Thomas Straker

ONE PAN | Episode 3 | Chili Con Carne 🌶️ 1 white onion, finely chopped 4 cloves garlic, grated 1 whole red bell pepper, diced (1 cm pieces) Salsa (Pico de Gallo) 3 whole tomatoes, finely chopped 1 red onion, finely chopped 1 bunch of coriander, finely chopped 1 garlic clove, grated Salt (to taste) 20ml cherry vinegar 60ml olive oil Sugar (to taste) Main Dish (One-Pot Chilli) 2 tbsp oil (for cooking) 500g ground beef Salt (to taste) Black pepper (to taste) 1 whole cayenne pepper 2 bay leaves 1 tsp cayenne pepper 1 tsp chili powder 2 tsp cumin 1 tbsp oregano 1 tbsp tomato paste 1 can chopped tomatoes 500ml chicken stock Serving & Garnishes Sour cream Cheddar cheese, grated Tortilla chips 1 lime, cut into wedges Black pepper (to finish) 1. Prepare the Ingredients Finely chop the white onion. Grate the garlic cloves. Dice the red bell pepper into 1 cm pieces. 2. Make the Salsa (Pico de Gallo) In a bowl, combine the chopped tomatoes, red onion, coriander, and grated garlic. Season with salt, cherry vinegar, olive oil, and sugar. Mix well and set aside. 3. Cook the Chili Heat oil in a large pan over medium heat. Add the ground beef and cook until browned. Season with salt and pepper to taste. Once fully cooked, remove the beef and set aside. In the same pan, add the diced red pepper and chopped onion. Sauté for a few minutes until softened. Stir in the grated garlic and cook for 1 more minute. Add the whole cayenne pepper, bay leaves, cayenne pepper, chili powder, cumin, and oregano. Stir well. Return the cooked beef to the pan. Mix in the tomato paste and canned chopped tomatoes. Pour in the chicken stock, stir, and bring to a simmer. Lower the heat and let it cook for 45 minutes, stirring occasionally. 4. Serve & Garnish Spoon the chili into bowls. Top with pico de gallo, sour cream, and grated cheddar cheese. Serve with tortilla chips and a wedge of lime. Finish with a sprinkle of black pepper. #onepan #EasyRecipes #chilli

ONE PAN 🥘 New series incoming, these one-pan dishes are easy, delicious, and honestly some of the best meals you can make! Stay Tuned! #onepan #onepanmeal #onepotmeal #onepot #DinnerIdeas #EasyRecipe #fyp #Recipe #quickrecipes

Red Onion & Rosemary Focaccia 500g Strong White Flour 10g Salt 400g Water 5g Instant Yeast 60ml Olive Oil 2 red onion 2 sprig rosemary Maldon salt Place flour in a mixing bowl and pour in 350ml water, mix together until combined, cover and leave to autolyse for 1 hour. Mix fast action yeast and 50ml water Add yeast to the autolysed dough, cut together with your fingers, then add in the salt and cut together. Knead the dough for 5 minutes by hand and then add the olive oil, mix until a smooth dough. Prove at room temperature (ideal temp is 26-28°c) in a well-oiled container with a lid for 45 minutes, stretch and fold dough. Repeat again after 45 minutes. Bulk prove for for 1 hour. Place on an oiled tray and stretch out, leave for 30 mins before finger docking. Press the onion and rosemary into the dough, top with olive oil and salt. Bake 250°C no fan for 8-12 minutes #foodyouwanttoeat #foccacia #breadtok #breadrecipe #Recipe #cookingathome #fyp #FoodTok

Cod with Creamy Orzo & Greens Ingredients: 4 cod portions (skin removed, cut in half) 250g orzo 600ml chicken stock 200g spinach 50ml olive oil 2 shallots (chopped) 2 garlic cloves (sliced) 1 tbsp crème fraîche 1 handful dill (finely chopped) 1 handful parsley (finely chopped) 100g frozen peas Zest of 1 lemon Salt & pepper to taste Instructions: Prep: Finely chop dill & parsley. Chop shallots & slice garlic. Remove cod skin & cut each portion in half. Cooking: Heat olive oil in a pot. Add shallots, season with salt, and stir. Cook briefly, then add garlic & sauté for 1 minute. Stir in orzo, then pour in chicken stock. Bring to a boil & cook for 3 minutes. Add frozen peas, herbs, spinach & crème fraîche. Mix well. Nestle in the cod, drizzle with olive oil, season with salt & pepper, and add lemon zest. Cook on low for 3 minutes. #onepan #onepanmeals #fyp #onepandinner #DinnerIdeas #Recipe #recipesoftiktok #EasyRecipe #quickdinner

