Once you try making this and realise¬†how quick and easy (and cheap) it is to make your own mayo, where you know exactly what went inside, you may never buy another jar of mayo again. I like to put some curry in mine, but you may want to use mustard instead. It’s rather important to have an immersion blender and to use a container that is approximately the width of your blender, so there isn’t too much space at the side. You may use a regular blender, but in that case you will need to double the ingredients.

I’m using aquafaba in this video, that is the liquid found with chickpeas that are purchased in a can or carton (not the dried variety of course) that you usually probably chuck out as I did before discovering I could use it in recipes as a substitute for eggs!

If you prefer, you can use a large raw egg instead of the aquafaba, and in that case be sure to refrigerate as soon as possible, and throw it out within a few days and up to a week. Avoid giving to pregnant women. The version with aquafaba is vegan.

So, for the demonstration above, I used:

  • 4 tablespoons aquafaba
  • 2/3 glass vegetable oil (olive oil will have too strong a flavour, so it’s best to use sunflower or other similar oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot curry powder
  • pinch of salt

Whizz for half a minute, twisting the blender around slightly to incorporate all the ingredients. Cover and refrigerate when not in use.


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There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!

For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advanced¬†cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.

You will need: (for 2)

3-4 eggs, whisked together

1 cup cooked spinach, water drained

1/3 cup finely sliced leeks

2-3 cloves of garlic, finely sliced

1/2 cup sliced mushrooms

1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)

1 cup sliced onions

optional 2 sliced bacon, diced

This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.

For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.

Serve with a side salad e.g. tomatoes and rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!

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If you’re new to marinating, read this simple guide to start understanding what is happening. You might also find this recipe¬†(brining chicken breasts)¬†interesting, in honour of the origin of the word ‘marinate’ meaning ‘from the sea’.

This time I went for a seemingly more complicated approach, which really is just as simple. For this recipe you will need enough milk to cover your meat completely, and a number of spices. I used 1 teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon dried chili, 1 teaspoon dried garlic flakes, and 1/2 teaspoon ground black pepper. You should vary the amounts according to taste, and use spices that you like, noting that some of the spices will be diluted in the milk. For chicken it will suffice to let the marinate do its work for about 2 hours in the fridge.

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For the beetroots: I used ready-to-eat beetroots which you can buy boiled and peeled, and extremely convenient. If using fresh, find how to prepare it here. Then chop into quarters, add a dash of olive oil and place in an oven dish with the chicken (you can add the marinade too as it will have plenty of time to boil in the oven).

Cook in a pre-heated oven at 200 degrees for about 40-50 minutes until the chicken is cooked through. The meat thermometer should read 165 F / 74 C for cooked chicken. Toss the beetroot half way through to ensure even roasting.

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