • 1 Pinch of Safron, place in 50ml of boiling water to disolve
  • 500ml Stock (Vegetable or Fish)
  • 500g Firm white Fish (Cod etc) cut into chunks
  • 200g Large Prawns, peeled
  • Salt & Pepper to taste


  1. Heat the oil over a medium heat in a large Tagine or Pot with lid.
  2. Add the onion, fennel and ginger, and cook until starts to caramalise
  3. Add the garlic, cumin, coriander seeds and the ras el hanout, cook for 1-2mins
  4. Stir in tomatoes and cook for further 5 minutes
  5. Pour in the saffron water, followed by the stock
  6. Cover and cook for 15 minutes until liquid has reduced
  7. Add the fish in even layer, re cover and cook for 5 minutes
  8. Add the prawns, season with salt & pepper and cook for another 5 minutes
  9. Leave to rest in the pot for a few minutes then scatter with olives, coriander
  10. and serve with couscous or rice



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Chicken Soup – The Original Soul Food

Chicken Soup – The Original Soul Food

Reading Time: 1 minute



There have been jokes made about it, traditions built on it, books written about it – and so there must be something very special about the simplest but most nutritious of soups.

Two elderly neighbours swear by it and have managed to avert flu epidemics over many Winters and stay healthy by consuming just one bowl of chicken soup each day.

Chicken Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: entree, starter

Yield: 6

Serving Size: 6

Calories per serving: 288

Fat per serving: 14

Saturated fat per serving: 6.5

Carbs per serving: 11.5

Protein per serving: 28

Fiber per serving: 3.4

Sugar per serving: 7

Sodium per serving: 0.7

Chicken Soup



  • 55g butter
  • 2 onions, sliced
  • 2 sticks celery, chopped
  • 2 carrots, diced
  • 25g plain flour
  • 1.2 litres chicken stock
  • 450g cooked shredded chicken
  • 1 tbsp chopped fresh parsley
  • salt and pepper to taste


  1. Melt the butter in a large saucepan over a medium heat and fry the onions, celery and carrots until they start to soften.
  2. Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
  3. Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

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Reading Time: 2 minutes

As we all know, this time of the year is key for a fast injection of vitamins to keep us fit and healthy in the cold weather, whilst at the same shedding the pounds gained throughout the festive season.

The most important meal of the day is Breakfast, and if you can adapt your intake of food to begin with a hearty and healthy breakfast, then you are on track to all of the above.

So especially if you have just begun your slimming regime, a combination of stir fry vegetables – try your favourite like courgettes and broccoli cooked in Fri Light, fruit salad – especially citrus fruit and berries for the extra intake of vitamin C and eggs will set you up for the day.

Sprinkle chia and pumpkin seeds with goji berries for extra vitamins and flavour across the fruit and vegetable dishes.

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Reading Time: 3 minutes

Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.

Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.


Roast Parsnip and Rosemary Soup

You Will Need

600g parsnips (peeled and chopped)

4 tbsp oil

50g butter

225g onion (thinly sliced)

1 tbsp rosemary (dried)

2 veggie stock cubes

750ml pint milk

750ml pint water

salt and pepper


1.Preheat the oven to 200C.

2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.

3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.

4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.

5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.

6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

7.Transfer to a blender and pulse until smooth.

8.Season with salt and black pepper to taste.

9.Serve with crusty bread.


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