I have tried a lot of different brands of “fake” chicken, and if you have too you’ll know that some are better than others. So I was up for the taste test challenge when I received samples to try, especially as Tindle is made by chefs, served in restaurants, and now available in your kitchen!

Several versions are available nuggets, popcorn chicken, tenders, wings and burgers. That’s where I’m going to start…the burger.

There is a globally famous high street fried chicken brand, and I am a fan of their original chicken fillet burger. Recently they launched a vegan version, which I tried, and to be honest I wasn’t impressed.

So with that in mind, I thought I would recreate it using the Tindle burger. Simply done in a sesame bun with lettuce and mayo. This classic setting would give the burger it’s best chance of shinning through. My oh my it certainly did! Very tasty and a better attempt in my view than the colonel’s. In fact I have to say it’s the best fake chicken burger I’ve tried.

The nuggets were treated in a similar vein, bread crumb coated and always a fun hands-on way to eat. I could have just dipped them in barbeque sauce, but I thought what could be more fun than tacos! So I put them together with soft tacos, homemade salsa and guacamole, lettuce, cheese and got stuck in. They worked really well, crispy and even more “chickeny” flavour.

The products have a great texture and stayed moist, a trick that is hard to pull off. Flavourful and well worth searching out if you are looking for a meat replacement this chicken will satisfy both your taste buds and your food choices.

So give it a try, whether you eat real chicken or not these plant based protein rich products are a delicious alternative.

Find out more and buy them here Tindle

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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It’s the time of year when you might have a glut of tomatoes growing in the garden, or like me, noticed your local supermarket has a great offer on fantastic Italian San Marzano tomatoes, then it’s time for one thing and one thing only…try my easy tomato sauce recipe!

Bulk making sauce for the freezer is the best way to save that amazing flavour of summer and turn those tomatoes into a ready to go meal, and infinitely better than anything you can buy in a jar.

It is easy to do it just takes a bit of time now which is ultimately time you’ll save in the future.

Ingredients

• 1 Kilo (2 pounds) Fresh Tomatoes
• 1 Large Handful of Fresh Basil
• 1 Very good pinch of Sea Salt

Half the tomatoes and remove the central part that the stalk attached to, but don’t worry about remove the seeds or the skin. Dice them into rough small chunks and place in a large pan.

Chop or tear up the basil and get that in the pan too along with the salt.

Put on a low heat and after about 10 minutes you should see lots of liquid appear. This is what we want to reduce out of them. Give a good stir and continue cooking for about 1-1 ½ hours.

We want the sauce to have reduced by about 50%. At this point you can use a hand blender, but I prefer to use a spoon to smash up the bits of tomato. I feel it gives a more rustic, textured finish. Of course do what you need to get the consistency you like.

Now let that go completely cold before decanting into food bags or boxes. For reference about 200g/7oz is a healthy portion!

So next time you want pasta just soften some onion or garlic or both in olive oil and add you frozen sauce. The reason we don’t add these to the original sauce is you will get a much better, fresher flavour doing it this way, and it’s easily done in the time it takes to boil you pasta of choice.

Tell me how this worked out for you in the comments below, I’d love to hear!

Michael

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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Roasting or barbequing an aubergine on a high heat until the skin crinkles up and goes black transforms the flesh into a smoky and sweet delight. This is an absolute must for this curry as we want these flavours to sing in our finished curry.

My version takes advantage of this vegetables love of oil (think of the classic Aubergine Parmigiana), as we are going to richen the dish with a really good quality rapeseed oil.

You’ll find this curry simple to make and so, so satisfying…

Ingredients

Serves 1 as a main or 2 as a side

• 1 x Large Aubergine
• 1 x Large Onion
• 2 x Regular Size Tomatoes
• 2 x Cloves of Garlic
• 1 x Thumbnail Size Piece of Ginger
• 1 x Piece of Cinnamon (about 1 inch/2.5cms)
• 1 x Cardamom Pod (Black if you can get it)
• 1 x Dried Kashmiri Chilly
• 2 x Teaspoons Curry Powder
• ½ x Teaspoon Turmeric
• 1 x Pinch of Garam Masala
• 1 x Pinch of Crushed Coriander Seeds
• 300ml x Cold Pressed Rapeseed Oil
• Salt
• Pepper

Method

In a hot oven (around 180C/350F/Gas Mark 4) place your aubergine on a baking tray and roast for about 30 minutes. Do keep an eye on it, you’ll know when it’s done as the skin will blacken and if you give it a squeeze you will feel it is completely soft inside. Once done place in a bowl and allow to cool. Once cool enough to handle, peel and chop in the bowl as we don’t want to lose any liquid.

