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Tasty Homemade Recipes, Alderson Square, Harrogate (2026)

04/10/2026

Cashew Chicken

Cashew Chicken Recipe

INGREDIENTS:
* 6 skinless boneless chicken thighs (about 1.1 lbs), chopped into bite-size pieces
* 1 small egg
* 4 tablespoons cornflour (cornstarch)
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/2 cup oil for shallow frying
* 1 tablespoon cornflour (cornstarch)
* 2 tablespoons light soy sauce
* 1 tablespoon dark soy sauce
* 2 cloves garlic, peeled and minced
* 3 tablespoons hoisin Sauce
* 2 tablespoons light brown sugar
* 1 tablespoon sesame oil
* 1/2 cup chicken stock
* 1 cup cashew nuts
* Small bunch spring onions (scallions), chopped on the diagonal
* 1 teaspoon sesame seeds
* Pinch chili flakes

INSTRUCTIONS:
1. Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
2. Add the cornflour, paprika, salt, and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
3. Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
4. Add the chicken, and stir-fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
5. While the chicken is cooking, make the sauce.
6. Place the cornflour, light and dark soy sauce, garlic, and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
7. Add the light brown sugar, sesame oil, and chicken stock to the bowl and stir together until combined. Put to one side.
8. When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
9. Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
10. Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
11. Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds, and a pinch of chili flakes.

What's your favorite quick and easy weeknight dinner recipe?

04/10/2026

Beef and Cabbage Stir Fry

Beef and Cabbage Stir Fry

Ingredients:
• 3 tablespoons low sodium soy sauce (or gluten-free tamari)
• ¼ cup beef broth (or water)
• 1 tablespoon oyster sauce (or Gluten-Free Oyster Sauce)
• 1 tablespoon hoisin sauce (or Gluten-Free Hoisin Sauce)
• 1 teaspoon mushroom soy sauce (or dark soy sauce, use more GF hoisin for GF)
• ½ teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 pound lean ground beef (such as sirloin or bison)
• 2 teaspoons ginger (fresh grated)
• 3 cloves garlic (finely chopped)
• 1 teaspoon sesame oil
• 6 cups napa cabbage (sliced)
• 1 ½ cups shredded carrot
• Rice (optional for serving)
• Scallion greens for garnish

Directions:
1. To make the sauce, add all of the ingredients to a measuring cup and whisk to combine. Set aside.
2. Heat a large nonstick pan over medium-high heat and spray with oil. Add the ground beef and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally until the beef is browned and cooked through. Add the garlic and ginger and cook 30 seconds more, until fragrant. Transfer the beef to a plate.
3. Use a paper towel to wipe the pan clean then return it to the stove.
4. Add the sesame oil to the hot skillet over medium heat. Add the cabbage. Cook, stirring occasionally, until the cabbage is just tender, about 2 to 3 minutes. Add the carrot and cooked ground beef to the skillet and stir to incorporate. Add the sauce and stir to combine. Cook for 30 to 40 seconds, until the sauce is coating the meat well. Remove from heat.
5. Serve over rice and garnish with scallions and toasted sesame seeds.

What's your favorite quick and easy weeknight meal to whip up for your family?

04/10/2026

One-Pot Homemade Sloppy Joes

One-Pot Homemade Sloppy Joes

Ingredients:
* 1 pound ground beef (85% lean, 15% fat)
* 1 medium yellow onion, chopped
* 2-3 ribs celery, chopped
* 1/2 green bell pepper, chopped
* 1 (15-ounce) can mushrooms, drained
* 1 (10.75-ounce) can condensed tomato soup
* 2 teaspoons garlic powder
* 1 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
* 8 hamburger buns or other favorite soft bun like brioche
* Grated cheddar cheese, for serving

Directions:
1. In a deep-sided skillet over medium-high heat, cook the ground beef, breaking it into small pieces, until browned, about 5 minutes. Stir in the onion, green bell pepper, and celery and cook until tender, 4-5 minutes, stirring occasionally.
2. Add the remaining ingredients (mushrooms, condensed tomato soup, garlic powder, kosher salt, and black pepper) and simmer for 10-15 minutes or until the mixture has thickened to your liking.
3. Toast buns and melt cheese on one side of the buns. Load the sloppy joe mix onto the buns and serve with pickles and potato chips.

What's your favorite side dish to serve with Sloppy Joes?