ONE PAN | Episode 1 | Coconut Chicken Legs & Rice Ingredients: 4 whole chicken legs 1 tsp chilli powder 1 tsp cumin 200g cherry tomatoes 2 shallots (sliced) 5 cloves garlic (minced) 1 lemon (sliced) Bunch of chopped coriander 1 cup rice 1 can coconut milk Star anise Cinnamon Chicken stock Vegetable oil Instructions: 1. Season chicken with chilli powder, cumin, and curry powder. Let it sit. 2. Heat oil in a pan, cook chicken for 8 minutes per side. Set aside. 3. In the same pan, sauté shallots for 1 min. 4. Add the star anise, cinnamon, garlic, ginger, cherry tomatoes, and rice. Cook for 2 mins. 5. Pour in chicken stock and coconut milk, mix well. 6. Return chicken to the pan, add lemon slices on top. 7. Cover and let cook for 10 minutes. #onepan #chicken #fyp #onepot #onepotmeals #onepanmeal #chickenlegs #chickenandrice #spicyfood #healthyrecipes #homecooking

ONE PAN | Episode 4 | Goan Fish Curry Ingredients: Blend Together: 3 white onions, chopped 10 cloves of garlic 1 thumb-sized piece of ginger, chopped 3 mini chilies Oil Spice Mix (in a bowl): 1 tsp coriander seeds 1 tsp turmeric 1 tsp curry powder 1 tsp cumin 1 tsp chili powder 1 tsp coriander powder Other Prep: 3 tomatoes, chopped Monkfish, cut into pieces Marinade (in a separate bowl): 1 tsp turmeric 1 tsp curry powder Black peppercorns Zest of 1 lime Juice of 1 lime 1 tsp salt A touch of vegetable oil Instructions: 1. Chop the tomatoes. 2. Chop the onion. 3. Blend the ginger, garlic, and peppers. 4. Combine all the spices in a bowl. 5. Cut the fish into pieces. 6. In a bowl, season the fish with turmeric, salt, black pepper, lime zest, oil, and lime juice. 7. Heat oil in a pan, add the onions, and cook for 1-2 minutes. Then, stir in the blended paste, spices, tomatoes, bay leaf, coconut milk, sugar, and salt. 8. Blend again, then add the fish and let it cook for 5-7 minutes. 9. Serve over rice and garnish with fresh herbs #onepan #EasyRecipe #curry #fishrecipes

ONE PAN | Ep 10 | Sausage & Lentils 1 Celery 1 White Onion 2 Carrots 3-4 Sausages 1 Bouquet Garni (Rosemary, Thyme, Bay Leaf) 1 Bunch Parsley 2 Garlic Cloves 200g Lentils 150ml White Wine 500ml Chicken Stock Olive Oil Salt + Black Pepper Chop the celery, dice the onion, peel and finely chop the carrots, and chop the parsley. In a pan, cook the sausages until browned, then remove them. Add the vegetables straight into the same pan with salt and the bouquet garni. Let cook for a few minutes, then add garlic. Stir in the lentils, followed by the white wine, letting it cook off. Add the chicken stock and return the sausages to the pan. Leave on low heat for 20 minutes until everything is tender and flavourful. #onepan #sausageandlentilstew #comfortfood #foodyouwanttoeat

ONE PAN | Episode 9 | Asparagus Risotto 1 Shallot 2 Garlic Cloves 1 Bunch Asparagus 220g Risotto Rice Peas Mint Parsley Bouquet Garni (Thyme + Bay Leaf) 200ml White Wine 500ml Chicken Stock Butter 1 Lemon Pecorino Parmesan Olive Oil Chili Flakes Salt + Black Pepper Dice the shallot, slice the garlic, snap and peel the asparagus, and chop the herbs. Zest and juice the lemon. In a pan, heat olive oil and sauté shallot, garlic, and salt. Add risotto rice, bouquet garni, and white wine. Let the wine cook off. Gradually add the chicken stock, followed by peas and asparagus. Stir and remove the bouquet garni. Add diced butter and mix until emulsified. Stir in the herbs, pecorino, parmesan, lemon zest, lemon juice, and freshly cracked black pepper. Top with extra cheese, olive oil, and chili flakes when ready to serve #onepan #asparagusrisotto #risotto #foodyouwanttoeat

ONE PAN | Episode 6 | Butterbeans, Aubergine & Spinach 🍆 1 aubergine, cut into large pieces 1 red onion, finely chopped 2 cloves of garlic, sliced Oil (for frying) Chilli flakes 1 can butter beans 20ml red wine vinegar 200g baby spinach Chopped herbs (from previous recipe) For Garnish: Chopped parsley Lemon zest Yogurt Black pepper Olive oil 1. Heat oil in a pan and fry the aubergine until golden. Set aside. In the same pan, add red onion and sauté until soft. Stir in garlic, chilli flakes, and butter beans. 2. Pour in red wine vinegar and cook for a minute. 3. Add baby spinach and let it wilt. 4. Return the cooked aubergine to the pan and mix in the chopped herbs. 5. Spread the sauce on the plate. 6. Add a generous scoop of the dish on top. 7. Drizzle with olive oil, lemon juice, and sprinkle with fresh herbs. #onepanmeal #EasyRecipes #beans #aubergine #fyp