Thinly slice the onion and add with the oil to a saucepan and on a low heat and slowly caramelise the onions until golden. TIP: To soften them without burning. put a lid on it.

When onions are ready add the grated or finely chopped garlic and ginger and soften them through letting the garlic catch a little colour.

While that’s happening grate or finely chop your tomatoes.

Add all of the spices (both powdered and hard) and stir for a minute or two until fragrant.

Now add the tomato and turn up the heat as we want the tomato to fry off a little to create the sauce, about 5 minutes. Be careful to watch it doesn’t stick at this stage.

When ready add the chopped aubergine and stir in. Lower the heat and let simmer until reduced to a thick consistency.

Our aubergine curry is now ready to serve. Or let cool and keep in the fridge, use within 24 hours.

So give it a go and remember to tell me what you think in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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I had to try some on its own and the taste is as powerful as Worcestershire sauce or Thai fish sauce. It’s vegan though and takes its depth of flavour from, well, mushrooms of course. It’s a great balance of umami and acidity.

It also has a heritage older than most things you will see on Antiques Roadshow, Geo Watkins has been making this since 1830 and its unique taste has made this a true British kitchen great.

They gave me a recipe to try, Veggie Ramen Bowls which I did modify a little, the spinach was switched out for kale as I love the flavour, and the chilli was swopped for Shichimi Togarashi as I had some in the cupboard. But otherwise I stuck faithfully to the supplied recipe, and I have to say it worked really well. Flavourful and warming, just the type of thing you need as we move into autumn.

As you know I am a big fan of Japanese soups and always looking for ways to power up the flavour and make it a little different and Geo Watkins Mushroom Ketchup does this wonderfully.

Recipe:

Vegetarian Ramen Bowls

(Serves 4)

• 1 litre vegetable broth
• 2 tbsp miso paste
• 2 tbsp Geo Watkins Mushroom Ketchup
• 1 small onion, chopped
• 3 garlic cloves, minced
• 50 g piece of fresh ginger, grated
• 200 g fresh spinach
• 200 g mushrooms
• 200 g ramen noodles
• 4 eggs
• 60 g coriander, chopped
• 5 spring onions, chopped
• 1 red chilli pepper
• Sesame seeds and sesame oil, to serve

METHOD:

1. In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
2. Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
3. Bring to boil and reduce the heat to low.
4. Add fresh spinach and mushrooms and simmer for 15 minutes.
5. Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
6. Divide the noodles between four bowls.
7. Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut into halves.
8. Ladle the soup into earlier prepared serving bowls with noodles.
9. Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.

It’s well worth having a bottle of Geo Watkins Mushroom Ketchup in the cupboard, it’s so versatile you can add it to stews, casseroles, soups and more.

Available Sainsbury’s, Amazon, Waitrose, Ocado, specialist outlets and in a deli near you. RRP £1.99.

Remember to tell me about your kitchen adventures with Geo Watkins in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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Popcorn Shed was started by Sam & Laura actually in a shed! There popcorn is handcrafted with all natural ingredients, and as you will see the focus is on new and interesting flavours.

The popcorn comes in little snack packs and larger shed shaped boxes. It may come in a box but the thinking behind some of these flavours is definitely outside it. Take Sweet Cheesus for example, the name itself made me raise an eyebrow in wonderment.

I will go through all the flavours below, and although some are more my taste than others, I am pleased to say that the popcorn itself is consistently high quality with a great texture throughout.

Pop ‘n’ Choc

Sweet buttery with a beautiful very slightly bitter rich dark chocolate aftertaste. Works very, very well and an interesting flavour combo if you’ve never tried chocolate popcorn…

Remember and love cornflake cakes? This is like a posh version of them and all the better for it.