04/10/2026

Chicken Tomato Pulao

Chicken Tomato Pulao

Ingredients:
• 2 cups high-quality basmati rice (such as Daawat, Zebra, or Zafrani Reserve)
• 1½ lbs. skin-on, bone-in chicken thighs (4–6)
• ½ medium red or yellow onion
• 2 garlic cloves
• 1 2-inch piece ginger
• 1 28-oz. can peeled whole tomatoes
• ¼ cup grapeseed or vegetable oil
• 1 tsp. ground cumin
• ½ tsp. hot smoked Spanish paprika
• ¼ tsp. ground turmeric
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• ½ tsp. crushed red pepper flakes
• 1 bay leaf
• 1 3-inch cinnamon stick
• 1 lemon omani (dried black limes), or ½ lime, halved
• ¼ bunch cilantro

Directions:
1. Place 2 cups high-quality basmati rice in a medium bowl and pour in cold water to cover. Using your hands, agitate rice, then pour off water, leaving rice behind. Repeat process until water runs almost clear, about 3 times. Pour in more cold water to cover rice by 2 inches. Let soak at least 30 minutes and up to 4 hours; rice should swell. (Soaking softens the rice and reduces cooking time.)
2. Remove skin from 1½ lbs. skin-on, bone-in chicken thighs (4–6), using a paper towel to help grip the skin if needed. Place chicken in a small bowl; set aside. Discard skin.
3. Using a chef’s knife, thinly slice ½ medium red or yellow onion. Smash, peel, and finely chop 2 garlic cloves. Scrape skin from one 2-inch piece ginger with a spoon. Slice ginger into planks; stack 2 at a time and cut into matchsticks; line up matchsticks and cut crosswise into tiny squares.
4. Using kitchen shears, cut one 28-oz. can peeled whole tomatoes into pieces right in the can (it’s less messy this way). Alternatively, you can chop up tomatoes, then place in a bowl with their juices.
5. Heat ¼ cup grapeseed or vegetable oil in a wide heavy pot over medium-high heat. Cook onion, stirring, until golden, 7–9 minutes. Add garlic and ginger and cook, stirring, until golden and fragrant, 2 minutes. Be careful not to burn the garlic.
6. Add 1 tsp. ground cumin, ½ tsp. hot smoked Spanish paprika, and ¼ tsp. turmeric to pot and cook, stirring constantly, until fragrant and blended, about 2 minutes. Add tomatoes, bring to a simmer, and cook, stirring constantly, until sauce darkens and thickens, about 5 minutes. Sauce should look jammy but not reduced and dried out.
7. Bring a kettle or small saucepan of about 4 cups water to a boil. Add chicken thighs to pot with tomatoes and cook, stirring occasionally and scraping bottom, until thighs start to turn opaque, about 5 minutes. Add 1 cup boiling water to loosen tomato sauce, then add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, 1 bay leaf, one 3-inch cinnamon stick, and 1 lemon omani (dried black limes), or ½ lime, halved (if using lime, squeeze in juice, then add wedges). Cover pot and reduce heat to low; simmer chicken turning halfway through, 20 minutes.
8. Drain soaked rice and add to same pot along with 2½ cups boiling water and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Stir well. Cover pot with a kitchen towel, place lid on top, and securely tie corners of towel to lid handle with kitchen twine. (This ensures the towel traps condensation, preventing water from dripping back into the pot.) Reduce heat to low and cook, undisturbed, 15 minutes. (You’ll see steam coming out the pot—that’s a great sign! Though you may be tempted to remove the lid and check on the rice, please don’t: The steam will escape and the rice will remain raw.) Remove pot from heat and let sit 10 minutes before removing lid.
9. Meanwhile, coarsely chop leaves and tender stems from ¼ bunch cilantro.
10. Remove lid and gently scoop rice and chicken onto a platter with a slotted spoon, starting from edge to ensure less breakage of delicate grains. Top with cilantro.

Have you ever tried making pulao at home, or do you have a favorite one-pot chicken and rice dish?

04/10/2026

Chicken Tikka Masala

Chicken Tikka Masala
Ingredients:
• 28 oz boneless chicken thighs (skinless, cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 1/2 tablespoons garlic (minced)
• 1 tablespoon ginger (fresh, crushed or minced)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon salt
• 2 tablespoons vegetable oil (or canola oil)
• 2 tablespoons butter
• 2 small onions (or 1 large onion, finely diced)
• 1 1/2 tablespoons garlic (finely grated)
• 1 tablespoon ginger (finely grated)
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 ounces tomato puree (tomato sauce/Passata)
• 1 teaspoon Kashmiri chili (optional for color and flavor)
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups heavy cream (or thickened cream, use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water (if needed)
• 4 tablespoons cilantro (fresh coriander to garnish)

Directions:
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
4. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
5. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
6. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

What's your favorite side dish to serve with a flavorful curry like this?

