Tag: Recipes

DYP Mugs, Which Hot Drinks Do You Put In Yours?


Have you seen our glorious new DYP mugs?  I bet you’re thinking “just the ticket for drinking Prosecco” aren’t you?  But wait, there’s so many other things you could try.

Irish Coffee

How about the old Irish Coffee.  I always thought the name was just another of those dodgy things that gets “irish” bunged in front of it with no regard for actual Irishness.  But apparently I’m wrong.  it was invented by Joe Sheridan in 1943 at Foynes Port in Limerick for cold damp passengers.  Actual provenance.  Provenance of my recipe, cold wet field somewhere in the Yorkshire Dales circa 1993.  Here it is: Make a cup of coffee. Put whisky in it.  Top tip: don’t use your mother’s single malt because her wrath will spoil the taste.



Soup is a problem.  Do you eat it?  Do you drink it?  Putting it in mugs only confuses the issue further.  I’ll definitely eat mine with a spoon.  But try this mushroom soup anyway: Chanterelle mushrooms, shallots, stock, cream, garlic, salt, pepper and large dash of dry sherry.  Sounds like the sort of supper that needs to be accompanied by Prosecco.  Which raises another problem: you’re gonna need two mugs.

Mulled Wine

Now I used to think mulled wine was wrong.  I mean who would do that to wine?  A travesty second only to putting red wine in the fridge.  But I have since revised my opinion.  It’s not red wine really, and it is rather nice.  I’ve tried loads of recipes including those kits people give you for Christmas.  And none of them are that great.  Plus you have to waste a perfectly good bottle of red wine.  So here’s one that works.  Go to nearest supermarket.  Buy bottle of mulled wine.  Pour into a pan, heat, serve.  No red wine was harmed in this recipe.


Mugs of Hot Chocolate

So I googled this one and now I wish I hadn’t.  Bacon, Hazelnut Bourbon and Frangelico Hot Chocolate anyone?  I like the sound of the “Irish Hot Chocolate” with Guinness, whiskey and Baileys though.  Even though the last time I drank Baileys it mostly ended up down a friend’s broken toilet.

If all of this sounds way too scary, we’ll not penalise you for using your mugs for a good old cuppa tea.  But we’re diggin around in the back of auntie’s sideboard for some Frangelico.  Which according to Wikipedia is made of ancient Italian monks.  And hazelnuts.  Enjoy.

Mugs Mugs Mugs Mugs


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It’s Curry Week and Chocolate Week, what a week!

Curry Week

Curry Week

Oh My God it’s Curry Week AND it’s Chocolate Week!  All in the same week!  Now that’s a good week.  To celebrate, we’re sharing our curry and chocolate recipes.  The curry one is cheap as chips.  Or more accurately, cheap as chapatis.  Which should leave you enough cash to not only eat out at your favourite Indian restaurant, but also to make our chocolate recipe.


Chapattis are the staple diet for millions in India, Pakistan, Bangladesh, Sri Lanka and Nepal.  If you’ve never made them before, or even if you have, have a go this week and send us pics of the results.

OK, before we get started.  1) Chapattis need chapatti flour.  If you can’t get special chapatti flour, use wholemeal flour, but sift out the bran.  This is important.  With the bran, they won’t roll properly, they will be hard and crispy and just wrong.  Get sifting. 2) Chapatti dough needs to rest for a few hours, so plan ahead. 3) Chapattis are absolutely necessary for Curry Week, so don’t delay, get started today!


Makes enough for 2 hungry people or 4 not so hungry people

  • 2 cups of chapatti flour
  • Cold water
  • You will also need a tawa (chapatti pan) or a heavy bottomed frying pan


  • Mix the flour with enough water to make a soft but not wet dough
  • Knead by hand for 10 minutes, or in a mixer/food processor for 3 minutes.
  • Place in a greased plastic bag, or lidded container and put in the fridge for at least 6 hours or overnight.
  • To cook, pull off a golfball sized piece of dough, and shape into a ball.  Flatten on your work surface.  Roll out into a round, nice and thin, but no bigger than your pan.
  • Heat your pan (no oil or grease at all please) and when it’s hot, slap on your chapatti.
  • Start preparing the next chapatti, while keeping an eye on the one in the pan.  When it starts to bubble up, flip it over to cook the other side.  It should take a minute or less, so be watchful.
  • When it’s done on both sides (don’t let it brown) wrap in a clean tea towel and keep warm.
  • Cook the next one.  Keep on going till you’ve used up all the dough.  Serve while hot.


Tasty and nutritious, dhal is easy to make once you know how.  And once you’ve got the right things in your storecupboard, it’s really cheap too.  Of course, you can splash out and add other stuff, but this is the basic recipe.  We’ve used split red lentils because they’re easy to get hold of and cook in no time.  You should be able to get all the spices in the supermarket, but they are much much cheaper in Asian supermarkets.  If you can’t get Asafetida, don’t worry, just leave it out.  Right then, Curry Week, here we come!

Feeds 2 hungry people or 4 not so hungry people.  With maybe some left over.  Which you can freeze.