Asparagus with Lemon & Caper Butter #foodyouwanttoeat #butter #asparagus

ONE PAN | Episode 5 | Mediterranean Lamb Meatballs with Roasted Veggies & Yogurt Sauce Ingredients: Meatballs: 500g lamb mince 1 egg 60g breadcrumbs Spices: coriander seeds, fennel seeds, cumin seeds Salt & pepper Vegetables: 1 fennel (sliced) 1 onion (sliced) 2 garlic cloves (minced) 1 preserved lemon (chopped) Olives & capers Base: Bulgur wheat Chicken stock Lemon Garnish: Parsley Cucumber Harissa yogurt Olive oil Instructions: 1. Mix lamb mince with spices, egg, breadcrumbs, salt, and pepper. 2. Shape into 9 meatballs and brown in a pan with oil. 3. Remove meatballs, add fennel, onions, and garlic to the same pan. 4. Stir in preserved lemon, olives, and capers. 5. Return meatballs to the pan, cover, and let cook. 6. Serve with bulgur wheat, harissa yogurt, and fresh parsley. #onepan #fyp #meatballs #lamb #recipes #FoodTok #EasyRecipe #DinnerIdeas #onepotmeals #onepanmeal #cooking

ONE PAN | Episode 7 | Chicken Tagine 2 White Onions 6 Garlic Cloves 5 Preserved Lemons 1 Green Chilli Pepper 3 Plum Tomatoes 250g Mixed Olives 400g Chicken Stock 100g Pitted Dates 50g Parsley 4 Chicken Legs 2tbsp Oil 1 tbsp Tomato Paste 3/4 tsp Turmeric 3/4 tsp Paprika 1/2 tsp Ground Ginger 1 Cinnamon Stick ½ Nutmeg 1 pinch of Salt 1) Slice your onions, garlic, preserved lemons, green chilli pepper, plum tomatoes and pit your dates. 2) To a bowl add the chicken, oil, tomato paste, spices and salt. Rub well onto the chicken. 3) In a pan add oil and lay down the chicken. Get a nice sear on both sides, remove the chicken, and add in your onions, garlic, chilli peppers, tomatoes, olives and preserved lemons. Mix well and let it cook down with the lid on for a few minutes. Add your chicken legs back in and cover with your chicken stock and pitted dates. Put the lid back on and let it cook slowly for 15 minutes. 4) Chop your fresh parsley and sprinkle on top when you’re ready to eat! #onepanmeal #chicken #foodyouwanttoeat #tagine #fyp

ONE PAN | Episode 8 | Red Thai Curry with Jasmine Rice 1 Shallot 4 Garlic cloves 1 Thumb of Ginger 1 Red Chilli 6 Lime Leaves Green Beans 250g Beef 200ml Coconut Milk 250g Chicken Stock 2 tbsp Thai Red Curry Paste 2 tbsp Palm Sugar 2 tbsp Fish Sauce 1 tsp Tamarind 1 Lime Basil Chop the shallot, ginger & red chilli. Slice the garlic. Trim the ends of the green beans. Cut the beef into bite-sized pieces. In a pan, add the shallots with some salt. Sauté for a moment, then add the garlic & beef. Stir in the Thai red curry paste & cook until fragrant. Pour in 200ml of coconut milk & let it reduce. Add lime leaves. Once reduced, add the remaining coconut milk & chicken stock. Toss in the green beans, ginger & red chilli. Cover with a lid & let it simmer for 10 minutes. Remove the lid & stir in lime juice, palm sugar, fish sauce & tamarind. Finish with fresh basil & serve with jasmine rice. #fyp #thaicurry #curry

Delighted to announce my first cookbook is coming soon. Over 100 delicious, classic recipes from my kitchen to yours including a spicy ‘nduja and mozzarella flatbread, burnt chilli butter, a cavalo nero rigatoni and a cracking roast chicken and chips. There are sections on Soup, Fish, Meat, Salad, Pudding plus loads of my signature Butter recipes – and more. FOOD YOU WANT TO EAT is out in hardback on 8 May in the UK and 12 August in the US & Canada. Keep an eye out for more about it soon. Preorder via the link in my bio or below: UK & International: linktr.ee/fywte US & Canada: geni.us/foodyouwanttoeat #foodyouwanttoeat

Pan-Roasted Romanesco and Tahini Yogurt ⁠ Link in bio to Preorder FYWTE #foodyouwanttoeat #romanesco

KFC???? now on YouTube #kfc#koreanfriedchicken#Recipe#cooking#cooking#homemadefriedchicken#easychickenrecipe#crispy #chicken #fyp #foodyouwanttoeat