Berry-licious

Zingy, intense flavour of freeze dried raspberries married to a lovely chocolate flavour at the end of every mouthful

Less buttery than most of the others here but it works as it gives lightness. I’m not a fan of fruity flavours in my treats, but I have to say I really, really enjoyed these. Highly recommended.

Salted Caramel

The salt/sweet hit seemed comes in waves, with toasted hint in the background. For me this was the one I was sure I would like the best before eating, but I have to say it ended up at the bottom of the pile.

Flavours seemed a little disjointed to me, it was like mixing sweet/salt popcorn, a mouthful of one flavour and then the other. Some people love that but I’m not a fan.

Pecan Pie

Mouth-watering pecan and maple syrup flavour with a high sweetness and depth of flavour. Basically it tastes just like pecan pie!

Personally I can’t wait to get a pack of these and crush them up over vanilla ice-cream…Yum

Butterly Nuts

Sweetness with a nice peanut after taste these are really delicious. If you want peanut brittle flavour without the tooth cracking crunch this is one to try.

It’s not too sweet either and the balance is great, working extremely well with the peanuty savouriness

Say Cheese!

Now here is one I was pleasantly surprise with. Cheesy popcorn, to me, sounds a little worrying…my concerns were dispelled by the first mouthful.

There is definite flavour similar to a famous brand of cheese puffs, so if you like them and love popcorn dive into these…NOW!  

Sweet Cheesus

I’ve already said the cheese theme threw up alarm bells with me, but cheesy AND sweet? This can’t work surely…

Well I’m pleased to say it surely does! More buttery sweet than cheesy when you first start eating, there is a hint of that sweet cheese (as per the Say Cheese! above) aftertaste which lingers in your mouth. It’s actually very tasty and works well…A pleasant surprise considering my initially concerns.

Popcorn Shed Sum Up

All of the popcorn was tasty, interesting and I’ll put my money were my popcorn stuffed mouth is and will be going out to get more of my favourite flavours.

This young, British business is a great example of how, if we trust in their expertise and push our preconceptions to one side, we can discover new, delicious flavour experiences and I’m all for that.

If you are a popcorn fan (and let’s face it who isn’t?), seek out this exciting brand, find stockists here

I promise whichever flavour you choose, I guarantee you will be more than pleasantly surprised.

Remember to tell me about your favourite Popcorn Shed flavours in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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OK so they aren’t going to win any country show prizes, but the fact we have managed to grow aubergines in the UK is prize enough for me. As this is the first year we have tried growing these I think it is thanks in part, or maybe in full, to the blistering Mediterranean heatwave which has blessed the garden with buckets of sunshine whilst I added the buckets of water.

Hopefully this year won’t be a one-off for growing aubergines, and not just because I want that amazing weather back, but because they are delicious! With their slightly tougher skin and much more prominent seeds than the shop bought variety, my home grown ones are sweeter and taste a like more ‘real’.

All to do now is figure out what to make with them. Curry maybe? An obvious choice for me as a curry lover but I really wanted to let the aubergines wonderful flavour shine through and not stifle them with too many spices.

After a bit of head scratching we decided on a lasagne, giving the aubergines a chance to shine and giving us a good, hearty meal.

And what a meal it was! Rich aubergine and tomato sauce with even richer ricotta and parmesan layers topped with mozzarella and even more parmesan, we served it with a simple salad along with garlic bread to mop up the remaining sauce. It was a feast…A feast from the garden.

I can’t tell you how no matter how often I eat something I have home grown it gives me such a warm glow and sense of achievement. It make all that hard work through the summer worthwhile.

What have you grown this year? Remember to tell what you made with your garden produce in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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You could go really basic and use just cabbage and onion, but I feel carrot is essential adding colour, texture and of course taste. The other ingredients are adjustable to taste, not a mustard fan? Simply tone it down a bit.

