• 2 bell peppers, roughly chopped
    • 1 yellow onion, chopped
    • 6 cloves garlic, finely chopped
    • 1 tsp toasted coriander seed, ground
    • 2 tsp toasted cumin seed, ground
    • 1 tbsp Sweet Hungarian paprika, ground
    • 1 small jalapeño, chopped
    • 1 tbsp Hungarian Hot Paprika paste
    • 2 tbsp tomato paste
    • 1 fresh tomato, chopped
    • 1 cup chicken broth
    • 1 tbsp Salt
    • 1 tbsp Pepper
    • 3-5 large handfuls spinach or hearty green
    • 3-5 Oz.Goat cheese, canelles
    • 3-6 eggs
    • 2-3 oz of extra virgin oil
  • You can use a food processor to speed up the process but you’ll get less uniform bell peppers. My tip: use a knife to chop the bell peppers into the shape you like – but use a food processor for everything else. Even the spices. It is a stew after all.
  • Chopped parsley and fresh or preserved lemon to garnish. Serve with toasted loaf of bread, sliced.

    1. Mix chicken stock with all spices and pastes, reserve.
    2. Sauté onions med-low in EVOO, season, cook for 5-10 min.
    3. Add bell peppers and tomato season, sauté another 5-10 minutes.
    4. Add garlic and jalapeño, cook for another few min then add paste-spice mixture, stir.
    5. Cook on simmer covered for 20-25 min.
    6. Add goat cheese, crack eggs and nest half the spinach in the stew.
    7. Cover, cook another 5-10 min. Top with parsley and serve with lemon and toasted crusty bread.

    Roast beef and fondant style potatoes


    • 3-4 lb grass fed strip (top loin) roast
    • 3 tbsp salt
    • 3 tsp pepper
    • 3 cups homemade chicken stock
    • 3 tsp “beef base” base paste (I recommend “Better than Bullion” brand)
    • 1 tbsp gelatin
    • 2 bay leaves
    • 1.5 tsp dry “herbs de Provence” or a few sprigs of fresh thyme and rosemary
    • 3 cloves
    • 10 pepper corns
    • 10-12 med size golden Yukon, peeled (i like the ones that are a bit larger than eggs, but as you wish)


    • 12 inch oven safe stainless pan
    • Sieve/strainer
    • peeler
    • Small sauce pan (5 cup)
    • Meat thermometer


    1. PREP the meat: call your butcher and ask for a strip roast, 3 to 4 lbs. Trim the front bit of meat that is sinewy and attached to the ribs when you get home. Reserve and refrigerate scraps. A day prior to cooking, salt and pepper roast generously. Reserve and refrigerate.
    1. PREP the potatoes: peel, slice tips off potatoes then slice in half. Salt and pepper, toss, reserve.
    1. PREP the stock: thaw 3 cups of homemade chicken broth. Add 2 tspn beef base to chicken stock, mix. Taste, add more beef base if necessary. Using cheese cloth or spice bag – combine cloves, pepper corn, bay leaves and dried herbs. Tie and reserve.
    1. SET oven to 300F.
    1. ADD high heat cooking oil to skillet. Then add roast fat side down. Scatter meat scraps around roast.
    1. MEDIUM heat on stove.
    1. BROWN roast 8-10 min / golden brown.
    1. TOSS and brown scraps.
    1. TURN roast, Brown for another 2-3 min.
    1. REMOVE roast and scraps, reserve
    1. BROWN potatoes, wide side down in fat and oil left in skillet. MEDIUM heat for 15-20 min / golden brown.
    1. TURN potatoes, 1 by 1 checking for fineness. Cook another 5-10 min on other side.
    1. OFF heat.
    1. ADD layer of tin foil on top of potatoes. Make roughly 5 holes for drippings.
    1. ADD roast to skillet and put in oven for 40-55 min – 300F convection / 280F temperature if your oven runs hot.
    1. ADD browned scraps, gelatin and spice sack to broth. Bring to boil then reduce to simmer for about 15-20 min.
    1. DRAIN broth (jus) through strainer and then into a fat separator. Reserve jus.
    1. CHECK internal temp at around 40-45 min.
    1. REST and tent roast in foil when internal temperature comes to 115-125F.
    1. ADD reserved broth to potatoes, return to oven and up heat to 550F/BROIL.
    1. BOIL BRAISE potatoes in broth for 20-30 min while meat rests.
    1. CARVE roast.
    1. PLATTER potatoes.
    1. SERVE with jus (finished broth). Green salad and horseradish cream are wonderful accompaniments.

    Chili-cured chicken legs

    Do you like bacon? Do you like pepperoni? Do you like chicken (duh). Then make these chicken legs. I use free-range bird from my butcher, but it’s not a prerequisite. Use a smokey, earthy chili paste or harissa to give the chicken meat that deep bacony spicy vibe – without the nitrates!


    4 chicken legs
    1.5 tbsp salt
    .5 tbsp pepper
    1 tsp sugar (optional)
    3/4 cup BoyEatsWorld chili paste, BoyEatsWorld harissa or high-quality Harissa
    2 tbsp of butter


    Salt and pepper the chicken legs and add to Ziploc bag
    Add the chili paste or Harissa and optional sugar to the bag
    Smush and toss the chicken legs so they have an even coat of the chili mixture
    Let the chicken legs marinate up to 2-3 days in the fridge

    Roast @ 425 degrees F

    Use tinfoil to cover a jelly roll/sheet pan, then add a rack,
    Place the chicken legs across the rack with a little of the sauce on each one (sometimes I sprinkle with a little BoyEatsWorld dry seasoning before roasting)
    Roast at 425 for about 20-25 min, then baste with butter
    Add the legs back to the oven for another 20 minutes

    Remove from heat, allow 10 minutes to rest before serving hot.
    The chicken tastes great cold, either right of the bone or pulled for a sandwich or salad.


