Rochdale foodie launches dream cookbook

Rochdale foodie, Richard Rodriguez, first started his Instagram journey as a hobby, back in 2016, developing and sharing simple, delicious family recipes. He's since gained over 22,000 followers, appeared on television and has now launched his debut cookbook 'Richard's Family Favourites!' just in time for Christmas.

Richard explained: "I appeared very briefly on MasterChef 2017. Since then the page and my following has grown and the once hobby has turn into my life. I was also a judge on Channel 4s Beat The Chef this year."

Richard added: "I’m self taught - I’m not a chef and I don’t consider myself as a one, I’m just a simple cook! I love cooking but I especially love seeing my followers trying out my recipes. Having my very own cookbook has been a dream for a long time and finally it is a reality."

'Richard's Family Favourites!' includes 75 easy recipes to enjoy with family and friends and is now available to buy online at www.familyhomecook.co.uk.

You can find more easy family recipes like the one below, on Richard's website or follow him on social media @familyhomecook.

LAMB, LENTIL & POTATO CURRY

Not all curries have to be blow your face off spicy, although I love a spicy curry. This curry is mild, fragrant and will fill your kitchen with a beautiful aroma, but if you do want that kick add some chilli powder to taste. This recipe can also be vegetarian if you remove the lamb and you wouldn't miss it one bit. I also reckon this curry would make a brilliant alternative to shepherd's pie if you stick some mash on top and bake.

INGREDIENTS (Serves 4 / Prep time: 15 minutes / Total: 1 hour)

500 g minced lamb / 1 medium onion / 1 medium carrot / 1 tbsp of minced ginger garlic paste / 1 tbsp of tomato puree / 500 g tinned new potatoes, cut in half / 400 g tinned lentils, drained / 400 g tinned chopped tomatoes / 1 tikka masala paste pot / 1 tbsp of garam masala / 1 tsp of cumin powder / 1 tsp of ground coriander / 1 handful of fresh coriander, roughly chopped keeping the stems and leaves separate / 600 ml of chicken or lamb stock / 2 tbsps of natural yoghurt

Put the onion and carrot into a food blender and whizz, this will save you chopping time. Then in a large pot, fry the onions, carrots and coriander stems with a pinch of salt and a good splash of oil. Cook over a low heat for 10 minutes giving it a stir every so often.

Add the ginger-garlic paste and fry for a couple of minutes, then followed by the minced lamb. Turn the heat to high and cook for 15 minutes. As the lamb cooks it will release water so just keep cooking till that’s all gone.

Add the spices and continue to fry for a couple of minutes, the kitchen will smell amazing. Next into the pot is the tomato purée and the tikka masala paste and cookout for a minute before pouring in the lamb stock and tin tomatoes. Bring up to a boil then reduce to a low light and simmer for 20 minutes.

Add the lentils, potatoes and simmer for another 10 minutes. To finish the curry, stir through the yoghurt and remaining coriander leaves, check forseasoning and serve immediately with some rice and flatbreads.