For the dhal

  • 100g lentils
  • ½ tin tomatoes, preferably blended, but not necessary.
  • 2cm of root ginger peeled and finely chopped
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 30g soft brown sugar (or whatever you’ve got)
  • Small handful of fresh coriander

For the tarka (spiced oil)

  • 25 ml veg oil
  • 1 dried chilli snapped in half
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Pinch asafoetida


  • Put the lentils in a pan and cover with boiling water.  Bring to the boil and then simmer til they are soft.  Keep an eye on them.  If it’s looking dry, add more water, but don’t drown it.
  • When the lentils are soft, add the tomatoes, and simmer til everything’s becoming a bit mushy
  • Add the salt, ginger, turmeric, sugar, chili powder and coriander and mix well.
  • For the tarka: In a small pan, heat the oil and add the chilli, cumin seeds, mustard seeds, and asafoetida.  Carefully head till the seeds start to pop.
  • Pour the oil over the hot dhal.  Stand back as it’s likely to splutter.
  • Stir well and serve with the chapattis.

There you go, food for next to nothing.  Though of course, if you want to add in more glamorous dishes to the meal, go for it.  Chicken Madras? Mushroom Korma?  Whatever takes your fancy – it’s Curry Week, after all!   We’ll give you our chocolate recipe later in the week, just to make your week perfect!



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Bank Holiday Barbecue – Get the Grill On Guys!

Bank Holiday Barbecue

We’ve had some unusually fine weather this August, and it’s all a bit confusing.  But don’t worry, we’re set to revert to norm any time soon.  The bank holiday is here, and it’s bound to rain.  So … looks like it’s time to roll out the Bank Holiday Barbecue and invite some friends round.

If you don’t mind standing in the rain, or in the garage to eat your grub, then here’s three recipes that should suit every taste.

Bank Holiday Barbecue Recipes

You can serve them all on a flat bread with some tzatziki – easily available in the supermarket, or make your own – or in a pitta bread.  The vegetarians and vegans will love you for not force feeding them bits of Linda McCartney, and the carnivores will love all the dishes.

The recipes aren’t hard and fast – if you don’t eat pork, try chicken or lamb.  If you can’t get paneer, try halloumi.  Everything else is pretty easy to lay your hands on.

Prepare everything in advance, a good few hours before you want to grill, to give the marinades time to do their job.  You can even do it the night before, as long as you are storing everything safely in the fridge.

Pork Kebabs – serves 4

Bank Holiday Barbecue

  • Ingredients
  • 800g of pork (pork shin is good if you can get it) cut into 2cm pieces.
  • Marinade:
  • 100ml olive oil
  • Juice of one lemon
  • 2 garlic cloves
  • Splash of red wine vinegar
  • 1 tablespoon of dried oregano
  • Pinch of salt

Mix together the marinade ingredients in a large bowl.

Add the pork and mix till all well coated.

Cover and place in the fridge for at least 3 hours

When ready to grill, thread onto 8 skewers and grill for 10 minutes or until done.

Serve on a flatbread with tzatziki

Paneer Kebabs – Serves 4

Paneer is a light Indian cheese, available in Asian stores and many supermarkets.  It is quite bland on it’s own, but cooked with sauces or marinades it is delicious.  Make sure you reserve plenty for the actual vegetarians!

  • Ingredients
  • 500g (approx.) of paneer.  (that will work out at 2 average packs in UK supermarkets)
  • For the marinade
  • 240ml (1 cup) yoghurt
  • 120ml (½ cup) light olive oil (or sunflower will do)
  • Large handful of leaf coriander (cilantro) chopped finely
  • ½ tsp turmeric
  • ½ tsp ground coriander (seed)
  • ½ tsp ground cumin
  • Pinch flaked chilli (adjust according to taste)
  • ½ – 1 tsp salt (leave this out if using halloumi rather than paneer)

Mix together all the marinade ingredients.  (If you have a stick blender or small food processer, you can just put everything – coriander, stalks and all, everything, in and whizz till smooth)

Pour over the paneer in a bowl and carefully stir til every piece is coated with the marinade.  Cover and refrigerate for at least 3 hours, preferably over-night.

When you are ready to grill, thread the paneer onto skewers and grill for 5-10 minutes till hot with browned edges.

Serve on flat bread with tzatziki or the left over marinade, which is delicious.

(Cook’s note: If you are catering for coriander/cilantro haters, I would use a mix of fresh parsley and fresh oregano to replace)

Vegetable Kebabs – serves 4

For the kebabs:

  • 2 red (bell) peppers
  • 2 large courgettes (zucchini)
  • 2 red onions
  • Button mushrooms – roughly 25 or 30

For the marinade:

  • You can use a bottle of ready-made marinade for this, but if you aren’t sure it’s vegan, or would prefer to make your own try this:
  • 240ml (1 cup) olive oil
  • 120ml (½ cup) tomato puree
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • Soya sauce to taste

Mix the marinade ingredients in a large bowl.

Add all the vegetables and stir carefully to coat everything in marinade.  Cover bowl and refridgerate till needed.

When ready to grill, thread onto 8 sticks, alternating mushroom, pepper, onion, courgette

Grill until the courgette is tender but not soft.

Serve on a flat bread with vegan tzatziki and hummus.

Bank Holiday Barbecue


Here’s hoping for some breaks in the clouds this bank holiday.  Don’t forget the beer.  Enjoy your barbecue!

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