Once you have made it a couple of times you will have it perfectly how you like it, a side with real crunch and depth of flavour, unlike those shop bought tubs…

Coleslaw

Serves 2

Ingredients

• ¼ x Red of white Cabbage
• 1 x Small Red or White Onion
• ½ x Medium size Carrot
• 2 x Generous Tablespoons you favourite Mayonnaise
• 1 x Teaspoon Dijon Mustard (or any mild mustard)
• 1 x Capful of Cider or Wine Vinegar
• 1 x Generous pinch of salt
• 2 x Twists of Black Pepper (or a pinch of White Pepper)

Method

Trim your cabbage removing the stalk, we want leaf. Now slice as thinly as you can into pieces about 2-3 inches (5-7CM) long. Thinly slice your onion to the same thickness.

Grate your carrot lengthways so you get nice long strings. You don’t want to grate it on the short end and get little nibbly bits!

Place in a bowl and add your other ingredients and mix thoroughly making sure everything is combined well.

Now let is rest for at the very least 2 hours, overnight would be better. When you remember just give it a quick stir around while it’s resting.

You will notice after time the cabbage and onion will soften and the ‘slaw will become more ‘liquid’.

Give it a taste and adjust seasoning as required.

So what do you think? Delicious right!

Remember to tell me how you enjoyed this ‘slaw and whether you added your own twist to it in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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I have added spinach into my recipe as I like the added texture, flavour and colour this fantastic veggie adds to anything you throw it into.

Use whatever pasta you want, I prefer spaghetti or linguine but use whatever you have in the cupboard and spoil yourself buying quality ingredients to make the dish.

Gorgonzola & Walnut Pasta

Serves 2

Ingredients

• 200g Gorgonzola
• 2 large tablespoons crème fresh (or 150-200ml cream)
• 1 x clove garlic
• 200g pasta
• 50g walnuts
• 100g fresh spinach
• Salt and pepper

Method

Get your pasta on and we want it al dente. While it’s cooking chop you walnuts into smallish pieces and toss them into a dry frying pan, on a medium heat toast them for about 5 minutes. We want them to release more flavour.

Crush your garlic into the crème fresh (or cream) and on a low heat add the gorgonzola either diced up or crumbled in.

In a separate pan or bowl add the spinach a kettle of boiling water onto it. Give it 5 minutes then drain completely.

Slowly let the cheese melt and keep stirring, but do not let it go anywhere near boiling. If it gets too hot it may well split…what a waste.

Once fully melted in add the rest of the ingredients with a good pinch of salt and pepper. Keep stirring it to keep the consistency.

You pasta should be done by now so drain thoroughly and add to you pan of sauce and mix through.

Serve immediately, preferably with a good glass of wine.

Tell me how this worked out for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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I’ve been making this lasagne for years and my partner (a vegetarian herself) has badgered me for a long time to share the recipe here at Food on the Blog. I don’t know why it’s taken me so long…but lucky for you I’m giving you probably the best vegetarian lasagne recipe you’ll ever make!

The marriage of sweet butternut squash and creamy Parmesan laden ricotta is nothing short of sublime. With its hit of rich tomato sauce and crispy Parmesan topping…I can tell your mouth is watering already, so let’s get on and make it.

Butternut Squash & Ricotta Lasagne

Serves 4

Ingredients

• 1 x Italian Tomato Sauce*
• 1 x Butternut Squash
• 500g x Ricotta
• 150ml x double Cream
• 400g x Parmesan
• 250g x Spinach
• 1 x Pack Pasta Lasagne Sheets
• 1 x Whole Nutmeg
• Salt

Method

*Click the link to make a batch of Italian Tomato Sauce

Peel and dice your butternut squash and boil in salted water until tender. Drain and put back in the pan, add salt and about 6-7 grates of nutmeg. Mash thoroughly and set aside. Taste for seasoning and adjust if you need to…we want a nice hint of nutmeg and not for it to become overpowering.

In a large bowl add you ricotta and half the Parmesan. Mix together well, add the cream bit by bit as the consistency should smooth but nowhere near runny. Taste it – we want rich, creamy ricotta flavour with a back hint of Parmesan, add more Parmesan if you need (or want) to.

In a deep baking dish spread half of your tomato sauce evenly across the bottom. Now add a layer of lasagne sheets.

TIP: Don’t snap your lasagne sheets, it never works. Instead if you need to adjust the shape drop them into a dish full of boiling water after 1 minute remove and place on a chopping board and carefully cut to the required shape.

On the layer of pasta sheets carefully spread out half of you ricotta mix. Start from the middle and work your way firmly but slowly to the edges.