03/10/2026

Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients:
• 2/3 cup Medjool dates (pitted and finely chopped)
• 1/2 cup + 2 tablespoons boiling water
• 6 tablespoons unsalted butter (softened)
• 2/3 cup soft brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons black treacle
• 1 1/2 cups + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/2 cup whole milk
• 3/4 cup + 2 tablespoons light muscovado sugar
• 1/2 cup unsalted butter (cut into pieces)
• 1 cup heavy cream
• 1 tablespoon black treacle

Directions:
1. Prepare your baking dish by lightly buttering it. I use a 12-inch x 7-inch dish (2.5 inches deep), but a 9-inch square dish will also work.
2. Add the dates and water to a bowl. Leave to soak for 10 minutes. After 10 minutes, use a fork to squish the dates (don’t drain).
3. Preheat the oven to 325°F.
4. Beat together the butter and sugar until creamy, then mix in the eggs, one at a time. Stir in the vanilla extract and treacle.
5. Add half the flour, baking powder, baking soda, salt, and half the milk. Stir gently to combine, then add in the remaining flour and milk. Stir again until just combined.
6. Add the mushed-up date mixture (including the liquid). Stir, then spoon into the prepared baking dish.
7. Cook in the oven for 25-35 minutes until firm on top.
8. About 10 minutes before the cake is ready, make the toffee sauce. Place the sugar and butter in a medium saucepan with half the cream.
9. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.
10. Stir in the black treacle, turn up the heat slightly and let the mixture bubble for 2-3 minutes until it turns to a light-brown toffee color. Stir it occasionally to make sure it doesn’t burn.
11. Take the pan off the heat and stir in the rest of the cream. Put to one side.
12. Take the sponge out of the oven and pour half of the toffee sauce over the sponge.
13. Serve with the remaining toffee sauce.

What's your favorite warm dessert to make when the weather gets a little chilly?

03/10/2026

Better Than Takeout Cashew Chicken

Better Than Takeout Cashew Chicken

Ingredients:
• 1 ½ pounds boneless skinless chicken breasts
• Salt and pepper (to taste)
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• ¼ cup soy sauce (or low-sodium)
• ½ cup chicken broth
• 3 cloves minced garlic
• 1 tablespoon brown sugar
• 1 tablespoon Hoisin sauce
• 1 teaspoon sesame oil
• 1 cup whole unsalted cashews

Directions:
1. Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
2. Add the chicken to a ziplock bag along with ¼ cup cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
3. Add 2 tablespoons vegetable oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken and cook until golden brown, about 5-7 minutes.
4. In a small bowl, whisk ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil. Add the sauce to the pan, along with 1 cup whole unsalted cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.

What's your favorite quick weeknight meal to make for your family?

03/10/2026

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Ingredients:
* 2 pounds chicken tenderloins
* 1/2 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 10.5 ounce can cream of celery soup
* 10.5 ounce can cream of chicken soup
* 1/4 cup milk
* 6 ounce box Stove Top chicken stuffing mix
* 1 1/2 cups chicken broth
* Fresh or dried parsley (for garnish, optional)

Directions:
1. Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray, and set aside.
2. Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
3. Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
5. Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
6. Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
7. Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
8. Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. NOTE: Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165°F.
9. Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

What's your go-to easy casserole recipe for a busy weeknight?

03/10/2026

Air Fryer Chicken & Chorizo Potato Tray Bake

Air Fryer Chicken & Chorizo Potato Tray Bake

Ingredients:
* 1 pound 5 ounces Potatoes (Cut into 1/2-inch cubes)
* 2 teaspoons Garlic granules
* 1 teaspoon Sweet smoked paprika
* 1 tablespoon Olive oil
* 8 ounces Chorizo (Diced)
* 2 Chicken breasts (Diced)
* 2 Peppers (Sliced)
* 3.5 ounces Green olives (Halved)
* 2/3 cup Hot chicken stock
* 3.5 ounces Cream cheese
* 5 ounces Grated cheddar
* Chopped parsley to garnish
* Sea salt and freshly ground black pepper (to taste)

Directions:
1. Toss the diced potatoes with the garlic granules, sweet smoked paprika, and olive oil and put in the air fryer at 400°F for 20 minutes until soft and crispy around the edges.
2. Meanwhile, add the chorizo to a large frying pan over medium-high heat and fry for 5 minutes until crispy and the oil from the chorizo has coated the bottom of the pan.
3. Remove the chorizo with a slotted spoon then add the chicken and fry for 5 minutes before adding the peppers and olives and cook for 5 minutes more.
4. Add the chorizo back into the pan. Stir in the stock and cream cheese and leave to simmer for a few minutes before stirring in the potatoes.
5. Top with the grated cheddar and put under the broiler for a few minutes until golden. Then garnish with chopped parsley.

What's your favorite quick and easy weeknight meal to make in the air fryer?

03/10/2026

Creamy Lemon Garlic Shrimp Pasta

Creamy Lemon Garlic Shrimp Pasta

Ingredients:
* 1 pound tagliatelle (or pasta of your choice)
* 3 tablespoons butter
* 1 pound shrimp (deveined and shelled)
* 4 garlic cloves (crushed)
* 1 cup heavy cream
* 2-3 tablespoons fresh lemon juice
* Handful fresh parsley (finely chopped)
* Salt (to taste)
* Pepper (to taste)

Directions:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
2. In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the shrimp in batches until golden brown and opaque. Season the shrimp to taste.
3. Remove from the pan and set aside.
4. Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
5. Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
6. Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
7. Serve with lemon wedges and chopped parsley.

What's your favorite type of pasta to use in a creamy sauce like this?

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