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Mark's Family Cooking

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Mark's Family Cooking

Working Dad and family cook
Cooking recipes from books and more
�Swindon �

01/11/2026

Put then in room 101

27/10/2026

Fun fact about me. I grew up in a pub, from the age of 6 to 20. And, I used to wash up in the kitchen probably from the age of 10. This is likely where I got my love of food and cooking from, and b**r and w**e.

This was one of the popular dishes that the kitchen used to turn out, Mango Chicken.

Chicken breaat in a sweet, spiced sauce and this is how you make it (enough for 4)

🔪 heat 2 tbsp oil in a shallow casserole pan. Add 4 chicken breasts and brown all over. Remove and set aside.

🔪 slice 2 onions, and grate/crush 2 cloves of garlic. Add 1 tbsp of oil and 1 tbsp butter to the pan. Add the onions and fry gently for 10 minutes until soft and translucent. Add the garlic and fry for a further 2 minutes

🔪 Add 2 tsp tomato puree and 1 tbsp curry powder. Continue to cook, stirring constantly for 1 minute. Add 500ml of chicken stock and 2 large tbsp of mango chutney. Stir to combine season with salt and black pepper

🔪 retun the chicken breasts to the pan, bring to the boil. Once boiling, reduce the heat to low, pop a lid on and let it simmer away gently for 20 minutes

🔪 Remove the lid and ensure the chicken breast are cooked through. Check the seasoning. Add 1 tbsp of dark soy. Make a cornflour slurry of 2 tbsp cornflour and 2 tbsp water. Add to the chicken and sauce and let the sauce thicken. Turn off the heat and you're done.

This is perfect with chips covered in salt and vinegar, but rice works too

Thanks for ❤️

25/10/2026

No Sunday Roast Revolution

Chilli con carne cooked gently for 3 hours. Served with basmati rice

Washed down with a glass of Casillero del Diablo UK & Ireland Merlot
The soft tannins, juicy plum and hint of spice and to***co a good match for the chilli

**elover

23/10/2026

**e **elover

20/10/2026

Giving a simple meal a whack of flavour with .co.uk Chermoula spice blend.

Hake fillets marinaded in the spice blend, loosened with some oil. Roasted in the oven and served with simple Roasted veg.

If you've not heard of it, Chermoula is a North African spice blend. Think fresh, herby and aromatic. Perfect with for fish.

*gifted

15/10/2026

I am inspired everyday by the people I follow on instagram. I save recipes to cook and take meal ideas from.

In November 2025 I saved a slow cooked Korean beef stew I saw on Mark - home cooking and bbq

It took me nearly a year to make it, but it was worth the wait. Instead of the diced beef used in Mark's recipe I used a beef and pork mixed mince, added a pepper and a squeeze off lime, and cooked in the trusted Crock-Pot® UK

Sweet, spicy, sour, salty and umami. I had it all.

Great recipe Mark, thanks for the inspo

07/10/2026

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