Once done layer half of your fresh spinach onto the ricotta. Now I know what you’re thinking…

“That’s way too much!”

Trust me it isn’t, it will collapse during cooking.

Give the spinach a good seasoning of salt.

Add a layer of lasagne sheets on top of the spinach and spread all of your butternut squash in a nice thick and even layer over them.

Now reverse the process:

• Lasange sheets
• Ricotta mix
• Spinach
• Lasagne sheets
• Tomato sauce

Simply top the tomato sauce with a good layer of Parmesan and you are ready.

Place in preheated oven at 180C (350F or Gas Mark 4) for about 45 minutes. Keep checking and if you need to, cover the top with foil to stop it looking overdone.

Now tuck in!

I know you are going to love this recipe so please remember to tell me how it worked for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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I chose to use sweet potato as the flavour works so well and it is good to make vegetarian food, right? In fact this dish is vegan too and I have even added a couple of side dish examples for you, so no excuses!

You might have tried my jerk chicken recipe and got a taste for spicy West Indian cuisine, I promise you will love this! You can of course use chicken, lamb, chickpeas or anything else that you want as my recipe is a basic do-it-all Jamaican curry.

Jamaican Sweet Potato Curry recipe

Serves 2

Ingredients

• 2 x Sweet Potatoes
• 2 x Spring Onions
• 1 x Thumb Sized Piece of Ginger
• 4 x Garlic Cloves
• 2 x TBSP Curry Powder
• 1 x TSP Turmeric
• 1 x TSP Fresh Ground Allspice Berries
• 1 x Sprig Thyme
• 1 x Scotch Bonnet Chilli
• 250ml x Water

Method

In a frying pan add a good splash of vegetable oil. Peel and dice your sweet potato into bite size pieces. Put the pan on a medium to high heat and add your sweet potato.

Fry for around 10 minutes turning frequently. We want a bit of colour on your sweet potato as the caramelisation will add a whole load more flavour to your finished dish. Once done set aside.

Take a large deep pan and add about 4 TBPS of vegetable oil. Heat on a low heat.

Chop your spring onions into medium sized pieces and add to the pan. Take your garlic and ginger and peel, then grate together and add them to the pan. Keep on a low heat and add a lid to the pan. You will find this causes the onion, garlic and ginger to ‘sweat’ rather than fry. Keep checking and stir occasionally until the smell has become sweet, about 5-10 minutes. Don’t worry if a bit of colouring occurs.

While this is cooking get your other ingredients together. I like to put all the dry, powdered ingredients into a small bowl ready to throw in together. De-stalk the thyme and finely dice up your scotch bonnet **CAUTION: Scotch bonnet chilli are seriously hot – some people use gloves cutting them up. Also use maybe ¼ of your chill to start – you can add more to the pan but you can’t take it out!**

Once you are happy the pan is ready add all the other prepared ingredients and stir in, turn up the heat and keep stirring until you smell the spices become fragrant. Now add the water and turn down the heat.

Let this cook through for about 10 minutes and taste. Season with salt and add more chilli IF you need it. You can also loosen the sauce with more water if you need to. You want a consistency of thick cream.

Now add the sweet potato and stir in. At this point you can serve, but I find it’s better to let this go stone cold and re-heat before serving. It lets the flavours meld together beautifully.

Serve with some classic Jamaican sides:

Fried Plantain – Slice the plantain into thick pieces and slowly fry until golden, then simply season with salt.

Rice & Peas – I use a 2 parts rice 1 part kidney beans. Better to use dried kidney beans for this but tinned are ok. Prepare and cook the beans as per the instructions on the pack, I like to keep mine a little al dente and keep a little of the cooking water. Boil your rice (I use basmati but long grain is good) until it is almost cooked through. Now add you beans (if tinned drain most liquid from the can) and half a tin of coconut milk. Season with salt and cook until the liquid has gone. Keep checking your rice so you don’t overcook it, you can always remove the liquid and turn off the heat.

I’m guessing you are ready and eager to try this so get shopping and get in the kitchen now!

Please tell me how this recipe worked out for you, I hope it’s easy to follow and the flavour hits the spot for you!

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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