    Swiss Chard Aloo “Saag”

    6 leaves Swiss Chard, roughly chopped
    6 stems Swiss Chard, diced
    2 tbsp butter or ghee
    1 small onion, chopped
    2 cloves garlic, minced or grated
    1 tbsp salt
    1 tbsp pepper
    1 tspn ginger root, minced or grated
    2 tspn toasted coriander, ground
    2 tspn toasted cumin, ground
    1/2 tspn cayenne pepper, ground
    1 toasted cardamom pod, ground
    1 dash of ground nutmeg
    2 yukon gold potatos, skinned and cut into medium sized cubes
    4oz cup chicken stock
    4 oz coconut milk

    4 servings 

    I was having one of those “I have nothing to cook” mornings and couldn’t inspire myself to go to the grocery store. But after scanning around my pantry and fridge I found onion, swiss chard, garlic, and potatoes and I had just gone to Kalystians so I had really good coriander seeds. Next thing you know I’m making a mock-curry. I LOVE Indian aloo saag, a rich and spiced blend of spinach and potatoes. But Indian food is expensive and I can never order just one curry – so I figured let’s give it a try with chard instead of spinach. The result: Heavenly homemade curry. Make a bunch, it keeps well as leftovers.

    In a medium-large pot, add butter over medium heat. Add onions, chopped chard stems, salt, pepper, cook for 5 min.

    Meanwhile, toast spices in a small dry pan, then blend in a spice grinder or mini-food processor (or mortar and pestle but why? Get a mini food processor or spice grinder)

    Add garlic, ginger and ground spices to onion base. Stir and cook on medium low for another 5 min, until stem-onion base is tender and fragrant.

    Add chard leaves and cook on medium for about 3 minutes

    Add coconut milk and chicken stock a and stir. Bring to boil then reduce to simmer

    Add potatoes, stir, cover. slow cook for about an hour on low heat setting, stirring occasionally.

    Steak and mushroom pie

    This British pub fare doesn’t have to take two days to make. This recipe is full of short cuts, but packs in major savory flavor. The crust is heartier than most pastry (thanks to the egg and the sour cream) so it won’t melt when you put it over the hot filling to bake. The fish sauce and dried porcini ups the umami – and gets rid of the need to brown for your Millard reaction. If you live alone, make it on a weekend and enjoy leftovers all week. If you live with people, make it and enjoy the compliments.

    2.5 lbs quality beef chuck, trimmed into 1-2 inch cubes (grass fed if possible, around 2 lbs total after trimming)
    1 tsp baking soda
    1 tbsp salt
    1 tbsp pepper
    1 tbsp fish or Worcestershire sauce
    2 slices bacon, cut to lardons
    1 large onion, chopped
    3 cloves garlic, minced
    fresh thyme, 2 tsp
    1 lb of mushrooms, cut
    2 dried mushrooms, powdered (optional)
    1/4 cup flour
    1 cup brown or pale ale
    1.5 cups beef broth (go easy on salt if you’re using bullion)
    1 teaspoon cornstarch + water (slurry)
    1-2 tablespoons Parsley or chives, minced

    1 cup flour
    tsp salt
    5 tbsp cubed, cold lard, butter or a mix of the two
    1/4 cup sour cream, chilled
    1 egg, beaten (separated in halves)
    1 large pinch of caraway seeds

    Six servings

    Preheat oven to 350 degrees F.

    You can make the filling and crust on different days, then bake it another time… or knock it out all at once. Your call. But I’m going to break it down as if you were doing it all in one go.

    Cube beef (around 1 inch), toss with salt, pepper and mix of water and baking soda. Reserve.

    Using a food processor, finely chop garlic (5-7 pulses). Add roughly quartered onion and thyme, pulse until garlic is minced, onion is diced and herbs are well mixed (usually about 8-12 pulses). Reserve in a bowl. *Time saver note* Instead of mincing garlic, then chopping onions, then finely chopping herbs, I use my food processor to get ‘er done quick saving myself about 10 minutes or so of chopping. You can always use a knife instead if you don’t have a good processor – or just if you fancy a little knife work.

    Wipe out food processor until dry, then add flour and salt, pulse about 10 times. Add cold butter/lard. Pulse until about dough begins to form pea sized pieces. Add half the sour cream and egg mixture, pulse about 3-5 more times. Then add remaining mixture and pulse another 3 times or so. On a floured surface, fold the dough a few times and create a disk. Cover with cling wrap and reserve in the fridge.

    Add bacon to a hot dutch oven. Wipe or wash mushrooms clean of dirt and quarter or slice them. Add mushrooms to semi cooked bacon and a little beef broth to scrape up any brown bits. Cook for about 5 minutes.  Add onion, garlic and herbs cook for about 5 more minutes. Add 1/4 cup flour, mix and cook for another few minutes.  Add broth and beer. Mix well, then add beef, mix and bring to boil, then reduce to simmer.

    Cover and bake filling in oven at 350 degrees F for 1 hour.

    Meanwhile, roll pastry into a 9″ pie crust, then return to fridge.

    Remove Dutch oven and add slurry if the filling needs thickening. Return filling to oven for another 15-30 minutes until finished.

    Up the oven to 400 degrees

    Add filling to pie pan and add fresh parsley/chives on top, then cover filling with pastry.
    Egg wash the pastry. Using a biscuit cutter or a knife make a hole in the middle for ventilation. Dust crust with caraway seed. Push the sides down all around. Bake at 400 for 25 minutes> Allow pie to cool 20-30 minutes before serving.

    Serve with fresh salad.